mrags Posted July 2, 2018 Share Posted July 2, 2018 2 minutes ago, plenzmd1 said: https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary Interesting read. I like watching Raichlin, and he always gushes about the "gorgeous smoke ring" .. Ironically, the smoke ring doesn’t mean anything at all. However I didn’t read this article yet so maybe they say otherwise. Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 2, 2018 Share Posted July 2, 2018 2 minutes ago, mrags said: Ironically, the smoke ring doesn’t mean anything at all. However I didn’t read this article yet so maybe they say otherwise. That's what it says...proves its all a chemical reaction and adds no flavor..but we all love the look of it and it is great for the eyes and anticipation! Thats why I get a kick out of him saying the smoke ring is a sign of "great flavor" . I love almost all his stuff, but he and Meathead differ on this ..and I love Meathead Link to comment Share on other sites More sharing options...
Seasons1992 Posted July 2, 2018 Share Posted July 2, 2018 18 hours ago, RaoulDuke79 said: This place is crawling with degenerate dopers. Simmer down over there..... Link to comment Share on other sites More sharing options...
mrags Posted July 2, 2018 Share Posted July 2, 2018 41 minutes ago, plenzmd1 said: That's what it says...proves its all a chemical reaction and adds no flavor..but we all love the look of it and it is great for the eyes and anticipation! Thats why I get a kick out of him saying the smoke ring is a sign of "great flavor" . I love almost all his stuff, but he and Meathead differ on this ..and I love Meathead I’ve smoked on propane and electric and I can say that my electric smoker was not nearly as good. Just my opinion. It produced zero smoke ring. And the mean felt over cooked even though I cooked at the same temps as I do on propane. I spend over $200 on this electric 40” and I’m not really happy with it at all. Should have just gotten a new 40” propane instead. Link to comment Share on other sites More sharing options...
May Day 10 Posted July 2, 2018 Share Posted July 2, 2018 I have never done a chuck roast. Mainly do Pork Butt or Brisket. Pork Butt (pulled pork) is probably the easiest/most forgiving/bang for the buck. I know with both those meats, it is important to (when its done on the smoker) to wrap it in foil and a towel and stick in a cooler for no less than 45 minutes to rest. I have done a few other things. Smoked Deviled Eggs are fantastic. Have done onion bombs which didn't turn out great. One thing I did was take large boneless chicken breasts, butterfly them, fill them with a mixture of cream cheese, cheddar, and chopped up jalapenos. Wrap with 2 pieces of back each and pin it with toothpicks. Smoke. Yum! Also, if you do straight up chicken on the smoker, I would suggest finishing it on a conventional grill. I always feel like straight smoker chicken tastes a little "rubbery". Link to comment Share on other sites More sharing options...
Jauronimo Posted July 2, 2018 Share Posted July 2, 2018 1 hour ago, May Day 10 said: I have never done a chuck roast. Mainly do Pork Butt or Brisket. Pork Butt (pulled pork) is probably the easiest/most forgiving/bang for the buck. I know with both those meats, it is important to (when its done on the smoker) to wrap it in foil and a towel and stick in a cooler for no less than 45 minutes to rest. I have done a few other things. Smoked Deviled Eggs are fantastic. Have done onion bombs which didn't turn out great. One thing I did was take large boneless chicken breasts, butterfly them, fill them with a mixture of cream cheese, cheddar, and chopped up jalapenos. Wrap with 2 pieces of back each and pin it with toothpicks. Smoke. Yum! Also, if you do straight up chicken on the smoker, I would suggest finishing it on a conventional grill. I always feel like straight smoker chicken tastes a little "rubbery". You definitely want to crisp up that skin over some high heat and get some decent grill marks on the meat side of your bone-in thighs or breasts. Link to comment Share on other sites More sharing options...
