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tater_salad posted:Know what else is hard to gently caress up and cheap as all getout.... Pork shoulder.. but it's a decently long smoke. (90min/lb) I promise I will do a pork shoulder soon.
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Mar 21, 2018 00:33
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A big colony of pregnant ferals isn't  , it's  . Look up TNR resources in your area.
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Mar 21, 2018 00:38
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i like nice words
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You can dry out chicken breast if you're not careful, but legs and thighs are super easy. They'll stay juicy for a pretty large temperature range. I'd say get a pack of chicken dark quarters and give that a shot. Pretty easy pieces to smoke.
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Mar 21, 2018 00:50
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Dr. Gitmo Moneyson posted:Have you ever considered not being a giant snarky rear end in a top hat bitch? He's right. Seriously, read amazingribs.com and the billion articles they have on there about everything smoking related. There's nothing that unique about what smoker you have. Don't bother smoking or ruining more food until you have a pretty good grasp of the process. It's not hard after your first few smokes, just put in a hour of your time so we can stop pissing down the well on you here. https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-calibrate-your-grill-or-smoker-dry https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/tips-buying-meat All from here in the science & tech section. https://amazingribs.com/table-contents Then read some recipes for what you want to cook from that site. It breaks down everything you would need to know. Gotta walk before you run. Suburban Dad fucked around with this message at 00:59 on Mar 21, 2018 |
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Mar 21, 2018 00:55
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^^ this.. I buy like 3 big packs of "not chicken breasts" and smoke them when I'm having a party and don't want to smoke stuff forever. I have yet to gently caress up chicken bits. Note: if for some reason your store sells skinless chicken bits don't buy those they'll be terrible, I feel like this caveat needs to be stated.
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Mar 21, 2018 00:58
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Bottom Liner posted:That is way too much wood holy poo poo
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Mar 21, 2018 01:30
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I'm doing 4 racks of ribs and 4 half-chickens in the PBC this coming Saturday for a party. Gonna go with a huli-huli marinade/glaze for both of them. gently caress yeah Pit Barrel Cooker.
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Mar 21, 2018 02:14
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Larrymer posted:He's right. Seriously, read amazingribs.com and the billion articles they have on there about everything smoking related. There's nothing that unique about what smoker you have. Don't bother smoking or ruining more food until you have a pretty good grasp of the process. It's not hard after your first few smokes, just put in a hour of your time so we can stop pissing down the well on you here. Well look at that, I’m already learning something. https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and quote:Black and gray smoke happen when the fire is starving for oxygen, and they can make bitter, sooty food tasting like an ash tray. Billowing white smoke is common when you just start the fire, and when the fuel needs lots of oxygen as it goes through stages 1 (dehydration) and 2 (gassification). If it doesn't get enough and if the fuel is not emitting gases for stage 3 (burning bush combustion), the fuel smolders and produces white smoke. For short cooks of thin meats, you might just want the heavier, more intense white smoke, and we'll discuss that below. Here are some tips on how to get blue smoke for long cooks. Apparently my white smoke came from the wood igniting, and not from improper combustion, and the reason there was so much of it for so long was because I used too much wood. So the reason the smoke appeared to decrease and turn blue later on is because it was doing exactly what it was supposed to. In other words, my smoke was fine this entire time, I just used way too much wood. So uh... hunh...... wait what else did I do wrong? I think I might’ve also added the wood before the charcoal got hot enough, but was that it?
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Mar 21, 2018 03:19
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IDK how it is on kamados but on my Webers I run the top vent fully open and control the temperature by opening or closing the bottom damper. Maybe give that a whirl.
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Mar 21, 2018 04:04
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VERTiG0 posted:IDK how it is on kamados but on my Webers I run the top vent fully open and control the temperature by opening or closing the bottom damper. Maybe give that a whirl. I do the same thing on my WSM - and that seems to be exactly what the general internet indicates also - not sure what is special enough about a BGE that it would behave differently from a pure convection and combustion standpoint. ROJO fucked around with this message at 04:51 on Mar 21, 2018 |
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Mar 21, 2018 04:48
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ROJO posted:I do the same thing on my WSM - and that seems to be exactly what the general internet indicates also - not sure what is special enough about a BGE that it would behave differently from a pure convection and combustion standpoint. My WSM is leaky as hell and I have to use the top vent to fine tune the temp. I'm careful not to close it too much as trapping the smoke inside can cause bitter flavours. Canuckistan fucked around with this message at 15:02 on Mar 21, 2018 |
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Mar 21, 2018 13:42
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I am curing 5 pounds of pork belly. It was really good looking pork belly, but costco cut it into ~1.5" strips for some reason. Also my wife is now terrified of prague powder.
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Mar 21, 2018 14:58
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I feel like I read 5 novels worth of info before i even bought my WSM, much less started throwing poo poo in it and posting about it on the internet.
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Mar 21, 2018 15:33
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I did my learning on youtube. Got into the hobby a few years back after following some youtube bbq'ers and going "I wanna do that".
