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I've always wanted a WSM but always struggle to justify one because the Kettle is like 90% as good at smoking stuff and is also a great grill and also my wife will kill me if I buy another smoker/grill. Basically if you want a do-it-all thing get a Kettle.
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Jan 14, 2020 19:24
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I've got both, the WSM can take a while to get set up and running. It's also quite a consumer of charcoal if all you want is like wings or something. Whenever I fire mine up I make at least 10 pounds of meat because that's around where it becomes practical and cost effective.
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Jan 14, 2020 19:59
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um excuse me posted:I've got both, the WSM can take a while to get set up and running. It's also quite a consumer of charcoal if all you want is like wings or something. Whenever I fire mine up I make at least 10 pounds of meat because that's around where it becomes practical and cost effective. This is why I like the knockoff kamado grill, it does double duty as a high-temp grill and a low and slow smoker, but it's super efficient with the charcoal.
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Jan 14, 2020 21:09
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um excuse me posted:I've got both, the WSM can take a while to get set up and running. It's also quite a consumer of charcoal if all you want is like wings or something. Whenever I fire mine up I make at least 10 pounds of meat because that's around where it becomes practical and cost effective. Same. I was trying to convince the wife that we should get a WSM and she thought I could smoke things on the grill just fine so she said no. My father-in-law visited for Christmas and said he wanted ribs AND brisket and bought us the 22” WSM. He got what he wanted!
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Jan 14, 2020 22:13
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Anyone have any tips on doing a whole short rib plate? The ribs themselves are long so my first instinct is to cut them across the ribs with a saw into smaller pieces, but not sure how that would hold up or if that's the best approach. Otherwise could keep them whole and then slice off the bone to serve, but I imagine part of the fun is the rib too. Any ideas would be great.
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Jan 16, 2020 00:13
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Alright I removed one of the gaskets on my Egg and scraped it with a Pumie scouring stone. I think I went over it twice with the stone. Before I go on, does this look clean enough to put the new gasket on without any problems?
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Jan 21, 2020 00:24
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The only thing I can see is the lotus seed pod
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Jan 21, 2020 00:26
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Goddamn I did some 3/2/1 ribs today and I went to unwrap the foil after the 2 and they were already falling apart. It was basically a pile of meat and bones when all was said and done and it tasted phenomenal.
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Jan 21, 2020 10:12
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I. M. Gei posted:Before I go on, does this look clean enough to put the new gasket on without any problems? Assuming you’ve wiped all the dust off with a damp rag and let it then dry, it’s probably cleaner than it was during original application! Godspeed!
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Jan 21, 2020 14:17
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Henrik Zetterberg posted:Goddamn I did some 3/2/1 ribs today and I went to unwrap the foil after the 2 and they were already falling apart. It was basically a pile of meat and bones when all was said and done and it tasted phenomenal. Very nice. If those are baby back ribs instead of spare ribs that might be why they are falling apart, since they need less time than spare ribs.
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Jan 21, 2020 15:45
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I. M. Gei posted:Alright I removed one of the gaskets on my Egg and scraped it with a Pumie scouring stone. I think I went over it twice with the stone. yeah. wipe down with a wet rag, let it dry and then a final wipe of iso alcohol just to be sure there's no residue
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Jan 21, 2020 17:21
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Well my masterbuilt finally poo poo the bed. The control panel is pooched and Masterbuilt doesn't make that panel anymore. Before I get another masterbuilt, there are some other local options as well. Traeger has some dealers here including costco. Also there is a dealer that sells Pit Boss smokers. I'm leaning towards another electric smoker just because I do most of my smoking while its very very cold out (-30 and below) and the larger gas jobs tend to struggle at those temps (or just burn 2x the fuel) Anyone have opinions on pit boss smokers ? Anything else I should look at that can do electric heating ? Also until now ive done wood chips, what are pellets like ? Edit: Oh I'm a dummy, the pellet smokers use the pellets as fuel. I thought they used gas and just burned some pellets for flavour. How are the pellet smokers for longer cooks, like a 15lb 13 hr brisket, what kind of pellet usage will I see ? Kinda interested in this one: https://pitboss-grills.com/Shop-Pit-Boss/Grills/wood-pellet/1000sc-wood-pellet-grill jonathan fucked around with this message at 03:19 on Jan 22, 2020 |
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Jan 22, 2020 03:11
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The Weber pellet smokers look interesting. If you have the cash to get one, I'd hold off on a Pit Boss and wait until spring. The reviews seem good, but they're pre-production units sent to mostly BBQ blogs for early (paid?) reviews.
