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They sell those gasket kits for the WSM, I think someone (possibly me even) posted it earlier in the thread. edit: It was indeed me: McSpankWich posted:and if you want to just sure up the seals instead http://www.bbqgaskets.com/catalog_4.html McSpankWich fucked around with this message at 14:15 on Sep 29, 2014 |
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Sep 29, 2014 14:08
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| # ? May 13, 2024 22:52 |
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On Saturday afternoon I decided to smoke a brisket flat in my MB electric smoker. I let it sit overnight in the fridge before cutting it up Sunday morning.  I kept a little of it for tacos & a sandwich or two and the rest went into a chili with all of this. I only used one of the garlic clusters though.  All the veggies and the pork sausage to start.  Andoullie & beef sausages and the brisket.  I ended up having to split some off into a 2nd pot because it filled my pot to the brim and I didn't want it to bubble over. I let it simmer for about 8 hours. The final product. 
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Sep 29, 2014 15:49
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Here's the pork from last night. Also made coleslaw, pickles, sauce, and bread rolls from scratch.
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Sep 29, 2014 17:15
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I finally got to test out my new Weber SM this past weekend and I couldn't be happier with the results. Started off pretty simple, just a bunch of chicken thighs, but I was really happy with the result so I'm planning on doing a pork shoulder this coming weekend before a poker game. Could anyone tell me how doing 2 shoulders will effect the overall cooktime versus one (if at all)? I've read anywhere between 1-2 hours per pound at about 225 for one and wasn't sure if you would just use the total weight of both or some other way. I realize it's not always super exact, and a lot of variables could effect it. I'd like the pork to be ready at a specific time to feed guests and since it will be my first shoulder I wanted to time it appropriately. I haven't bought the meat yet so I don't the exact weight but I'm planning to have leftovers. I'm prepared to start it as early as necessary. Second question: So far at the moment all I have access to is smaller wood chips of apple and mesquite. The first time I just threw a bunch on the coals during the smoke but I imagine there is a better way. Any advice on that would also be appreciated. lifts cats over head fucked around with this message at 20:26 on Sep 29, 2014 |
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Sep 29, 2014 20:20
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lifts cats over head posted:I'm prepared to start it as early as necessary. Start it a couple hours early because it is easier to keep it warm than to make it cook faster because everyone is here and oh god no food. There are plenty of posts talking about wrapping it in foil and a towel and putting it in a cooler or the oven to keep until people arrive.
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Sep 29, 2014 20:27
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I did two at once about three weeks ago, they were around 10 and 12lbs each or so. The smaller one on the top rack took about 12 hours, and the larger on the bottom took 14. I don't foil my shoulders though, so it would take significantly less time if you did that. Also the guy above me is right, always overestimate. I told my guests the food would be done at the 16 hour mark.
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Sep 29, 2014 21:35
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The only difference I've seen when cooking lots of meat is that essentially the meat acts like a heatsink and more meat = more time/fuel to come up to temperature. When I fill my 22.5 with pork it takes a long fricking time to hit 250. I don't use anything in the water pan when the smoker is loaded. For chips, soak in water for a few hours, or at least 30 min, and put into a foil pouch. Poke a few holes in it and put on top of the coals. 
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Sep 29, 2014 22:07
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Canuckistan posted:
Soaking chips is snake oil, don't bother.
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Sep 30, 2014 00:31
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Man, I'm loving my WSM. What a great investment. Haven't had enough time to do too many long smokes. I did one brisket and finished in the oven and it turned out perfectly. And have done chicken several times. I just want to smoke everything!
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Sep 30, 2014 01:10
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Woof! Woof! posted:Soaking chips is snake oil, don't bother. I've heard that smoking chunks is worthless but I thought soaking chips had merit.
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Sep 30, 2014 01:14
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Canuckistan posted:I've heard that smoking chunks is worthless but I thought soaking chips had merit.  Basically it just delays the same results and makes it super hard to control the heat of your smoker. That stall is around 212 degrees, the boiling point of water, and basically it sticks there till all the water evaporates. Any steam you see during that stall around 212 is steam, not smoke. Woof! Woof! fucked around with this message at 02:18 on Sep 30, 2014 |
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Sep 30, 2014 02:15
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Hey smoking guys... In my restaurant people have a strong desire for brisket and buy it all the time. I hate making brisket. Is there a better easier cut to smoke? Is shoulder clod easier and less finicky? Anything? I loving hate brisket.
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Sep 30, 2014 03:47
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Tri-tip takes about 1/10th the time of brisket, is great on sandwiches, and is fairly easy to cook. But its also roughly double the price of brisket and can be hard to find outside of the West Coast.
