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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 103948 times)

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #870 on: August 14, 2017, 11:31:34 PM »
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
Fish? (Never tried, but new)

Online rs242

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Re: Smoking Meats
« Reply #871 on: August 14, 2017, 11:36:04 PM »
Fish? (Never tried, but new)
Thanks but not where I was going with this

Offline ushdadude

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Re: Smoking Meats
« Reply #872 on: August 14, 2017, 11:39:44 PM »
Thanks but not where I was going with this

 ???
So are you secretly asking where to buy weed?
If you see something that is 50% off but don't need it, walk away and save yourself 100%

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Re: Smoking Meats
« Reply #873 on: August 14, 2017, 11:43:49 PM »
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
???
So are you secretly asking where to buy weed?
Or try smoking this?

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Re: Smoking Meats
« Reply #874 on: August 14, 2017, 11:45:44 PM »
???
So are you secretly asking where to buy weed?
Meat meat meat. I didn't know u needed to secretly ask for a place to buy weed these days.

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Re: Smoking Meats
« Reply #875 on: August 14, 2017, 11:46:20 PM »
Or try smoking this?
This guy clearly smoked something else before trying this

Online Mordyk

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Re: Smoking Meats
« Reply #876 on: August 15, 2017, 12:50:02 AM »
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...

Offline noturbizniss

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Re: Smoking Meats
« Reply #877 on: August 15, 2017, 07:28:50 AM »
Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...
Perfect timing! Smoke some up then run to the NY state fair. You'll blend right in!
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Online Mordyk

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Re: Smoking Meats
« Reply #878 on: August 15, 2017, 08:22:19 AM »
Perfect timing! Smoke some up then run to the NY state fair. You'll blend right in!
Arent you always jealous from those fressers?

Offline henche

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Re: Smoking Meats
« Reply #879 on: August 15, 2017, 09:47:39 AM »
Fish? (Never tried, but new)

Well, as it happens, I think my smoked salmon is among the best things I make.

1. Start with high quality salmon. Garbage in, garbage out.

2. Make a brine with this recipe. One quart per pound of fish:
1 quart cold water
3/8 cup table or pickling salt
3/8 cup brown sugar

3. Brine for about a day.

4. Pull out salmon, place on a cedar plank (try for a big one that it hopefully won't drip much off the plank, because any fish smell in your smoker is lasting forever.

5. Cover salmon with layer of brown sugar.  Pat down.  The sugar carmelizes and forms a glaze.

6. Smoke until how you like it.  In my PBC, that's about an hour.


Offline henche

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Re: Smoking Meats
« Reply #880 on: August 15, 2017, 09:48:07 AM »
Why are you not interested in turkey? Have you tried smoked turkey drumstick?  Doesnt taste like slices of turkey...

Turkey drumsticks are awful. Have those rods.

Offline ushdadude

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Re: Smoking Meats
« Reply #881 on: August 15, 2017, 10:18:38 AM »
Meat meat meat. I didn't know u needed to secretly ask for a place to buy weed these days.

There are only so many cuts. Try changing recipes
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Re: Smoking Meats
« Reply #882 on: August 15, 2017, 10:44:49 AM »
Looking to smoke so thing new, the usual are brisket, pastrami and occasionally jumbo ribs (flanken toast). Any thought on something new, I want to change it up and try something different. Oh and i do chicken and really not interested in a turkey
i know you do chicken  but try chicken wings, put a rub on it and smoke for 2 hours. becomes a beautiful golden brown. include cherry chips to make it that nice reddish color.
 also try smoking corn, you smoke it with the whole outer whatever-its-called on. put some basic spices on it, you can then serve it with a spicy mayo dipping sauce

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Re: Smoking Meats
« Reply #883 on: August 15, 2017, 10:49:54 AM »


you smoke it with the whole outer whatever-its-called on.
Husk
Memories last forever, make them while you can.

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Re: Smoking Meats
« Reply #884 on: August 15, 2017, 11:06:48 AM »
Before smoking the corn with the husk on AYLOR since there are many more bugs in the husks than in the corn itself and bug guidelines are based upon removing the husks before cooking. You also lose the safek of semo nimuach when smoking according to some poskim.
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