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I drive a BBW posted:I'm sure this has been asked before, but looked over the last few pages and didn't see anything. I have a 40" Masterbuilt Electric Smoker and love it. It is pretty much set it and forget it. (who can ever forget their smoker full of juicy meat though?) Yes, it does not get above 275ish but that is fine for most smoking. Also a brand new one will run you around $300 or maybe less if they are on sale. You can get the 30" even cheaper but I wouldn't as you will regret it when you want the extra room later. Don't worry about getting the door with the window, you can't ever see through it after the first smoke anyways.
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Dec 7, 2016 15:57
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| # ? May 31, 2024 04:38 |
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I know it's been discussed in here before but I wanted some clarification for this weekend. I'm doing a turkey in a WSM and want to catch drippings for gravy. Will the drippings burn if I put a foil pan to catch the drippings on the middle level? Should I fill the pan with some water to catch the drippings then cook it down later?
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Dec 7, 2016 17:34
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I drive a BBW posted:I'm sure this has been asked before, but looked over the last few pages and didn't see anything. Definitely look at the Masterbuilt Electric Smoker. I've had my 40" for about 3 years now, with zero issues after pretty regular use. It's set it and forget it if you also get an A-Maze-N pellet smoker. If you want to just use the default chips setup for the MES (like I do), you will want to do 2-3 doses of chips over the first 90 minutes of your smoke, but after that, it just does its thing and you collect great BBQ at the end. Don't bother with the one with the window, halfway through your first cook it will be so gunked up you can't see anything anyway. Edit: Beaten so hard by Trastion. Doom Rooster fucked around with this message at 18:19 on Dec 7, 2016 |
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Dec 7, 2016 18:17
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So what do the three I mentioned do that make them over twice the cost of the Masterbuilt?
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Dec 7, 2016 19:52
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People in swamp county or Iceland that don't have decent availability of good smoking wood, where do you get your fuel? I can get small quantities of mystery hardwood at the grocery store, but it's crap, and expensive. I'm in South Florida.
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Dec 7, 2016 19:58
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I drive a BBW posted:So what do the three I mentioned do that make them over twice the cost of the Masterbuilt? No idea. I got my dad one of the 30" Masterbuilts and its great. Keeps heat well. We've found that you have to add a lot of wood chips to get appreciable smoke out of it, but everything we've done has been great (except the turkey we left on a little too long)
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Dec 7, 2016 20:17
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MrYenko posted:People in swamp county or Iceland that don't have decent availability of good smoking wood, where do you get your fuel? I can get small quantities of mystery hardwood at the grocery store, but it's crap, and expensive. I'm in South Florida. I live in a swampy area of Texas but there is plenty of oak and mesquite. My butcher has a variety of lump coal and hardwood so I just get it there when I buy meats.
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Dec 7, 2016 20:26
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So after doing some looking, the higher temps mean you can actually use the GMG or Traeger to grill, not just slow smoke. This is probably better for me as my propane grill has finally rusted through and I had been thinking about getting another one. With a GMG or Traeger I could replace the propane grill plus do some slow cooking.
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Dec 7, 2016 20:38
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Get the right pellets for Traeger.
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Dec 7, 2016 23:46
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I drive a BBW posted:So what do the three I mentioned do that make them over twice the cost of the Masterbuilt? You're probably looking at the pellet cookers, which are fundamentally different than something like the Masterbuilt. Pellet cookers are also a type of electronic smoker, but instead of a heating element heating the inside of the cooking chamber, it burns wood pellets augmented by a computer controlled hopper that burns to heat up the inside. The result is that pellet smokers are burning wood for heat, giving you a potential for a smoke ring (not that important but aesthetically pleasing). The pellets in a Masterbuilt are burned at a much smaller quantity and only for giving meat that sweet, smoke flavor. I believe the pellet cookers can get to a much higher temperature, but honestly the Masterbuilt is probably fine and will turn out food just as good, sans that smoke ring.
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Dec 7, 2016 23:52
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MrYenko posted:People in swamp county or Iceland that don't have decent availability of good smoking wood, where do you get your fuel? I can get small quantities of mystery hardwood at the grocery store, but it's crap, and expensive. I'm in South Florida. My parents who live in farm country MO can get pretty much everything from a restaurant supply store in town. I'd check there or see if there are any "authorized dealers" of any of the big smoker brands there. I've found the best year-round deals on fuel at Restaurant Depot oddly, but they don't always have smoking wood
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Dec 8, 2016 00:43
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FWIW I work with guys who have Traegers and Louisiana Grills pellet smokers and none of the food that comes off of those things compares to anything I smoke over charcoal and wood chunks, I imagine it's the same with any electric model. The taste isn't even close, pellet smokers are like 'lite' smokers. No wonder quite a few of the high end models come with an A-Maze-N unit as an accessory.
