Who's smoking meat this weekend?

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It will be tomorrow, not this weekend. I am presently marinating pork brisket tips (rib tips) in a 5:1 water to dill pickle juice overnight, and tomorrow I will dry rub them around 7am and place them in the smoker around 1200. I have only done rib tips once before and even though the smoker was a bit too hot they still came out really tasty. This will be my first time using diluted pickle juice as a marinade, but I thought it would add a little brightness to the flavor of the ribs when done. I mean, who doesn't like dill pickles with BBQ?
 
TorMag said:
I was able to get 28lbs of pork butt on my large BGE to do an all night low and slow to feed my daughter's college soccer team.

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Nice bark!

I have a lot of egg envy, but one advantage my old rickety WSM has over it is the second level. You can get a lot of butts in there. I'll replace my weber kettle with an egg when (if!) it ever collapses.
 
passedpawn said:
Nice bark!

I have a lot of egg envy, but one advantage my old rickety WSM has over it is the second level. You can get a lot of butts in there. I'll replace my weber kettle with an egg when (if!) it ever collapses.
Click to expand...

I am real happy with the egg, was my 50th birthday present to myself, but real estate is at a premium on the egg.
 
Yep, a kamado in general can be limited on space. I don't have too much trouble with the Big Joe for smoking brisket or pork butt, but if I'm doing ribs I can only fit 3 slabs without a rib rack. One of these days I'll need to get a rack if I have a bigger group. If I'm doing something like buffalo wings, I can only do about about 32 wing pieces. I might someday try to get the KJ grate extender for just that purpose though.

Generally the Big Joe (equivalent to the XL BGE) is enough for a family of 4-5. I have trouble understanding how people feed a family with just a Large BGE, and the Medium seems like it would be VERY constricting.

Though a medium BGE alongside another grill/smoker makes a lot of sense. I also have a Joe Jr (equivalent grate to the small or Minimax BGE), which is great when I'm just cooking smaller things for just my girlfriend and I, or 4-5 burgers for the family...
 
bwarbiany said:
Yep, a kamado in general can be limited on space. I don't have too much trouble with the Big Joe for smoking brisket or pork butt, but if I'm doing ribs I can only fit 3 slabs without a rib rack. One of these days I'll need to get a rack if I have a bigger group. If I'm doing something like buffalo wings, I can only do about about 32 wing pieces. I might someday try to get the KJ grate extender for just that purpose though.

Generally the Big Joe (equivalent to the XL BGE) is enough for a family of 4-5. I have trouble understanding how people feed a family with just a Large BGE, and the Medium seems like it would be VERY constricting.

Though a medium BGE alongside another grill/smoker makes a lot of sense. I also have a Joe Jr (equivalent grate to the small or Minimax BGE), which is great when I'm just cooking smaller things for just my girlfriend and I, or 4-5 burgers for the family...
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There are just 3 of us so the large is great and now with the daughter off in college, it's spacious for the 2 of us.

When she was still in high school, I cooked ribs a couple of times for her friends, 10-12 kids. I just used the BBQ Pit Boys "Mountain of Ribs" technique. You cut the ribs into singles and pile them in a large mountain on the grate. Come back every hour and give them a tossing with your heat resistance rubber gloves. Works great.

Edited to add video link to Mountain of Ribs

[ame]https://www.youtube.com/watch?v=PeAqrEySmPE[/ame]
 
Just finished some cornish game hens...

20170825_191104.jpg


20170825_191859.jpg
 
For you real BBQ geeks, start this video @ 3:50 and give it about 2 minutes. This is a great look back in time to classic open pits from down south. The general rule of thumb to find a good BBQ joint was to look at the stack and see how how much smoke was built up on the outside. Great visual demonstration here.

Hope you enjoy!


[ame=https://www.youtube.com/watch?v=ZzzQu9Ba5VU][youtube]ZzzQu9Ba5VU[/youtube][/ame]



..beware of srs smoker build porn @ the end. NSFW (not safe for wife)
 
jammin said:
For you real BBQ geeks, start this video @ 3:50 and give it about 2 minutes. This is a great look back in time to classic open pits from down south. The general rule of thumb to find a good BBQ joint was to look at the stack and see how how much smoke was built up on the outside. Great visual demonstration here.

Hope you enjoy!


[youtube]ZzzQu9Ba5VU[/youtube]



..beware of srs smoker build porn @ the end. NSFW (not safe for wife)
Click to expand...
Just read his BBQ place in Austin had a fire today.
 
jammin said:
For you real BBQ geeks, start this video @ 3:50 and give it about 2 minutes. This is a great look back in time to classic open pits from down south. The general rule of thumb to find a good BBQ joint was to look at the stack and see how how much smoke was built up on the outside. Great visual demonstration here.

Hope you enjoy!


[youtube]ZzzQu9Ba5VU[/youtube]



..beware of srs smoker build porn @ the end. NSFW (not safe for wife)
Click to expand...

Really enjoyed this, thanks. I need a tank!
 
applescrap said:
I cant stop thinking about a little hibachi. Thanks to temptd2 and you all. Saw this one at goodwill but its not right. Nice, but too big a bottom. Maybe i need a mini egg?
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i would do a small egg before a mini, personally.

that said, i would do a cheap weber kettle off of Craigslist before i bought a hibachi.

