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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 507674 times)

Offline henche

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Re: Smoking Meats
« Reply #340 on: May 23, 2016, 01:14:54 PM »
If you bring it back defrosted still in the pack, they will probably trim it for you for free.

Will they come to BOS to do that?

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Re: Smoking Meats
« Reply #341 on: May 29, 2016, 10:14:43 AM »
What's everybody's smoking plans this weekend ?

Offline henche

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Re: Smoking Meats
« Reply #342 on: May 29, 2016, 10:18:49 AM »
What's everybody's smoking plans this weekend ?

I thinking a brisket and 2 chickens and some ribs and possibly some salmon, for shevuos.

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Re: Smoking Meats
« Reply #343 on: May 29, 2016, 10:21:49 AM »
I thinking a brisket and 2 chickens and some ribs and possibly some salmon, for shevuos.
Think I'm gonna do a brisket and chicken too for shavuos. I still havent gotten around to ribs.
Are there any issues with using a smoker on yom tov ?
Today its just wings and I'll try reverse searing some steaks- put them in the smoker first for 30 min.

Offline henche

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Re: Smoking Meats
« Reply #344 on: May 29, 2016, 10:27:04 AM »

Are there any issues with using a smoker on yom tov ?


My guess is its fine, but confirm. I raised the possibility of a shevuous smoking a couple months ago. Wife nixed.

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Re: Smoking Meats
« Reply #345 on: May 29, 2016, 10:31:29 AM »
My guess is its fine, but confirm. I raised the possibility of a shevuous smoking a couple months ago. Wife nixed.

a local orthodox rabbi here has an annual Simchas Torah BBQ. This would be similar. The question is that this year Shabbos comes first. How to keep it for 26 hrs prior to YT.
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Re: Smoking Meats
« Reply #346 on: May 29, 2016, 11:04:24 AM »
Why can't you light the coals from a preexisting fire on yom tov itself?

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Re: Smoking Meats
« Reply #347 on: May 29, 2016, 11:07:13 AM »
Why can't you light the coals from a preexisting fire on yom tov itself?

wood, too. Sounds good. Maybe just moving the coals is an issue of 'extinguishing' slightly... so no need to move coals or wood, perhaps...  (He has a gas-line and it may be fine to ignite as long as no electric ignition. People place wood inside with covered heating element.)
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Offline ushdadude

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Re: Smoking Meats
« Reply #348 on: May 29, 2016, 11:21:38 AM »
wood, too. Sounds good. Maybe just moving the coals is an issue of 'extinguishing' slightly... so no need to move coals or wood, perhaps...  (He has a gas-line and it may be fine to ignite as long as no electric ignition. People place wood inside with covered heating element.)

IIRC, you are allowed to "extinguish" for the sake of cooking. EG if there is a pot on the flame and it's too high, you're allowed to lower it.

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Re: Smoking Meats
« Reply #349 on: May 29, 2016, 11:28:03 AM »
IIRC, you are allowed to "extinguish" for the sake of cooking. EG if there is a pot on the flame and it's too high, you're allowed to lower it.
dep on LOR. lowering heat on YT can be an issue for some. YMMV, some people take off the item instead. With the coals it should be easy. Just move the food. (or start on low heat).
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Re: Smoking Meats
« Reply #350 on: May 29, 2016, 11:41:58 AM »
dep on LOR. lowering heat on YT can be an issue for some. YMMV, some people take off the item instead. With the coals it should be easy. Just move the food. (or start on low heat).

like most things in judaism

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Re: Smoking Meats
« Reply #351 on: May 29, 2016, 07:30:55 PM »
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?

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Re: Smoking Meats
« Reply #352 on: May 29, 2016, 07:37:11 PM »
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?
PBC insists on kingsford original only

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Re: Smoking Meats
« Reply #353 on: May 29, 2016, 08:21:27 PM »
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?
I use Kingsford. Loaded up on 10 bags in the spring when the first had this sale, didnt think the sale was going to last this long

Offline henche

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Re: Smoking Meats
« Reply #354 on: May 29, 2016, 09:55:25 PM »
Home Depot has a nice deal on Kingsford briquettes. Two 18.6 lb bags for $10. Usually I see it for $20.

What briquettes do people here use?

Yah, usually 20.

My grocery supermarket sells it for 12.99 reg price. I think its reg price.

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Re: Smoking Meats
« Reply #355 on: May 29, 2016, 09:57:24 PM »
a lot of people insist on using hardwood coal instead of briquettes but i never noticed a difference. i do make sure they do not contain lighter flurid though since i have unlit coals in the smoker.

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Re: Smoking Meats
« Reply #356 on: May 29, 2016, 10:02:23 PM »
a lot of people insist on using hardwood coal instead of briquettes but i never noticed a difference. i do make sure they do not contain lighter flurid though since i have unlit coals in the smoker.

And since lighter fluid fumes are delicious.

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Re: Smoking Meats
« Reply #357 on: May 30, 2016, 06:13:38 PM »
I smoked for shevuous today. I had a 9 lb alle brisket from arons in my freezer. Iit was fairly well trimmed already, basically about the recommended thin layer of fat cap, and even the pockets were pretty well cleaned, but I cut out some more.

I also chopped off half of the flat and pickled for corned beef.

And then threw a couple chickens also.

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Re: Smoking Meats
« Reply #358 on: May 31, 2016, 08:53:32 PM »
I smoked for shevuous today. I had a 9 lb alle brisket from arons in my freezer. Iit was fairly well trimmed already, basically about the recommended thin layer of fat cap, and even the pockets were pretty well cleaned, but I cut out some more.
I also chopped off half of the flat and pickled for corned beef.

And then threw a couple chickens also.

so after all that, then do you vacuum-seal and refrigerate until Yom Tov? 
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Re: Smoking Meats
« Reply #359 on: May 31, 2016, 09:04:59 PM »
so after all that, then do you vacuum-seal and refrigerate until Yom Tov?

Yes, except I don't vaccum seal and I freeze.   ;D
« Last Edit: May 31, 2016, 09:09:19 PM by henche »