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Can someone recommend a thermometer to me? I've gone through three ikea probes. I need one that will survive a 12 hour smoke. I mean one for in the meat, not for the air temp.
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Mar 17, 2012 15:31
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I use the Mexican mesquite charcoal which is cheap as gently caress and throw soaked chips on top for extra flavor.
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Jun 1, 2012 18:59
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 Smoked meatloaf. Finished under the broiler to cook the sauce on top
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Jun 3, 2012 05:52
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BraveUlysses posted:Try Googling "serious eats smoked duck" for some good info and a recipe, the author mentions that he will try crisping the skin further with baking powder in the fridge. I tried this method with chicken and I didn't have good results. I suck though so ymmv.
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Jul 23, 2012 23:06
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I have a wsm and a 3lb salmon fillet. Virtual Weber says its hard to get the wsm low enough. Should I just go at 250 for an hour or two?
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Aug 3, 2012 02:27
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Choadmaster posted:Anyone have a favorite smoked turkey recipe? My brother in law used his super secret squirrel rub, but we smoked a turkey like beer can chicken on a can of Foster's using apple wood chunks. Turned out great.
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Nov 16, 2012 18:17
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Yeah I buy all of that. The can was about getting the bird to sit nicely in the wsm. I wonder about quartering a turkey and smoking it. That'd work nicely I bet. Time to hit up the after thanksgiving sales.
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Nov 23, 2012 19:21
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The bowl of my wsm is getting a little rusty. Will it impart any off flavor to the pork buttnim doing this weekend? If so, what should I do about it?
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Jan 19, 2013 05:09
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Ribs, chicken legs, pulled pork for sandwiches
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Jan 29, 2013 20:04
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I bought a quarter cow recently. It's sitting in my freezer mooing at me. I smoked the tri-tip first, and although the smoker worked great, my rub was crap. Oh well, I've got plenty more where that came from. I think I'm going to smoke the brisket next. Anyone want to throw a rub or marinade at me?
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Jul 12, 2013 02:07
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unknown posted:Now I just need to find a consistent source of tri-tips. :-) http://www.freedommeatlockers.com/ Is where I bought my cow. They ship.
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Jul 13, 2013 20:51
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Thrasher posted:Build our Reuben.. I would do dirty dirty things to this sandwich... like put it in my mouth.
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Jul 17, 2013 00:21
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I like to use low smoke and temps while cooking, then throw the bird under the broiler before serving for crispness. I think pieces also work better than a whole bird.
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Jul 24, 2013 08:34
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Wow that's really pink. It almost looks like char siu.
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Aug 29, 2013 06:49
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I have to try the mac and cheese now. I've done beans and they're amazing. Meatloaf is another one of my favorites in the smoker. Any other non traditional things I should smoke?
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Nov 17, 2013 01:21
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Rand alPaul posted:I have a 19 lbs brisket I'm about to smoke. I am figuring a good 15 hours for this thing, right? Going to have to shoehorn it into my WSM. How long does your WSM burn? For long things like pork butt or brisket, I usually fill the ring with unlit coals then dump a hot chimney lighter full of coals on top of that, then soaked wood chunks. Doesn't seem quite enough and I usually end up adding more toward the end and it feels wasteful.
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Dec 15, 2013 08:34
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Digital_Jesus posted:If you have a WSM and you aren't able to get 12-14 hours out of your coals my immediate though is that you're still using the shittastic stamped aluminum door that it ships with. Get thee over to cajunbandit and buy the replacement steel door and your life will change instantly. Yep. I have the original door. I'll check out that replacement.
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Dec 15, 2013 21:01
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I'm gross and disgusting. I cooked ribs in my WSM and left the water in there....for a while. It's gross. How can I get this back into fighting shape? I'm thinking oven cleaner then a bleach soak? Will oven cleaner take the finish off the inside of the water cauldron?
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Oct 15, 2014 22:27
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I live in California and I love the smell red oak and santa Maria style grilling. Does the red oak transfer well to a smoker?
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Oct 25, 2014 01:00
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O want to make laulaus and I'm wondering if I can make them in my WSM. Most recipes call for them to be steamed. Am I going to dry them out too badly if I smoke them? Maybe steamed for a little bit then transfered to the smoker? Anyone tried this?
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Oct 27, 2015 18:07
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coronaball posted:I'm making a pastrami using the amazing ribs method. I smoked the thing to 150, and now I'm supposed to refrigerate it until tomorrow when I steam it. From a food safety standpoint, I want to let it cool naturally and then refrigerate rather than refrigerate immediately, right? That's mostly for the safety of the other food in the fridge. If you slide your hot meat into a cold box, it'll heat everything else up into the danger zone. The safest way to do it is to have a cooler with some ice just to cool down your pastrami. That'll get it down through the danger zone quickly then you can put it into the fridge with the rest of your food
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Mar 20, 2016 18:19
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Crazyeyes posted:I feel like the acidity of the mustard would actually allow smoke to penetrate even deeper since it's breaking down the meat somewhat. I don't think it works like that, does it? The smoke particles stick because it's a liquid and makes the outside "stickier" to the smoke particles.
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Mar 21, 2016 22:24
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coronaball posted:I like injecting butts with a bastard Me too
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Mar 23, 2016 23:07
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marauderthirty posted:Does anybody have a resource for someone in the market for a smoker that doesn't want to drop a grand on a new grill? I'm not opposed to buying used, so even any advice on what to look for on Craigslist would be useful. Budget is about $200. 2nding Weber smokey mountain. Egg is better if you can find it, but Weber is totally fine. You can also take the smoker chamber off and use it as a regular charcoal grill.
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Jul 10, 2016 19:59
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