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McSpankWich posted:Guys I made that wolfe pit beef again yesterday, it continues to impress me every time. it has for sure replaced pulled pork in my spot for shredded meat sandwich fodder. I need to make this again, it really does rival pulled pork for a good sandwich.
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May 25, 2015 03:15
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Cimber posted:took it off at 5:30, let it rest until 6. Final temp was 195. Pulled it and ate it. I didn't hear anything from my guests except the sound of them chewing. Mission success. Half of it is now gone. Had close to 1 inch smoke rings. Will post pictures later. Congrats on your first successful smoke.  
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May 25, 2015 10:35
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Question for all you WSM owners out there. I've been on the fence between the 18.5 and 22.5 models for a while now and was hoping to get some guidance from those of you who have cooked on them. My main concern is that I plan on cooking packer briskets and slabs of spare ribs and it seems like people have issues fitting these into the 18.5 without some kind of finagling. Whats the low down? Can I get by with the smaller smoker or should I just go straight for the 22.5.
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May 25, 2015 14:09
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If you're cooking just for a few people more often than not, go with the 18.5. It's easier on fuel and takes up less space. If those are not concerns of yours, or if you cook big cooks often, then go with the larger one. The 22.5 is great for the one or two times a year when I do a big smoke for 20-30 people. The rest of the time I wish I had a smaller one so I didn't need to run through a bag of charcoal for a single pork shoulder. I'd also smoke more as I wouldn't feel like I was wasting potential by doing one or two racks of ribs instead of filling it up to the tits with meat. This mindset makes me do big smokes a few times a year and freezing BBQ for later. BBQ freezes very well, but small frequent smokes would be better for developing skills and testing new recipes.
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May 25, 2015 14:24
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Tivac posted:I've been making http://seriouseats.com/recipes/2014/06/quick-barbecue-beans-recipe.html with success for a bit. I use just navy beans though, that get more tender than the larger brands the recipe calls for. I ended up going with Alton Brown's baked beans; but with one can of cannellini beans, one can of pinto, and two cans of great northern, instead of a pound of dry great northern beans. I also used chicken broth instead of vegetable broth, because that's what I had, and one of my friends is allergic to one of the main ingredients of vegetable broth. I reduced the amount of liquid by a cup to try to avoid having to cook them for 6-8 hours, but I probably could have taken another cup out, as it still took about 4 hours to not be bean soup. I smoked them under two packs of hebrew nationals for about an hour and a half, then cut up and mixed in the dogs and tossed them into the oven for another hour and a half. From there they went into a buffet tray(chafing dish? Whatever they're called) for the remainder of the evening, where the sauce finally thickened. They were pretty delicious, and were almost completely eaten before the sauce had a chance to properly thicken. I will definitely be making these again! I didn't take any pictures, because I was drunk for almost the entire process...
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May 25, 2015 18:58
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AK-47 posted:Question for all you WSM owners out there. I've been on the fence between the 18.5 and 22.5 models for a while now and was hoping to get some guidance from those of you who have cooked on them. My main concern is that I plan on cooking packer briskets and slabs of spare ribs and it seems like people have issues fitting these into the 18.5 without some kind of finagling. Whats the low down? Can I get by with the smaller smoker or should I just go straight for the 22.5. I have an 18.5 and use it exclusively for family sized bbq settings (10 people maximum). At times I feel like the 22 would be better as the 18.5 is a bit narrow for brisket or a full rack of ribs but this thread has plenty of ways to circumvent those issues that I have had good results from so it's not a big deal. If I was cooking for larger groups I would say the 22 is worth it but otherwise I think you'll just be needlessly wasting charcoal. I love my 18.5 and it is perfect for my needs, but your needs may be different.
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May 25, 2015 20:34
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Just get the 22.5 and if you want to conserve charcoal, get a smaller charcoal ring or use a coffee can in the middle of the 22.5 charcoal ring. Even when I would plan on smoking just a pork shoulder or a couple racks of ribs, my friends and neighbors would always show up with something to put in the smoker too, from vegetables to make salsa, a container of beans, or bologna, or hot dogs, or a pizza or whatever. It's better to have a little too much space than to run out.
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May 25, 2015 20:47
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Speaking of size constraints, I smoke on an 18.5 WSM and obviously that means no whole hog. But, since I love whole hog, I decided to try a "whole hog hack" - smoking pork shoulder, belly, ham and ribs. Obviously if it's not all in the same skin it's not quite the same, but I'd say it was pretty good, and noticeably different than eating a shoulder on it's own. Also made some pickles and mustard sauce. 
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May 26, 2015 02:33
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Beautifully plated
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May 26, 2015 03:00
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Woof! Woof! posted:Speaking of size constraints, I smoke on an 18.5 WSM and obviously that means no whole hog. What was the pickle recipe? They look tasty.
