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Random Hero posted:Looks like a 18" WSM. What temp are you smoking those at? Yeah 270 ish. Higher than with meat. No water either but sand
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Jun 24, 2022 15:35
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So I think at this point for the 4th I'm doing a brisket and pork belly burnt ends, but I'm looking for something else to round out the menu. As a person that just eats red meat and has no other knowledge, is there some sort of seafood (or non red meat) that would benefit from a long smoke? Most of the fish I've done is either a short smoke or a long cold smoke. E: I've done plenty of chicken too, so that is an option in my back pocket.
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Jun 28, 2022 22:55
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On a similar note, I picked up a nice long, several-pound atlantic salmon fillet and was considering doing a weekend smoke for it. Are there any basics I need to understand to not gently caress it up? I'm guessing it will be a fairly short, maybe an hour or two?
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Jul 1, 2022 19:32
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Also interested in smoking salmon. Any info would be appreciated.
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Jul 1, 2022 20:20
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Big fan of this recipe. You can do it a little hotter, won't hurt. It is a quick smoke, but you need to cure beforehand. My wife's absolute favorite thing to come out of the smoker. Goes great with cream cheese, crackers, lemon, and capers. https://www.thekitchn.com/how-to-make-smoked-salmon-two-ways-cooking-lessons-from-the-kitchn-174543
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Jul 1, 2022 20:33
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I remember reading somewhere (maybe here?) that farmed salmon is better for smoking than wild caught?
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Jul 1, 2022 20:43
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Dog Faced JoJo posted:So I think at this point for the 4th I'm doing a brisket and pork belly burnt ends, but I'm looking for something else to round out the menu. As a person that just eats red meat and has no other knowledge, is there some sort of seafood (or non red meat) that would benefit from a long smoke? Most of the fish I've done is either a short smoke or a long cold smoke. I'm doing a couple of turkeys I got for $5 each on clearance from Thanksgiving like a clown.
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Jul 1, 2022 20:43
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Enos Cabell posted:I remember reading somewhere (maybe here?) that farmed salmon is better for smoking than wild caught? I've heard this as well because farmed it fattier than wild. But that basically means it's just more foolproof from my understanding. I've followed this before (Although a hotter smoke stove I used my WSM): https://www.youtube.com/watch?v=Jk3xl6H9o94
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Jul 1, 2022 20:47
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Internet Explorer posted:Big fan of this recipe. You can do it a little hotter, won't hurt. It is a quick smoke, but you need to cure beforehand. My wife's absolute favorite thing to come out of the smoker. Goes great with cream cheese, crackers, lemon, and capers. May try this on a kettle for easier setup than on a vertical charcoal smoker- looks like there would be room on a 22" for indirect heat Seems like a perfect match for a shorter smoke but I've never tried anything that low temp on a kettle
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Jul 1, 2022 22:22
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Enos Cabell posted:I remember reading somewhere (maybe here?) that farmed salmon is better for smoking than wild caught? In the past I've said I prefer farm raised. I think others have said similar, others have disagreed. It'll be good no matter what!
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Jul 1, 2022 23:34
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Farm-raised vs. wild caught is less important than the variety of salmon. Farm-raised is typically better just because they are raising super fatty varieties as well, but a wild caught Atlantic or king can also be super fatty and buttery. Go to your fish place and get whatever looks the fattiest and thickest, that you can afford. I tend to buy up the tail sections whenever I am doing something like spicy salmon rolls where it won't make a difference, but if I'm smoking or steaking them, I do not feel any shame asking them to cut the thickest piece they can get me.
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Jul 2, 2022 01:39
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I will add - the greatest smoked salmon I've ever had is wild caught from a fish mongerer in Oregon.
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Jul 2, 2022 04:13
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Vargo posted:On a similar note, I picked up a nice long, several-pound atlantic salmon fillet and was considering doing a weekend smoke for it. Are there any basics I need to understand to not gently caress it up? I'm guessing it will be a fairly short, maybe an hour or two? I've posted a lot about how much I love smoked salmon in the thread, I'm a big fan of this recipe: https://forums.somethingawful.com/showthread.php?threadid=3460953&pagenumber=281&perpage=40&userid=0#post498338006 E: I think the temp I list in that post is a bit high. It'll be done, super tender and juicy at 135 internal. I can't rave hard enough about how much I like that fish. To I would also say just get the fattiest fish you see at the store, which is usually going to be farm raised. The fat just melts in your mouth after smoking, it's like fish/bacon/candy Gwaihir fucked around with this message at 22:08 on Jul 2, 2022 |
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Jul 2, 2022 22:03
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God almighty. I had held off cooking ribs since getting that little bit of transparent silver skin was an almighty pain in the rear end and took forever. Turns out the skin was removed by the butcher and I was fretting over some barely there membrane. Anyway these baby backs will be done in a few minutes and I’m debating getting into regularly cooking them now. Also if any of you need a portable fan, Claymore makes a drat good one. Ideal for keeping cool while in the shade on a muggy day.