Gugny Posted July 2, 2018 Share Posted July 2, 2018 1 hour ago, Jauronimo said: You definitely want to crisp up that skin over some high heat and get some decent grill marks on the meat side of your bone-in thighs or breasts. I made a Jamaican jerk rub for bone-in thighs and they smoked up beautifully. The meat was perfect, but I ruined the overall thighs because I had too much salt in the rub. Bummed me out. Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 2, 2018 Share Posted July 2, 2018 1 minute ago, Gugny said: I made a Jamaican jerk rub for bone-in thighs and they smoked up beautifully. The meat was perfect, but I ruined the overall thighs because I had too much salt in the rub. Bummed me out. That is the mistake I make more than any other..too much salt..you figure I would learn my lesson by now!!!!! Link to comment Share on other sites More sharing options...
Gugny Posted July 2, 2018 Share Posted July 2, 2018 32 minutes ago, plenzmd1 said: That is the mistake I make more than any other..too much salt..you figure I would learn my lesson by now!!!!! From now on, I'm going to pre-salt the meat and leave most (if not all) salt out of my rubs. Link to comment Share on other sites More sharing options...
May Day 10 Posted July 2, 2018 Share Posted July 2, 2018 I also discovered, after a number of briskets, that all the fancy store bought rubs, or homemade concoctions cannot compare to just kosher salt and cracked black pepper. Link to comment Share on other sites More sharing options...
mrags Posted July 2, 2018 Share Posted July 2, 2018 32 minutes ago, May Day 10 said: I also discovered, after a number of briskets, that all the fancy store bought rubs, or homemade concoctions cannot compare to just kosher salt and cracked black pepper. Texas Style. And it’s amazing 1 Link to comment Share on other sites More sharing options...
Jauronimo Posted July 2, 2018 Share Posted July 2, 2018 44 minutes ago, May Day 10 said: I also discovered, after a number of briskets, that all the fancy store bought rubs, or homemade concoctions cannot compare to just kosher salt and cracked black pepper. For beef, salt, pepper, and oak smoke is all you need. 2 Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 2, 2018 Author Share Posted July 2, 2018 4 hours ago, Jauronimo said: For beef, salt, pepper, and oak smoke is all you need. Indeed! Link to comment Share on other sites More sharing options...
Fadingpain Posted July 2, 2018 Share Posted July 2, 2018 Be warned! Once you start smoking it is awfully hard to quit! Link to comment Share on other sites More sharing options...
Augie Posted July 3, 2018 Share Posted July 3, 2018 17 minutes ago, Fadingpain said: Be warned! Once you start smoking it is awfully hard to quit! Was this meant for the “Legalized” thread? Reefer Madness? I don’t have room to add any new contraptions, but I’m open to finding more ways to use the Weber I have. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 3, 2018 Author Share Posted July 3, 2018 54 minutes ago, Fadingpain said: Be warned! Once you start smoking it is awfully hard to quit! Too late. I’m hooked. Link to comment Share on other sites More sharing options...
Buffalo716 Posted July 3, 2018 Share Posted July 3, 2018 this is how I smoke ? 1 Link to comment Share on other sites More sharing options...
muppy Posted July 3, 2018 Share Posted July 3, 2018 **muppy raises her hand** I thought he/she meant weed that thread has comedic legs possibilities just sayin' LOL.. 56 minutes ago, Buffalo716 said: this is how I smoke ? post the toast mon hhahaa On 7/1/2018 at 2:17 PM, DC Tom said: I hear The Waiting Is The Hardest Part... Oh, wait...wrong "smoking." listen to you quoting the late great Tom Petty ? may he RIP hubby purchased his own Traeger smoker for Fathers day..he nearly poisoned me with his first salmon rub waaaayy too heavy with the salt and cayenne second time much better that salmon melted like butter sooo good///. Tried brisket, was tasty but chewy....Smoked chickens this weekend with a salt brine and they were delicious,. 1 Link to comment Share on other sites More sharing options...
