|
Jose posted: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 Well if it's chunks like these they work well in the WSM, burn for longer without having to replenish, etc. For sure you need to find out what wood it is though, it's a soft wood like pine or something and you use it in food you will probably die from sap/tar. It is most likely not being delivered to your parents wood burning stove though. Just post what kind of wood it is later and we'll let you know if you can use it or not.
|
#
?
Jun 7, 2015 22:12
|
|
|
|
| # ? Jun 9, 2024 08:28 |
|
|
There are two things id consider when evaling wood in my WSM: safety and flavor. Given that, I prefer pecan and applewood chunks fist size or smaller over any other wood types or sizes. Assuming the free wood is safe, it may still be worthless if the flavor isn't something you care for.
|
|
#
?
Jun 8, 2015 03:27
|
|
|
Jose posted: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 Don't know about sycamore (not a species we have here) but poplar will be useless. It's not toxic but it's too soft and has no taste.
|
|
#
?
Jun 8, 2015 20:41
|
|
|
Hey, are there any Aussie smoker types here? I'm wondering what local trees are unsuitable for smoking. I've got bags of fruitwood from an orchard down near Canberra, but I'm wondering whether there are some more accessible local options when that runs out. Anyone know what those big bags of just "firewood" at Bunnings are, by any chance?
|
|
#
?
Jun 8, 2015 22:47
|
|
|
Jose posted: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 If it is used for heating the house it is likely hardwood, but could be mixed variety depending on what is local to your area.
|
|
#
?
Jun 9, 2015 03:10
|
|
|
Alright smokers. After several successful pork shoulders I've decided that this weekend I'm going to step up to brisket for the first time. I've done some research already but I wanted to gather some information here as well. I'll be using an 18.5" WSM so right off the bat I know I may run into some challenges with size. Some research has told me I can prop up the middle of the brisket so it'll eventually fit as it shrinks a little due to cooking. Any other suggestions (eg ways to cut the brisket to fit) would be appreciated. Secondly, I'm probably going to start the night before with a snake method just to try to keep me through the night, do you think this is a realistic plan? Third, I'm offering to feed anywhere between 15-25 people with this smoke. How big a brisket should I look for? If I'm using both racks should how should I adjust my time, if at all? I'm planning on starting it early and wrapping it to rest for quite a bit. I appreciate any info. Thanks in advance!
|
|
#
?
Jun 9, 2015 17:28
|
|
|
Jose posted: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 I know this is a little late but I used pine on a whim once and it tasted like a god drat burned down house.
|
|
#
?
Jun 9, 2015 17:31
|
|
|
lifts cats over head posted:Alright smokers. After several successful pork shoulders I've decided that this weekend I'm going to step up to brisket for the first time. I've done some research already but I wanted to gather some information here as well. I'll be using an 18.5" WSM so right off the bat I know I may run into some challenges with size. Some research has told me I can prop up the middle of the brisket so it'll eventually fit as it shrinks a little due to cooking. Any other suggestions (eg ways to cut the brisket to fit) would be appreciated. When I do full (packer) brisket on my 18.5 I trim a little off the flat to make it fit the upper grate. It's never more than an inch or two. I also use the minion method with my charcoal and have never had an issue with it lasting the night at stable temps. For that many people I hope you're doing more than just one brisket. If you end up doing two keep in mind the lower rack is more narrow and you'll have to trim more for that one. Shouldn't affect the cook time dramatically as long as the temp remains stable. That added mass will, however, affect the rate that the temp changes. Expect more time to let it heat up and equilibrate if you make changes.
|
|
#
?
Jun 9, 2015 18:39
|
|
|
Anyone have/like a Smoke Hollow 30' electric? Thoughts?
|
|
#
?
Jun 9, 2015 23:15
|
|
|
 Dark brown sugar cured flats of pork shoulder smoked over apple wood for buckboard bacon 
|
|
#
?
Jun 10, 2015 05:04
|
|
|
Paper With Lines posted:I know this is a little late but I used pine on a whim once and it tasted like a god drat burned down house. You're not supposed to use any type of conifer for any type of cooking, at best it tastes bad and some think it might be poisonous. Re: wood-chat, I've never found any need to use anything but apple or cherry the two or a mixture of 95 % of the time, with the exceptions being pecan for fish and red oak for tri-tip, (the red oak would probably be real good on any beef come to think of it.)
|
|
#
?
