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How are your grill gates so clean? Mine haven't ever been that shiny since my first smoke.
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Aug 12, 2023 00:06
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I always take mine out after each smoke for a soak and a scrub with steel wool. More than enough to keep em lookin brand new, at least for my grates (on a PK360).
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Aug 12, 2023 00:32
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I will never clean the flavor away.
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Aug 12, 2023 00:32
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MarcusSA posted:I will never clean the flavor away.
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Aug 12, 2023 09:11
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To what extent must a space be relatively sealed to smoke? I've got a Weber kettle, which is fine for it, but I've also got a gas grill which has some relatively large openings regardless of whether the lid is closed or not. Is it enough for it to be the right temperature with a bit of smoke, or does it have to be well closed in to be worthwhile?
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Aug 17, 2023 05:40
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Good seal is important for holding a low steady temp. Smoke away!
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Aug 17, 2023 12:30
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It's about holding the temperature steady, which holes make very hard to do. The amount of smoke is pretty well negligible at that point.
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Aug 17, 2023 13:04
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Thank you, that's good to know. In my case, and hopefully purists won't seek to run me out of town for this, I'm doing the Serious Eats sous vide brisket so the low stable temperature is probably secondary to the smoke. The meat is already cooked 36h at 58C so the smoke is for bark and a bit of flavour.
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Aug 17, 2023 19:31
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Post a trip report because serious eats is good and lazy mode sounds even better.
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Aug 17, 2023 23:30
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Generally, I do the vacuum sealed pork shoulders for pulled pork which tend to be about 10 pounds and takes 15 hours. For tomorrow I only got a 5 pounder bone in which should put me closer to 8 hours, right?
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Aug 18, 2023 16:38
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I've done a few cooks now on a soapstone in the kamado and I'm just loving the results. It holds heat extremely well at a stable temperature and is non-stick with barely any maintenance. Does take a few extra minutes to really soak in the heat after starting a fire, though. Worth it as the sear I am getting is wild, but I'm liking it also for fish and veggies. Last night I did a salmon at 225 sitting on there with one small chunk of fruit wood under the charcoal lumps. It was easily one of the best I've ever had with just salt, pepper and a splash of lemon at the end. Awesome!
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Aug 18, 2023 22:04
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The serious eats sous vide brisket is fine, just watch it for Kenji's super heavy salt hand.
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Aug 20, 2023 12:06
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I bought a small konro and need help lighting the charcoal*. Am I better off using chimney starter (there's a tiny Weber one I found), or would charcoal lighter fluid do the trick, or should I get a propane torch, or what? *I don't know if there's a difference, but it's specifically Japanese charcoal, binchotan.
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Aug 21, 2023 03:17
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That Old Ganon posted:I bought a small konro and need help lighting the charcoal*. Am I better off using chimney starter (there's a tiny Weber one I found), or would charcoal lighter fluid do the trick, or should I get a propane torch, or what? I have no experience here, but i was curious and read this article. https://www.washingtonpost.com/life...6796_story.html They lit it in a chimney with some kingsford to get it going and then used that to light up some more binchotan.
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Aug 21, 2023 03:54
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Tl;dr I’m invited to someone’s backyard to use their pellet smoker. This is probably a one-time deal. The star of the show that I’m making for that dinner will be ATK’s smoked chuck roast, which is absolutely amazing and I totally recommend. Bearing in mind the smoker will be 350° for a couple hours, what other bits and pieces can I throw in? Sides would be cool, but I’m really thinking of treats I can take home and spread out for a week. Like, I would absolutely love to do salmon, but I think the temp is too high for even hot smoked, right? What else? Anne Whateley fucked around with this message at 06:07 on Aug 21, 2023 |
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Aug 21, 2023 06:04
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i like nice words
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Going to pick up a Weber Spirit II 210 in the next day or two as my first foray into grilling (allegedly as a foreigner living in America I’m legally obligated to do this or get sent home), but am I reading it right that as of late they’ve changed the design so you can no longer mount an igrill 3 and are forced into using the Weber Connect, which upon first impressions costs more money and has less features? For a company people say great things about, this seems a totally lovely thing to do. Not great first impressions.
