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My vertical smoker isn’t wide enough to fit a rack of ribs without cutting it in half. Was thinking about hanging a rack and seeing how those come out. My only concern is that at some point won’t the ribs get so tender that they can’t support their own weight and then fall?
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Apr 15, 2019 16:39
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| # ¿ May 6, 2024 08:51 |
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tater_salad posted:is there something wrong with cutting the ribs? I've always cut them in 1/2 for my MES can get 3-4 racks in that way Wasn’t sure if I was missing out on something by keeping them whole. This was my first smoke of the year and they came out okay. Definitely could have gone for another hour at least, but the rain started a little earlier than I planned and I had to pack up. 6 hours at about 230 degrees. Used some applewood and Kingsford. Overall, tasty. 
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Apr 15, 2019 21:25
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I guess ultimately I don’t have a problem cutting the racks in half. Personally I like ribs where their own weight may be too much to support them on a hook. I’ll just err on the side of caution. I could also try rolling them up too.
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Apr 16, 2019 16:36
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Infinite Karma posted:That one doesn't look bad, but the manufacturer isn't a brand I've heard of. I use the the TP-08S myself. Works really good.
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Apr 19, 2019 20:32
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When I first started smoking I did not use a water pan, and my meats were coming out bitter and covered in creosote. Since I started using the water pan, this has not happened again. My theory is that the drippings were hitting the charcoal and creating a thicker, greasier smoke. EDIT: Vertical smoker here. Bloodfart McCoy fucked around with this message at 19:08 on Apr 25, 2019 |
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Apr 25, 2019 15:20
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More rain coming this weekend... bummed.
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May 2, 2019 03:28
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“He’s just resting — waiting for a new life to come.” Finally getting back to the smoker! Have only done a rack of ribs so far this year. My buddies are doing a little cookout this evening, so it seemed like a perfect occasion to smoke up a nice pork shoulder and bring it along. Meat just hit the smoker.
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Jun 8, 2019 12:42
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Any ideas how long can I let a pork shoulder rest before I start to pull it apart? I think it might be done around at 3pm and I’m bringing it to a cookout for 7pm. Should I just let it rest until it arrives and shred it there? Wrap in tinfoil?
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Jun 8, 2019 18:09
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El Jebus posted:Wrap in foil, stuff it between some hot towels in a insulated bag/cooler, have hot pork for hours and hours. Will do this. Thanks. Just got through the stall so this thing won’t be ready for probably another couple hours.
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Jun 8, 2019 19:51
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Flash Gordon Ramsay posted:Every pork shoulder I've ever smoked: Been on for almost 9 1/2 hours now and we’re at 173 degrees. At this rate I MIGHT be on time for the cookout haha! I had a feeling I should start as soon as I woke up. Good choice... Bloodfart McCoy fucked around with this message at 23:01 on Jun 8, 2019 |
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Jun 8, 2019 21:15
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Spiggy posted:Yeah, every one that I do seems to take longer than the last. The one I did last weekend took about 17ish hours including an hour getting blasted in the oven but it came out looking and tasting fantastic. What a beauty!
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Jun 8, 2019 23:01
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11 hours total in the vertical smoker over Kingsford and applewood. I may have gone a little overboard with the twine, but whatever don’t kink shame. 
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Jun 9, 2019 03:28
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Let it rest a bit.
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Jun 14, 2019 20:00
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TITANKISSER69 posted:Home Depot is having a today only sale on a Masterbuilt dual-fuel smoker, down to $150: https://www.bradsdeals.com/p/447026?c_id=4839&u_id=67424549&d=042820 This was tempting, but I’m going to try and get another season out of my cheap rear end no-name brand smoker I picked up a few years ago. It still produces drat good meat.
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Apr 29, 2020 13:30
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DaveSauce posted:report: just salted my butt and it is now dry brining in the fridge. I’ve seen people smoke under those blue tarp/tent things. Never had any rain during any of my smokes, but I imagine it could lower the temp of the smoker or mess with your wood/charcoal if it gets inside.  On that note... just tossed my pork shoulder in the fridge as well for a dry brine. 8.5 pounds before trim. This is probably going to be a long smoke. Looks like we’re pork buddies tomorrow   
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Jul 17, 2020 15:17
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Canuckistan posted:does dry brining do anything for pulled pork? I always just add some rub w/salt after pulling it anyways. I remember looking into it a while ago and deciding that ultimately it can’t hurt. I know dry brining the turkey before Thanksgiving seemed to bring some good flavor and color. My reverse seared steaks come out really nice after a dry brine too. A good chunk of bbq guys seem to think it works well on a pork shoulder, so that’s good enough for me. It’s an insanely low-effort task that at the very least makes the meat look nicer.