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Sep 30, 2014 05:30
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Hi friends, I'm looking for a multipurpose grill. Dude in the OP is jerking off to his BGE and while they do own, I can't get one. Should I just get that Weber bullet that this thread loves? To be clear, the most important goal is to do low and slow but the significant other will occasionally want to let her rip and grill food in a high heat environment.
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Sep 30, 2014 06:28
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How hot is high heat to you? WSM isn't getting that hot in my experience. I mean you can crouch on the ground and grill steaks on it but that heat isn't touching BGE level. It's a hell of a low and slow smoker though.
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Sep 30, 2014 06:35
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Paper With Lines posted:Hi friends, I'm looking for a multipurpose grill. Dude in the OP is jerking off to his BGE and while they do own, I can't get one. Should I just get that Weber bullet that this thread loves? Have you tried looking for a used one? I've gotten a few loving awesome deals on BGEs on craigslist. RSS autosearch is your friend.
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Sep 30, 2014 18:37
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Woof! Woof! posted:
 This is excellent. Thanks.
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Sep 30, 2014 18:41
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Paper With Lines posted:Hi friends, I'm looking for a multipurpose grill. Dude in the OP is jerking off to his BGE and while they do own, I can't get one. Should I just get that Weber bullet that this thread loves? There's not really an option here for you other than either an expensive BGE or a more expensive Offset Smoker. You could theoretically remove the water pan on a WSM and get direct heat, but you'll be so far from the coals it won't be worth it. I'd consider just saving more for a small grill, as well.
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Sep 30, 2014 18:49
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Woof! Woof! posted:
I used to do this with my cheapo brinkman vertical smoker, and it worked very well for deer/pork/chicken/sausages. I don't care for steak(or beef in general) though, so if that's your aim ymmv.
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Sep 30, 2014 19:05
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Paper With Lines posted:Hi friends, I'm looking for a multipurpose grill. Dude in the OP is jerking off to his BGE and while they do own, I can't get one. Should I just get that Weber bullet that this thread loves? Since a BGE is out of the running, I'd just recommend going with the WSM and then buying an appropriate sized weber kettle for your needs.
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Sep 30, 2014 19:06
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Has anyone used the A-MAZE-N-TUBE-SMOKER with an electric smoker like the MB 40"? I know someone posted about it a while back. Just wondering if it actually helps get more smoke in an electric.
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Sep 30, 2014 19:16
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Alas. I'll probably just do this thing:niss posted:Since a BGE is out of the running, I'd just recommend going with the WSM and then buying an appropriate sized weber kettle for your needs. but thanks all.
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Sep 30, 2014 19:19
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Trastion posted:Has anyone used the A-MAZE-N-TUBE-SMOKER with an electric smoker like the MB 40"? I know someone posted about it a while back. Just wondering if it actually helps get more smoke in an electric. I use the original a-maze-n pellet tray with my (newer model) 40" MB and it works great. I set it at the lower left under the water pan area with the outer wood chip cute pulled out about an inch and a half. I normally light it from both ends to extra smokify things.
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Sep 30, 2014 19:39
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Cyborganizer posted:I use the original a-maze-n pellet tray with my (newer model) 40" MB and it works great. I set it at the lower left under the water pan area with the outer wood chip cute pulled out about an inch and a half. I normally light it from both ends to extra smokify things. Do you only use that then? Or still use the electrics box for chips too? Does it give more smoke flavor and better smoke ring penetration?
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Sep 30, 2014 20:09
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Trastion posted:Do you only use that then? Or still use the electrics box for chips too? Does it give more smoke flavor and better smoke ring penetration? I just use the a-maze-n and it gives off plenty of smoke if your airflow is right. You'll never get a true "smoke ring" in an electric, but you'll definitely get the flavor.
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Sep 30, 2014 20:30
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There's more to it than that. I get nice smoke rings on my Traeger which is electric.
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Sep 30, 2014 21:11
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Cyborganizer posted:I just use the a-maze-n and it gives off plenty of smoke if your airflow is right. You'll never get a true "smoke ring" in an electric, but you'll definitely get the flavor. I get pretty good smoke rings with my GMG pellet electric at work. Although I smoke brisket for 14 hours on the thing.
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Sep 30, 2014 22:41
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I could never get the AMNPS to frigging light in my MES 30.
