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Oops I sniped this page. Here's some smoking meat. After rubbing and getting onto the smoker:  After 3.5 hours at 200-240 F:  I also made some chicken legs, and I don't have any photos of the finished products because smoking is hard, hunger-building work. Colostomy Bag posted:I had that exact same grill and side fire box. It was my first. A couple things: I found both of those things out yesterday, but the final product came out deliciously. I also went through basically an entire bag of chunks/chips. I will indeed make stock with the smoked chicken carcass, in my instant pot not less. I may not need to be smoking on this thing for very long; my guests yesterday asked me if I would take the egg-style cooker they don't know how to use. Lawnie fucked around with this message at 17:00 on May 30, 2017 |
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May 30, 2017 16:56
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That's great. You had great smoke. With an egg style cooker, a few hands of charcoal, letting it come up to temp and you will be amazed at the difference with temps. The key point is letting it come up to temp slowly. Vents will look like a slit, but once it is dialed in you won't have to worry for temps. It will just rock on its way once dialed in. Nice work on the chicken stock. Once chilled, should be like jelly.
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May 30, 2017 18:14
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C-Bangin' it 
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Colostomy Bag posted:That's great. You had great smoke. Until when at temp you open it to put the food on.  My keg is the same way, so I avoid it by putting the food on a bit before temp is reached.
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May 30, 2017 19:14
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I made the Chef Steps sous vide ribs and I made smoked ribs for memorial day and did a side by side. The sous vide ribs were juicy and delicious. It has a not horrible but definitely inauthentic bark. If you can live without that, everything else about sous vide ribs is great. Chef Steps sous vide ribs:  Smokenator ribs from the upper chamber (good smoke, but slightly overcooked)  Smokenator ribs from the bottom chamber (well cooked, underdone smoke)  I think next time I'm gonna put all the ribs in one chamber, this upper and lower chamber business is probably not good. Also, if you're in the market for a smokenator for your weber, get a slow 'n sear instead. The water chamber in that one solves so many problems. Steve Yun fucked around with this message at 01:26 on May 31, 2017 |
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May 31, 2017 01:19
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I bought the smokenator right before the slow n sear came out, which is pretty much par for the course for me. I've been happy with the results I've gottten, but the SnS does look like it has some major QoL improvements.
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May 31, 2017 13:38
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Dr. Gitmo Moneyson posted:Well poo poo. Weather forecasts in my area are calling for rain on Memorial Day and pretty much the whole week after. Based on that, I may have to either postpone my smoking plans until the following week, or do it tomorrow and pray to god it doesn't rain then too (which the forecasts say it will). Turns out there was no rain on Memorial Day. And I'm starting to doubt there's going to be much if any rain this week. I skipped smoking my beef ribs for nothing. 
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Jun 1, 2017 02:02
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Dr. Gitmo Moneyson posted:Turns out there was no rain on Memorial Day. And I'm starting to doubt there's going to be much if any rain this week. How would you have done them? After the way I did mine this weekend, I decided next batch will me marinated in the wine mixture overnight.
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Jun 1, 2017 04:44
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 It might be hard to see in this photo, but the chef steps ribs actually got a little smoke ring. However, it's kind of embarrassing to have a smoke ring when you don't have a legit bark So... don't bother with the pink salt Steve Yun fucked around with this message at 21:57 on Jun 1, 2017 |
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Jun 1, 2017 05:38
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Fog Tripper posted:How would you have done them? After the way I did mine this weekend, I decided next batch will me marinated in the wine mixture overnight. I would've dry-rubbed them, then mopped them with a vinegar sauce after they came out.
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Jun 1, 2017 19:02
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I did a dry rub on lamb ribs, put wine and herbs in a dripping pan, reduced that and used it as the glaze at the end. It was amazing. For beef ribs though coffee grounds, salt and pepper are really good. Tezcatlipoca fucked around with this message at 20:41 on Jun 1, 2017 |
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Jun 1, 2017 20:39
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I have a whole chicken from a friend whose brood I helped slaughter. There's no low and slow play here so should I was going to just spatchcock, salt tonight, rub under the skin and grill at 425ish with some smoking wood in the coals. Does that sound like a good idea?