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Jul 17, 2020 17:19
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It has begun....  Pork shoulder went in about 45 minutes ago. Meat probe is already showing 135 degrees, so I know I must have overinserted it something. Will re-stick it in a few hours to try and get a better spot. Using original Kingsford and applewood chunks.
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Jul 18, 2020 13:33
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DaveSauce posted:Saturday smoking crew: Looking good! This was after three hours. Needed to open the lid to add more water to the water pan.  4.5 hours in now. Internal temp has been holding at 165 for a little while now, so might be in the stall. Smoker temp I’m trying to keep in the 225-250 range.
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Jul 18, 2020 17:23
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My setup is a wicked cheap, no-name smoker I need to fiddle with constantly to keep temp. But it’s gets the job done and has held up for four seasons now. It’s the first smoker I ever got. My logic was if I can learn on a cheap $35 smoker, when I actually spring for the Weber I’ll be able to smoke with my eyes closed.
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Jul 18, 2020 18:40
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I must have hit a monster stall. Temp of the pork dropped from 172 to 166 in an hour. Never had one lose so much temp before.
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Jul 18, 2020 19:38
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DaveSauce posted:loving lol Oh man that sucks! Hang in there!
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Jul 18, 2020 22:06
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Stall may be over. Pork blasted up from 172 degrees to 192 now. Still trying to keep in mind that I may have overstuck the probe so it actually may be a little cooler than that. Either way, I opened it up to add more water and the probe was still pretty tight in there. This thing is going to need to go to 205 degrees probably in order to be nice and tender. Here’s the 10 hour mark: 
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Jul 18, 2020 22:50
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Holy poo poo my probe was way off!!! Pork temp hit 200 degrees and I went out to see how tender it was. Also brought another probe to check temp in a different spot. Got the second probe in a good spot and it’s only 175 degrees! Adjusted the overstuck probe and it’s showing 175 too. Got out the tinfoil and wrapped it up. Going to be a little longer than I thought apparently.
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Jul 19, 2020 00:22
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Whooping Crabs posted:You can always finish it in the oven I was thinking about finishing mine in the grill. Too hot to turn in the oven. I can probably keep the temp pretty low in there. Anyone else ever try finishing on a grill?
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Jul 19, 2020 00:51
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dangling pointer posted:Why not just open all the vents on your smoker and let it rip up over 300? Yeah that’s what I’m doing now. Holding at 300.
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Jul 19, 2020 01:03
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16 hours later... It is done.   Sandwich I made didn’t stand a chance of being photographed. It was all over too quickly.
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Jul 19, 2020 05:20
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Kalman posted:Bit of both, I think. (And the humidity should in theory help to reduce stall duration, since stall is evaporative cooling and that’s in part a function of air humidity.) Added benefit of a water pan for me is also to catch the drippings before they hit the coals. First few times I smoked, my meat was covered in a little layer of ash or something. It was very bitter and very weird. Never happened again after I started using the water pan.
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Jul 20, 2020 00:10
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DaveSauce posted:So here are the results from yesterday: My guess is that bringing it to 203 May have been the reason for the dryness. Doneness for pulled pork is anywhere from 195-206ish. It just varies depending on the individual cut of meat. I checked mine at 195 and it was completely fork tender and the probe slid right out. I pulled it off the smoker right then. After I let it rest, the meat fell right off the bone. If I’d taken to 200 it would have probably been a bit dry.
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Jul 20, 2020 18:59
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M2tt posted:Adventures in how to smoke continue, we had a roast that was running out of time so went ahead and decided to smoke it today. Hmmm... I have a pork roast I threw in the freezer when the lockdowns started. Maybe it’s time to give it a second chance at life in the smoker.
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Jul 23, 2020 23:05
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um excuse me posted:Gave up at 11:30PM. 18 hours is plenty. Meteor was sitting at 187°F. How was it? Did it end up getting tender?
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Jul 26, 2020 20:34
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Bluedeanie posted:That makes sense, thank you. I just went with minimum safe for pork. So I should definitely bank on cooking way longer next time. Yeah my 8.5 pound shoulder took about 16 hours to get to 195 last week. Depending on the individual piece of meat, you may have to take it even higher, but around 195 is a good place to be.
