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I've never used a water pan in my egg and now I'm starting to second-guess myself.
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Jun 7, 2018 18:48
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| # ? May 6, 2024 23:36 |
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I used to use a water pan in all my cooks in my Webers but haven't done so in about 2 years and notice absolutely no difference other than having a big smelly loving pan of water I have to dispose of. The Pit Barrel has nowhere to put a water pan but I'm thinking of modding mine to put another 18" grate about 6" above the coals so I can place a drip tray to avoid that grease fog "old school" pit flavour so many love, but I have not been a fan of.
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Jun 8, 2018 02:00
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I use the water pan in my weber because it's easier to clean a big smelly pan of water than a smaller smelly pan of grease.
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Jun 8, 2018 02:13
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What do you all think about this recipe for baby's first fish smoking? https://www.traegergrills.com/recipes/seafood/smoked-salmon I don't have a traeger, so I'm assuming the "smoke" setting is just a lower temp to smoke it for a bit without drying it out. Any thoughts on temp?
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Jun 8, 2018 03:05
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Stringent posted:I use the water pan in my weber because it's easier to clean a big smelly pan of water than a smaller smelly pan of grease. I just lay down foil and crimp a lip up all around it and throw that out afterward. Why bother cleaning anything? VERTiG0 fucked around with this message at 03:12 on Jun 8, 2018 |
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Jun 8, 2018 03:09
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I cook on an open grill and just lay down under it drinking the fat as it boils off the meat. No cleanup, no waste.
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Jun 8, 2018 03:10
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Isn't that where the beans go? 
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Jun 8, 2018 03:20
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Internet Explorer posted:What do you all think about this recipe for baby's first fish smoking? I can't say I have ever smoked fish with alcohol, just grilled with some other flavors. I'm sure that recipe is fine. Here's what I do, which gives me a normal and seasoned filet for some variety (even my weenie guests end up wishing there was more of the "spicy" one). I think the temps would work just as well for you, it cooks quickly so isn't in the danger zone for long:  Cure: 2 salmon fillets, skin on and pin bones removed 1/2 cups granulated sugar 1/2 cups brown sugar 1/3 cups kosher salt 2 tablespoons crushed black peppercorns From <http://www.thekitchn.com/how-to-make-smoked-salmon-two-ways-cooking-lessons-from-the-kitchn-174543> Rub: 1 1/2 tablespoons brown sugar 1 tablespoons coriander 1 tablespoons paprika 1 1/2 teaspoons black pepper 1 1/2 teaspoons cayenne pepper 3/4 teaspoons kosher salt Instructions Baking sheet, foil, then plastic wrap to sandwich around the fish. Place rub, filet, rub, filet (if you bought the whole fish), rub, and then top with rest of wrap, foil, and another baking sheet. Then put weight on it and leave it in the refrigerator 10-12 hours. I did 10. Rinse the salmon after 10-12 hours, rub the spicy section/filet with the rub. Prepare the smoker for 150-160. BGE gets way too hot so cut way back on the fuel (light a tiny pile!). I used apple, would also like to try pecan and cherry. Smoke 1-3 hours until the filets are 140 degrees. Mine took about 2 hours. Tent and rest 20-30 minutes while you finish up everything else.
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Jun 8, 2018 03:28
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Hed posted:Here's what I do Thanks for this. So you don't always have to leave it out to form pellicle? I noticed both your recipe and the one I linked does not do that. That's mostly what I was looking to avoid, for simplicity's sake, so I may just give yours a shot. Thank you!
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Jun 8, 2018 03:43
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VERTiG0 posted:I just lay down foil and crimp a lip up all around it and throw that out afterward. Why bother cleaning anything? I do this as well but I can't get foil large enough to not have seams so some fat leaks through. So I dump the water and replace the top level of foil. Feeds my newts.
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Jun 8, 2018 06:08
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Hed posted:I can't say I have ever smoked fish with alcohol, just grilled with some other flavors. I'm sure that recipe is fine. Here's what I do, which gives me a normal and seasoned filet for some variety (even my weenie guests end up wishing there was more of the "spicy" one). I think the temps would work just as well for you, it cooks quickly so isn't in the danger zone for long: Been doing my salmon with pecan or maple. Surprised to see you bothering with probing it. You do not let the fish rest and get the pellicle going? I suppose if you are not planning on leftovers or long term storage you can bypass. If we end up getting one of the huge packages and know from experience we can be eating it for over a week, it's just something I have gotten in the habit of. Hasselblad fucked around with this message at 15:19 on Jun 8, 2018 |
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Jun 8, 2018 15:14
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I hosed up and forgot to let it get a pelicle one time and it was fine but it wasn't quite as smokey as the other times I had done it.
