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by.a.teammate posted:That's good to hear it looks a solid build, It's such a big saving its hard not to go for it, it seems the only thing you can't get is a snuffer but I assume you can just close the top vent and get the same effect? If no one has anything bad to say about the build quality, etc i think i'll go for this. By 'snuffer' I assume you mean the rain cap for the BGE. I never use it- in fact I use an aftermarket chimney on top of the grill. http://www.nakedwhiz.com/productreviews/eggware/eggwarecap.htm
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Aug 21, 2015 17:13
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| # ? May 18, 2024 18:43 |
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Gonna smoke a butt this weekend. Is hickory the preferred wood? Right now I have hickory, mesquite, apple, pear and red oak.
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Aug 21, 2015 17:17
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I like cherry, apple, and pecan as well as hickory. The nice thing about smoking is that all the woods are good, and it's always delicious. There really is no "correct" wood to use, just use what you like the best in the end product. That said, sometimes mesquite and hickory are too strong for pork ribs, but shoulders are so big that it's really not going to become that much of an issue.
McSpankWich fucked around with this message at 17:23 on Aug 21, 2015 |
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Aug 21, 2015 17:20
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Right, I think I have pecan as well. Maybe I'll go with a mix.
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Aug 21, 2015 17:30
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I personally prefer fruit woods for pork. I'm one of those guys who thinks hickory/mesquitte are too strong for most things.
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Aug 21, 2015 17:46
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Crazyeyes posted:I personally prefer fruit woods for pork. I'm one of those guys who thinks hickory/mesquitte are too strong for most things. I disagree that hickory is too strong, but I'm also told that the terroir (climate, soil) in which a wood is grown can affect the smoke flavor as much or more than the actual variety of wood. So, beyond accounting for personal differences in taste, YMMV.
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Aug 21, 2015 19:32
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Crazyeyes posted:I personally prefer fruit woods for pork. I'm one of those guys who thinks hickory/mesquitte are too strong for most things. i agree too, apple and cherry are my go to's
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Aug 21, 2015 20:14
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I've never found any use for mesquite, really. If I do beef, I do red oak and cherry. Pork, I do apple and cherry. Poultry, I use pecan or apple. I think the wood in my mesquite bag is starting to rot. I'm fixing to do a bunch of Chinook Salmon this weekend. Will post pics.
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Aug 21, 2015 22:01
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Just realized I am out of apple chunks... I have a bag of chips but am wary that they will go the distance on a ~14 hour smoke of a butt. I guess I could run out to Home Depot and get a bag of chunks but Id rather not. Yall think chips will be enough?
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Aug 21, 2015 22:52
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You just have to toss them in a few times
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Aug 21, 2015 23:37
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And keep in mind that you only really get smoke flavor the first two hours or so. Add early, and if you glaze towards the end, toss a few more on the fire at that point because the glaze will absorb some smoke too.
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Aug 22, 2015 00:27
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It's an electric smoker so adding new chips is not easily, nor physically painless. I'm sure it will be fine, though. The smoke is secondary to the rub.
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Aug 22, 2015 02:55
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Thine beef is complete.  and it was cooked absolutely spot on. Bends completely but doesn't break. Brisket perfection. 
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Aug 22, 2015 04:07
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Crazyeyes posted:Never had those peppers before so I'll defer to your expertise on that. Do you smoke it with the skin on? How well does that work? Having grown up in the USA I'm used to smoking skinless pork shoulders, but here in Oz the butchers always leave the skin on. I've been trimming it off when I smoke, but that's a pain in the rear end.
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Aug 22, 2015 07:24
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Digital_Jesus posted:Thine beef is complete. Very nice, good job.
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Aug 22, 2015 09:51
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All hail the brisket overlords
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Aug 22, 2015 10:13
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Trig Discipline posted:Do you smoke it with the skin on? How well does that work? Having grown up in the USA I'm used to smoking skinless pork shoulders, but here in Oz the butchers always leave the skin on. I've been trimming it off when I smoke, but that's a pain in the rear end. I'm actually in the states and got it skin on. I smoked with it on. You can cut it off after and make some cracklin with it.... I think. Either way once it is cooked it will peel right off the meat so won't be an issue. Might just slow the cooking a little but will contain a lot of the moisture.
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Aug 22, 2015 13:17
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I've cut it off and left it on. I was always upset with how much less rub you get onto the butt when you leave the skin on, because it just sits up there and doesn't penetrate the skin. I started scouring it so there were openings for the rub to drip through, but you're still left with about 1/4-1/3 of your butt with no bark, and that's a prized commodity as it is!
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Aug 22, 2015 13:36
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Crazyeyes posted:Either way once it is cooked it will peel right off the meat so won't be an issue. Yeah, that's what I was thinking I might try at some point. My main worry is: McSpankWich posted:I was always upset with how much less rub you get onto the butt when you leave the skin on, because it just sits up there and doesn't penetrate the skin. I guess there's nothing for it but to give it a shot and see if I like the results.
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Aug 22, 2015 22:24
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Digital_Jesus posted:Thine beef is complete. That is awesome. What temp did you pull it at??
