Smoking Meat -- Tips, Opinions, Recipes

I also like to load up my drip pan with taters, carrots, onion and celery. Add a can of Golden Mushroom soup with a can of water. While the beef rests I'll put a foil lid on the pan and finish the veg's. I use a deep foil pan for my drip pan btw.

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This isn't a smoker. It's just a charcoal grill. You can use it as a smoker along with any other charcoal grill, it's just not as easy as a straight up smoker.

I got this to hold me over until I decide which smoker I want.


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I have a master built electric and the char griller, I prefer the Char Griller. Works great and is really easy to control temperature. Here is a pic of mineIMG_0266.JPGIMG_0267.JPG


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I was visiting family in Truckee, CA recently and my cousin whipped up some ribs in his home built smoker. He has a Rotisserie that fits on top for smoking whole pigs; I need a rig like this!

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Holy Crap. That looks awesome.


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Oops can't edit my previous post...

I love bbq and smoking. Built myself a Santa Maria bbq for grilling over oak, and then an insulated reverse flow smoker for all the other good stuff.

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This was a while ago... But just can never have enough pulled pork.FB_IMG_1500253565806.jpg
 
I usually hate chicken but I tried smoking one whole and it turned out amazing.
Split that sucker, brine it in a little water with salt, soy sauce, hot sauce and Worcestershire sauce, season it to your liking and spray with Apple juice every 15 min it comes out freaking amazing20170926_180302.jpg

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Smoked a pork loin. It was small, so I went about 2.5 hours.

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Here’s the marinade and rub. A little tequila, and soy sauce, and a bottle of Italian Dressing. Marinaded for about a day, then put on the rub. I used applewood.

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