Smoking Meats

[Sport]

which one do you have? i use camp chef and it works but not thrilled with it. price was right though

Rt 700, definitely a pricey piece.

[ushdadude]

Rt 700, definitely a pricey piece.

Nice! one day


i don't know if i would recommend that to a beginner though. prob not worth investing unless you know your committed long term

[aygart]

$50 coupon going on and off.

Inkbird WiFi Grill Thermometer IBBQ-4T, Rechargeable Wireless BBQ Thermometer with 4 Probes, Calibration, Timer, High and Low Alarm, Digital Meat Thermometer for Smoker, Oven, Kitchen, Drum ($100.00)

[henche]

Eye made three briskits this week. Hung 2 fer other ppl

[cholent]

Eye made three briskits this week. Hung 2 fer other ppl

Pics

[aygart]

I stuck some honey glazed baby carrots in to catch the drippings. Also included a lamb head.

[Zalc]

https://amazingribs.com/ratings-reviews/combination-grills-smokers/masterbuilt-gravity-series-560

Brooklyn Homedepot had a few left today for $300, at $200 less than list price.

Has anyone else bought based on this review?

These are available now at many big box (walmart, Home depot etc) stores for about $300 on clearance.

If their only issue is parts deteriorating and it being overpriced for the build quality, then it should be a no brainier at $300, given the praise he gave for the actually cooking experience.

Especially considering that the failiures are not critical and can be bypassed.

Any opinions or experience?

[ADG]

Brooklyn Homedepot had a few left today for $300, at $200 less than list price.

Has anyone else bought based on this review?

These are available now at many big box (walmart, Home depot etc) stores for about $300 on clearance.

If their only issue is parts deteriorating and it being overpriced for the build quality, then it should be a no brainier at $300, given the praise he gave for the actually cooking experience.

Especially considering that the failiures are not critical and can be bypassed.

Any opinions or experience?

Very comprehensive unbiased review so you know what your getting plus it is a brand name. It seems like a good machine overall, ask yourself if you mind cooking with wood chunks or other coals vs pellet.

[Zalc]

Very comprehensive unbiased review so you know what your getting plus it is a brand name. It seems like a good machine overall, ask yourself if you mind cooking with wood chunks or other coals vs pellet.

What am I weighing when I consider coals or chunks vs pellets?

It seems you are impling that coals are inferior, if yes, why?

[ADG]

What am I weighing when I consider coals or chunks vs pellets?

It seems you are impling that coals are inferior, if yes, why?

I dont know enough to say inferior - that you should research - but I can imagine there is a difference. Pellets, offer a variety of different wood types, which is transferred to the food in flavor - a fun element of cooking with wood because you can change up the type of wood to get different flavors. I don't think you get that with lump charcoal, but maybe you do, and maybe it is more economical to cook on charcoal I am not sure. All I am saying is that, this would be the question to ask. 

I can tell you that I am mostly happy with my GMG pellet (mid-size)...
GL.

[ushdadude]

I dont know enough to say inferior - that you should research - but I can imagine there is a difference. Pellets, offer a variety of different wood types, which is transferred to the food in flavor - a fun element of cooking with wood because you can change up the type of wood to get different flavors. I don't think you get that with lump charcoal, but maybe you do, and maybe it is more economical to cook on charcoal I am not sure. All I am saying is that, this would be the question to ask. 

I can tell you that I am mostly happy with my GMG pellet (mid-size)...
GL.

you add wood chunks to the charcoal so get variety

[Zevi16]

I bought this smoker.

Masterbuilt MB20071117 Digital... https://www.amazon.com/dp/B07CN38M23?ref=ppx_pop_mob_ap_share

I have a 17lb brisket (solomons American)
Looking for a way to smoke this for sukkos (second day - night and day)
How do I go about it? Should I keep the full fat cap on? Face down? Any detailed recipes for someone new that will explain properly?
Bear in mind I will probably be reheating it as it’s for second day YT.

[Mordyk]

I bought this smoker.

