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qutius posted:The last big butt I did, which was around 10 pounds or so didn't stall either. Quickest butt ever, and turned out pretty drat good too! I guess this is so. Had a buddy go check for me by moving the probe and confirming with a instant probe check. Butt is indeed at 197 without a stall. The 5lb brisket has hit the stall at about 10am and is just starting the climb from it now.
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Oct 17, 2017 18:15
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The stall is caused by collagen conversion and if your meat doesn’t stall it means it doesn’t have any collagen because it was grown in a vat in a Monsanto laboratory. hth
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Oct 17, 2017 18:43
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bewbies posted:i'm a little worried about doing a packer brisket as I've only done one and while it was REALLY GODDAMN GOOD my trim job was amateur at best. so, choices are: trimmed choice flats for 6.99/lb, or prime packer for 3.99/lb. any strong opinions on which way I should go? Everybody else already said it. I don't know why you'd even buy a flat for more money than a prime packer from costco ($3/lb here). So much meat, and so good. I just trim off as much fat as I can without cutting into the meat (which I still do in a few spots anyway). Nobody cares or notices because the huge fatty side is on the bottom, amazing every time. I bought a 15 lb packer this weekend and measured that I cut off almost 4 pounds of fat before throwing it in the smoker. $12 in the garbage. Suburban Dad fucked around with this message at 17:18 on Oct 18, 2017 |
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Oct 18, 2017 17:15
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scrubs season six posted:The stall is caused by collagen conversion and if your meat doesn’t stall it means it doesn’t have any collagen because it was grown in a vat in a Monsanto laboratory. hth Sign me up for some of dat vat meat.
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Oct 19, 2017 01:47
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I thought the stall was caused by evaporative cooling on the meat keeping the internal temp low?
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Oct 19, 2017 19:34
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That could be part of it, but my guess is that it’s related to the equivalent of a phase transition in the meat or some constituent of the meat. It’s probably a number of complex reactions where one or many things turn into another thing, but it needs to achieve some activation energy first.
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Oct 19, 2017 21:46
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Lawnie posted:That could be part of it, but my guess is that it’s related to the equivalent of a phase transition in the meat or some constituent of the meat. It’s probably a number of complex reactions where one or many things turn into another thing, but it needs to achieve some activation energy first. I thought it had been settled that it's evaporative cooling, which is why wrapping it works.
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Oct 19, 2017 21:54
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Evaporative cooling will always be a factor, but also a constant. I'm not saying that is not it, but I am more inclined to believe that it is related to what I have always heard, which is the phase change like Lawnie said. I'm like, at least 60% certain that's it.
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Oct 19, 2017 22:06
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I just find it hard to believe that the surface of the meat, which is more or less at equilibrium with the environment at 225*F, gets very wet at all. Like the previous poster said, I presume there is some measurable, but constant, effect. I’m curious, though, so I’ll have a look around tonight for anything more concrete. Foiling may help overcome the crutch by drastically increasing the humidity of the immediate environment, which makes for much more efficient heat transfer.
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Oct 19, 2017 22:19
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Here's the amazing ribs scientific article about the stall and why it happens. Start at "Dr. Blonder"
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Oct 19, 2017 22:23
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RisqueBarber posted:Here's the amazing ribs scientific article about the stall and why it happens. Start at "Dr. Blonder" Okay, that was an interesting read, although I’m confused by this bit near the end as it’s exactly the phenomenon they’re testing against that is demonstrated in this example. quote:Apparently the stall is not unique to barbecue. Blonder has proven it can happen in baked goods. He points out that when we put ice cubes in a pan and turn on the heat, the ice remains 32°F and the water from the melting ice remains close to 32°F until all the ice is melted. This is a form of stall. Then the water in the pan rises to 212°F, the boiling point, and stalls there until the water is all gone, regardless of how much energy you apply to the pan. Same phenomenon.
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Oct 19, 2017 22:49
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Lawnie posted:Okay, that was an interesting read, although I’m confused by this bit near the end as it’s exactly the phenomenon they’re testing against that is demonstrated in this example. Yeah that's exactly what a phase change is. 