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Jan 22, 2020 04:10
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Aren’t the Weber pellet smokers gonna be super expensive?
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Jan 22, 2020 08:10
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I. M. Gei posted:Aren’t the Weber pellet smokers gonna be super expensive? Says the owner of a BGE...
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Jan 22, 2020 11:50
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Canuckistan posted:Says the owner of a BGE... It’s not mine, remember? My dad bought it, I just cook on it. I. M. Gei fucked around with this message at 23:57 on Jan 22, 2020 |
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Jan 22, 2020 23:54
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Speaking of ceramic cooking, anyone ever try making a DIY pottery smoker/grill? It's just cheap enough where I'd give it a shot if people can vouch for it.
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Jan 22, 2020 23:59
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But yeah, the Weber SmokeFires are gonna start out at $1,000, as opposed to a Pit Boss which starts at $400. The SmokeFires are supposed to go up to 600° though, and Weber is a great company that makes really awesome grills, so it might be worth it. I’d consider getting one for my next apartment if I have an extra grand I can afford to burn.
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Jan 23, 2020 00:06
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those are bge pricedum excuse me posted:Speaking of ceramic cooking, anyone ever try making a DIY pottery smoker/grill? It's just cheap enough where I'd give it a shot if people can vouch for it. alton brown did one a long time ago and it looked like a stupid mess just buy a used one, they're so cheap
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Jan 23, 2020 00:21
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I’m stressed and anxious to spend (as of January 1st this year) $350 on a pit barrel cooker 
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Jan 23, 2020 00:25
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BraveUlysses posted:those are bge priced The smoker he recommends is made of a cardboard box. Hotplate, cast iron pan, wood chips, box.
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Jan 23, 2020 01:09
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Carillon posted:Anyone have any tips on doing a whole short rib plate? The ribs themselves are long so my first instinct is to cut them across the ribs with a saw into smaller pieces, but not sure how that would hold up or if that's the best approach. Otherwise could keep them whole and then slice off the bone to serve, but I imagine part of the fun is the rib too. Any ideas would be great. Can you post a pic of what they look like? Maybe with a scale to properly show off the size. I've always served my ribs on the bone. It's less mucking around, gives you something to hold on to while you're eating, and makes you feel like the top dog. The last time I cooked ribs, they were in a plate of 6, so I just cut them into 2 rib servings before seasoning and adding to the smoker
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Jan 23, 2020 02:22
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um excuse me posted:The smoker he recommends is made of a cardboard box. Hotplate, cast iron pan, wood chips, box. Pretty sure he's referring to an episode where Alton uses ceramic potting plants to make a ceramic cooker.
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Jan 23, 2020 03:49
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Fall Dog posted:makes you feel like the top dog this is an underrated element. CONQUERING your food is way more satisfying than merely consuming it
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Jan 23, 2020 04:02
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That's why I keep a knife block full of machetes around for steak night
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Jan 23, 2020 04:28
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Whenever I do short ribs I cut them ahead of time so that each rib has it's own 4oz strip of meat still attached. I don't do the entire rack all together. If you pre cut them (or have the butcher do it) you'll get more surface area for flavour. They basically remind me of extra flavourful strips of brisket. I just toss em in and set a timer for 6 hours @ 225F Never failed me yet. Oh and I only give them smoke for the first couple hours. A simple pepper and garlic rub and a couple hours of smoke seems to do well, these are a less is more type meat when it comes to seasoning.
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Jan 24, 2020 05:30
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jonathan posted:Whenever I do short ribs I cut them ahead of time so that each rib has it's own 4oz strip of meat still attached. I don't do the entire rack all together. If you pre cut them (or have the butcher do it) you'll get more surface area for flavour. They basically remind me of extra flavourful strips of brisket. I just toss em in and set a timer for 6 hours @ 225F I smoke them in 8 lbs slabs.
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Jan 25, 2020 05:28
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Errant Gin Monks posted:I smoke them in 8 lbs slabs. And then? Some of those ribs seem pretty big for one person.
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Jan 25, 2020 06:15
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Carillon posted:And then? Some of those ribs seem pretty big for one person. everyone gets their hands tied behind their backs and the slab is thrown into the middle of the table as the cook yells “devour!”
