Smoking Tips

**salami** · January 12th, 2011, 11:10 PM

Originally Posted by Chateau Bow Wow

How about a toilet water tank!

Where Fromunda Cheese is born....seriously though, is that yours? I started looking for free standing lockers on craigslist, but came up short, so I found a guy giving away water heaters. Of course, they'd need to be cleaned thoroughly, but the potential is definitely there.

**salami** · January 12th, 2011, 11:10 PM

Hey, Adam Richman is at Phil's in San Diego right now.

**Fisch** · January 13th, 2011, 12:09 AM

Originally Posted by salami

Hey, Adam Richman is at Phil's in San Diego right now.

one of the better BBQ places i've found in SD and it's close to me. It used to be even closer before it moved to the location Rich is visiting.

**Chateau Bow Wow** · January 13th, 2011, 01:00 PM

Originally Posted by salami

Where Fromunda Cheese is born....seriously though, is that yours? I started looking for free standing lockers on craigslist, but came up short, so I found a guy giving away water heaters. Of course, they'd need to be cleaned thoroughly, but the potential is definitely there.

No that is not my setup, I found it on the web a while ago. Isn't the gym locker smoker from Alton Brown? Water heater is a great idea.

**Birdman** · January 13th, 2011, 03:33 PM

Manzanita Smoked Beef FTW!

**daxx** · January 18th, 2011, 11:21 AM

I bought a smoker box for my grill and used it yesterday. The meats turned out great, but the neighbors complained. Any ideas on how to get around this? I live in an apt in Pasadena where we aren't supposed to have a bbq (gas or otherwise).

**Chateau Bow Wow** · January 18th, 2011, 12:51 PM

Originally Posted by daxx1313

I bought a smoker box for my grill and used it yesterday. The meats turned out great, but the neighbors complained. Any ideas on how to get around this? I live in an apt in Pasadena where we aren't supposed to have a bbq (gas or otherwise).

i don't use a smoke box and grill, so I can't give you specific instructions, but play with it until you get the proper smoke. Hope this helps.

Bad smoke-white billowing

Good smoke-light blue in color, almost invisible

**Homer Simpson** · January 18th, 2011, 01:41 PM

You could kill your neighbors and then smoke them. Wouldn't that be ironical?

**Tre West** · January 20th, 2011, 11:34 AM

I prefer Hickory chips, but Oak and Apple are great too.

Buy 2 thermometers, this is crucial.

Put one thermometer where the meat lays on the grill, and the other one goes into the meat itself.

You should smoke the meat between 200-225 degrees for best results. That should be the reading on the first thermometer.

The meat should be cooked to an interior temperature of about 180 degrees. That's the thermometer inside the meat.

Temperature control is the most important factor with any type of cooking/bbq'ing, but with smoking, it makes all the difference in the world. You can ruin it, or you can do it legit!

And, send me some brisket when you're done smoking it. PM me, I'll give you my address.

Have Fun!

Another good tip: make sure you have a "steady" steam of smoke. The picture above that says "good smoke", "bad smoke" is very cool. Just make sure that is doesn't get inconsistent, like the Kings 2010-2011 season.

Thread: Smoking Tips

LinkBack

Thread Tools

Display

Posting Permissions