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BritishRacingGreen posted:ATTN PBC SMOKERS: Tie two fish together, like this guy? https://www.youtube.com/watch?v=O1UHk1w-Tu4
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Apr 25, 2017 16:52
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Larrymer posted:I'm looking to get a smoker and I'm not sure what to get because everybody on the internet has different opinions. I'd like something with temperature control so I can be lazy, basically. If you want to be lazy, get a Masterbuilt Electric Smoker. Get the 40. Your BBQ will be 95% as good as any of the charcoal options, but with the laziest possible execution. I have put briskets on the MES before going to work, coming home, pulling the brisket off to rest, then eating it for dinner. I love and use my WSM too, but only when I am looking forward to spending a good chunk of the day outside. SHOAH NUFF posted:how does the PBC compare to the WSM PBC Owner: The PBC is WAY better because of the direct drips onto the coals for more flavor. WSM Owner: The WSM is WAY better because easier temp control, better aftermarket options, etc...
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Apr 25, 2017 18:33
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I've read about electric, gas, charcoal and still not sure what to go with. I already have an outdoor grill so I'm kind of looking for something smaller and separate just for things like pulled pork, brisket, ribs and maybe chicken.
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Cooker doesn't matter. Your knowledge of your specific one does. Each individual cooker is different. Also I just reread Franklin's BBQ book and I really like how it's organized for beginners and veterans alike.
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Apr 25, 2017 18:48
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Larrymer posted:I'm looking to get a smoker and I'm not sure what to get because everybody on the internet has different opinions. I'd like something with temperature control so I can be lazy, basically. I'm a fan of electric pellet smokers like the Green Mountain Grill or Traeger. Make sure there's pellets in the hopper and go do something else all day.
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Apr 25, 2017 18:54
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I drive a BBW posted:I'm a fan of electric pellet smokers like the Green Mountain Grill or Traeger. Make sure there's pellets in the hopper and go do something else all day. blk! I was hoping you'd post since you talked about this poo poo all the time on mumble. I've been looking at the GMG, that sounds pretty awesome. Do you have to do many mods to get it to be pretty much hassle free? I'm fine buying a thermometer but is there anything else needed or are they pretty good to go out of the box?
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Apr 25, 2017 19:05
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Anyone got a slicer they would like to recommend? Cutting rare hot beef is a chore with a chefs knife.
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Apr 25, 2017 19:05
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Do you have a good knife that you keep sharp? I've never had a problem with it, and I slice pretty thin when making sandwich meat.
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Apr 25, 2017 19:08
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Larrymer posted:blk! I was hoping you'd post since you talked about this poo poo all the time on mumble. I have the GMG Daniel Boone wifi model. I haven't done any mods. The only extra thing I do is I bought one of those pellets tubes to get a little additional smoke flavor. I have the 6" tube for when I'm doing burgers or chicken breasts, then the big one for long smokes.
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Apr 25, 2017 19:11
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A reasonably decent knife and a good quality whetstone (possibly two, since the double-sided ones tend to be more along discount-quality) are good investments everyone should make. I've found that every extra buck you invest in a good whetstone gets your more bang than one invested in knives. Okay, that sounds kinda wrong, I'm not saying that an expensive, high-quality knife isn't a good investment, but the threshold for diminishing returns is much lower in knives than it is in whetstones for someone that isn't an expert.
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Apr 25, 2017 19:13
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The sharpest knife I have right now is a ceramic but I have a rather dull tojiro dp that I've been putting off sharpening. I'll go read the knife thread op, thanks guys. I will return as a master of the blade.
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Apr 25, 2017 19:18
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Gorman Thomas posted:Anyone got a slicer they would like to recommend? Cutting rare hot beef is a chore with a chefs knife. I have a krups electric slicer. Stay the hell away from it, it sucks for multiple reasons. I can however recommend my fibrox slicer. This looks like the same one, though I think it was a lot cheaper when I got it. Just have to steel it before every use. http://www.cabelas.com/product/VICT...fQ&gclsrc=aw.ds
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Apr 25, 2017 19:25
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SHOAH NUFF posted:how does the PBC compare to the WSM I haven't used a WSM but I chose a PBC over it and am very happy with my choice. Depends what you want.
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Apr 27, 2017 04:27
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Larrymer posted:I'm looking to get a smoker and I'm not sure what to get because everybody on the internet has different opinions. I'd like something with temperature control so I can be lazy, basically. Frankly, they're essentially all capable of making great BBQ. Going from easiest to hardest to manage I'd say Digital Electric (Masterbuilt), Pellet (Traeger, etc.), Propane, Big Green Egg/Kamado, PBC/Weber Smokey Mountain, offset smoker. I'm sure I'm missing something. Doom Rooster pretty much nailed it. If you want a lazy/easy start, get an MES40. No need to keep charcoal around and super easy to set and forget.
