Spits are rods that hold meat over a flame and are made from either wood or stainless steel. They are easy to make and only require a small amount of time if you choose a stainless steel pole that can cook both large and small pigs. And don't forget to make a support system to hol...
Remove all ash from the fireboxand/or body of the smoker Make sure cooking grates are clean. Scrape walls of smoker with plastic putty knife to knock off any creosote, food or burnt on debris. (I prefer a plastic putty knife so as to not scratch the metal.) ...
After smoking, it is a must to remove all of the ashes on the smoker. If you skip this step, the ashes, along with humidity, will cause the rust for days. So, you should wait for the ashes to cool and sweep them out. Then, you moisten a cloth with warm water and wipe sauces a...
Nothing makes a home feel cozier than a roaring fire on a cold winter night. Building a good fire involves more than just wood and matches, however. To get the fire of your dreams, you need the right kinds of wood, stacked correctly, with plenty of space for air to circulate around th...
Had the same problem with doing sausage, it sucked so I rarely do it anymore.Is there a way to do this with out going to a larger smoker? Been thinking about just trying to make something out of an old fridge for this type of thing.Any comments and suggestions are appreciated.thanks...
smoker. This will also give an accurate look at how think the fat cap is all around the brisket. Second, I trim the fat cap down to make it about one quarter inch thick. This will leave a perfect amount of fat to render into the meat, keep it moist, and add flavor. Third, I ...
–Don’t brine, rub.Make a salt-based dry rub. I usually apply mine at the time I put the bird in the smoker, but some people apply a dry rub up to 2 days in advance. Pepper, paprika, garlic powder, onion powder, basil, rosemary, chilli powder, fennel, citrus zest, and red pep...
much like salt and pepper. You just need a light flow of smoke out of the vents, not the factory scene fromThe Simpsons. Use the air control vents on the bottom (or at firebox end) of the smoker to slow down the burn to an even, steady rate, and to keep your wood chunks from ...
place the meat in the smoker once your smoker reaches the desired temperature, place your meat on the cooking grates in the cooking chamber, away from the firebox. if you're smoking several pieces of meat, make sure they're evenly spaced to allow for proper air circulation. step 5: ...
On many Weber gas grills, you’ll find a round date code molded into the cast aluminum firebox or lid panels for the month and year in which that part was manufactured. If you have an old Weber gasser without a serial number sticker, this round date code willget you closeto the actual...