May Day 10 Posted July 3, 2018 Share Posted July 3, 2018 I use a weber smokey mountain. Love it. I recommend this thermometer. Wireless and you have 2 probes. One for the meat, and one for the smoker temp. ThermoPro TP-08 Wireless Remote Digital Cooking Meat Thermometer Dual Probe for Grilling Smoker BBQ Food Thermometer - Monitors Food from 300 Feet Away https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_apa_NO1oBb16TDNKH 1 Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 On 7/1/2018 at 8:39 AM, joesixpack said: With a four pound chuck roast. Saw a recipe that interested me, figured I’d give it a shot. Helpful hints? I actually saw a different one that really interested me on a site called Serious Eats. The recipe said that chuck is cheaper than brisket (which I knew) and more foolproof to smoke. I might add more of a dry rub than what I saw, but your method worked out well? Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 3, 2018 Author Share Posted July 3, 2018 1 minute ago, WhitewalkerInPhilly said: I actually saw a different one that really interested me on a site called Serious Eats. The recipe said that chuck is cheaper than brisket (which I knew) and more foolproof to smoke. I might add more of a dry rub than what I saw, but your method worked out well? Brilliantly. And it really doesn't need more than salt pepper and garlic. Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 Just now, joesixpack said: Brilliantly. And it really doesn't need more than salt pepper and garlic. Hmm. I don't have a smoker, so I might need to improvise one. The wife is out this weekend, and I have to do yardwork on a scorching day lol. Maybe making an improvised smoker is my consolation prize Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 3, 2018 Author Share Posted July 3, 2018 2 minutes ago, WhitewalkerInPhilly said: Hmm. I don't have a smoker, so I might need to improvise one. The wife is out this weekend, and I have to do yardwork on a scorching day lol. Maybe making an improvised smoker is my consolation prize Oh you're in south jersey? Yeah, it's hotter than the ninth layer of hell here. Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 ohhh yeah. And my car AC is broken and I work in KoP It's been some rough commutes. Link to comment Share on other sites More sharing options...
Cripple Creek Posted July 3, 2018 Share Posted July 3, 2018 10 minutes ago, WhitewalkerInPhilly said: Hmm. I don't have a smoker, so I might need to improvise one. The wife is out this weekend, and I have to do yardwork on a scorching day lol. Maybe making an improvised smoker is my consolation prize Turn any grill into a smoker. Set up for indirect grilling, add wood chips/chunks, control temp. Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 Yeah. The question is if I'll have time to run to the store before I'm eating at 9 at might cuz I went low and slow enough lol I also have some sausages I tried making I could smoke... (and I note, the casings were hard to work with. Insert a plethora of jokes here) Link to comment Share on other sites More sharing options...
Cripple Creek Posted July 3, 2018 Share Posted July 3, 2018 1 minute ago, WhitewalkerInPhilly said: Yeah. The question is if I'll have time to run to the store before I'm eating at 9 at might cuz I went low and slow enough lol I also have some sausages I tried making I could smoke... (and I note, the casings were hard to work with. Insert a plethora of jokes here) I smoked some polish sausage I made a couple months back. Came out fantastic and didn’t take all day. Next time have the wife help with the casings.? Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 1 minute ago, Cripple Creek said: I smoked some polish sausage I made a couple months back. Came out fantastic and didn’t take all day. Next time have the wife help with the casings.? It was a lot of work. I had a hard time getting the casing on the spout and it kept sliding off, and then it burst. And I thought it would be quick, but it was taking forever. Then I knocked over the bowl of pork intestines, and it got everywhere. It took forever to clean up. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 3, 2018 Author Share Posted July 3, 2018 18 minutes ago, WhitewalkerInPhilly said: ohhh yeah. And my car AC is broken and I work in KoP It's been some rough commutes. I commute to Allentown twice a week. If I had to do that without AC, I'd probably end up murdering someone Link to comment Share on other sites More sharing options...
