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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 422944 times)

Offline aygart

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Re: Smoking Meats
« Reply #420 on: July 05, 2016, 09:54:44 AM »
The old fashioned way of hanging meat in the chimney of a fireplace
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Offline Sport

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Re: Smoking Meats
« Reply #421 on: July 05, 2016, 11:48:39 AM »
Thanks all!
2) What are my options (if any) with something that would work indoors? If electric, then I'd definitely go that way.
Liquid smoke...

Online ushdadude

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Re: Smoking Meats
« Reply #422 on: July 05, 2016, 01:34:32 PM »
Liquid smoke...

and soak it in nitrate to gt fake smoke ring

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #423 on: July 05, 2016, 01:40:12 PM »
So what I get is that basically, if it's a smoker it's outdoors.

3) Aside from the difference in taste, are there any pros to either one? (Such as preparatory work, or being very busy checking or with other things by any of them)

Offline henche

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Re: Smoking Meats
« Reply #424 on: July 05, 2016, 01:55:42 PM »
So what I get is that basically, if it's a smoker it's outdoors.

3) Aside from the difference in taste, are there any pros to either one? (Such as preparatory work, or being very busy checking or with other things by any of them)

Ok, here's the deal:

There are several main types of smokers, but the quality and convenience vary greatly even within types.  I can't see how to possibly answer electric vs charcoal without knowing which electric and which charcoal, or at least a price band.

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #425 on: July 05, 2016, 02:00:41 PM »
Ok, here's the deal:

There are several main types of smokers, but the quality and convenience vary greatly even within types.  I can't see how to possibly answer electric vs charcoal without knowing which electric and which charcoal, or at least a price band.
Thank you. I guess I will get more info and get back around the block. Hope to one day write up my experience and maybe even help some other folks here!  :)

Offline Chuck2

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Re: Smoking Meats
« Reply #426 on: July 05, 2016, 09:05:47 PM »
So I have a Weber Q that I bought a couple years ago an don't want to invest in a separate smoker or a new Grill.The issue with it is it only has one big burner so indirect heat and keeping the temperature at low temps like 225 is tricky. I wrap 3 sides if the burner with foil I'll let the pictures explain

I'm curious to know what other tricks people have.
« Last Edit: July 05, 2016, 09:17:31 PM by Chuck2 »
:-)

Offline Sport

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Re: Smoking Meats
« Reply #427 on: July 11, 2016, 04:30:58 PM »
Whole briskets on sale 6.99 at arons. Just picked up a 13 lber.

Offline aygart

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Re: Smoking Meats
« Reply #428 on: July 13, 2016, 09:04:31 AM »
What, if any, accessories would you recommend buying with a Pit Barrel?
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Offline henche

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Re: Smoking Meats
« Reply #429 on: July 13, 2016, 09:37:06 AM »
What, if any, accessories would you recommend buying with a Pit Barrel?

cover, ash tray, turkey hook.

Full disclosure: of those three, i only have the cover.  I use a pizza pan i bought for 10 dollars as an ash tray

Offline Howard@

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Re: Smoking Meats
« Reply #430 on: July 13, 2016, 10:05:01 AM »
The thing is this: I can't quite choose exactly what I'm getting. Someone is ordering one for me and gave me the choice between electric and charcoal. The rest is sort of "beggars can't be choosy"... So I'll ask around a little over here (one question at a time so I can make an informed decision)
From the limited knowledge I have electric is easier to regulate the temp as coal and gas seems to get to hot although that may only be true about the higher end electric smokers

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #431 on: July 13, 2016, 06:34:41 PM »
Amazon deal of the day: Ivation Long Range Wireless Thermometer - Dual Probe - Remote BBQ, Smoker, Grill, Oven, Meat Thermometer - Monitors Food From Up To 300 Feet Away for $43.99

http://www.amazon.com/dp/B00ANCXJR6/?tag=cl03f-20

Cheapest ever $49.99

Offline Mordyk

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Re: Smoking Meats
« Reply #432 on: July 21, 2016, 02:47:21 PM »
New to this shpiel. And recommendations for a good smoker?
#TYH

Offline rs242

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Re: Smoking Meats
« Reply #433 on: August 17, 2016, 12:41:13 AM »
I'm thinking to smoke "short ribs" also know as flanken I'm not sure if I should smoke as a rack (5 bone) or cut them up maybe 3 and 2. Anyone any smoke these and experience? I'm afraid whole will take to long

Offline rs242

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Re: Smoking Meats
« Reply #434 on: August 21, 2016, 05:33:58 PM »

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Re: Smoking Meats
« Reply #435 on: August 21, 2016, 07:19:38 PM »


why weren't we invited to this party???

Offline rs242

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Re: Smoking Meats
« Reply #436 on: August 21, 2016, 08:17:38 PM »

why weren't we invited to this party???
I'm thinking to smoke "short ribs" also know as flanken I'm not sure if I should smoke as a rack (5 bone) or cut them up maybe 3 and 2. Anyone any smoke these and experience? I'm afraid whole will take to long
Because no one answered me about this

Online ushdadude

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Re: Smoking Meats
« Reply #437 on: August 22, 2016, 12:26:35 AM »
Because no one answered me about this

Lol. Fair enough. How'd it come out?

Offline henche

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Re: Smoking Meats
« Reply #438 on: August 22, 2016, 08:37:37 AM »
I'm thinking to smoke "short ribs" also know as flanken I'm not sure if I should smoke as a rack (5 bone) or cut them up maybe 3 and 2. Anyone any smoke these and experience? I'm afraid whole will take to long

I'd do whole

Offline davidmal

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Re: Smoking Meats
« Reply #439 on: August 22, 2016, 02:20:04 PM »
yum.
i should not  read this post mid day!
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