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Mar 21, 2018 15:40
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I find so much enjoyment from hunting through the depths of the Internet whenever I get into a new hobby, whether it’s modifying cars, photography, smoking meats, sous vide cooking, etc etc There are communities for almost any hobby/interest, and the wealth of human knowledge is nicely arranged for you on the Internet. Put some time in and do some research! I find that researching and planning phase to be one of the most fun parts of the process. For example, here I am at work researching how to modify trailers and get the smoker trailer I want put together. Doodling designs and researching other people’s trailer builds is exciting as hell.
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Mar 21, 2018 17:24
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BritishRacingGreen posted:I find so much enjoyment from hunting through the depths of the Internet whenever I get into a new hobby, whether it’s modifying cars, photography, smoking meats, sous vide cooking, etc etc Same. I keep looking into wood working since my father and father-in-law both dabble and have all the tools, but I’m a thousand miles away and every time I look at various parts of the hobby I get overwhelmed unlike any other hobby of mine before. I built a workbench in the garage and then promptly went back to other hobbies.
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Mar 21, 2018 17:49
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VERTiG0 posted:IDK how it is on kamados but on my Webers I run the top vent fully open and control the temperature by opening or closing the bottom damper. Maybe give that a whirl. Kamados are much better insulated and better sealed than the Webers. I don't have an egg, but on my kamado, the top is almost completely closed while smoking.
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Mar 21, 2018 18:12
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Yea even my cheap rear end non ceramic Kamado, I only have to open the bottom vent like 1/5 of an inch, the top vent maybe 1/4 of an inch, to maintain 250. I usually leave the bottom vent only open a crack and use the top to adjust temperature.
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Mar 21, 2018 19:10
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VERTiG0 posted:It was...alright. Definitely not my best brisket. Not dry, but not very juicy either. I attribute that to it being Canada AA grade instead of AAA or Prime, but those are nearly impossible to find around here. Doing my first brisket on the PBC on Sunday. How long did yours take? Also what was the weight? RisqueBarber fucked around with this message at 19:15 on Mar 21, 2018 |
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Mar 21, 2018 19:13
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On my Akorn, for 225, the bottom vent is closed to where i can only see the gap if i look at it from the side, and the top vent is maybe 1/16" open.
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Mar 21, 2018 19:14
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bewbies posted:I am curing 5 pounds of pork belly. It was really good looking pork belly, but costco cut it into ~1.5" strips for some reason. My Costco typically has both sliced and full skinless bellies. I believe they do the slicing in house, so you might try asking an employee if you don't see any full bellies on the rack. I assume there are some common recipes that use sliced belly, but no idea what they are.
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Mar 21, 2018 21:15
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Before I post the pics of my chuck roast from last night, I have a couple questions. I just dropped my pork belly in the bacon cure, but it’s pretty thin, only about an inch thick at it’s thickest point, and it was too long to fit cleanly in the gallon-size Ziploc bag I stuck it in so it’s folded a bit at one end. Amazing Ribs says that stacking meat in bacon cure is a bad idea, so is it okay that one end of the meat is folded if I pretend that the folded end is twice the thickness? Also the folded meat is about 1.25-1.5 inches thick, so taking that into account, the Wet Curing Calculator on AmazingRibs.com shows it should stay in the cure between 2.1 and 3 days. Is that about right?
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Mar 22, 2018 00:08
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Can anybody recommend a smoke+sous vide technique for a pork shoulder? Gonna make Memphis dust and give this method a try soon.
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Mar 22, 2018 02:31
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Lawnie posted:Can anybody recommend a smoke+sous vide technique for a pork shoulder? Gonna make Memphis dust and give this method a try soon. https://www.youtube.com/watch?v=vPAMMe5co0o Of course, non liquid smoke version
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Mar 22, 2018 02:45
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I've been around bbq all my life and still read this entire thread and a ton of other poo poo before trying my smoker. Don't Dunning-Kruger yourself. I'm going to have a ton of chilis soon and I can't wait to smoke a ton of them for mole and chili. Tezcatlipoca fucked around with this message at 05:21 on Mar 22, 2018 |
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Mar 22, 2018 05:19
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What ya growing? I have some cowhorn cayennes that are looking good.
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Mar 22, 2018 07:23
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I've got several poblanos, cayenne, jalapeño and something labeled basket of fire that's already got 20 or so fruit.
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Mar 22, 2018 15:04
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What better way to spend a calm and relatively warm (42F) Friday than smoking a pork shoulder, couple rack of ribs, and a family pack of chicken thighs? Here you can see my PBC grate mod in all its glory, lowest grate has a pizza pan to deflect some of the heat (something I’m trying out), second rack has nothing, third has a full pork shoulder, and top rack (now) has two baby back racks on top. Temps holding around 270 on the top rack. EDIT: 1 hour in - I spent a little bit of time playing with the intake, and I am managing to keep a perfect 255 on the top rack for my ribs now. Super pumped for what might turn out to be some drat good ribs, and the first since modding the PBC. BritishRacingGreen fucked around with this message at 19:35 on Mar 23, 2018 |
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Mar 23, 2018 18:51
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BritishRacingGreen posted:What better way to spend a calm and relatively warm (42F) Friday than smoking a pork shoulder, couple rack of ribs, and a family pack of chicken thighs? God drat I'm jealous. Gonna have to figure how to work a drill and do mine.
