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I'm not sure that a pellet smoker would be my first choice. If I was getting anything other than a charcoal smoker I'd get an electric smoker and a pellet tube. Cost you a third as much as a pellet smoker and make just as good BBQ. Take a look at the Masterbuilt MES 130B.
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May 15, 2021 19:14
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Canuckistan posted:I'm not sure that a pellet smoker would be my first choice. If I was getting anything other than a charcoal smoker I'd get an electric smoker and a pellet tube. Cost you a third as much as a pellet smoker and make just as good BBQ. Take a look at the Masterbuilt MES 130B. I've had a Weber 18" smoker for a while now, love the thing, also have a charcoal kettle, and a gas grill with a smoke tube. The gas grill is getting a little long in the tooth, and I'm mostly looking to replace that, having the ability to do a smoke would be nice too. My feelings are somewhere between, rebuild the gas grill and deal with it for another 10 years, and replace it and the kettle to save some patio space. Leaning more towards just rebuilding the gas grill at this point, but some of the new pellet grills seem neat. bengy81 fucked around with this message at 19:28 on May 15, 2021 |
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May 15, 2021 19:25
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Canuckistan posted:I'm not sure that a pellet smoker would be my first choice. If I was getting anything other than a charcoal smoker I'd get an electric smoker and a pellet tube. Cost you a third as much as a pellet smoker and make just as good BBQ. Take a look at the Masterbuilt MES 130B. First off I have a Masterbuilt and can confirm, what you get for the money is really good. But I didn’t know you could get pellet tubes for them? Why would that be better than the usual wood chips?
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May 15, 2021 22:26
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I finally bought that 22' Weber Kettle that people were recommending to me a few weeks ago, and now I can't get the mental image of me melting part of my deck/fence/siding the first time I use it. My back yard is mostly that plastic/composite deck "wood", and while there is part of it that's concrete it's pretty close to the plastic fence that the previous owner put up. How much distance should I have between my grill and anything plastic in order to operate it safely and damage-free?
C-Euro fucked around with this message at 00:06 on May 16, 2021 |
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May 15, 2021 22:50
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life is killing me posted:First off I have a Masterbuilt and can confirm, what you get for the money is really good. One of the A-Maze-N pellet mazes will give 10-12 hours of smoke, instead of needing to dose the MES tube every 30 minutes. Pellet Smoker vs. electric thoughts. Pellet smoker will give you a smoke ring and maybe marginally better bbq assuming similarly perfect circumstances. They can also function as a passable but not great, grill which an electric won’t. They are massively more expensive to both buy and run though.
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May 15, 2021 22:51
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C-Euro posted:I finally bought that 22' Weber Kettle that people were recommending to me a few weeks ago, and now I can't get the mental image of me melting part of my deck/fence/siding the first time I use it. My back yard is mostly that plastic deck "wood", and while there is part of it that's concrete it's pretty close to the plastic fence that the previous owner put up. How much distance should I have between my grill and anything plastic in order to operate it safely and damage-free? If you can walk around it you should be fine, the ash catcher serves dual purpose, it also acts as a heat shield. Unless you are trying to get it above 600 F, you should probably be fine.
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May 15, 2021 23:53
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bengy81 posted:If you can walk around it you should be fine, the ash catcher serves dual purpose, it also acts as a heat shield. Unless you are trying to get it above 600 F, you should probably be fine. Additionally you can just put an oil catch pan under the grill for any hot ashes https://www.amazon.com/dp/B000MCXOR2/
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May 16, 2021 00:06
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Doom Rooster posted:One of the A-Maze-N pellet mazes will give 10-12 hours of smoke, instead of needing to dose the MES tube every 30 minutes. I figured he was talking about a wood chip tube and tray that did pellets somehow. Though they don’t want you to burn wood chunks in an electric smoker that is designed for chips, not sure if pellets would work in the chip tube and tray? Also I’ve never achieved a smoke ring in my electric smoker but I figured that was due to my lack of experience. Is an electric smoker not capable of it for some reason?
