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Bloodfart McCoy posted:5 hours was right on the money. Anymore they would have been overdone and dry. Never had St Louis ribs be done that fast. Glad I checked them when I did. Those look real good bud
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May 24, 2022 02:46
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crondaily posted:Was it 30 lbs or did you cook it at 185? That seems like a long time. 8 pounds at 225. It was off the smoke and wrapped in the oven after 12 hours but it still took its time getting to 203. Every piece of meat is different.
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May 24, 2022 02:52
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Chad Sexington posted:8 pounds at 225. It was off the smoke and wrapped in the oven after 12 hours but it still took its time getting to 203. Foil or butcher paper?
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May 24, 2022 02:54
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Can someone throw me some propane bbq brands/models that are around 350-600USD? I know this is the smoking thread but there doesn't seem to be a BBQ one and the summer is officially here and my patio is empty and forlorn. e: Or tell me what I should be looking for? All I know is stainless steel grill surfaces can be better than iron, and you don't want hotspots. Thanks. e2: should mention I'm in western Canada but pretty sure we 'get' all the brands here. I see a lot of Napoleon here.
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May 24, 2022 04:36
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Cook your booties faster people. I woke up late, had my coffee, got an 8.5lb butt on the smoker at 8:30am and let it rip at 300F. Hit 203F at 3:30pm, let it rest wrapped in foil until dinner at 6. Was one of my best yet, great bark and just wubbled like a big jello.
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May 24, 2022 12:03
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Yea I turn up the heat when I hit the stall. I also don't wrap anything I smoke. I think the lower temps are still important in the beginning though during bark formation.
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May 24, 2022 12:11
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So if I plan on making extra sure my brisket is done and start it early Friday, if it's somehow done at anywhere from 9 to midnight, and rests in a cooler and or low temp oven, keeping it from dropping below 140, will I be ok if this thing rests for 15-17 hours?
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May 24, 2022 14:38
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crondaily posted:Foil or butcher paper? Foil by that point because I was worried it would dry out. Came out juicy as gently caress though, it was just a snowflake shoulder I guess.
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May 24, 2022 14:50
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nosleep posted:So if I plan on making extra sure my brisket is done and start it early Friday, if it's somehow done at anywhere from 9 to midnight, and rests in a cooler and or low temp oven, keeping it from dropping below 140, will I be ok if this thing rests for 15-17 hours? Okay so I once had an unsual circumstance where I had to refregerate some smoked meat before I had a chance to carve it. I wrapped that sucker in foil, then two towels, then put it in a cooler with a temp probe. I set the alarm for 110 degrees. I want to be clear that this is unsafe, but putting 10 pounds of thermal mass at 140 degrees into a fridge was a nonstarter for me. It rested for the next 7 hours after I took it off the smoker. For what it is worth, I did not notice a significant improvement over letting it rest 1-2 hours.
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May 24, 2022 14:50
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The gasket on my replacement Thermoworks Billows fan isn't glued on. Some idiot at the factory straight-up forgot to glue it, so now I have to do it myself.  What is a good high-temp adhesive I can use for this?
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May 24, 2022 18:03
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NomNomNom posted:Cook your booties faster people. I woke up late, had my coffee, got an 8.5lb butt on the smoker at 8:30am and let it rip at 300F. Hit 203F at 3:30pm, let it rest wrapped in foil until dinner at 6. I was cooking a really primo butt once and due to a pellet grill mishap my entire grill caught on fire and spiked up to like 500+ without me noticing for like 30 minutes, I had to come down and put it out with flour, clean it out, and restart it, and it was probably the best one I've ever made (the pig was hand-raised by a friend and was just pure marbled dark meat).
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May 24, 2022 18:12
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I. M. Gei posted:The gasket on my replacement Thermoworks Billows fan isn't glued on. Some idiot at the factory straight-up forgot to glue it, so now I have to do it myself. M-mines not either, are they supposed to be? Either way my go to high temp stuff has always been RTV Copper
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May 24, 2022 18:14
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Well, I’m giving the ribeye one more shot with a different approach, this time - I picked up a ~1lb ribeye on sale with a very large cap/spinalis - it was almost coming apart when I bought it and comprised at least half the steak. So I separated the two parts and trimmed off as much fat as I could, and tied the cap up into a “pinwheel” steak. Here’s the two parts a few hours into a dry-brine: Did I do this right? I’m probably going to clean these up even more and slice off any remaining fat on the sides once they’ve dried up a bit more, especially for the eye-filet on the right. Yes there’s definitely still lots of marbling and fat, but I think I’ll be able to do a much better job cooking these in two pieces anyway, since I’ve cooked dozens of filets approximately that size but very few big Also I know I didn’t get the pan/oil hot enough when I cooked my last ribeye, so hopefully I’ll do better this time.
