|
Whooping Crabs posted:I got a bluetooth MES for like $140 down from $450 on clearance at Walmart a couple years ago. It still works great. You can get a 30" MES for as low as $130 on sale (check slickdeals occasionally). As others have said - in addition to the MES get a pellet tube or maze, pellets, and importantly a butane torch to light the pellets, since those fuckers won't light without some serious flame. Don't even bother with the woodchip hopper on the MES, it's useless. Doom Rooster posted:Get a Masterbuilt Electric Smoker. The biggest one you can fit/afford. The window on some models is useless though. Also get an A-Maze-N pellet maze, it’s wayyy better than feeding chips into the MES. Thanks for the info. I got a masterbuilt 30. Any place people like to get pellets from or are they cheap everywhere?
|
#
?
Dec 5, 2020 17:42
|
|
|
|
| # ? May 31, 2024 11:01 |
|
|
5436 posted:Thanks for the info. I got a masterbuilt 30. Most pellets work fine, but I got a super cheap bag once that didn’t stay lit well at all. I assume they weren’t dried out enough. I laid them out on a sheet tray and baked them at 225 for a few hours and they worked fine. House smelled like a wood shop for a day or two though. I just buy straight from the A-Maze-N site most of the time though because they are always good, and not crazy expensive. The same brand is sold on Amazon, but it’s cheaper from their own site even with shipping. The most important thing is to follow the instruction to let the start burn for 5 minutes before blowing it out. If you do it early, it won’t stay lit for the whole cook.
|
|
#
?
Dec 5, 2020 17:59
|
|
|
5436 posted:Thanks for the info. I got a masterbuilt 30. You can get a 20 lb bag of traeger pellets for $20 at home depot in various flavors Good luck with your purchase!
|
|
#
?
Dec 5, 2020 19:25
|
|
|
If you have a rural king near you they have been my best source for pellets. They have lumberjack for $8 per 20# bag.
|
|
#
?
Dec 5, 2020 19:38
|
|
|
toplitzin posted:Cleaver 
|
|
#
?
Dec 5, 2020 22:47
|
|
|
Canuckistan posted:I bought this one 2 years ago for my WSM 22.5 and it's still like new. It's much thicker than the stock cover and a bit bigger, so I find it's much easier to apply. I recommend it. Curses, they don't seem to have a cover for the 18" model. Any other suggestions?
|
|
#
?
Dec 5, 2020 22:55
|
|
|
This deserves a cross-post in the Kitchen Knives thread.
|
|
#
?
Dec 6, 2020 01:09
|
|
|
McSpankWich posted:Curses, they don't seem to have a cover for the 18" model. Any other suggestions? A few reviews says that it fits fine with a 18" WSM. It does have a draw string at the bottom so you can snug it up and keep it from blowing off.
|
|
#
?
Dec 6, 2020 03:09
|
|
|
Looking at upgrading from my Weber kettle for smoking purposes. I am in Australia so options are limited compared to the US and have narrowed down to the following: GMG Daniel Boone (Choice) Backwoods Chubby 3400. OK Joe Bronco (no idea about this one) I went and had a look at the GMG and Chubby, hoping one would be better than the other but I really am torn as they both were solidly constructed. The shop showed me a Chubby they had been using for the past 4 years and if it had a clean you wouldn't know - seals are good and everything. They also spoke highly of the GMG and mentioned they only upgraded to a Yoder after 3 years because they could, and their GMG was set aside as a backup. I used to have a UDS but no longer do, and really just want something I don't have to construct again myself (nothing against it, I am just hitting a significant birthday and am buying myself something nice). The capacity of each isn't an issue. I want something ideally I can set and forget for a number of hours, letting me get 6 hours? of sleep. I've nursed a kettle overnight and my old UDS on Christmas eve and it wasn't the most enjoyable experience (mind you this was before I had a wireless thermometer so i was getting up every couple of hours to check, not that it was unable to hold temp). Insulated cabinet vs pellet. I am concerned about the maintenance of the GMG but the shop mentioned its all essentially plug and play if something does go wrong and the support offered by GMG is really good, and that they had no issues with theirs. Whats the pellet consumption like in the real world? I've looked at plenty of reviews on the GMG and the limited reviews of the Chubby online. I can manage to smoke on a kettle manually, and I recently got a controller (IQ110) which I haven't had a look at yet. If i were to set up the controller on the Chubby, and use the wireless thermometer surely I'd be able to do an overnight stress free? Can anyone provide any insight or point out anything I have missed? I like the idea of the Chubby but part of me thinks I am being stupid and buy the pellet smoker so I don't have to think about temps, its more like an oven. But isnt that what BBQ is all about?
|
|
#
?
Dec 6, 2020 04:56
|
|
|
Moving to a place where I can actually have a smoker. Are traegers actually worth the cost or is it just overpriced and brand ?
|
|
#
?
Dec 6, 2020 21:59
|
|
|
I love mine.
|
|
#
?
