Grilling

[Hammer Of The Gods]

It's the off season. Time to bring back to life the best off season thread ever. One about food, grilling, and smoking.

My question is about a smoker. I had an ECB electric. It's time has come. I was in deep plans to build an UDS, I just don't have time. Now my question is what smoker do any of you use, and why? What do you prefer for heat and why? I've never charcoal smoked or grilled but would love to get started. I just don't know if jumping waste deep in charcoal smoking with no experience is a good idea. Mainly like smoked pork shoulder and brisket. Not a ribs fan.

If you're wanting to 'pull' it, get the internal temp to around 195/200. Cook it fat side up.
1hr 30min per pound. I use Hickory wood for almost all my meats I smoke.

I smoke Pork butts around 300/325 degrees reason for the temp swing is because it can be a bitch to regulate heat. But being electric I assume you can sort or set it and forget it? If thats the case I say put it at about 315 degrees

 

[Hammer Of The Gods]

Long time foodie here and take my opinion with several heaps of salt but I think smoking meat is not a great idea. Smoking historically has been primarily used to preserve meat with additional flavor just a byproduct. Plenty of rubs bring more flavor to meat than smoking. Also there are plenty of "liquid smoke" flavors available that are far superior to traditional wood smoked meat and lack the cancerous nitrosamines and benzopyrenes. Whatever the reasons are for smoking meat, it can be achieved by much cheaper, less labor intensive methods.

FWIW I recently used an infrared cooker to do a turkey and it worked excellently.

Looks like you take more of the Chef approach. Which is awesome, but it has always seemed to me that grillers/smokers and Chefs take two completely different approaches 9 times out of 10. Liquid smoke?? c'mon Cack! lol

 

[Cackalacky]

Looks like you take more of the Chef approach. Which is awesome, but it has always seemed to me that grillers/smokers and Chefs take two completely different approaches 9 times out of 10. Liquid smoke?? c'mon Cack! lol

Not really. The idea of cooking is really to extract flavor not add it. Smoking meat is only good to preserve meat and has been that way for centuries. If you want smoky flavor, liquid smoke is better, easier, and lacks most of the carcingenic compounds thst are absorbed by the meat from smoking wood chips. Also, unless you are doing a smokehouse or a large contraption, meat in a smoker is not really efficient at producing robust smoke flavors. Brine with some liquid smoke and its far superior flavor.

 

[Hammer Of The Gods]

Not really. The idea of cooking is really to extract flavor not add it. Smoking meat is only good to preserve meat and has been that way for centuries. If you want smoky flavor, liquid smoke is better, easier, and lacks most of the carcingenic compounds thst are absorbed by the meat from smoking wood chips. Also, unless you are doing a smokehouse or a large contraption, meat in a smoker is not really efficient at producing robust smoke flavors. Brine with some liquid smoke and its far superior flavor.

I understand your arguments. But, I'll take my chances, Some pork Butt, Brisket, Ribs and sausage low and slow is the best way in my opinion. Don't ever go to Salt Lick BBQ your hair will fall out lol

 

[Cackalacky]

I understand your arguments. But, I'll take my chances, Some pork Butt, Brisket, Ribs and sausage low and slow is the best way in my opinion. Don't ever go to Salt Lick BBQ your hair will fall out lol

I am not saying dont slow cook at all, just you are killing your meat and yourself by burning wood chips and charcaol. Lol. If you want smoke flavor "Dont fuck around with it...do it expeditiously!"

 

[peoriairish]

If you're wanting to 'pull' it, get the internal temp to around 195/200. Cook it fat side up.
1hr 30min per pound. I use Hickory wood for almost all my meats I smoke.

I smoke Pork butts around 300/325 degrees reason for the temp swing is because it can be a bitch to regulate heat. But being electric I assume you can sort or set it and forget it? If thats the case I say put it at about 315 degrees

You smoke at 300-325? :jaw drop:

I never smoke a butt over 250 but I try to keep it between 220-235. I'll do my wings at 275-300 though because of the small size.

