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GrAviTy84 posted:I've done Ruhlman's in Charcuterie. Brisket is an inherently fatty cut. This is why it smokes so well. I hope you didnt trim it all down to the meat because it's good to have some there to keep it moist. I'm not a huge MEAT MEAT MEAT! fan but that looks absolutely delicious.
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Jan 28, 2015 08:59
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Do you guys have a recommendation for a smoker? I'm looking at picking one up in the spring, but I haven't decided what model. That green egg one looks cool, but I'm pretty sure "looking cool" is an insufficient qualification. And I don't have the set up to make one out of a steel barrel like they do where I came from out innawoods.
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Jan 28, 2015 13:55
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Just use an old weber kettle grill. Mine is yellow and has a picture of Homer on it so get one of them.
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Jan 28, 2015 14:27
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I have a tiny weber kettle grill.  I guess I need to get a big one! And now an excellent reason to do so...
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Jan 28, 2015 14:55
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That poor, poor dog is terrified 
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Jan 28, 2015 16:13
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i just purchased a deli meat slicer. Looking forward to being able to slice my own bacon and roast beef. Yeeha!
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Jan 28, 2015 16:20
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I booked a flight to Denmark in mid May for no other reason than the flight was cheap. Two weeks total, but some of that will be in Germany and maybe Prague. What am I getting myself into other than possibly being run over by a bicycle?
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Jan 28, 2015 16:25
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RedTonic posted:Do you guys have a recommendation for a smoker? I'm looking at picking one up in the spring, but I haven't decided what model. That green egg one looks cool, but I'm pretty sure "looking cool" is an insufficient qualification. And I don't have the set up to make one out of a steel barrel like they do where I came from out innawoods. the big green egg really is great, especially if you can find one used.
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Jan 28, 2015 16:35
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BraveUlysses posted:the big green egg really is great, especially if you can find one used.
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Jan 28, 2015 16:43
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RedTonic posted:Do you guys have a recommendation for a smoker? I'm looking at picking one up in the spring, but I haven't decided what model. That green egg one looks cool, but I'm pretty sure "looking cool" is an insufficient qualification. And I don't have the set up to make one out of a steel barrel like they do where I came from out innawoods. What's your price range?
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Jan 28, 2015 17:50
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Seconding the recommendation for the big green egg. My dad's had one for years and years and it makes awesome smoked venison and everything else.
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Jan 28, 2015 17:56
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I can drop a few hundred without squeezing out tears, but I'm not interested in dropping a thousand. (Especially since I'm saving for one of them sweet lookin' combi ovens to add during a remodel.)
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Jan 28, 2015 17:57
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Also, in the sample size of machine shops I know people in around Cleveland (2), people make dedicated smokers out of old 55 gal barrels. Ask arround.
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Jan 28, 2015 17:57
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RedTonic posted:I can drop a few hundred without squeezing out tears, but I'm not interested in dropping a thousand. (Especially since I'm saving for one of them sweet lookin' combi ovens to add during a remodel.) check craigslist for green egg copies. Theyre sometimes called Kamado cookers. Theyre nicer than conventional steel smokers for a few reasons, mostly that they require significantly less nursing. I have friends who start the fire/smoke first thing in the morning toss the meat on and then go to work and not worry about it at all all day and it's ready to eat when they get home. Like a crockpot that doesn't suck.
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Jan 28, 2015 18:10
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antisodachrist posted:I booked a flight to Denmark in mid May for no other reason than the flight was cheap. Two weeks total, but some of that will be in Germany and maybe Prague. Where in Denmark?
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Jan 28, 2015 18:41
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RedTonic posted:I can drop a few hundred without squeezing out tears, but I'm not interested in dropping a thousand. (Especially since I'm saving for one of them sweet lookin' combi ovens to add during a remodel.) yeah, like i said, look for a used one, i've bought 3 for under 500 each
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Jan 28, 2015 18:44
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Looks like craigslist is empty of delightful egglike things, but I'll keep checking there. Thanks for the advice. Wanna make bacon and pastrami and real barbecue. There's no barbecue here. 
