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XxGirlKisserxX posted:I just bought my first house after apartment living for the past 7 years. Read this whole thread in the past few weeks in anticipation of being able to actually smoke and grill poo poo. 5-6 binder clips around the edge of the lid will help keep air from leaking through and make it a lot easier to control temperature using the vents.
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Dec 14, 2017 17:25
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Tezcatlipoca posted:Do you have thermometers? A rub you're going to use? You wanna put that on or at least dry brine it 24-48 hours before smoking. Make sure you have plenty of drugs to fully enjoy the process. this guy smokes
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Dec 14, 2017 17:51
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lifts cats over head posted:I once did a side by side comparison with mustard/no mustard and really there wasn't any discernible difference. I also use mustard powder in my rub so that may have been a factor. I'm a big fan of applying the rub up to 48 hours before hand though. I don’t use mustard powder, so that may be why it was more noticeable for my guests.
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Dec 14, 2017 20:06
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Anyone smoked salmon? My sense is that smoking time is reasonably short but brining and airing time should be long. Thoughts?
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Dec 15, 2017 00:13
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I've only done cold smoked, but it's basically 24 hours of brining and then about 8-10 hours of smoke. If hot smoking, I imagine it would be significantly shorter.
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Dec 15, 2017 02:08
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Just asking again, outside of a real deal smoker is this a worthwhile thing to have? https://www.amazon.com/Hardwood-Pellet-Smoker-Box-Grills/dp/B06Y4FDLFQ/ref=cm_wl_huc_item
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Dec 15, 2017 03:16
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Wilford Cutlery posted:Just asking again, outside of a real deal smoker is this a worthwhile thing to have? https://www.amazon.com/Hardwood-Pellet-Smoker-Box-Grills/dp/B06Y4FDLFQ/ref=cm_wl_huc_item No. And I bought and use a $50 crappy offset smoker I got off of Craigslist.
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Dec 15, 2017 03:36
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Wilford Cutlery posted:Just asking again, outside of a real deal smoker is this a worthwhile thing to have? https://www.amazon.com/Hardwood-Pellet-Smoker-Box-Grills/dp/B06Y4FDLFQ/ref=cm_wl_huc_item It's junk
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Dec 15, 2017 04:30
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Thank you both. Gonna tell him to buy the 18" Weber, not for me but for the office.
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Dec 15, 2017 05:14
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Wanna work in that office
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Dec 15, 2017 12:04
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Blinkz0rz posted:Anyone smoked salmon? My sense is that smoking time is reasonably short but brining and airing time should be long. Thoughts? I do 12 hours of brine and air it for about 2-3 hours. Smoke time is another 2-3 hours.
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Dec 16, 2017 00:01
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Blinkz0rz posted:Anyone smoked salmon? My sense is that smoking time is reasonably short but brining and airing time should be long. Thoughts? I love smoked salmon. Here are my notes from this recipe. Cure: 2 salmon fillets, skin on and pin bones removed 1/2 cups granulated sugar 1/2 cups brown sugar 1/3 cups kosher salt 2 tablespoons crushed black peppercorns Rub: 1 1/2 tablespoons brown sugar 1 tablespoons coriander 1 tablespoons paprika 1 1/2 teaspoons black pepper 1 1/2 teaspoons cayenne pepper 3/4 teaspoons kosher salt Instructions Baking sheet, foil, then plastic wrap to sandwich around the fish. Place rub, filet, rub, filet (if you bought the whole fish), rub, and then top with rest of wrap, foil, and another baking sheet. Then put weight on it and leave it in the refrigerator 10-12 hours. I did 10. Rinse the salmon after 10-12 hours, rub the spicy section/filet with the rub. Prepare the smoker for 150-160. BGE gets way too hot so cut way back on the fuel (light a tiny pile!). I used apple, would also like to try pecan and cherry. Smoke 1-3 hours until the filets are 140 degrees. Mine took about 2 hours. Tent and rest 20-30 minutes while you finish up everything else.
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Dec 16, 2017 21:33
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Hey all, quick semi-niche question. Got a gift for the holidays I'm thrilled about, it's a combination pressure cooker/smoker. http://www.gourmia.com/item.asp?item=10063 My question is I was also gifted some superfine wood chips (bought separately), rather than the regular size chips the unit recommends. My understanding of the difference between the size of chips is the burn time, that they'd need to be replaced quicker because they burn faster. However, because this is pressure cooking, that smoke wouldn't dissipate as it's an enclosed system. Because of this, could I use the superfine chips instead of the regular size chips? If so, is there a conversion ratio (IE 1 regular chip is 1 tablespoon of super fine, etc)? I'm pumped to use this, as I live in a small New York apartment with no outdoor space, so the prospect of getting smoked meat here is pretty awesome.