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May 24, 2022 18:16
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I have to say, I am really loving my Char-Griller Gravity 980. If anyone is considering a new smoker I think it's definitely worth a look.
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May 24, 2022 19:24
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nosleep posted:So if I plan on making extra sure my brisket is done and start it early Friday, if it's somehow done at anywhere from 9 to midnight, and rests in a cooler and or low temp oven, keeping it from dropping below 140, will I be ok if this thing rests for 15-17 hours? idk about keeping it at resting temp for a full rear end day like that. I do brisket ahead of time generally and just toss it in the fridge overnight, then take it out and slice while cold (Easier to get thin and even slices like that) then pack the sliced brisket in a caserole dish and cover it with foil to re-heat in the oven. I save drippings to pour over it at this point too, keeps everything nice and juicy.
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May 24, 2022 19:44
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mega dy posted:
You did what now
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May 24, 2022 19:57
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nosleep posted:So if I plan on making extra sure my brisket is done and start it early Friday, if it's somehow done at anywhere from 9 to midnight, and rests in a cooler and or low temp oven, keeping it from dropping below 140, will I be ok if this thing rests for 15-17 hours? I've been doing the same thing, starting my brisket the morning before I intend to serve. After they are done cooking I keep my briskets wrapped with tallow in the oven on a keep warm setting. They turn out great, you get a super long and beneficial rest period, and you don't have to worry about the cooling and reheating loving with the texture of the meat. Last time I did a cook I pulled it at midnight and wound up not serving it until 9 pm the next day and it was fantastic.
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May 24, 2022 20:04
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Flash Gordon Ramsay posted:You did what now I think that's like putting out a grass fire by dumping dirt on it. Might be a dust explosion hazard if done wrong though.
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May 24, 2022 20:25
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Flour is known for turning into a fireball if aerosolized/dispersed enough and exposed to flame. I'm guessing that's what the goon was getting at.
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May 24, 2022 20:28
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VelociBacon posted:Flour is known for turning into a fireball if aerosolized/dispersed enough and exposed to flame. I'm guessing that's what the goon was getting at. Yeah, if it's a heavy enough grain size then I could see it MAYBE behaving more like dirt and falling into a pile rather than making a big cloud in the air. Otherwise...... kaboom. Either way probably not something to try at home. EDIT: You could also dampen the flour with some water, which would weigh the particles down. That's what they do in grain silos to prevent explosions. I. M. Gei fucked around with this message at 20:36 on May 24, 2022 |
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May 24, 2022 20:32
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Use baking soda if you need a powder to put out a fire. But never flour.
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May 24, 2022 20:41
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VelociBacon posted:Can someone throw me some propane bbq brands/models that are around 350-600USD? I know this is the smoking thread but there doesn't seem to be a BBQ one and the summer is officially here and my patio is empty and forlorn. I bought a Weber Spirit II last year and have been extremely happy with it. I’ve cooked on a bunch of cheap, crummy grills in my life and I’ll be the first to admit that if you know what you’re doing you can make food taste good on any old piece of poo poo grill. It’s just easier for me on the Weber. I get a consistent cook throughout the cooking area. Much less hot/cold spots than any other grill I’ve ever used. The temp gets ripping hot when I need it. If I want to deep sear some thick steaks the Weber will give me 600 degrees no problem. A lot of grills just don’t get hot enough. I’ve heard good reviews on Napoleon grills too. I’ve used stainless steel grates, enameled grates, and cast iron grates over the years and really don’t have an issue with either. I guess I prefer the cook on cast iron grates, but the flip side is they weigh a ton. Most important part about grates is just keeping them clean.
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May 25, 2022 03:59
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Bloodfart McCoy posted:I bought a Weber Spirit II last year and have been extremely happy with it. I’ve cooked on a bunch of cheap, crummy grills in my life and I’ll be the first to admit that if you know what you’re doing you can make food taste good on any old piece of poo poo grill. It’s just easier for me on the Weber. Thank you - that's actually the one I've been trying to find. There's a Weber Genesis E-310 brand new in box on my local FB marketplace for $840 CAD and it's hard not to go for that - only thing is it has a dented lid from shipping. The seller took a lot of photos of the dent and claims that because it's not been registered yet that I could get the lid replaced from Weber. Dunno about that?   e: do you find having 'only' two heating zones is an issue for indirect cooking or is it fine? VelociBacon fucked around with this message at 04:44 on May 25, 2022 |
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May 25, 2022 04:32
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VelociBacon posted:Flour is known for turning into a fireball if aerosolized/dispersed enough and exposed to flame. I'm guessing that's what the goon was getting at. The term “fuel air bomb” comes to mind; I hear those thermobaric grills are all the rage 
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May 25, 2022 05:06
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VelociBacon posted:Thank you - that's actually the one I've been trying to find. There's a Weber Genesis E-310 brand new in box on my local FB marketplace for $840 CAD and it's hard not to go for that - only thing is it has a dented lid from shipping. The seller took a lot of photos of the dent and claims that because it's not been registered yet that I could get the lid replaced from Weber. Dunno about that? I’ve never had to deal with Weber’s warranty department, but from what I hear they are pretty easy to deal with. My current Weber has three burners, but I have cooked on two-burner Weber’s before and there wasn’t a crazy difference.
