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Is making bbq beans using the drippings from a pork butt a good idea or a greasy terrible idea? I was just thinking about cooking the beans directly under the meat in my smoker.
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Dec 11, 2013 11:56
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| # ? May 18, 2024 14:18 |
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It is the greatest
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Dec 11, 2013 12:50
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I don't know how someone could ask that question.
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Dec 11, 2013 12:55
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Faithless posted:Is making bbq beans using the drippings from a pork butt a good idea or a greasy terrible idea? I was just thinking about cooking the beans directly under the meat in my smoker. Just catch an edge, a shoulder drops a lot of grease.
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Dec 11, 2013 12:59
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Stringent posted:Just catch an edge, a shoulder drops a lot of grease. and the problem is......... what exactly? More grease more beans more food. 
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Dec 11, 2013 14:38
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On a similar note... What if I cooked the beans IN the water pan?
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Dec 11, 2013 16:49
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Faithless posted:On a similar note... What if I cooked the beans IN the water pan? You'd probably wind up with a shitload of burnt bean crust on the bottom of the pan from the coals pouring heat directly into the beans? Sounds like a bad idea imo.
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Dec 11, 2013 16:51
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Yeah that seems pretty obvious now. Thanks for the help guys.
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Dec 11, 2013 16:52
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So I'm going to do my first smoke tomorrow, but since England is apparently full of big girls blouses, the biggest pork shoulders I could find were 5.5lbs each. So not like the 12lb monsters you guys seem to have in the states. I've got two 5.5lbs shoulders, can anyone give me a rough idea of how long they *should* take, just so I can gauge roughly when to start cooking? I can foil wrap them to speed it up Ahdinko fucked around with this message at 01:46 on Dec 14, 2013 |
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Dec 14, 2013 01:20
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Ahdinko posted:So I'm going to do my first smoke tomorrow, but since England is apparently full of big girls blouses, the biggest pork shoulders I could find were 5.5lbs each. So not like the 12lb monsters you guys seem to have in the states. You're still looking at a 6+ hour smoke depending on the temperature (225-250F) and whether or not you foil. You can foil, but I would wait until you hit 160F (plenty of smoke flavor at this point, and this is where the meat sweats stall things out), and make sure you're prepared for the foil to retain scalding hot pork water/fat, so use caution when removing the foiled shoulders from the smoker. Best of luck!
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Dec 14, 2013 02:07
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Faithless posted:Is making bbq beans using the drippings from a pork butt a good idea or a greasy terrible idea? I was just thinking about cooking the beans directly under the meat in my smoker. The last two times I did this my beans dried out. There wasn't a terribly large amount of grease. I wonder if I got really skimpy butts.
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Dec 14, 2013 02:46
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I have a 19 lbs brisket I'm about to smoke. I am figuring a good 15 hours for this thing, right? Going to have to shoehorn it into my WSM.
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Dec 15, 2013 00:03
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Rand alPaul posted:I have a 19 lbs brisket I'm about to smoke. I am figuring a good 15 hours for this thing, right? Going to have to shoehorn it into my WSM. How long does your WSM burn? For long things like pork butt or brisket, I usually fill the ring with unlit coals then dump a hot chimney lighter full of coals on top of that, then soaked wood chunks. Doesn't seem quite enough and I usually end up adding more toward the end and it feels wasteful.
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Dec 15, 2013 08:34
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Ron Jeremy posted:How long does your WSM burn? For long things like pork butt or brisket, I usually fill the ring with unlit coals then dump a hot chimney lighter full of coals on top of that, then soaked wood chunks. Doesn't seem quite enough and I usually end up adding more toward the end and it feels wasteful. It has gone about ~14 hours for me. My brisket has been on for 7 hours so far and it's still burning at a nice even 250. And yeah I feel like I waste a lot of charcoal just to make sure I have the proper heat. I went through a small bag doing my Thanksgiving turkey because I wanted crisp skin.
