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This whole thing has just been hilarious to me.
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Mar 1, 2018 07:24
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| # ? May 29, 2024 02:42 |
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fuckin' called it
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Mar 1, 2018 07:47
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That chuck roast you posted has finally broken me down on getting an Anova. I saw you did a shoulder as well with a 4 hour smoke, how does that compare with a full smoke? Have you tried both?
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Mar 1, 2018 08:03
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The Anova wins hands down for the pork. You get perfectly cooked and juicy meat but still get the grill and smoke flavor. Also way easier than controlling temp on a smoker. Only con is it takes a good 48 hours for a large piece if you want full pulled pork fork shreddable style.
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Mar 1, 2018 09:53
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Stringent posted:This whole thing has just been hilarious to me. I don’t mean to bring up another poster’s history but this fella does the same thing elsewhere in the forums. If it’s a gimmick, it’s very well-executed.
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Mar 1, 2018 15:01
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Well good show it's been really well done.
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Mar 1, 2018 15:16
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Lawnie posted:I don’t mean to bring up another poster’s history but this fella does the same thing elsewhere in the forums. If it’s a gimmick, it’s very well-executed. It's a goldmine of great content. I just read the post about Crisco and... well.. wow. Alright, that's the last I'll bring it up. Keep on posting, friend!
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Mar 1, 2018 17:13
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Bottom Liner posted:The Anova wins hands down for the pork. You get perfectly cooked and juicy meat but still get the grill and smoke flavor. Also way easier than controlling temp on a smoker. Only con is it takes a good 48 hours for a large piece if you want full pulled pork fork shreddable style. What is your order of operations for your pork? I've always SV 1st then smoked with an bbq/smoked meat I've done SV. I'm curious about smoking 1st then SV then smoking again. Seems more complicated to do this way though.
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Mar 1, 2018 17:46
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sterster posted:What is your order of operations for your pork? I've always SV 1st then smoked with an bbq/smoked meat I've done SV. I'm curious about smoking 1st then SV then smoking again. Seems more complicated to do this way though. Are people putting rub on stuff they sous? If so, before or after bringing up to temp? I would think that putting it on prior would help get flavor into the meat and then maybe another rub prior to smoking so you could get bark. If you smoked/barked first then I could see the bark becoming a gawdawful mess when you sous. Of course now I am wondering what happens stall-wise.
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Mar 1, 2018 18:06
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Dr. Gitmo Moneyson posted:MOTHER yes
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Mar 1, 2018 18:13
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Hasselblad posted:Are people putting rub on stuff they sous? If so, before or after bringing up to temp? I think I know what you’re asking. I very lightly season before I put into the bag and when I pull it out I pat dry, very lightly season, and the sear. Sear then sous is not recommended for your reasoning. It will be soggy.
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Mar 1, 2018 18:27
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sterster posted:What is your order of operations for your pork? I've always SV 1st then smoked with an bbq/smoked meat I've done SV. I'm curious about smoking 1st then SV then smoking again. Seems more complicated to do this way though. I prefer a quick sear in cast iron, dry rub and vacuum bag, sous vide, then a short smoke of 1-2 hours. I would never smoke before and after, too much work and no tangible benefit.
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Mar 1, 2018 19:14
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Hasselblad posted:Are people putting rub on stuff they sous? If so, before or after bringing up to temp? There are some people who smoke, sv, smoke. Simply because there is a thought that cooked meat doesn't take smoke all that well. Additionally, if you want a smoke ring you have to smoke 1st. I do my cooks in this order: rub, sv, pull, pat dry, re-rub, smoke. Bottom Liner posted:I prefer a quick sear in cast iron, dry rub and vacuum bag, sous vide, then a short smoke of 1-2 hours. I would never smoke before and after, too much work and no tangible benefit. Agreed it does seem like more work. I suppose you just are looking for the bark which you can do in an oven which wouldn't be too bad.
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Mar 1, 2018 20:24
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Hasselblad posted:Are people putting rub on stuff they sous? If so, before or after bringing up to temp? I did a brisket once, half on the smoker, then into sous vide, and half pure sous vide (with some liquid smoke added to the bag). They came out pretty much the same, flavor-wise and texture-wise. Bark for both was finished in the oven.
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Mar 1, 2018 23:02
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If I recall correctly Gitmo made stock for gumbo by boiling whole shrimp and crawfish and vegetables for like 3 hours until they turned to mush, then burned the shut out of his roux
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Mar 1, 2018 23:44
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Wow good to know I’m just a big fat laughingstock. That’s real great for my depression. Thanks guys. I’m gonna run the grill a few more times and see if I can get the temperature down. I’ll do one this afternoon and see how it goes. How many hours do I need to do this for before we can use the Egg to grill steaks and burgers and stuff at 600+°?