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Jan 28, 2015 18:57
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http://www.homedepot.com/p/Char-Griller-Akorn-Kamado-Kooker-22-in-Charcoal-Grill-in-Grey-with-Cart-6520/204151650
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Jan 28, 2015 19:09
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RedTonic posted:Do you guys have a recommendation for a smoker? I'm looking at picking one up in the spring, but I haven't decided what model. That green egg one looks cool, but I'm pretty sure "looking cool" is an insufficient qualification. And I don't have the set up to make one out of a steel barrel like they do where I came from out innawoods. like others have said, big green eggs are loving nice. that said, I can recommend this without reservation. I bought it thinking I wouldn't like that it was electric, but ended up loving it. http://www.homedepot.com/p/Brinkman...i_sku=100606040 there's a charcoal version too if you prefer. It also converts to a grill, which makes it all the more awesome. (though the electric element doesn't really work as a grill per se)
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Jan 28, 2015 19:10
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I have a Traeger which I like. It seems to do a nice job smoking things and it works as an ok grill in a pinch. Dead simple, and I bought mine at Costco.
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Jan 28, 2015 19:20
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An electric smoker isn't a fire hazard? (I guess I've been conditioned to think that almost everything electric is a fire hazard. I unplug poo poo like it's my religion.) The Kamado looks really stable compared to the counter-free green egg I saw, so that's a positive. GWS recommends all the best toys.
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Jan 28, 2015 19:30
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Happy Hat posted:Where in Denmark? Flying in to Copenhagen, but no idea where I will go from there.
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Jan 28, 2015 20:56
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My brother in law bought a green egg. He has been trying to bake pizza in it, and keeps loving it up, usually burning it to a crisp.Mr. Wookums posted:people make dedicated smokers out of old 55 gal barrels. Most of the roadside jerk shops in Jamaica use smokers made out of old 55 gallon drums.
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Jan 28, 2015 21:08
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Squashy Nipples posted:Most of the roadside jerk shops in Jamaica use smokers made out of old 55 gallon drums. Yeah, it's just not really feasible for me to do that, so I noted it earlier. Lack of equipment to do it myself, lack of sweet connections to get someone else to do it to spec and give me something I'm confident is safe to smoke the poo poo out of some meats in. Thought a green egg was basically just a smoker though, so I don't know why you'd put a pizza in it to bake unless you wanted a hella smoky pizza. It doesn't take long to grill one, either... How mysterious.
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Jan 28, 2015 21:16
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Squashy Nipples posted:My brother in law bought a green egg. He has been trying to bake pizza in it, and keeps loving it up, usually burning it to a crisp. they get to like 800 F, at that temp it should only take maybe a minute to cook. Tell him to stop treating it like digiornos.
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Jan 28, 2015 21:24
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Thermoworks is doing another open box sale
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Jan 28, 2015 21:38
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Here is a pic the woman took on the bus ride up to Bob Marley's house.
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Jan 28, 2015 22:01
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RedTonic posted:Yeah, it's just not really feasible for me to do that, so I noted it earlier. Lack of equipment to do it myself, lack of sweet connections to get someone else to do it to spec and give me something I'm confident is safe to smoke the poo poo out of some meats in. That's part of the reason it's so expensive: because it can smoke, grill and do 800-1000* f cooks. you could easily get someone off craigslist or a BBQ/smoker forum to build you a ugly drum smoker for under 300 bucks.
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Jan 28, 2015 22:08
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I didn't know that it could reach a glorious 1k. Life is wonderful. I'm gonna burn so much food this year.
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Jan 28, 2015 22:09
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RedTonic posted:I didn't know that it could reach a glorious 1k. Life is wonderful. I'm gonna burn so much food this year. so the basic gist, and one that I didn't get when I made my homemade kamado, is that you basically stuff the poo poo out of the bottom what they call a "firebox" with coal and wood (ratios up for debate). You start the fire and because it is heavy rear end ceramic it holds heat incredibly well. They also seal almost perfectly so the way you adjust temperature is via top and bottom vents. The vents control air flow which you can fling wide open for hilarious heat or constrict for low and slow. When doing low and slow a full firebox people say last them upwards in the dozen + hours without having to open the cooker at all which is how people can use it as a crockpot that doesnt suck. set the temp, throw a hunk of meat on, ignore for hours. then there are fancy heat deflectors which keep the firebox from direct heating food, or direct heating if you want that. if you want to be extra autistic they sell electrical fans and shutters that connect to PID devices like immersion circulators for super fine control of temperature. They even have usb ones so you can do certain profiles. It's ridiculous. GrAviTy84 fucked around with this message at 22:21 on Jan 28, 2015 |
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Jan 28, 2015 22:17
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wait i have one of those devices, how did i become extra autistic i've had mostly good luck with keeping temps stable but nothing can beat having a device do all the work for you as you sleep.
