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I have half a hog my friend raised coming Monday and I’m so excited to make bacon again!
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# ? Feb 8, 2019 04:25 |
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# ? Jun 3, 2024 21:44 |
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It seems like it would be difficult to raise half a hog.
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# ? Feb 8, 2019 15:50 |
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I eat baby skin posted:It seems like it would be difficult to raise half a hog. I half to admit, thanks for that chuckle today.
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# ? Feb 8, 2019 15:57 |
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That Works posted:Thanks all for the tips on the turkey spatchcock in the MES30. Your black and sooty problem may have been from soaking the wood first. You really do not need to. The smoker pretty much has to heat away that water before it can burn it for the smoke you want. In a Charcoal or higher temp fire that isn't so bad but with the lower temps of the MES you will get more "bad" smoke. Also be careful that if you are using wood for construction stuff that it does not have "treating" on it or glue in it.
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# ? Feb 8, 2019 16:44 |
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I eat baby skin posted:It seems like it would be difficult to raise half a hog. Seems like it would be extra lean
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# ? Feb 8, 2019 16:58 |
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TITTIEKISSER69 posted:Seems like it would be extra lean It might be off-balanced.
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# ? Feb 8, 2019 18:32 |
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I eat baby skin posted:It seems like it would be difficult to raise half a hog. At least he's not going whole hog.
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# ? Feb 8, 2019 22:01 |
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sterster posted:At least he's not going whole hog. If there were only someway to cure these posts.
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# ? Feb 9, 2019 00:49 |
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Got a full prime packer brisket in the fridge I'm gonna throw on my Kettle tomorrow. Any thoughts on technique? I've been just doing the point with a salt/pepper rub on top of mustard. Kinda bored with it.
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# ? Feb 9, 2019 18:00 |
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I envy you yanks and your cheap brisket. You can't get a packer here unless you order well ahead of time from a butcher, and the price is stupidly prohibitive.
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# ? Feb 9, 2019 18:39 |
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Canuckistan posted:I envy you yanks and your cheap brisket. You can't get a packer here unless you order well ahead of time from a butcher, and the price is stupidly prohibitive. There are disastrous consequences for our cheap and readily available beef. Both health- and environment-related. But yes it’s pretty great!
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# ? Feb 9, 2019 18:42 |
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Canuckistan posted:I envy you yanks and your cheap brisket. You can't get a packer here unless you order well ahead of time from a butcher, and the price is stupidly prohibitive. $48.33 for 15 elbows of USDA Prime deliciousness. I had about ten to pick from I'll carve the flat into cubes for chili and the point will feed 5-8 people easily. We're spoiled rotten.
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# ? Feb 9, 2019 18:59 |
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Canuckistan posted:I envy you yanks and your cheap brisket. You can't get a packer here unless you order well ahead of time from a butcher, and the price is stupidly prohibitive. My butcher actually had some in stock this week, but it was still about $9/lb untrimmed.
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# ? Feb 9, 2019 19:32 |
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revmoo posted:$48.33 for 15 elbows of USDA Prime deliciousness. I had about ten to pick from The 15 elbows thing confused the poo poo outta me at first.
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# ? Feb 10, 2019 02:17 |
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Hickory smoked horse elbows
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# ? Feb 10, 2019 02:30 |
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revmoo posted:Hickory smoked horse elbows Keep your elbows out of my buttholes!
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# ? Feb 12, 2019 16:57 |
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Trastion posted:Keep your elbows out of my buttholes! Wrap them in the butcher paper first. Let the butthole rest for an hour in a cooler wrapped in foil and towels. Use pecan.
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# ? Feb 12, 2019 20:17 |
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You goons have any advice on a wsm 22"vs. the 18"? I've been following this thread and done some real nice cooks on my Weber 22 grill + Slow and Sear but I want some more capacity for cookouts. I've read that the 22" runs hot, but maybe not if you know what you're doing? Is there a real big difference between the cookers?