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Mar 1, 2018 23:49
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Just seal your gasket back up with a propane tank in the egg mate
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Mar 1, 2018 23:59
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There was still some black charcoal in the grill left over from last time. I put a few fresh charcoals on top of that, lit them, and put about half a chimney full of coals on top of that. Then I put in the ConvEGGtor and the grate (I did this immediately this time, last time I waited about 15 minutes for the other coals to light first) and closed the lid. I didn’t use parafin lighters like I did last time. I’m gonna go outside in about 30 minutes and see how it’s going.
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Mar 2, 2018 00:20
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Dr. Gitmo Moneyson posted:half a chimney full of coals on top of that You are most assuredly trolling at this point. One neat trick grill manufacturers of the egg don't want you to know: When holding the gasket down with one hand, aggressively slam the lid closed. It should save you a few bucks and a lot of time waiting. edit: If you are saying the half-chimney of coals was unlit, disregard the above. Hasselblad fucked around with this message at 00:42 on Mar 2, 2018 |
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Mar 2, 2018 00:37
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Dr. Gitmo Moneyson posted:Wow good to know I’m just a big fat laughingstock. That’s real great for my depression. Thanks guys. You posted on a the internet about your parents loving using Crisco. Don't come crying to us when you end up a laughing stock. Use common sense next time. On a more helpful side, run the grill with some temps in the 400 range a couple of times. Follow the advice that others have given - start small with the temp and coals, and work your way up. Take the time to read what others post, as well. Multiple people commented on the risks of running high for your first run and you ignored that. Don't make that mistake again.
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Mar 2, 2018 00:39
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Hasselblad posted:edit: If you are saying the half-chimney of coals was unlit, disregard the above. Yes it was unlit. I’m not THAT stupid. The temperature was 291° the last time I checked it. 45 minutes later, it’s now 327°. It seems to be under control for the most part, although I’m a little annoyed that it’s so close to 350°, and that I still have to figure out how to get it 100° lower. But still, progress. I closed the top vent a little bit to cut the airflow down some. It’s now about 1/4 of the way open. We’ll see what that does. This grill is apparently a completely different beast from what I’m used to. I’ve only ever smoked on Weber kettles and Char-Griller barrel smokers until now. I’m having to relearn how to smoke.
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Mar 2, 2018 01:17
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Checked it again and it’s at 328°. It’s not 225°, but it’s lower than last time and I’ve acheived stability. Small steps. 
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Mar 2, 2018 02:09
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Light fewer coals.
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Mar 2, 2018 04:02
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Please tell me you’re using Kingsford briquetttes and not lump charcoal. How open is your bottom vent? I bet yours is too open.
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Mar 2, 2018 07:13
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I've never thought about SVing my pork before smoking, but I usually smoke 6 butts at a time. When that poo poo goes on sale I load up my WSM and vac-pack/freeze it all in one and two KG portions.
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Mar 2, 2018 12:08
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Dr. Gitmo Moneyson posted:The temperature was 291° the last time I checked it. 45 minutes later, it’s now 327°. It seems to be under control for the most part, although I’m a little annoyed that it’s so close to 350°, and that I still have to figure out how to get it 100° lower. But still, progress. VERTiG0 posted:Light fewer coals. It really isn't rocket science.
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Mar 2, 2018 12:46
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I know, right? coals + air = heat. Simple. The door on my WSM is leaky as hell so my usual vent is like 100%/90%/90% closed. That works so I can't be arsed buying a new door or putting a gasket in.
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Mar 2, 2018 14:10
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Dr. Gitmo Moneyson posted:Yes it was unlit. I’m not THAT stupid. You have your vents too open. Canuckistan posted:I know, right? coals + air = heat. Simple. I close mine down like that and let the stoker force the old air out. Nothing but the stoker allows air in the bottom and the top vent is only open a smidge. Hasselblad fucked around with this message at 15:17 on Mar 2, 2018 |
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Mar 2, 2018 15:14
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Dr. Gitmo Moneyson posted:Wow good to know I’m just a big fat laughingstock. That’s real great for my depression. Thanks guys. Nobody called you fat. Light less than a hand full of coals next time. Literarlly, imagine how much you can grab with one hand, and take one piece out. Then keep air intake virtually closed. You'll notice it doesn't heat up nearly as hot as you're currently seeing; it may even put itself out, which is fine. If it goes out, repeat the same process but open the vent a bit more and see what happens.
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Mar 2, 2018 15:20
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sellouts posted:Please tell me you’re using Kingsford briquetttes and not lump charcoal. why would you ever imply the user of kingsford is good. I'm trying to go through my stock after a labor day sale a few years ago and it hurts.