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Mar 23, 2018 20:16
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Okay here’s those chuck roast pics I promised. The roast. It’s about 3 lbs.  After I applied the dry brine. This was at 11:30 PM.  After applying the rub. It was 1:30 in the morning when I did this, two hours after the dry brine. After this I put the roast in a Ziploc bag and stuck it in the fridge.  I put the roast on the Egg just after 9:00 AM.  Two and a half hours later, the internal temp was 160° and it was time to wrap the roast in foil per the recipe I used. I feel like it should’ve taken longer than that for the temp to hit 160° but whatever.   Pulled the roast at 205° at 3:00 PM. It was supposed to be an 8-hour cook but it only took 6 hours.  Overall it was pretty good but I think I used too much rub. In other news, I just bought a SHITLOAD of cheeses and I’m gonna cold smoke all of them as soon as I empty the bean cans I bought to hold the coals. Pics will follow. Get hype. 
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Mar 23, 2018 21:15
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RisqueBarber posted:Gonna have to figure how to work a drill and do mine. Let one manly hobby pave the way for another.
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Mar 23, 2018 21:15
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RisqueBarber posted:God drat I'm jealous. Gonna have to figure how to work a drill and do mine. Honestly it isn’t as hard as you think! I would recommend having a friend to help you, though, as having someone brace the smoker against you while you’re drilling will be helpful. Having someone hold the nut as you screw the bolt in will be helpful too. If you’d like I can draw you a detailed diagram to help you out while I wait for my ribs, which I just wrapped.  EDIT: I drew you a really quick diagram. I’m no engineer but I figure this would be helpful.  EDIT V2: these ribs are really great. Better than any I made with the PBC hanging method. I no longer have any regrets about modifying my PBC.  
BritishRacingGreen fucked around with this message at 23:04 on Mar 23, 2018 |
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Mar 23, 2018 21:30
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Why not just get a Weber from the get go?
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Mar 24, 2018 00:40
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Hello there my new friend.  No meat tonight. I am doing the burn in. Tomorrow night I am having friends over and will be doing something tasty to break it in though!  Can't wait! I love new toys!
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Mar 24, 2018 02:15
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Before I actually attempt this later today, will cold smoking a block of Philadelphia cream cheese cause it to melt onto everything else in the smoker? Assuming the temp is 90° or so and there is a sheet of wax paper under it. I’m trying to avoid a mess. EDIT: I also need to know where to put the temperature probe, which on my thermometer is an alligator clip. I’m gonna be using the setup described here to cold smoke a bunch of cheeses. Is it okay to clip the probe to the wire rack the cheese sits on, even though it’s over a pan full of ice, or should I put it someplace else? I. M. Gei fucked around with this message at 09:36 on Mar 24, 2018 |
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Mar 24, 2018 08:56
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So there were some questions about "billowing white smoke" versus "thin blue smoke" in here so I took a couple shots from the smoke I'm doing today. Billowing white smoke: https://i.imgur.com/mMpcMJm.mp4 Thin blue smoke: https://i.imgur.com/SgPyOF2.mp4
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Mar 24, 2018 12:05
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RisqueBarber posted:Doing my first brisket on the PBC on Sunday. How long did yours take? Also what was the weight? Mine took about 8 hours total, it was 9lbs. Took only 2.5 hours to get to 160, then I wrapped in butcher paper and rode it out til probe tender. BritishRacingGreen posted:
This kicks rear end and I am so doing this to my PBC. You bought some 18" Weber grates?
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Mar 24, 2018 13:07
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5.5 lb bone-in shoulder with Memphis Dust going on the 22" WSM at 5 AM, kingsford blue and apple chunks. Got my coffee and my nintendo switch all ready to ride this one out until the wife and dogs wake up. First smoke of the year, so wanted to stick with something foolproof. I'll probably through a tray of beans under it partway through. 
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Mar 24, 2018 13:18
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Dr. Gitmo Moneyson posted:Before I actually attempt this later today, will cold smoking a block of Philadelphia cream cheese cause it to melt onto everything else in the smoker? Assuming the temp is 90° or so and there is a sheet of wax paper under it. Whatever you do, don't overshoot your target temp. You want to place the probe where the cheese is going to be, but ensure the probe tip is at least an inch or two away from any of the cheese being smoked.
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Mar 24, 2018 14:24
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6.5 hours in, thoroughly in the stall at 154 for the last two hours.
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Mar 24, 2018 19:33
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