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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 540864 times)

Offline ushdadude

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Re: Smoking Meats
« Reply #1320 on: January 30, 2018, 11:30:07 AM »
Because the closer it is to the outside the more cooked it will get from the sear. If the whole thing is near the outside you can be left with it seared through and through.

you sear until it's seared. if you don't want to overcook the inside, you cook it for less time.

Offline aygart

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Re: Smoking Meats
« Reply #1321 on: January 30, 2018, 11:41:36 AM »
you sear until it's seared. if you don't want to overcook the inside, you cook it for less time.
But if it is thin then you need to be more careful.
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Re: Smoking Meats
« Reply #1322 on: January 30, 2018, 11:48:40 AM »
Next steak I plan to reverse sear. Do you think I should get something like this (in the link) or a regular cast iron will do.

https://smile.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_3?ie=UTF8&qid=1517330898&sr=8-3&keywords=searing+kit

Offline henche

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Re: Smoking Meats
« Reply #1323 on: January 30, 2018, 11:52:07 AM »
blow torch or bust

Offline Sport

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Re: Smoking Meats
« Reply #1324 on: January 30, 2018, 11:55:05 AM »
Next steak I plan to reverse sear. Do you think I should get something like this (in the link) or a regular cast iron will do.

https://smile.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_3?ie=UTF8&qid=1517330898&sr=8-3&keywords=searing+kit
Looks unnecessary, just get a cast iron.

Offline ADG

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Re: Smoking Meats
« Reply #1325 on: January 30, 2018, 11:55:09 AM »
blow torch or bust

With the flick of my rist I can set my smoker to 500 degrees... maybe you need a torch:)

Offline noturbizniss

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Re: Smoking Meats
« Reply #1326 on: January 30, 2018, 12:13:12 PM »
With the flick of my rist I can set my smoker to 500 degrees... maybe you need a torch:)
500 not hot enough. you want even hotter. SlownSear or bust
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Offline rs242

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Re: Smoking Meats
« Reply #1327 on: January 30, 2018, 01:12:04 PM »
500 not hot enough. you want even hotter. SlownSear or bust
I don’t know why anyone would need a $200 contraption to sear something.

Offline rs242

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Re: Smoking Meats
« Reply #1328 on: January 30, 2018, 01:12:37 PM »
But if it is thin then you need to be more careful.
If it’s thin u just sear and that’s it.

Offline henche

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Re: Smoking Meats
« Reply #1329 on: January 30, 2018, 01:16:26 PM »

Offline noturbizniss

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Re: Smoking Meats
« Reply #1330 on: January 30, 2018, 01:18:16 PM »
I don’t know why anyone would need a $200 contraption to sear something.
Blowtorch leaves wierd aftertaste
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Offline henche

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Re: Smoking Meats
« Reply #1331 on: January 30, 2018, 01:28:11 PM »
Blowtorch leaves wierd aftertaste

It's the mailard effect.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1332 on: January 30, 2018, 01:30:33 PM »
It's the mailard effect.
-1
its the propane affect
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Offline rs242

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Re: Smoking Meats
« Reply #1333 on: January 30, 2018, 01:39:45 PM »
Blowtorch leaves wierd aftertaste
Why u quoting me. I use a fresh chimney of coals and sear like a man. (What u do with out the $200 contraption)

Offline noturbizniss

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Re: Smoking Meats
« Reply #1334 on: January 30, 2018, 01:42:36 PM »
Why u quoting me. I use a fresh chimney of coals and sear like a man. (What u do with out the $200 contraption)
cuz i like you ;)
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Offline henche

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Re: Smoking Meats
« Reply #1335 on: January 30, 2018, 01:55:47 PM »
cuz i like you ;)

Put a grate on top of the chimney.  That would sear like a boss.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1336 on: January 30, 2018, 02:00:04 PM »
Put a grate on top of the chimney.  That would sear like a boss.
i put a grate on my slownsear for big steaks and on chimney for smaller ones.
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Offline rs242

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Offline henche

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Re: Smoking Meats
« Reply #1338 on: January 30, 2018, 07:50:55 PM »
Do u really use this? How is it?

No

Offline rs242

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Re: Smoking Meats
« Reply #1339 on: January 30, 2018, 07:58:31 PM »
No trolling in this thread (exception for trolling @noturbizniss).