|
For those cooking with a WSM (or really any charcoal smoker), do you preheat the smoker before you put the meat (pork shoulder for example) on? Or do you put the meat on right when you pour the hot coals in? I've done pork shoulders plenty of times before in my propane smoker but this will be the first time using my new WSM to make pulled pork. I've used it once before to get a feel for the temperature control when I smoked my last batch of bacon and I put the meat on right away with no problems. Places like virtualweberbullet say to put it on right away and others say to preheat because the 15lbs of meat or so act like a huge heat sink, taking much longer to get up to cooking temps.
|
#
?
Oct 24, 2014 17:08
|
|
|
|
| # ? May 18, 2024 18:03 |
|
|
atothesquiz posted:For those cooking with a WSM (or really any charcoal smoker), do you preheat the smoker before you put the meat (pork shoulder for example) on? Or do you put the meat on right when you pour the hot coals in? The temperature isn't so much an issue for me as the smoke is. When I first light charcoal it takes like half an hour to get past that nasty wrong tasting smoke.
|
|
#
?
Oct 24, 2014 17:14
|
|
|
Stringent posted:The temperature isn't so much an issue for me as the smoke is. When I first light charcoal it takes like half an hour to get past that nasty wrong tasting smoke. Yes. That said if you're doing the minion method in your WSM you're always going to have new charcoal burning all the time anyways.
|
|
#
?
Oct 24, 2014 18:26
|
|
|
atothesquiz posted:For those cooking with a WSM (or really any charcoal smoker), do you preheat the smoker before you put the meat (pork shoulder for example) on? Or do you put the meat on right when you pour the hot coals in? You should let your smoker come to temp and get it dialed in, don't put the meat on right when you put the coals on.
|
|
#
?
Oct 24, 2014 19:16
|
|
|
Stringent posted:You're still in Aus right? Where'd you get the smoker and how much was it? I've got a friend who's looking for one. I was also going to suggest the one I got from Bunnings, the Chargriller Pro but it doesn't seem to be on their website anymore. Was $169 for the grill and $99 for the firebox (special order) to make it an offset if you can find it. https://www.urbangriller.com.au also has a lot of different types but pricier if someone is just after a cheaper smoker. There's also the ProQ models from BBQ's Galore for bullet smokers and they stock the WSM but we pay the high Australia tax for it at $700 for the 18.5" model. Master's also has a real cheap bullet smoker for around $100. For wood, try https://www.aussiebbqsmoke.com KTS fucked around with this message at 21:25 on Oct 24, 2014 |
|
#
?
Oct 24, 2014 21:19
|
|
|
I served up that big mess of bbq to my coworkers the other day, reviews were of the "OH MY GOD" variety. Very satisfying. For what it's worth, my approach to pulled pork is to smoke it twice. I haven't read the whole thread, so maybe someone's already mentioned something like this, but here goes anyway: First day I smoke the whole shoulder for about four hours. Then I chuck it into a pan and braise it overnight at about 95 C in a liquid consisting of water, tomato paste, brown sugar, salt, chili powder, apple cider vinegar, and garlic. It's basically a slightly dilute version of what will eventually become barbecue sauce. I don't really have a recipe, I just sorta go by the seat of my pants - I like it just barely sweet and a little tangy, but with some spice as well. Anyway, the next day I gently move the pork to another pan and strain the liquid into a pot. I pull the meat with forks and put it back on to smoke for another four hours or so, stirring it around with tongs so it gets a lot of smoke. While that's going on I boil the braising liquid down a bit, tweak salt/sugar/vinegar until it tastes right, and thicken it with a corn starch slurry. Often I'll add a bit of that back in to the pork itself after it's done smoking - not enough to make it actually saucy, but just to add a bit of moisture and smoother mouthfeel. The end result is some lovely smokey pork and a bbq sauce that has a body and meatiness to it that you just can't get any other way. KTS posted:For wood, try https://www.aussiebbqsmoke.com Yikes, that's about twice what we're paying. I think AFBS said the guys we were buying from seem to have suddenly realized what the price of apple wood typically is, though, so we may not be able to get that deal for long. When I first started smoking, my wife and I rented a house on an almond farm in California. Almond wood is absolutely amazing for smoking, and had free access to literally tons of it. ~*memories*~
|
|
#
?
