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For slicing, how long do you guys usually smoke pork shoulders at, and at what temperature? Is there a general time per pound guideline?
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Apr 8, 2018 14:27
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| # ? May 14, 2024 19:31 |
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10 Beers posted:For slicing, how long do you guys usually smoke pork shoulders at, and at what temperature? Is there a general time per pound guideline? For slicing? I've only done pulled pork because it will pretty much fall apart afterwards, so you might be pulling yours sooner. Usually 1-2 hours per pound @225-250 (I pull at 203). There's a lot of variance with my smoker at least.
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Apr 8, 2018 20:35
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The glaze I had had hfcs in it. I'm sure I could have found one that didn't but wasn't planning on using it because they are all sugar heavy.
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Apr 8, 2018 22:49
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Thinking about buying one of these when I have enough money. https://www.amazon.com/gp/product/B00MBTOMWK/ref=ox_sc_sfl_title_4?ie=UTF8&psc=1&smid=A23VNXOVEF0FUP
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Apr 9, 2018 05:14
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How about saving up for a pork shoulder first
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Apr 9, 2018 05:59
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i like nice words
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Smoked wings tonight. http://dontsweattherecipe.com/amazing-smoked-chicken-wings/#wprm-recipe-container-13338 Was good. I did them at 240 for 2 1/4 hours, then grilled for a couple of minutes each side. When I do them again I'll probably skip the grill. They were crispy enough out if the smoker.
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Apr 9, 2018 06:17
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The gently caress, man? 200 for cold smoker? Why the gently caress don’t you get a few hundred hours smoking the classics?
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Apr 9, 2018 06:40
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Internet Explorer posted:Smoked wings tonight. I like my chicken skin super crispy and I've never managed to get them that way under like 400. Last time I did wings I smoked, pulled them under temp, then tossed them in the oven for a bit to crisp them up.
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Apr 9, 2018 06:51
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Internet Explorer posted:Smoked wings tonight. Those look amazing. Bookmarked for when the GD snow is gone.
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Apr 9, 2018 14:03
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DiggityDoink posted:I like my chicken skin super crispy and I've never managed to get them that way under like 400. Last time I did wings I smoked, pulled them under temp, then tossed them in the oven for a bit to crisp them up. Yeah, I was surprised they were as crispy as they were when I pulled them out. I have an electric smoker, but I doubt that's the reason. I'm still rather new to this and it was dark by the time I pulled them, so I'll have to pay more attention next time.
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Apr 9, 2018 14:14
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Canuckistan posted:Those look amazing. Bookmarked for when the GD snow is gone.  Did you use a water pan in your smoker for these or not? I assume they'd get more crispy without. sellouts posted:The gently caress, man? 200 for cold smoker? Just let him be. I agree that it's silly but gitmo gonna gitmo
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Apr 9, 2018 14:21
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Smoked wings are great. Like the recipe basically states toss in olive oil and rub of your choice. Easy peesy. I should do some vortex ring thing now that I think about it. And I agree about the snow...god dang snowed this morning. Supposed to be in the 60-70s this weekend. Might be wing weekend.
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Apr 9, 2018 14:41
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C-Bangin' it 
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Larrymer posted:
I did! I have an MES 30, if that helps any. It was pretty windy out yesterday and even though I had the exhaust clamped down as low as I could, I'm wondering if wind was blowing in it, causing the element to run more, giving it more direct heat than normal? I dunno! I didn't open the door at all the entire cook, so I didn't really keep an eye on them. I think I'll just pay more attention to them next time before just tossing them on the grill. They were great, though. Highly recommend.
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Apr 9, 2018 14:49
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Cool, I will have to try them. I haven't smoked any chicken at all yet, something I need to remedy.
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Apr 9, 2018 14:57
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Made some smoked ice for bloody marys on Sunday. Turned out to be the best bloody mary I've ever had (not that I was an expert before). Before pic below. You can smoke water, but ice has more surface area and smoke clings to cold surfaces.  After 30 minutes of smoking and refreezing:  Finished product using the recipe linked (rim is salted with Memphis Meathead Rub):  Bonus brat pic: 
RisqueBarber fucked around with this message at 17:47 on Apr 9, 2018 |
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Apr 9, 2018 17:44
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RisqueBarber posted:(rim is salted with Memphis Meathead Rub): you're under arrest
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Apr 10, 2018 18:04
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Mob posted:you're under arrest Don't worry, there was no salt in the rub or on the glass.