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Oct 20, 2017 01:29
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Carillon posted:I thought the stall was caused by evaporative cooling on the meat keeping the internal temp low? It is, but I couldn't figure out a way to turn that into a dumb joke.
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Oct 20, 2017 01:37
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Larrymer posted:Yeah that's exactly what a phase change is. I've read that article before and am not going to read it again now but I think the question is of whether it's a simple phase change of water or a "phase change" of proteins/fats/Monsanto collagen binders/whatevers. And the conclusion was that it's just water. It's evaporating which is obviously still a phase change so maybe they worded poo poo badly in some parts of the article or something. Or maybe I'm misunderstanding what some people are saying and I shouldn't drink so much.
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Oct 20, 2017 01:49
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scrubs season six posted:...and I shouldn't drink so much.
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Oct 20, 2017 06:45
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scrubs season six posted:I've read that article before and am not going to read it again now but I think the question is of whether it's a simple phase change of water or a "phase change" of proteins/fats/Monsanto collagen binders/whatevers. Texas Crutch, or not to Texas Crutch. That is the question.
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Oct 20, 2017 16:43
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I'm probably asking in a biased thread, but if you're new to BBQ as a whole... I'm guessing you'd guys would recommend a smoker over a grill? Our new place has a wooden deck out the back that I know used to have a grill on it, and the wife agrees we should get something out there too. I've always let other people cook whenever possible as it's not something I'm generally good at, but with my fondness for meats I'd like to give it a shot. Back home in the UK, BBQ generally used to mean attacking bad food with charcoal to burn it on the outside while the inside stayed cold while fending off the rain. I'm glad things have changed there, but now I'm in the US I feel I have to do it right! My wife is more fussy about what she eats than me, but does like chicken and pulled pork. I'll eat pretty much anything that used to walk around, and slow cooked pork and brisket are definitely high on my list. At $300 the Akorn Komado Kooker (https://www.amazon.com/Char-Griller...eywords=Smokers) looks well liked and probably about the top of our budget, does it sound like the right choice for someone new to this? It sounds like it can grill too, but I'm guessing it's better at one thing over the other? Amazon seems to like it, but I've learnt from other ventures that Amazon users can overhype things. Any advice appreciated!
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Oct 20, 2017 19:12
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Some people take issue with kamado grills in general, but I have one and the Akorn is a great choice in that it can hold temps around 225*F (although it may take a little fiddling or modding to get it rock solid) but it can also grill at temps up to 800* or 900*. I recently got an electric smoker and I intend to eventually get a gas grill for weeknight grilling, so nowadays my Akorn is mainly used for pizza or searing steaks, but if you wanted one do-it-all type thing it's a great choice. If you get one, I would highly recommend also investing in some nomex tape to replace the factory gaskets. Also read up here on the best way to light the coals to maintain low temp smoking.
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Oct 20, 2017 19:42
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Just chiming in to agree with Mikey. Akorns will do both just fine, but might be require a little more fiddling with it. A dedicated smoker, or dedicated kettle/gas grill are just a little more convenient because they have been designed to do the one thing. If you want to both smoke and grill, and don't want to spend more than $300 the Akorn is about the best option your gonna find.
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Oct 20, 2017 19:50
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Awesome, and thanks for the links. How do you find the pizza? Is it comparable to how stone oven ones come out? My wife would definitely be pleased at anyway of doing good Pizza for sure. There’s a local bbq store here that’s reviewed well but frustratingly don’t put their prices online, but do say the Green Egg is ‘on sale’. Think it’s still gonna be way over budget, and don’t really wanna be the rubes walking into somewhere and get talked into overpaying for stuff we don’t even need. E: just saw second reply, sounds like it’s a good compromise then for someone like me who doesn’t want to invest tons and wants to try a few different cooking styles out. Cool!
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Oct 20, 2017 19:54
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Pizzas can turn out great. You're not gonna get a ton of top heat compared to the heat transfer from the stone, so check your bottoms before you think the top is ready. Get one of these and slide it under the pizza when the bottom is done to keep it from burning while you give the top long enough to finish.
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Oct 20, 2017 20:03
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Awesome, thanks again for the tips!