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May 25, 2022 13:52
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Hahaha I used flour, a candle, and a coffee can to make a (tiny) explosion for a HS science project
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May 25, 2022 15:59
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I. M. Gei posted:I think that's like putting out a grass fire by dumping dirt on it. Large enough amount of flour dumped directly on the problem area = smothers the flame. Not large amount of flour that floats around in the air = creates giant fireball. Just make sure you pick the former option.
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May 25, 2022 17:39
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Anyone have any tips for how to smoke a giant brisket in an 18" WSM where it's too big to lay flat on the grate? Somehow prop it up on the bottom grate without the top grate??
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May 25, 2022 17:55
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Dango Bango posted:Anyone have any tips for how to smoke a giant brisket in an 18" WSM where it's too big to lay flat on the grate? Take out the bottom grate and hang it via meat hooks? I'm assuming you've already ruled out just cutting it smaller.
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May 25, 2022 17:59
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Dango Bango posted:Anyone have any tips for how to smoke a giant brisket in an 18" WSM where it's too big to lay flat on the grate? Stock answer is propping the middle of it up on a chunk of wood wrapped in tinfoil so the ends get drawn far enough away from the edge.
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May 25, 2022 18:08
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Maybe cut it in two and smoke the flat and point separately?
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May 25, 2022 19:36
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Monkey Fracas posted:Stock answer is propping the middle of it up on a chunk of wood wrapped in tinfoil so the ends get drawn far enough away from the edge. This is what I do to fit a flat in my WSM 14.
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May 25, 2022 23:21
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Chad Sexington posted:This is what I do to fit a flat in my WSM 14. OP should be able to fit a flat in an 18". If not, I'd still cut it.
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May 25, 2022 23:40
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Thanks for the advice all! e: I ended up finding a 21 pound packet that has a very wide point so I only had to trim off about two inches for it to fit on the smoker. (At least via measurement that is. It's in the fridge now for tomorrow's smoke.) Dango Bango fucked around with this message at 05:02 on May 27, 2022 |
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May 26, 2022 01:27
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I'm doing another brisket tomorrow and wanted to get some feedback from you guys. I usually use a apple cider vinegar, cherry juice, and light beer mix for my spritz. This time around I was thinking of using malt vinegar and a stout with some juice instead. Anyone play around with their spritzs or mops and wind up with tragic results? Second question, normally I wrap in paper with tallow after I've reached the fat render and bark level that I want. I was thinking about trying the foil boat method this time. It's foil boat worth it on a pellet grill, or does flipping fat side up for the boat overcook the meat side, even if it's covered?
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May 27, 2022 18:17
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Crosspost from the general questions thread:Lester Shy posted:I have inherited an ancient vertical charcoal smoker, the kind that looks approximately like this:
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May 29, 2022 02:25
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Some loving idiot up the road has set up his pellet grill in his attached garage and was happily grilling away about as far from the open garage door as possibly. Holy hell. Dumbass had one of those umbrella area heaters in there as well so I don’t want to even think about what that might imply. Garage is attached to multiple other units too so that’s a lot of potential property damage or carbon monoxide deaths right there.
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May 29, 2022 03:09
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Lester Shy posted:Crosspost from the general questions thread: Looks like you have the ECB (El Cheapo Brinkmann). They went out of business years ago, but when I got mine I found I could call a hotline manned by Home Depot and they told me how to find and purchase the replacement parts (eBay!).
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May 29, 2022 04:15
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Warbird posted:Some loving idiot up the road has set up his pellet grill in his attached garage and was happily grilling away about as far from the open garage door as possibly. Holy hell. Dumbass had one of those umbrella area heaters in there as well so I don’t want to even think about what that might imply. Ermagerd no way 😂😂
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May 29, 2022 04:36
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Some dude in my neighborhood was selling a cheap used offset in a box that I decided to throw some dollars at. https://www.chargriller.com/products/smokin-outlaw-3724-charcoal-grill It's got some rust, but nothing corroded so with ad bit of TLC I shootouts be able to get it into working order. Even if it's not great as a stick burner smoker, I figure I can at least use it for some direct charcoal grilling.
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May 29, 2022 21:52
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