Oct 24, 2014 22:08
|
|
|
Yeah, the wood isn't the cheapest but I haven't found anyone else specialising in wood for smoking or have access to orchards and the like nearby. Sadly the price we pay for this stuff is so high compared to the US, not many local suppliers and a very niche market.
|
|
#
?
Oct 24, 2014 22:54
|
|
|
All you guys in Australia just find a welder who can take 55 gallon drums and make you one. Drums are cheap and a welder could do it in no time. http://barbecuebible.com/2014/07/25/guide-offset-barrel-smokers/
|
|
#
?
Oct 25, 2014 01:00
|
|
|
I live in California and I love the smell red oak and santa Maria style grilling. Does the red oak transfer well to a smoker?
|
|
#
?
Oct 25, 2014 01:00
|
|
|
Hey, I think I saw someone post this here: http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html Anyone try it? looks amazing
|
|
#
?
Oct 25, 2014 02:28
|
|
|
BraveUlysses posted:Hey, I think I saw someone post this here: It's absolutely delicious, I highly recommend it.
|
|
#
?
Oct 25, 2014 02:41
|
|
|
Ron Jeremy posted:I live in California and I love the smell red oak and santa Maria style grilling. Does the red oak transfer well to a smoker? Traditional Santa Maria tri tip is cooked over burning red oak logs on a pit. But you can kind of half-rear end it by putting chunks or a log in your smoker and cooking a tri tip up to about 100 degrees and then finish it on a really hot grill. The problem is getting red oak into manageable pieces, I only find the big logs at the grocery store. I tried to split one with a hatchet and almost broke my drat hand. I have a friend who is from Santa Maria and cooks all his meats over red oak, but I find it a less than optimal choice for chicken and pork. I'd rather use apple or cherry wood. It's not terrible though.
|
|
#
?
Oct 25, 2014 20:37
|
|
|
BraveUlysses posted:Hey, I think I saw someone post this here: Larry Wolfe is a BBQ God. Also, try his rub if it's still available for sale.
|
|
#
?
Oct 25, 2014 22:26
|
|
|
BraveUlysses posted:Hey, I think I saw someone post this here: Yes, it's awesome
|
|
#
?
Oct 26, 2014 01:49
|
|
|
Pop quiz. I have a 10lb Boston Butt. It needs to be pulled pork 200 miles away in Cincinnati tomorrow and I need to leave the house by 7am. It will be a low of 43* tonight and I have a cheap red Brinkman electric. When should I throw it on the smoker? I'm thinking 10pm tonight...
|
|
#
?
Oct 31, 2014 00:39
|
|
|
Sooner IMO. I've never done a butt over 10lbs for less than 12 hours. At least not at 225. Butt is VERY forgiving to overcooking, but not at all forgiving of undercooking.
|
|
#
?
Oct 31, 2014 00:59
|
|
|
revmoo posted:Pop quiz. I have a 10lb Boston Butt. It needs to be pulled pork 200 miles away in Cincinnati tomorrow and I need to leave the house by 7am. It will be a low of 43* tonight and I have a cheap red Brinkman electric. When should I throw it on the smoker? I'm thinking 10pm tonight... This post reads like high school algebra word problem.
|
|
#
?
Oct 31, 2014 01:26
|
|
|
Yeah I suppose it does. I went ahead and threw it on. I'll check on it in 10 hours or so and see what the temp looks like. One of the nicest shoulders I've seen in a while. According to the label it was packed this morning 
|
|
#
?
Oct 31, 2014 01:48
|
|
|
Last weekend I made some pork back ribs and they turned out great. I was nervous because my mom was over and I'm fairly new to smoking and haven't done it for anyone other than myself (wife is vegetarian). I used a little too much salt in my rub but it had a nice honey barbecue glaze. It wound up being quite salty but good that night, but the leftovers were absolutely perfect. I guess I'll have to do ribs again. I'd like to try a brisket, but that's such a time commitment, and I still have trouble lighting it reliably.blugu64 posted:This post reads like high school algebra word problem. It's posts like this that make me wish the forums had a "like" button for posts.
|
|
#
?
Oct 31, 2014 03:26
|
|
|
revmoo posted:Pop quiz. I have a 10lb Boston Butt. It needs to be pulled pork 200 miles away in Cincinnati tomorrow and I need to leave the house by 7am. It will be a low of 43* tonight and I have a cheap red Brinkman electric. When should I throw it on the smoker? I'm thinking 10pm tonight... worst case, wrap it when you need to leave, toss it in a "cooler" and get there. Toss it in a 225/250 oven until it gets to the internal temp you want and all will be well.
|
|
#
?
