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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 522909 times)

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1700 on: July 04, 2018, 01:35:06 PM »
Ran the temp way too high, try to keep between 225 and 250.
Particularly challenging on a hot day like today.
First time smoking
How do I bring down the temperature?

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Re: Smoking Meats
« Reply #1701 on: July 04, 2018, 01:36:27 PM »
First time smoking
How do I bring down the temperature?
Close dampers to allow less oxygen
Feelings don't care about your facts

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1702 on: July 04, 2018, 02:10:49 PM »
Close dampers to allow less oxygen
The PBC damper can't be closed completely, so I closed it as much as I could and it's still in the high 300's

Offline thaber

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Re: Smoking Meats
« Reply #1703 on: July 04, 2018, 02:44:49 PM »
The PBC damper can't be closed completely, so I closed it as much as I could and it's still in the high 300's
Did you light all the charcoal? Or just a minion?

Offline Tzadik Nistar

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Re: Smoking Meats
« Reply #1704 on: July 04, 2018, 02:49:15 PM »
Did you light all the charcoal? Or just a minion?
I followed instructions and lighted the charcoal in the chimney and then poured it in and hung the brisket
Going to try tomorrow again, anything I could do differently to control the temperature?

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Re: Smoking Meats
« Reply #1705 on: July 04, 2018, 04:27:43 PM »
I followed instructions and lighted the charcoal in the chimney and then poured it in and hung the brisket
Going to try tomorrow again, anything I could do differently to control the temperature?
The way in which you set up the unlit charcoal in the smoker makes a big difference. There are several methods, but all incorporating the same concept of gradually igniting more charcoal as the others burn out. You can also try putting less in the chimney starter.

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Re: Smoking Meats
« Reply #1706 on: July 04, 2018, 05:40:17 PM »
So I used my pit barrel today for the first time I put in a 7lb. first cut brisket trimmed fat to 1/4"
The pit ran at around 320-360 and the meat reached 165 after being in for just 1.5 hours
What did I do wrong?
Brisket was done in under 3 hrs. Let it rest for 2 hrs And still came out amazing.
I guess you can't go wrong with PBC

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Re: Smoking Meats
« Reply #1707 on: July 04, 2018, 07:16:11 PM »
So I used my pit barrel today for the first time I put in a 7lb. first cut brisket trimmed fat to 1/4"
The pit ran at around 320-360 and the meat reached 165 after being in for just 1.5 hours
What did I do wrong?

Try calling the number and ask them.  The owner or his wife answers the phone.

It should be running about 295. I only do whole briskets, and usually takes about 5 to 6 hours to reach 165. Then I wrap and finish in oven at 225.

Today was hot and sunny, so it would run hotter, but I ran mine today and it didn't seem that hot. 

Troubleshooting, is your damper open about a quarter, did you remember to put both poles in,  and did you have the lid closed well? If the lid is loose, it will be much much hotter



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Re: Smoking Meats
« Reply #1708 on: July 04, 2018, 07:16:51 PM »
Brisket was done in under 3 hrs. Let it rest for 2 hrs And still came out amazing.
I guess you can't go wrong with PBC

Looks good to me, I'd eat that anyday

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Re: Smoking Meats
« Reply #1709 on: July 04, 2018, 07:33:01 PM »
Try calling the number and ask them.  The owner or his wife answers the phone.

It should be running about 295. I only do whole briskets, and usually takes about 5 to 6 hours to reach 165. Then I wrap and finish in oven at 225.

Today was hot and sunny, so it would run hotter, but I ran mine today and it didn't seem that hot. 

Troubleshooting, is your damper open about a quarter, did you remember to put both poles in,  and did you have the lid closed well? If the lid is loose, it will be much much hotter
Why finishing it in the oven vs just wrapping and leave on PBC, wouldn't leaving it add to the smokey taste?
Around how long does it take to finish in the oven at 225?

Offline henche

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Re: Smoking Meats
« Reply #1710 on: July 04, 2018, 07:48:24 PM »
Why finishing it in the oven vs just wrapping and leave on PBC, wouldn't leaving it add to the smokey taste?
Around how long does it take to finish in the oven at 225?

Once you wrap in foil, I assume  not really going to get any more smoke.

I do like another 6 hours at 225 wrapped in foil.  Tbh, I don't really do thermometer anymore, I just know it's about 12 hrs total.

I do 225 to be yotzei low and slow, although 275 for fewer hours would probably be fine

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Re: Smoking Meats
« Reply #1711 on: July 04, 2018, 08:57:40 PM »
The PBC damper can't be closed completely, so I closed it as much as I could and it's still in the high 300's
After pouring the coals did u leave it open?? That could easily cause temps to run hot.

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Re: Smoking Meats
« Reply #1712 on: July 04, 2018, 09:11:35 PM »
After pouring the coals did u leave it open?? That could easily cause temps to run hot.

Fair point,  I always close right away after pouring

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Re: Smoking Meats
« Reply #1713 on: July 06, 2018, 01:51:27 PM »
For those of you who use pellet smokers, what brand is recommended for pellets that is compatible with Traeger? I just got a Traeger (already have a WSM) and am looking at trying it out and comparing to the WSM.  Thanks

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Re: Smoking Meats
« Reply #1714 on: July 08, 2018, 01:15:41 AM »
For those of you who use pellet smokers, what brand is recommended for pellets that is compatible with Traeger? I just got a Traeger (already have a WSM) and am looking at trying it out and comparing to the WSM.  Thanks

What's your reason for switching?

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Re: Smoking Meats
« Reply #1715 on: July 08, 2018, 01:33:16 AM »
What's your reason for switching?
Not switching, adding. Was thinking of trying it out to compare.

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Re: Smoking Meats
« Reply #1716 on: July 08, 2018, 09:14:18 AM »
Not switching, adding. Was thinking of trying it out to compare.
Did you feel something lacking in wsm? I'm on the market for a smoker and am debating it's I should go straight to pellet

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Re: Smoking Meats
« Reply #1717 on: July 08, 2018, 03:46:24 PM »
It's 94 degrees, thinking it's a good day for a couple of whole chickens and some salmon. Looking for some recipes and heat recommendations

Also, some general questions -
Where do you dump your smoker water?
Potatoes, corn, eggplants, mango, peaches, watermelon - grill or smoker?
« Last Edit: July 08, 2018, 03:55:26 PM by thaber »

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Re: Smoking Meats
« Reply #1718 on: July 08, 2018, 05:17:07 PM »
It's 94 degrees, thinking it's a good day for a couple of whole chickens and some salmon. Looking for some recipes and heat recommendations

Also, some general questions -
Where do you dump your smoker water?
Potatoes, corn, eggplants, mango, peaches, watermelon - grill or smoker?

I always brine salmon overnight in salt and brown sugar (Google for proportions), then pile with now brown sugar before smoking to make a glaze

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Re: Smoking Meats
« Reply #1719 on: July 08, 2018, 06:10:42 PM »
I always brine salmon overnight in salt and brown sugar (Google for proportions), then pile with now brown sugar before smoking to make a glaze
Great. Will do, or at least something similar
Cedar planks?