BBQ & Smoking

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• EEnhancing food with wood smoke flavor [Reddit]2026-10-13✓ Read

  Smoked Redfish Collars

  One of life’s little gifts from living on the Gulf Coast is that occasional call from a friend Insisting I left my Redfish in the deep well of his boat, and I need to run down there and get it. 😉 So I found myself yesterday with a monster. I cut the filets off keeping the scales on for Redfish on the half shell. I then cut off the collars, and was thinking about smoking them, as much as we love Redfish I’m thinking it would make a great smoked fish dip. Any ideas or tips? submitted by /u/Coasta_de_Tejas [link] [comments]

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• EEnhancing food with wood smoke flavor [Reddit]2026-10-13✓ Read

  First brisket in years!

  Finally had the chance to make a brisket on my cheapo offset and I think it turned out great! I’ve posted on here years ago as a teenager and I sort of left the hobby because meat prices became insane in SoCal, but my friend bought one and I made it for his birthday. I sort of butchered the point when slicing but it was still pretty good. Smoked with mesquite. submitted by /u/BigStructure_330 [link] [comments]

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• EEnhancing food with wood smoke flavor [Reddit]2026-10-13✓ Read

  Buy A Weber Smoky Mountain or Add Smoker Attachment to Kettle?

  Hi all and thanks in advance for your help. I'm looking to get more consistent smoking ability, and I'm wondering if it's it would be wise to purchase a smoker attachment for my current 22in Weber kettle premium, or if a 22in Weber Smoky Mountain would be significantly superior? I figure if I buy an Onlyfire 22in smoker attachment and a second grate for around $220, I can use a grate down low for an aluminum pan full of water, and another grate up high where I can lay the meat to get some distance from the flame and more usable surface area.

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• EEnhancing food with wood smoke flavor [Reddit]2026-10-13✓ Read

  End of season deep cleaning and winter storage - Bradley P10 smoker

  Hi everyone! I bought a Bradley P10 smoker this summer, and I'm now looking to give it a thorough cleaning before storing it for the Quebec winter. I'm a beginner at this! I've been looking for an end-of-season maintenance guide covering the precautions needed to prevent premature wear or damage during an extended period of storage. Unfortunately, I haven't been able to find anything particularly detailed on Bradley's website, at least nothing that gives me much confidence about the proper steps to follow.

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• EEnhancing food with wood smoke flavor [Reddit]2026-10-13✓ Read

  Smoked Wings advice

  I've gotten pretty good at smoking wings the last few years to the point where they've been requested on a regular basis by family for any gathering. Hosting a thing this Friday and i've been asked to do wings, problem is that i'm really strapped for time this week. Normally I smoke them to temp, then flash fry to crisp them up, then sauce. I was thinking about smoking them Thursday night, pan them up and then put them in the fridge, then Friday do the rest. Is this a bad idea? submitted by /u/dawgcomplex [link] [comments]

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• EEnhancing food with wood smoke flavor [Reddit]2026-10-13✓ Read

  My first time making bacon

  I cured the pork belly with a recipe from google. Salt, sugar, curing salt and pepper. I vacuum sealed it for about 10 days. I rinsed, dry and left it in the fridge for about 24 hours then smoked at 225 until temp reached 150. Cooled, sliced and fried. It was delicious but I feel it was missing something so I may get a smoking tube to add a little more flavor. But , I highly recommend makin some bacon.. submitted by /u/RingAcceptable1374 [link] [comments]

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