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May 26, 2015 03:03
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Ants moved into the handle on my Weber smokey mountain, I took the handle apart and there were eggs and ants everywhere 
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May 26, 2015 05:45
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I did my first set of ribs this weekend. They came out a little dry, but still really good. All I did was basically rub the badboys down, throw them in the smoker for 3.5 hours at 225 with some hickory smoke. I'm sure there is something I did wrong. They were not like sawdust and still had some juice, but were not 'fall off the bone'. E: I did salmon last night that came out awesome. Brined for 3.5 hours in Brown Sugar/Salt Water and then drizzled on some rosemary infused honey and smoked at 2.5 hours until it reached internal temp of 140 - sat in foil for 30 minutes until it hit 145. Delicious.
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May 26, 2015 14:47
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Proper ribs should not fall off the bone. When you bite you should be able to pull the meat off the bone, but it should take a little effort. I don't think 3 hours at 225 is enough unless they were really small baby backs. How did your determine they were done? Also, did you remove the membrane? Call me a heretic but I foil my ribs. I generally do 3 hours unfoiled, 1-2 hours foiled, and 1 hour unfoiled and sauced to build up a nice glaze. When I foil them I put in a few tablespoons of apple juice and some honey on the ribs to bring out the sweetness.
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May 26, 2015 15:08
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I just followed a recipe I saw on one of the meat smoking forums.... so it wasn't too scientific. E: It was only one rack of ribs cut in half to fit the smoker. There wasn't a ton of meat in there. Regnevelc fucked around with this message at 15:43 on May 26, 2015 |
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May 26, 2015 15:41
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Regnevelc posted:I just followed a recipe I saw on one of the meat smoking forums.... so it wasn't too scientific. The best way to tell if ribs are done is by handling them, it takes a while to really get a feel for it, but generally speaking on a whole rack of ribs, if you pick them up with a pair of tongs, they should bend and you should see cracks form on the surface of the ribs. Half racks you can figure the same thing out for, they just will a slightly different bend test benchmark because they don't have the same weight to bend the rib. You can foil ribs, but you don't need to if you're patient—321recipes and stuff are fine, but IMO the better, simpler recipe is to put them in a 225 smoker till they're done.
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May 26, 2015 16:03
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Just make sure you pull the membrane off the back of the ribs. Thankfully most people like fall off the bone ribs so if you overlook it'll be your little secret.
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May 26, 2015 17:05
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BBQ With Franklin. Episode 1 - Brisket http://video.pbs.org/video/2365494916/
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May 26, 2015 18:20
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sellouts posted:Just make sure you pull the membrane off the back of the ribs. Thankfully most people like fall off the bone ribs so if you overlook it'll be your little secret. My friends and neighbors are like that. If they aren't falling off the bone they don't want them. Meanwhile, I'm eating the rack I cooked perfectly for me while they all make comments about how tough and chewy my ribs look.
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May 27, 2015 02:33
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sellouts posted:Just make sure you pull the membrane off the back of the ribs. Thankfully most people like fall off the bone ribs so if you overlook it'll be your little secret. I've tried it both with and without the membrane and haven't noticed any difference in the flavor or texture of the meat.
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May 27, 2015 08:10
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Thanks everyone, my next ribs will be better. Although, I ate the poo poo out of the rack anyway.
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May 27, 2015 13:05
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vulturesrow posted:I've tried it both with and without the membrane and haven't noticed any difference in the flavor or texture of the meat. IDK but every time I've eaten baby backs with the membrane on them it's pretty annoying. It's like a thin piece of paper is stuck to the bottom.
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May 27, 2015 16:42
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Yeah idk how you're not noticing the texture of membrane it is pretty evident.
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May 27, 2015 16:50
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Anyone have any good tips for removing the membrane? It seems like it is always a pain to get it to come off in less than 1000 pieces.
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May 27, 2015 16:54
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Trastion posted:Anyone have any good tips for removing the membrane? It seems like it is always a pain to get it to come off in less than 1000 pieces. It really depends on the quality of the meat you're getting to begin with. Sloppy butchery will lacerate the membrane and then it's a pain in the rear end. I usually just see if there's a little flab on the side I can pinch in the middle of the width of the rack and then cautiously pull it off. If there isn't, dig in with a dull knife's point to get between the first bone and the membrane and then repeat. Lots of YouTube tutorials for this recommend getting a paper towel to get a better grip on the membrane, but I usually just have a kitchen towel on the side to dry off my fingers after every rack I de-membrane.
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May 27, 2015 17:01
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While I'm at it, I don't think I've ever contributed any pictures to this thread, and since I recently stumbled across both my old imgur account, as well as my folder with a ton of mostly unsorted pictures of all the smoking/grilling I did in the last couple of years since I got a smoker. Here's my prized (cheap) possession, "Ashley Ironside", a regular Char Broil Silver Smoker that I pimped out with some nifty upgrades and a whole lot of unnecessary, white trash ones. http://imgur.com/a/BZIsF Here are a shitton of mostly unsorted pictures ranging from the time where I didn't know what the gently caress I was doing to the point where I had wrapped my head around how to run a smoker that loses a ton of heat basically everywhere. Unfortunately, I don't have any pictures of the briskets, butts, bacon or Haxn (whatever that is in english) that I have in a separate folder back home. I'm really starting to miss smoking things and I've only been in the US for a little over 5 months now. http://imgur.com/a/pS1Q1
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May 27, 2015 17:47
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Duzzy Funlop posted:While I'm at it, I don't think I've ever contributed any pictures to this thread, and since I recently stumbled across both my old imgur account, as well as my folder with a ton of mostly unsorted pictures of all the smoking/grilling I did in the last couple of years since I got a smoker. drat son. You doing God's work right here.
