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I've gotta say; while all day smoking has been fun; my favorite technique (and best results) so far has been water bath + kamodo finish. Consistent as gently caress results with the great smoked flavor. Goddamn.
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Jun 3, 2019 10:21
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Walked posted:I've gotta say; while all day smoking has been fun; my favorite technique (and best results) so far has been water bath + kamodo finish. Consistent as gently caress results with the great smoked flavor. Goddamn. I prefer doing brisket start to finish in the smoker, but I have converted to sous vide pork shoulder for ~20hrs @ 165F finished in a smoker (or oven if I'm lazy) for 2 hours and the results are fantastic. I have a large enough Cambro to do 2x average shoulders at one time and like you said, it's extremely consistent with very little to worry about. Everyone always raves about it.
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Jun 3, 2019 23:09
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I. M. Gei posted:If your budget is really that high, why not go just a bit higher and spring for a Big Green Egg? Costco has Louisiana Grills 24" Ceramic Kamado Charcoal Grill for like $599.99 now I guess it used to be called Pit Boss a few years ago, same company and would maybe need some slight modification.
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Jun 4, 2019 01:46
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Literally just finished catching up on this thread over the past few weeks - I had 200+ posts unread - and between this thread and the local smoking FB group my mate invited me to I'm sad I can't buy a kamado as a) it won't fit on my apartment balcony, and b) I don't want the building manager to call the firies like they did when I still had my Kettle out on the balcony (it now lives with my dad's Kettle at my parent's place) On the plus side, I have two Kettles I can use whenever I want
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Jun 6, 2019 22:10
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Chemmy posted:I had a 6.5lb butt on the smoker Monday and after 11 hours it was at 180. Foiled it and refrigerated, heated it to 195 in the oven Tuesday night and pulled at 200 and it was perfect. How did it get to 200 in a 195F oven? Are you a wizard?
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Jun 6, 2019 22:28
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Subjunctive posted:How did it get to 200 in a 195F oven? Are you a wizard? Most middle-of-the-road home ovens swing 30-50 degrees around their set point. With only on/off control of the heating element (assuming electric), you are bound to have wild swings. One of my ovens is +/-25 around the set point, the other is -40/+0 around the set point.
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Jun 7, 2019 16:37
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Subjunctive posted:How did it get to 200 in a 195F oven? Are you a wizard? I don't think that he meant the oven was set at 195 but that was what he was trying to bring the temp up to.
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Jun 7, 2019 17:01
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Yes. I pulled it out of a 300 degree oven when the internal temp hit 195.
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Jun 7, 2019 18:49
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For those with probe thermometers, toss one in an oven. You will be amazed what the swings are and you'll appreciate your smoker a bit more at its consistency.
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Jun 7, 2019 19:20
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C-Bangin' it 
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Yet another reason to cook everything in the smoker.
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Jun 7, 2019 20:01
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Spiggy posted:Yet another reason to cook everything in the smoker. 
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Jun 7, 2019 20:10
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Colostomy Bag posted:For those with probe thermometers, toss one in an oven. You will be amazed what the swings are and you'll appreciate your smoker a bit more at its consistency. Yeah, I did that with my smoke and if the oven is set to 325, it was a constant seesaw from 300 to 350 and back down again.
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Jun 7, 2019 20:29
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Pour out a little bit of rub dust my friends, pretty much determined it is time to retire my Chargriller Akorn.
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Jun 8, 2019 00:09
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Who ever suggested getting the food saver was dead on a bunch of pages back. Did 2 pork shoulders on the smoker day before a party and they came out great cooking them in the vac bags.
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Jun 8, 2019 03:51
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“He’s just resting — waiting for a new life to come.” Finally getting back to the smoker! Have only done a rack of ribs so far this year. My buddies are doing a little cookout this evening, so it seemed like a perfect occasion to smoke up a nice pork shoulder and bring it along. Meat just hit the smoker.
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Jun 8, 2019 12:42
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Twlight posted:Who ever suggested getting the food saver was dead on a bunch of pages back. Did 2 pork shoulders on the smoker day before a party and they came out great cooking them in the vac bags. Smoking it inside a vac bag??
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Jun 8, 2019 17:09
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He said he smoked them the day before the party. I can confirm that reheating bbq inside vac bags is the best way to reheat, comes out almost as good as fresh.
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Jun 8, 2019 17:27
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arisu posted:He said he smoked them the day before the party. I can confirm that reheating bbq inside vac bags is the best way to reheat, comes out almost as good as fresh. Ohhhh
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Jun 8, 2019 17:35
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Any ideas how long can I let a pork shoulder rest before I start to pull it apart? I think it might be done around at 3pm and I’m bringing it to a cookout for 7pm. Should I just let it rest until it arrives and shred it there? Wrap in tinfoil?
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Jun 8, 2019 18:09
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Bloodfart McCoy posted:Any ideas how long can I let a pork shoulder rest before I start to pull it apart? Wrap in foil, stuff it between some hot towels in a insulated bag/cooler, have hot pork for hours and hours.