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May 16, 2021 00:56
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life is killing me posted:I figured he was talking about a wood chip tube and tray that did pellets somehow. Though they don’t want you to burn wood chunks in an electric smoker that is designed for chips, not sure if pellets would work in the chip tube and tray? I don’t think pellets would work well in the chip tray for your electric smoker. They’d end up combusting similar to how chunks would. They’re talking about this: A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_glt_fabc_5A3CR2K8RX42SQ3XX4CJ?_encoding=UTF8&psc=1 You light it with a butane torch and stick it on the bottom rack of the smoker and it produces a slow burn. Re: smoke ring. Amazingribs.com has an article on this but it’s basically the type of combustion that happens in an electric. Since an electric is literally an outdoor oven, no combustion is happening except for the small amount from the chips or pellets, and that’s not enough for a smoke ring. Even with the amazn thing I linked above, you won’t get a smoke ring. I used one with my electric and it put out tons of smoke, however if you don’t mind just feeding wood chips for a few hours, it’s not necessary at all. I think meat can only absorb smoke for so long anyways, and it definitely doesn’t need 8-12 hours of pellets. nwin fucked around with this message at 01:21 on May 16, 2021 |
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May 16, 2021 01:05
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life is killing me posted:Also I’ve never achieved a smoke ring in my electric smoker but I figured that was due to my lack of experience. Is an electric smoker not capable of it for some reason? Smoke ring is produced by combustion byproducts (NO2, iirc) that fix the color of the meat if it reacts prior to a certain temp. Electric smokers don’t have enough combustion going on in the wood tray to achieve a smoke ring.
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May 16, 2021 01:11
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I also mentioned to my wife I wanted to try making some pastrami. Her response was to make a face of disgust and say she can’t stand pastrami so  nwin posted:I don’t think pellets would work well in the chip tray for your electric smoker. They’d end up combusting similar to how chunks would. Gotcha. Well, my brisket went for about 12 hours. But wood chips are just fine. I keep the smoke locked in there and only add more like every hour or so. But as to smoke ring, that is somewhat disappointing since I’ve always wanted to see if I could do it like the competition bbq guys can. But then some of them just achieve the smoke ring with Prague powder. Which reminds me, I need some Prague powder. Kalman posted:Smoke ring is produced by combustion byproducts (NO2, iirc) that fix the color of the meat if it reacts prior to a certain temp. Electric smokers don’t have enough combustion going on in the wood tray to achieve a smoke ring. Well poo poo.
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May 16, 2021 01:28
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Smoke rings just look good on Instagram, they don't make the meat taste any better.
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May 16, 2021 02:17
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Everyone eats with their eyes first, but as long as you set expectations correctly you can do just fine. Call it barbecue, when people eventually ask you what you did, say you smoked it. That should manage any lofty expectations. Serve it with color, peppers or on a bed of frilly lettuce, side of colorful slaw, multi bean salad. Lots to play with.
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May 16, 2021 02:29
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I went from a MES to a pellet grill and I've never looked back. I can't put a good char on a bunch of food, but if I open the grates I can get a char on a couple of burgers or pieces of chicken.
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May 16, 2021 02:48
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Bought a proper smoker. Turns out this makes smoked pulled work way easier than a kettle and it’s easy af on a kettle. 
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May 16, 2021 03:01
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born on a buy you posted:Bought a proper smoker. Turns out this makes smoked pulled work way easier than a kettle and it’s easy af on a kettle. gently caress. That is making my mouth water and my belly is full of delicious stroganoff already
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May 16, 2021 03:12
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life is killing me posted:I also mentioned to my wife I wanted to try making some pastrami. Her response was to make a face of disgust and say she can’t stand pastrami so Regarding the pastrami problem. Invest in a vacuum sealer and make it anyways, freeze everything into big enough portions to feed yourself sandwiches for a week. That's what I do when I make buckboard bacon, and it works out pretty well.
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May 16, 2021 04:25
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I have a power vacuum sealer and a manual one with a hand pump so should be good there. All I got is a point right now though, I never tried making pastrami or corned beef even so I don’t even know where to start until I do some research. Imagining one would use the flat tho
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May 16, 2021 05:03
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VERTiG0 posted:Haven't smoked a chicken ballotine, but I've made a few of them in the past year and they always impress. I can only imagine that a bit of smoke would improve it. Idea got nixed by my partner for now, but I'm definitely going to keep it in my back pocket for later. When you make yours how did you do the skin?
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May 16, 2021 06:17
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life is killing me posted:I have a power vacuum sealer and a manual one with a hand pump so should be good there. All I got is a point right now though, I never tried making pastrami or corned beef even so I don’t even know where to start until I do some research. Imagining one would use the flat tho I cut a whole brisket in 3 peices the last time i corned one. I did so mostly for portion control and to help it cure evenly. Turned out great. Way better than store bought. Amazingribs should have a corned beef cure. Takes about a week. Once you corn it, then you put your pastrami rub on it and smoke it. Then its pastrami.