As for types of smokers, the Weber Smokey Mountain is very solid smoker for the price. There is also a large community for them online with endless mods if you're like me and like to tinker. I plan on getting a WSM this spring because my barrel grill just isn't cutting it anymore.

Amazon.com : Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black : Patio, Lawn & Garden

And here is an outstanding resource on smoking. The Best Setup For A Weber Smokey Mountain Barbecue Smoker And Other Bullet Shaped Charcoal Smokers

 

[Hammer Of The Gods]

You smoke at 300-325? :jaw drop:

I never smoke a butt over 250 but I try to keep it between 220-235. I'll do my wings at 275-300 though because of the small size.

As for types of smokers, the Weber Smokey Mountain is very solid smoker for the price. There is also a large community for them online with endless mods if you're like me and like to tinker. I plan on getting a WSM this spring because my barrel grill just isn't cutting it anymore.

Amazon.com : Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black : Patio, Lawn & Garden

And here is an outstanding resource on smoking. The Best Setup For A Weber Smokey Mountain Barbecue Smoker And Other Bullet Shaped Charcoal Smokers

The biggest thing for me when smoking at higher temps is keeping the humidity up, which takes some babysitting. I've done butts as low as 195 but I just always seem to stall at 165 like no other and I end up having to kick the temp up to pass through it. So, I just sort of bypass that step and go for 300ish and if I do stall, its not for long.

I've got a friend that thinks i'm off my rocker for going that high too, so I understand the jaw drop.

He injects though, and that blows my mind, different strokes for different folks I guess. As longs as its good, who cares.

do you wrap your butts in foil while you smoke? ( jesus, that reads awesome doesn't it? lol)

 

[peoriairish]

Haha. Sure does read awesome.

No, I don't. I'll pull at about 190-195 degrees, wrap in foil and a beach towel, put in a cooler, and let rest for 45 min to an hour. Comes out like this.

 

[Hammer Of The Gods]

Haha. Sure does read awesome.

No, I don't. I'll pull at about 190-195 degrees, wrap in foil and a beach towel, put in a cooler, and let rest for 45 min to an hour. Comes out like this.

Damn it, The weather blows here right now and I all want to do it cook..outside. FML. looks fantastic!

 

[peoriairish]

Psh. Never let the weather hold you out from smoking!!! This was smoked with this weather!

 

[Irish Insanity]

I think I'm going to look for a vertical charcoal smoker. I'd like to venture down the charcoal path because the flavor is at a different level. With that being said, I'd prefer a dual door one as opposed to a WSM. One where I can open just the bottom door and put in more fuel. Or just the top door to check the meat without letting all the heat out. I've looked at ones like yours Peoria, but it gets to cold here in Michigan to keep one like that at even temps.

 

[scUM Hater]

So I am gathering that some say to use liquid smoke, throw the pork butt in a oven at 250 and wait.......WRONG....JUST WRONG....charcoal and wood chips my friends...that is the only way to go. Don't let anyone fool you. Also, a brine with a pork butt doesn't work. Can't penetrate the meat deep enough for it to do much. You have to inject it. Then put some nice rub on it to get the bark.

 

[dshans]

Makes no nevermind.

I'll welcome myself to all y'alls' backyards.

I'll bring my own knife, fork and cloth napkin.



Beer is negotiable.

 

[Irish Insanity]

So I am gathering that some say to use liquid smoke, throw the pork butt in a oven at 250 and wait.......WRONG....JUST WRONG....charcoal and wood chips my friends...that is the only way to go. Don't let anyone fool you. Also, a brine with a pork butt doesn't work. Can't penetrate the meat deep enough for it to do much. You have to inject it. Then put some nice rub on it to get the bark.

Inject question. Have you. And what do you inject in different meats. I've never injected only rubbed.

