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Post by Big L on Feb 1, 2024 9:10:12 GMT -5
If you’re gonna do any cold smoking, get a vacuum sealer. I opened up a brick of jalapeño lime smoked cheddar last night that I smoked and sealed day after Christmas. Absolutely delicious with a mild mezcal.
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Post by Jets Things on Feb 1, 2024 9:17:09 GMT -5
^^^Adding on to cold smoking, for stuff like cheese or fish, get a smoke tube. You fill them with chips or pellets.
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Post by Raoul Duke on Feb 1, 2024 9:21:55 GMT -5
Never tasted a brisket before. Very different BBQ cultural differences. Here a bbq is for grilling. Slow cooking is only recently catching on here. I have a Weber charcoal bbq at summer home and planning an attempt for a slow cook with my bro. Seems like a pain in the ass to manage the temp for hours.
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Post by Big L on Feb 1, 2024 9:53:30 GMT -5
Never tasted a brisket before. Very different BBQ cultural differences. Here a bbq is for grilling. Slow cooking is only recently catching on here. I have a Weber charcoal bbq at summer home and planning an attempt for a slow cook with my bro. Seems like a pain in the ass to manage the temp for hours. summer home. a hampur aristocrat. pfffft |
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Post by shakin on Feb 1, 2024 10:03:59 GMT -5
Best part about having a smoker is that it takes a long time to cook things. Low and slow. so you can sit around drinking beer all day. tell the wife you have to attend to the smoker, can’t do x y or z jobs she had planned for you. and even better is invite a couple buddies over while you smoke a pork butt for 10 hours. yeah but the babysitting "adding new chips every half hour" wouldn't work for me like i said i'll prolly upgrade but only after the wifne enjoys my succulent meat a few times and also has a few good smoked meals |
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Post by Trades on Feb 1, 2024 10:05:58 GMT -5
Best part about having a smoker is that it takes a long time to cook things. Low and slow. so you can sit around drinking beer all day. tell the wife you have to attend to the smoker, can’t do x y or z jobs she had planned for you. and even better is invite a couple buddies over while you smoke a pork butt for 10 hours. yeah but the babysitting "adding new chips every half hour" wouldn't work for me like i said i'll prolly upgrade but only after the wifne enjoys my succulent meat a few times and also has a few good smoked meals Spoken like a man that has spent some time with his clone... |
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Post by Jets Things on Feb 1, 2024 10:08:39 GMT -5
Never tasted a brisket before. Very different BBQ cultural differences. Here a bbq is for grilling. Slow cooking is only recently catching on here. I have a Weber charcoal bbq at summer home and planning an attempt for a slow cook with my bro. Seems like a pain in the ass to manage the temp for hours. Indirect heating. If you're using a Weber kettle, watch this video about the Snake Method. It's a smart way to set up the charcoal/wood chunks and allows for easier temperature control. |
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Post by DDNYjets on Feb 1, 2024 10:12:34 GMT -5
I use something similar for oven cooking. When I'm smoking, the Meater is the way to go. Good point. Being able to track temps remotely is a nice feature. |
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Post by shakin on Feb 1, 2024 10:15:21 GMT -5
yeah but the babysitting "adding new chips every half hour" wouldn't work for me like i said i'll prolly upgrade but only after the wifne enjoys my succulent meat a few times and also has a few good smoked meals Spoken like a man that has spent some time with his clone... we don't get along |
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Post by Trades on Feb 1, 2024 10:17:20 GMT -5
Spoken like a man that has spent some time with his clone... we don't get along Too much teeth? |
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Post by DDNYjets on Feb 1, 2024 10:20:16 GMT -5