Jun 10, 2015 05:50
|
|
|
coronaball posted:Re: wood-chat, I've never found any need to use anything but apple or cherry the two or a mixture of 95 % of the time, with the exceptions being pecan for fish and red oak for tri-tip, (the red oak would probably be real good on any beef come to think of it.)
|
|
#
?
Jun 10, 2015 06:02
|
|
|
toplitzin posted:Anyone have/like a Smoke Hollow 30' electric? I got one for christmas for my first smoker. It worked pretty well and I was happy enough with it, though I am still a total novice. I have now upgraded to a better digital through Craigslist, and unless I was getting a screaming deal on the smoke hollow I wouldn't bother with it. If you want to go with an electric, you might as well get one with a digital heat display/timer, since those are the real benefits of the method. if you want to get the best possible smoke, don't go with electric.
|
|
#
?
Jun 10, 2015 20:58
|
|
|
KettleWL posted:I got one for christmas for my first smoker. It worked pretty well and I was happy enough with it, though I am still a total novice. I have now upgraded to a better digital through Craigslist, and unless I was getting a screaming deal on the smoke hollow I wouldn't bother with it. If you want to go with an electric, you might as well get one with a digital heat display/timer, since those are the real benefits of the method. if you want to get the best possible smoke, don't go with electric. A buddy is selling his for $150, menards has it for $169. so  Thanks!
|
|
#
?
Jun 11, 2015 03:23
|
|
|
feelz good man posted:I am from the Pacific Northwest, so fish for me calls for alder or vine maple  I use these way more than orchard trimmings.
|
|
#
?
Jun 11, 2015 05:06
|
|
|
feelz good man posted:I am from the Pacific Northwest, so fish for me calls for alder or vine maple I was gonna say I don't have any easy access to alder, but then I found a bag on amazon for 7 bucks so that is now en route. My in laws grow pomegranates, so I'm gonna experiment with that on something cheap like a chicken in the coming weeks.
|
|
#
?
Jun 11, 2015 08:35
|
|
|
I bought an offset smoker/grill and have been grilling a lot but I have a day off coming up and would love to spend the whole day smoking. What's a good entry-level meat? From smoking with my dad, pork shoulder seems like a perennial favorite; brisket seems like a high challenge level. Anything else I should try?
|
|
#
?
Jun 11, 2015 16:43
|
|
|
Brawnfire posted:I bought an offset smoker/grill and have been grilling a lot but I have a day off coming up and would love to spend the whole day smoking. What's a good entry-level meat? Ribs! Easy to do, don't have to wait as long. Fairly cheap.
|
|
#
?
Jun 11, 2015 17:03
|
|
|
Brawnfire posted:I bought an offset smoker/grill and have been grilling a lot but I have a day off coming up and would love to spend the whole day smoking. What's a good entry-level meat? Chicken is great smoked.
|
|
#
?
Jun 11, 2015 20:32
|
|
|
I haven't done chicken in a while. I should fix that. Also, a reminder that you don't need to go low for chicken. Get her to 350 or so.
|
|
#
?
Jun 11, 2015 20:51
|
|
|
Brawnfire posted:I bought an offset smoker/grill and have been grilling a lot but I have a day off coming up and would love to spend the whole day smoking. What's a good entry-level meat? Ribs is probably the easiest truly barbecued meat, if you just try doing something in the smoker that you can't gently caress up because it doesn't actually require a long cook grab any good roasting meat.
|
|
#
?
Jun 11, 2015 21:45
|
|
|
Canuckistan posted:I haven't done chicken in a while. I should fix that. Also, a reminder that you don't need to go low for chicken. Get her to 350 or so. I've personally have had great success doing chicken thighs at 225, but I don't eat the skin, so I don't care that doing it that way turns to to rubber. My wife isn't a big fan of doing it that way so I usually just do it around 350-400.
|
|
#
?
Jun 11, 2015 21:48
|
|
|
This chicken recipe is a pain in the rear end and creates a lot of dishes, but it's the best I've found for smoking. If you use this, leave the salt out of the rub since it gets enough salt from the brine. http://virtualweberbullet.com/chicken3.html
|
|
#
?
Jun 11, 2015 22:13
|
|
|
I tried that method the first time I made chicken. When I tried to crisp the chicken using their method it instantly blew past crisp and went directly to charred. Next time I'll make sure to spread the remaining coals around and avoid hotspots.
|
|
#
?