 

[dshans]

Inject question. Have you. And what do you inject in different meats. I've never injected only rubbed.

Is this thread now headed for Gentleman's Club status?

 

[peoriairish]

Yeah. I bought mine a number of years ago just as a grill before I started smoking. I REALLY want to build a UDS, but living in an apartment, it don't really have the real estate to burn out the barrel to and to clean it. So I'll probably just spring for a WSM come spring.

 

[Irish Insanity]

I really want to build a UDS too. I even had the barrel at one point. I live in the city and I'm not allowed to burn. And with 3 kids, I just don't have time. I did see there is a place for $300 shipped where you get a complete UDS, but only 30 gal.

 

[peoriairish]

I here ya. I work in a rural town, so I likely will just ask them if I can use their property to do a burn. I watched a video where I guy made a sweet UDS and painted it with the Army Rangers logo. Looked badass and I think that using a high temp engine paint can make a sweet ND barrel.

 

[Irish Insanity]

I've read where people now use whiskey barrels for a UDS. Requires no burnout. And is easier working with wood as opposed to metal

 

[peoriairish]

I've read where people now use whiskey barrels for a UDS. Requires no burnout. And is easier working with wood as opposed to metal

You have my attention....

The Smoke Ring

 

[Irish Insanity]

You have my attention....

The Smoke Ring

Ya. Now if I can just find a reasonably priced barrel.......

 

[scUM Hater]

Inject question. Have you. And what do you inject in different meats. I've never injected only rubbed.

I use a mixture of vinegar, apple juice and spices. Make sure the syringe you use has a tip big enough not to get clogged by the spices. Vinegar helps break down the fat. I use a cup of vinegar per container of apple juice. I buy store brand apple juice. Spices are up to your flavor liking.

 

[scUM Hater]

Try alder wood chips. Nice subtle smoke flavor.

 

[Irish Insanity]

Does anyone use a propane smoker? How much gas does it use on a typical long smoke? Say a pork butt smoke for 10 hours.

 

[Irish Insanity]

Peoria, here is a link to the 30 gal, ready to go, $300 to your door, UDS

Pit Barrel Cooker

 

[peoriairish]

Thanks. I think with something of that price, I'd be better off getting a WSM. Also, the allure of a UDS is building it yourself, which that product takes away. I think I'm just going to spring for a WSM or find a way to burn a barrel. Thanks though!

 

[GEORGIA DOMER]

3-4 times

3-4 times

Does anyone use a propane smoker? How much gas does it use on a typical long smoke? Say a pork butt smoke for 10 hours.

If not more maybe up to 5. I have a back up tank I keep full and swap with my grill. Also the local hardware store will fill my tanks not just swap. Thinking about getting a tank guage. Never used one so will have to do some research before I buy.

 

[Irish Insanity]

If not more maybe up to 5. I have a back up tank I keep full and swap with my grill. Also the local hardware store will fill my tanks not just swap. Thinking about getting a tank guage. Never used one so will have to do some research before I buy.

Wait 5 tanks?

 

[GEORGIA DOMER]

Wait 5 tanks?

My bad u should be able to do maybe 5 smokes that long. Still try to find a place that will fill not swap your tanks.

 

[Monk]

My bad u should be able to do maybe 5 smokes that long. Still try to find a place that will fill not swap your tanks.

I would agree with the five smokes at 10 hours a piece. As for the gauge. I bought one from the local propane supplier that fits directly to the tank and I didn't care for it. It worked just fine for letting me know how much gas was left, but I found it cut the gas off more leaving the smoker cold. I tend to do most of my smoking through the night and the flame would go out much more when the gauge was on the tank. I believe there is a regulator on the gauge as well that would kick the gas off thinking it was leaking because the gas is on so low.

On a side note, I highly recommend buying a remote thermometer. It has saved me a ton of time when the flame gets blown out, also I don't have to check the smoker as often because I always have the receiver on me.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718