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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 507384 times)

Offline henche

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Re: Smoking Meats
« Reply #220 on: March 17, 2016, 11:35:44 AM »
Are you concerned, halachicly, with leaving meat unprotected?

I throw it in oven once it's wrapped.

I am concerned about leaving it outside while I work. But everyone does it.  Do you stand over your grill the entire time?

Offline henche

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Re: Smoking Meats
« Reply #221 on: March 17, 2016, 11:38:34 AM »
lox is pickled salmon iinm

http://norecipes.com/recipe/homemade-lox

Lox is dry cured in salt, and then cold smoked.  Easiest way to cold smoke is to put it on a bed of ice in your smoker.

Offline henche

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Re: Smoking Meats
« Reply #222 on: March 17, 2016, 11:39:34 AM »
Would love to hear more about your PBC as I am very much thinking of getting one in the next few weeks.

I'll post some TR later. Read up on Amazing ribs, and on Amazon reviews.  Also consider the WSM, which is same price range and a similar concept, although also pretty different.

Offline benjie1305

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Re: Smoking Meats
« Reply #223 on: March 17, 2016, 11:51:52 AM »
I'll post some TR later. Read up on Amazing ribs, and on Amazon reviews.  Also consider the WSM, which is same price range and a similar concept, although also pretty different.

I have been watching a ton of videos on Youtube on the PBC. It seems very easy to use, comes assembled and seems like all BBQ Youtube channel reviews rave about it.
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Offline ushdadude

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Re: Smoking Meats
« Reply #224 on: March 17, 2016, 11:52:15 AM »
I throw it in oven once it's wrapped.

I am concerned about leaving it outside while I work. But everyone does it.  Do you stand over your grill the entire time?

i missed that part.

I don't stand over it but i'm right there. thought about a lock but i don't know if it is necessary.

Offline moko

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Re: Smoking Meats
« Reply #225 on: March 17, 2016, 12:23:44 PM »
http://norecipes.com/recipe/homemade-lox

Lox is dry cured in salt, and then cold smoked.  Easiest way to cold smoke is to put it on a bed of ice in your smoker.
that would be nova lox. Lot is just brined

Offline henche

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Re: Smoking Meats
« Reply #226 on: March 17, 2016, 12:25:12 PM »
that would be nova lox. Lot is just brined

So wet cured? And is it then cold smoked, or not?

Offline moko

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Re: Smoking Meats
« Reply #227 on: March 17, 2016, 12:28:01 PM »
So wet cured? And is it then cold smoked, or not?
lox is either brined or dry cured - nothing else . Nova lox is cold smoked and smoked salmon generally refers to hit smoked salmon.

Offline Sport

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Re: Smoking Meats
« Reply #228 on: March 18, 2016, 03:52:39 PM »
Are you concerned, halachicly, with leaving meat unprotected?
I leave my smoker for hours at a time.

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Re: Smoking Meats
« Reply #229 on: March 18, 2016, 03:53:11 PM »
Smoking a. Whole chicken for the first time any pointers ?

Offline henche

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Re: Smoking Meats
« Reply #230 on: March 18, 2016, 04:27:39 PM »
Smoking a. Whole chicken for the first time any pointers ?

Yah, yah, rub it, smoke it, eat it! Delicoius!

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Re: Smoking Meats
« Reply #231 on: March 18, 2016, 04:29:09 PM »
Yah, yah, rub it, smoke it, eat it! Delicoius!
Got it, did the rub, now its smoking.
Do you clean out the inside before smoking or just rub,smoke, eat ?

Offline henche

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Re: Smoking Meats
« Reply #232 on: March 18, 2016, 04:53:59 PM »
Got it, did the rub, now its smoking.
Do you clean out the inside before smoking or just rub,smoke, eat ?

Were there still guts?

Offline Sport

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Re: Smoking Meats
« Reply #233 on: March 18, 2016, 04:57:14 PM »
Were there still guts?
Dont think so.

Offline henche

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Re: Smoking Meats
« Reply #234 on: March 18, 2016, 05:01:03 PM »
Dont think so.

I've never cleaned a chicken before cooking it.  I buy my chickens already killed, gutted, salted, soaked, wrapped in plastic.

Offline grodnoking

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Re: Smoking Meats
« Reply #235 on: March 18, 2016, 05:22:47 PM »
I've never cleaned a chicken before cooking it.  I buy my chickens already killed, gutted, salted, soaked, wrapped in plastic.
I once had chicken the same day it was killed. There is a yuuuge difference IMHO. It was delicious.
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Offline henche

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Re: Smoking Meats
« Reply #236 on: March 18, 2016, 06:47:13 PM »
I once had chicken the same day it was killed. There is a yuuuge difference IMHO. It was delicious.

Were there also diffs also? Was it organic, free range, hippie?

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Re: Smoking Meats
« Reply #237 on: March 19, 2016, 02:32:50 PM »
I once had chicken the same day it was killed. There is a yuuuge difference IMHO. It was delicious.
Wait until you try it before it's killed
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Re: Smoking Meats
« Reply #238 on: March 19, 2016, 08:39:51 PM »
Yah, yah, rub it, smoke it, eat it! Delicoius!
And it was awesome! Not a drop left, will def be making it again.

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Re: Smoking Meats
« Reply #239 on: March 19, 2016, 09:26:17 PM »

And it was awesome! Not a drop left, will def be making it again.
what rub did u use how long did it take to smoke?  Is it so much better then bear can chicken?