Oct 31, 2014 07:42
|
|
|
Well 11 hours later and that shoulder made it to 175. Tossed it in the oven at 300 to finish. It's raining so I'm sure that had an effect on the temperatures. I'm gonna throw it into a crock pot for transport and then if I notice the temps start dropping I'll just plug it in.
|
|
#
?
Oct 31, 2014 11:46
|
|
|
revmoo posted:Well 11 hours later and that shoulder made it to 175. Tossed it in the oven at 300 to finish. It's raining so I'm sure that had an effect on the temperatures. Into...what? You have an outlet in your car powerful enough to run a crock pot?
|
|
#
?
Oct 31, 2014 11:47
|
|
|
I meant when I arrive at my destination. I'm sure 10 lbs of shoulder can hold a temperature for a couple hours in the car in an insulated container.
|
|
#
?
Oct 31, 2014 11:56
|
|
|
Duzzy Funlop posted:Into...what? http://www.amazon.co.uk/Roadpro-12V-Slow-Cooker-Black/dp/B0013IR88A Your alternator needs to be able to supply 7 amps (most can), but yeah, it can be done
|
|
#
?
Oct 31, 2014 12:17
|
|
|
Jamsta posted:http://www.amazon.co.uk/Roadpro-12V-Slow-Cooker-Black/dp/B0013IR88A I've never owned a crock pot, so I'm kinda surprised these thing go as low as 80 watts, drat. I have a converter for my car supporting 400 watts, I could very well run that thing.
|
|
#
?
Oct 31, 2014 12:39
|
|
|
 Smells amazing.
|
|
#
?
Oct 31, 2014 12:40
|
|
|
^^ nom! Duzzy Funlop posted:I've never owned a crock pot, so I'm kinda surprised these thing go as low as 80 watts, drat. I have a converter for my car supporting 400 watts, I could very well run that thing. Beauty of slow cooking is low power needed.
|
|
#
?
Oct 31, 2014 13:05
|
|
|
Jamsta posted:^^ Since you're in the UK, where do you get your wood for smoking? Do you just order chips online?
|
|
#
?
Oct 31, 2014 13:47
|
|
|
Jose posted:Since you're in the UK, where do you get your wood for smoking? Do you just order chips online? I've got a field for my horses, so a free source of Oak. Not tried anything like Hickory, Cedar or fruit woods - but will be probably trying some of the stuff I've seen on Ebay unless anyone else can chip in with recommends.
|
|
#
?
Oct 31, 2014 14:09
|
|
|
Faithless posted:British goons, brisket talk:- Find a good butcher. It took me a few failed attempts to find the correct (textbook) piece of brisket which wasn't poo poo but I finally found it after much searching here in Manchester. Ok, we need to exchange meat supplier information! I currently get my good meats at http://www.nixonsfarmshop.co.uk/ on the border of South Manchester & North Cheshire. They're not too expensive (£6.25/kilo for a brisket), and you can go and say hello to the cows if you want. I really need to ring up and find if they'll do me a US-cut brisket instead of the regular UK cut when I get my smoker, but I suspect they'll manage it.
|
|
#
?
Oct 31, 2014 15:09
|
|
|
theparag0n posted:Ok, we need to exchange meat supplier information! I currently get my good meats at http://www.nixonsfarmshop.co.uk/ on the border of South Manchester & North Cheshire. They're not too expensive (£6.25/kilo for a brisket), and you can go and say hello to the cows if you want. That's actually on the side of Manchester I live near so that sounds ideal! When I was aiming to get the correct cut of brisket, it's a matter of just explaining you want the piece where the flat hits the point, its very simple to separate the two yourself at home.
|
|
#
?
Oct 31, 2014 18:09
|
|
|
Don't separate them what are you thinking! Smoke them together, when the flats done you can actually slide the point right off, and then rerub it, and put it back on the smoker for burnt ends.
|
|
#
?