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Oct 20, 2017 20:08
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Yeah, what Doom Rooster said for pizza. I bought some fire bricks and make a raised platform on the grate (like this: |_|_| ) which I set the pizza stone on top of. Doing that moves the whole pizza up closer to the top of the kamado and gets you a little bit more reflective radiation on the top, which helps a bit.
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Oct 20, 2017 21:33
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I bought a kamado specifically because I wanted a charcoal grill (I only had a gas grill) and I wanted to smoke, but at least from my experience they're not that good at grilling. Difficult to be consistent and uses a lot of charcoal. There are things that you can get to make them better (like a grate that drops down closer to the coals) but I gave up and just bought a regular charcoal grill to go along with the kamado. Doing so improved my steak grilling consistency by 1000%. I do miss the ability to crank the thing to 1,000 degrees for searing though. My charcoal grill can't touch the kamado in terms of absolute peak temperature. But for a one size fits all tool they can't be beat. We particularly love doing pizzas and baking chickens on it when we're not smoking something.
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Oct 21, 2017 15:34
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scrubs season six posted:I bought a kamado specifically because I wanted a charcoal grill (I only had a gas grill) and I wanted to smoke, but at least from my experience they're not that good at grilling. Difficult to be consistent and uses a lot of charcoal. There are things that you can get to make them better (like a grate that drops down closer to the coals) but I gave up and just bought a regular charcoal grill to go along with the kamado. Doing so improved my steak grilling consistency by 1000%. I do miss the ability to crank the thing to 1,000 degrees for searing though. My charcoal grill can't touch the kamado in terms of absolute peak temperature. It's great at grilling but you need to get a grate that sits where the smoking stone would sit and put the coals on that, then use the normal grate to cook on. Edit: I think I got the charcoal grate for a Webber to use on mine. dalstrs fucked around with this message at 22:03 on Oct 21, 2017 |
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Oct 21, 2017 21:59
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dalstrs posted:It's great at grilling but you need to get a grate that sits where the smoking stone would sit and put the coals on that, then use the normal grate to cook on. Yeah, that probably would do it. I won't be happy until my entire patio is covered with grills though so...
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Oct 22, 2017 15:51
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Used the Flame Boss 300 for the first time smoking two huge shoulders starting at about 11:30 AM Friday night and finishing about 4 PM Saturday. Worked great. Never touched anything until the end when I started fiddling with the top vent and also upped the temp because I was running out of charcoal (I hadn't loaded it completely full because there was a bunch of charcoal left in it from the tri tip I smoked the week before). The Flame Boss I original got didn't work. Like the control panel was loose inside the housing and it wasn't allowing the temp probe jacks to seat fully so they didn't read right. But I emailed them and they sent me a new one (and a shipping label to return the old one) so even though it seems like their quality control and manufacturing quality is pretty poo poo, it hopefully won't matter since their customer service makes up for it. The vast majority of the time it was +/- 2 degrees of the set temp and there was really only one spike up to 236 and then down to 218 correcting for it. (the first spike I'm not counting since it hadn't settled in yet and the last ones were me loving with it) 
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Oct 22, 2017 16:05
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scrubs season six posted:I won't be happy until my entire patio is covered with grills though so... The only way to roll. Mikey Purp posted:Some people take issue with kamado grills in general, but I have one and the Akorn is a great choice in that it can hold temps around 225*F (although it may take a little fiddling or modding to get it rock solid) but it can also grill at temps up to 800* or 900*. I recently got an electric smoker and I intend to eventually get a gas grill for weeknight grilling, so nowadays my Akorn is mainly used for pizza or searing steaks, but if you wanted one do-it-all type thing it's a great choice. Also like to add...get a pack of decent stainless screws (size is probably listed on that site listed above) before assembly. For attaching the legs, etc. It's good bang for the buck. The amount of charcoal it uses for smoking is quite low. And once dialed in you won't have to worry about it. The trick is getting it up to temp in a controlled manner but that is covered in the above link.