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Apr 10, 2018 19:36
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i got pellet smoker! what should I cook first in it? I have bacon curing right now and my wife LOVES kebabs. maybe do ribs this weekend?
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Apr 11, 2018 14:21
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bewbies posted:i got pellet smoker! Make sure you season it first and burn off all the chemicals and poo poo inside before cooking anything. Otherwise, ribs and pulled pork are pretty easy first smokes. Ribs are harder because you can't really probe them for temps, it's more of a feel thing. I've done them a couple times and still haven't gotten them perfected yet. Brisket and PP were great first time and every time for me at least.
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Apr 11, 2018 14:50
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bewbies posted:i got pellet smoker! Congrats. Pulled pork. Or Ostrich. Waiting on a post asking how to cold smoke and cure an Ostrich. Seriously no matter what you cook, get some sausage and toss it in for lunch while dinner cranks. The cooker is going full tilt so toss on anything. A package of brats or whatever you can find. There are also fatties. Decent weather can't get quick enough here. From 70 to 30 within 2 days.
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Apr 11, 2018 17:13
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Any opinions on using a Kettle Grill to smoke? Many folks online seem to prefer the results of wood on coals to pellets. Plus the cost of $200 vs $900 for a kettle versus a smoker is nice.
Indolent Bastard fucked around with this message at 19:34 on Apr 12, 2018 |
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Apr 12, 2018 18:53
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I do it just fine with my cheap Stok. Requires a little more work to get the flow and temps right but still a pretty straightforward process once you get it. I do plan on getting a dedicated smoker eventually once we add on to our patio but for now it works great.
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Apr 12, 2018 19:01
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Indolent Bastard posted:Any opinions on using a Kettle Grill to smoke? Many folks online seem to prefer the results of wood on coals to pellets. Plus the cost of $200 vs $900 for a kettle versus a smoker is nice. I have a Weber gold 22.5” and a WSM bullet smoker, also 22.5”. I use the grill just as often to smoke things if it isn’t something that covers the whole grate, like tri tip or a small butt. I use the WSM for briskets and the two pack of butt from Costco and when I do a bunch of ribs.
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Apr 12, 2018 20:40
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So I had been looking for a smoker larger than my 35 gallon Pit Barrel Cooker recently since my catering is ramping up. I found this one made from a 60 gallon air compressor tank, and haggled 1/3 of the price off, happily found out it JUST fit in my friend’s Forester, and proceeded to burn it out for 6 hours yesterday since it hadn’t been used since this one 70 degree weekend we had in February up here in Boston. Today it’s time for 4 racks of spare ribs and 4 chicken legs to start getting used to the new smoker.  (This pic is from one of the builder’s cooks, but it shows the inside nicely)
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Apr 13, 2018 14:36
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That's a gently caress ton of charcoal at the bottom. What does it take a whole bag?
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Apr 13, 2018 14:47
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RisqueBarber posted:That's a gently caress ton of charcoal at the bottom. What does it take a whole bag? I’m not sure tbh. The previous owner/builder did have a grate in the bottom so I’m assuming that’s just one or two briquettes deep and not all the way in the bottom. Otherwise that would be two bags probably. I’m gonna use the charcoal basket from the PBC today to contain the charcoal better. Also using lump for the first time ever today, wish me luck.
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Apr 13, 2018 15:09
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This new smoker is surprising me left and right. It maintains temperatures so well that I don’t even know if it’s worth modding. I made some ribs yesterday which were phenomenal, and a few chicken quarters today which was the best chicken I’ve ever smoked. That’s saying something coming from someone who started on a PBC, which is knows as a chicken smoking machine. 
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Apr 15, 2018 00:06
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 Tossing some ribs on the PBC for the first smoke of spring.
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Apr 15, 2018 18:56
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pellet grill is goddamn pro. question about smoking on it: the "high smoke" setting puts off a LOT of smoke - way more than i've ever used. should I dial back use of "high smoke" to avoid oversmoking? if so, how long should I keep it on for a pork butt or ribs?
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Apr 16, 2018 14:51
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it seems to me that you could also just wrap them if they start looking too dark.
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Apr 16, 2018 22:19
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Just used my Redhead bullet smoker for the first time since NYE. It went a lot smoother this time, had coals last for about four and a half hours using a donut shape (was trying that snake method, but I messed up when I dumped my coals). I think I could go longer if I dumped my coals right. Finishing my butt in the oven now due to a sudden downpour that, well, soaked my new bag of charcoal. 225 through the night, then I'll let it rest until lunch tomorrow.
