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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 205317 times)

Offline henche

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Re: Smoking Meats
« Reply #540 on: October 07, 2016, 12:40:43 PM »
The smaller grill with smocking chamber on the side.

PUt a bunch of charcoal in teh smoking chamber.  Light a bunch more with a chimney starter.   Pour the lit coal on the other coal.  PUt hte meat in teh meat chamber and close the door.

I assume.

Offline davidmal

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Re: Smoking Meats
« Reply #541 on: October 07, 2016, 01:23:32 PM »
Also difficult without a temp probe.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.
reverse sear is yummier as you get more red....
I would do 45 if you like Red
and 1hour if you like pink

depends on the cut as well
thats based on a 2inch cut
-DMC
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Offline aygart

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Re: Smoking Meats
« Reply #542 on: October 07, 2016, 01:27:04 PM »
reverse sear is yummier as you get more red....
I would do 45 if you like Red
and 1hour if you like pink

depends on the cut as well
thats based on a 2inch cut
More likely 7-8 in. There is no way I can do the sear right then at the seuda. I may just leave it for a different time.
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Offline davidmal

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Re: Smoking Meats
« Reply #543 on: October 07, 2016, 01:38:14 PM »
More likely 7-8 in. There is no way I can do the sear right then at the seuda. I may just leave it for a different time.
a sear shouldn't take more than 2 mins hands on time

3-5 mins each side depending on temp
-DMC
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Re: Smoking Meats
« Reply #544 on: October 07, 2016, 01:39:10 PM »
a sear shouldn't take more than 2 mins hands on time

3-5 mins each side depending on temp
It isn't just the time.
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Offline rs242

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Smoking Meats
« Reply #545 on: October 07, 2016, 02:55:28 PM »
It isn't just the time.
So what I have done because I wanted to do meatheads roast for Friday night. Cooked it before leaving enough time that it should be ready for st least half hour before Shabbat showering dressing and all and right before going to shul doing the sear. Covering but not sealing to keep in heat without smothering and ruining bark. Or u could hold it in a pre warmed oven at 150 F and shutting the oven letting it slowly decreasing in temperature. This is the best I got not perfect but u seem desperate. For a Good Friday night rib roast I would suggested method x

Offline aygart

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Re: Smoking Meats
« Reply #546 on: October 07, 2016, 03:57:30 PM »
So what I have done because I wanted to do meatheads roast for Friday night. Cooked it before leaving enough time that it should be ready for st least half hour before Shabbat showering dressing and all and right before going to shul doing the sear. Covering but not sealing to keep in heat without smothering and ruining bark. Or u could hold it in a pre warmed oven at 150 F and shutting the oven letting it slowly decreasing in temperature. This is the best I got not perfect but u seem desperate. For a Good Friday night rib roast I would suggested method x
I can see method x working for Friday night when we want to end with the oven off but on Yom tov we need the oven on for other meals
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Offline henche

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Re: Smoking Meats
« Reply #547 on: October 07, 2016, 04:05:06 PM »
I'm making montreal smoked meat.  It's been dry curing since last motzei shabbos.  Will probably smoke on motzei shabbos. It's a 15 lb brisket.

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Re: Smoking Meats
« Reply #548 on: October 07, 2016, 04:57:45 PM »
I'm making montreal smoked meat.  It's been dry curing since last motzei shabbos.  Will probably smoke on motzei shabbos. It's a 15 lb brisket.
How does it differ from "almost Katz's" other that dry curing?
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Re: Smoking Meats
« Reply #549 on: October 07, 2016, 04:58:41 PM »
I'm making montreal smoked meat.  It's been dry curing since last motzei shabbos.  Will probably smoke on motzei shabbos. It's a 15 lb brisket.
Post pic
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Offline rs242

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Re: Smoking Meats
« Reply #550 on: October 07, 2016, 05:30:10 PM »
So he can say yum

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Re: Smoking Meats
« Reply #551 on: October 08, 2016, 09:25:16 PM »
So he can say yum
Rs, you know you want to see it
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Offline cholent

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Re: Smoking Meats
« Reply #552 on: October 13, 2016, 02:38:07 PM »
Henche, would you recommend the ash pan if I go for the PBC?
Don't ask stupid questions and you won't get stupid answers

Offline henche

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Re: Smoking Meats
« Reply #553 on: October 13, 2016, 03:00:52 PM »
Henche, would you recommend the ash pan if I go for the PBC?

Yes. And cover.  And turkey hook. 

Offline henche

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Re: Smoking Meats
« Reply #554 on: October 13, 2016, 03:01:26 PM »
Yes. And cover.  And turkey hook.

But I dont have one.  I use a pizza pan

Offline cholent

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Re: Smoking Meats
« Reply #555 on: October 13, 2016, 03:22:53 PM »
But I dont have one.  I use a pizza pan

Pizza pan seems like a much cheaper way to achieve the same results. Cover makes sense. Turkey hook I know I will never use.
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Offline henche

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Re: Smoking Meats
« Reply #556 on: October 13, 2016, 03:48:25 PM »
Pizza pan seems like a much cheaper way to achieve the same results. Cover makes sense. Turkey hook I know I will never use.

I'm planning to buy the ash tray, since the pizza pan method works but is annoying since it isn't attached adn doesn't pick up together with the coal basket.

You will use turkey hook. To smoke a turkey.  also so that you can smoke chickens hanging breast down, which is obviusly the better way to smoke chickens, but you need turkey hook for that because there's no where on bottom to snag the chicken.

Offline cholent

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Re: Smoking Meats
« Reply #557 on: October 13, 2016, 04:02:40 PM »
I'm planning to buy the ash tray, since the pizza pan method works but is annoying since it isn't attached adn doesn't pick up together with the coal basket.

You will use turkey hook. To smoke a turkey.  also so that you can smoke chickens hanging breast down, which is obviusly the better way to smoke chickens, but you need turkey hook for that because there's no where on bottom to snag the chicken.

We all like chicken bottoms so I'll probably always smoke pieces, not whole chicken. And we're not turkey eaters, other than shwarma
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Offline henche

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Re: Smoking Meats
« Reply #558 on: October 13, 2016, 04:30:43 PM »
We all like chicken bottoms so I'll probably always smoke pieces, not whole chicken. And we're not turkey eaters, other than shwarma

As a general matter, I think that chickens taste much better when cooked whole, smoked or otherwise.

Ok, fair enough on turkey.

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Re: Smoking Meats
« Reply #559 on: October 13, 2016, 04:35:03 PM »
As a general matter, I think that chickens taste much better when cooked whole, smoked or otherwise.

Ok, fair enough on turkey.

i like separate pieces because then I don't have to separate pieces.

also, tops and bottoms cook differently
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