Masterbuilt MB20071117 Digital... https://www.amazon.com/dp/B07CN38M23?ref=ppx_pop_mob_ap_share

I have a 17lb brisket (solomons American)
Looking for a way to smoke this for sukkos (second day - night and day)
How do I go about it? Should I keep the full fat cap on? Face down? Any detailed recipes for someone new that will explain properly?
Bear in mind I will probably be reheating it as it’s for second day YT.

Fullf at cap leaves too much fat. Leave 1/4 at max

Smoke fat faced up


I would advise to take it off at 195 and warm second day in oven that is max 225 for a few hours until soft/reheated.  Make sure you leave enough liquid when you put it to warm

[Mordyk]

Full fat cap leaves too much fat. Leave 1/4 at max

Smoke fat faced up


I would advise to take it off at 195 and warm second day in oven that is max 225 for a few hours until soft/reheated.  Make sure you leave enough liquid when you put it to warm

[Zevi16]

Fullf at cap leaves too much fat. Leave 1/4 at max

Smoke fat faced up


I would advise to take it off at 195 and warm second day in oven that is max 225 for a few hours until soft/reheated.  Make sure you leave enough liquid when you put it to warm

Thank you! A bunch more qs.
Can I just put in smoker open till it hits the temp? Or Do I need to wrap?
Do I split the 1st from 2nd cut (I’m not sure it’ll both fit on a rack together.)?
Also, if I do it separately can I have a thermometer in one of the pieces and that’ll be a good enough gauge for both?
Do you have a good rub recipe?
What wood chips should I buy?

[noturbizniss]

Thank you! A bunch more qs.
Can I just put in smoker open till it hits the temp? Or Do I need to wrap?
Do I split the 1st from 2nd cut (I’m not sure it’ll both fit on a rack together.)?
Also, if I do it separately can I have a thermometer in one of the pieces and that’ll be a good enough gauge for both?
Do you have a good rub recipe?
What wood chips should I buy?

Wrapping really is just to speed apst stall. If you have time you cna ekave unwrapped. I usually. Don't wrap.
You don't have to split but they might cook differently.
Go with chunks cuz they last longer.
Traditional is oak, hickory, pecan for beef and fruit for poultry but there's no fast rules at all

[Zevi16]

Wrapping really is just to speed apst stall. If you have time you cna ekave unwrapped. I usually. Don't wrap.
You don't have to split but they might cook differently.
Go with chunks cuz they last longer.
Traditional is oak, hickory, pecan for beef and fruit for poultry but there's no fast rules at all

Thank you.
How often will I need to refill the wood?
How do I know when I need to refill?
Do you have link to chunks that will work with this smoker?
Do I soak the wood?

[noturbizniss]

Thank you.
How often will I need to refill the wood?
How do I know when I need to refill?
Do you have link to chunks that will work with this smoker?
Do I soak the wood?

Sorry, didn't realize what smoker you have. Im not familiar with it.
If your in Facebook, there's a great kosher smoking group, breaking bbq.

[Sport]

Thank you! A bunch more qs.
Can I just put in smoker open till it hits the temp? Or Do I need to wrap?
Do I split the 1st from 2nd cut (I’m not sure it’ll both fit on a rack together.)?
Also, if I do it separately can I have a thermometer in one of the pieces and that’ll be a good enough gauge for both?
Do you have a good rub recipe?
What wood chips should I buy?

@noturbizniss answered most of your questions, for the rub go with bbb rub, found here: amazingribs.com

[henche]

1. U can’t go wrong. It’s smoked briskit.

2. Rub with big bad beef rub, as above. And half tsp salt per lb. yah trim some of the fat but who cares really.

3. Smoke until 160, then wrap in foil and may as well throw in oven at that point bec not getting more smoke. Yes it’s cheating. So what.

4. Finish until 203. Then cool.

5. Slice when cool and put aside what you need for yontiff and freeze the rest in portion sized bags.

6. Save the fat that congeals in the pan and freeze that too. Toss in cholent.

7. Yah yah