Dec 6, 2020 22:09
|
|
|
born on a buy you posted:Moving to a place where I can actually have a smoker. Are traegers actually worth the cost or is it just overpriced and brand ? If you want the automation, there are smart fans that regulate the temperature for kamado joe/green egg/wsm smokers. It might put you in the same price range as a traeger.
|
|
#
?
Dec 6, 2020 23:08
|
|
|
McSpankWich posted:Picnics have the skin still on usually, so you'll have either score it or remove it. I hate, hate, HATE when we have pork shoulder/butt on the shopping list, and my wife comes home with a picnic because it was on sale. It is perpetually on sale because it sucks.
|
|
#
?
Dec 7, 2020 17:42
|
|
|
born on a buy you posted:Moving to a place where I can actually have a smoker. Are traegers actually worth the cost or is it just overpriced and brand ? Traegers have quite a following of people who do not smoke year round. Personally I would never go with a single thin-walled smoker, pellet or otherwise (go with lump)
|
|
#
?
Dec 7, 2020 17:45
|
|
|
I just got a Fireboard 2 Drive + PitViper fan to go with my WSM 18 and did a 12lb brisket over Thanksgiving. The Fireboard held very steady temps for ~14hrs. I was using lump and chunks of oak and hickory.
|
|
#
?
Dec 7, 2020 19:34
|
|
|
Random Hero posted:I just got a Fireboard 2 Drive + PitViper fan to go with my WSM 18 and did a 12lb brisket over Thanksgiving. The Fireboard held very steady temps for ~14hrs. I was using lump and chunks of oak and hickory. How was the end product?
|
|
#
?
Dec 7, 2020 22:45
|
|
|
Random Hero posted:I just got a Fireboard 2 Drive + PitViper fan to go with my WSM 18 and did a 12lb brisket over Thanksgiving. The Fireboard held very steady temps for ~14hrs. I was using lump and chunks of oak and hickory. I've been eyeing this setup, but drat it's expensive, does this stuff ever go on sale?
|
|
#
?
Dec 8, 2020 06:25
|
|
|
Went to Costco Business center. Not a beef rib of any kind to be had. 
|
|
#
?
Dec 8, 2020 17:36
|
|
|
I thought about checking Costco for beef ribs. It looks like that all goes into the rib eye roasts they sell for $$$.
|
|
#
?
Dec 8, 2020 19:07
|
|
|
My costco in KY often has beef spare ribs for around $5.50 a lb. I usually have to check weekdays or early Sunday lest they sell out.
|
|
#
?
Dec 8, 2020 19:27
|
|
|
um excuse me posted:I thought about checking Costco for beef ribs. It looks like that all goes into the rib eye roasts they sell for $$$. They used to have dino rib packs. Then they started only carrying the ribs boneless. Now there are no ribs.
|
|
#
?
Dec 8, 2020 23:11
|
|
|
I can get a whole ribeye sub primal but that’s as close as I can get. Even for me (two turkeys for thanksgiving for four adults and five kids), the whole ribeye is a bits much for the Mrs, me and the kids.
|
|
#
?
Dec 8, 2020 23:21
|
|
|
Ultimate Mango posted:I can get a whole ribeye sub primal but that’s as close as I can get. Even for me (two turkeys for thanksgiving for four adults and five kids), the whole ribeye is a bits much for the Mrs, me and the kids. Cut the ribs off and cut your own steaks or a roast and some steaks. Freeze what you don't want to use. There is hardly any waste in it, especially if you got a plan for the ribs.
|
|
#
?
Dec 9, 2020 03:16
|
|
|
My wife is on a bone broth kick, and I'd likely used the rib bones for that.
|
|
#
?
Dec 9, 2020 18:05
|
|
|
Hasselblad posted:My wife is on a bone broth kick, and I'd likely used the rib bones for that. You can definately do that, but I highly recommend femur bones. Especially the end "knuckle" pieces. Bone broth is all about extracting as much collagen as you can and those joints have a ton. You can get those bones on the cheap too.
|
|
#
?
Dec 11, 2020 00:29
|
|
|
ZombieCrew posted:You can definately do that, but I highly recommend femur bones. Especially the end "knuckle" pieces. Bone broth is all about extracting as much collagen as you can and those joints have a ton. You can get those bones on the cheap too. Oh I was thinking more of adding to the bones she gets from the butcher. And the bone-in beef ribs I USED to be able to get at costco had a lot of marrow goodness.
|
|
#
?
Dec 11, 2020 17:13
|
|
|
Internet Explorer posted:Thinking about picking up a leftover duck or goose and trying my hand at smoking them for the first time. Does anyone have any recipes they liked for either, or any tips / stuff I should look out for? I’ve been meaning to try this Issac Toups recipe, but haven’t gotten around to it yet. https://youtu.be/7Wlvn3-H0qA
|
|
#
?
