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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 508095 times)

Offline Moshe Green

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Re: Smoking Meats
« Reply #2260 on: August 04, 2024, 11:22:20 AM »
Ok, I got the all clear from the Rav. Must put it on right before shabbos.

Now the question is...

What temperature do I put the smoker on for a rib eye roast?

Is 160 the lowest safe temperature to use? If so I think that'd be best. Or can I use 140?

It'll be on for around 15 hours.
Interesting...
Did your Rav say what the reason was to Matir?
Was it that the meat will get ruined if played with?
That its for the next day? That the fire is covered?
That its a type of meat that is ok?
That smoking is not called BBQing?
Kidra Chaysa?
Something else?

Offline jj1000

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Re: Smoking Meats
« Reply #2261 on: August 04, 2024, 11:51:29 AM »
Interesting...
Did your Rav say what the reason was to Matir?
Was it that the meat will get ruined if played with?
That its for the next day? That the fire is covered?
That its a type of meat that is ok?
That smoking is not called BBQing?
Kidra Chaysa?
Something else?
I asked, sent a video of how my smoker works and got a psak not a shiur ;)

FTR it worked really well!!!!

Everyone loved it! Was definitely more well done ribeye than I'd ever do, but it was soft and delicious.
See my 5 step program to your left <--

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Offline yfr bachur

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Re: Smoking Meats
« Reply #2262 on: August 04, 2024, 12:07:44 PM »
I asked, sent a video of how my smoker works and got a psak not a shiur ;)

You can tell him about this DDF thing, and how the guys there are interested in the sugya and how he came to that psak...
...maybe he'll become a regular here ;D

Offline Moshe Green

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Re: Smoking Meats
« Reply #2263 on: August 04, 2024, 12:10:03 PM »
I asked, sent a video of how my smoker works and got a psak not a shiur ;)
I would only be interested in the psak  ;D

FTR it worked really well!!!!

Everyone loved it! Was definitely more well done ribeye than I'd ever do, but it was soft and delicious.
What temp did you put it on in the end, 140 or 160?

Offline jj1000

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Re: Smoking Meats
« Reply #2264 on: August 04, 2024, 07:36:53 PM »
I would only be interested in the psak  ;D
What temp did you put it on in the end, 140 or 160?
Lowest my smoker goes is 165. 
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Offline Moshe Green

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Re: Smoking Meats
« Reply #2265 on: August 05, 2024, 03:58:46 AM »
Lowest my smoker goes is 165.

Is 160 the lowest safe temperature to use? If so I think that'd be best. Or can I use 140?

It'll be on for around 15 hours.

 ???

Offline jj1000

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Re: Smoking Meats
« Reply #2266 on: August 05, 2024, 08:37:11 AM »
See my 5 step program to your left <--

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Offline moko

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Re: Smoking Meats
« Reply #2267 on: August 11, 2024, 09:23:56 AM »
Interesting...
Did your Rav say what the reason was to Matir?
Was it that the meat will get ruined if played with?
That its for the next day? That the fire is covered?
That its a type of meat that is ok?
That smoking is not called BBQing?
Kidra Chaysa?
Something else?
not paskening...
2 svaros....
1. On a pellet smoker there's absolutely no shema yechata. It's completely automated. Not sure if that alone would get out of the gzeira by tzli.
2. If you lock the pellet/fire box , would that qualify as tach btit? Although it takes care of the actual chashash shema yechata, it's doesn't have the svara yitztanen yiyafsid

Offline imayid2

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Re: Smoking Meats
« Reply #2268 on: August 11, 2024, 09:33:25 AM »
not paskening...
2 svaros....
1. On a pellet smoker there's absolutely no shema yechata. It's completely automated. Not sure if that alone would get out of the gzeira by tzli.
2. If you lock the pellet/fire box , would that qualify as tach btit? Although it takes care of the actual chashash shema yechata, it's doesn't have the svara yitztanen yiyafsid
Not sure what you mean by the gezeirah of tzli, but if it’s fully automated, assuming you mean there is nothing to adjust, that should be considered טח בטיט.