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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 422810 times)

Offline noturbizniss

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Re: Smoking Meats
« Reply #1180 on: January 03, 2018, 11:24:01 AM »
@noturbizniss what do you think of the beast?

https://greenmountaingrills.com/products/grills/daniel-boone-blk/

I take her up to 500 to get a sear on a steak after some low and slow
I'm too new to smoking. I know nothing about pellet smokers.
@adg are you km any of the Facebook smoking groups?
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Offline ADG

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Re: Smoking Meats
« Reply #1181 on: January 03, 2018, 11:25:42 AM »
I'm too new to smoking. I know nothing about pellet smokers.
@ADG are you km any of the Facebook smoking groups?

nah dont really do FB but there are so many forms online-  all the info is available.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1182 on: January 03, 2018, 11:28:53 AM »
nah dont really do FB but there are so many forms online-  all the info is available.
Facebook is much better. Lots of posts, quick answers, many pictures. Thousands more members. Dedicated groups for your smoker.
READ THE DARN WIKI!!!!

Chuck Norris...
...can still do FT method
...READS THE WIKI!!!

Offline henche

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Re: Smoking Meats
« Reply #1183 on: January 03, 2018, 12:01:10 PM »
Facebook is much better. Lots of posts, quick answers, many pictures. Thousands more members. Dedicated groups for your smoker.

OTOH, you have to join facebook

Offline ushdadude

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Re: Smoking Meats
« Reply #1184 on: January 03, 2018, 12:12:49 PM »
You can but cooking on real wood is much better...

If it's in a tin does the smoke penetrate?

Offline ADG

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Re: Smoking Meats
« Reply #1185 on: January 03, 2018, 01:12:35 PM »
If it's in a tin does the smoke penetrate?

No. but the flavor of the wood cook was distinct and flavorful.

Offline ADG

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Re: Smoking Meats
« Reply #1186 on: January 03, 2018, 02:01:38 PM »
maybe they have a double slow smoking competition

https://www.wsj.com/articles/im-taking-a-cigar-break-see-you-in-three-hours-26-seconds-1515000357

I would be a fierce competitor.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1187 on: January 03, 2018, 02:27:34 PM »
No. but the flavor of the wood cook was distinct and flavorful.
That's a contradictory statement.
READ THE DARN WIKI!!!!

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Offline ADG

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Re: Smoking Meats
« Reply #1188 on: January 03, 2018, 03:31:51 PM »
maybe you are right/wrong...

I measure the smoke penitration by the rings... their were no rings.

The flavor on the hand was very much the flavor of the fruitwood pellets I use.


Offline rs242

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Re: Smoking Meats
« Reply #1189 on: January 03, 2018, 04:44:12 PM »

My smoking in the snow picture

Offline Work-for-ur-muny

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Re: Smoking Meats
« Reply #1190 on: January 03, 2018, 04:49:51 PM »

My smoking in the snow picture
And this is mine.  :P


Offline rs242

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Re: Smoking Meats
« Reply #1191 on: January 03, 2018, 04:51:07 PM »
And this is mine.  :P


Love it. I have those too but one at a time for me.

Offline noturbizniss

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Re: Smoking Meats
« Reply #1192 on: January 03, 2018, 04:57:19 PM »
maybe you are right/wrong...

I measure the smoke penitration by the rings... their were no rings.

The flavor on the hand was very much the flavor of the fruitwood pellets I use.
if you cook hot then you won't get many rings. The rings come from the nitrates in the smoke contacting the meat and essentially locking in the red color. This only occurs at up to 170, but more importantly requires the presence of NO, of which pellet smokers ( i believe that's what you are using?) actually produce low amounts of. So with hot and fast pellet smoker you have very little time for very little NO to penetrate. Thus you will likely have no smoke ring but still get the smokey taste. See https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary for much more details, and specifically the table
 
Fuel NO in exhaust
Savannah grass fire, near surface250 ppm
Roaring Kingsford charcoal briquets, no wood 100-200 ppm
Roaring wood fire (depends on wood) 50-200 ppm
Pellet smoker at 225°F 25-50 ppm
Roaring lump charcoal (depends on wood and brand) 10-70 ppm
Charcoal briquets, long slow cook at about 225°F <20 ppm
Propane smoker, hot flame, no wood <20 ppm
Smokenator, no wood (indirect Weber Kettle with briquets )<10 ppm
Electric smoker with wood lumps <2 ppm
Propane grill, no wood <2 ppm

READ THE DARN WIKI!!!!

Chuck Norris...
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...READS THE WIKI!!!

Offline ADG

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Re: Smoking Meats
« Reply #1193 on: January 03, 2018, 05:15:08 PM »
appreciate the info. Not sure it is so conclusive as to what I was saying...

@rs242
 what machine are you using?

Offline rs242

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Smoking Meats
« Reply #1194 on: January 03, 2018, 08:39:05 PM »
appreciate the info. Not sure it is so conclusive as to what I was saying...

@rs242
 what machine are you using?
It’s not a machine, It’s a good old faction Webber kettle(in the picture). I also have electric.

Offline rs242

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Smoking Meats
« Reply #1195 on: January 04, 2018, 09:13:24 AM »
Ok who’s smoking today?

Offline ADG

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Re: Smoking Meats
« Reply #1196 on: January 08, 2018, 05:30:41 PM »
Ok who’s smoking today?

My machine was electric so I could not smoke thursday... but here is my pic from sunday.

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Re: Smoking Meats
« Reply #1197 on: January 08, 2018, 05:31:21 PM »
and...

Offline rs242

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Re: Smoking Meats
« Reply #1198 on: January 09, 2018, 01:57:03 PM »
My machine was electric so I could not smoke thursday... but here is my pic from sunday.
Interesting u got a ring using a electric smoker.

Offline ADG

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Re: Smoking Meats
« Reply #1199 on: January 09, 2018, 02:16:44 PM »
Interesting u got a ring using a electric smoker.

Its not an electric smoker. Its a wood smoker that is powered buy electricity...