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Cimber posted:I must get a better smoker, because there is no way in hell that I could keep mine going for 7 hours without it going out. What kind of smoker do you have? My WSM has gone as long as 20 hours without losing temp.
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Apr 22, 2015 03:53
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Paper With Lines posted:What are using? That's like weber kettle level of inefficiency. I've been using my weber kettle grill to smoke pork shoulders and I've only ever had to add fuel once over the four times I've done it. You just need to make sure there is enough charcoal in there to last as long as you need it.
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Apr 22, 2015 15:57
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Cimber posted:so, what. wake up every 2-3 hours during the middle of the night to add fuel? I guess if you are running something that burns that in-efficient, then pretty much? I am going to assume you are using an electric?
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Apr 22, 2015 16:03
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This reminds me that I need to order the steel door for my WSM. On my last smoke it was below freezing and I could really see how much leakage there was. I had to close two bottom vents fully, the last to about 90%, and the top about 50% to lock the temp in.
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Apr 22, 2015 16:13
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Bone_Enterprise posted:I guess if you are running something that burns that in-efficient, then pretty much? No, i'm using a ECB 40 dollar special POS smoker.
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Apr 22, 2015 19:11
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Cimber posted:No, i'm using a ECB 40 dollar special POS smoker. Then yes you will have to wake up every "2-3 hours" to add fuel until you get a smoker that does not require that kind of attention.
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Apr 22, 2015 20:48
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How the hell are you people getting 20 hours without adding fuel on a WSM? I've got the latest edition of the WSM 37 and I've even put the nomex gaskets on it. I've only done two smokes with it so far but even with every vent fully open, sometimes I was struggling to hit 230F and when I do I can't hold it for more than about 2 hours without having to chuck more fuel in. I'm in South England so ambient outdoor temps are normally 10-20C. Using the water pan with a few litres of water in and fuel is restaurant grade lump charcoal Ahdinko fucked around with this message at 15:57 on Apr 23, 2015 |
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Apr 23, 2015 15:53
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Ahdinko posted:Using the water pan with a few litres of water in Try changing this to sand. Like clean sand from the beach or a kids sandbox. Then cover it with foil for easy cleanup. This might not get you 10 more hours but it will help a lot as you are not heating up water.
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Apr 23, 2015 16:02
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I use a dry water pan with a clay dish like what you'd find at a garden shop. Then covered with foil. I also have an 18.5 so it's literally half the diameter of yours (ie-1/4 the area) but you can put more fuel in yours also so... not sure. How do you prep your smoker to start cooking?
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Apr 23, 2015 18:43
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My WSM 22.5 uses too much fuel for small smokes, just because the ring is so big. Anyone use the snake method for a 6 hour burn? Edit - yes, I'm cheap. A 15 lb bag of Kingsford here costs between 10-13 bucks and rarely if ever goes on sale. Filling up a 22.5 pretty much kills the bag. https://www.youtube.com/watch?v=nQ5gYKnDBgQ&t=11s Ahdinko posted:How the hell are you people getting 20 hours without adding fuel on a WSM? Lump generally burns hotter and quicker than briquettes. Even then you should get more than a few hours of it. Canuckistan fucked around with this message at 20:24 on Apr 23, 2015 |
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Apr 23, 2015 20:07
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Quote is not edit.
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Apr 23, 2015 20:23
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Canuckistan posted:My WSM 22.5 uses too much fuel for small smokes, just because the ring is so big. Anyone use the snake method for a 6 hour burn? Not sure where you are, but around Memorial Day and July 4th and such Home Depots and the like have huge sales in the states. Last year I picked up ~ 200lbs of Kingsford charcoal for like $50. It has lasted me for quite a while and I still have a lot left in my garage from last year.
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Apr 23, 2015 21:15
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Canada doesn't get good sales like that. 
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Apr 23, 2015 21:18
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Canuckistan posted:Canada doesn't get good sales like that. Find someone in God's country to smuggle you in that black gold. 
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Apr 23, 2015 21:30
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Crazyeyes posted:Find someone in God's country to smuggle you in that black gold. I know transporting firewood across the US/Canada border was not allowed last time I went. Can you pop over the border for charcoal? Also, please try to get your charcoal from local, responsibly forested areas! Now excuse me, I have a giant pile of oak that's rotting.
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Apr 24, 2015 01:56
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Cheers for the tips guys, ill go in dry and if not ill pick some sand up and see if that works. Oh and when I say WSM 37, they measure them in centimetres here because of the metric system. I think that equates out to about 15". Its the smallest one they do
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Apr 26, 2015 09:43
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Crazyeyes posted:Not sure where you are, but around Memorial Day and July 4th and such Home Depots and the like have huge sales in the states. Last year I picked up ~ 200lbs of Kingsford charcoal for like $50. It has lasted me for quite a while and I still have a lot left in my garage from last year. Memorial day weekend is my favorite weekend of the year! 400 lbs of charcoal in the back of a Subaru wagon, and a new Weber grill to go with its WSM big brother already waiting at home. 
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Apr 26, 2015 21:46
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Making some BBQ beans, stuck the pan under some St. Louis ribs. Smells amazing, tastes great, but jesus there's a lot of fat floating on top. Skim it off or mix it in?
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Apr 26, 2015 23:00
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Tivac posted:Making some BBQ beans, stuck the pan under some St. Louis ribs. Smells amazing, tastes great, but jesus there's a lot of fat floating on top. Skim it off or mix it in? Mix it in. That's where a lot of that smokiness is coming from in the beans. I usually offset my beans so only one rack of ribs can drip into it to somewhat regulate the extra fat, but i never skim. I am all about the decadent, smoky, greasy beans.
