Smoking Meats

[noturbizniss]

I'm considering buying a Pellet smoker, the main reason I want a pellet is because of temperature control and easy set and forget.
I'm thinking of going with a vertical, I'm only going to be using it as a smoker is there any reason not to go with the vertical?

You can get a bbq guru or flame boss to Control temp on a smokey mountain.

[ushdadude]

I'm considering buying a Pellet smoker, the main reason I want a pellet is because of temperature control and easy set and forget.
I'm thinking of going with a vertical, I'm only going to be using it as a smoker is there any reason not to go with the vertical?

I got a pellet for the same reason. Temperature still fluctuates. I actually had more consistency with regular kettle grill and snake method

[Tzadik Nistar]

I got a pellet for the same reason. Temperature still fluctuates. I actually had more consistency with regular kettle grill and snake method

I currently have a PBC and what bothers me is that I'm out of control and can't just smoke for a hour or so, I  need to wait till the coal basket is finished. And when I want to cook multiple things it's hard to add new charcoal
Cleaning out the coals gets me all dirty and when something is hanging I can't put in something else that needs a grate
From my understanding WSM is even more work than PBC

[noturbizniss]

I currently have a PBC and what bothers me is that I'm out of control and can't just smoke for a hour or so, I  need to wait till the coal basket is finished. And when I want to cook multiple things it's hard to add new charcoal
Cleaning out the coals gets me all dirty and when something is hanging I can't put in something else that needs a grate
From my understanding WSM is even more work than PBC

I just close the vents and let it go out.
If u want quick smoke get a kettle unless it’s huge

[henche]

I currently have a PBC and what bothers me is that I'm out of control and can't just smoke for a hour or so, I  need to wait till the coal basket is finished. And when I want to cook multiple things it's hard to add new charcoal
Cleaning out the coals gets me all dirty and when something is hanging I can't put in something else that needs a grate
From my understanding WSM is even more work than PBC

I can solve a couple of these issues.

1. Smoking for an hour or so.  Just take off the food when you're done, and let it burn out.

2. Adding charcoal.  What are you smoking that takes more than 8 hours? (I always transfer to oven when I wrap, since no smoke gets in anyway.)

3. Cleaning out coal. Buy a pizza pan, and put under the coal basket. Then, you just pick up the pan and dump it.

4. Hanging and using grate at same time. PBC sells a half grate for that purpose.

[Tzadik Nistar]

I can solve a couple of these issues.

1. Smoking for an hour or so.  Just take off the food when you're done, and let it burn out.

2. Adding charcoal.  What are you smoking that takes more than 8 hours? (I always transfer to oven when I wrap, since no smoke gets in anyway.)

3. Cleaning out coal. Buy a pizza pan, and put under the coal basket. Then, you just pick up the pan and dump it.

4. Hanging and using grate at same time. PBC sells a half grate for that purpose.

Thanks for the tips.

1. That means that you use half a bag of charcoal even for a small cook

2. Was doing 2 shifts on a cold day

[henche]

1. Yes.

2. Yah.

[Tzadik Nistar]

I think I've posted my go to PBC recipes a while back, but here they are:

1. Brisket with Big Bad Beef Rub.  Full packer only, hang for about 6 hours, then wrap, put in oven at 225 for another 6.
2. Whole chickens with memphis dust. Hang for about 3 hours (I use 4-5 pound chickens).
3. Salmon. Brine in salt and brown sugar overnight. Then put on plank, cover in thick layer of brown sugar, and put in PBC for about an hour.
4. Wings.  Toss with seasoned salt and random herbs. Or with Memphis dust.  Smoke for 45 mins on the rack, then remove poles to boost heat and baste and flip often with mix of hot sauce and brown sugar or honey until crispy.
5. Ribs. I don't make often, but if I do, it's with BBB rub, and bbq sauce, and usually hang them.

Do you do fish on the same smoker you use for meat?
How do you clean it beforehand?

[Naftuli19]

Do you do fish on the same smoker you use for meat?
How do you clean it beforehand?

I do, do u need to clean it?

[henche]

Do you do fish on the same smoker you use for meat?
How do you clean it beforehand?

I do. I don't clean it. 

Caution: Don't do fish too often, or you will have a fishy smelling smoker.

[henche]

I put a brisket to cure on Sunday, probs smoke it this Sunday.  I'm calling it Montreal Style Smoked Meat, but you can call it whatever you want.

Recipe:
1 Brisket (Whole. Smoking half a brisket is like driving half a car.)
Prague Powder #1, in the proportion calculated on Amazing Ribs . com.
1.5% salt by weight.
Lots of black pepper.  (Needs to "look" like a lot).
Lots of ground coriander. (Same)
Whatever else you feel like and have handy. I think I poured in like a half bottle of garlic powder, some cayenne, probably a tablespoon of ground mustard.

Cover, in fridge, for a week or until you get around to smoking.

Smoke as you would a brisket.  Wrap when you would a brisket.  If you don't wrap your briskets, or if you wrap but not in foil, that's like the ppl who use a hand coffee grinder because electricity isn't authentic.

Throw in fridge until you get around to slicing.  Then slice.  Eat what you eat, and freeze the rest in ziploc bags or else you're like the people who won't use a freezer because it's not authentic.

Update: I made smoked meat sammiches like you can get in Montreal.

Toasted baguettes
chipotle mayonnaise
pickles
banana pepper rings
crispy onions from container
the meat in the quoted text above
more of the meat in the quoted text above, that I diced small and fried until crispy
tried a couple of add'l sauces, but it wasn't necessary

[Naftuli19]

I do. I don't clean it. 

Caution: Don't do fish too often, or you will have a fishy smelling smoker.

I usually do my fish in a separate Weber kettle grill, but u can always burn out the grates to get rid of the something fishy smell! and i do fish prob 2 times a week in the summer.

[ushdadude]

I usually do my fish in a separate Weber kettle grill, but u can always burn out the grates to get rid of the @Something Fishy  smell! and i do fish prob 2 times a week in the summer.

Would you need to if you use a plank?

[Naftuli19]

Would you need to if you use a plank?

never used a plank before but im assuming it drips over, CMIIW

[henche]

never used a plank before but im assuming it drips over, CMIIW

get a bigger plank

[aygart]

never used a plank before but im assuming it drips over, CMIIW

I've placed it into a shallow foil pan to catch anything which drips.

[Tzadik Nistar]

I want to do Dino ribs on my PBC
Until what temperature do I leave them and do I wrap them in the middle?

[ADG]

I think 203 is the ideal but you determine if they are ready not by temp alone... they must jiggle- meaning you need to probe the meat to make sure it is ready, either with tooth pick or fork. The jiggle indicades that they are truly ready.

As far as rapping, either way should produce a good product. I suggest to be dynamic and judge based on how the cook is going. If your cooking hot then you might want to rap to retain moisture and not to dry them out. Usually ribs are moist and dont need a rap.

It is a very easy item to cook (meaning hard to mess it up). Just don't take it off too early.

Send pics...

 

[ADG]

here are some pics from my last cook...

[ADG]

more