Never tasted a brisket before. Very different BBQ cultural differences. Here a bbq is for grilling. Slow cooking is only recently catching on here. I have a Weber charcoal bbq at summer home and planning an attempt for a slow cook with my bro. Seems like a pain in the ass to manage the temp for hours. Indirect heating. If you're using a Weber kettle, watch this video about the Snake Method. It's a smart way to set up the charcoal/wood chunks and allows for easier temperature control. Great advice. Plus there are tons of accessories that help turn the Weber kettle into a smoker. I wouldnt start with a brisket for my first smoke. Ribs are better IMO. Quicker and easier. If they arent perfect they are still edible. If you fuck up a brisket you got $50-100 block of shoe leather. |
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Post by Jets Things on Feb 1, 2024 10:45:20 GMT -5
Indirect heating. If you're using a Weber kettle, watch this video about the Snake Method. It's a smart way to set up the charcoal/wood chunks and allows for easier temperature control. Great advice. Plus there are tons of accessories that help turn the Weber kettle into a smoker. I wouldnt start with a brisket for my first smoke. Ribs are better IMO. Quicker and easier. If they arent perfect they are still edible. If you fuck up a brisket you got $50-100 block of shoe leather. Hell no. Babybacks are the best way to ease into smoking. Brown mustard for a binder, salt, pepper, garlic powder, brown sugar, paprika, and light on the cumin. Keep them uncovered for ~5-6 hours (3-2-1 method isn't advisable), spraying every hour with apple cider vinegar, and sauce them with whatever bbq sauce you like in the last hour. "Fall off the bone" means they're overcooked. They're supposed to have a bite to them. And don't forget to peel off the membrane on the bottom of the rib rack! |
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Post by shakin on Feb 1, 2024 10:48:57 GMT -5
Great advice. Plus there are tons of accessories that help turn the Weber kettle into a smoker. I wouldnt start with a brisket for my first smoke. Ribs are better IMO. Quicker and easier. If they arent perfect they are still edible. If you fuck up a brisket you got $50-100 block of shoe leather. Hell no. Babybacks are the best way to ease into smoking. Brown mustard for a binder, salt, pepper, garlic powder, brown sugar, paprika, and light on the cumin. Keep them uncovered for ~5-6 hours (3-2-1 method isn't advisable), spraying every hour with apple cider vinegar, and sauce them with whatever bbq sauce you like in the last hour. "Fall off the bone" means they're overcooked. They're supposed to have a bite to them. And don't forget to peel off the membrane on the bottom of the rib rack! when you spray them do you flip them? |
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Post by Jets Things on Feb 1, 2024 10:59:16 GMT -5
Hell no. Babybacks are the best way to ease into smoking. Brown mustard for a binder, salt, pepper, garlic powder, brown sugar, paprika, and light on the cumin. Keep them uncovered for ~5-6 hours (3-2-1 method isn't advisable), spraying every hour with apple cider vinegar, and sauce them with whatever bbq sauce you like in the last hour. "Fall off the bone" means they're overcooked. They're supposed to have a bite to them. And don't forget to peel off the membrane on the bottom of the rib rack! when you spray them do you flip them? You don't flip them. Leave them bottom down the whole time on the middle rack. For ribs, I use a combo of pecan and apple chunks. With the unit you've got, you can mix up the chips. It's a fun "hobby" if you can call it that. Buddy of mine hosts MNF ever week during the regular season and I always bring around 5 dozen of my smoked wings. Doused in Frank's dry rub, smoked at 350 for about 45 minutes and then I sauce them with a combo of Frank's hot sauce, butter, garlic powder and honey. There are never any leftovers. |
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Post by Raoul Duke on Feb 1, 2024 11:18:34 GMT -5
Never tasted a brisket before. Very different BBQ cultural differences. Here a bbq is for grilling. Slow cooking is only recently catching on here. I have a Weber charcoal bbq at summer home and planning an attempt for a slow cook with my bro. Seems like a pain in the ass to manage the temp for hours. Indirect heating. If you're using a Weber kettle, watch this video about the Snake Method. It's a smart way to set up the charcoal/wood chunks and allows for easier temperature control. Yeah that's the technique we saw. Seemed like a lazy way of doing it which sounds perfect for us. I'm used to varying direct/indirect when needed. |
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