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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 423171 times)

Offline rs242

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Re: Smoking Meats
« Reply #860 on: August 11, 2017, 04:54:05 PM »
Can you put electric one on a timer?
I wish.

Offline henche

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Re: Smoking Meats
« Reply #861 on: August 11, 2017, 05:18:20 PM »
I wish.

Can you put a shabbos timer on the plug?

Offline Sport

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Re: Smoking Meats
« Reply #862 on: August 11, 2017, 05:20:31 PM »
I need some thoughts on this. Making BBQ Sunday afternoon smoking brisket and jumbo ribs. I use to wake up at 4 to put everything on. Maybe I'm getting old but really don't want to do that. So I was thinking to put it in the electric smoker (so can sleep and control temps) at around 1 o'clock on like 175. Then in the morning either kettle on like 250. Till I hit desired temp.
Sounds risky, why not put it up on 225 at 1 o'clock and use a faux cambro to keep hot for 4 hrs.

Offline henche

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Re: Smoking Meats
« Reply #863 on: August 11, 2017, 05:23:37 PM »
Sounds risky, why not put it up on 225 at 1 o'clock and use a faux cambro to keep hot for 4 hrs.

Because I dunno what a fox carabiner is

Offline aygart

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Re: Smoking Meats
« Reply #864 on: August 11, 2017, 05:26:42 PM »
Because I dunno what a fox carabiner is
See meathead
Feelings don't care about your facts

Offline Sport

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Re: Smoking Meats
« Reply #865 on: August 11, 2017, 05:32:09 PM »
Because I dunno what a fox carabiner is
Its a great technique to keep food hot. Wrapp it in foil, then a few towels and insert into a cooler. Simple yet effective.

Offline rs242

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Re: Smoking Meats
« Reply #866 on: August 13, 2017, 11:14:22 AM »
Thank all for your input. I sucked it up and got up early to put them on.

Offline Mordyk

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Re: Smoking Meats
« Reply #867 on: August 13, 2017, 12:34:06 PM »
Thank all for your input. I sucked it up and got up early to put them on.
Looks yum.  What rub did you use?
#TYH

Offline rs242

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Re: Smoking Meats
« Reply #868 on: August 13, 2017, 06:44:52 PM »
Looks yum.  What rub did you use?
Big bad beef rub

Offline rs242

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Re: Smoking Meats
« Reply #869 on: August 14, 2017, 11:01:15 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

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)

Offline 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?

Offline Work-for-ur-muny

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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?

Offline rs242

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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.

Offline rs242

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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

Offline 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...
#TYH

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!
READ THE DARN WIKI!!!!

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Offline 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?
#TYH

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.