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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 thaber on June 24, 2018, 02:55:02 AM »

Author Topic: Smoking Meats  (Read 79543 times)

Offline moish

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Re: Smoking Meats
« Reply #75 on: January 30, 2015, 05:29:07 AM »
ive used ruhlman's with great results

Offline henche

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Re: Smoking Meats
« Reply #76 on: January 30, 2015, 11:30:13 AM »
Anyone here ever make pastrami?

Offline ushdadude

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Re: Smoking Meats
« Reply #77 on: January 30, 2015, 01:07:23 PM »
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline alpicone

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Re: Smoking Meats
« Reply #78 on: January 30, 2015, 01:10:55 PM »
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Always check this site :)

"We start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef. Then we soak it in plain water to remove excess salt. Then we rub it and let them nestle in for a few days, then we smoke it, then we chill it, and finally we steam it. Whew!"

Not sure if I am that dedicated to smoking...

Offline henche

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Re: Smoking Meats
« Reply #79 on: January 30, 2015, 01:27:28 PM »
"We start by soaking the beef for a week in a highly seasoned brine/cure to make corned beef. Then we soak it in plain water to remove excess salt. Then we rub it and let them nestle in for a few days, then we smoke it, then we chill it, and finally we steam it. Whew!"

Not sure if I am that dedicated to smoking...

I feel like the smoke is not the most important part of this process. I'm going to try this with slow baking at smoker heat levels, on a rack in the oven.

Apartment living.

I want to buy a smoker for my neighbors backyard. Is there any type that you can just load it and come back in the morning to pick up your meat.

Online cholent

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Re: Smoking Meats
« Reply #80 on: January 30, 2015, 01:35:33 PM »
I feel like the smoke is not the most important part of this process. I'm going to try this with slow baking at smoker heat levels, on a rack in the oven.

Apartment living.

I want to buy a smoker for my neighbors backyard. Is there any type that you can just load it and come back in the morning to pick up your meat.

Keep in mind there might be an issue of בשר הנתעלם מן העין
Don't ask stupid questions and you won't get stupid answers

Offline henche

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Re: Smoking Meats
« Reply #81 on: January 30, 2015, 02:41:40 PM »
Keep in mind there might be an issue of בשר הנתעלם מן העין

There won't be any birds around.

Hmm, never considered that. Do you worry about that when grilling and you go inside to get more beer?

Offline ushdadude

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Re: Smoking Meats
« Reply #82 on: January 30, 2015, 03:01:28 PM »
Keep in mind there might be an issue of בשר הנתעלם מן העין

Something like this would help with that
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline ushdadude

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Re: Smoking Meats
« Reply #83 on: February 01, 2015, 05:41:19 PM »
What do people use for a curing salt? I'm having a hard time finding pink curing salt with a hechsher.
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline jaywhy

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Re: Smoking Meats
« Reply #84 on: February 01, 2015, 05:47:28 PM »
What do people use for a curing salt? I'm having a hard time finding pink curing salt with a hechsher.
I just amp up the salt and don't use it.

Offline moish

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Re: Smoking Meats
« Reply #85 on: February 01, 2015, 05:50:28 PM »
I just amp up the salt and don't use it.
not the same

Offline ushdadude

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Re: Smoking Meats
« Reply #86 on: February 01, 2015, 05:50:48 PM »
I just amp up the salt and don't use it.


Regular kosher salt? And it works well?
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline jaywhy

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Re: Smoking Meats
« Reply #87 on: February 01, 2015, 05:55:47 PM »

Offline ushdadude

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Re: Smoking Meats
« Reply #88 on: February 01, 2015, 06:22:31 PM »
If you see something that is 50% off but don't need it, walk away and save yourself 100%

Offline moish

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Re: Smoking Meats
« Reply #89 on: February 02, 2015, 05:41:32 AM »
so what do you use?
depends on how they get the pink color