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Jul 2, 2022 22:39
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What’s your price on baby backs? I used to be able to get them for $5 or $6 a rack a few years ago in NC. Now they’re $15 a rack in NW FL. They’re easily one of my favorite smokes because they’re nigh impossible to mess up, don’t take forever, and everyone loves ribs.
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Jul 2, 2022 23:29
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I'm currently attempting to smoke some beef back ribs, but using my cheap offset as a smoker for the first time (been using it as a direct charcoal grill). My temperatures are seeing more ups and down than a roller coaster, this is fun. Getting the proper blue smoke consistently though, so that's nice.
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Jul 2, 2022 23:29
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Bob A Feet posted:What’s your price on baby backs? I used to be able to get them for $5 or $6 a rack a few years ago in NC. Now they’re $15 a rack in NW FL. $15 a rack is what it's always been here in New England. Roughly $3/lb. I'd smoke a LOT more if I had access to those kind of prices. Or Midwest beef prices.
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Jul 2, 2022 23:52
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Rib talk got me a hankering to smoke up a few racks, debone and make MoeyMcRib sandwiches. I should put this plan into motion.
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Jul 3, 2022 00:12
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I don't think I've seen any kind of ribs for under $5.50/lb or so
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Jul 3, 2022 00:23
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Packer party!
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Jul 3, 2022 01:06
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I will see your brisket and raise you a bone-in ribeye A big piece of meat is key for a happy 4th of July
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Jul 3, 2022 01:11
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Did a brisket last weekend, carne asada last night, burgers and jalapeño poppers tonight, pork butt tomorrow. RIP my grill and my intestines. Happy 4th.
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Jul 3, 2022 01:50
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Cottaging this weekend with family and the BIL brought up his barely used Traeger pro 22 pellet smoker. This thing is stupid easy to use (set the temp and go effectively), but drat, when it fails, it fails hard. Looks like the temp probe is failing as the unit every so often would claim the pit dropped like 100f quickly. Caused the unit to do an automatic emergency shutdown, which turns off the heat, but still loads lots of pellets into the heater cup. The correct solution is to unload the drat pit, vacuum out all the pellets and fire it back up for like 15min and then reload the food. gently caress that (what, read instructions?), but just restarting the unit causes enough smoke to be wondering if neighbors would call the fire department as those extra pellets ignited. (note, this is when I read the instructions) Somehow the couple of racks of ribs came out great still. At least the probe is cheap to replace. Of note, the local butcher had "tomahawk beef ribs", which were basically individual rib cap on bone. Gotta like a butcher who tries something different.
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Jul 3, 2022 02:30
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I bought a picanha at Costco. How should I cook it?
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Jul 3, 2022 02:35
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VulgarandStupid posted:I bought a picanha at Costco. How should I cook it? They're great. This is how I do them. Definitely get some chimichurri going. https://umamigirl.com/sirloin-cap/
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Jul 3, 2022 03:00
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Warbird posted:God almighty. I had held off cooking ribs since getting that little bit of transparent silver skin was an almighty pain in the rear end and took forever. Turns out the skin was removed by the butcher and I was fretting over some barely there membrane. Anyway these baby backs will be done in a few minutes and I’m debating getting into regularly cooking them now. I’ve done that a couple of times myself. Spending like 15 minutes trying to get the membrane only to realize it was already removed. Sometimes it’s hard to tell. Now, if I can’t easily pull a membrane off like the plastic on a new tv screen, I just assume it’s not there. Haven’t gone wrong yet!
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Jul 3, 2022 03:18
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I’ve always taken the membrane off until the last cook of two racks. For those I just scored them and didn’t even notice they were there when eating them. I’m not bothering anymore.