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Jun 8, 2018 21:09
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Meathead is on team No Pellicle, fwiw.
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Jun 8, 2018 21:12
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Subjunctive posted:Meathead is on team No Pellicle, fwiw.  It's just setting the salmon on a rack for a few hours after wrinsing off the brine. If I am pressed for time I skip it, but if it makes it more betterer, eh I just do it. I have no idea who Meathead is. Isn't that Archie Bunker's son in law? gently caress that hippy. Hasselblad fucked around with this message at 14:25 on Jun 9, 2018 |
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Jun 8, 2018 21:26
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Mother fucker. I bought some really good fresh ribs yesterday and when I got home I felt a tickle in my throat, coughed and sneezed, and then immediately got loving floored by what I'm pretty sure is the flu. Everybody is like "It's just allergies" but I'm nauseous and fevery and achey so it's definitely something like a flu. I'm not freezing ribs that were never frozen god damnit. I will cook those this week even if it kills me. These ribs look seriously good, they weigh like 4 pounds and they're all meat, you can barely tell where the bones are.
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Jun 10, 2018 15:31
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Tumble posted:Mother fucker. I bought some really good fresh ribs yesterday and when I got home I felt a tickle in my throat, coughed and sneezed, and then immediately got loving floored by what I'm pretty sure is the flu. Everybody is like "It's just allergies" but I'm nauseous and fevery and achey so it's definitely something like a flu. You're fighting the good fight.
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Jun 10, 2018 15:42
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Well, got my salmon in. Using the recipe Hed posted earlier (thanks again!) Forgot to take before pictures, but I'll definitely take after pictures. Using Pecan, since the wife wanted that over Apple and I don't have Cherry. One lesson so far. My MES 30 will not produce smoke when set to 150-160. Previously I had been able to get it up to temp, throw the meat in, throw the woodchips in. Now I know to get it up to a higher temp, like 190 or so, then throw woodchips in to get them smoldering, then back the heat down to 150-160, THEN put the meat in. No worries, live and learn. I purposefully didn't buy an expensive cut or amount of salmon since this was the first attempt.
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Jun 10, 2018 16:27
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Biggest thing about electrics it is basically an off an on switch.
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Jun 10, 2018 17:48
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C-Bangin' it 
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I hot-smoke salmon at 225F and it turns out great, fwiw.
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Jun 10, 2018 17:49
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Subjunctive posted:I hot-smoke salmon at 225F and it turns out great, fwiw. May have to try that next time. I didn't think 160 was too low, but now I know. Colostomy Bag posted:Biggest thing about electrics it is basically an off an on switch. I'm not sure I understand. I guess you mean it's either at temp and smoking or not at temp and not smoking? If that's the case I might just spend the $40 for the cold smoker attachment. Internet Explorer fucked around with this message at 18:20 on Jun 10, 2018 |
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Jun 10, 2018 17:50
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Just get one of these and never look back. http://www.amazenproducts.com/category_s/12.htm I have never used actually fed chips into my MES30, used this from day one.
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Jun 10, 2018 18:21
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Folks we're humming along here with a 3lb pork belly slab.  It's gonna be served with a charred pineapple pico de gallo overtop, a la the recent All Things BBQ recipe, and grilled Mexican-style street corn (elotes). If I don't get too drunk, I'll try to get pics before I foil the belly.
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Jun 10, 2018 19:30
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Finished the salmon. It was great! Could have used some more smokey flavor, but I'll figure out a solution for that next time around. Still had a good amount of pecan flavor. Moey posted:Just get one of these and never look back. Thanks for posting this. I had heard these references but hadn't actually looked into them. Seem cool, but I just bought a bunch of woodchips. Might look into it later. In the meantime, I'm cool with cooking the fish at a higher temperature for now.
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Jun 10, 2018 20:42
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Internet Explorer posted:Finished the salmon. It was great! Could have used some more smokey flavor, but I'll figure out a solution for that next time around. Still had a good amount of pecan flavor. Salmon looks superb! Very nice job. The Amazen is great, and I love it in my MES. You'll love it if you get it. That being said, you can get good smoke out of the MES at lower temps. The smoke production in an MES has nothing to do directly with the temp of the smoker, and everything to do with whether it is heating up or not. The chips are in a tray directly over the heating element. If you put the chips in before turning the MES on, you'll be smoking by 140 (assuming you are not in Arizona starting the smoker at 110 ambient or something.) Putting a couple of trays or foil packs of ice in there will keep temps lower, and cause the heating element to stay on/keep kicking on, generating more smoke.
