Food Smokers and Smoking Tips/Tricks/Techniques

I still use this. The hot dogs come out great, but the buns. Well lets just say I only tried that once.

 

Not gonna lie, I almost ordered it again while looking for a pic

 

Gonna do my first brisket on a kettle....

Pointers?


And.......go!


Also, should I do SPG, or Pitfaced original?



And where would I find butcher paper, seeing as how Amazon won’t work at this point....

 

Got one in my pantry lol

 

Do you have local restaurant supply company around? You should be able to get it there.

 

If it is your first, be gentle with it....

I'd recommend no rub and no paper and see how you like it OTS style (Only The Smoke). Once you know how that works, start adding/changing rubs and paper to see what works best for you. Ain't no one right way, 'cept the one the works for you.

Last couple I've done are no rub and no crutch, and I like it that way, but that's me, YMMV.

 

I’ve done a few. Just never on my kettle. Only on my pellet pooper.

No rub actually sounds good....just the smoke and beef flavor.


What kinda wood you using?? I’ve been on a pecan kick.

 

Yep, I consider myself very fortunate. That old saying "we were so poor, poor people looked at us and said...man those guys are Poor" but I survived.

 

That old saying, that which doesn't kill us makes us stronger. We ate lot's of spaghetti and stuff like that when I was young. Nothing wrong with a hard working family. Taught me good values in life.

 

Growing up I never understood why we ate so much spaghetti until I got old enough to understand we were too damn poor for just about anything else. Makes ya humble and appreciate everything ya get later in life

 

For beef, hickory for the most part, maybe with some mesquite too.

 

They say what nearly kills us makes us stronger, but I've seen the nearly killed and that just couldn't be more wronger -- babycakes

 

How are they meant to be used if not as a cooler?

 

I thought same thing I was like

 

A user above made a great example of week-long trips where no refrigeration or ice was available. That’s how they’re meant to be used.

 

Which one would say that is the purpose of a cooler... right? a non-powered temperature retaining device

But I think it's a three hour trip use vs excursion mentality. Is it overkill for a half day trip? yes, but I rarely unpack when I get home so it turns into a couple days of beer staying cold


Really this can go the way of propane vs charcoal vs pellet vs fat down vs up vs redhead vs yada yada.

The nice thing is, once you own one, you can do whatever you like with them. I'm sure I could go floating the river in my Orca 140 qt, but I'd probably be better served in the 400-420 qt sized ones. more room for beer

not calling anyone out or anything. Just rambling at the end of the day watching the clock drag on

 

$17 DIY CREW Pink Butcher Paper Roll - 18" x 200 Feet – Food-Grade Peach Butcher Paper for Smoker, BBQ, Smoking and Wrapping Meat - Unbleached, Unwaxed and Uncoated - Made in USA

https://www.amazon.com/dp/B0743HNK3...nt=&hvlocphy=200570&hvtargid=pla-360304195384

 

damn.. I did a 18"x175' for the same price a few months back. Must've dropped a bit. But I got a lot left.

 

Sounds like a cooler to me. I can do that with my $60 Coleman too! for me

 

I think the point that was being made if the Yeti has become more of a status symbol for people. I actually asked a friend of ours WHY he bought a Yeti. He said because it's a Yeti. Now I know he uses it for smoking competitions and stuff but the fact that be bought it based on name made me laugh a little. As was said earlier. Good marketing on their part.