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Jun 2, 2017 00:05
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Steve Yun posted:
Did you smoke them after the s.v. step?
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Jun 2, 2017 01:01
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Hed posted:I have a whole chicken from a friend whose brood I helped slaughter. I usually smoke chickens at 250 for ~3 hours (til done). Yes you don't need slow and low but better smoke flavor that way. That said grilling with some smoking wood going should still taste pretty good.
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Jun 2, 2017 04:09
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Rurutia posted:Did you smoke them after the s.v. step? Nah, I wanted to try the recipe as published to see how it stacked up. Weren't you going to sv then smoke? How did that go?
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Jun 2, 2017 07:38
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Steve Yun posted:Nah, I wanted to try the recipe as published to see how it stacked up. Weren't you going to sv then smoke? How did that go? It went really well in terms of flavor and inner texture, but I'm partial to s.v. ribs. However, it definitely did not get the best bark, just 'good enough' for me. I smoked for about 3.5 hours each at 180F, nothing went over 150F. I didn't use any liquid smoke in the s.v. step but used an excessive amount of smoke (apple) which was actually absorbed very well. Definitely no smoke ring - but honestly the cross section was a beautiful medium rare pink so it wouldn't have really shown up well anyways. I did sauce then grill over direct heat after resting it after smoking, which caused a bit of the thin outer areas to get too high and dry out and lose that soft s.v. texture. I had a 2nd batch I grilled out of the fridge the day after which did not have this problem. Rurutia fucked around with this message at 12:20 on Jun 2, 2017 |
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Jun 2, 2017 12:18
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Hed posted:I have a whole chicken from a friend whose brood I helped slaughter. Hell go for it and report back. Only way we learn. Should have some nice skin on it at those temps.
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Jun 2, 2017 16:28
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After doing a 7lb pork butt for memorial day i think it's time to move up to brisket. Exhibits: A:  B:  C:  I got a 5lb flat from costco, hit it with a ever so light dusting of quick cure #1 (To try faking a smoke ring) then rubbed it with salt to sit in the fridge overnight. Either late tonight or early tomorrow morning i'll give it some rub, then pop it into the MES @ 225 to do it's thing over mesquite or maybe alder. I don't crutch, so I figure a 5lb flat will take 8ish+ hours, plus 2 hours resting in a insulated grocery bag.
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Jun 3, 2017 20:23
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my brisket rub usually comprises of some sea salt, paprika, black pepper, brown sugar and chili powder, and comes out really good. Try at least throwing on some brown sugar Toplitzin.
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Jun 3, 2017 20:51
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I've been very successful with just 2 part pepper 1 part kosher salt. Spraying with a mixture of cider vinegar and water (more vin than water) before the krutch. No need to get too crazy. Also, who really cares about the 'smoke ring'?
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Jun 3, 2017 21:54
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i don't particularly care, but figured i'd test because 
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Jun 3, 2017 22:13
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I have company coming tomorrow evening for pork butt. I have discovered I have none of my rub left that I had made a big batch of a while ago. Anyone have crowd pleasing suggestions before I go ahead and wing it? I'm smoking two butts from Costco to be ready at 4:30 or 5ish. Probably gonna crutch it since I have done that in the past and it has worked out well.
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Jun 4, 2017 05:01
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therobit posted:I have company coming tomorrow evening for pork butt. I have discovered I have none of my rub left that I had made a big batch of a while ago. Anyone have crowd pleasing suggestions before I go ahead and wing it? I'm smoking two butts from Costco to be ready at 4:30 or 5ish. Probably gonna crutch it since I have done that in the past and it has worked out well. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html That's the rub recipe I use on all my pork. Tasty and helps make the bark nice.