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Apr 27, 2017 05:11
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I've found the PBC to be very low effort. I haven't had to do much beyond checking temps after I've gotten the meat on during the half dozen or so cooks I've done since I got it a month ago.
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Apr 27, 2017 05:27
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My big green egg is more difficult than my wsm, honestly.
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Apr 27, 2017 06:01
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I have the 30 inch electric masterbuilt and it's super easy to set and forget the only work you need to do to it is clean it, and I usually toss chips in every hour or two so for the first little while of the smoke, don't know if you can get a Hopper for it that will auto feed. I do still recommend a good thermometer, the thermostat does tend to be inaccurate, so once you figure out if yours runs hot or cold and how much you'll be able to set it and be done with it.
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Apr 27, 2017 11:56
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My problem with the Masterbuilt smokers was they only went up to like 275*. The GMG goes up to 500 and I think the Traeger is similar.
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Apr 27, 2017 15:28
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I drive a BBW posted:My problem with the Masterbuilt smokers was they only went up to like 275*. The GMG goes up to 500 and I think the Traeger is similar. This is the SLOW smoking thread, you don't need more than 275.  But yeah that is my biggest complaint too for the few times I want chicken with crispy skin but then I also have a grill that can get hotter or an oven inside if needed. I did a couple turkeys around turkey day last year that came out great but had to be finished in the oven to crisp the skin. Now if I can be not lazy and actually build my outdoor pizza oven this year I won't even have to bring it inside! tater_salad posted:don't know if you can get a Hopper for it that will auto feed. I don't think there is a hopper but get yourself an AMNPS. I haven't bothered yet as I am ok adding chips every few hours but will pick one up next time they go on sale. Trastion fucked around with this message at 15:58 on Apr 27, 2017 |
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Apr 27, 2017 15:54
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I drive a BBW posted:My problem with the Masterbuilt smokers was they only went up to like 275*. The GMG goes up to 500 and I think the Traeger is similar. Traegers only go up to 400. Don't know about GMGs, but if they go up to 500 then I might have to look into getting one of those instead of a Traeger.
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Apr 27, 2017 19:34
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BeastOfExmoor posted:Frankly, they're essentially all capable of making great BBQ. Going from easiest to hardest to manage I'd say Digital Electric (Masterbuilt), Pellet (Traeger, etc.), Propane, Big Green Egg/Kamado, PBC/Weber Smokey Mountain, offset smoker. I'm sure I'm missing something. Thanks all for the advice folks. There's so much conflicting info and differing opinions so it was hard to decide. I ended up going with a propane gas smoker. I already have a propane grill so I didn't want/need a huge monster all in one sort of thing, something smaller and simple. It's not as set and forget as I was initially hoping for but I think it will give me good results I'll be happy with and still pretty minimal fuss.
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Apr 27, 2017 20:32
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Dr. Gitmo Moneyson posted:Traegers only go up to 400. Don't know about GMGs, but if they go up to 500 then I might have to look into getting one of those instead of a Traeger. I just checked and apparently GMGs DO go up to 500, as do Pit Bosses and presumably several other brands. Unfortunately, Pit Boss looks to be the biggest of those brands, and their grills come with flame broilers which would make them not apartment-safe. I wish I could just get a charcoal grill. Amazon has killer deals on Char-Griller Akorn kamados. 
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Apr 27, 2017 21:13
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Trastion posted:This is the SLOW smoking thread, you don't need more than 275. Usually, yeah, but there should be some headroom. Franklin finds his pits go to 285 sometimes and that's just fine by him.
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Apr 27, 2017 22:14
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https://imgur.com/fZq51yK I made smoked carnitas over the weekend.
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Apr 27, 2017 23:11
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Gorman Thomas posted:Anyone got a slicer they would like to recommend? Cutting rare hot beef is a chore with a chefs knife. Late to answer. You mean an automatic slicer? Someone correct me if I'm wrong, but you are basically looking at a Chef's Choice slicer vs. the 200 lb. Hobart at your deli of choice. As for the Chef's Choice, hell they upgraded the thing versus mine that I got a few years ago. Just make sure you get the meat blade. For some oddball reason the model I got was shipped with a bread blade. And mine looks like a toy compared to the ones listed, yet was able to slice up 10 lbs of bacon without too much hassle. It will shave ham in case you are curious on how fine it will cut.
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Apr 28, 2017 03:28
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C-Bangin' it 
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Larrymer posted:Thanks all for the advice folks. There's so much conflicting info and differing opinions so it was hard to decide. I ended up going with a propane gas smoker. I already have a propane grill so I didn't want/need a huge monster all in one sort of thing, something smaller and simple. It's not as set and forget as I was initially hoping for but I think it will give me good results I'll be happy with and still pretty minimal fuss. Like every hobby there is conflicting opinions. But at the end of the day we can all agree and rally on one thing...smoke some meat and enjoy. However you get there is up to you. There will never be some perfect formula. There will be disappointments. That's the joy out of it all, don't stress about it. And the best part, say you have a complete disaster, you have plenty of things to blame it on. And in reality, a lot of times the blame is legit. Sometimes you really do get a tough pig.