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May 27, 2015 18:08
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BraveUlysses posted:IDK but every time I've eaten baby backs with the membrane on them it's pretty annoying. It's like a thin piece of paper is stuck to the bottom. sellouts posted:Yeah idk how you're not noticing the texture of membrane it is pretty evident. I probably didn't phrase that very well. It is obvious when you bite into a rib that doesn't the membrane removed. I kind of like that little snap personally. What I was getting at was that I haven't noticed any difference in the quality of the taste or texture of the meat on the bone. Some people like to argue that it doesnt allow the smoke or the rub or whatever to fully penetrate the meat. That said, I usually do remove it just because most people are used to eating the ribs sans membrane. But whether it is on or off is probably like the least important aspect of making good ribs.
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May 28, 2015 07:24
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Very nice collection of photos Duzzy. I really need to get some bricks like you have, for when I use my weber kettle.
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May 28, 2015 16:12
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While you're at it, if you're looking for a sparerib-holder, there's an Ikea plate organizer made of stainless steel called "Rationell Variera" (at least in Europe), for around 6 bucks that works wonders and costs about half as much as Weber models AND is of variable size, so you can adjust it depending on the size of your racks and placement on the grill. Should be available via Amazon in the US as well. 
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May 28, 2015 16:27
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Duzzy Funlop posted:While you're at it, if you're looking for a sparerib-holder, there's an Ikea plate organizer made of stainless steel called "Rationell Variera" (at least in Europe), for around 6 bucks that works wonders and costs about half as much as Weber models AND is of variable size, so you can adjust it depending on the size of your racks and placement on the grill. That is an awesome idea, I'll have to pick one of these up next time I'm there.
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May 28, 2015 18:11
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Canuckistan posted:BBQ With Franklin. Thanks for posting these! I don't have a brisket handy, but I'm going to try his method for pulled pork today. I tend to do a more KC-style pulled pork (but less sweet), so it's quite a departure from how I normally cook it.
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May 30, 2015 01:43
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Canuckistan posted:BBQ With Franklin. One of these days...when I've made it and money isn't an issue...I'll have Stump from Stump's Smokers build me a Smoker Trailer with upwards of 6 tires, a proper suspension and competitive shocks.
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May 30, 2015 06:46
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Note that stump will be dead by then.
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May 30, 2015 16:05
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Trig Discipline posted:Thanks for posting these! I don't have a brisket handy, but I'm going to try his method for pulled pork today. I tend to do a more KC-style pulled pork (but less sweet), so it's quite a departure from how I normally cook it. Trip report: tastes fantastic, very peppery and smoky. VERY different from my normal bbq, but I 'd have a hard time deciding which I like better. It came out a tiny bit dry, which I think is primarily because I didn't get a rump with enough fat on it and ran it a bit too hot.
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Jun 1, 2015 23:58
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Couple quick questions: I'm smoking a whole bunch of stuff tomorrow. Ribs, beans, shrooms, salmon. I know salmon's supposed to be at 140 when it's pulled out. Does that mean I shouldn't put the smoker higher than that? I've never done salmon before so I have no idea. My friend is bringing his smoker tomorrow too so I can easily just do the veg and fish in one at a lower temp, but I was just wondering. Also, will fish impart a taste on whatever else is in there?
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Jun 5, 2015 23:23
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THE MACHO MAN posted:Couple quick questions: Don't smoke the salmon with the other stuff or it'll all taste fishy. Also 140 is simply not high enough temp to do ribs at so don't even try. Use both smokers. The fish in one and everything else in the other.
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Jun 6, 2015 01:20
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Crazyeyes posted:Don't smoke the salmon with the other stuff or it'll all taste fishy. Also 140 is simply not high enough temp to do ribs at so don't even try. Use both smokers. The fish in one and everything else in the other. Cool, thanks
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Jun 6, 2015 18:55
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My parents have a wood burning fireplace in their house and have wood delivered a couple of times a year. I was wondering if it would be suitable to use in a smoker or whether sticking with wood chips is a better idea? I'm not certain of the wood but I think some is sycamore and poplar
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Jun 7, 2015 21:10
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Depends on what kind of smoker you have, you can run an offset box or trailer smoker entirely off wood logs, which is what most competition teams do. If you're using like a WSM or something you can't load it with straight up wood, you have to use charcoal with wood chunks or chips. That being said, depending on what type of wood they have delivered to them, you could just split it up into chunks and use it. It has to be a hardwood though, like hickory, oak, etc.
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Jun 7, 2015 21:36
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Its a WSM equivalent so no offset smoker. The wood comes in chunks rather than full logs so cutting it down any smaller turns it into kindling rather than wood to burn for a while. I couldn't say if its hard or soft wood though I can probably find out
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Jun 7, 2015 22:05
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