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Apr 27, 2015 01:19
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I tried to smoke some pork butt on this guy's BGE that I was dog sitting for. I have successfully smoked ribs on this but I walked away for 20 minutes and it was up to like 500 degrees. Such a failure. We ate it anyway, but a not insignificant of the outside was so caramelized and crunchy that it was mostly inedible. Good smoke ring though.
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Apr 27, 2015 01:38
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Crazyeyes posted:Mix it in. That's where a lot of that smokiness is coming from in the beans. I usually offset my beans so only one rack of ribs can drip into it to somewhat regulate the extra fat, but i never skim. I am all about the decadent, smoky, greasy beans. Ended up needing to skim some off, it wasn't gonna be edible. I had it under three racks of ribs though. Ended up pretty great though, I do love some BBQ beans!
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Apr 27, 2015 03:02
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Paper With Lines posted:I tried to smoke some pork butt on this guy's BGE that I was dog sitting for. I have successfully smoked ribs on this but I walked away for 20 minutes and it was up to like 500 degrees. Did you forget to put the black top back on after you opened it? I think if I leave that off my bge will get right around 450-500.
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Apr 27, 2015 04:16
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No, I did. I think I had the vents too open and was too impatient (slash didn't realize it would get so hot so fast) to wait around and see if the temp was stable. I was eventually able to get it down to like 300 but it seems like once that thing is hot, it is hot and that's all there is too it.
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Apr 27, 2015 15:26
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Paper With Lines posted:No, I did. I think I had the vents too open and was too impatient (slash didn't realize it would get so hot so fast) to wait around and see if the temp was stable. I was eventually able to get it down to like 300 but it seems like once that thing is hot, it is hot and that's all there is too it. If you choose the vents way down and open the lid for a little bit the temp will plummet.
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Apr 27, 2015 15:37
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The key to bge is start early, get temp where you want it. Then throw meat on. Raising temp is easy, backing it down takes much more.
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Apr 27, 2015 16:28
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I spent all morning managing a burn pile full of pig guts. Not my choice or idea of a good time. However, there is now a lot of meat in the freezer at work that needs SMOKIN
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Apr 27, 2015 16:40
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Canuckistan posted:My WSM 22.5 uses too much fuel for small smokes, just because the ring is so big. Anyone use the snake method for a 6 hour burn? I find the lump goes further without babysitting for me then briquette if you set your vents right, the briquettes like to smother themselves in their own ash. I use this poo poo: http://smile.amazon.com/gp/product/B009P166SU/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
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Apr 27, 2015 17:15
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I used the worm method for ribs this weekend. Overall it worked fine. Since the fire was small at all times I didn't need to put anything in my water pan and just controlled the temp using the vents which I kept at 0%, 20%, 20% open. The temp started to dip at the end so I just threw 2 handfuls of briquettes on for the final hour. These were the biggest ribs I've ever smoked. It's on a 22.5 for scale. 
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Apr 27, 2015 17:29
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Jo3sh posted:So just I am understanding this correctly, is this something like what you do? Late update - these beans were loving fantastic. 2.5 pound can of pinto beans, drained and rinsed. Big onion, diced. Some cloves of garlic, chopped. Red bell pepper, diced. One large jalapeno, diced - could go more here, but had guests who prefer mild food. Could also use other chiles, cock sauce or whatever - or leave 'em out if you like not-hot. Spoonful of tomato paste. Pint mild beer. Half pint water. Some brown sugar. Some ground cumin. All of the above in a foil tray. I found a rack that fit nicely on top of said tray and put the butt on top of that. Beans were on for about 5 or six hours - checked them for moisture and gave them a stir at about 4 hours. Jo3sh fucked around with this message at 18:27 on Apr 27, 2015 |
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Apr 27, 2015 18:06
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That sounds gooood. When I do my beans I put in some pulled pork if I have it, bacon if not.
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Apr 27, 2015 19:21
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I had the happy notion of smoking this pork belly before I made carnitas today 3 hours at 80c, 4 rounds of hickory smoke  Cooked in the usual way, 3 hours in a 160 oven, turning every 45 minutes  This was really tasty, though the smoke and fat from belly rather than shoulder toned the spices down to an almost imperceptible background note.
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Apr 27, 2015 19:33
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Well I posted last page about wanting to attempt a smoke on my knockoff weber kettle. I ended up going through with it and even got a few pics: https://imgur.com/MxQnINa,Br1rAgF,XlAswgK They've got about an hour left.. I'm pretty excited to see how they turn out. Edit: I can't seem to make them smaller from my phone so have the album instead davey4283 fucked around with this message at 13:34 on Apr 28, 2015 |
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Apr 28, 2015 13:12
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Dear God please make those smaller
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Apr 28, 2015 13:26
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davey4283 posted:
next time try using [timg] tags instead.
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Apr 28, 2015 15:22
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Are those ribs?
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Apr 28, 2015 17:24
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Yea, baby backs. They turned out pretty good too. Especially for not having used that method before. I ran to 3 different stores today trying to find an oven thermometer to no avail. In the end I winged it and it worked out.
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Apr 28, 2015 17:37
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Picked up some pork spare ribs at the store this morning. Dinner tomorrow gonna be goooood
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Apr 28, 2015 18:42
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davey4283 posted:I ran to 3 different stores today trying to find an oven thermometer to no avail.
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Apr 29, 2015 05:14
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feelz good man posted:Well yeah, judging by the ash all over, didn't most places in Calbuco close down? Good luck finding anything at all Honestly when you live in Arabia you learn to accept it.
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Apr 29, 2015 06:24
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davey4283 posted:Honestly when you live in Arabia you learn to accept it. You're just happy it isn't in your eyes
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Apr 29, 2015 15:39
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