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I grabbed a Billows and a controller, should I just get a Weber Smoky Mountain or would I be better off looking for something with an offset fire box or what?
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Mar 25, 2021 20:09
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I’m really happy with my WSM and billows. Have had no problems doing overnight briskets and stuff. Get the WSM.
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Mar 25, 2021 20:49
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Ribs on the egg, so excited for the spring. Boy do I need to replace the gasket though.
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Mar 25, 2021 20:53
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Paul MaudDib posted:I grabbed a Billows and a controller, should I just get a Weber Smoky Mountain or would I be better off looking for something with an offset fire box or what? I would vote for a WSM. I think for anything offset approaching the same level quality as a WSM, you are talking big bucks. My 22" WSM has been fantastic, and frankly holds temperature amazingly solidly without a blower. Side question: What charcoal do folks use (I'll swear this has been discussed in the past, but I can't find it via search for the life of me). I'm looking to try something different than my standard Kingsford Blue, maybe something that produces a little less ash. Any suggestions?
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Mar 25, 2021 21:28
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I had been using the kingsford blue, but picked up some B&B oak briquettes (bright orange bag) when I ran out last time because that's what the store had in stock. They're bigger and seem to be a little less ash. Other than a little bit of adjustment on how many briquettes to use, they've been just fine.
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Mar 25, 2021 21:34
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Probably just luck of the draw but I've been getting terrible bags of lump (usually B&B) lately. Very few large chunks, tons of dust, and the stuff that is burnable ends up popping all over the place and smelling awful. Really weird, I've gone back to the blue bag since I know it won't spray sparks all over the place.
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Mar 25, 2021 22:52
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Always used Royal Oak lump. I've tried more premium brands like red devil, B&B, etc. None of them are good enough to justify the price difference
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Mar 25, 2021 23:00
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Royal Oak always burned well for me and never tasted off or anything like that. Plus you get free gravel with it and everyone needs gravel.
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Mar 25, 2021 23:14
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SSJ_naruto_2003 posted:Always used Royal Oak lump. I've tried more premium brands like red devil, B&B, etc. None of them are good enough to justify the price difference Fogo supremacy.
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Mar 26, 2021 00:15
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I use whatever is on sale, baby. Usually kingsford briquettes.
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Mar 26, 2021 00:18
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Thanks everyone!
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Mar 26, 2021 02:03
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Flash Gordon Ramsay posted:Royal Oak always burned well for me and never tasted off or anything like that. Plus you get free gravel with it and everyone needs gravel. Sorry, I’m new to all this. What does everyone need gravel for?
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Mar 26, 2021 14:44
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Put it on the driveway or put it in the bottom of planters to provide better drainage.
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Mar 26, 2021 16:48
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Drewsky posted:Sorry, I’m new to all this. What does everyone need gravel for?
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Mar 26, 2021 17:08
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Also odd bits of scrap metal, nails and etc...
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Mar 26, 2021 20:04
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Hell, if it doesn't burn you can just dump it out later
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Mar 26, 2021 20:16
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Drewsky posted:Sorry, I’m new to all this. What does everyone need gravel for? feed em to trump voters
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Mar 28, 2021 19:48
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I've been using Embers briquettes (Home Depot's house brand made by Royal Oak).
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Mar 29, 2021 23:31
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I’m going to start easy this season with a smoked chuck roast that I’m going to turn into cheater burnt ends. My 14 inch bullet smoker is way too small for a legit brisket, so we’ll see how those come out. Will try it this weekend if the rain stays away.
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Mar 30, 2021 15:51
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Gonna separate the point and flat on a brisket today. I have a tiny electric smoker and this is my first time doing this so send thots and pryrs and hugz my way plz. Hopefully the smoker can handle it. How long should it take to smoke a 13lbs brisket without crutching it? The more I think about it the less I want to sous vide it first because it’ll be tough to handle it after without it falling apart before I can get it in the smoker so though I’m not completely decided against it I’m leaning that way heavily
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Mar 30, 2021 16:01
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life is killing me posted:Gonna separate the point and flat on a brisket today. I have a tiny electric smoker and this is my first time doing this so send thots and pryrs and hugz my way plz. Hopefully the smoker can handle it. How long should it take to smoke a 13lbs brisket without crutching it? The more I think about it the less I want to sous vide it first because it’ll be tough to handle it after without it falling apart before I can get it in the smoker so though I’m not completely decided against it I’m leaning that way heavily It aint bad if you prepare. Put your rack on a sheet pan. Put your bag of meat on the rack. Cut it open and gently flip it onto the rack. Minimal movement. Id think you wouldnt sous vide it to 203 right? Just get it to a temp that lets you get several hours of smoke on it. Beyond that, its probably a 10 hour+ smoke without wrapping. And thats only because you split it.
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Mar 31, 2021 01:16
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I'd sous vide it ideally to like ~160F and smoke it the rest of the way to temp, less babysitting but potentially harder to do a transfer from water bath to smoker. Plus this brisket is a honker and all I have is a 5gal bucket (it's HDPE and is suitable to use at higher heat) to sous vide in, and while I'm aware that it would take more babysitting, it's not hard to imagine I can prep it the night before and wake up like one hour earlier than usual to throw it in the smoker if I'm gonna be home all day to add wood to the tray, etc
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Mar 31, 2021 01:24
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life is killing me posted:I'd sous vide it ideally to like ~160F and smoke it the rest of the way to temp, less babysitting but potentially harder to do a transfer from water bath to smoker. Plus this brisket is a honker and all I have is a 5gal bucket (it's HDPE and is suitable to use at higher heat) to sous vide in, and while I'm aware that it would take more babysitting, it's not hard to imagine I can prep it the night before and wake up like one hour earlier than usual to throw it in the smoker if I'm gonna be home all day to add wood to the tray, etc SV, chill, unbag, smoke, destroy through eating. https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html Just cut the salt in half.
