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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 423130 times)

Offline aygart

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Re: Smoking Meats
« Reply #1620 on: May 31, 2018, 11:35:45 AM »
I feel like we need a poll
what do you use? I like the duality of the WK, but I have a gas grill, and practically don't know if I'll end up using a charcoal one too
What do you think you would be smoking on there and in what quantities?
Feelings don't care about your facts

Offline henche

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Re: Smoking Meats
« Reply #1621 on: May 31, 2018, 11:42:48 AM »
I feel like we need a poll


We need a cookoff.  Y'all bring your equipment to boston, and we'll see.

Offline thaber

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Re: Smoking Meats
« Reply #1622 on: May 31, 2018, 11:45:25 AM »
What do you think you would be smoking on there and in what quantities?
haven't thought about that yet, I'm not being practical here, if i was



If all you want is convenience, use your oven.


:)

Offline aygart

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Re: Smoking Meats
« Reply #1623 on: May 31, 2018, 11:49:07 AM »
haven't thought about that yet, I'm not being practical here, if i was
:)
That makes a big difference in what equipment you would get. 3 briskets are not getting smoked in a WK.
Feelings don't care about your facts

Offline rs242

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Re: Smoking Meats
« Reply #1624 on: May 31, 2018, 12:37:54 PM »
I feel like we need a poll
what do you use? I like the duality of the WK, but I have a gas grill, and practically don't know if I'll end up using a charcoal one too
I have a kettle, pbc, and a gas grill. The kettle barley gets used.

Offline ushdadude

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Offline ADG

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Re: Smoking Meats
« Reply #1626 on: June 04, 2018, 01:02:25 PM »
I appreciated that review but after recommending two products from the same company my bias thermometer is going off.

Offline ushdadude

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Re: Smoking Meats
« Reply #1627 on: June 04, 2018, 11:20:06 PM »
I appreciated that review but after recommending two products from the same company my bias thermometer is going off.
possibly but in general thermoworks is an excellent company so I'm not surprised

Offline noturbizniss

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Re: Smoking Meats
« Reply #1628 on: June 05, 2018, 09:18:08 AM »
I appreciated that review but after recommending two products from the same company my bias thermometer is going off.
Well, since every professional cooking website and organization and chef uses and recommends them you have 2 options.
Thermoworks is running a major conspiracy and paying off every major public  chef and publication, or they make the best damn non lab grade thermometers hands down.
I'll go with occams razor.
READ THE DARN WIKI!!!!

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Offline henche

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Re: Smoking Meats
« Reply #1629 on: June 05, 2018, 09:40:54 AM »
Well, since every professional cooking website and organization and chef uses and recommends them you have 2 options.
Thermoworks is running a major conspiracy and paying off every major public  chef and publication, or they make the best damn non lab grade thermometers hands down.
I'll go with occams razor.

A cynic, huh?


Offline noturbizniss

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Re: Smoking Meats
« Reply #1630 on: June 05, 2018, 09:41:56 AM »
A cynic, huh?
I’ll take cynic over conspiracy theorist
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
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Offline henche

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Re: Smoking Meats
« Reply #1631 on: June 05, 2018, 09:42:51 AM »
I’ll take cynic over conspiracy theorist

I thought you were espousing the conspiracy theory.  Wait, which do you think is Occams razor?

Offline henche

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Re: Smoking Meats
« Reply #1632 on: June 05, 2018, 09:44:15 AM »
In any event, the real story is obvious.

Thermoworks stuff is better.  And is way more expensive.  And is in no way worth it for a non-commercial kitchen where it's being used all day every day.  Unless it's fun to have expensive gadgets.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1633 on: June 05, 2018, 09:45:09 AM »
That it's juts the best product. Much harder to believe everyone is quietly taking money and not disclosing it
I thought you were espousing the conspiracy theory.  Wait, which do you think is Occams razor?
READ THE DARN WIKI!!!!

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Offline henche

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Re: Smoking Meats
« Reply #1634 on: June 05, 2018, 10:02:51 AM »
That it's juts the best product. Much harder to believe everyone is quietly taking money and not disclosing it

Yah, ppl would never take money

Offline ushdadude

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Re: Smoking Meats
« Reply #1635 on: June 05, 2018, 10:29:05 AM »
Unless it's fun to have expensive gadgets.

That

Offline Quvoll

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Re: Smoking Meats
« Reply #1636 on: June 07, 2018, 08:38:45 AM »
Since corn cobs hold moisture so well don't soak them in water or you will put your fire out. Place dry corn cobs in the firebox and allow them to burn. It will take a fair amount of them to flavor the meat, add just a few at a time and see how long they last, it depends on the size. Start adding them when you put the meat on.

The flavor is mild and pleasant. I like it on most lighter meats but not red meat.

Offline henche

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Re: Smoking Meats
« Reply #1637 on: June 07, 2018, 09:09:29 AM »
Since corn cobs hold moisture so well don't soak them in water or you will put your fire out. Place dry corn cobs in the firebox and allow them to burn. It will take a fair amount of them to flavor the meat, add just a few at a time and see how long they last, it depends on the size. Start adding them when you put the meat on.

The flavor is mild and pleasant. I like it on most lighter meats but not red meat.

With or without the corn

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1638 on: June 07, 2018, 09:24:12 AM »
https://www.amazon.com/gp/product/B077821Z4C/
Deal of the Day- $39.99 for Bluetooth wireless thermometer with 6 probes. Great ratings.

Offline ushdadude

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Re: Smoking Meats
« Reply #1639 on: June 14, 2018, 12:26:57 PM »
Can you BBQ or grill on the WSM?