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Jun 11, 2018 01:03
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Doom Rooster posted:Salmon looks superb! Very nice job. Thank you! Interesting. I was kind of thinking the same thing when I started noticing the lack of smoke. I was thinking maybe I should just leave the door open for a bit so that the heating element kicks on. That's also why I had set it to a higher temp temporarily, thinking it would cause the heating element to run. Good to know that if you throw the chips in first that works. May be worth doing for a shorter smoke like fish. Thanks all for the help and suggestions.
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Jun 11, 2018 01:13
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Doom Rooster posted:Salmon looks superb! Very nice job. Yeah I'm in CA and during the summer I can't do salmon in my MES because it's just too loving hot out already for the element to really have to do any work, I'm looking in to the AMNPS for that very reason.
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Jun 11, 2018 01:20
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Internet Explorer posted:Finished the salmon. It was great! Could have used some more smokey flavor, but I'll figure out a solution for that next time around. Still had a good amount of pecan flavor. Pellicle next time
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Jun 11, 2018 01:53
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How does the amazin pellet thing work.. do you light the pellets on your own? Does it just use regular pellets? I've got an mes and don't usually cold smoke or do anything low but if it holds enough for a long smoke I'd love to have my smoker be even more set it and forget it. Also meh.com has the 2 probe older Webber igrill for $25+5shipping right now. I wish I knew what happened to my old one I got for free (got lost in a recent move) so I grabbed one.
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Jun 11, 2018 13:05
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You use a stick lighter or a torch to light the pellets on fire at one end, let them flame for about 5 minutes, then blow out the flame. Depending on the model you get, the pellets then smolder for 6-12 hours. So far I have only used the Amazen branded pellets. I'll let someone else who has tried cheaper/other pellets speak up about how that worked out for them.
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Jun 11, 2018 13:16
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I've had a MES30 for a few years now and I would like to start getting into using actually charcoal/wood. I don't currently own a charcoal grill but Aldi has an offset barrel smoker for $99 this week. I realize that it will not be a very quality product. It's rebranded as a Range Master and I don't know who actually makes it. Does anyone have experience with one?
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Jun 11, 2018 15:41
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Internet Explorer posted:May have to try that next time. I didn't think 160 was too low, but now I know. Was talking about the element in the MES in regards to its ability to smoke chips. The element is either on or off. Then there other things to consider, will the residual heat from the element be hot enough to cook the chips...etc. With that said, most people would be surprised how much their ovens fluctuate while they are on. Temp swings can be all over the place. tater_salad posted:How does the amazin pellet thing work.. do you light the pellets on your own? Does it just use regular pellets? I've got an mes and don't usually cold smoke or do anything low but if it holds enough for a long smoke I'd love to have my smoker be even more set it and forget it. Pretty much. You looking at the tube or the maze? A tube will last 4 hours. The maze has more flexibility on what you are dumping in and how much but then have to worry about the fire taking the turn.
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Jun 11, 2018 15:53
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Doc_Uzuki posted:I've had a MES30 for a few years now and I would like to start getting into using actually charcoal/wood. I don't currently own a charcoal grill but Aldi has an offset barrel smoker for $99 this week. My advice is don't do offsets. They eat charcoal and trying to get consistent temps is near impossible.
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Jun 11, 2018 15:54
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Colostomy Bag posted:My advice is don't do offsets. They eat charcoal and trying to get consistent temps is near impossible. What would you recommend then? I'd like to be able to fit whole racks of ribs as well as a whole brisket without having to cut them up. Doc_Uzuki fucked around with this message at 16:33 on Jun 11, 2018 |
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Jun 11, 2018 16:08
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Get the 22" Weber Smoky Mountain. Can squeeze 6 uncut racks of ribs in, or 2 bigass packer briskets comfortably, or 4 med/small briskets can get squeeeezed in there with just enough room for smoke to circulate if needed.
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Jun 11, 2018 16:38
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Colostomy Bag posted:Pretty much. You looking at the tube or the maze? A tube will last 4 hours. The maze has more flexibility on what you are dumping in and how much but then have to worry about the fire taking the turn. Probably the maze. Although really is there any point to having smoke for more than 4 hours into most meats? Can you toss regular pellets in or do you need amazn™©® brand pellets?
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Jun 11, 2018 16:56
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Is this what people mean when they talk about "reverse searing"? https://imgur.com/gallery/yKDH6DU
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Jun 11, 2018 17:30
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Nah, that technique is called The Prolapse Method.
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Jun 11, 2018 17:56
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Trastion posted:Is this what people mean when they talk about "reverse searing"? w ... t ...
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Jun 11, 2018 17:56
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stuff it with something the consistency of a turd.
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Jun 11, 2018 17:59
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Trastion posted:Is this what people mean when they talk about "reverse searing"?  I mean, what could you possibly be doing with that?
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Jun 12, 2018 03:02
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