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Best first time smoked ribs/brisket recipe: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe

Chickens taste better when cooked whole. Pickles taste better cut. Sandwiches taste better cut and bitten from inside. Meat tastes better sliced against grain.


Definitely a smoker is a personal choice, and what is better depends on what you are looking for.  I say it's a balance of goals, between: (i) making good food, (ii) making authentic BBQ, (iii) having fun with the maaseh of smoking, and (iv) convenience.  Items (iii) and (iv) don't only conflict, they directly oppose each other.

I opted for items (i) and (iv) so went PBC.  I would say WSM is also mostly a (i) and (iv) choice, but it brings in extra elements of (ii) and (iii), at a slight cost to (iv).  Maybe WSM also better at (i)--I have no idea either way.

Further to the above:

If all you want is good food, get a sous vide.

If all you want is authentic BBQ, get a huge offset smoker that you feed with split logs.

If all you want is having fun with the maaseh of smoking, again, get a huge offset smoker.

If all you want is convenience, use your oven.


Henche's PBC review
https://forums.dansdeals.com/index.php?topic=43018.msg1439199#msg1439199
« Last edited by jj1000 on June 04, 2020, 10:13:19 AM »

Author Topic: Smoking Meats  (Read 423193 times)

Offline cholent

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Re: Smoking Meats
« Reply #80 on: January 30, 2015, 01:35:33 PM »
I feel like the smoke is not the most important part of this process. I'm going to try this with slow baking at smoker heat levels, on a rack in the oven.

Apartment living.

I want to buy a smoker for my neighbors backyard. Is there any type that you can just load it and come back in the morning to pick up your meat.

Keep in mind there might be an issue of בשר הנתעלם מן העין
Don't ask stupid questions and you won't get stupid answers

Offline henche

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Re: Smoking Meats
« Reply #81 on: January 30, 2015, 02:41:40 PM »
Keep in mind there might be an issue of בשר הנתעלם מן העין

There won't be any birds around.

Hmm, never considered that. Do you worry about that when grilling and you go inside to get more beer?

Offline ushdadude

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Re: Smoking Meats
« Reply #82 on: January 30, 2015, 03:01:28 PM »
Keep in mind there might be an issue of בשר הנתעלם מן העין

Something like this would help with that

Offline ushdadude

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Re: Smoking Meats
« Reply #83 on: February 01, 2015, 05:41:19 PM »
What do people use for a curing salt? I'm having a hard time finding pink curing salt with a hechsher.

Offline jaywhy

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Re: Smoking Meats
« Reply #84 on: February 01, 2015, 05:47:28 PM »
What do people use for a curing salt? I'm having a hard time finding pink curing salt with a hechsher.
I just amp up the salt and don't use it.

Offline moish

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Re: Smoking Meats
« Reply #85 on: February 01, 2015, 05:50:28 PM »
I just amp up the salt and don't use it.
not the same

Offline ushdadude

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Re: Smoking Meats
« Reply #86 on: February 01, 2015, 05:50:48 PM »
I just amp up the salt and don't use it.


Regular kosher salt? And it works well?

Offline jaywhy

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Re: Smoking Meats
« Reply #87 on: February 01, 2015, 05:55:47 PM »

Offline ushdadude

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Re: Smoking Meats
« Reply #88 on: February 01, 2015, 06:22:31 PM »

Offline moish

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Re: Smoking Meats
« Reply #89 on: February 02, 2015, 05:41:32 AM »
so what do you use?
depends on how they get the pink color

Offline ushdadude

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Re: Smoking Meats
« Reply #90 on: February 02, 2015, 09:16:25 AM »
depends on how they get the pink color
Not sure I understand. What company do you use?

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Re: Smoking Meats
« Reply #91 on: August 01, 2015, 10:42:20 PM »

Offline coralsnake

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Re: Smoking Meats
« Reply #92 on: August 02, 2015, 12:16:15 AM »
"Here at DansDeals we don’t do buses." -Dan

Offline ushdadude

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Re: Smoking Meats
« Reply #93 on: August 02, 2015, 11:27:48 AM »
Im gonna have to try this one

I want to as well but it seems like a lot more work to accomplish the same as a regular smoked brisket. I'm probably just gonna use their rub recipe.

Offline noturbizniss

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Re: Smoking Meats
« Reply #94 on: August 04, 2015, 12:08:44 AM »

Looks awesome. I'm definitely gonna do that. Won't do a whole damn brisket, just a regular first or second cut. Just gotta get the nitrite salt and smoked salt and the soy sauce thingy.
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Offline 12HRS

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Re: Smoking Meats
« Reply #95 on: August 04, 2015, 08:47:00 AM »
Looks awesome. I'm definitely gonna do that. Won't do a whole damn brisket, just a regular first or second cut. Just gotta get the nitrite salt and smoked salt and the soy sauce thingy.

and the fancy water cooking machine thingy

Offline noturbizniss

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Re: Smoking Meats
« Reply #96 on: August 04, 2015, 10:14:44 AM »
and the fancy water cooking machine thingy
Got the immersion circulator. Just need a big cobtainer
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Offline henche

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Re: Smoking Meats
« Reply #97 on: August 04, 2015, 10:54:19 AM »
Got the immersion circulator. Just need a big cobtainer

I'd skip the nitrate salt.  I can eat it without the ring.

Offline cholent

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Re: Smoking Meats
« Reply #98 on: August 04, 2015, 11:56:20 AM »
Got the immersion circulator. Just need a big cobtainer

How much are those things? And how much do you really use it?
Don't ask stupid questions and you won't get stupid answers

Offline noturbizniss

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Re: Smoking Meats
« Reply #99 on: August 04, 2015, 12:36:21 PM »
How much are those things? And how much do you really use it?
Paid 129 on sale,  I use it once a week or so
READ THE DARN WIKI!!!!

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