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Bloodfart McCoy posted:Wow 17 hours and you’re still at 175? How many pounds is the butt? 8.5ish, baby got back.
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Sep 13, 2020 04:17
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Bob A Feet posted:Stall into the fridge is a bold move. I wouldn’t got direct to fridge, don’t want to wreck everything, going to let it cool some on the counter. I’d throw the foil in a garbage bag and then into a cooler full of ice, but my fridge makes a pitiful amount of ice.
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Sep 13, 2020 04:20
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Before you go crazy, my last butt stalled at 188 so I checked doneness and it gave zero resistance to the Thermapen. It's the lowest I've pulled a butt, but done is done. It was fantastic too.
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Sep 13, 2020 04:34
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ControlledBurn posted:I wouldn’t got direct to fridge, don’t want to wreck everything, going to let it cool some on the counter. I’d throw the foil in a garbage bag and then into a cooler full of ice, but my fridge makes a pitiful amount of ice. This is the most SA sentence I’ve ever read. God speed good goon sir enjoy your pork slices
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Sep 13, 2020 04:50
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I always start my big chunks if meat the night before. I'll put a pork butt or a brisket on at like 10pm the night before if I want to do it for dinner.
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Sep 13, 2020 05:09
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Internet Explorer posted:I always start my big chunks if meat the night before. I'll put a pork butt or a brisket on at like 10pm the night before if I want to do it for dinner. Yeah, that's pretty much what I'm planning to do from now on. I've started my cooks earlier and earlier, and they're just not getting done consistently. I'll just have to plan to start dinners the night before, and if it ends up being lunch, or held in a cambro, that's what I'll have to do.
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Sep 13, 2020 05:23
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It’s 6AM and my pork butt just finished. I leave for work at 8. Just enough time to rest and destroy some pulled pork before I leave!
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Sep 13, 2020 12:00
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Erwin posted:Anyone use a HeaterMeter these days? I ordered the kit as an excuse to 3d print something, so I've got lots of soldering in my future. Definitely looks leaps and bounds ahead of the Linksys router hanging off of CapnBry's smoker on the first page of this thread. Ultimate Mango posted:Fans are required for the complete experience with any of these gizmos. 
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Sep 13, 2020 12:31
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Has anyone been to Snows? Just watching the chefs table BBQ now. Looks amazing. Any idea on the recipes? It’s way to expensive to ship their sauces to the uk haha
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Sep 13, 2020 12:36
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Bob A Feet posted:Stall into the fridge is a bold move. Lol same
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Sep 13, 2020 14:44
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I've held pork butts wrapped in towels in a cooler for 8 hours before, they were still at 150f when I unwrapped them. Can't say for sure it was the extra resting that did it, but those were probably the best butts I've ever smoked.
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Sep 13, 2020 16:07
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Colostomy Bag posted:Lol. Whomever writes those must get a kick out of it. I think Twister lists "Dangerous winds" or something similar. My wife has been binging English Baking Show, and the warning at the beginning is always simply "gore". FogHelmut posted:Anyone do a chuck until its pulled beef? Yes, but at 150F I transfer to a roasting pan with some beef broth and foil tightly until done. Hasselblad fucked around with this message at 16:24 on Sep 13, 2020 |
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Sep 13, 2020 16:22
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Hasselblad posted:My wife has been binging English Baking Show, and the warning at the beginning is always simply "gore". E1M1 plays as Mary Berry picks up her piping bag
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Sep 13, 2020 16:26
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Bluedeanie posted:E1M1 plays as Mary Berry picks up her piping bag She added a bit of class to the show. Pity the producers went the manufactured drama reality TV path, causing her to get fed up and leave.
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Sep 13, 2020 16:29
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CapnBry posted:I do! I actually use a prototype 4.2 (even though 4.3 has been out for like 3 years now) in a misprint case. I had my wisdom teeth removed and gum graft surgery last week though so I am just staring wistfully at the photos in this thread imagining what I might smoke first once I can chew food again. arisu's beef ribs looks flippin' amazing.  hey CapnBry! I love my HeaterMeter 4.2 and RD3 damper/fan. Thanks for the project. I’m curious what you’re doing to adapt your damper to the BGE, I have a series of brazed pipe and a reused BBQ Guru bracket, and still it isn’t very airtight so I often use duct tape when it gets cold and the smokes get long. The setup is great and I like that my blower control cable is just the right color Ethernet that it matches my BGE.
