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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 thaber on June 24, 2018, 02:55:02 AM »

Author Topic: Smoking Meats  (Read 75435 times)

Offline rs242

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Re: Smoking Meats
« Reply #1215 on: January 12, 2018, 12:04:54 PM »

Offline ADG

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Re: Smoking Meats
« Reply #1216 on: January 12, 2018, 12:21:28 PM »


@rs242
 what machine are you using?

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Offline Mikeoracle

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Re: Smoking Meats
« Reply #1217 on: January 12, 2018, 12:54:34 PM »
As a newbie to pbc do U find everything coming out amazing? Easy to use?
I have never smoke anything before the PBC, and honestly didnt really eat much smoked meat so I dont have what to compare it to but here are my thoughts;

I did find it pretty easy to use, there is not much you can do, so use it once or twice and you get the hang of it.
Lets put it this way, I havent had anything come out bad yet. Here is a quick list off the top of my head of what I have made and results;

My first brisket (2nd cut)- I smoked it all the way to 200, which was a mistake as it was a small 3lb briket and got pretty dry. The flavor was still great, so we enjoyed it but it was not what I would call a success.
My 2nd brisket (2nd cut)- Smoked it to 150-160, Texas crutch and put in the oven until it hit 203, this one was much better- very juicy, great smoke flavor. A solid 7/10 with room to improve.
I put on a few chicken bottoms- 2 hours later, they were amazing and perfect. Probably the best chicken we have had. Since then i almost always through on some chicken with every smoke as they are cheap and a guarantee that there will be something good to eat no matter how the meat turns out.
I also did a whole chicken, again flavor was great, I just dont love the whole carving/dissecting part- was a bit messy.

I tried Henche's Smoke salmon that he posted below- overall it was very good except a bit too salty, I need to try it again with a bit less salt in the brine
Baby back ribs was bone sucking good

Which leads me to my 2 best smokes;
#1- For Sukkos I did the Amazing Ribs almost like Katz's smoked pastrami recipe. I used a bought corned beef 2nd cut brisket, soaked it for a day to desalinate, cut in half, rubbed it and smoked (2-3 days before Y"T) to around 150 i think. Wrapped them and put one in the fridge for 1st days Sukkos, and froze the other half for second days.
On erev Y"t I started steaming it for a few hours until the zman when it was getting into the 190's, I left on the hot plate for the meal. Results were amazing. Juicy, soft, smokey, nice spice etc...
Did same thing for second days, defrosted the other piece the night before Y"T and repeated above. Same great results.

#2- Evergreen had a special a few weeks ago on a "Whole Shoulder" 11lbs around $99. I cut in half and froze. I took out one half when I had guest for shabbos. Coated with mustard and rubbed with Big bad beef rub and added some extra fresh ground black pepper (It was a very big piece and could handle extra spice). I smoked it on that freezing Friday morning 2 weeks ago, took about 3-4 hours to get to 150. I did add a handful of wood at the beginning and during the smoke.
At 150 I took it off, wrapped it with a few ounces of beer in double foil and placed it in the oven to continue cooking until 200. I did have to keep raising the oven as it took a while until the temp started going up again after the transfer, but managed to get where I wanted it by the zman and just left it on 225 keep warm. The results were amazing. There was a ton of its own liquid when I opened the foil which helped keep it juicy (some people have issues with shoulder/chuck getting dry).  I couldnt cut proper slices, rather I carved chunks as it was close to fall apart. Rave reviews on this one. It was so big I had the leftovers again for dinner again on Sunday and Monday, each time just as delicious.

(I cant wait to smoke the second half of that Shoulder.... I also have a large 1st cut corned beef, already soaked and rubbed in the freezer waiting for an opportunity to make the Pastrami again and see how the 1st cut would come out)

Offline Sport

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Re: Smoking Meats
« Reply #1218 on: January 12, 2018, 01:08:30 PM »
Ok anyone here use Webber Smokey mountain? Any input
Yes, I've got wsm. Love it, it's fairly simple to use, maintains temp prettt well.
Any specific questions?

Offline ADG

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Re: Smoking Meats
« Reply #1219 on: January 12, 2018, 01:41:38 PM »
Those small second cut brisket's are defiantly difficult.I am going to try one this weekend- if I have the courage.

Offline rs242

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Re: Smoking Meats
« Reply #1220 on: January 12, 2018, 01:42:18 PM »
Yes, I've got wsm. Love it, it's fairly simple to use, maintains temp prettt well.
Any specific questions?
Am I crazy that I feel that wsm is just a glorified version of smoking on my Webber kettle? How does it hold temp?

Offline rs242

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Re: Smoking Meats
« Reply #1221 on: January 12, 2018, 01:42:53 PM »
Those small second cut brisket's are defiantly difficult.I am going to try one this weekend- if I have the courage.
I do them all the time. Love it

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1222 on: January 12, 2018, 01:52:03 PM »
I do them all the time. Love it
Whats your method?

Offline rs242

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Re: Smoking Meats
« Reply #1223 on: January 12, 2018, 02:18:56 PM »
Whats your method?
Nothing special go low, 225 not over 250. Wrap early close to 150 till 203.

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Re: Smoking Meats
« Reply #1224 on: January 12, 2018, 02:20:34 PM »
It’s not a machine, It’s a good old faction Webber kettle(in the picture). I also have electric.
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Offline henche

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Re: Smoking Meats
« Reply #1225 on: January 12, 2018, 02:45:17 PM »
Am I crazy that I feel that wsm is just a glorified version of smoking on my Webber kettle? How does it hold temp?

I think the temp control is probably better on the WSM.

Offline rs242

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Re: Smoking Meats
« Reply #1226 on: January 12, 2018, 02:47:51 PM »
I think the temp control is probably better on the WSM.
“Control”   but pbc u never dealing with temps. More set it and forget it with almost no control of temps without the need for control. Correct?

Offline henche

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Re: Smoking Meats
« Reply #1227 on: January 12, 2018, 03:00:14 PM »
“Control”   but pbc u never dealing with temps. More set it and forget it with almost no control of temps without the need for control. Correct?

I've never smoked on WSM.

Trading control for set and forget is a tradeoff.  For me, I don't have time to fiddle, to check, to look, to do anything. That's why i went PBC.

But checking and adjusting is part of the fun of smoking. If you just wanted to eat smoked meat, you'd go to izzys.

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Re: Smoking Meats
« Reply #1228 on: January 12, 2018, 03:04:37 PM »
I've never smoked on WSM.

Trading control for set and forget is a tradeoff.  For me, I don't have time to fiddle, to check, to look, to do anything. That's why i went PBC.

But checking and adjusting is part of the fun of smoking. If you just wanted to eat smoked meat, you'd go to izzys.

Or Milt's
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Offline henche

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Re: Smoking Meats
« Reply #1229 on: January 12, 2018, 03:14:16 PM »