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Dec 15, 2013 10:20
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I'm going to smoke some bacon in a bit and I was wondering whether to smoke the beef I'm going to use for beef and guinness stew would be a good idea? The only problem would be that I'd be smoking it long before I'd be making the stew Edit: I decided to just use the space to smoke some tomatos and onions instead to see what they're like Jose fucked around with this message at 13:10 on Dec 15, 2013 |
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Dec 15, 2013 11:38
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My fire went out while I was asleep and the internal temp of my brisket dropped to 140 on the point, I hope it's still okay! It's sitting in the oven now getting toasty.
Rand alPaul fucked around with this message at 17:34 on Dec 15, 2013 |
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Dec 15, 2013 16:44
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Scott Bakula posted:Edit: I decided to just use the space to smoke some tomatos and onions instead to see what they're like So, what were they like?
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Dec 15, 2013 18:12
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If you have a WSM and you aren't able to get 12-14 hours out of your coals my immediate though is that you're still using the shittastic stamped aluminum door that it ships with. Get thee over to cajunbandit and buy the replacement steel door and your life will change instantly.
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Dec 15, 2013 18:29
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Digital_Jesus posted:If you have a WSM and you aren't able to get 12-14 hours out of your coals my immediate though is that you're still using the shittastic stamped aluminum door that it ships with. Get thee over to cajunbandit and buy the replacement steel door and your life will change instantly. Yeah I'm shocked it ran out. I also realize the thermometer that the WSM comes with is pure horseshit.
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Dec 15, 2013 20:39
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VERTiG0 posted:So, what were they like? I had trouble getting the smoker over 150 due to the cold weather and lack of me trying very hard. The tomatos were alright but not particularly noticeable over general cooked tomatoes. The 2 onions weren't cooked in the slightest but were very nice in the stew I ended up making. An extremely subtle smoke flavour
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Dec 15, 2013 20:39
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Digital_Jesus posted:If you have a WSM and you aren't able to get 12-14 hours out of your coals my immediate though is that you're still using the shittastic stamped aluminum door that it ships with. Get thee over to cajunbandit and buy the replacement steel door and your life will change instantly. Yep. I have the original door. I'll check out that replacement.
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Dec 15, 2013 21:01
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Rand alPaul posted:Yeah I'm shocked it ran out. I also realize the thermometer that the WSM comes with is pure horseshit. Every bi-metal dial thermometer is bullshit, no matter what anybody says. Get a Thermapen or some other reputable digital temperature device, never ever rely on the junk dials that manufacturers ship with their smokers, even the high end stuff is poo poo.
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Dec 16, 2013 00:43
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VERTiG0 posted:Every bi-metal dial thermometer is bullshit, no matter what anybody says. Get a Thermapen or some other reputable digital temperature device, never ever rely on the junk dials that manufacturers ship with their smokers, even the high end stuff is poo poo. Yeah I just found this out the hard way. I had suspicions already but this sealed the deal. I'm getting a digital thermometer for my grill temp and then an instant-read (or near that) thermometer for my meat. Also the steel door is a great idea, the sheet metal door that ships with the Weber seems really flimsy.
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Dec 16, 2013 02:04
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Ron Jeremy posted:Yep. I have the original door. I'll check out that replacement. It's like I'm psychic.
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Dec 16, 2013 02:08
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Digital_Jesus posted:If you have a WSM and you aren't able to get 12-14 hours out of your coals my immediate though is that you're still using the shittastic stamped aluminum door that it ships with. Get thee over to cajunbandit and buy the replacement steel door and your life will change instantly. I didn't even know there was a better door. my WSM can go 18 hours no sweat.