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# ? Feb 13, 2019 05:36 |
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Hub Dirt posted:You goons have any advice on a wsm 22"vs. the 18"? I've been following this thread and done some real nice cooks on my Weber 22 grill + Slow and Sear but I want some more capacity for cookouts. I've read that the 22" runs hot, but maybe not if you know what you're doing? Is there a real big difference between the cookers? I don't have much of a problem with temp control on my 22". Once you get it seasoned, take measures to fix any major airflows issues (the door can be a problem for some, as an example), it can take care of itself fairly well. I put a lid over my water pan and just keep that empty and covered in foil. So far that has worked well. The biggest difference between the two is how much more fuel the 22" takes, at least in my experience having cooked on both.
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# ? Feb 13, 2019 06:50 |
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qutius posted:I don't have much of a problem with temp control on my 22". Once you get it seasoned, take measures to fix any major airflows issues (the door can be a problem for some, as an example), it can take care of itself fairly well. I put a lid over my water pan and just keep that empty and covered in foil. So far that has worked well. I have a 22" and I don't use my water pan either. Once you learn the quirks of your smoker you can keep it going just fine. For example, my door is leaky as hell, but if I keep my vents at 100% closed/90%/90% then it can truck right along low and slow. That said, I did get a Party Q BBQ controller but I've not had a chance to try it out yet. I'm hoping that this will let me get a full night sleep when doing overnight cooks. Fuel is the biggest thing for sure. It eats charcoal like crazy. I do a big cook a few times a year where I'll want 10 racks of ribs or 6 butts so I went with the 22, but if it was just for my family the 18 would have been fine. In fact I got a weber kettle last year and I'll use that if I want to do something small like a single prime rib roast or a few beef ribs.
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# ? Feb 13, 2019 12:09 |
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Hub Dirt posted:You goons have any advice on a wsm 22"vs. the 18"? I've been following this thread and done some real nice cooks on my Weber 22 grill + Slow and Sear but I want some more capacity for cookouts. I've read that the 22" runs hot, but maybe not if you know what you're doing? Is there a real big difference between the cookers? I have the 18" and have never used the 22", but whichever one you get, here are a few upgrades I did to mine that made a huge difference with leaks, efficiency and controlling temps. I would do all of these again in a heartbeat. Cajun Bandit Steel Door Compression Latch WSM Gasket Kit Water Pan Lid (More about convenience than function)
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# ? Feb 13, 2019 16:20 |
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Canuckistan posted:I have a 22" and I don't use my water pan either. Once you learn the quirks of your smoker you can keep it going just fine. For example, my door is leaky as hell, but if I keep my vents at 100% closed/90%/90% then it can truck right along low and slow. I go back and forth on adding a controller or just upgrading entirely to something like the Camp Chef Woodwind. Once you get that controller installed, it would be great to hear what you think of it as it sounds like we roll the same way with the WSM.
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# ? Feb 13, 2019 18:21 |
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If you have the 18", you have to cut up rib racks like a heathen. The 22" can squeeze three full racks per level.
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# ? Feb 13, 2019 18:21 |
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Doom Rooster posted:If you have the 18", you have to cut up rib racks like a heathen. The 22" can squeeze three full racks per level. 5 with a rib rack. That's a lot of ribs..
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# ? Feb 13, 2019 20:18 |
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Doom Rooster posted:If you have the 18", you have to cut up rib racks like a heathen. The 22" can squeeze three full racks per level. Ribs are definitely a little tricky on the 18" but manageable, and it fits a trimmed packer from Costco so it hasn't really held me back for the size of the cooks I'm usually doing. I could see myself getting a 22" sometime in the future but I would probably still use my 18" for most things.
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# ? Feb 13, 2019 20:46 |
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18" barely fits a ~10lb(after trimming) packer brisket. That's my only complaint about it. I have a DigiQ BBQ controller on it and I love it. It's cheating but I've done enough overnight smokers before it to feel like I've put my time in; I've earned my stripes and can comfortably use it without guilt.
