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Zarin posted:I'm looking to upgrade from a spray bottle for putting apple juice/acv/etc. on during the cook. When you say upgrade I guess my question is why? A plastic spray bottle is dishwasher safe and a fraction of the price.
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Oct 14, 2023 22:47
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Zarin posted:I'm looking to upgrade from a spray bottle for putting apple juice/acv/etc. on during the cook. This is pretty much what they use in my dads USDA plant 
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Oct 14, 2023 22:51
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HootTheOwl posted:When you say upgrade I guess my question is why? Mostly because the last few times the spray bottle action over the course of the day was aggravating my wrists. That, and I'm expecting to start doing even larger cooks soon. For what it's worth, given the narrow opening of the nice glass spray bottle I have, I wouldn't trust a dishwasher to clean it properly anyway; those end up hand-washed.
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Oct 14, 2023 23:03
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Looking for some reassurance that I won't poison my family if I combine sous vide and my smoker. If I sous vide some pork chops up to 146 for 3 hours-ish, chill them with an ice bath/refrigerator, take them out, dry them, season them, toss them on the smoker at 225 until they reach 120 or so, then sear them, will I be ok?
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Oct 15, 2023 19:30
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cerebral posted:Looking for some reassurance that I won't poison my family if I combine sous vide and my smoker. If I sous vide some pork chops up to 146 for 3 hours-ish, chill them with an ice bath/refrigerator, take them out, dry them, season them, toss them on the smoker at 225 until they reach 120 or so, then sear them, will I be ok?
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Oct 15, 2023 22:33
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Why do both steps? I'd use the smoker for a reverse sear and not bother with the sv honestly. Especially for a cut like chops/steak. Smoke to 145, then sear as desired.
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Oct 16, 2023 03:49
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Agreed. I think you're overcomplicating it for little gain.
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Oct 16, 2023 04:04
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Zarin posted:I'm looking to upgrade from a spray bottle for putting apple juice/acv/etc. on during the cook. As long as you don’t get the one that I filled with DEET and then returned because it kept clogging
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Oct 16, 2023 05:39
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I have one of those dead-simple masterbuilt small electric smokers and it says to only use wood chips and not pellets but doesn’t explain what the risk is. I have a big bag of pellets that I stupidly bought before I read the manual and I just ran out of chips. Is there some way to safely/effectively use pellets or is just a bad idea all around?
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Oct 16, 2023 06:45
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Farten Barfen posted:I have one of those dead-simple masterbuilt small electric smokers and it says to only use wood chips and not pellets but doesn’t explain what the risk is. I have a big bag of pellets that I stupidly bought before I read the manual and I just ran out of chips. Don’t use the tray at all and instead get a smoke tube or maze on Amazon.
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Oct 16, 2023 07:33
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bird with big dick posted:As long as you don’t get the one that I filled with DEET and then returned because it kept clogging Joke's on you, it kept clogging because I used it to spray BBQ sauce and then returned it Seriously though, I would probably look for something intended for food and maybe go a little smaller. Maybe find a restaurant supply store that carries something like this? Personally I would definitely avoid anything with brass in the nozzle or pump assembly (but then I'm paranoid about lead) and make sure any gaskets get re-greased with something food safe.
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Oct 20, 2023 15:25
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Kaddish posted:Don’t use the tray at all and instead get a smoke tube or maze on Amazon. This! Also you need to buy a cheap propane torch,(not a lighter) to light them.