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Oct 25, 2017 15:33
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C-Bangin' it 
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I soon hope to have enough money to afford a new charcoal grill, which I can now use because I'm staying at home with my parents for a bit. I'm wondering whether I should get a Char-Griller Akorn or a Weber kettle. Pretend I'm doing a 50-50 mix of grilling and smoking on it. I'd also really like to make pizza on it at some point, so keep that in mind as well.
I. M. Gei fucked around with this message at 02:16 on Oct 26, 2017 |
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Oct 26, 2017 02:14
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See posts directly above. A Weber is probably the best when it comes to easy charcoal smoking, but if you want something that can do it all including pizza, the Akorn is the better choice. On top of the mods and procedures mentioned above, I shoudl also add that I highly recommend getting the diffusing stone, which makes maintaining smoking temps a million times easier and can double as a pizza stone.
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Oct 26, 2017 18:19
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I like my Weber kettle but I had to invest a fair bit in replacing the dogshit grill grate with a cast iron grate, which has made a world of different with searing.
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Oct 26, 2017 19:02
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I've always had a weber kettle and always will. However, after a neighbor gifted me with a whole brisket, I picked up this beauty WSM 22.5"
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Oct 26, 2017 19:52
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Dr. Gitmo Moneyson posted:I soon hope to have enough money to afford a new charcoal grill, which I can now use because I'm staying at home with my parents for a bit. I'm wondering whether I should get a Char-Griller Akorn or a Weber kettle. Pretend I'm doing a 50-50 mix of grilling and smoking on it. I'd also really like to make pizza on it at some point, so keep that in mind as well. I do a 50/50 mix on my Akorn. It can hold 225 rock steady (with the diffuser stone) for hours, and can also get hot enough to make the grates glow orange. edit: I also have a Webber kettle but IMO it sucks for smoking. Too much work to keep it low. I never touch it anymore.
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Oct 26, 2017 20:02
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Flash Gordon Ramsay posted:edit: I also have a Webber kettle but IMO it sucks for smoking. Too much work to keep it low. I never touch it anymore. How low? I have only used one once, but after some fidgeting had no issues pinning it at like 205 for 12 hours.
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Oct 26, 2017 22:06
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Dr. Gitmo Moneyson posted:I soon hope to have enough money to afford a new charcoal grill, which I can now use because I'm staying at home with my parents for a bit. I'm wondering whether I should get a Char-Griller Akorn or a Weber kettle. Pretend I'm doing a 50-50 mix of grilling and smoking on it. I'd also really like to make pizza on it at some point, so keep that in mind as well. Not sure where you hail from in the world but if in the USA it is a good buying time. Look for sales, closeouts, display models, etc. Go to the post office and ask for a moving kit. You'll get a 10% off coupon for Lowes. I can't help you with the Weber. But the Akorn will get hot enough that it will set itself on fire. Don't ask me how I know. It will cook a pizza easy. Or melt lead.
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Oct 26, 2017 22:17
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Seven Hundred Bee posted:I like my Weber kettle but I had to invest a fair bit in replacing the dogshit grill grate with a cast iron grate, which has made a world of different with searing. If you want to overcook the parts of your meat that touch your cast iron grate, sure http://amazingribs.com/BBQ_buyers_guide/guide_to_grill_grates.html
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Oct 27, 2017 01:39
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VERTiG0 posted:If you want to overcook the parts of your meat that touch your cast iron grate, sure You can pry my grill marks from my cold dead hands you heathen. 
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Oct 27, 2017 03:10
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Farking Bastage posted:However, after a neighbor gifted me with a whole brisket Wanna get dat neighbor
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Oct 27, 2017 12:51
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I have a 5 lb yard bird going in the WSM. About 4 hours in right before I wrapped it.  It more or less has that magic dust dry rub on it.
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Oct 29, 2017 19:46
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| # ? May 19, 2024 08:40 |
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Mikey Purp posted:Yeah, what Doom Rooster said for pizza. I bought some fire bricks and make a raised platform on the grate (like this: |_|_| ) which I set the pizza stone on top of. Doing that moves the whole pizza up closer to the top of the kamado and gets you a little bit more reflective radiation on the top, which helps a bit. I posted a while back here about making pizza in 90 seconds at 750F on the egg, saved here for posterity. TL;DR it burned!
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Oct 29, 2017 23:30
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