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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 153501 times)

Offline noturbizniss

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Re: Smoking Meats
« Reply #690 on: May 07, 2017, 11:40:24 AM »

Get the big one
Will I have to use the same amount of charcoal to smoke a small amount as a ton of food?
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Offline rs242

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Re: Smoking Meats
« Reply #691 on: May 07, 2017, 12:14:21 PM »
Will I have to use the same amount of charcoal to smoke a small amount as a ton of food?
Wondering why u would go for wsm over pbs?

Offline noturbizniss

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Re: Smoking Meats
« Reply #692 on: May 07, 2017, 12:43:51 PM »
Wondering why u would go for wsm over pbs?
More control over temperature. PBS can't do cooks at 225. Got a friend who knows his smokes and said he barely uses PBS due to the temp control.
Also, sometimes stores only sell individual ribs, not full racks. Does PBS have a grate?
READ THE DARN WIKI!!!!

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Offline cholent

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Re: Smoking Meats
« Reply #693 on: May 07, 2017, 02:09:48 PM »
More control over temperature. PBS can't do cooks at 225. Got a friend who knows his smokes and said he barely uses PBS due to the temp control.
Also, sometimes stores only sell individual ribs, not full racks. Does PBS have a grate?
It does have a grate..and while I don't own one yet, and wouldn't call myself an expert, the experts say that pbs does a great job even at higher than traditional temps
Don't ask stupid questions and you won't get stupid answers

Online Mordyk

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Re: Smoking Meats
« Reply #694 on: May 07, 2017, 02:31:52 PM »
Depends on temp
What is the preferred temp? Was going from 8am at 230f. Stalled at 155 for at least 1.5 hrs by now.  I would like to serve at 6 o'clock

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Re: Smoking Meats
« Reply #695 on: May 07, 2017, 02:50:16 PM »
Leaning toward a wsm. Do i splurge the extra $100 for a 22.5 inch or just get the 18.5 inch?  Considering i usually will be doing smaller cooks with the very occasional full turkey or big rack or seldom a packer, will 18 be enough?
18.5" is big enough for a whole packer, and definitely a turkey. 

Offline noturbizniss

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Re: Smoking Meats
« Reply #696 on: May 07, 2017, 02:58:07 PM »
18.5" is big enough for a whole packer, and definitely a turkey.
So why is henche saying

Get the big one
READ THE DARN WIKI!!!!

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Offline henche

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Re: Smoking Meats
« Reply #697 on: May 07, 2017, 02:58:51 PM »
I went to izzys today for first time.  I'll post on brooklyn restaurants thread

Offline henche

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Re: Smoking Meats
« Reply #698 on: May 07, 2017, 03:01:53 PM »
So why is henche saying

Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey

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Re: Smoking Meats
« Reply #699 on: May 07, 2017, 03:04:26 PM »
So why is henche saying

Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
I've only done whole packers twice, but they bith fit. One of them was oddly shapped- it was very long so it was a bit tight, but it wasnt an issue.

Offline noturbizniss

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Re: Smoking Meats
« Reply #700 on: May 07, 2017, 03:04:51 PM »
Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
So henche was Internetting me. Based on nothing but generations of family traditions of trolling henche utterly bs'd an answer!

Well done sir!
READ THE DARN WIKI!!!!

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Offline noturbizniss

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Re: Smoking Meats
« Reply #701 on: May 07, 2017, 04:10:12 PM »
It does have a grate..and while I don't own one yet, and wouldn't call myself an expert, the experts say that pbs does a great job even at higher than traditional temps
Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
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Offline cholent

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Re: Smoking Meats
« Reply #702 on: May 07, 2017, 04:33:11 PM »
Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Henche owns one, he is a better resource than I am
Don't ask stupid questions and you won't get stupid answers

Offline noturbizniss

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Re: Smoking Meats
« Reply #703 on: May 07, 2017, 04:37:19 PM »
Henche owns one, he is a better resource than I am

Thanks. I'm still researching. Got about a month and a half to purchase time. Def getting a weber kettle grill.
So with the grate, the pbc should be good for those single dinoribs that can't be hung? From. What you've read?
Henche? Opinions on my shaila?
Henche no have one.  HenChe was assuming based on your q that you didn't think it was big enough for a big brisket or turkey
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

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Re: Smoking Meats
« Reply #704 on: May 07, 2017, 09:53:56 PM »
So i smoked a brisket for the first time today. I used a masterbuilt 30" smoker. It was a 5lb second cut.   Did the rub last night (black pepper, kosher salt, garlic powder and a little brown sugar)  put it on the smoker at 8am. I used a mix of wood. Sprayed with apple juice the last 2.5 hours and  hours And crutched it about 1.5 hours before i Took it off. Took it off at 5:15 when it hit 195. I needed to crank the temperature up towards the end since i needed to serve it today. I let it rest for 1 hour in towels and a cooler.  For the most part it Came out soft as butter and tasted delicious. Was definitely something my guests will want the next time they come.  Thanks for everyone that contributes to this thread for giving me the push to try smoking meat. (I have been following this thread for ages)
« Last Edit: May 07, 2017, 10:17:05 PM by Mordyk »