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Jun 8, 2019 18:14
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And don't try to shred it cold. Ends poorly.
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Jun 8, 2019 18:24
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El Jebus posted:Wrap in foil, stuff it between some hot towels in a insulated bag/cooler, have hot pork for hours and hours. Will do this. Thanks. Just got through the stall so this thing won’t be ready for probably another couple hours.
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Jun 8, 2019 19:51
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Bloodfart McCoy posted:Will do this. Thanks. Every pork shoulder I've ever smoked: Hour 3: Oh crap this is going to be done way early Hour 8: Maybe I can make an appetizer to hold people over until the pork is done
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Jun 8, 2019 20:58
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Flash Gordon Ramsay posted:Every pork shoulder I've ever smoked: Been on for almost 9 1/2 hours now and we’re at 173 degrees. At this rate I MIGHT be on time for the cookout haha! I had a feeling I should start as soon as I woke up. Good choice... Bloodfart McCoy fucked around with this message at 23:01 on Jun 8, 2019 |
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Jun 8, 2019 21:15
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Yeah, every one that I do seems to take longer than the last. The one I did last weekend took about 17ish hours including an hour getting blasted in the oven but it came out looking and tasting fantastic.
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Jun 8, 2019 21:18
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Flash Gordon Ramsay posted:Every pork shoulder I've ever smoked: This forever
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Jun 8, 2019 21:38
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Spiggy posted:Yeah, every one that I do seems to take longer than the last. The one I did last weekend took about 17ish hours including an hour getting blasted in the oven but it came out looking and tasting fantastic. What a beauty!
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Jun 8, 2019 23:01
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11 hours total in the vertical smoker over Kingsford and applewood. I may have gone a little overboard with the twine, but whatever don’t kink shame. 
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Jun 9, 2019 03:28
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Flash Gordon Ramsay posted:Every pork shoulder I've ever smoked: Isn't this the truth. Started a shoulder Friday late morning/afternoon aiming for late night, thinking it was small and the stall couldn't be that bad. Welp made for a good lunch today instead.
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Jun 9, 2019 04:40
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!
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Flash Gordon Ramsay posted:Every pork shoulder I've ever smoked: lol, yep.
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Jun 9, 2019 10:29
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Apparently I’m reverse searing a tomahawk ribeye for Father’s Day.  Hopefully I won’t forget to post the pics this time.
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Jun 10, 2019 03:34
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Does the thread have a current recommendation for baby's first smoker? Have two small kids so probably electric or gas? I just know I'm not going to be able to babysit it like I used to with the Weber kettle and a smokenator. Not looking to spend the bank so the big kamado style ones are out for now.
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Jun 10, 2019 14:31
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MES 40" (masterbuilt electric smoker) with the a-maz-n pellet smoker (additional optional add on $40). Its fire and forget smoking.
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Jun 10, 2019 15:10
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MES. For more versatility, Chargriller Akorn for cheapy egg cooking with charcoal. 10% off coupon can be had for $270 or so and it is also basically fire and forget when you have the vents placed right.
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Jun 10, 2019 15:21
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Braggo posted:Does the thread have a current recommendation for baby's first smoker? Have two small kids so probably electric or gas? I just know I'm not going to be able to babysit it like I used to with the Weber kettle and a smokenator. Not looking to spend the bank so the big kamado style ones are out for now. Masterbuilt electric smoker is easy to deal with. Can be found around a hundred bucks. Set and forget and load wood chips in Evey hour or so for the first bit of smoking. Also get a decent probe thermometer with remote capabilities
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Jun 10, 2019 15:35
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I've been working on perfecting my smoked wings and finally broke down and bought a Vortex. Hot drat does this thing work as advertised, even if it is a little spendy. I've had fried wings that were more soggy than what we were pulling off the smoker yesterday. Continue to tweak the buffalo style sauce as well, which only keeps getting better and better too.  
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Jun 10, 2019 17:52
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My god this pic is to loving die for. Do Want.
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Jun 10, 2019 20:34
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Gwaihir posted:My god this pic is to loving die for. Do Want. Makes me want to make more wings... hmm...
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Jun 10, 2019 20:40
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qutius posted:I've been working on perfecting my smoked wings and finally broke down and bought a Vortex. Hot drat does this thing work as advertised, even if it is a little spendy. I've had fried wings that were more soggy than what we were pulling off the smoker yesterday. Continue to tweak the buffalo style sauce as well, which only keeps getting better and better too. Honest question, where did you order it from?
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Jun 10, 2019 20:44
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Colostomy Bag posted:Honest question, where did you order it from? I ordered it up from Island Outdoor's amazon store, they are licensed resellers. El Jebus posted:Makes me want to make more wings... hmm... Dude, same here. They were so loving good! Gwaihir posted:My god this pic is to loving die for. Do Want. Thanks! They really did turn out great. Can't wait to continue to experiment, but I feel like this was the last piece to the puzzle for the best what we're after with smoked wings. Used a hell of a lot less charcoal and time, too, which is another nice bonus.
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Jun 10, 2019 21:01
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