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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 423082 times)

Offline ADG

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Re: Smoking Meats
« Reply #1100 on: November 21, 2017, 12:41:00 PM »
Anyone ever smoked a turkey?  Wondering if it's a good idea for this shabbos.  Saw some turkeys in the store, and thought of it.

It needs many hours- not enough time in Friday. so you will need to either do most of the cooking in the oven or start on Thursday and cook through the night

Offline Mikeoracle

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Re: Smoking Meats
« Reply #1101 on: November 21, 2017, 01:02:16 PM »
This weeks Evergreen Specials (Lakewood)

Offline Mordyk

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Re: Smoking Meats
« Reply #1102 on: November 21, 2017, 01:30:13 PM »
what's why?  You don't like the amazingribs recipes usually?  You don't like spatchcocking? You don't like PBC?
thats why you dont like turkey.  try a different method
#TYH

Offline henche

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Re: Smoking Meats
« Reply #1103 on: November 21, 2017, 02:02:03 PM »
thats why you dont like turkey.  try a different method

I like turkey. I'm just giving my honest opinion.

Otoh, turkey is way more fun

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Re: Smoking Meats
« Reply #1104 on: November 21, 2017, 02:07:55 PM »
I put margin under the skin+dry rub on top and I didnt inject the turkey and it stayed very moist. After that just light your cigar and sip (meaning its simple).
How many hours per pound? Until what internal temp?
#TYH

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Re: Smoking Meats
« Reply #1105 on: November 21, 2017, 02:11:06 PM »
It needs many hours- not enough time in Friday. so you will need to either do most of the cooking in the oven or start on Thursday and cook through the night
It shouldnt take more than 3-4 hrs. Plenty of time on Friday. Problem is keeping it hot without drying it out.

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Re: Smoking Meats
« Reply #1106 on: November 21, 2017, 03:10:23 PM »
It shouldnt take more than 3-4 hrs. Plenty of time on Friday. Problem is keeping it hot without drying it out.

Try 10,11 on for size. I dont think you can fully smoke anything for 3-4 hours.

How many hours per pound? Until what internal temp?


I used online recourses for this and dont remember the numbers.

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Re: Smoking Meats
« Reply #1107 on: November 21, 2017, 03:11:43 PM »
Try 10, 11 on for size. I dont think you can fully smoke anything for 3-4 hours.

I used online recourses for this and dont remember the numbers.
Dont know where you're getting your info from. But I've smoked countless birds in under 4 hrs.

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Re: Smoking Meats
« Reply #1108 on: November 21, 2017, 03:16:52 PM »
Dont know where you're getting your info from. But I've smoked countless birds in under 4 hrs.

Fully cooked without oven? What temps?... either way cannot do a Turkey in that time frame.

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Re: Smoking Meats
« Reply #1109 on: November 21, 2017, 03:23:10 PM »
Anyone ever smoked a turkey?  Wondering if it's a good idea for this shabbos.  Saw some turkeys in the store, and thought of it.

One of my colleagues did it this year (for Canadian thanksgiving) and still can't stop raving about it. He used a rotisserie stick
I'm an optimist; but only because life isn't going to give me any other good choices.

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Re: Smoking Meats
« Reply #1110 on: November 21, 2017, 03:32:42 PM »
Fully cooked without oven? What temps?... either way cannot do a Turkey in that time frame.
That's prob the diffrence, I do it on higher temps, like 265.
At 235 degrees F/115 degrees C, your turkey will take 30 to 35 minutes per pound. At 250 degrees F/120 degrees C, your turkey will take 25 to 30 minutes per pound. At 275 degrees F/135 degrees C, your turkey will take 20 to 25 minutes per

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Re: Smoking Meats
« Reply #1111 on: November 21, 2017, 10:34:39 PM »
It shouldnt take more than 3-4 hrs. Plenty of time on Friday. Problem is keeping it hot without drying it out.
Friday? Turkey day is Thursday!
Try 10,11 on for size. I dont think you can fully smoke anything for 3-4 hours.
 

I used online recourses for this and dont remember the numbers.
Poultry doesn't need low and slow. I'm doing mine at 325-350.
Thaybalso crisps the skin up
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Re: Smoking Meats
« Reply #1112 on: November 21, 2017, 10:35:51 PM »
This weeks Evergreen Specials (Lakewood)
Cedar market had it for 7.99 last week. Unfortunately I ended up with a 17lber
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Re: Smoking Meats
« Reply #1113 on: November 23, 2017, 07:21:36 PM »
Turkey came out amazing. Doing jerky now. Stupidly didn't take pics of turkey when sliced.
READ THE DARN WIKI!!!!

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Offline Mordyk

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Re: Smoking Meats
« Reply #1114 on: November 24, 2017, 12:08:34 AM »
Turkey came out amazing. Doing jerky now. Stupidly didn't take pics of turkey when sliced.
Looks awesome.
My turkey came out pretty good. Flavor was amazing, but wasn't moist throughout the whole thing. Was still a fun experience
#TYH

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Re: Smoking Meats
« Reply #1115 on: November 24, 2017, 12:17:04 AM »
Looks awesome.
My turkey came out pretty good. Flavor was amazing, but wasn't moist throughout the whole thing. Was still a fun experience
Did you brine it?
My only complaint was that the breast wasn't smoky enough.
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Re: Smoking Meats
« Reply #1116 on: November 24, 2017, 12:42:51 AM »
Did you brine it?
My only complaint was that the breast wasn't smoky enough.
Yes i brined it for 20 hrs. I think its because it got ready 3 hrs early. So i took it off, wrapped in foil, blankets etc. And right before serving I put in the oven for 5 minutes at preheated 450° to get crisp skin.  I still had quite a few juicy parts
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Re: Smoking Meats
« Reply #1117 on: November 27, 2017, 01:57:50 PM »
congrats Mordyk on the smoke.

I am looking at the Traeger Grills . anyone have one of these?

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Re: Smoking Meats
« Reply #1118 on: November 27, 2017, 02:20:53 PM »
congrats Mordyk on the smoke.

I am looking at the Traeger Grills . anyone have one of these?
i dont have one, but i spoke to someone that has one and he was ranting and raving. he told me he got it by home depot and spent like $400(IIRC)
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Re: Smoking Meats
« Reply #1119 on: November 27, 2017, 02:21:11 PM »
Looks awesome.
My turkey came out pretty good. Flavor was amazing, but wasn't moist throughout the whole thing. Was still a fun experience

did you put margarine under the skin?