Dec 11, 2020 18:49
|
|
|
MrYenko posted:I’ve been meaning to try this Issac Toups recipe, but haven’t gotten around to it yet. Thanks for this. Still haven't worked out the courage to try it, but this video might help!
|
|
#
?
Dec 11, 2020 19:28
|
|
|
I spatchcocked and smoked a duck over applewood once. I used a salt/pepper/garlic powder rub, and didn't brine which was a mistake. Overall it was mediocre. When I try again I'll definitely brine, and I need to put a lot more effort into crisping the skin. I put cuts into the skin to allow the fat to drain but might've not cooked it long / hot enough (I pulled when the thigh was at 165 or 170 I think). If yours comes out well please report back. EDIT: vvvvvvvvvv everybody here recommends this recipe: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe but I haven't tried it because I don't want a chunk of raw beef sitting in my fridge for a week. Has anybody here actually just purchased raw corned beef? Tomfoolery fucked around with this message at 19:40 on Dec 11, 2020 |
|
#
?
Dec 11, 2020 19:37
|
|
|
Anyone mastered pastrami? I think I want to try to tackle pastrami before doing just texas style brisket. Looking for tips, recipes, etc before diving in.
|
|
#
?
Dec 11, 2020 19:38
|
|
|
I followed Amazing Ribs recipe and it was hands down the best pastrami I've had. I have also had Carnegie Delicatessen and Katz Delicatessen pastrami. My main tip is don't rush it. If you're missing an ingredient don't move forward. If your pickling time is 20 days, wait 20 days. It's a labor of love and my only regret is only doing one brisket instead of, like, four. um excuse me posted:Starting the corned beef that will eventually become pastrami. Click for huge. 
um excuse me fucked around with this message at 20:29 on Dec 11, 2020 |
|
#
?
Dec 11, 2020 19:56
|
|
|
drat looks amazing. I used to live next to Katz's and have been wanting to make it. I'll check out their recipe.
|
|
#
?
Dec 11, 2020 20:47
|
|
|
This is really making me want to make my own pastrami. Looks drat good. Do you know the starting weight vs the finished product. I have half of a flat in the fridge and curious if it's worth doing with that small of a piece.
sterster fucked around with this message at 21:49 on Dec 11, 2020 |
|
#
?
Dec 11, 2020 21:33
|
|
|
I started with a 14 pound brisket and trimmed 4.5 pounds off. After smoking it was around 7 pounds. Read this about curing meat https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely About Prague Powder #1 Don't guess this. Definitely don't skip it or you could kill someone. Prague powder is a nitrite salt specifically for the curing process. It's hard to find in stores so it should be one of your first purchases. How much you need to use is based on the weight. Calculate it below: https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely Pickling Spice Buy it or make it using the recipe below. Expect to spend a fortune making it though. https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/pickling-spice-recipe Then follow this for curing your brisket. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe Finally, the actual pastrami step. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe
|
|
#
?
Dec 11, 2020 22:15
|
|
|
um excuse me posted:I started with a 14 pound brisket and trimmed 4.5 pounds off. After smoking it was around 7 pounds. Sweet, big thanks for all this.
|
|
#
?
Dec 12, 2020 00:37
|
|
|
um excuse me posted:I followed Amazing Ribs recipe and it was hands down the best pastrami I've had. I have also had Carnegie Delicatessen and Katz Delicatessen pastrami. Tomfoolery posted:
I've done the same as um excuse me, and concur- the Amazing Ribs recipe is very good. I would perhaps not steam it the last however many degrees though. I found it was hard to control the steam temp, and it is easy to cook too fast and not give the meat enough time to tenderize all the way. It's one thing to hit 203 or w/e, but it also needs to have the time at the higher temps for that connective tissue breakdown. I would shy away from a pre-made corned beef though, too. Most of them are trimmed way way way too agressively, and the final product is liable to end up drying out without enough fat on there to break down during the smoke. The cruuuust: 
|
|
#
?
Dec 12, 2020 02:06
|
|
|
um excuse me posted:About Prague Powder #1 I've found the best place to get it is sportsman/outdoor stores that have jerkey/curing/smoking sections.
|
|
#
?
Dec 12, 2020 05:05
|
|
|
Pastrami chat: an Anova Precision Oven would be able to do full steam at 203F very, erm precisely. Luckily my replacement arrived today. Sadly I do not have a pastrami already made.
|
|
#
?
Dec 12, 2020 05:59
|
|
|
I should clarify that I smoked mine all the way through. The steaming step seemed superfluous and driven by throughput, not taste.
|
|
#
?
Dec 12, 2020 15:55
|
|
|
|
| # ? May 31, 2024 11:01 |
|
|
Hello goon smokers! My dad got kind of into smoking last summer, buying his first smoker. I know having a decent thermometer is pretty key when you start getting into it, so I thought that might be a good Christmas gift. Any recommendations for a thermometer for a beginner-intermediate smoker of meats? Ideally keeping things under 100$
|
|
#
?
Dec 12, 2020 19:18
|
|
