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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 156866 times)

Offline ADG

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Re: Smoking Meats
« Reply #735 on: May 08, 2017, 11:28:27 AM »
Try a kettle
Can you elaborate?

Thanks

Offline rs242

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Re: Smoking Meats
« Reply #736 on: May 08, 2017, 11:34:15 AM »
-1
Just snake it with a pan of water. I see zero value in the slow and sear. There are plenty of charcoal holders for a fraction of the price of you really want.
Question about snake does your meat need to be directly over the pan? Doesn't that limit your cooking space

Offline aygart

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Re: Smoking Meats
« Reply #737 on: May 08, 2017, 11:34:21 AM »
Can you elaborate?

Thanks
A Weber kettle using the snake method and water pan
Just because things turned out a certain way doesn't mean you were right.

Offline aygart

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Re: Smoking Meats
« Reply #738 on: May 08, 2017, 11:39:01 AM »
Question about snake does your meat need to be directly over the pan? Doesn't that limit your cooking space
No, but I have sometimes used a large pan with vegi to drip on. I have sometimes used just that and sometimes also placed a pan above the coals.
Just because things turned out a certain way doesn't mean you were right.

Offline noturbizniss

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Re: Smoking Meats
« Reply #739 on: May 08, 2017, 11:40:30 AM »
-1
Just snake it with a pan of water. I see zero value in the slow and sear. There are plenty of charcoal holders for a fraction of the price of you really want.
If you snake in a regular kettle isn't there going to be direct heat at some point? The slow and sear is more than just a charcoal holder. It is designed specifically to provide smoke heat using physics and chemistry. People who have used sns and the smokenator said there's not comparison
Edit:I guess not. http://www.popularmechanics.com/home/how-to/a21051/grill-snake-method/
« Last Edit: May 08, 2017, 11:44:50 AM by noturbizniss »
READ THE DARN WIKI!!!!

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Offline rs242

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Re: Smoking Meats
« Reply #740 on: May 08, 2017, 11:45:39 AM »
Can you elaborate?

Thanks
If u understand the dampers u can control your temps. I used the kettle for the first time yesterday, in the middle of the cook my temps spiked to over 300 I just came out closed the vents a little bit more and temps went down to 250

Offline ADG

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Re: Smoking Meats
« Reply #741 on: May 08, 2017, 11:58:47 AM »
The offset smoker comes with dampers (both near the fire and the exhaust ). still not easy as the fire is always changing...

Offline ushdadude

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Re: Smoking Meats
« Reply #742 on: May 08, 2017, 12:02:52 PM »
what thermometer is everyone using to measure smoker temp?
Trolls will always post stupid replies

Offline noturbizniss

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Re: Smoking Meats
« Reply #743 on: May 08, 2017, 02:35:43 PM »
what thermometer is everyone using to measure smoker temp?
I plan on using my thermoworks chef alarm with one probe in the grill for smoke temp and one in the meat
READ THE DARN WIKI!!!!

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Offline henche

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Re: Smoking Meats
« Reply #744 on: May 08, 2017, 02:36:33 PM »
No thermometer.  PBC!!!!

Offline noturbizniss

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Re: Smoking Meats
« Reply #745 on: May 08, 2017, 02:45:51 PM »
No thermometer.  PBC!!!!
Yes, henche. PBC.
No thermometer. Good boy.

Now go write some FUN legal briefs while ush has fun with his smoker.
READ THE DARN WIKI!!!!

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

Offline aygart

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Re: Smoking Meats
« Reply #746 on: May 08, 2017, 04:39:38 PM »
Yes, henche. PBC.
No thermometer. Good boy.

Now go write some FUN legal briefs while ush has fun with his smoker.

Just because things turned out a certain way doesn't mean you were right.

Offline henche

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Re: Smoking Meats
« Reply #747 on: May 08, 2017, 04:43:05 PM »
i cant see teh pic

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #748 on: May 08, 2017, 06:57:05 PM »
So henche was Internetting me. Based on nothing but generations of family traditions of trolling henche utterly bs'd an answer!

Well done sir!
Nahh! Henche is more on the rare side.
« Last Edit: May 08, 2017, 07:10:42 PM by Work-for-ur-muny »

Offline noturbizniss

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Re: Smoking Meats
« Reply #749 on: May 12, 2017, 01:38:02 PM »
Anyone use a BBQ guru or fireboss
READ THE DARN WIKI!!!!

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