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Jul 26, 2020 21:42
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NomNomNom posted:Heretic opinion? I do my 7-8 lbs half butts at 275-300, takes about 8 hours to get to 200. Ain't nobody got time for 18 hour smokes. I think it’s all personal preference. My last pork shoulder probably averaged a 250 degree smoke temp. Towards the end I cranked it to 300. Mine was perfectly tender. In fact, the next pulled pork I do I will probably try to average it at a 275 smoke temp to see how a little hotter and faster compares.
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Jul 27, 2020 18:46
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McSpankWich posted:The BBQ guru will turn your WSM (or whatever) into a set it and forget it machine. Like an electric you'll be able to basically walk away and only have to pay attention to when it's time to refill. I'm considering getting one because I have less time now to babysit the smoker, but it still feels like cheating. Part of the whole experience for me has always been slightly adjusting the vents to keep the smoker at the optimal temp, knowing when to adjust and when to let it ride is a skill I've enjoyed developing over the years. Okay so I have a cheap no-name vertical smoker that I endlessly have to adjust the vents on. No matter how much charcoal I add, it usually lasts about three hours and then I have to refill. My typical filling cycle is temp falls, open vents, temp stabilizes and then drops, add more charcoal, temp rises, close vents, temp falls, open vents, temp rises, close vents, temp falls, open vents, temp stabilizes then drops, add more charcoal. That’s about how I spend every three hours when I’m smoking. I’m out there maybe every twenty minutes for however many hours the smoke takes  Will the WSM change my life that drastically?
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Jul 28, 2020 14:44
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Quaint Quail Quilt posted:I got a Louisiana grills kamado style from costco for this reason, I can do 16hr smokes man. On one chimney of charcoal???
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Jul 29, 2020 02:03
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Bape Culture posted:Tbh dry brining is miles easier so I’ll do that instead. I don’t need to pull shelves out of my fridge for gigantic pots with dry brining. Yeah, dry brining all day.
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Jul 31, 2020 15:28
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Eat This Glob posted:Does anyone here use an offset smoker? I bought a charcoal grill last year that has one attached and I haven't hosed with it yet. I was wondering how finicky it is and if it can actually smoke whole cuts like brisket well enough to try it out or if I should just smoke chicken and sausage and stuff. Now in my late 30s, I figure I'm going to become a weekend smoker dad who avoids their kids and spouse by talking about bark and smoke rings and flat vs point and making my family eat shitloads of meat I don’t have one, but this old guy a couple streets over from me died a few months ago and his offset smoker has just been sitting in the yard. His family is sometimes there cleaning out the house. I plan my dog walks accordingly to see if I can strike up conversation and finesse that smoker off them. I’ve gotten so much free poo poo from my neighborhood it’s crazy.
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Aug 8, 2020 12:26
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Yeah I’m happy with my water pan.
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Aug 11, 2020 19:54
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We got invited to a cookout this weekend. My first thought was PERFECT EXCUSE TO SMOKE UP SOME RIBS AND BRING THEM OVER! My wife convinced me to bring something with a bit of a shorter cook time, so we settled on smoked wings. Never smoked wings before but I’ve cooked plenty of them other ways. I love trying something new!
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Aug 13, 2020 23:57
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Sometimes if I’m doing wings in the oven I’ll add a little baking powder to whatever seasoning I’m using on them. The baking powder makes them crisp up really good. Might apply this to the smoker as well.
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Aug 14, 2020 04:24
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| # ¿ May 6, 2024 08:51 |
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Ran into some issues yesterday smoking wings for the first time. Coated them in a little rub and loaded two full racks on my vertical smoker. Smoker temperature for some reason wasn’t getting about 200 degrees. I removed the water pan and about 1/4 of the wings. I just tossed the wings I took off on the grill and those came out great. Smoker temp still struggled to get past 250. This is the first time I’ve run two racks at once, so I figured the additional layer was probably messing with airflow or just absorbing a lot of heat. I had a cookout to get to and didn’t plan on these wings taking more than two hours. With the temp only at 250 I thought I’d just pull everything off a few minutes before we left and finish on the grill. To my surprise, I took off the lid of the smoker and the top layer of wings looked totally perfect and were completely done and good to eat. The bottom layer closer to the coals were understandable a little further ahead, and some were a bit charred. Meat inside them was still actually very good. Next time will only do one layer.   
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Aug 16, 2020 19:34
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