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Oct 20, 2023 21:21
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Effort-post incoming, brace yourselves. After my last post, where I had planned to bring my vertical smoker to my parents for my belated birthday and leave it there before replacing it with its successor, a couple of events have transpired: a) I brought the smoker back home because "hell, you never know when you might need a vertical smoker" b) My new smoker has presented me with an entirely different set of issues in a "residential area smoking while flying under the radar"-situation Here's the new smoker I grabbed. I've wanted to go back to an offset-stickburner for about 8 years, so after a couple of weeks of weighing my options as an unwashed Eurogoon, I pulled the trigger on a model with 3mm of cold-rolled steel (high-quallity models with quarter-inch steel start at around 2000 USD over here, the market for offset-stickburners is being saturated with cheap-rear end smokers at around 1mm/0.03" thickness).  The overall usable grate-space is higher than with my vertical smoker, but due to the difference in temperature zones, the main-grate-space is quite a bit lower. The three levels of grates do give me a bit of an option to kinda "assembly-line" things like ribs, or throw some sausages on the bottom grate for the slow-burn-flavor.  I was initially very happy that I could now fire up my energy-dense coconut-shell-briquettes inside the firebox  I quickly realised the main problem with this new smoker in combination with my "energy-dense-fuel"-strategy: The majority of the heat was getting radiated off and pretty much just heating up my firebox to ungodly temperatures instead of going to the benefit of the actual cooking chamber. (in case you're saying "well duh, you're operating an offset-stickburner without sticks, what where you expecting", then yes, you are absolutely correct, and I could have seen this coming, but - again - I unfortunately cannot burn actual wood on account of being in a highrise residential area)  The temperature-curve also illustrates one of my problems very well, barely over 105°C/225F on the main grate:  Not deterred by the issues, I planned a "maiden-smoke" for some guests, and threw on 6lbs of coarse sausages, 5lbs of beef, and 4lbs of Leberkäs (bavarian-style meat loaf)  You can see my inexperience/mismanagement of the whole assembly-line-strategy for the sausages here  I compensated the temperature issue with a shitton of lump coal (that threatened to ignite the drywall on my balcony, see my countermeasures below), and the guests were extremely happy with their servings:  I even managed to employ my guests to harvest my chili plants after they were in a food-coma and happy enough to fulfill my wishes  So all was well for the maiden-voyage, but the problem remained: energy-dense fuel was getting wasted in my firebox, the heat-radiation was putting the hollow drywall on my balcony at risk, and I couldn't hold temp to save my life. To combat these issues, I attempted a two-pronged approach: a) insulate the firebox b) use "reasonably" smoke-less fuel that actually burns instead of just radiating heat My plan for a) was fireclay-plates (bonus heat-resistant tarp behind the firebox to keep my windowsill from melting)  My plan for b) was extremely expensive japanese-style lump coal that ends up radiating a lot of heat, but yields a lot of fire/airflow as it gets to temp  Turns out I invited a new problem because the fireclay-plates I grabbed fit like absolute rear end inside the firebox, so the most efficient course of action was to cut them down to size. I'm a very DIY-kind-of-guy, but I underestimated the effort to cut fireclay-plates, so I bought babby's-first-anglegrinder  Close e-loving-nough:  I'm sorry for triggering some OCD, but here's the result of my insulation-effort:  So here goes my first attempt to fire up the smoker after all of my comical DIY-efforts with some sexy-rear end lump coal:      tl;dr: drywall no longer at risk of catching fire, temps are in a range where I need them (although keeping them constant is going to be an entirely new challenge)  Now pray for me to not get an HOA-tier complaint for having a blatant-rear end chimney-pipe visible from almost everywhere in the residential area.
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Oct 22, 2023 16:36
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On the one hand, I may have overshot the target just a wee bit, but on the other hand, I may currently have the most efficiently-insulated firebox of any offset-stickburner in the EU. (let's not talk about insulating your firebox defeating the entire purpose of habing an offset-stickburner)   
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Oct 26, 2023 17:46
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   First time making short ribs. Smoked around 250 til about 160 internal (3ish hours) and then covered and basted them in drippings, a can of Guinness, bit of red wine, some beef stock, and veggies (carrots and onions). Took out at 205 internal. Using leftovers for some chili tomorrow!
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Oct 27, 2023 23:00
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  Shorts ribs have become chili. Tomorrow they become chili dogs!
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Oct 28, 2023 22:27
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gently caress yeah frito pie is the best way to chili. Good job.
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Oct 28, 2023 22:32
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JSmithOTI posted:
That is some delicious lookin bean stew.
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Oct 29, 2023 00:42
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Thank you!
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Oct 29, 2023 01:01
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JSmithOTI posted:
Hell yeah man
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Oct 29, 2023 02:08
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Making short ribs into chili is a crime.
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Oct 29, 2023 14:38
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bird with big dick posted:Making short ribs into chili is a crime. no, it isn't.