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Sep 30, 2014 23:31
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Chemmy posted:There's more to it than that. I get nice smoke rings on my Traeger which is electric. Nitric Oxide and Carbon Monoxide are what produce smoke rings, these two compounds adhear to myoglobin in the meat and oxidize it, keeping in pink even after the myoglobin in the rest of the meat breaks down. The ring is formed because NO/CO do not penetrate beyond a half and inch into meat at the concentrations normally provided by smokers. Of course nitrites can impart fully pink coloration (such as in salt cured pastrami), but smokers won't. Anyways, Traeger's are not the same as regular electric smokers. They are built different, use different fuel, and do so at different temps. Traeger heat elements get much hotter and actually combust the pellet wood added to them. Electric smokers do not achieve the necessary temps to produce NO/CO exhaust at a significant level from the wood chips they smolder. Pellet Smokers are often 500-1000 degrees hotter at the point of combustion than an electric smoker is. So basically, a conventional electric hotplate smoker will produce about 2ppm of NO and a pellet smoker will produce 25-50ppm. So, electric smokers as defined as hot plate chip smokers, do in fact fail to produce significant smoke rings - even though your electric Traeger does. Woof! Woof! fucked around with this message at 01:52 on Oct 1, 2014 |
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Oct 1, 2014 00:51
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Hey goons, please excuse me for being a total noob, but what exactly is a stoker and how does it work? At first glance it seems like a fan controlled by a thermostat that will either blow on the coals to heat them or not to let them cool. Is that right? Thanks, and bring on the trolling lol
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Oct 1, 2014 01:04
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Element1290 posted:Hey goons, please excuse me for being a total noob, but what exactly is a stoker and how does it work? Yep you're correct.
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Oct 1, 2014 01:52
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Woof! Woof! posted:Nitric Oxide and Carbon Monoxide are what produce smoke rings, these two compounds adhear to myoglobin in the meat and oxidize it, keeping in pink even after the myoglobin in the rest of the meat breaks down. The ring is formed because NO/CO do not penetrate beyond a half and inch into meat at the concentrations normally provided by smokers. Of course nitrites can impart fully pink coloration (such as in salt cured pastrami), but smokers won't. Huh... Must be why my GMG makes a smoke ring as well. It has a big rear end glow plug that burns the pellets with a worm drive and a hopper that feeds them in and a fan that kicks on to control the temp and smoke.
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Oct 1, 2014 02:48
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BulimicGoat posted:I could never get the AMNPS to frigging light in my MES 30. Don't lite it in your MES. Lite it outside, let it burn with a flame for a few minutes, blow it out and THEN put it in your MES. You actually need to make enough coals at the end of the row with the pellets to sustain it smoldering away while cooking. Also, crack open your wood chip slot an inch or so to let in more oxygen to keep it burning away.
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Oct 1, 2014 03:00
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Woof! Woof! posted:So, electric smokers as defined as hot plate chip smokers, do in fact fail to produce significant smoke rings - even though your electric Traeger does. I guess I didn't know that other electric smokers worked crummier than the Traeger.
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Oct 1, 2014 03:26
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Chemmy posted:I guess I didn't know that other electric smokers worked crummier than the Traeger. The good news is that you own a relatively nice smoker (for a pellet smoker WHICH loving SUCKSSSS STICK BURNING FOREVER)
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Oct 1, 2014 04:09
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BulimicGoat posted:I could never get the AMNPS to frigging light in my MES 30. I have this problem in my regular smoker when I'm also using charcoal. It's great for cold smoking, but completely refuses to work for me when I'm doing a shoulder or ribs or whatever, unless I put it on the rack above the coals, which also doesn't provide the intended results, but it makes smoke for a couple of hours. I just mix the pellets in with the charcoal, and that seems to do the trick for most things.
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Oct 1, 2014 06:51
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I chose the Traeger because I live in a townhouse and the rules explicitly forbid non electric smokers.
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Oct 1, 2014 07:39
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Chemmy posted:I chose the Traeger because I live in a townhouse and the rules explicitly forbid non electric smokers. I chose a GMG because I don't have time to gently caress around with fire while I'm running a restaurant. Electric smokers FTW.
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Oct 1, 2014 07:44
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Woof! Woof! posted:The good news is that you own a relatively nice smoker (for a pellet smoker WHICH loving SUCKSSSS STICK BURNING FOREVER) Bah. I have a Rec Tec pellet smoker and a WSM. They both make fantastic BBQ, but I like the Rec Tec far more just because of convenience. It's awesome.
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Oct 2, 2014 04:27
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| # ? May 13, 2024 22:52 |
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I was just kidding you guys don't need to get all Real Talk.
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Oct 2, 2014 07:01
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