Nov 1, 2014 01:10
|
|
|
My ProQ and Maverick arrived the other day, had the plan to try it out this weekend and the weather has turned to absolute poo poo from the nice hot weather Friday. Still going to try it out, I had some baby backs in the freezer from my last time so have the smoker getting up to temp now. Hopefully the rain can hold off for a few hours and the sun stays out. *edit* Ok, had some troubles keeping the temp above 210ish so cooked it for a bit longer but they turned out pretty drat good. Rub applied  The ProQ, waiting for it to get up to temp  Ribs after 3 hours before getting foiled. Wrapped them with some butter, BBQ sauce and brown sugar  Finished ribs   Best I've cooked, not that I've used the smokers too much due to winter. The 2 smokers are going to get a real workout this summer though, will have to do some pulled pork next weekend. KTS fucked around with this message at 08:53 on Nov 2, 2014 |
|
#
?
Nov 2, 2014 02:38
|
|
|
Does anyone have any experience/suggestions for chili? Recipes I've read say to smoke whatever meat (e.g. chuck) for a couple hours and then cube it and finish it in the chili pot with whatever other stuff, but there really aren't any specifics in terms of temp to smoke to etc
|
|
#
?
Nov 2, 2014 14:31
|
|
|
Stubear St. Pierre posted:Does anyone have any experience/suggestions for chili? Recipes I've read say to smoke whatever meat (e.g. chuck) for a couple hours and then cube it and finish it in the chili pot with whatever other stuff, but there really aren't any specifics in terms of temp to smoke to etc Since you're gonna braise it and the meat's going to fall apart the smoke temp is probably not as big of a deal. I'd smoke it at 225-250, like you would most anything. After about 2 hours you'll have imparted smoke onto the meat, so you can go ahead and cube it up and start cooking it in the chili.
|
|
#
?
Nov 2, 2014 17:09
|
|
|
Stubear St. Pierre posted:Does anyone have any experience/suggestions for chili? Recipes I've read say to smoke whatever meat (e.g. chuck) for a couple hours and then cube it and finish it in the chili pot with whatever other stuff, but there really aren't any specifics in terms of temp to smoke to etc I usually do chili as a special if I screw up the flat of a brisket and it's too dry. Then I cube it and make chili. It sells out fast.
|
|
#
?
Nov 3, 2014 07:33
|
|
|
My favorite smoked chili recipe is ground beef, sausage, beans of choice, with veggies. Cooked like normal by browning meat, adding veggies, and instead of simmering for a while on the stove or crock pot, I put the whole pot in the smoker to simmer. I do about an hour with stronger woods like hickory or about 2 hours with woods like apple or pecan. I prepare it while I am waiting on the big cuts of meat to finish in the smoker and add it near the end to serve as a side. Sometimes I make it, drat well knowing I have enough other food to go around, but just to get some smoked flavor in it before freezing and saving for a rainy or busy day. I bet I will get hung out to dry for this, but I think the strong flavors in chili can overpower most mild smoke flavor you put into the meat so I like to try and put the smoke into the chili as a whole vs just the meat. I think those who do "smoked chili" are usually doing it because the meat was leftover, dry, over seasoned, etc. I am all for making chili with leftover smoked brisket, pork, chicken, but if you want a true smoky chili flavor I vote do your normal chili recipe and try smoking it. What the hell could go wrong with adding smoke flavor to your already favorite chili recipe?
|
|
#
?
Nov 5, 2014 01:59
|
|
|
whowhodillybar posted:My favorite smoked chili recipe is ground beef, sausage, beans of choice, with veggies. Cooked like normal by browning meat, adding veggies, and instead of simmering for a while on the stove or crock pot, I put the whole pot in the smoker to simmer. I do about an hour with stronger woods like hickory or about 2 hours with woods like apple or pecan. I prepare it while I am waiting on the big cuts of meat to finish in the smoker and add it near the end to serve as a side. Sometimes I make it, drat well knowing I have enough other food to go around, but just to get some smoked flavor in it before freezing and saving for a rainy or busy day. Sure, sure... But beans in chili? Come on, man.
|
|
#
?
Nov 5, 2014 06:47
|
|
|
Dr. Pangloss posted:Sure, sure... But beans in chili? Come on, man. Don't do this...
|
|
#
?
Nov 5, 2014 08:22
|
|
|
|
| # ? May 18, 2024 18:03 |
|
|
Errant Gin Monks posted:Don't do this... 
|
|
#
?
Nov 5, 2014 09:25
|
|