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VERTiG0 posted:I got some $15 set off of Amazon like 4 years ago and I've done dozens and dozens of birds with great success. Same. Then I broke them when I thought they were able to be taken apart. Then I bought some $15 shears that can.
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Jan 5, 2019 02:15
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Colostomy Bag posted:Now we need to discuss poultry shears. Go on...
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Jan 5, 2019 02:22
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Is it acceptable to smoke a brisket to the stall, then foil it and put it in the oven at like 300 till it's done? I see this is common with pork, but on beef...?
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Jan 5, 2019 14:25
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Yup, totally doable. That's what those of us with electric smokers are basically doing regardless of an actual oven or not. The one thing I will say is that I've found wrapping with foil causes my brisket to come out too braised. I like using butcher paper.
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Jan 5, 2019 14:37
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Cool, thanks! Is butcher paper a supermarket thing, or Amazon?
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Jan 5, 2019 14:42
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Mercury Ballistic posted:Cool, thanks! Is butcher paper a supermarket thing, or Amazon? You can use parchment paper if you can't find butcher paper at the grocery.
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Jan 5, 2019 15:18
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Or if you have a U-Line account at work just order it there. That's what I do. Cheap and quite a few options.
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Jan 5, 2019 16:36
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Tezcatlipoca posted:Go on... I found a set of these on clearance. https://www.amazon.com/Fiskars-PowerArc-Easy-Action-Shears/dp/B01MT5RQUR You want to talk about EZ spatchcocking. So much nicer than my old set.
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Jan 5, 2019 21:40
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Canuckistan posted:I found a set of these on clearance. Ok, I'm lazy and my shears rotate apart and I toss them in the dishwasher. How do you clean what you linked?
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Jan 6, 2019 18:22
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C-Bangin' it 
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I'm thinking about getting a masterbuilt 30 inch electric smoker. Are these worthwhile? What easy idiot proof smoker should I get? I like sous vide because it's hard to gently caress up.
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Jan 7, 2019 05:32
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TheReverend posted:I'm thinking about getting a masterbuilt 30 inch electric smoker. I have one and like it but it doesn't produce a lot of smoke on it's own, you'll probably want something like this to go with it. https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M
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Jan 7, 2019 05:42
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I have one and while I'm definitely new to the hobby it seems to produce enough smoke for me. I have the one with the flat digital controls, not the one with them raised. Not sure how much that matters. I don't preheat it. Just throw in the meat, the wood chips, then turn it on. That runs the heating element plenty to get the chips smoking. I'll usually throw another stack in like 1-2 hours later. Been plenty of flavor for me. But I also got it because I live in an apartment and didn't want a traditional smoker that obviously produces way more smoke. It is extremely brain dead. I feel like I'm cheating. The worst part is cleaning. I remove everything I can and clean those parts every cook. I bet most folks don't and are fine. Internet Explorer fucked around with this message at 06:13 on Jan 7, 2019 |
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Jan 7, 2019 06:10
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Internet Explorer posted:I have one and while I'm definitely new to the hobby it seems to produce enough smoke for me. I have the one with the flat digital controls, not the one with them raised. Not sure how much that matters. I don't preheat it. Just throw in the meat, the wood chips, then turn it on. That runs the heating element plenty to get the chips smoking. I'll usually throw another stack in like 1-2 hours later. Been plenty of flavor for me. You probably dont need to clean literally everything inside, like the side parts that hold up the racks don't get dirty other than smoke (you do have to take the bottom right/left side out to remove the drip tray tho). I take out all the racks I'm not using so I don't have to clean them, but you do need to clean the racks, and at least the drip tray every time. I hosed up once and didn't clean poo poo for like 3 months after one smoke and had a shitload of mold. I scrubbed the gently caress outta the inside and then ran the thing at full throttle for a few hours. Also true about just putting the meat in when you're doing the preheat, you get a lot of smoke that way since the heating element is on full time. I just never got a good smoke ring using the heating element alone, once i got that a-maze-ing tray, the smoke penetration was just better. It's fine for something like smoked salmon but when I do brisket I want that smokey flavor going as deep as possible. DiggityDoink fucked around with this message at 09:04 on Jan 7, 2019 |
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Jan 7, 2019 08:57
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TheReverend posted:I'm thinking about getting a masterbuilt 30 inch electric smoker. MES is basically as easy and cheap as smoking can get. The only thing I'd mention is that you can't get a full rack of ribs on the 30". That said, the 30" sells for so much less than the 40" that it may be worth the tradeoff unless you're routinely cooking for big groups.
