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WSM users - do you line your water pan with foil or use a foil drip tray? Or just the water pan as-is?
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Feb 6, 2021 14:52
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I line my water pan with foil and don't usually put water in it. I've been intrigued by that idea of filling it with sand but have never actually tried.
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Feb 6, 2021 15:18
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Dango Bango posted:WSM users - do you line your water pan with foil or use a foil drip tray? Or just the water pan as-is? I line with foil and then put water. Humidity, thermal mass, etc but having water + foil makes it easier to then dump into my outside trash can.
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Feb 6, 2021 15:20
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Bob A Feet posted:I line with foil and then put water. Humidity, thermal mass, etc but having water + foil makes it easier to then dump into my outside trash can. This is exactly what I was thinking that prompted my question. Thanks!
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Feb 6, 2021 15:28
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Bob A Feet posted:I line with foil and then put water. Humidity, thermal mass, etc but having water + foil makes it easier to then dump into my outside trash can. How full do you fill it? I don’t like having a ton of grease water to get rid of but I want to use enough to make it help stabilize the temp.
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Feb 6, 2021 21:04
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nwin posted:How full do you fill it? I don’t like having a ton of grease water to get rid of but I want to use enough to make it help stabilize the temp. I’ll do it as high as I can get it. I usually do a kettle full of boiling from my electric kettle and then a large cup or whatever I have on hand to fill it to the top (I have the smallest WSM). Then I fill it from an old wine bottle during cooking.
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Feb 6, 2021 22:16
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So dumb question: my pork shoulder is toward the end of smoking and while the rub has darkened, the “bark” isn’t quite hard. Is it supposed to be hard?
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Feb 7, 2021 00:03
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How long or at what temp are you? It’ll naturally harden a bit after you take it off/it cools. If you’re pulling it, it won’t really matter because the bark will mix in together with the rest of the pork.
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Feb 7, 2021 00:45
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Bob A Feet posted:How long or at what temp are you? It’ll naturally harden a bit after you take it off/it cools. If you’re pulling it, it won’t really matter because the bark will mix in together with the rest of the pork. I just said gently caress it, it looked the right color (like a molten lava rock), so took it out and pulled it because we had some hungry family. Turned out great, and the bark did kind of harden a bit but not too much. I’d say it turned out perfect—it’s a great feeling feeding a lot of people who genuinely seem to enjoy the food you just cooked
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Feb 7, 2021 01:12
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life is killing me posted:Here I was feeling like I was gonna get dog piled by smoking goons for letting rust get inside my smoker, now it sounds unavoidable I have the cover for it, but mine lives outside without a roof and the cover itself isn't completely waterproof. In retrospect, I would put the water pan and the catch pan inside, upside-down, so they don't collect water. As far as worrying about harming your food, it's perfectly fine.
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Feb 7, 2021 01:25
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Internet Explorer posted:I have the cover for it, but mine lives outside without a roof and the cover itself isn't completely waterproof. In retrospect, I would put the water pan and the catch pan inside, upside-down, so they don't collect water. As far as worrying about harming your food, it's perfectly fine. I had to get all the rust I could off the cooking grates and shelves, but stopped because I figured that was enough. I put foil over the pan so I could just wad up the foil and toss it.
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Feb 7, 2021 01:35
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I'll make sure anything touching food is clean, but the rest I don't really care.
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Feb 7, 2021 02:05
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Dango Bango posted:WSM users - do you line your water pan with foil or use a foil drip tray? Or just the water pan as-is? I got a clay plate the right size for my smoker to be a heat sink, then wrap it in like five or sx layers of foil and peel a layer off each time I smoke something. Sometimes I spray the butts with water every thirty mins for the first two hours, sometimes I don't bother. I have noticed that it's easier to keep it at 225 on a cold day with this setup rather than water.
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Feb 7, 2021 09:40
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Thanks for the responses on the water pan. I lined mine in foil for today's inaugural cook. Where do you get your wood? Any recommendations? Never occurred to me to ask the thread since I was just buying the Western Premium or Weber bags when they went on sale.
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Feb 7, 2021 16:36
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Dango Bango posted:Thanks for the responses on the water pan. I lined mine in foil for today's inaugural cook. My local Ace Hardware has the best selection of BBQ related stuff I’ve seen. All different kinds of wood chunk and pellets, as well as lump charcoal. Lowe’s/Home Depot have minimal stuff... they mostly cater to the standard burgers and dogs kind of backyard chef (nothing wrong with that!). I keep a bag of apple, cherry, and hickory and have dabbled with some post oak and pecan. I love to mix and match and try things out. And just as a general piece of advice, make sure your smoke is a steely whispy blue and white prior to adding your food. Thick white smoke will give your food an acrid/acidic taste.
