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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 505491 times)

Offline ushdadude

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Re: Smoking Meats
« Reply #1640 on: June 17, 2018, 10:37:11 AM »
Why am I being drawn to an offset pellet smoker?

Offline ADG

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Re: Smoking Meats
« Reply #1641 on: June 19, 2018, 10:06:57 AM »
Why am I being drawn to an offset pellet smoker?

Because it is so easy to use and maintain. you turn it on with a button, no starting charcoal fires like a cave man. You set the temperature with a digital screen and you get 100% wood fire flavor. And you can also sear steaks and burgers within minutes with a 500 degree temp. 'nuff said.

Offline ushdadude

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Re: Smoking Meats
« Reply #1642 on: June 19, 2018, 10:23:29 AM »
Because it is so easy to use and maintain. you turn it on with a button, no starting charcoal fires like a cave man. You set the temperature with a digital screen and you get 100% wood fire flavor. And you can also sear steaks and burgers within minutes with a 500 degree temp. 'nuff said.

Sounds about right :)
Any recommendations?

Offline ADG

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Re: Smoking Meats
« Reply #1643 on: June 19, 2018, 10:31:29 AM »
Sounds about right :)
Any recommendations?

GMG

Offline ushdadude

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Re: Smoking Meats
« Reply #1644 on: June 19, 2018, 01:54:00 PM »

Offline noturbizniss

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READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline Sport

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Re: Smoking Meats
« Reply #1646 on: June 20, 2018, 08:32:50 AM »
Can you BBQ or grill on the WSM?
Yes.

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Re: Smoking Meats
« Reply #1647 on: June 22, 2018, 02:22:14 AM »
Sounds about right :)
Any recommendations?
I’m looking into getting this
https://www.rectecgrills.com/rec-tec-grills-stampede/

Offline ushdadude

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Re: Smoking Meats
« Reply #1648 on: June 22, 2018, 09:30:53 AM »
I’m looking into getting this
https://www.rectecgrills.com/rec-tec-grills-stampede/
Interesting.... How did you come too that conclusion?

Offline henche

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Re: Smoking Meats
« Reply #1649 on: June 22, 2018, 09:45:06 AM »
I’m looking into getting this
https://www.rectecgrills.com/rec-tec-grills-stampede/

Why not buy a WSM, put it INSIDE a PBC, and still save $400?

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Re: Smoking Meats
« Reply #1650 on: June 22, 2018, 01:29:39 PM »

Offline thaber

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Re: Smoking Meats
« Reply #1651 on: June 24, 2018, 02:11:02 AM »
This guy uses his WSM as a kettle also.
https://youtu.be/PzWw8yEq8qw?t=177

Offline thaber

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Re: Smoking Meats
« Reply #1652 on: June 24, 2018, 03:17:27 AM »
by they way, ordered a WSM, should be here Monday. Thank you all for your help.  Read through a bunch of this thread, trying to figure out a good 'practice' meat

Offline Sport

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Re: Smoking Meats
« Reply #1653 on: June 24, 2018, 08:49:44 AM »
by they way, ordered a WSM, should be here Monday. Thank you all for your help.  Read through a bunch of this thread, trying to figure out a good 'practice' meat
Congrats, jump right in and do a 2nd cut brisket.
Leave on plenty of the fat cap (at least 1/4 inch) for first time.

Offline henche

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Re: Smoking Meats
« Reply #1654 on: June 24, 2018, 09:11:02 AM »
Congrats, jump right in and do a 2nd cut brisket.
Leave on plenty of the fat cap (at least 1/4 inch) for first time.

Plus the first cut,  attached to the second cut

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Re: Smoking Meats
« Reply #1655 on: June 24, 2018, 09:16:39 AM »
Plus the first cut,  attached to the second cut
I wouldn't recommend for first smoke.

Offline thaber

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Re: Smoking Meats
« Reply #1656 on: June 24, 2018, 09:26:37 AM »
Congrats, jump right in and do a 2nd cut brisket.
Leave on plenty of the fat cap (at least 1/4 inch) for first time.
Plus the first cut,  attached to the second cut
Thoughts on grass fed?

Offline ushdadude

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Re: Smoking Meats
« Reply #1657 on: June 24, 2018, 09:38:26 AM »
by they way, ordered a WSM, should be here Monday. Thank you all for your help.  Read through a bunch of this thread, trying to figure out a good 'practice' meat

From where? Good price? I'm thinking about ordering something from hd with cb

Offline thaber

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Re: Smoking Meats
« Reply #1658 on: June 24, 2018, 09:44:06 AM »
From where? Good price? I'm thinking about ordering something from hd with cb
Amazon. Nothing special.

Offline ushdadude

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Re: Smoking Meats
« Reply #1659 on: June 24, 2018, 09:56:19 AM »
I still haven't gotten a clear answer why wsm is better than pellet smoker