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Jan 7, 2019 09:08
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BeastOfExmoor posted:MES is basically as easy and cheap as smoking can get. The only thing I'd mention is that you can't get a full rack of ribs on the 30". That said, the 30" sells for so much less than the 40" that it may be worth the tradeoff unless you're routinely cooking for big groups. It's an easy enough get around to fit a full slab of ribs in, just cut them in 1/2. You're more than likely slicing them before serving so it doesn't really matter if it's a whole or a half going in.
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Jan 7, 2019 09:20
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No big groups. Just me , the wife, and a baby. Thanks I'll check it out!
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Jan 7, 2019 12:50
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MES 30 is a great starting smoker. I haven't used mine in the winter yet this year but it works well in summer. It does have a hard time getting big slabs of meat (racks of ribs or full packer briskets) but you CAN cut meat in half. I had a group of people and ended up doing 3 racks of ribs in mine. I would agree with others that you don't get a fantastic smoke ring, but the food tastes great coming out of it, and it's so easy to use. Just put in meat, add wood and let it run. I generally add extra wood about every hour or so for a few hours since the hopper doesn't work. Plan on getting a decent probe thermometer too so you aren't opening and closing to get temps. I use a wireless one and it make life easy, I can see my meats temp while sitting cozily in the living room.
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Jan 7, 2019 14:15
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Final question, is this something you have to somewhat babysit? I probably shouldn't start smoking and then head to work for 8 hours ...?
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Jan 7, 2019 14:36
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For a brisket or pork shoulder you could probably do that, most stuff is going to be faster than that though.
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Jan 7, 2019 14:46
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Some MES have a meat probe and a remote, but the range is poo poo compared to something dedicated to the task.
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Jan 7, 2019 15:01
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Colostomy Bag posted:Ok, I'm lazy and my shears rotate apart and I toss them in the dishwasher. How do you clean what you linked? Same way as any other scissors? Wash, sanitize, air dry. If I'm doing turkey I already have sink of bleach water on the go for sanitizing as I go.
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Jan 7, 2019 15:52
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TheReverend posted:Final question, is this something you have to somewhat babysit? You can prety much let it go, If you want to let it sit you'd probably want to get the amazon pellet thing. They'll give you many hours of smoke. I get to work from home so I just set mine and toss wood in occasionally. I'd recommend trying some pulled pork on a weekend or something to make sure it's all working correctly. Colostomy Bag posted:Some MES have a meat probe and a remote, but the range is poo poo compared to something dedicated to the task. yeah but not the ~$100-$140 30" You're better going with a separate device.. I think some of the remote thermometers have a cloud connection so you can even monitor from work.
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Jan 7, 2019 16:12
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I finally got around to replacing my heating element this weekend so I did a Pepper Stout Beef to celebrate. Oh so good! I am not sure if the old element was actually bad because one of the leads was corroded and fell apart. That might have been all it was but for $30 they sent an element and 2 new leads so I changed it all anyways. Worked great after.TheReverend posted:I'm thinking about getting a masterbuilt 30 inch electric smoker. I have an MES 40 (get the 40 if you ever plan on doing bigger meals/parties) and love it but yes you will also want to get an AMAZEN pellet smoker to put inside to get more smoke. The Amazen is also good if you want to cold smoke fish or cheese or something as you can use that for smoke instead. One thing with the electrics is that you cant get crispy skin on chicken and stuff due to the temp not getting high enough. You can always finish on a hot grill or the oven if that matters though.