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Apr 19, 2018 03:26
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Anyone have any experience with the Weber MasterTouch series? Friend of mine is looking for my expertise since I smoked a ton for him on a regular ol' stock Weber several years back, but I have never bought one myself, I inherited both models I had. So I can't speak to the value for money aspect of these things, outside of the fact that the same drat model is almost twice as expensive in Germany. Guy doesn't want to go full-smoker, but would like to have the options to smoke stuff like I did. All I can say for Weber is that I'm assuming the fuckers still last a lifetime, and are excellent quality, but almost more quality than you really need. And for 349 Euros (the US model is 219 DOLLARS), I feel like I should either recommend him something bigger at better value-for-money, or simply something cheaper. I almost fee https://www.weber.com/US/en/grills/charcoal-grills/master-touch-series/pimid_107.html That's the model, and this is what the German deal comes with:  Hood, non-stock grate (I think?), cook book, and a pack of charcoals.
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Apr 20, 2018 16:14
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I have that particular webber. I'm not a huge fan of the bottom vents/ash cleaning but I can set and forget for 2-3 hr smokes. Good for chicken or smoke > oven or SV; I couldn't imagine doing anything like a brisket in it. The grate doesn't really need to be upgraded which is where many cheaper grills really slack off. The middle part that detaches for their various grill attachment things is nice to use on a chimney as a reverse broiler. It's a good grill, not sure if there's a german equiv.
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Apr 20, 2018 19:16
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I'm going to be packing house and cleaning this weekend so I want to do a pork tenderloin in the smoker, low and slow. Any tips, recommendations, or things I should be aware of?
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Apr 20, 2018 19:25
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10 Beers posted:I'm going to be packing house and cleaning this weekend so I want to do a pork tenderloin in the smoker, low and slow. Any tips, recommendations, or things I should be aware of? It's best to tie up the narrow end to try and get a uniform cylinder shape and can cook pretty quick (for smoking meat), so I'd start checking it after an hour and half to not go over 145. Sear it in a cast iron pan after for a nicer looking crust.
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Apr 20, 2018 19:39
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Duzzy Funlop posted:Anyone have any experience with the Weber MasterTouch series? Friend of mine is looking for my expertise since I smoked a ton for him on a regular ol' stock Weber several years back, but I have never bought one myself, I inherited both models I had. Goddamn that's pricey, but still worth it. The MasterTouch is just a Premium 22.5" kettle with all the add-ons. You can't go wrong with one of these. Tell him to go for it, it's probably the best do-everything cooker on the market. Submarine Sandpaper posted:I have that particular webber. I'm not a huge fan of the bottom vents/ash cleaning but I can set and forget for 2-3 hr smokes. Good for chicken or smoke > oven or SV; I couldn't imagine doing anything like a brisket in it. The grate doesn't really need to be upgraded which is where many cheaper grills really slack off. The middle part that detaches for their various grill attachment things is nice to use on a chimney as a reverse broiler. I have done many 12+ hour cooks in my Weber kettles, the snake method of laying the charcoal works wonders.
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Apr 20, 2018 21:06
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VERTiG0 posted:I have done many 12+ hour cooks in my Weber kettles, the snake method of laying the charcoal works wonders.
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Apr 20, 2018 21:25
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Submarine Sandpaper posted:I have that particular webber. I'm not a huge fan of the bottom vents/ash cleaning but I can set and forget for 2-3 hr smokes. Good for chicken or smoke > oven or SV; I couldn't imagine doing anything like a brisket in it. The grate doesn't really need to be upgraded which is where many cheaper grills really slack off. The middle part that detaches for their various grill attachment things is nice to use on a chimney as a reverse broiler. Since I’ve been looking at Weber’s for the last while, I’ve found that most long smokes are done with the slow and sear unit (expensive) or by replicating it with fire bricks and a water pan. It seems like a common solution to your brisket concerns. I’ll give a trip report once I’m set up.
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Apr 21, 2018 12:29
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The slow and sear is expensive, but I've gotten so much use out of it. Any type of replication turns the standard Weber into a solid smoker, IMO, it is a great method to produce some super tasty results.
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Apr 21, 2018 23:00
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So I've always heard that ribeye isn't really suited for slow smoking, but what happens if I got a 3-4 bone roast and just cooked it like a brisket? Will it get tough and dry? Always been a little curious.
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Apr 22, 2018 04:33
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