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Feb 7, 2021 17:13
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I got one of these water pan covers for my 18.5" WSM. I foil just that piece and don't use any water inside the bowl. Easy to clean and and easy to regulate the temp.
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Feb 7, 2021 17:16
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I sold my Weber propane grill to my brother when I bought my pellet smoker last year. I wanna pick up a charcoal grill to supplement the smoker later this spring, guessing Weber is still the go-to brand? I don't need it for much more than the occasional burgers/hot dogs for kids, I've always preferred doing steaks on the cast iron indoors.
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Feb 7, 2021 17:27
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Super Bowl brisket creeping along nicely... https://share.fireboard.io/0F6BC0
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Feb 7, 2021 19:11
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Enos Cabell posted:I sold my Weber propane grill to my brother when I bought my pellet smoker last year. I wanna pick up a charcoal grill to supplement the smoker later this spring, guessing Weber is still the go-to brand? I don't need it for much more than the occasional burgers/hot dogs for kids, I've always preferred doing steaks on the cast iron indoors. I mean, a kettle is never a bad idea. But "the occasional burgers/hotdogs" means you could literally get away with a disposable serving tray, charcoals and a grill grate. No temp control is really necessary. That reminds me of one time I was roughing it and wanted to bring a grill. I bought one from target on clearance for $5. I used it once before trashing it. It was a gigantic piece of poo poo and I feel bad for anyone buying something like that for repeated use. um excuse me fucked around with this message at 20:22 on Feb 7, 2021 |
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Feb 7, 2021 20:19
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Enos Cabell posted:I sold my Weber propane grill to my brother when I bought my pellet smoker last year. I wanna pick up a charcoal grill to supplement the smoker later this spring, guessing Weber is still the go-to brand? I don't need it for much more than the occasional burgers/hot dogs for kids, I've always preferred doing steaks on the cast iron indoors. A $20 Weber Smokey Joe seems like a good price for that use case
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Feb 7, 2021 20:28
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Dango Bango posted:Thanks for the responses on the water pan. I lined mine in foil for today's inaugural cook. usually i buy bags at the store, but my friends all know if they are getting rid of a cherry or apple tree or something, i'll come cut it down and remove it for free.
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Feb 7, 2021 20:30
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A couple of years ago I mentioned the idea of smoking a Thanksgiving turkey on a smoker for a couple of hours and then finishing it by deep-frying, and one of you in this thread told me that it was a dumbass idea because all of the smoke flavor would go away as soon as the bird hit the fryer. Since then I have read a shitload of recipes for smoke-fried poultry that suggest the exact opposite. So this year for Super Bowl Sunday I decided to try a little experiment to see who’s right and who’s wrong using chicken wings. Left: Spicy Garlic Parmesan Right: Homemade T.G.I. Friday’s Whiskey Glaze made w/ Real Sugar Dr. Pepper   The wings on the front half of the grates have sat overnight in the fridge with baking powder on them and will be finished on the grill. The ones in the back will be finished in a fryer. All of them will be smoked beforehand. one of the top-back-right wings is missing because one of our resident outdoor kitty friends ran off with it when I wasn’t looking I. M. Gei fucked around with this message at 23:43 on Feb 7, 2021 |
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Feb 7, 2021 23:39
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Hell yea looking forward to what your results are.
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Feb 8, 2021 01:02
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I. M. Gei posted:A couple of years ago I mentioned the idea of smoking a Thanksgiving turkey on a smoker for a couple of hours and then finishing it by deep-frying, and one of you in this thread told me that it was a dumbass idea because all of the smoke flavor would go away as soon as the bird hit the fryer. RESULTS: Taste: Both grilled and fried wings tasted amazing, but the grilled tasted slightly better to me, which is cool since grilling wings is fewer calories than frying them anyway. Crispiness: There was no clearly discernable difference in crispiness between the two methods. If anything the grilled wings might have been slightly crispier than the fried, although if so then it was just barely perceptable. And now the most important result, and the reason for this whole experiment:  THE SMOKINESS *drumroll* NO DISCERNABLE DIFFERENCE IN SMOKINESS BETWEEN SMOKE-FRIED AND SMOKE-GRILLED CHICKEN WINGS. Other than that extra little bit imparted to the grilled wings by the direct grilling, but for something like a whole chicken or turkey that won’t be direct grilled anyway, that doesn’t matter. And so, VERDICT: Whichever goon told me that deep-frying removes smoke flavor was full of poo poo (for poultry, at least). Thank you for reading my thesis. I. M. Gei fucked around with this message at 04:42 on Feb 8, 2021 |
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Feb 8, 2021 04:37
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I. M. Gei posted:A couple of years ago I mentioned the idea of smoking a Thanksgiving turkey on a smoker for a couple of hours and then finishing it by deep-frying, and one of you in this thread told me that it was a dumbass idea because all of the smoke flavor would go away as soon as the bird hit the fryer. Out of curiosity, why the baking powder?