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Dec 8, 2016 03:20
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VERTiG0 posted:FWIW I work with guys who have Traegers and Louisiana Grills pellet smokers and none of the food that comes off of those things compares to anything I smoke over charcoal and wood chunks, I imagine it's the same with any electric model. The taste isn't even close, pellet smokers are like 'lite' smokers. No wonder quite a few of the high end models come with an A-Maze-N unit as an accessory. The second best brisket I've ever had came off a Traeger, and it was pretty drat close to my old man's brisket, which I consider the best I've had. My pops has an older wood burning Pitts and Spitts smoker, and he's the one who's been pushing me to get one of these electric pellet smokers (he wants me to try it first so he can stop dealing with the PITA of using wood). I don't know poo poo about cooking briskets, but I've consumed a good bit of it in my day and I'm pretty sure it's more about how it's cooked and prepared vs what it's cooked in. I've had some pretty poo poo brisket that came off some drat nice smokers.
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Dec 8, 2016 03:51
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I love my Traeger. I won't claim to be a barbecue genius or an authority but the stuff I've made on it has been really good. You need to buy better pellets than their ones but they're easy to find.
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Dec 8, 2016 05:15
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Smoked turkey turned out pretty good. Had a little trouble keeping the WSM above 300° in the snow but made it work. 
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Dec 11, 2016 19:24
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I home cured a pork roast over Thanksgiving and smoked it to make my own ham. Turned out to be a huge hit, I was asked to do it again for Christmas! 
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Dec 11, 2016 20:00
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arisu posted:I home cured a pork roast over Thanksgiving and smoked it to make my own ham. That sounds pretty awesome, could you provide a recipe?
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Dec 12, 2016 00:01
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Mikey Purp posted:That sounds pretty awesome, could you provide a recipe? I used this recipe: http://foodwishes.blogspot.com/2015/12/home-cured-holiday-ham-first-you-brine.html But instead of the oven, I put it in my smoker. Followed the same temps though.
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Dec 12, 2016 00:07
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Looking to get a WSM since costco didn't actually have the kamado sales at locations near me. A couple questions about it: 1. Is there any reason to get the smaller sizes, or is the 22" the way to go? 2. Are there any must buys/mods to go along with the WSM that is just general smoker stuff?
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Dec 12, 2016 12:51
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I have the 18," it's served me very well. I can fit a large pork shoulder and a few racks of ribs on it at the same time, but that's pretty much max. If you want to be able to entertain large groups get the 22," the drawback is that because of the larger coal chamber, it will cost more fuel per smoke than the 18" will. One mod is basically essential, which is the stainless steel door replacement, the stock door is poo poo and will unabashedly leak heat and smoke. Also of note are some lid sealing kits they sell, but I didn't get one myself. I would definitely recommend getting a dual probe thermometer as well (for meat and ambient temp) as the built in lid thermometer is not the most accurate. That's just "general smoker stuff" though, so yea. McSpankWich fucked around with this message at 13:05 on Dec 12, 2016 |
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Dec 12, 2016 13:03
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McSpankWich posted:I have the 18," it's served me very well. I can fit a large pork shoulder and a few racks of ribs on it at the same time, but that's pretty much max. If you want to be able to entertain large groups get the 22," the drawback is that because of the larger coal chamber, it will cost more fuel per smoke than the 18" will. quote:I would definitely recommend getting a dual probe thermometer as well (for meat and ambient temp) as the built in lid thermometer is not the most accurate. That's just "general smoker stuff" though, so yea.
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Dec 12, 2016 13:24
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gwrtheyrn posted:Is the door you're talking about the cajunbandit one? It's the first thing that came up on google. Most of the time, I will want to be able to feed 6-10 people I have the cajun bandit one fitted with a compression handle and it works beautifully. A few pages back there is a guide on how to do it. The turkey I posted earlier was on an 18" if you want a reference for size. The turkey was about 20 lbs.
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Dec 12, 2016 14:28
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I highly recommend the 22.You can lay multiple full racks of ribs fully flat instead of having to bend, roll or cut them in half. You can also fit a lot more food in there if you want to cook for a large group.
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Dec 12, 2016 14:37
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gwrtheyrn posted:Is the door you're talking about the cajunbandit one? It's the first thing that came up on google. Most of the time, I will want to be able to feed 6-10 people Yea, it's the cajunbandit one. I was just answering on my phone and couldn't think of the name off the top of my head. It works wonderfully right out of the box. I've also done a 23lb turkey on the 18" that came out great, like the above guy said. I have not tested how large of a turkey you could do if you used the bottom rack and positioned it vertically, but I imagine it could be quite a bit larger and have always wanted to test it out.
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Dec 12, 2016 14:45
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Doom Rooster posted:I highly recommend the 22.You can lay multiple full racks of ribs fully flat instead of having to bend, roll or cut them in half. You can also fit a lot more food in there if you want to cook for a large group. How much more fuel does the 22 use? Spareribs are one of my favorite meats so making that easier would be nice, but not if I'm only half filling the smoker and burning a lot more fuel for it.
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Dec 12, 2016 21:09
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I don't have an 18", so I unfortunately couldn't give a real comparison. I probably use 15lbs of charcoal for around 15hrs worth of smoking? Charcoal has never been more than 10% of the cost of whatever I have been smoking, so I haven't really paid too close attention.
