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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 539848 times)

Offline thaber

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Re: Smoking Meats
« Reply #1720 on: July 08, 2018, 07:24:43 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
Do you rinse the old?

Offline henche

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Re: Smoking Meats
« Reply #1721 on: July 08, 2018, 08:27:58 PM »
Great. Will do, or at least something similar
Cedar planks?

Yes cedar planks.

I dont soak out the salt. I like it

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Re: Smoking Meats
« Reply #1722 on: July 09, 2018, 02:02:07 AM »
Today's haul. Chickens came out amazing. Salmon was great, texture wise, a little plain flavor wise. Partially because it was the last thing at the end of a long hot day and I forgot the cedar planks, which I had frozen post soak, so had them right on the grill.

Offline thaber

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Re: Smoking Meats
« Reply #1723 on: July 09, 2018, 02:05:03 AM »
Pics.
Also presliced the salmon which was clearly a mistake.
Chicken was melt in your mouth juicy.

Offline crownsbroyal

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Re: Smoking Meats
« Reply #1724 on: July 09, 2018, 09:30:21 AM »
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
No not lacking at all, it smokes amazingly.  That being said, I do find that I don't end up using it as much as I would like for small quantities.  For instance if I was just planing on smoking a chicken for Fridday night, I find I do not use the WSM.  I figure the Traeger might fill that void for me. Let me know if that makes sense.

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Re: Smoking Meats
« Reply #1725 on: July 09, 2018, 09:42:33 AM »
No not lacking at all, it smokes amazingly.  That being said, I do find that I don't end up using it as much as I would like for small quantities.  For instance if I was just planing on smoking a chicken for Fridday night, I find I do not use the WSM.  I figure the Traeger might fill that void for me. Let me know if that makes sense.
Sounds like a Weber Kettle would fill that void.
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Re: Smoking Meats
« Reply #1726 on: July 09, 2018, 09:59:37 AM »
Sounds like a Weber Kettle would fill that void.
Yes but I was hoping to find something without charcoal.

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Re: Smoking Meats
« Reply #1727 on: July 09, 2018, 10:02:53 AM »
No not lacking at all, it smokes amazingly.  That being said, I do find that I don't end up using it as much as I would like for small quantities.  For instance if I was just planing on smoking a chicken for Fridday night, I find I do not use the WSM.  I figure the Traeger might fill that void for me. Let me know if that makes sense.

That's exactly my concern. If I get a wsm I feel like I would only use it for occasions. While a pellet smoker can be used more frequently.

Sounds like a Weber Kettle would fill that void.

Similar setup time. No?

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Re: Smoking Meats
« Reply #1728 on: July 10, 2018, 03:15:43 PM »
Another question for everyone.  Does anyone on here use Grillgrate on there grill?  Do you like them? Are they worth it?

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Re: Smoking Meats
« Reply #1729 on: July 11, 2018, 02:16:57 AM »
enjoyed -
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Re: Smoking Meats
« Reply #1730 on: July 11, 2018, 04:24:19 PM »
Another question for everyone.  Does anyone on here use Grillgrate on there grill?  Do you like them? Are they worth it?

I looked into this a little but decided not to get it (I may change my mind in the future)

If you can preheat your cooker to 500 degrees you will get a sear without the grate, but preheat is the key word.


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Re: Smoking Meats
« Reply #1731 on: July 11, 2018, 05:42:34 PM »
Another question for everyone.  Does anyone on here use Grillgrate on there grill?  Do you like them? Are they worth it?
It’s a real consideration for me. They are definitely worth it.

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Re: Smoking Meats
« Reply #1732 on: July 11, 2018, 11:54:03 PM »
It’s a real consideration for me. They are definitely worth it.
My scenario is this.  I have a Broil King Regal as my gasser.  My grates were cast Iron and now they are rusted.  I need to buy a new set of grates.  I am torn between a high quality stainless steel replacement set from Broil King or going all grill grate.  For those who don't know what they are see the link https://www.grillgrate.com. Most people use them on top of their existing grates but they also make them to my size so I could technically get a drop in set to replace my old grates.  My main concern with the grill grate is the clean up.  I imagine those groves get a lot of build up and it will be very hard to clean out as there is no space for it to be brushed like on regular racks.  I welcome all advice, not sure what to do.

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Re: Smoking Meats
« Reply #1733 on: July 12, 2018, 08:13:02 AM »
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

These are the proportions I use.
Basic Brine Recipe For One Pound of Salmon


1 quart cold water

3/8 cup table or canning salt
(or 1/2 cup Morton Kosher Salt)

3/8 cup packed brown sugar

Offline moko

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Re: Smoking Meats
« Reply #1734 on: July 12, 2018, 08:29:54 AM »
These are the proportions I use.
Basic Brine Recipe For One Pound of Salmon


1 quart cold water

3/8 cup table or canning salt
(or 1/2 cup Morton Kosher Salt)

3/8 cup packed brown sugar
do you score the fish (or meat) prior to bringing?

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Re: Smoking Meats
« Reply #1735 on: July 12, 2018, 09:45:28 AM »
do you score the fish (or meat) prior to bringing?

The fish. No, it takes the brine very well

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Re: Smoking Meats
« Reply #1736 on: July 12, 2018, 01:20:40 PM »
Score?

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Re: Smoking Meats
« Reply #1737 on: July 12, 2018, 01:43:23 PM »

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Re: Smoking Meats
« Reply #1738 on: July 12, 2018, 01:50:45 PM »

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Re: Smoking Meats
« Reply #1739 on: July 12, 2018, 02:01:01 PM »