Food Smokers and Smoking Tips/Tricks/Techniques

It's good when you have reached the 'wabba wabba' point.

 

I am anxious and nervous as well. Smaller cuts are no problem because the cook times are shorter and it is usually a more uniform cook. A brisket can be anywhere from 8-12 hours cook time window with more variables.

It is good when I open the lid and I look like your avatar.

 

Also a good indicator

 

Speaking of wabba wabba point, Hows the new grill coming? Need to have you and fam come by our house soon and yall grub down on some of my BarBuhQ

 

Made 2 of these out of steel from a conveyor belt I got for free.

 

2 smokers?? looks great!

 

Yea. Built one for my brother-in-law too. I wish it was thicker steel but it should last awhile even burning with mesquite.

 

Is mesquite corrosive? I havent heard of this...

 

Heat im sure is what he is talking

 

It’s a traditional thing. The original ‘tumbler’ glasses couldn’t be set down except in a rack or holder. I’m certain it encouraged responsible enjoyment of scotch.

 

mine has a separate tray inside to put the coals on, protects the bottom of the smoker...

 

It's not bbq but imma be doing some wood fired cooking pretty soon

 

Aww yisss!

Haven't actually fired it up yet

 

wheres the Q??

 

I’ll take one please but reverse flow style

 

Reverse Flow build is on my never ending list of things to build

 

Mesquite burns really long and really hot. I believe it is the hottest burning BBQ wood. Ive had a few store bought pits that couldn't handle it and didn't take long to fall apart even with tray to keep the wood off the actually pit. If you look below the fire box in the picture I posted, I cut a really thick piece of catwalk material to keep the wood off the pit bottom. Shouldnt have any issues for awhile.

 

ah I just use a little chunk or two for smoke not as a mesquite fired oven.