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Jan 28, 2015 22:25
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GrAviTy84 posted:so the basic gist, and one that I didn't get when I made my homemade kamado, is that you basically stuff the poo poo out of the bottom what they call a "firebox" with coal and wood (ratios up for debate). You start the fire and because it is heavy rear end ceramic it holds heat incredibly well. They also seal almost perfectly so the way you adjust temperature is via top and bottom vents. The vents control air flow which you can fling wide open for hilarious heat or constrict for low and slow. When doing low and slow a full firebox people say last them upwards in the dozen + hours without having to open the cooker at all which is how people can use it as a crockpot that doesnt suck. set the temp, throw a hunk of meat on, ignore for hours. Kamados are nice in that they can be switch-hitters like that, but have the drawback of usually having substantially smaller cooking volumes for their footprint. And the price. The BGE lineup is (mod deals and so on): 29" is 672 in2 for US$4k, 24" is 452 in2 for US$1200, 18" is 262 in2 for US$850. Compared to the 18.5" WSM at 481 in2 for US$299, and the 22.5" at 726 in2 for US$399.
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Jan 28, 2015 22:51
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antisodachrist posted:Flying in to Copenhagen, but no idea where I will go from there. Feel free to ask all sorts of questions, I lived in Copenhagen for the first 33 years of my life and still go there all the time (well, not for the past half year because of BABBY, but ...). What do you want out of a trip? Where do you want to stay etc? A good friend of mine does the airbnb thing, she has a great apartment centrally in Vesterbro in the old red light district (now gentrified and somewhat hipsterized)
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Jan 28, 2015 23:18
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WSM = Weber smoky mountain, correct? I would have expected that improved insulation means less fuel required, leading to longer term savings (at least in terms of rainforest I am personally responsible for sending up in delicious smoke).
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Jan 28, 2015 23:22
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Yes, the better insulated smokers will retain heat better and use less fuel. I've smoked 2 or 3 7 LB pork butts at once for 18-20 hours without refilling the charcoal.
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Jan 28, 2015 23:27
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I made mine out of a 21" terra cotta planter pot at home depot I got for 15bux. Wheeled it to the grill section and found a grill that nestled perfectly in it. Found an aluminum stockpot lid at a resto supply store that didnt have a partner so was in a discount pile, fit the pot perfectly. In practice I would just pile on the coals, light them, and push them to one side. Not very much control over the heat so I've been playing with the idea of buying another terra cotta pot as a firebox like the kamados use and some sort of vent flap arrangement. The grill also falls if the meat is unbalanced on top. Because of this, I need to install some sort of tabs on the side. it's not perfect and I'm constantly fiddling with it but it's fun.
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Jan 28, 2015 23:33
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Delicious bacon! That is pretty cool. Got a full smoker shot? There are terracotta claw feet to hold pots off the ground. Combining those with maybe a paver stone or two might help elevate the improvised cooker while improving stability. Maybe a paver inside, too? Just spitballing. Not sure what I'd do for ventilation. The clay is probably too brittle for a drill.
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Jan 28, 2015 23:50
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BraveUlysses posted:Yes, the better insulated smokers will retain heat better and use less fuel. I've smoked 2 or 3 7 LB pork butts at once for 18-20 hours without refilling the charcoal. I mean buy whatever you want, cook on whatever you want. But all that insulation on a kamado is there so you can crank it up like a kiln. Its bearing on low-temperature stuff like most smoking (e.g. at around 110 C/225 F) is negligible. Like you seem to be implying that you can't do unattended overnight cooks in a non-insulated smoker but that's just not true. Doing an 18 hour hands-off smoke in a WSM is a totally normal usage case.
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Jan 29, 2015 00:06
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RedTonic posted:Delicious bacon! That is pretty cool. Got a full smoker shot?  Yeah. I use bricks to keep it off the ground right now, that's not the problem, I mean the grill itself if you put meat on it unbalanced flips and drops the meat on the coals which you can imagine is exactly what you want lol.
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Jan 29, 2015 00:14
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If you were willing to sacrifice a little of the lid seal (or use foil over that to improve the seal), you could get some heavier gauge wire, like 4 lengths, spiral one end of each at four cardinal points on the grill grate, then shape the rest like a hanger and let that hang on the sides of the pot. Like a 4 legged spider, I guess. Pliers can help twist the wire tightly. I thought you meant the whole thing would occasionally spill over, which is terrifying. Coal meat is just ... extra flavorful. 
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Jan 29, 2015 00:33
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