EL BROMANCE fucked around with this message at 08:25 on Aug 21, 2023 |
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Aug 21, 2023 07:43
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Anne Whateley posted:Bearing in mind the smoker will be 350° for a couple hours, what other bits and pieces can I throw in? Sides would be cool, but I’m really thinking of treats I can take home and spread out for a week. Like, I would absolutely love to do salmon, but I think the temp is too high for even hot smoked, right? What else? Could you consider trying something like smoked cookies or brownies? 350° is about the right temp for that kind of thing, no? Maybe baked beans, as they would definitely be easy enough to portion out for the week. You could even lay out a small tray of salt for smoked salt if you have the room.
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Aug 21, 2023 09:03
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EL BROMANCE posted:Going to pick up a Weber Spirit II 210 in the next day or two as my first foray into grilling (allegedly as a foreigner living in America I’m legally obligated to do this or get sent home), but am I reading it right that as of late they’ve changed the design so you can no longer mount an igrill 3 and are forced into using the Weber Connect, which upon first impressions costs more money and has less features? For a company people say great things about, this seems a totally lovely thing to do. Not great first impressions. Agreed, but both the igrill and weber connect are just not very useful imho. Id rather use a decent instant read digital thermometer, but i dont really do any long cooks on my grill. It usually takes longer to preheat than cook whatever im throwin on there. I have a mse30 for smoking and use an inkbird multiprobe. It was cheap and it works. The app is ok. Something like that would work for grilling as long as you arent hitting above 550F. You really shouldnt get close to that for longer cooks that would require probe monitoring.
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Aug 21, 2023 09:53
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Anne Whateley posted:Tl;dr I’m invited to someone’s backyard to use their pellet smoker. This is probably a one-time deal. The star of the show that I’m making for that dinner will be ATK’s smoked chuck roast, which is absolutely amazing and I totally recommend. I didn’t read the recipe yet but 350 seems really high for chuck roast. Edit - read the recipe. I mean, if it works it works. I’d be curious to try it. I treat chuck roast just like a (small) brisket. Kaddish fucked around with this message at 18:33 on Aug 21, 2023 |
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Aug 21, 2023 18:30
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I'm scratching my head at that recipe. Smoke it low and slow to 200F and shred/slice - I get that. Mini brisket. That's what I do, too. Smoke it hot and fast to a medium-ish doneness with a good sear and slice very thin - OK, I'd believe it if you told me that was good. Bet it would be good on a baguette with some aioli and peppers. Smoking at 350 until it just hits well done - seems like you would just have chewy, well-done meat?
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Aug 21, 2023 18:53
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I'm thinking about building a wood fire (as opposed to gas or electric) smoker. Are there any threads/discussions/links/posts about that anywhere on the forum that I can go back and read?
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Aug 21, 2023 19:48
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CommonShore posted:I'm thinking about building a wood fire (as opposed to gas or electric) smoker. Are there any threads/discussions/links/posts about that anywhere on the forum that I can go back and read? There was the one goon in this thread or the pizza thread absolutely dead set on turning his pizza oven into a smoker, but other than that, I don’t remember any discussions about building your own.
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Aug 21, 2023 20:51
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Discussion Quorum posted:I'm scratching my head at that recipe. This was my initial thought as well  I’ve been doing New Yorks at 180 till they hit 140 and man that flavor is banging every drat time. I fuckin love smoking steaks.
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Aug 21, 2023 21:14
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CommonShore posted:I'm thinking about building a wood fire (as opposed to gas or electric) smoker. Are there any threads/discussions/links/posts about that anywhere on the forum that I can go back and read? I built a tiny offset smoker in my car thread when I got a free air compressor tank. I can link you to that but it's more car nerd does something stupid and less smoking enthusiast builds a proper smoker. $.02 I use it but very rarely because it requires constant attention. It's great if sitting on the porch tending a fire with beers is the game but I would do more smoked meats if I could turn a knob and go do something else.