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Mar 31, 2021 01:25
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could I do anything similar with pork belly? I have some stuff in my freezer I didn't label and I'm not sure whether it's a chunk of brisket or pork belly...
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Mar 31, 2021 03:55
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Paul MaudDib posted:could I do anything similar with pork belly? I have some stuff in my freezer I didn't label and I'm not sure whether it's a chunk of brisket or pork belly... Post pics of both and we'll tell you.
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Mar 31, 2021 04:40
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Paul MaudDib posted:could I do anything similar with pork belly? I have some stuff in my freezer I didn't label and I'm not sure whether it's a chunk of brisket or pork belly... It should be pretty easy to tell the difference between beef and pork... Post a pic.
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Mar 31, 2021 14:58
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I want to see the mystery meat.
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Mar 31, 2021 16:55
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Show! Us! Your meat! Show! Us! Your meat!
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Mar 31, 2021 16:59
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ZombieCrew posted:It aint bad if you prepare. Put your rack on a sheet pan. Put your bag of meat on the rack. Cut it open and gently flip it onto the rack. Minimal movement. I separated them today and gently caress is that more involved than it looked. The video I watched had the guy trimming lots of fat off so I did that also, and it looks like I butchered it (heh), but the point and flat are separated. Not ready to use the point yet so I froze it again. Rubbed the flat with salt and meat church rub and it’s in the fridge ready to smoke tomorrow morning. I want to try doing it without the crutch but idk how long it’ll take to power through the stall so I may end up crutching it once the stall becomes apparent.
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Mar 31, 2021 23:24
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life is killing me posted:I separated them today and gently caress is that more involved than it looked. The video I watched had the guy trimming lots of fat off so I did that also, and it looks like I butchered it (heh), but the point and flat are separated. Not ready to use the point yet so I froze it again. Rubbed the flat with salt and meat church rub and it’s in the fridge ready to smoke tomorrow morning. I want to try doing it without the crutch but idk how long it’ll take to power through the stall so I may end up crutching it once the stall becomes apparent. The split pieces stall much much less. If at all.
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Apr 1, 2021 00:00
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Picked up a split pork butt the grocery store had on sale. Meaning shoulder blade was cut in half and it was only around 4lbs. Coming up on 12 hours on the smoker and I'm still only at 177F. Two massive stalls on this little butt 
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Apr 1, 2021 00:54
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toplitzin posted:The split pieces stall much much less. If at all. Good to know. I don’t know how to do the burnt ends yet so the point is gonna stay in the freezer until I’m ready to do those. Funny thing is it doesn’t even need to be butterflied
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Apr 1, 2021 02:41
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Dango Bango posted:Picked up a split pork butt the grocery store had on sale. Meaning shoulder blade was cut in half and it was only around 4lbs. I feel like I spend 2/3 of every smoke in the stall. I’ve tried to just get zen with with.
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Apr 1, 2021 04:11
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Well here we go. We doing this now Edit: been in the smoker since around 8:30, started making smoke but now has stopped. I hope that means it’s making blue smoke but I haven’t seen any even though it appears the wood has burned down now. life is killing me fucked around with this message at 18:17 on Apr 1, 2021 |
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Apr 1, 2021 14:35
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Anyone know how long a sealed packer will last? I bought one two weeks ago and it doesn't have a best-before date on it. I called the butcher and they said they're still using the same shipment, so I presume it's still good. I'll crack it open tomorrow and see if it's really funky, which is tricky because vac sealed meat is usually funky when you open it up.
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Apr 1, 2021 19:08
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Dango Bango posted:Picked up a split pork butt the grocery store had on sale. Meaning shoulder blade was cut in half and it was only around 4lbs. I hate such long stalls on little butts. It always feels like they're going to dry out, so around hour 12 is when I start panicking and just finish them in the oven wrapped in foil.
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Apr 1, 2021 19:11
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Canuckistan posted:Anyone know how long a sealed packer will last? Smell test. Canuckistan posted:I hate such long stalls on little butts. It always feels like they're going to dry out, so around hour 12 is when I start panicking and just finish them in the oven wrapped in foil. Thankfully mine didn't dry out and still turned out fantastic. I think I ended up pulling it at 190. Dinner was pushed back a little, but not too egregiously.
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Apr 1, 2021 19:15
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Canuckistan posted:Anyone know how long a sealed packer will last? I bought one two weeks ago and it doesn't have a best-before date on it. I called the butcher and they said they're still using the same shipment, so I presume it's still good. It's a legitimate method to buy a sealed vacuum packer and let it "wet age" for 3 to 4 weeks. I've done it with no ill effect, and the brisket turned out wonderfully tender.
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Apr 1, 2021 20:04
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So I just pulled my brisket flat at 209F. Is it going to hurt it that it went a few degrees above target? I just powered through the (pretty short) stall and ended up running out of hickory and finished with alder, but it’s got a really nice smoky smell to it and the bark turned put nice except for some moist and mushy part on top e: haha it kinda looks like Ohio (I’ll show myself out) 
life is killing me fucked around with this message at 02:35 on Apr 2, 2021 |
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Apr 2, 2021 02:32
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212 is when the water would theoretically boil, so as long as you don't hit that it's probably A- good instead of A+ good.
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Apr 2, 2021 02:42
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