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Jun 4, 2017 05:26
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Brisket update: Went on at midnight at 225°. Still deep in stall (160° core temp) Looks delicious, added second handful of chips now. (Went with mesquite) Will pull and rest at 204°
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Jun 4, 2017 12:48
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Been looking at making brisket myself soon. I've been using amazingribs.com as my guide but the have been wondering if the rest of you folks inject yours with anything? He suggests just broth to keep it moist but I wonder if that's normal or a competition thing.
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Jun 4, 2017 13:05
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Larrymer posted:Been looking at making brisket myself soon. I've been using amazingribs.com as my guide but the have been wondering if the rest of you folks inject yours with anything? He suggests just broth to keep it moist but I wonder if that's normal or a competition thing. I did at first, but after a few runs i tried it without a hot beef injection and it was the same. Moist and juicy. Just make sure not to cook it at too high with a temp and you should be fine.
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Jun 4, 2017 14:21
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Larrymer posted:Been looking at making brisket myself soon. I've been using amazingribs.com as my guide but the have been wondering if the rest of you folks inject yours with anything? He suggests just broth to keep it moist but I wonder if that's normal or a competition thing. no injection here. just the salt cure/rub. we're out of the stall and slowly climbing. 176°
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Jun 4, 2017 16:12
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toplitzin posted:no injection here. just the salt cure/rub. i want pictures when this is done.
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Jun 4, 2017 16:16
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Closer...
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Jun 4, 2017 19:06
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I like a little coriander on my brisket along with salt and pepper. Too much else starts to infringe on the beefy goodness imo.
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Jun 4, 2017 19:44
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Anybody have any recommendations on a book or guide to getting started? I don't have any equipment and don't know poo poo about poo poo but would like to try my hand at smoking
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Jun 4, 2017 19:49
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beepsandboops posted:Anybody have any recommendations on a book or guide to getting started? I don't have any equipment and don't know poo poo about poo poo but would like to try my hand at smoking I don't know about any books, but http://amazingribs.com/ should have pretty much everything you need, including dispelling any myths or weirdness you may have heard of in the past.
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Jun 4, 2017 19:50
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It's time!  Edit: fifteen and a half hours at 225 toplitzin fucked around with this message at 20:49 on Jun 4, 2017 |
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Jun 4, 2017 20:47
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Ok, just kidding.  
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Jun 4, 2017 21:34
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Jun 5, 2017 02:17
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Would eat that meat. How was it? Lessons learned?
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Jun 5, 2017 02:51
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It was delicious. Wouldn't have to change a thing. There is always room for rub experimentation. Or wood changes.
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Jun 5, 2017 03:10
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beepsandboops posted:Anybody have any recommendations on a book or guide to getting started? I don't have any equipment and don't know poo poo about poo poo but would like to try my hand at smoking If you jump back in this thread 20-50 pages and read, you'll pick up an awful lot of information. The AmazinRibs site is good as well. The guy who runs that wrote a book. Most of the info is available on the site as well, but if you're starting out it's worth grabbing from the library since it's easier to read through in physical form and look up information later. One thing I will note about barbecue is that there is a ton of contradictory information out there. Take everything with a grain of (kosher) salt. Meathead, the Amazing Ribs guy, basically doesn't believe in resting meat while most other sources do. Eventually you pave your own way from your own preferences and experiences.
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Jun 5, 2017 05:43
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Franklin BBQ book is less about recipes and more about the process. I really like that book.
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Jun 5, 2017 06:15
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sellouts posted:Franklin BBQ book is less about recipes and more about the process. I really like that book. I wanna grab that book at some point, I started to learn how to cook through lots of episodes of Good Eats and getting the science behind it.
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Jun 5, 2017 10:15
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Does the BBQ thread have any strong opinions on electric smokers? I am tired of fires and am intrigued by the possibility of maintenance-free smoking for under $200.
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Jun 5, 2017 17:31
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