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Sep 13, 2020 16:51
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CapnBry posted:I do! I actually use a prototype 4.2 (even though 4.3 has been out for like 3 years now) in a misprint case. I had my wisdom teeth removed and gum graft surgery last week though so I am just staring wistfully at the photos in this thread imagining what I might smoke first once I can chew food again. arisu's beef ribs looks flippin' amazing. I love the damper idea. I wonder if I can hack one into my Guru. Or even better, a damper/fan combo!
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Sep 13, 2020 18:24
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Hed posted:
Ultimate Mango posted:I love the damper idea. I wonder if I can hack one into my Guru. CapnBry fucked around with this message at 18:58 on Sep 13, 2020 |
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Sep 13, 2020 18:52
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This is my first overnight cook with a BBQ Guru on my WSM 22.5, and it held temp within range +- 20 for 12 hours now. It was a windy cold night with some rain and my WSM is leaky as hell, so I consider this a success. It was grand not having to get up in the middle of the night to fiddle with the vents or refuel. I filled that coal basket up with almost a full bag of Weber charcoal, and topped it up off with another third of a bag of Kingston.
Canuckistan fucked around with this message at 11:26 on Sep 14, 2020 |
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Sep 14, 2020 11:11
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Hasselblad posted:My wife has been binging English Baking Show, and the warning at the beginning is always simply "gore". There's at least one episode where someone slices their hand open and a bunch of blood is shown. I assume that's why the rating. Although some of the more spectacular failures might count.
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Sep 14, 2020 20:46
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Canuckistan posted:This is my first overnight cook with a BBQ Guru on my WSM 22.5, and it held temp within range +- 20 for 12 hours now. It was a windy cold night with some rain and my WSM is leaky as hell, so I consider this a success. It was grand not having to get up in the middle of the night to fiddle with the vents or refuel. I filled that coal basket up with almost a full bag of Weber charcoal, and topped it up off with another third of a bag of Kingston. drat, that really is fantastic. I have had my eyes on a Campchef Woodwind for quite awhile now, especially after their semi-recent improvements on their new models, but stories like these keep turning me to just upgrading what I actually have in-hand. Which guru do you have?
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Sep 14, 2020 21:12
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The battery powered Party-Guru. I think it's discontinued now, but I put four new AA batteries in and it ran no problem for the 16 hour cook. I needed to put in a dozen or so briquettes to get me past hour 15. I also ran with no water in the pan, because 6 butts is enough of a heat sink as it is. Where do you guys put your controller probes? I had mine clipped to the middle bottom of the top rack, and it was consistently reading 30 degrees cooler than at the built in thermometer. I know that's at the top of the dome so it's obviously going to be the hotter, but where's the best place?
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Sep 14, 2020 22:16
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I wish I could do overnight cooks, but with my cheap rear end smoker I’m out there every twenty minutes messing with the vents. Next spring I’ll go hunting for a used WSM on Facebook Market or Craigslist.
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Sep 15, 2020 00:53
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Bloodfart McCoy posted:I wish I could do overnight cooks, but with my cheap rear end smoker I’m out there every twenty minutes messing with the vents. Have you considered a stoker of some kind?
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Sep 15, 2020 03:07
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Hasselblad posted:My wife has been binging English Baking Show, and the warning at the beginning is always simply "gore". Heh, we've been binging it here as well.
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Sep 15, 2020 03:45
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C-Bangin' it 
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Bloodfart McCoy posted:I wish I could do overnight cooks, but with my cheap rear end smoker I’m out there every twenty minutes messing with the vents. Hasselblad posted:Have you considered a stoker of some kind? I use a webber kettle with a slow n' sear and I get consistent heat that I can dial in for about 5-6 hours without fiddling. I have the vent openings down for 225, 250 and 275. The biggest issue is that cheap charcoal (Kingsford) seems to leave a lot of ash which reduces airflow enough that temps drop. Using good charcoal with low ash and I am pretty sure I could stretch to 8+ hours without touching it.
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Sep 15, 2020 20:10
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Murgos posted:I use a webber kettle with a slow n' sear and I get consistent heat that I can dial in for about 5-6 hours without fiddling. I have the vent openings down for 225, 250 and 275. Maybe trying some different charcoal is the way to go for me and see what happens. I do use Kingsford. What do you recommend?
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Sep 15, 2020 20:36
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Bloodfart McCoy posted:Maybe trying some different charcoal is the way to go for me and see what happens. I do use Kingsford. What do you recommend? I had good results with Weber hardwood briquettes. I hear that Stubbs also has pretty low ash.
