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Obviously you do you and you know your situation better than me, but half a cup of olive oil seems like a lot! I generally used crumpled up newspaper or paper bags at the bottom of mine and don't need an oil.
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Aug 8, 2021 19:35
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Turns out that putting a bunch of lard between the slices, then rubbing it like all hell, before cooking for ten hours or so makes a perfectly reasonable pulled pork situation. I am entirely satisfied. https://twitter.com/Brainmage/status/1424450052488146947?s=19
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Aug 8, 2021 20:20
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That looks good! Glad it turned out well
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Aug 8, 2021 20:41
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Success!
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Aug 8, 2021 21:26
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Where is the Viking trout
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Aug 8, 2021 23:51
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Valhalla
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Aug 9, 2021 00:05
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Now now, I'm a busy longbeard and must get the necessary farming and murderizing the wends out of my braids before I can upload my work to your discerning eyes. Without further hemming, I give you: Auðumbla! - a fitting name, considering she started her life full of cow poo poo! A regular clay-and-dung wattled smoker, really. We built a skeleton of flexible willow rods, then tucked small 'bricks' of clay out of our pit and stuck them on the skeleton. When it had dried out after a week or so, we put a load of boughs and dung inside, and then burned it with lots of wood - not too many lots, of course, as you'll want the temperatue to rise and fall in a controlled manner, or the core may crack entirely. Here's a picture of the burning, and a look into the stove tower, where you can clearly see long grooves from where the willow skeleton has burned away:   A stump of video here, that shows it with boughs still in: https://imgur.com/ah1ltAn And here she is in action, five lake trout smoked with plenty of nettles, bishop's weed and some thyme on the coals:    As we can't use any non-period methods, we determined the proper hotsmoking temperature by hand, literally - stick your hand a ways into the stove, and if your hand is prickling, it's between 50-90 degrees C! Also, the fish will tell you: Once they're cooked, they'll turn the whites of their eyes, and if they get too hot, they'll 'open their coat' or lift their tails.
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Aug 9, 2021 14:20
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On chimney starter chat, I got some Weber cubes and have been using those with great success. I use two of them at a time, which costs about 42 cents total, so it's pretty economical and reliably gets the chimney starter going. Bonus is there's not all the ash I would get from burning paper towels/butcher paper/newsprint. It rained a lot the last few days, and a bunch of water got into my Akorn and got the charcoal that was in there wet. I put it in the chimney starter (not realizing at first that it was wet) and when I did realize that I was trying to light wet charcoal, I went ahead and used 3 starter cubes, without much optimism. It got it lit just fine though, so hurray for fire cubes.
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Aug 9, 2021 14:48
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Carillon posted:Obviously you do you and you know your situation better than me, but half a cup of olive oil seems like a lot! I generally used crumpled up newspaper or paper bags at the bottom of mine and don't need an oil. Yeah, a half cup of oil is a ton. It really just needs a quick hit of oil, nothing crazy, to get coals going with a chimney
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Aug 9, 2021 21:02
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Also buy nicer olive oil until you aren't willing to burn it you heathens.
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Aug 9, 2021 21:35
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I have never had newspaper not work in a chimney starter.
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Aug 9, 2021 23:16
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therobit posted:I have never had newspaper not work in a chimney starter. I started chimney starter chat by looking for alternatives not because newspaper doesn’t work (though it’s ashy) but because all my newspapers are online these days and iPads make for lovely fire starters.
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Aug 10, 2021 00:48
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alright, perhaps a half cup is a bit too high, it was just a wild rear end guess. When i did it yesterday I started it with a few 'glugs' from a jug of 'extra pure' olive oil, so it probably ended up being a tablespoon or two.
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Aug 10, 2021 01:34
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About a tablespoon of canola on a papertowel? Thrown down in my egg and it starts up good. That being said I got a huge bag of wax and paper cubes at Lowe’s for like $10 and they’re even easier.
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Aug 10, 2021 02:21
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Flash Gordon Ramsay posted:I started chimney starter chat by looking for alternatives not because newspaper doesn’t work (though it’s ashy) but because all my newspapers are online these days and iPads make for lovely fire starters. Try a Samsung tablet IMO
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Aug 10, 2021 02:23
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I have several swollen laptop batteries if anyone wants to try them out.
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Aug 10, 2021 04:46
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Wasting money if you don't start your coals with waste heat from Bitcoin mining
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Aug 10, 2021 05:00
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Oops wrong tab
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Aug 10, 2021 05:05
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Flash Gordon Ramsay posted:I started chimney starter chat by looking for alternatives not because newspaper doesn’t work (though it’s ashy) but because all my newspapers are online these days and iPads make for lovely fire starters. Tbh I mainly use the paper bags I get from the grocery store these days in a chimney. It's definitely a bit more ashy, but I always have too many of them around so am never going to not have one.
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Aug 10, 2021 05:37
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I got tired of never having paper around so I just started peeling off a little bit of the charcoal bag and using it to light the chimney. It works pretty well and you don't have to think or plan
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Aug 10, 2021 06:29
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Tias posted:Now now, I'm a busy longbeard and must get the necessary farming and murderizing the wends out of my braids before I can upload my work to your discerning eyes. Hey man this is super neat!