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Jul 3, 2022 13:31
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I always take them off for spare ribs since it's so drat easy, but I never take them off for beef or pork baby back ribs now. I used to be fussy as hell with baby back ribs. Pull membrane, 3-1-1 them, spray during first three hours, etc etc. The last time I just scored the bottom, never sprayed them, didn't open the smoker except one or twice at the end, did 5 and a half hours at 250. They were the best baby backs I ever made.
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Jul 3, 2022 14:50
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Paul Proteus posted:I always take them off for spare ribs since it's so drat easy, but I never take them off for beef or pork baby back ribs now. This has been my findings with ribs as well, people church them up way too much for such a "kind" cut to bbq.
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Jul 3, 2022 15:05
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The first time I did pork ribs I didn't wrap them and they ended up dry so I've been afraid to not wrap for an hour ever since so I've been doing 3-1-1.
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Jul 3, 2022 18:56
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Did some beef back ribs yesterday, using my COS as a smoker instead of grill for the first time. I need to get a better smoker because these were amazing and I want more meat toys.     
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Jul 3, 2022 19:32
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Threw a huge brisket on around 9:30 last night, and forgot to toss my thermoworks unit in a ziploc with scattered light rain in the forecast overnight. Around 3:30am my temp alarm starts going off with both probes claiming they hit 203. Rush out to check and my pen showed 130s everywhere, so at least I didn't have to deal with a brisket that finished way too quick. Ran the probes under cold water and it didn't drop the temp at all, so I just shut it off until this morning. Seems to be working fine now though, both probes match up to what my thermometer is reading and brisket is still at 150.
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Jul 4, 2022 14:04
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 And then there was 
toplitzin fucked around with this message at 01:15 on Jul 5, 2022 |
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Jul 4, 2022 19:45
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I have a full brisket in the fridge which I'm not going to get a chance to cook, so I want to freeze it and sous vide later. Salt before freezing? Or freeze, defrost, and then salt?
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Jul 7, 2022 23:38
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Canuckistan posted:I have a full brisket in the fridge which I'm not going to get a chance to cook, so I want to freeze it and sous vide later. Salt before freezing? Or freeze, defrost, and then salt? I'd say freeze, defrost, then salt, with the mindset that salting first will start drawing moisture while the freezing is happening and that moisture won't have time to be reabsorbed before the meat is frozen. I'm not a scientist and could very well be talking out of my rear end, but it sounds good in my head.
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Jul 7, 2022 23:45
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Tomorrow I'm going to try smoking a chicken for the first time in my Weber kettle. I will be using the snake method and chunks of apple wood. I've never smoked anything before, so wondered: 1. Do I have to soak the chunks beforehand? 2. Do I need a water container in there? I saw some people with one, didn't know what would cause me to need one.
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Jul 9, 2022 11:45
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Sir Sidney Poitier posted:Tomorrow I'm going to try smoking a chicken for the first time in my Weber kettle. I will be using the snake method and chunks of apple wood. I've never smoked anything before, so wondered: no and no. the water container will help maintain temperature consistency and humidity on a long low temp cook, but for chicken you're gonna be cooking hot and fast so you should be fine without one.
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Jul 9, 2022 11:59
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Sir Sidney Poitier posted:Tomorrow I'm going to try smoking a chicken for the first time in my Weber kettle. I will be using the snake method and chunks of apple wood. I've never smoked anything before, so wondered: 1. Don’t ever bother smoking wood chunks. 2. Water pan won’t hurt, but for chicken it really won’t help.
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Jul 9, 2022 12:03
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Sir Sidney Poitier posted:Tomorrow I'm going to try smoking a chicken for the first time in my Weber kettle. I will be using the snake method and chunks of apple wood. I've never smoked anything before, so wondered: The one reason that a water pan (or just a pan) can be helpful is to catch fat dripping off the chicken. It won't screw up your cooking, but it keeps your grill from getting quite as messy. I cook a ton of chicken legs in a kettle, and I always use one just so I don't have to clean the grill body quite as often.
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Jul 9, 2022 12:12
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I'm doing a small (6 lb) pork shoulder today to try out that used offset grill that I got. Seems to be working well so far, but the grate is a little low in the firebox and I started with a little too much charcoal, so it's not breathing as well as I'd like. Definitely is a bit of a struggle to maintain 107C (225F), and the temperature is varying more than I would like. The good news is I already have a fair idea of what I'd like to modify, and none of it should cost much. Currently at 57C with a goal temp of 88C by this evening.
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Jul 10, 2022 10:55
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