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Oct 29, 2023 14:44
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bird with big dick posted:Making short ribs into chili is a crime. lol
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Oct 29, 2023 15:23
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For five dollars more you could have had chili and short ribs
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Oct 29, 2023 15:39
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bird with big dick posted:Making short ribs into chili is a crime. What about short ribs into chili and then into chili dogs?  I've loved each version and have no regrets
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Oct 30, 2023 00:10
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bird with big dick posted:Making short ribs into chili is a crime. At least you're not a Texan whining about the beans in the chili I guess. He is using leftover short ribs. JSmithOTI posted:What about short ribs into chili and then into chili dogs? Man that looks good.
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Oct 30, 2023 01:51
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Hell yeah it was delicious! Air fryer is a good way to heat the dogs and toast the buns, too
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Oct 30, 2023 03:15
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JSmithOTI posted:Hell yeah it was delicious! Air fryer is a good way to heat the dogs and toast the buns, too I boil them outa habit. My dog likes the hotdog water as a rare treat.
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Oct 30, 2023 03:47
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JSmithOTI posted:What about short ribs into chili and then into chili dogs?
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Oct 30, 2023 11:32
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Had my first big cook on my new toy this weekend. That's a rack of spare ribs and a turkey breast taking a Franklin's-style butter bath. So much less fuss than my kettle, even with an SnS (which I'm keeping because it still owns). Had guests over and besides occasionally temping the meat I completely ignored the smoker. bird with big dick posted:Making short ribs into chili is a crime. Strong words from the famed beef criminal.
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Oct 30, 2023 17:44
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Made two pork butts for Halloween. It was one of those smokes that goes two hours faster than expected, and turns out perfect. https://www.youtube.com/watch?v=krskoir5fYo
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Nov 2, 2023 15:39
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I like that bigass front tray.. my pitboss doesn't have that.
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Nov 3, 2023 13:56
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Discussion Quorum posted:Had my first big cook on my new toy this weekend. That's a rack of spare ribs and a turkey breast taking a Franklin's-style butter bath. I prefer beef outlaw.
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Nov 3, 2023 14:14
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tater_salad posted:I like that bigass front tray.. my pitboss doesn't have that. Coming from a kettle where all I had was a little folding table the size of my new side tray, it's such a game changer that I forget I have it. Literally, as in I end up holding all of my stuff and being clumsy as hell because I forget I can just put it all down. It folds down out of the way, too, which is nice. My only complaint so far is that the air temp probe reads almost 70 degrees cool out of the box. It's at least consistent, so with a good grate probe, you can still hold your target temp. Apparently, a bad probe out of the box isn't super uncommon, so if it continues, it looks like Pit Boss usually just sends a new one.
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Nov 3, 2023 15:31
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Has anyone smoked a whole turkey recently? Do you feel spatchcock is necessary? What about brining? I kind of feel if I was going to spatchcock it I'd just go all the way and cut it into two halves, which would be way easier to brine if I was going to do that, too.
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Nov 3, 2023 18:25
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Rescue Toaster posted:Has anyone smoked a whole turkey recently? Do you feel spatchcock is necessary? What about brining? I will never go back to whole bird cooking - spatchcock is the best smoked turkey(and chicken) I've made and possibly eaten. Cutting it in half would create the same effect(cooks faster and less moisture lost). You could even divide it further into drums, breasts, wings, and thighs. I also recommend dry brine and a wet rub.
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Nov 3, 2023 19:02
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Yeah I pretty much just go by Meathead’s guide and spatchcock. My best results came with dry brining and wet rub. People like it. I’m doing one next week for an early thanksgiving.
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Nov 3, 2023 19:58
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Alfred P. Pseudonym posted:Yeah I pretty much just go by Meathead’s guide and spatchcock. My best results came with dry brining and wet rub. People like it. I’m doing one next week for an early thanksgiving. umm that's a lot of reading htere.. I'm doing a spatchcock tomorrow as a trial run for turkey day.
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Nov 3, 2023 20:36
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speaking of Meathead how safe/unsafe does this bacon look?   
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Nov 3, 2023 23:30
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I. M. Gei posted:speaking of Meathead Looks pretty cooked to my colorblind rear end, what did the probe say? Also isn't bacon so full of salt it basically can be eaten raw
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Nov 4, 2023 00:19
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