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Aug 21, 2023 22:12
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Discussion Quorum posted:I'm scratching my head at that recipe. I tried it for the first time because I only had access to a gas grill (and a tank of propane), but it was great imo. Would totally recommend giving it a shot when chuck goes on sale near you. If anyone has access, this is the official link: https://www.americastestkitchen.com/recipes/9685-barbecued-chuck-roast It’s paywalled but there may be comments from other people who’ve made it Anne Whateley fucked around with this message at 22:45 on Aug 21, 2023 |
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Aug 21, 2023 22:40
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Change of plans caused by rain. Friend said “don’t bother coming over early to make it, I’ll just throw it in, and you just come in time for dinner” Friend did throw it in. Friend then pulled it out hours early because “she thought it was getting toward well-done” and served it ice-cold with all the texture of London broil Friend doesn’t deserve a smoker
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Aug 25, 2023 02:58
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A meat thermometer would have prevented that.
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Aug 25, 2023 03:02
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honda whisperer posted:I built a tiny offset smoker in my car thread when I got a free air compressor tank. I can link you to that but it's more car nerd does something stupid and less smoking enthusiast builds a proper smoker. Please link it. I'm not going to follow anyone's plans 1:1. I just want to see what people are doing. I'd go to youtube but idk enough about smoked meat youtube to find the good accounts.
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Aug 25, 2023 04:19
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MarcusSA posted:A meat thermometer would have prevented that. Speaking of thermometers, Thermoworks are running a sale to help feed those impacted by the fires in Hawai'i. $12.60 for a ThermoPop.
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Aug 25, 2023 04:28
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MarcusSA posted:A meat thermometer would have prevented that.
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Aug 25, 2023 04:35
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CommonShore posted:Please link it. I'm not going to follow anyone's plans 1:1. I just want to see what people are doing. Ok. Interspersed with car nonsense. Starts on page 11 if the link doesn't go straight there. https://forums.somethingawful.com/showthread.php?threadid=3937480&pagenumber=11&perpage=40
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Aug 25, 2023 04:35
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honda whisperer posted:Ok. Interspersed with car nonsense. Starts on page 11 if the link doesn't go straight there. Thanks!
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Aug 25, 2023 04:46
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Anne Whateley posted:The point is it was supposed to be way beyond well-done, it was supposed to be pullable. She just was thinking of a totally different goal. She would’ve ignored the thermometer the same way she ignored the recipe Was it still presented as *your* meal even after your friend decided to cook a chuck roast for a half an hour and call it done? Who does that?
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Aug 25, 2023 08:19
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The story only gets weirder. The chuck was supposed to be the centerpiece, but one person (thinks she) doesn’t like smoked meat. So she made dried-out oven ribs instead that were just supposed to be a backup for her. The chuck was served ice-cold cut into small bites in a cereal bowl. The ribs were straight from the oven and obviously everyone ate that instead. I think one other person had one bite of chuck. The good (I guess) news is that the host handed me all the chuck that wasn’t cut up, so like 4+ pounds, to take home. I don’t have smoker access, but I guess I could probably oven braise it like a normal pot roast to make it edible??
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Aug 25, 2023 18:02
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Congratulations on your future chili?
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Aug 25, 2023 18:09
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Blender burgers
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Aug 25, 2023 18:20
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Discussion Quorum posted:Congratulations on your future chili? This, chuck is loving great in chili.
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Aug 25, 2023 18:48
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Kalman posted:This, chuck is loving great in chili. I've made this recipe for a chili cookoff and won it: https://www.youtube.com/watch?v=GKNk0tLGEpc
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Aug 25, 2023 19:23
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This reminds me of a buddy of mine that is convinced that good brisket is cooked to normal beef temps. I mean, 205 SURELY would be overcooking it, right?
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Aug 26, 2023 01:07
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Bob A Feet posted:This reminds me of a buddy of mine that is convinced that good brisket is cooked to normal beef temps. I mean, 205 SURELY would be overcooking it, right? sir....Sir!.....SIR! 205 is overcooked! 203 is perfection. E: also that dinner party is nuts. Why own a smoker if you're just gonna gently caress up ribs in an oven? Is this a close friend? Its very strange. ZombieCrew fucked around with this message at 05:02 on Aug 26, 2023 |
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Aug 26, 2023 04:51
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