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Dec 17, 2017 04:43
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Please give some reports after you use that, never seen anything like it.
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Dec 17, 2017 05:01
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Moey posted:Please give some reports after you use that, never seen anything like it. Will do man, I'm excited - there's probably going to be a learning curve, but the fact that it cold smokes for things like fish and cheese, as well as hot smoke for ribs and brisket? I'm from the Pacific Northwest, so smoked salmon is very much my thing. If I can find an answer online on if those chips work, I'll try it out mid day tomorrow and report back.
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Dec 17, 2017 05:08
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Sweet_Joke_Nectar posted:Will do man, I'm excited - there's probably going to be a learning curve, but the fact that it cold smokes for things like fish and cheese, as well as hot smoke for ribs and brisket? I'm from the Pacific Northwest, so smoked salmon is very much my thing. I would try and use what it recommends first (you can order chunks from amazon or buy them at Home Depot). Only issue I see is that it only hold 4lbs of meat. Good luck fitting anything in there.
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Dec 17, 2017 13:44
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Interesting device, but as mentioned, 4lbs is a bit small. I can see a good use for that in cold smoking cheese though.
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Dec 17, 2017 16:35
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VERTiG0 posted:Interesting device, but as mentioned, 4lbs is a bit small. I can see a good use for that in cold smoking cheese though. Yeah, there won’t be any big cooks for party’s or anything like that, but I’m ok with that given how tiny my apartment is. 95% of what I cook is for me and a +1.
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Dec 17, 2017 18:43
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I did the butt smoking today. First time on the Kettle. I followed the advice of binder clips to keep the heat in and that worked wonderfully. Here it is like 6 hours into it.  It's done!!! Pulled at 180-ish, then finished in oven to reach 202-ish.   Extremely good rear end smoke ring.  It tastes good as gently caress. I'm hooked  Only thing that sucked was I was woefully wrong on my fuel calculations and I had to constantly add charcoal and wood to keep the heat up. Also had some trouble getting my chimney starter a few times going probably due to the paper I was using to ignite it. All total about 12 hours of cooking for a 5 lb butt.
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Dec 18, 2017 02:31
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Sweet_Joke_Nectar posted:Yeah, there won’t be any big cooks for party’s or anything like that, but I’m ok with that given how tiny my apartment is. 95% of what I cook is for me and a +1. Definitely interested to see how it pans out. Please share the results!
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Dec 18, 2017 14:46
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XxGirlKisserxX posted:Only thing that sucked was I was woefully wrong on my fuel calculations and I had to constantly add charcoal and wood to keep the heat up. Next time try making a charcoal ring around the bottom edge of the grill, 2 briquettes wide by 2 briquettes high. Stack wood chunks on top of it and light one end using the smallest amount of coal you can get to light in your chimney (or use a blowtorch or whatever). I can get like eleven hours at ~250ish with a nearly full ring of coals. Butt looks good!
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Dec 19, 2017 03:12
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I actually did do that (the snake method) but I guess I didn't use enough charcoal to start it up, or I spaced things poorly, or any other number of potential gently caress-ups on my end. Butt turned out great though so 
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Dec 19, 2017 14:38
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Always overdo it with your charcoal load. You can just shut the vents and snuff the fire out and have plenty of unburnt coals for next time.
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Dec 20, 2017 04:37
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I think that's the trick, I forget I can reuse any charcoal that hasn't been completely ashed
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Dec 20, 2017 13:20
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XxGirlKisserxX posted:I think that's the trick, I forget I can reuse any charcoal that hasn't been completely ashed Right. The real trick is to bring it up to temp slowly. Once you get it dialed in on the vents and it is sitting happy at a certain temp you will know how to set them in the future when you light a few charcoals.
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Dec 21, 2017 04:10
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C-Bangin' it 
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Ugggh, I had a smoker fail this week. Was trying to make a smoked bloody mary mix to take on a holiday trip. I tried smoking whole peeled tomatoes from a can, had them on for about 2 hours at almost exactly 225. They ended up having a real abrasive bitterness to them (smelled great though). I'm not sure if it was the smoker (I had some old coals in there that I re-used but I had to use some kingsford easy-light stuff to get it started because I forget to go shopping for crucial things sometimes) or another part of the process. I'll probably try again after the holiday.
