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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 152251 times)

Offline henche

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Re: Smoking Meats
« Reply #525 on: October 05, 2016, 12:30:36 PM »

Offline Sport

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Offline henche

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Re: Smoking Meats
« Reply #527 on: October 05, 2016, 12:49:07 PM »
Yes, once you're at it get yourself some of this..https://www.amazon.com/gp/aw/d/B00R3SUZDO/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1475685424&sr=8-1&keywords=liquid+smoke&pi=SY200_QL40&dpPl=1&dpID=41S56ZgiP9L&ref=plSrch

Well, I think I'm gonna anyway.  Too curious not too.  My friend has a sous vides so I told him we'll combine our superpowers.

Offline Sport

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Re: Smoking Meats
« Reply #528 on: October 05, 2016, 01:11:19 PM »
Well, I think I'm gonna anyway.  Too curious not too.  My friend has a sous vides so I told him we'll combine our superpowers.
Happens to be I had a sous vides steak once and it was phenomenal. Don't recall the cut but it definitely wasn't a brisket.

Offline davidmal

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Re: Smoking Meats
« Reply #529 on: October 05, 2016, 01:22:05 PM »
Happens to be I had a sous vides steak once and it was phenomenal. Don't recall the cut but it definitely wasn't a brisket.
there was the first brisket my BIL made was rubbery and chewy because it was undercooked so he threw into sous cooked it for several more hours
and was incredible

as per steak he did as well i think it was a london broil cut

was delicious very different tasting

but it loses a fundamental element of texture to the outside so make sure to SEAR the outside after your done
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

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Re: Smoking Meats
« Reply #530 on: October 05, 2016, 09:00:20 PM »
Am I a sell out if I do this?  http://forums.dansdeals.com/index.php?topic=13104.msg1571209#msg1571209

My cheat would be to pressure cook it for an hour and then finish outdoors.
Trolls will always post stupid replies

Offline davidmal

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Re: Smoking Meats
« Reply #531 on: October 06, 2016, 02:28:39 PM »
My cheat would be to pressure cook it for an hour and then finish outdoors.
how long outside?
what time do you save?
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline ADG

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Re: Smoking Meats
« Reply #532 on: October 06, 2016, 05:09:24 PM »
I just bought the rivergrill and have no clue how to use the smoking aspect. (yes I did try to google it)

Can anyone walk me through the stages of how to smoke meat in this machine.

TIA

Offline henche

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Re: Smoking Meats
« Reply #533 on: October 06, 2016, 05:27:08 PM »
I just bought the rivergrill and have no clue how to use the smoking aspect. (yes I did try to google it)

Can anyone walk me through the stages of how to smoke meat in this machine.

TIA

which one

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Re: Smoking Meats
« Reply #534 on: October 06, 2016, 06:33:52 PM »
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
Just because things turned out a certain way doesn't mean you were right.

Offline rs242

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Re: Smoking Meats
« Reply #535 on: October 07, 2016, 12:50:38 AM »
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
Something I have bean debating in my head for 2 years now.

Offline grodnoking

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Re: Smoking Meats
« Reply #536 on: October 07, 2016, 01:05:09 AM »
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
Nothing wrong woth grilling on yom tov. If you wana be safe take a rather large grill, right befor yom tov put in a large amount of coals, position them to stay lit for awhile. My grill was in the 400s still 3 hours later.
I'm not who you think I am.

Offline davidmal

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Re: Smoking Meats
« Reply #537 on: October 07, 2016, 01:07:36 AM »
I wanted to make a rib eye roast for yom tov on a charcoal grill per Meathead with Mrs O'Leary rub. How can I have it both cooked right yet hot for the seuda?
I've done this but you have to be very precise with your timing

I throw it in the oven
Then sear it for a few minutes slice it and serve it

https://youtu.be/GZ4xl7XJM08

Salt pepper
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

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Re: Smoking Meats
« Reply #538 on: October 07, 2016, 09:19:41 AM »
I've done this but you have to be very precise with your timing

I throw it in the oven
Then sear it for a few minutes slice it and serve it

https://youtu.be/GZ4xl7XJM08

Salt pepper
Also difficult without a temp probe.
Nothing wrong woth grilling on yom tov. If you wana be safe take a rather large grill, right befor yom tov put in a large amount of coals, position them to stay lit for awhile. My grill was in the 400s still 3 hours later.
Difficult to do safely with the deck being used as a sukka

May just do sear then slow finishing in the oven which we keep at 225.
Just because things turned out a certain way doesn't mean you were right.

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Re: Smoking Meats
« Reply #539 on: October 07, 2016, 09:25:31 AM »
which one

The smaller grill with smocking chamber on the side.