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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 153789 times)

Offline davidmal

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Re: Smoking Meats
« Reply #600 on: October 23, 2016, 03:30:20 PM »
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Offline aygart

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Re: Smoking Meats
« Reply #601 on: October 23, 2016, 03:50:00 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?


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'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

In the end for the first days I left the grill going into Yom Tov with the roast on and popped in an old analog thermometer through the vent but it wasn't quite ready on time and we needed to wait for it a bit.  in the end it was a little overdone and I think it is because the thermometer is off but it was still delicious. Sorry no pics from Yom Tov.
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Offline grodnoking

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Re: Smoking Meats
« Reply #602 on: October 23, 2016, 03:55:18 PM »


In the end for the first days I left the grill going into Yom Tov with the roast on and popped in an old analog thermometer through the vent but it wasn't quite ready on time and we needed to wait for it a bit.  in the end it was a little overdone and I think it is because the thermometer is off but it was still delicious. Sorry no pics from Yom Tov.
We messed up too. We ended up with very soft (because of the sous-vide) and very over done meat (because the grill was too hot). It was very unfortunate, and next time I'll insist on cooking the main dish.
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Offline ushdadude

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Re: Smoking Meats
« Reply #603 on: October 23, 2016, 04:05:17 PM »
We messed up too. We ended up with very soft (because of the sous-vide) and very over done meat (because the grill was too hot). It was very unfortunate, and next time I'll insist on cooking the main dish.

i'm confused. it was dry but tender?
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Offline grodnoking

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Re: Smoking Meats
« Reply #604 on: October 23, 2016, 04:07:40 PM »
i'm confused. it was dry but tender?
The meat was confused too. It was overcooked but moist, and not so tender. Dont ask.
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Offline aygart

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Re: Smoking Meats
« Reply #605 on: October 30, 2016, 03:58:04 PM »
What are the advantages of the Pti Barrel over simply using a Weber Kettle other than capacity?
Just because things turned out a certain way doesn't mean you were right.

Offline ushdadude

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Re: Smoking Meats
« Reply #606 on: October 30, 2016, 04:16:29 PM »
What are the advantages of the Pti Barrel over simply using a Weber Kettle other than capacity?

consistent temperature without babysitting
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Offline aygart

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Re: Smoking Meats
« Reply #607 on: October 30, 2016, 05:09:41 PM »
consistent temperature without babysitting
It seems to me that the PBC is very difficult to access the charcoal during cooking in case you need to get rid of ash etc is that the case? I did not have a difficult time maintaining temp on a weber travel kettle but it was small and after some time the ash became an issue and was just not going down to the ashtray. I would imagine this is less of a problem in general with both the larger Webers and the PBC, but what is your experience?
Just because things turned out a certain way doesn't mean you were right.

Offline henche

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Re: Smoking Meats
« Reply #608 on: October 30, 2016, 06:22:11 PM »
It seems to me that the PBC is very difficult to access the charcoal during cooking in case you need to get rid of ash etc is that the case? I did not have a difficult time maintaining temp on a weber travel kettle but it was small and after some time the ash became an issue and was just not going down to the ashtray. I would imagine this is less of a problem in general with both the larger Webers and the PBC, but what is your experience?


You'd never want to access the ashes during a cook on the pbc.  It's the type of thing that you light it, hang the meat,  go back inside and do work for a few hours,  and then cone and pull it off when its done

Offline ushdadude

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Re: Smoking Meats
« Reply #609 on: October 30, 2016, 07:58:54 PM »
It seems to me that the PBC is very difficult to access the charcoal during cooking in case you need to get rid of ash etc is that the case? I did not have a difficult time maintaining temp on a weber travel kettle but it was small and after some time the ash became an issue and was just not going down to the ashtray. I would imagine this is less of a problem in general with both the larger Webers and the PBC, but what is your experience?

i do the snake method on my weber kettle and it's pretty consistent too. can't cook too long though. i always end up crunching
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Offline chulent613

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Re: Smoking Meats
« Reply #610 on: October 31, 2016, 06:15:36 AM »
Does the crunch need to be davka in silver foil? Can I put it in a Lodge cast iron Dutch oven instead?

Offline henche

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Re: Smoking Meats
« Reply #611 on: October 31, 2016, 07:38:59 AM »
Does the crunch need to be davka in silver foil? Can I put it in a Lodge cast iron Dutch oven instead?

The point of the crutch is to get past the stall without drying out.  The stall is caused by surface cooling of the meat when it's liquid evaporates.   If you wrap in aluminum foil, then nothing evaporates.  If you put in a Dutch oven,  I think there would be less evaporation,  but still some.

Offline Sport

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Re: Smoking Meats
« Reply #612 on: November 01, 2016, 05:40:42 PM »
The point of the crutch is to get past the stall without drying out.  The stall is caused by surface cooling of the meat when it's liquid evaporates.   If you wrap in aluminum foil, then nothing evaporates.  If you put in a Dutch oven,  I think there would be less evaporation,  but still some.
Yup, even when doing the crutch if you dont wrap really tight you lose the benefit of crutching.

Offline aygart

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Re: Smoking Meats
« Reply #613 on: November 25, 2016, 11:43:09 AM »
« Last Edit: November 25, 2016, 11:50:51 AM by aygart »
Just because things turned out a certain way doesn't mean you were right.