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Jan 25, 2020 06:27
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Subjunctive posted:everyone gets their hands tied behind their backs and the slab is thrown into the middle of the table as the cook yells “devour!” It’s the best way to see who is the strongest
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Jan 25, 2020 07:15
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I finally finished changing out the gaskets on my Egg a couple of days ago. Do I need to run it at a low temperature for a few hours to cure the new gaskets like I did the old ones?
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Jan 26, 2020 23:58
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I just went crazy and ordered a Weber Summit Charcoal and a new Guru CyberQ. My gas grill died (thanks loving rat family) and my WSM and old school BBQ Guru Competitor is going on 15 years old. Frytakemymoney.gif
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Jan 27, 2020 07:02
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I. M. Gei posted:I finally finished changing out the gaskets on my Egg a couple of days ago. Do I need to run it at a low temperature for a few hours to cure the new gaskets like I did the old ones? So many flash backs. https://forums.somethingawful.com/showthread.php?threadid=3460953&userid=0&perpage=40&pagenumber=202#post481691287
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Jan 27, 2020 15:53
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Got a new grill and figured I'd post a trip report. Do most of my smoking on a Weber Kettle but wanted to have an "easy mode" option when I have less time to babysit. Was considering either a MES or a pellet grill of some kind. Ended up opting for a Camp Chef DLX24 and was able to find a great sale price. For my first cook I did a spatchcocked garlic and herb chicken, some halved tomatoes, and asparagus. The grill was incredibly easy to use and the chicken was easily the best I've ever made, and maybe the best chicken I've ever had. Nice and crispy on the outside, suuuuper juicy and flavorful on the inside, and even got a lil baby smoke ring. Planning on doing a whole mess of ribs for the game this weekend, but so far, A++++.
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Jan 27, 2020 18:13
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dy. posted:Got a new grill and figured I'd post a trip report. Do most of my smoking on a Weber Kettle but wanted to have an "easy mode" option when I have less time to babysit. Was considering either a MES or a pellet grill of some kind. Very nice! Is this a pellet deal? I’ve wondered how those go... Tomorrow is new grill day for me. I’m nervous!
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Jan 29, 2020 07:06
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Ultimate Mango posted:Very nice! Is this a pellet deal? I’ve wondered how those go... Always wondered about those fancy Weber's, I just have the ole kettle that I love.
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Jan 29, 2020 18:09
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dy. posted:Always wondered about those fancy Weber's, I just have the ole kettle that I love. My old gasser has, over a year and a half, become a rat condo. Nothing I can do keeps them out and enough is now broken that it would be a grand in parts to fix. I paid $1500 for it a decade ago. So good money after bad. Took me three hours with some interruptions to assemble the Weber Summit Charcoal. Did a 30 minute burn in at 500f and then did some amazing flank steaks at 400f. Was very easy to dial in 400. Seems to be pretty efficient, and I’ve heard low gems can be tough but I’ve got a BBQ Guru to help manage that. The dumb little gas starter for the charcoal is pretty great. Was weird not having to use a chimney starter. I also have a WSM that’s 12-15 years old, and has been good, but I can see myself using the Summit for smoking and grilling both.
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Jan 30, 2020 06:52
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I use my kettle for quick smoke like a small prime rib, wings, etc. If I want to do more then the WSM is king. Much easier to keep dialed in versus the stock kettle.
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Jan 30, 2020 12:44
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For Sunday I'm going to smoke either some boneless beef short ribs, or a 2lb brisket. Maybe both. It's just me and my parents, so I don't need to cook a whole lot. Thawing out today, applying rub tomorrow, smoking on Sunday. I'm using a portable Masterbuilt Electric and I'd love any advice on cooking these. I know the usual advice for brisket is cook at 225 until 203 in the middle - Char-Broil's website says cook until 190. How much different will that be? As for the short ribs, I found a recipe that seems simple enough: http://tipsforbbq.com/Recipes/Beef/Boneless-Beef-Short-Ribs - but any advice or pointers are welcome.   Here's the brisket - should I trim any of this fat? Doesn't seem like there's much to begin with, but tell me if I'm wrong.  
TITTIEKISSER69 fucked around with this message at 18:30 on Jan 31, 2020 |
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Jan 31, 2020 18:28
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Looks like just the flat? How heavy is that brisket? Don’t trim it.
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Jan 31, 2020 19:49
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