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Dec 12, 2016 22:47
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At my Costco  . Road show, thoughts?
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Dec 13, 2016 00:11
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I'd be all over that if that's worth anything. Most people seem to ask for ~750 for BGE large equivalents on craiglist here, so 780+tax for a new KJ classic is a pretty good price.
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Dec 13, 2016 00:45
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Yeah I was thinking about the classic. Seriously tempted. How laughable would it be for me to get the smaller 13.5" one? Lol.
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Dec 13, 2016 01:42
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I'm throwing a 4lb pork belly done in a bastardized char-siu type marinade overnight onto my Weber Performer today. It was the only cooker I could easily dig out of the ridiculous amount of snow we got last night. If I'm not totally wasted by the time it's done I'll take some pics, as this is the first time I've ever done a pork belly.
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Dec 17, 2016 18:25
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Just over 3 hours later, at an internal temp of 165...
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Dec 17, 2016 21:45
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VERTiG0 posted:Just over 3 hours later, at an internal temp of 165... Wow that looks delicious!
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Dec 18, 2016 18:04
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any thoughts on smoking with a mix of charcoal briquettes and wood? I work at a restaurant that has always used wood only (red oak and maple) and the new location uses a combo of wood and charcoal briquettes, I'm guessing for consistency and speed. I'm not involved in BOH but it leaves a sour taste, is wood only just a purist thing? The smoker is also different at the second place.
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Dec 21, 2016 09:16
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I only use charcoal to get it started and use only wood from then on. It tastes cleaner to me, less bitter.
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Dec 21, 2016 16:42
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saintculler posted:any thoughts on smoking with a mix of charcoal briquettes and wood? I work at a restaurant that has always used wood only (red oak and maple) and the new location uses a combo of wood and charcoal briquettes, I'm guessing for consistency and speed. I'm not involved in BOH but it leaves a sour taste, is wood only just a purist thing? The smoker is also different at the second place. I've done this in my offset. Using charcoal as the "base load" for generating heat and the wood for more heat and smoke works pretty well for me. Also charcoal allows me to control how much fuel I'm adding in quantities that I know well and feel like I have good control over.
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Dec 21, 2016 17:43
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VERTiG0 posted:Just over 3 hours later, at an internal temp of 165... I am using the mobile app, and thought I'd clicked on my bookmark for the Health Care Workers thread. I had a lot of very unfortunate thoughts running through my head until that image loaded and I realized where I was. 
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Dec 21, 2016 18:54
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Going to do my first smoke on friday. The plan right now is 2 pork shoulders (6.5 lb ea) and 2 racks of spare ribs with memphis dust rub. I'm thinking about starting the cook around 6 AM with the pork butts on the bottom rack and starting the ribs on the top (3-2-1 or something) around noon with the plan of being done by 6-7. Is this a reasonable timeline, and is adding the ribs too ambitious for the first time?
gwrtheyrn fucked around with this message at 06:59 on Dec 22, 2016 |
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Dec 22, 2016 06:57
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gwrtheyrn posted:Going to do my first smoke on friday. The plan right now is 2 pork shoulders (6.5 lb ea) and 2 racks of spare ribs with memphis dust rub. I'm thinking about starting the cook around 6 AM with the pork butts on the bottom rack and starting the ribs on the top (3-2-1 or something) around noon with the plan of being done by 6-7. Is this a reasonable timeline, and is adding the ribs too ambitious for the first time? 12 hours should be enough so long as weather doesn't make temperature maintenance difficult. What kind of smoker are you using? If it's a WSM you'll have differing temperatures on the top and bottom rack. Always plan to be done early rather than an exact time, I've learned this the hard way. Wrap that shoulder in foil, a towel, and throw it in a cooler and it will remain heated almost as long as you need it to. Throwing some ribs on is probably not too much but also keep in mind if you keep opening the smoker for the ribs it'll affect the shoulder's cook time so plan accordingly. Enjoy!
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Dec 22, 2016 16:17
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lifts cats over head posted:Always plan to be done early rather than an exact time, What he means by this is start earlier than you think. It is better to hold it in a low heat oven or in a cooler wrapped up for a couple hours than to have everyone waiting to eat because your meat isn't ready. 12 should be good for the shoulders and adding the ribs is great. Depending on how many people you have, don't be surprised if you get no ribs. 2 racks don't stretch far, everyone will want to try them.
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Dec 22, 2016 16:54
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| # ? May 31, 2024 04:38 |
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lifts cats over head posted:12 hours should be enough so long as weather doesn't make temperature maintenance difficult. What kind of smoker are you using? If it's a WSM you'll have differing temperatures on the top and bottom rack. Always plan to be done early rather than an exact time, I've learned this the hard way. Wrap that shoulder in foil, a towel, and throw it in a cooler and it will remain heated almost as long as you need it to. Throwing some ribs on is probably not too much but also keep in mind if you keep opening the smoker for the ribs it'll affect the shoulder's cook time so plan accordingly. Yeah, I'm using a WSM. I'll probably bump my starting times by about an hour to have more room to wiggle.
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Dec 22, 2016 19:23
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