Smokers

(Roxanne) #1

I finally broke out the Bradley smoker I bought last year on Black Friday. I did hickory smoked ribs with a sugarless pork rub, and alder smoked trout fillets brined led in salt water with a bit of garlic powder and onion powder. Quite pleased with both results!

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#2

Looks delicious.

We tried our new smoker today too. It wouldn’t heat past 145 degrees Fahrenheit. It’s going back on Monday

Meanwhile, the ribs are in the oven.

(Roxanne) #3

Oh that’s a bummer! At first I thought ours wouldn’t work at all … turns out the outdoor electrical outlet it was plugged into was on the fritz! Did a test run/seasoning last night before risking meat in it :slight_smile:

#4

It could be worse. We still get ribs!

(Danielle) #5

They both look amazing.

(Tim Rayburn) #6

So I’m a crazy BBQ’er, and usually when I see this it is usually an Air problem:

  • If you’re using any smoker which actually uses fire for heat (via Charcoal, Logs, etc) then more Air == More Heat. You’ll have two (or more) air intakes, one near the fire (more air here is BIG temp swings) and one on the chimney (more air here is small temp swings)
  • But utterly counter-intuitively, if you’re using an Electric smoker, more air means LESS heat. This is because your heating element does not need air to power a fire, and so you’ve ONLY got a chimney where heat exits. So if you need more heat on an electric then you need to close down the chimney.

Now obviously the other major issue is outside temperature. Bradleys like the one @roxanne mentioned are awesome, but I’ve had issues with them in cool to cold outdoor temperatures. I tried to do pulled pork for my family for Christmas which visiting Virginia, and the outside temperature of about 40 degrees made getting a solid temperature very hard.

Personally at home I keep a large (9’3" inches long, 6’1" inches tall) offset smoker made by Klose BBQ Pits, and keep about 1/2 cord of oak on my property to drive that. I also own a Primo XL grill, and a Weber Smokey Mountain (WSM) smoker.

The photos are absolutely beautiful, if you’re interested in a nice Rib Rub check out my recipe here:

Remember always my BBQ Moto

You know what you do with bad BBQ? You eat it!

(Roxanne) #7

Thanks for the recipe, Tim!

(Sophie) #8

@roxanne … And your address was what again!!!
Seriously, some nice food porn. :tongue:

(Roxanne) #9

Sorry, all gone :slight_smile: Maybe next time!