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Dec 16, 2013 02:13
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Ahdinko posted:So I'm going to do my first smoke tomorrow, but since England is apparently full of big girls blouses, the biggest pork shoulders I could find were 5.5lbs each. So not like the 12lb monsters you guys seem to have in the states. Trip report: My first smoke went well! If anything the meat wasnt smokey enough. I only had cherry wood chips instead of chunks, and they'd burn away and stop making smoke within 5 minutes so when I wasnt constantly opening the smoker and losing temperature to throw more chips in there, it wasnt making smoke. Unless you got some of the skin on the chicken, you wouldn't have known it was smoked. It was very succulent though and came out much moister than roasting it. However the pork came out lovely, nice and tender, a good smoke ring on it and a little bark too. I did two pork shoulders and a chicken:   
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Dec 16, 2013 11:45
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Ahdinko posted:Trip report: If you're using wood chips you need to soak them in water for at least 30 minutes. Did your smoker come with a tray to hold them?
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Dec 16, 2013 16:10
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I did a couple of ~7.5lb boneless shoulders yesterday. Started the fire around 9am and they were just reaching 195 at like 10:30pm. I've never had one that small take that long. I also used a whole bag of charcoal. I've been using the Pitmaster IQ 110 for my last couple of smokes and it's been working well but it seems to use more fuel than I normally use. It was also pretty cold yesterday so I'm sure that had something to do with it.
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Dec 16, 2013 16:42
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Scott Bakula posted:If you're using wood chips you need to soak them in water for at least 30 minutes. Don't waste your time soaking wood, even chips: http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html
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Dec 17, 2013 05:55
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VERTiG0 posted:Don't waste your time soaking wood, even chips: http://www.amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html The chips always seem to fill more of the bowl after soaking but maybe thats me not really paying attention  I might try weighing them before/after next time anyway and then stop soaking them
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Dec 17, 2013 09:22
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If you can source hardwood pellets in the UK, get an AMNPS and never worry about running out of smoke again.
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Dec 17, 2013 20:41
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If anyone in the UK knows where to get either of those I'd be really grateful
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Dec 17, 2013 20:45
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Scott Bakula posted:If anyone in the UK knows where to get either of those I'd be really grateful Looks like A-Maze-N Products doesn't have a Euro distributor for their stuff yet, there's a placeholder but no businesses listed. Maybe inquire to see what it'd cost to have it sent overseas? I wouldn't imagine it to be too expensive, the units themselves (depending on the model, of course) aren't that large.
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Dec 18, 2013 00:00
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For those that haven't seen this - you can get dumpling steamers cheaply from your local asain supply that fit a Weber kettle bbq and turns it into a smoker. A picture of it: http://instagram.com/p/h1OKLPEExX/
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Dec 18, 2013 06:05
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Nice, it's like a XL WSM Mini! I wonder if I could cut those up to make a DIY KettlePizza insert.
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Dec 18, 2013 07:15
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That's brilliant! In other news, I finally found a good deal on a replacement XL Big Green Egg so I'll be picking that up next week, finishing building a table for it and back to smoking hopefully within two weeks.
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Dec 18, 2013 17:21
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BraveUlysses posted:That's brilliant! How much was it? I would love to have a BGE but they are so pricey 
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Dec 18, 2013 18:00
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About a thousand bucks. I'm driving to Portland to pick it up because the price is over 100 bucks lower than normal and on top of thatI can skip the 100+ bucks in sales tax. I had my large egg stolen recently so I was able to get my renters insurance to give me 600 bucks for it after the deductible (I only spent 500 when I bought it).
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Dec 18, 2013 18:09
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Woo, welcome back to the BGE team. I still can't believe yours was stolen. That's a pretty solid price for an xl. For people wanting a BGE, I find it to be a great smoker but I'm not sure I would want to pay that premium if I wasn't also using the high heat features of it. Then again, the ease of use and the efficiently are pretty great when doing long smokes.
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Dec 18, 2013 18:22
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| # ? May 18, 2024 14:18 |
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If you have a Costco near you, look for the Vision Grills BGE knock off. Goes on sale mid-summer for $399. My wife got me one for my birthday this year and it is very nice.
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Dec 18, 2013 19:38
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