I have a Lodge Cast Iron Hibachi which is as nice as you can get I suppose but never use it. I do use the damn hell out of my large egg though! I have been on the lookout for a small egg for almost 2 years. I love the idea of running the whole thing from a chimney starter of coals. perfect for blazing up a dinner for 2!
 
http://eggheadforum.com/discussion/1195449/retrospective-the-mm-egg-was-so-worth-buying

Temtd2 and the small oak fire got my wheels turning about a small hot fires for steak. I am in love with this thing. I saw a video of it going to 750° in 13 min, that speed will be awesome. Half brisket, pork butt, steaks, the full egg experience. Portable, built in handles. I love the bigger ones but I think the speed and power of this (and price) fits me, idk.
 
applescrap said:
I cant stop thinking about a little hibachi. Thanks to temptd2 and you all. Saw this one at goodwill but its not right. Nice, but too big a bottom. Maybe i need a mini egg?
Click to expand...

Next time we do steak, which should be in a few days, I'll try to remember to take a picture of the progression from oak sticks to coals in the Weber Go-Anywhere grill. It has been just perfect for the two of us - one or two fat rib steaks, two pork steaks, couple packages of hot dogs, whatever meal-sized stuff we need.
 
I just ordered an electric smoker from walmart. Will be here Friday. Hopefully I can get it together by the end of the weekend and try some chicken legs.
 
Food for thought. The water doesn't penetrate.

JnRga7ws


Don't Soak Your Wood. This Myth is Busted.
"Why do you think they build boats out of wood?" Meathead
 
I think the main reason not to soak wood is that it burns like crap if you do. Nasty bitter smoke. You want a clean burning fire for the best tasting smoke
 
I start off with dry chips and then add some soaked with dry. of course I am using a grill with propane and a cast iron pot so it might not be the norm any way, works great throw a light blanket over to keep smoke in and meat candy deliciousness.
 
I've done it both ways, I feel that I get better smoke with the wet wood chips, but I use lump wood charcoal in addition to wet wood chips. I really just think that it's personal preference
 
HopGobbler said:
I've done it both ways, I feel that I get better smoke with the wet wood chips, but I use lump wood charcoal in addition to wet wood chips. I really just think that it's personal preference
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Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass
 
jammin said:
Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass
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Jammin,

With all respect, I think you're talking about a different thing here.

In a stickburner or other smoker, you ABSOLUTELY need a hot, clean-burning fire. Soaking the wood before throwing it in an offset would just be silly. In fact, in a lot of smaller offsets, I'd even recommend burning the wood in a pit down to ember, then shoveling it into the firebox, because a smaller cheaper offset will have a tough time getting hot enough to burn off all the volatile compounds.

In many other smokers, like the Masterbuilt electric or propane smokers, you don't WANT your wood to burn at all. You want your wood to smolder. When wood is smoldering, you're not getting all that nasty creosote. In fact, if you wood chips/chunks ignite, it's bad, because the fire isn't hot enough to burn cleanly and you get nasty white smoke.

People soak wood in those cases to inhibit actual ignition. Now, I don't think it quite works, because as the amazingribs article points out, the wood doesn't soak deeply so as soon as the surface dries, it'll ignite just as easily as if it was never smoked. But I know when I used to have a Masterbuilt Propane Smoker, I used to keep a spray bottle filled with water available to knock out the fire if my wood chunks ignited. Otherwise it would rocket up my smoker temperature and cover the food in nasty stuff.
 
jammin said:
Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass
Click to expand...

Wait, what? You've tasted ass?
 
treacheroustexan said:
Seasoned my new electric smoker to use tomorrow. Doing chicken drums and breasts tomorrow. I want to do sweet corn and potatoes as well. Can i cook them the same amount of time as the chicken? Or what's the rule of thumb for that?
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Hell yeah. Congrats on the electric smoker, and house really. Haha, i chuckle at the potato, because it reminds me of a post i saw on a smoke forum. Guy said he rubbed his potatoes in bacon fat and then rolled in brown sugar. Then when they were done, the topping was a jar of Cheez Whiz whipped with two sticks of butter and a cup of bacon bits or something like that. Haha, edit

3 sticks room temp butter
1 jar cheeze whiz
1.5 cups bacon bits

My buddy said then you start playing banjo in your double wide. The potatos and corn will cook a little quicker, that guy said 185 on potato but to me if a firm squeeze squishes it its done. (1 hour, going on memory) I like my corn lightly cooked. Butter, dash of parmesean, idk, the corn is fun. Slather spud whole with some holes poked in it or cut up and smoke in dish, lots of options. Best of luck sounds good.
 
treacheroustexan said:
Seasoned my new electric smoker to use tomorrow. Doing chicken drums and breasts tomorrow. I want to do sweet corn and potatoes as well. Can i cook them the same amount of time as the chicken? Or what's the rule of thumb for that?
Click to expand...

What temp are you doing the chicken? I like it pretty hot (i.e. 350) to get the skin to crisp up...

Are you doing corn and potatoes in foil or exposing them to smoke? Generally I wouldn't want corn smoked, and although I've never had smoked potatoes, I worry that it would soak up WAY too much smoke.

If you're foiling the potatoes, I'd say 1 hr at 350 is good, just like in the oven. According to the google (I don't typically roast corn, I grill or sous vide it), corn should take about 20 minutes in foil, or about 30 minutes in the husk, at 350.
 

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