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Dec 21, 2017 13:59
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Crap happens. Not sure how much you used but I'm assuming that is about the same as Matchlight where you get high on the fumes when burning. My latest fail was attempting to "double smoke" a spiral cut ham in the MES on Christmas. Let's just say when it is 6F out (and the only reason I attempted this was because oven space is at a premium) I realized about 2 hours in it couldn't do it. This was probably the coldest I attempted to try something with the MES. The 800W element couldn't keep up.
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Dec 29, 2017 01:18
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drat! I "double smoked" an already smoked 6.5kg spiral-cut ham on Christmas day in my Weber Performer, held steady at 250 F with an outside temperature of 14 F. Took just about 3 hours to reach an internal temp of 140 F as recommended and I glazed the living poo poo out of it with a sweet apple cider glaze, but drat what an end product! The whole family loved it and much was given away to take home upon request. Looks like you need a real deal charcoal unit 
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Dec 29, 2017 03:48
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What's everyone smoking for NYE? I got a new smoker for Christmas, so I'm thinking of doing ribs and wings for some party food.
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Dec 29, 2017 04:01
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I’m due for some ribs. I’ll do my usual slightly modified 3-2-1 system and eat until I go blind. I can not wait!
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Dec 29, 2017 05:14
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I think ribs would be the easiest, and I've not done them either in a real long time or not at all. I've got lots of cheap rubs to use up (Rufus Teague and Rendezvous). I also have this grilling honey that I might put on the wings. Looks like the smoker is Bass Pro / Redhead's version of the WSM. It'll be nice to have a dedicated unit for smoking.
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Dec 29, 2017 05:22
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Easiest is pork shoulder. Very forgiving
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Dec 29, 2017 12:59
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VERTiG0 posted:Looks like you need a real deal charcoal unit I got one, just tried to go the lazy route and combined with 6F and a stiff wind wasn't feeling it that day to yank it out and get it ready. But hey, live and learn.
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Dec 29, 2017 14:32
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Looking to get my first smoker, leaning towards electric so hopefully it creates less smoke so I don't bother the neighbors. Was leaning towards the black 30 inch MES but I see that it doesn't have the RF remote/temperature like the stainless steel has. Worth $40 for that (and a window, I guess)? Seems like it would be useful for a newbie when paired with a wireless meat thermometer so I know temp in the smoker and temp in the meat at all times.
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Dec 29, 2017 16:21
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Internet Explorer posted:Looking to get my first smoker, leaning towards electric so hopefully it creates less smoke so I don't bother the neighbors. Was leaning towards the black 30 inch MES but I see that it doesn't have the RF remote/temperature like the stainless steel has. Worth $40 for that (and a window, I guess)? Seems like it would be useful for a newbie when paired with a wireless meat thermometer so I know temp in the smoker and temp in the meat at all times. The MES meat probe is often wildly inaccurate. Being able to adjust the smoker temp remotely is about the only thing I use my remote for, but that's really not a big deal either. The window gets covered in smoke residue very quickly and is kind of a pain to clean. I'd use the $40 on a remote dual probe thermometer (Maverick, etc.). They tend to be more accurate (and easier to test) and can be used for indoor cooking, grilling, etc. as a bonus.
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Dec 29, 2017 16:54
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BeastOfExmoor posted:The MES meat probe is often wildly inaccurate. Being able to adjust the smoker temp remotely is about the only thing I use my remote for, but that's really not a big deal either. The window gets covered in smoke residue very quickly and is kind of a pain to clean. I'd use the $40 on a remote dual probe thermometer (Maverick, etc.). They tend to be more accurate (and easier to test) and can be used for indoor cooking, grilling, etc. as a bonus. I bought a maverick recently and it stopped working correctly within a year. I’d say it’s worth it to save up for the thermoworks Smoke.
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Dec 29, 2017 17:16
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Seconding getting a separate dual probe wireless thermometer. Also splurge and get the 40", that is my only regret. You need this too: http://www.amazenproducts.com/product_p/amnps5x8.htm
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Dec 29, 2017 17:17
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I definitely regret not getting the 40" and the remote would be nice.
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Dec 29, 2017 18:40
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Yes, concur with above. 1) 40" Will get you 1200 Watt element (I'm fairly sure on that) 2) Window is worthless 3) The range on the MES remote is atrocious. Think like 10 feet or 3 meters range. Edit: Maybe better now, as mine is 5 years old. Going to pull the trigger on a thermoworks smoke I think because I'm done loving around with the Maverick. When I verify temps the drat thing is off 10 degrees versus my instapen which I trust. Anyone own both and could compare?
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Dec 29, 2017 20:07
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Colostomy Bag posted:Yes, concur with above. The Smoke blows the Maverick out of the water. So glad I upgraded.
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Dec 29, 2017 20:34
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