Food Smokers and Smoking Tips/Tricks/Techniques

10 more minutes and I will be chowinf down on the fresh killed beef ribs from this morning.

 

The corned beef came out juicy and tasty but chewy, probably didn't stay at the higher temps long enough for the collagen to break down enough. Next weekend

The corned beef came out juicy and tasty but chewy, probably didn't stay at the higher temps long enough for the collagen to break down enough. The technique called for 275 until 160 IT, then in a pan with water until IT was 195. The water phase dropped the temp to 150 and stalled it for a while, then once it took off it barely spent any time in the optimal temp zone. Next week I'll start at with a GSP rub at 225, pull it at 170 for the water, and cook until 210 IT. Fingers crossed!

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The bread was great - it ain't meat but I do like some carbs. Can't wait to do that again.

 

Go away for a few days (backpacking in Grand Canyon). Get sick for a few days after that (it was horrid, dont ask!) Pop back here and theres a dozen pages of posts! No, Ididnt read all of it... But I did want to say that the GM smoker is now out of storage prison from the movers and ready to be put to use in the next few days! I am sooo excited and cant wait for the ribs Im prepping right now!

 

Finally got some ribs on... Beans ready for smoking later too

 

Smoked round roast is the best. Way I've been doing it for a while now and everyone rips it up.

 

Had 0 issues with mine in 2 years now. ALWAYS has pellets in it and never had them swell and clog anything either. Mileage may very as you can always get a turd in a product.

 

Wind is crazy out here. All vents open and varying between 230 and 255. Let it ride... Good average I guess

 

Started raining half way through a couple racks of B.B. ribs, I had to improvise....

 

I like the setup!

 

Almost time

 

Improvise!

 

They didn’t suck...

 

The one is a MES, but what is the Kingsford? Are they linked somehow? What do you have going on there?

 

LOL... it’s just a little charcoal grill. It was fairly cheap, small and has cast grates. It’s just me and my wife so it suits all my needs. If entertaining, the smoker comes into play. I built the little stand for both a few years back.

 

First ribs I've done in a long time just straight smoker for the whole cook. No wrapping. Success

 

This is the only thread I can’t keep up with.

Even in the matter of a day it’ll go ten pages...

I try though.

 

Same for me, turned out about perfect (for me) at least. Also, I ran them a tad hotter (275* vs my normal 225*) extremely pleased with the results.