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Apr 28, 2017 03:35
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I have an 18.5 brisket I need to trim. Assuming I will trim 2lbs off of it... Going to start it at midnight and Hope it's done around 4p
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Apr 28, 2017 05:20
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Dont forget to add an hour or two to let it rest. I think 16 hours might be cutting it close if you have a hardstop dinner to serve at 4.
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Apr 28, 2017 14:01
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Breaking out my MES40 for the first time this year, I picked up a rack of baby back ribs and a 3lb tri tip roast -- though it's actually not a tri tip, the butcher didn't have any, but he cut me a piece of what he called the "East Coast Tri Tip", which he said comes off the other side of the rump or some poo poo? I don't know, but he does know his poo poo from my experience. First time doing either of these. Anyway, does the 3-2-1 method work fine with the smaller baby back ribs? And for the tri tip, do I need to prep it any way aside from doing a rub, like I see some people searing them before or after, is that necessary? Also, any idea how long this thing would take to medium rare?
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Apr 28, 2017 15:51
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A Proper Uppercut posted:Breaking out my MES40 for the first time this year, I picked up a rack of baby back ribs and a 3lb tri tip roast -- though it's actually not a tri tip, the butcher didn't have any, but he cut me a piece of what he called the "East Coast Tri Tip", which he said comes off the other side of the rump or some poo poo? I don't know, but he does know his poo poo from my experience. First time doing either of these. Personally, I wouldn't bother wrapping the ribs but that's just me. Did my first tri tips last weekend, they didn't take long at all to hit temp. Maybe 25 minutes? We seared them afterward and they were to die for. Amazing steak!
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Apr 28, 2017 18:00
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A Proper Uppercut posted:Breaking out my MES40 for the first time this year, I picked up a rack of baby back ribs and a 3lb tri tip roast -- though it's actually not a tri tip, the butcher didn't have any, but he cut me a piece of what he called the "East Coast Tri Tip", which he said comes off the other side of the rump or some poo poo? I don't know, but he does know his poo poo from my experience. First time doing either of these. Time is never a good unit of measurement for meat. Temp is so much better. Smoke to 130 internal, quick sear, 10 minute rest should net medium rare perfection.
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Apr 28, 2017 18:09
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El Jebus posted:Time is never a good unit of measurement for meat. Temp is so much better. Smoke to 130 internal, quick sear, 10 minute rest should net medium rare perfection. Yea time wise I'm more wondering for when to start them so the ribs end up done at the same time. Guessing the ribs will be 5-6 hours
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Apr 28, 2017 18:45
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A Proper Uppercut posted:Yea time wise I'm more wondering for when to start them so the ribs end up done at the same time. Guessing the ribs will be 5-6 hours Ah, gotcha. I wouldn't put the steak on very early. Maybe 45 minute before the ribs are done? Or less. They don't take long.
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Apr 28, 2017 18:52
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atothesquiz posted:Dont forget to add an hour or two to let it rest. I think 16 hours might be cutting it close if you have a hardstop dinner to serve at 4. sorry I meant done at 4p to allow rest for a ~6p cut time
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Apr 28, 2017 21:51
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Half the screen on my Maverick thermometer died today. Anyone use the Thermoworks Smoke yet? I assume it's as good as the rest of their stuff but interested in how the interface is. The Maverick interface was terrible.
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Apr 29, 2017 17:06
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So I've got my ribs in the smoker, if I'm not gonna wrap, how long should I actually have smoke going if it will probably be around 5 hours?
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Apr 29, 2017 18:43
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I think I've got a probe going bad.  I knew it was weird when I saw the fan die and it hover at 285. Opened it, definitely wasn't 285, pulled probe out and let it get to ambient temp. Put it back on and everything else is fine. This is a brand new thermocoupler probe. I tested it in boiling water and it registered 213f. Anyone ever seen this before?
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Apr 29, 2017 19:00
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Always keep where the cord and the probe meet away from moisture. Always a weak link.
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Apr 29, 2017 19:17
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yep, definitely, no idea what happened in there but it seems to have resolved itself. This 18lb brisket looks like it's pulled through the stall, so i wrapped it in butcher paper and feels like i'm close to on time for this thing to be done
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Apr 29, 2017 20:03
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So my not-tri tip came out loving amazing, this is like one of the best things I've ever tasted. 
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Apr 29, 2017 23:33
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^^^ I want to eat that.sellouts posted:This 18lb brisket looks like it's pulled through the stall, so i wrapped it in butcher paper and feels like i'm close to on time for this thing to be done Prove it. Tezcatlipoca fucked around with this message at 23:56 on Apr 29, 2017 |
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Apr 29, 2017 23:54
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