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Aug 22, 2015 22:47
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Results are in. Delicious. For the skin: Peel it off after cooking. Lay on cookie sheet and bake at 350 for about 20 minutes. It'll get nice and crispy and the extra fat will melt off and fry what's left. My dad can't stop eating it.
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Aug 22, 2015 23:20
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THE MACHO MAN posted:That is awesome. What temp did you pull it at?? Both briskets were between 197-199 in various spots. 21 day cryovac wet aged @ 38 degrees, beef bouillon injection, dried & rubbed open air in the fridge night before cooking. E: Sounds like a lot of effort but brisket is the one thing I routinely do poorly @ comp with so I think I finally got it right.
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Aug 22, 2015 23:46
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Beeb is carrying a front page story on BBQ, unfortunately.... http://www.bbc.co.uk/news/magazine-33994947
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Aug 24, 2015 13:32
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If I'm gonna try my hand at smoking ribs for the first time, what do you recommend I go with? St. Louis, or back ribs?
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Aug 26, 2015 17:45
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Flash Gordon Ramsay posted:If I'm gonna try my hand at smoking ribs for the first time, what do you recommend I go with? St. Louis, or back ribs?
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Aug 26, 2015 18:31
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I prefer the taste of baby backs personally. I apply mustard, rub and then spray the ribs with a 50/50 mixture of apple juice and cider vinegar, every 30 minutes after the first hour.
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Aug 26, 2015 20:12
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I find back ribs easier. There's less trimming to be done too although I'm not sure if that's a regional thing. The side ribs here are not trimmed well at all.
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Aug 26, 2015 20:48
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That's funny, I find the opposite. I find St. Louis to be much more forgiving than baby backs. There's a much smaller window for that perfect doneness in baby backs in my experience, the first few times I always over or under cooked them. Even after doing St. Louis really well a few times. Also you can cut up the trimmings and dump them in your beans that you're also smoking at the same time as your ribs. Or make "pulled pork" out of them, or carnitas. That bonus meat is super great.
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Aug 26, 2015 20:52
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Okay next question: Should I get a rack to hold them or roll and skewer them like that one dude?
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Aug 26, 2015 21:43
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Flash Gordon Ramsay posted:Okay next question: Should I get a rack to hold them or roll and skewer them like that one dude? I did the rib pinwheel this weekend to fit 6 full St. Louis racks into my 30" Masterbuilt. They turned out great, I was skeptical but I'd totally do that again to fit tons of ribs in there.
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Aug 26, 2015 22:35
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Tivac posted:I did the rib pinwheel this weekend to fit 6 full St. Louis racks into my 30" Masterbuilt. They turned out great, I was skeptical but I'd totally do that again to fit tons of ribs in there. Does the pinwheel stay loose enough so that it's still getting smoke all over?
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Aug 27, 2015 00:07
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Flash Gordon Ramsay posted:Does the pinwheel stay loose enough so that it's still getting smoke all over? Yeah, wish I had pictures. I made sure when wheeling them up to keep them from touching, and they stayed on the skewers pretty well. I used some bamboo ones I had lying around. Instructions said flip them over halfway through, so I did that as well.
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Aug 27, 2015 00:34
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Flash Gordon Ramsay posted:Okay next question: Should I get a rack to hold them or roll and skewer them like that one dude? Honestly, while I find the idea of rolling them up intriguing, I'd miss the ability to texas crutch them. At least I'd assume that would be a problem.
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Aug 27, 2015 00:39
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Duzzy Funlop posted:Honestly, while I find the idea of rolling them up intriguing, I'd miss the ability to texas crutch them. At least I'd assume that would be a problem.
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Aug 27, 2015 01:47
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Speaking of using a crutch, I've foiled my pork butt but I was wondering if I should just put it in the over at this point. Never had one take this long! At 175 internal and I started at 6:15am. It is 6:10pm (1810 for you that like that), I have people expecting food in an hour and I'm hoping time in the over would fix this? Or is the fact that I've already foiled it going to be about all I can do to speed this along? Temp was 210-235 and mostly near that 235 end. I've upped it to 300 now. Should I go higher on the smoker or what? Save me from myself goons!
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Aug 27, 2015 02:13
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El Jebus posted:Speaking of using a crutch, I've foiled my pork butt but I was wondering if I should just put it in the over at this point. Never had one take this long! At 175 internal and I started at 6:15am. It is 6:10pm (1810 for you that like that), I have people expecting food in an hour and I'm hoping time in the over would fix this? Or is the fact that I've already foiled it going to be about all I can do to speed this along?
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Aug 27, 2015 02:21
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Foiled and up to 300 in the kettle, the pork finished at 202 at about 7:20. I have two digits thermometers but I think it is new battery time. It was delicious. Abyss from Deschutes Brewery 2007-2014 was also delicious. I should have taken pictures. It wasn't that thick but I guess it was just a particularly whatever piece that required more time than usual.
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Aug 27, 2015 06:44
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Remove the membrane on the ribs, yes?
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Aug 27, 2015 20:55
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absolutely. paper towel works well to grab it
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Aug 27, 2015 20:58
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BraveUlysses posted:absolutely. paper towel works well to grab it Yeah, butter knife to get under it then a paper towel to pull it off. Works great.
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Aug 27, 2015 21:33
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