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# ? Feb 13, 2019 20:58 |
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atothesquiz posted:18" barely fits a ~10lb(after trimming) packer brisket. That's my only complaint about it. Yeah, I usually buy 12-13lb packers and trim to around 10lb so that sounds right. I did the same thing with mine but with a Heatermeter. I have done several overnight and all day cooks before getting the HM. I don't always use and I never feel guilty when I do. I can't get behind the pellet smokers though. My next smoker will either be a 22" or a proper offset.
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# ? Feb 13, 2019 22:23 |
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MES set to 260. Thermapro says 195. Is MES thermo that bad? Should I try to get a replacement?
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# ? Feb 16, 2019 18:08 |
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TheReverend posted:MES set to 260. Boil some water to double check, its 212 by definition unless you are at altitude. Also easy to take a picture and send to customer support.
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# ? Feb 16, 2019 21:51 |
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TheReverend posted:MES set to 260. Wouldn't say it is great but its not that bad either. Ten degrees off is what I think mine is.
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# ? Feb 17, 2019 01:40 |
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Mine runs about 10 degrees hot.
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# ? Feb 17, 2019 01:59 |
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TheReverend posted:MES set to 260. Clean your smoker, maybe the probe is dirty
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# ? Feb 17, 2019 16:54 |
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It's only the third time I've used it. Where is it? I clean it after every smoke. Anyways after I came to bitch the differential was only 15 degrees so maybe just an outlier. Anyways, tried making pastrami from corned beef. I think it cane out ok. Would be better if I had a deli slicer. Can one of y'all hook me up with the smoked duck secrets? Gonna try that next.
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# ? Feb 18, 2019 05:49 |
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Is this your first smoker? Are you using an AMNPS in there? Get a big cheap pork shoulder and let that thing rip for like 16 hours or however long until done.
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# ? Feb 18, 2019 06:07 |
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I would wait on duck until you get your temperatures down. Listen to the poster above and do a pork shoulder, it's very forgiving.
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# ? Feb 18, 2019 07:03 |
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TheReverend posted:It's only the third time I've used it. Where is it? I clean it after every smoke. If it's that new and that bad i would contact mastetbuilt. If the problem can't be fixed they may send you a new temperature controller
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# ? Feb 18, 2019 15:11 |
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Hed posted:I have half a hog my friend raised coming Monday and I’m so excited to make bacon again! This post seems NSFW.
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# ? Feb 18, 2019 23:43 |
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Has anyone with a Traeger/pellet grill used gasket tape on the lid? I've got a gap of maybe 1/8" in places along the top of the lid and there's always a couple of big smoke stains there after I've finished a cook. My reasoning is that by sealing these gaps, the smoke will properly circulate before it's vented, plus I'm not letting heat escape therefore improving fuel efficiency. Does this logic make sense? I'm expecting an AMNPS to arrive soon so I'll be able to add more smoke to my cooks. I'm also curious to see if I can find a good combo as far as pellets and sawdust goes.
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# ? Feb 27, 2019 06:28 |
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Fall Dog posted:Has anyone with a Traeger/pellet grill used gasket tape on the lid? I've got a gap of maybe 1/8" in places along the top of the lid and there's always a couple of big smoke stains there after I've finished a cook. I don't have much experience with pellet, but my wood smoker at work had seal issues. We solved this by adding more pecan and white oak for my meats. I really don't worry about my seals are my restaurant. I just adjust my smoke time and add more wood. Works out when you smoke trout, shoulders, pork belly, and monster sized 20#+ briskets.
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# ? Feb 27, 2019 11:02 |
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# ? Jun 3, 2024 21:44 |
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Fall Dog posted:Has anyone with a Traeger/pellet grill used gasket tape on the lid? I've got a gap of maybe 1/8" in places along the top of the lid and there's always a couple of big smoke stains there after I've finished a cook. It's just thermodynamics. Just like leaving a door open in your house while trying to heat it. Of course it's going to be more efficient if you seat the door/gaps better. I put them on my door when I bought it (propane and different smoker anyway), so not sure how much difference it made, but it won't hurt.
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# ? Feb 27, 2019 16:01 |