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Aug 10, 2021 06:58
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You're welcome! If you have any questions let me know, I can't necessarily answer but then I'll ask my bosses who are crusty 40-year members of the local oven guild 
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Aug 10, 2021 09:20
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Is there a separate grilling thread or does this one cover that too
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Aug 10, 2021 11:00
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I've never minded grilling questions. I answer them if I can. I've asked a couple myself in here. Unsure if there is a grilling thread.
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Aug 10, 2021 11:36
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Steve Yun posted:Is there a separate grilling thread or does this one cover that too I don't think it really matters. There's been plenty of discussion about sous vide in the thread as well
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Aug 10, 2021 12:09
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Tias posted:Without further hemming, I give you: Auðumbla! - a fitting name, considering she started her life full of cow poo poo! Very cool. Thanks for sharing!
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Aug 10, 2021 14:22
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Orvin posted:Anyone have any experience with the Louisiana pellet smokers? Specifically the SL 700? My local Costco has the Louisiana Grill down to $299 now, I might pick one up and upgrade my small Charbroil smoker.
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Aug 11, 2021 20:38
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Buddy is in town for a few days staying over my other buddy’s house. They called me and said if I drag my smoker over tomorrow they’ll buy meat to put in it  Plan is to smoke some ribs and salmon. Me and my friend both work from home so hoping for a very chill Thursday tomorrow. Boss is on vacation... so that’s a start.
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Aug 12, 2021 02:04
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Bloodfart McCoy posted:Buddy is in town for a few days staying over my other buddy’s house. They called me and said if I drag my smoker over tomorrow they’ll buy meat to put in it L I V I N
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Aug 12, 2021 05:41
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Controlling temperatures on my WSM has been great since I got the fireboard, but it feels like I've had a lot more trouble with meat drying out since I've been using it. My guess is that a lot more volume of air is moving through the smoker with the fan compared to when it was naturally aspirated. Has anyone else noticed a problem like this, and if so, what did you change to keep it from happening?
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Aug 13, 2021 21:36
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You can crack an uncontrolled vent to keep the average temp higher than the setpoint to reduce the amount of time the fan is on if airflow you think that's the issue.
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Aug 13, 2021 21:48
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Counterpoint, my billows worked like poo poo until I reread the instructions which said to keep all vents closed and let the fan add air as necessary. I will add that if you're lazy like me and keep your air probe in the grill 24/7 check it for accuracy every few smokes. I think corrosion builds up on the jack end and throws off my temp reading by a few degrees.
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Aug 14, 2021 00:24
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Counter counterpoint, my billows ran like poo poo until I opened a vent. I started off by reading instructions too.
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Aug 14, 2021 01:21
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Made some Pepper Stout Beef, added some gorgonzola and corn at the end. Was delish. That is all.
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Aug 14, 2021 05:36
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Grandito posted:Controlling temperatures on my WSM has been great since I got the fireboard, but it feels like I've had a lot more trouble with meat drying out since I've been using it. My guess is that a lot more volume of air is moving through the smoker with the fan compared to when it was naturally aspirated. Yeah. Agree. The one brisket I did with the Fireboard fan was dry. After that I used the fan at super high limits and my next one came out good. I’d set it to come on at 200 but also alert me at 205 so I could ensure it didn’t stoke too high. Fireboard still hasn’t nailed down their firmware. I get 20-30 degrees of overshoot every time it try’s to reach back to set point. That being said, it’s hands down the best alerting and tracking system I’ve used. So we talked about how we light our coals…. How do you light your coals in driving rain? Tryna grill some steaks tonight and I feel super loving paranoid with my BGE under the eaves of my house (lighting coals inside the grill not actually grillling).
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Aug 14, 2021 23:11
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A few months ago I smoked for an entire rainy day, lit the coals under a pop up canopy. My parents used to light their grill under a porch with no issues. I'd be most worried about ashes lighting with newspaper, cardboard, leaves, etc. Lighting fluid isn't an untenable solution either, you just have to wait until it's completely burned off.
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Aug 14, 2021 23:31
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I wouldnt worry about it too much. Its not a bonfire. Maybe light the coals inside your garage near the door with the door open. Just pay attention and dont leave it unattended.
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Aug 14, 2021 23:57
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I use a patio umbrella over my grill and smoker when it rains. I also use it when it isn't raining to have some sun protection*. * For me, not the grill and smoker.
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Aug 15, 2021 02:07
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  I bought some spare ribs, trimmed them up, hit them with some butt rub, and smoked them with apple and pecan in the weber + slow n sear
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Aug 15, 2021 03:33
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Looks very nice. I did ribs last night too, and I think they came out really drat good. 5 hours in the smoker @225ish, let them rest for about an hour in a cooler before serving. Cooked just the way I like them. Slight pull to the meat, but not fall off the bone. Good mixture of heat and sweet in the rub I make. Had five people over to the house, no ribs left this morning, which both makes me happy and sad.
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Aug 15, 2021 14:31
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