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Mar 2, 2018 15:24
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atothesquiz posted:Light less than a hand full of coals next time. Literarlly, imagine how much you can grab with one hand, and take one piece out. Then keep air intake virtually closed. You'll notice it doesn't heat up nearly as hot as you're currently seeing; it may even put itself out, which is fine. If it goes out, repeat the same process but open the vent a bit more and see what happens. This is great advice. Learn your smoker. You've made mistakes and will be better for it. Go forth and sin no more. The first time I used my WSM I did a high-heat (300'ish) chicken cook. The skin was rubbery so I took off the body and put the grill over the charcoal ring. Instead of nicely crisping the skin it insta-charred the gently caress outta the skin and I had to peel off the skin anyways. Live and learn!
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Mar 2, 2018 15:30
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atothesquiz posted:Nobody called you fat. I can't wait until he posts the pictures of his hand all burnt up because he grabbed a bunch of still hot coals to relight them.
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Mar 2, 2018 15:56
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Not totally smoking related but grill related - I discovered a sweet hack last night for cranking my Akorn up to surface of the sun temps for pizza baking. A while ago, I upgraded the gaskets on my Akorn to make it more airtight. This is really great for smoking as it lets you really dial in the air flow, but when you're trying to get the grill up to temp really quickly for making pizza it kind of sucks. Anyway, the trick is to just unlatch the two latches on the bottom that holds the ash tray in place. The ash tray is still attached to the grill by a piece that slides into a bracket, but by unlatching the tray it drops down a bit and you end up with a nice 1/2" channel along the bottom of the grill. That basically turns the whole thing into a gigantic chimney starter. I got it up to 800* in about 15 minutes this way.
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Mar 2, 2018 19:51
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Dr. Gitmo Moneyson posted:MOTHER No. And The factory gaskets suck anyway and you’ll probably end up replacing them with better ones within a year regardless. And you’ve got your top vent open too much. Start with it like 5-10% open, not 25 to 33. bird with big dick fucked around with this message at 22:32 on Mar 2, 2018 |
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Mar 2, 2018 22:26
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atothesquiz posted:Everything I said was accurate, especially the comment about Sperglord Firecock's 300Z. I thought you were talking about this guy: https://forums.somethingawful.com/showthread.php?threadid=2873673
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Mar 2, 2018 22:35
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Trastion posted:I can't wait until he posts the pictures of his hand all burnt up because he grabbed a bunch of still hot coals to relight them. Wait, you aren't supposed to light them while they are in your hand?
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Mar 2, 2018 23:47
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Hasselblad posted:Wait, you aren't supposed to light them while they are in your hand? You do if you're a Real Man.
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Mar 3, 2018 00:00
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veiled boner fuel posted:No. And The factory gaskets suck anyway and you’ll probably end up replacing them with better ones within a year regardless. To expand on this, if you're doing things manually it's fine to have it more open as it's coming up to temp but you want to practically close it all the way once you start getting close to your target temperature. Maintaining 225 means your top vent is literally open just a tiny sliver. Your 25-33% open is more like if you want 400+ to bake a chicken or something. But since you're using a thing that has a fan in it that's capable of forcing air in whether it wants to be there or not, just start with the top vent very nearly closed and leave it there. Like you can't even fit a toothpick in there. Or maybe barely fit a toothpick in there. The fact that you've apparently got the thing set at 225 and it's stable at over 300 means your fan is completely off and it's maintaining over 300 degrees just through natural draw which obviously means your top vent is WAY WAY too open.
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Mar 3, 2018 00:36
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Submarine Sandpaper posted:why would you ever imply the user of kingsford is good. Kingsford is a fine charcoal. Briquettes and lump both have their place. Right tool for the job.
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Mar 3, 2018 01:30
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| # ? May 29, 2024 02:42 |
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Mikey Purp posted:Not totally smoking related but grill related - I discovered a sweet hack last night for cranking my Akorn up to surface of the sun temps for pizza baking. A while ago, I upgraded the gaskets on my Akorn to make it more airtight. This is really great for smoking as it lets you really dial in the air flow, but when you're trying to get the grill up to temp really quickly for making pizza it kind of sucks. Anyway, the trick is to just unlatch the two latches on the bottom that holds the ash tray in place. The ash tray is still attached to the grill by a piece that slides into a bracket, but by unlatching the tray it drops down a bit and you end up with a nice 1/2" channel along the bottom of the grill. That basically turns the whole thing into a gigantic chimney starter. I got it up to 800* in about 15 minutes this way. What did you do gasket wise on the Akorn? I love mine and know air infiltration causes problems. It will cruise at 275 stock without issue...any lower than that it isn't happy.
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Mar 3, 2018 01:34
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C-Bangin' it 