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Feb 8, 2021 06:14
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Helps get the skin crispy
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Feb 8, 2021 06:23
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I've never thought about using baking powder for that, kinda nifty. But doesn't it give the wings a twangy hint of sourness since it's basically natron? I'm guessing it doesn't since you already commented on the taste, but it bamboozles me a bit. I guess the smoke flavor either straight up outweighs the twang, or the baking bowder draws out the water while simultaneously reacting with the fat in the skin (  ) and the resulting moisture on the skin can both evaporate and/or help the smoke adhere to the wing?Someone science-up an explanation for me please, because it's intriguing.
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Feb 8, 2021 06:35
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It increases the pH which improves the Maillard reaction.
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Feb 8, 2021 06:47
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How much baking powder should you use? A light dusting? Coated?
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Feb 8, 2021 07:57
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ZombieCrew posted:How much baking powder should you use? A light dusting? Coated? The recipe I use calls for 1 tsp per lb of wings
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Feb 8, 2021 12:04
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I. M. Gei posted:RESULTS: This was my hypothesis, as smoking is a chemical reaction not a surface coating that alters the flavor. Good job busting that myth open.
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Feb 8, 2021 13:28
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I know this is the smoking thread but I figure this is still the best group to ask this question of. I'm currently in the market for a new grill. I've been using a Weber Spirit for 9 years and while she still works great it's time to move on. I don't have any specific requirements other than I'd prefer a gas grill. I do find some of those new Traegers tempting though.
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Feb 8, 2021 17:48
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vulturesrow posted:I know this is the smoking thread but I figure this is still the best group to ask this question of. I'm currently in the market for a new grill. I've been using a Weber Spirit for 9 years and while she still works great it's time to move on. I don't have any specific requirements other than I'd prefer a gas grill. I do find some of those new Traegers tempting though. I’ve heard Weber gas grills are nice and well-made. You pay dearly for that however, because you probably know they are expensive as hell. Traeger is expensive too. I have a char broil hybrid grill and while it does the job, it’s not made that well. They are decent grills for what they are and aren’t that expensive. As you probably know also, every grill needs maintenance so it doesn’t end up looking like a charcoal grill in a public park, and if they get that maintenance they will be good to you.
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Feb 8, 2021 18:02
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ZombieCrew posted:How much baking powder should you use? A light dusting? Coated? 1 part baking powder to 2 or 3 parts salt has worked for me without going to crazy on it, and then apply as much of that as I'd normally use to season.
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Feb 8, 2021 18:11
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vulturesrow posted:I know this is the smoking thread but I figure this is still the best group to ask this question of. I'm currently in the market for a new grill. I've been using a Weber Spirit for 9 years and while she still works great it's time to move on. I don't have any specific requirements other than I'd prefer a gas grill. I do find some of those new Traegers tempting though. What’s your budget, and how big do you want it?
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Feb 8, 2021 20:42
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I've never injected pork shoulder with water/apple juice/what have you. I'd it worth it for pork? I've seen it done for brisket but was curious if shoulder was fatty enough for that to be redundant.
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Feb 21, 2021 07:23
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Carillon posted:I've never injected pork shoulder with water/apple juice/what have you. I'd it worth it for pork? I've seen it done for brisket but was curious if shoulder was fatty enough for that to be redundant. Not worth it imho.
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Feb 21, 2021 14:22
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Carillon posted:I've never injected pork shoulder with water/apple juice/what have you. I'd it worth it for pork? I've seen it done for brisket but was curious if shoulder was fatty enough for that to be redundant. I say try it and see. I have friends who swear by it and I have friends who swear against it. Let me know cause I’ve wondered the same thing!
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Feb 21, 2021 14:56
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Finally figured out how to use the mini kamado over Super Bowl weekend, but still having trouble getting it to maintain a consistent temperature. I got an "average" of 225, but I kept futzing with the vents, sometimes up to 240, sometimes down to about 210. I need to figure out how to set it consistently early. Y'all were right about the efficiency though. Basically just needed a bare level of lump charcoal to go all day. Results: https://twitter.com/i/status/1358185123754213376
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Feb 21, 2021 15:09
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Carillon posted:I've never injected pork shoulder with water/apple juice/what have you. I'd it worth it for pork? I've seen it done for brisket but was curious if shoulder was fatty enough for that to be redundant. Itd probably would help, but that's a bunch of additional prep on top of a 14 hour smoke. That said, I don't do it 
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Feb 21, 2021 15:46
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