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Sep 16, 2020 02:35
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Murgos posted:I had good results with Weber hardwood briquettes. I hear that Stubbs also has pretty low ash. Where do you guys buy this stuff? I have had pretty poor luck locating non-Kingsford briquettes anywhere (Amazon included). At least, anywhere in stock and with a reasonable lead time. All the hardware stores have is either Kingsford briquettes, match-light, or a dozen different types of hardwood lump. And they sometimes have smoke-flavor briquettes, but obviously that's a non-starter. But man, it's wild how much ash the Kingsford briquettes produce versus hardwood lump. Definitely took me by surprise when I did my first smoke.
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Sep 16, 2020 13:30
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LowesDepot has Royal Oak but most consistently competitive around me is Restaurant Depot, which is open to the public right now (no membership required).
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Sep 16, 2020 13:36
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My local Ace Hardware seems to keep a pretty good selection in stock.
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Sep 16, 2020 13:37
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DaveSauce posted:Where do you guys buy this stuff? I have had pretty poor luck locating non-Kingsford briquettes anywhere (Amazon included). At least, anywhere in stock and with a reasonable lead time. All the hardware stores have is either Kingsford briquettes, match-light, or a dozen different types of hardwood lump. And they sometimes have smoke-flavor briquettes, but obviously that's a non-starter. My local Lowes and HomeDepot both carry Weber briquettes. There are lots of charcoal reviews online where they talk about residual ash so you could try alternates of what's around your area? Alternatively, HD and Lowes are pretty good about shippin3g to your local for free so you could put in an order for some? It's $20 for 20 lbs, so two to four times the cost of Kingsford depending on if you buy on sale. Kingsford also has a few premium lines (Professional and Long Burn?) that might be worth checking out if your store carries it. Someone did a comparison test: https://www.virtualweberbullet.com/kingsford-long-burning-weber-hardwood-charcoal-burn-test-2017/ Edit: The Weber coals in that test produced as much ash over the entire burn as the Kingsford blue bag BUT I think this supports what I was saying because per unit of time there is less ash. In the test all the coals were lit at once and the Kingsford burned through completely producing their total volume of ash in two hours while the Weber was still burning strong at that point. With a low and slow cook where you light one corner I would expect that at a time when the Kingsford was mostly expended and was ashed up and blocking airflow the Weber charcoal would have produced significantly less ash as fewer coals would have been consumed. You would have a longer burn still reserved as well. This matches my experience pretty closely but it does suggest that you might be able to do even better with an even less ashy super premium charcoal briquette. Murgos fucked around with this message at 16:09 on Sep 16, 2020 |
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Sep 16, 2020 14:41
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Murgos posted:Someone did a comparison test:
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Sep 16, 2020 20:10
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CapnBry posted:What a flippin' weird way to test. I took 100 of three different charcoals that come in two different sizes and measured which lasted longer. I compared them to 56 of another charcoal that is in a massively different size, but the weight of 56 isn't the weight of 100 of any of the others. They don't write on the bags the number of briquettes in the bag so why not, I dunno, test as close to the same weight? It would be a lot clearer if they didn't use 6.8% more Weber than any Kingsford when comparing the burn time where the extra mass should result in an 8.2 minute advantage. I thought it was odd that he didn't just go by weight but when I eyeballed it the mass of 56 Webers looked pretty close to 100 Kingsford blue bag so I didn't get too critical. 5.8% is healthy but looking at those images there appeared to be substantially more than that of the Weber coals left at the 2 hr mark. Murgos fucked around with this message at 21:52 on Sep 16, 2020 |
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Sep 16, 2020 21:08
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Murgos posted:I thought it was odd that he didn't just go by weight but when I eyeballed it the mass of 56 Webers looked pretty close to 100 Kingsford blue bag so I didn't get too critical. 6.8% is healthy but looking at those images there appeared to be substantially more than that of the Weber coals left at the 2 hr mark. I kinda want to burn 2kg of the Publix Greenwise Lump I usually use just to measure the ash I get from that to compare.
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Sep 16, 2020 21:58
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URGENT: Impulse bought a 17lb packer. What's the best way to cut it up for smaller servings of like ... Way less brisket
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Sep 17, 2020 00:35
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Just do it all at once. Do that cow justice.
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Sep 17, 2020 00:52
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They said the same thing about my Mom
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Sep 17, 2020 01:38
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Fair enough 😁
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Sep 17, 2020 01:45
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TheReverend posted:URGENT: You're going to trim off 3 pounds of fat and it will lose a lot of weight cooking. It's a lot of meat but a lot less than it seems. Now I want some brisket.
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Sep 17, 2020 02:15
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Billows is 20% off but I'd have to modify my Weber kettle for it. Don't really want a project especially for a "if it ain't broke, don't fix it". Someone talk me into it 
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Sep 17, 2020 03:49
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