Jun 12, 2015 13:19
|
|
|
Does anybody have some good suggestions for when the meat comes off but you still have enough fuel for a few more hours? I'm thinking any good veggies/side dishes to throw on to take advantage of extra smoke?
|
|
#
?
Jun 12, 2015 13:37
|
|
|
MOINKS! http://noexcusesbbq.com/recipes/moink-balls
|
|
#
?
Jun 12, 2015 13:39
|
|
|
Atomic buffalo turds!
|
|
#
?
Jun 12, 2015 13:53
|
|
|
These things are so simple and I've yet to meet someone who didn't like them. Using thinner cut bacon is essential.
|
|
#
?
Jun 12, 2015 19:46
|
|
|
I think ribs may be it! Thanks, everyone! Gonna try them on Sunday
|
|
#
?
Jun 12, 2015 20:18
|
|
|
Brawnfire posted:I think ribs may be it! Thanks, everyone! Gonna try them on Sunday Waste no time! Throw a can of baked/grilling beans under dem ribs.
|
|
#
?
Jun 12, 2015 22:14
|
|
|
My dad just retired and I was thinking of getting him a gift. I know he's expressed how much he likes smoked meat when we've gone to barbecue places but I really don't know where to start. I was thinking of getting him a smoker to use to experiment a bit. Are there any suggestions for good "starter smokers" that aren't super complex so he won't feel overwhelmed?
|
|
#
?
Jun 13, 2015 22:11
|
|
|
Weber smokey mountain. Check craigslist.
|
|
#
?
Jun 13, 2015 23:19
|
|
|
sellouts posted:Weber smokey mountain. Check craigslist. This. WSMs are great. If the idea of charcoal alarms him, an electric one. I recommend a Smokin-it brand smoker if you are in the states. It is real nifty and the guy who makes them is great so if you have any issues he'll help ya out. If you are filthy rich, a BGE is pretty much foolproof as I understand it. Size:L or up only, though.
|
|
#
?
Jun 14, 2015 02:37
|
|
|
Crazyeyes posted:
If you're serious about smoking what you do is get both a large and a tabletop BGE/Kamado. Set up the tabletop cooker as the smoke source and pipe it into the large cooker where the meat is. Be aware though that if you do this you will have crossed the line and will no longer be in the land of
|
|
#
?
Jun 14, 2015 06:16
|
|
|
Hexigrammus posted:If you're serious about smoking what you do is get both a large and a tabletop BGE/Kamado. Set up the tabletop cooker as the smoke source and pipe it into the large cooker where the meat is. Yeah most sane people don't use cold smokers to make bbq.
|
|
#
?
Jun 14, 2015 06:56
|
|
|
Brawnfire posted:I bought an offset smoker/grill and have been grilling a lot but I have a day off coming up and would love to spend the whole day smoking. What's a good entry-level meat? Here are some oxtails I smoked for some upcoming gumbo: 
|
|
#
?
Jun 14, 2015 07:23
|
|
|
Hexigrammus posted:If you're serious about smoking what you do is get both a large and a tabletop BGE/Kamado. Set up the tabletop cooker as the smoke source and pipe it into the large cooker where the meat is. Yeah I think they serious ones get an XL for the protein and the L for the other protein / sides. Some also get the smaller one for like individual steaks. I'm not entirely sure of the value of spending the money on the small to only be a smoke source. There are plenty of other sources. I do want a second bge though.
|
|
#
?
Jun 14, 2015 08:52
|
|
|
sellouts posted:I do want a second bge though. I've yet to meet a BGE owner that doesn't want a second one, myself included.
|
|
#
?
Jun 14, 2015 13:36
|
|
|
What do you guys think of this: http://www.amazon.com/Masterbuilt-20077615-Digital-Electric-Smoker/dp/B00VSFCR1G/ref=cm_cr_pr_product_top?ie=UTF8 Thinking of buying it as a present for my dad.
|
|
#
?
Jun 14, 2015 18:57
|
|
|
|
| # ? Jun 9, 2024 08:28 |
|
|
The window is useless -- otherwise it's supposed to be great until the digital bits break and it stops working. Not saying it'll definitely happen anytime soon.
|
|
#
?
Jun 14, 2015 19:32
|
|