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Jan 7, 2019 16:57
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Canuckistan posted:Same way as any other scissors? Wash, sanitize, air dry. If I'm doing turkey I already have sink of bleach water on the go for sanitizing as I go. That was sort of my question and wondered to how to get them clean. Guess what I was getting at is my two pairs I can take them apart and not have (possible) meat stuck in the hinge. tater_salad posted:
Sure, don't do Maverick.
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Jan 7, 2019 17:13
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Colostomy Bag posted:Sure, don't do Maverick. Seriously, this thread is littered with people who started with "cheaper" thermometers and then upgraded when they failed in one to two years. Save the pain and money and get a Thermoworks Smoke from the get go.
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Jan 7, 2019 21:49
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The smoke is so good. No question the single largest thing you can do to up your cooking game.
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Jan 7, 2019 23:12
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My Maverick lasted over 3 years. I'm one of the lucky ones.
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Jan 8, 2019 04:05
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My Smoke has been a serious PITA. After a couple of hours one of the probes would just show like 180F no matter what the temp was, and it kept doing that if I put replacement probes in too. I use my Flame Boss now for easy-mode cooking anyway, but it was annoying.
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Jan 8, 2019 05:52
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VERTiG0 posted:My Maverick lasted over 3 years. I'm one of the lucky ones. You should have bought a lotto ticket.
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Jan 8, 2019 16:55
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According to my order history my Maverick is going on 4.5 years, though I've replaced both probes at least once.
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Jan 8, 2019 17:47
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FYI, the Smoke is on sale for for $20 off right now- I decided to pick one up so I don't have to leave my ChefAlarm outside anymore.
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Jan 8, 2019 18:07
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Veritek83 posted:FYI, the Smoke is on sale for for $20 off right now- I decided to pick one up so I don't have to leave my ChefAlarm outside anymore. I'm ready to make the leap. Anyone "beat on them"? As in hey it is sprinkling outside, and it survives? Probe life?
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Jan 8, 2019 18:37
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Colostomy Bag posted:I'm ready to make the leap. Anyone "beat on them"? As in hey it is sprinkling outside, and it survives? Probe life? I've used mine outside when it was raining, it was fine. It's pretty durable overall.
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Jan 8, 2019 19:31
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Colostomy Bag posted:I'm ready to make the leap. Anyone "beat on them"? As in hey it is sprinkling outside, and it survives? Probe life? I've left mine overnight in the snow. It was fine.
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Jan 8, 2019 19:47
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What does this line mean: Smoke Gateway only; Smoke BBQ thermometer sold separately.
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Jan 8, 2019 19:57
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Colostomy Bag posted:What does this line mean: The gateway is a device that allows you to capture and process the data sent by the Smoke BBQ Thermometer. You don't want to own the Gateway without the Thermometer.
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Jan 8, 2019 20:04
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ada shatan posted:The gateway is a device that allows you to capture and process the data sent by the Smoke BBQ Thermometer. You don't want to own the Gateway without the Thermometer. Ahhh, gotcha. Previous link confused me. I can basically get away with the 2 channel kit if I don't care about the wifi.
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Jan 8, 2019 20:09
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The gateway lets you connect your smoke to wifi and poo poo. The basic smoke just talks to the base station. But yeah the gateway would be useless without the smoke proper.
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Jan 8, 2019 20:09
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I think I am going to get a DOT and Thermopop. I really want to want the Smoke, but I want it to have 1-2 more probe spots for when I do multiple meats. I think eventually I will get this. https://www.thermoworks.com/Signals
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Jan 8, 2019 20:12
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El Jebus posted:I think I am going to get a DOT and Thermopop. I really want to want the Smoke, but I want it to have 1-2 more probe spots for when I do multiple meats. One of those things where it is easier to ask for forgiveness than permission. So go for it.
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Jan 8, 2019 20:16
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