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May 16, 2021 06:59
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ZombieCrew posted:I cut a whole brisket in 3 peices the last time i corned one. I did so mostly for portion control and to help it cure evenly. Turned out great. Way better than store bought. Amazingribs should have a corned beef cure. Takes about a week. Once you corn it, then you put your pastrami rub on it and smoke it. Then its pastrami. I’ll have to go buy another packer—been meaning to give the flat another go but maybe I can do three pieces like you did—my 30” MES can’t do the whole thing but could in 3 pieces maybe. So I’ll probably do the brisket point I have normally and then buy a whole packer for pastrami, and corn and then smoke like 1/3 or 2/3 of it, do that last bit Texas-style ne: I just got some mesquite chips too, been wanting to smoke some beef again since mesquite is too strong for stuff like pork to use it the entire smoke
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May 16, 2021 15:30
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Carillon posted:Idea got nixed by my partner for now, but I'm definitely going to keep it in my back pocket for later. When you make yours how did you do the skin? I just tie the skin around the meat all held together with twine every inch or so down the length of the ballotine. Then into the oven on convection, on a wire rack/sheet pan for that crispy deliciousness.
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May 16, 2021 22:37
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Smoked two racks of baby backs. Crutched one for an hour in apple juice and the other just stayed on the rack. Non-crutched was the winner.
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May 17, 2021 00:27
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Chad Sexington posted:Smoked two racks of baby backs. Crutched one for an hour in apple juice and the other just stayed on the rack. NGL thought that was smoked octopus for a second
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May 17, 2021 01:13
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How it started/how it's going (with pork belly burnt ends):  
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May 17, 2021 02:24
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born on a buy you posted:Bought a proper smoker. Turns out this makes smoked pulled work way easier than a kettle and it’s easy af on a kettle. What's that rub you used, looks delicious. Made pulled pork as well this weekend, almost gone now. Also put two trays of beans under the pork to catch drippings and daaaamn it's so good. I think I like the beans more than the pork. Though they work best together.
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May 17, 2021 09:01
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Got a couple of octopuses in the freezer waiting for the weather to improve to throw on the offset. Any suggestions/advice on those? Plan is to run as cool as possible, with olive wood and an oil rub.
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May 17, 2021 12:06
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Olpainless posted:Got a couple of octopuses in the freezer waiting for the weather to improve to throw on the offset. Any suggestions/advice on those? Plan is to run as cool as possible, with olive wood and an oil rub. Please be a real post
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May 17, 2021 13:54
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I can barely find certain cuts of cow, nevermind fresh octopus.
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May 17, 2021 14:04
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His Divine Shadow posted:What's that rub you used, looks delicious. My favorite thing to do with beans like this is take some pulled pork from a previous cook from the freezer and mix it in with the beans. I suppose you can also just mix in some from your current cook too. Makes some great "pork & beans" which thickens the beans up to a meaty bean dip type thing. I have posted pics of this in the thread before if you search my posts.
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May 17, 2021 16:18
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Olpainless posted:Got a couple of octopuses in the freezer waiting for the weather to improve to throw on the offset. Any suggestions/advice on those? Plan is to run as cool as possible, with olive wood and an oil rub. Ive never smoked octopus, so this is just a theory. Since it gets so rubbery when overcooked maybe cold smoke with trays of ice. Then sear for a minute or two.
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May 17, 2021 17:59
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life is killing me posted:Please be a real post Oh its real. They're pretty small ones, maybe 2lb a piece, so I'm hoping for more reasonable cook times at least.
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May 17, 2021 18:01
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I too would 100% go with a cold smoke of the octopus and then cook it.
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May 17, 2021 18:28
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I have a 14" WSM that I want to do ribs on. It seems too small to do anything but hang them unless I only want two servings. Thoughts on that? Both flat and in one of those racks that holds them up doesn't seem like I'll be able to fit much on a 14" grate.
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May 17, 2021 21:47
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Olpainless posted:Oh its real. They're pretty small ones, maybe 2lb a piece, so I'm hoping for more reasonable cook times at least. I am so loving down for this and there better be pictures and testimonials.
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May 17, 2021 21:55
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Nothing wrong with slicing the racks in half.
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May 17, 2021 21:56
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TITTIEKISSER69 posted:Nothing wrong with slicing the racks in half. Cut the racks or coil them like Chad did. Chad Sexington posted:Smoked two racks of baby backs. Crutched one for an hour in apple juice and the other just stayed on the rack.
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May 17, 2021 23:11
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You can roll them into pinwheels and hold and stick skewers thru them.
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May 17, 2021 23:11
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His Divine Shadow posted:What's that rub you used, looks delicious. Got a pack of this brands rubs as a gift. I’m happy with all of them so far. https://bullcitybbq.com/
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May 18, 2021 00:51
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Teabag Dome Scandal posted:I have a 14" WSM that I want to do ribs on. It seems too small to do anything but hang them unless I only want two servings. Thoughts on that? Both flat and in one of those racks that holds them up doesn't seem like I'll be able to fit much on a 14" grate. I have two of those racks and used to use a WSM 14. I’d slice all my racks in two. Worked perfectly!
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May 18, 2021 13:02
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