Cripple Creek Posted July 3, 2018 Share Posted July 3, 2018 (edited) 5 minutes ago, WhitewalkerInPhilly said: It was a lot of work. I had a hard time getting the casing on the spout and it kept sliding off, and then it burst. And I thought it would be quick, but it was taking forever. Then I knocked over the bowl of pork intestines, and it got everywhere. It took forever to clean up. You soaked and rinsed the casings well? Left them in the water until you put them on the spout? Coated the spout with Crisco? That’s all I got. My biggest problem is finding the opening. Damn old eyes. Typically if they burst you’re trying to fill to much or too quickly. Maybe common sense but throwing it out there. It is a two person job (for me at least). Someone turns the crank in a steady motion, I handle the casings. Edited July 3, 2018 by Cripple Creek Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 1 minute ago, joesixpack said: I commute to Allentown twice a week. If I had to do that without AC, I'd probably end up murdering someone Yeah, it's been...less than fun. On another note, there's also a sous vide version where you finish it on charcoal. I might give that a look this summer... Just now, Cripple Creek said: You soaked and rinsed the casings well? Left them in the water until you put them on the spout? Coated the spout with Crisco? That’s all I got. My biggest problem is finding the opening. Damn old eyes. Typically if they burst you’re trying to fill to much or too quickly. Maybe common sense but throwing it out there. It is a two person job (for me at least). Someone turns the crank in a steady motion, I handle the casings. It was my first time ? I did soak them, but I was also trying to do it with a hurry, and my stuffer is a screw mounted attachment on my kitchenaid. Next time, I just need to be patient. Link to comment Share on other sites More sharing options...
Cripple Creek Posted July 3, 2018 Share Posted July 3, 2018 (edited) 7 minutes ago, WhitewalkerInPhilly said: Yeah, it's been...less than fun. On another note, there's also a sous vide version where you finish it on charcoal. I might give that a look this summer... It was my first time ? I did soak them, but I was also trying to do it with a hurry, and my stuffer is a screw mounted attachment on my kitchenaid. Next time, I just need to be patient. I used that attachment once. Second time I got fed up and went to a nearby Field & Stream and bought one. Best money I’ve spent in a while. The grinder attachment works great, for me, the stuffer not so much. if you do stick with the KA attachment add more water to your mix. It won’t hurt the flavor (will cook off or evaporate during smoking) and the stuffing should go much easier. https://www.lemproducts.com/category/sausage-stuffers F&S met the lowest online price too. Edited July 3, 2018 by Cripple Creek Link to comment Share on other sites More sharing options...
Teddy KGB Posted July 3, 2018 Share Posted July 3, 2018 Douse your chicken in this Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 3, 2018 Author Share Posted July 3, 2018 10 minutes ago, WhitewalkerInPhilly said: Yeah, it's been...less than fun. On another note, there's also a sous vide version where you finish it on charcoal. I might give that a look this summer... I can find a link to the recipe I used if you want. Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted July 3, 2018 Share Posted July 3, 2018 16 minutes ago, joesixpack said: I can find a link to the recipe I used if you want. That would be much appreciated if you have the time! Link to comment Share on other sites More sharing options...
SlimShady'sSpaceForce Posted July 4, 2018 Share Posted July 4, 2018 23 hours ago, Cripple Creek said: I smoked some polish sausage I made a couple months back. Came out fantastic and didn’t take all day. Next time have the wife help with the casings.? Hey hey hey. This is a family site. how embarrassing. ....... Take that **** to PM. Hell you even need help putting a condom on!!!! If I spring a leak ...... 23 hours ago, Cripple Creek said: My biggest problem is finding the opening. Damn old eyes. Typically if they burst you’re trying to fill to much or too quickly. Maybe common sense but throwing it out there. It is a two person job (for me at least). Someone turns the crank in a steady motion, I handle the casings. Your wife says that all the time. And she doesn’t like being referred to as “someone who has to help turn your crank” Surprised @Cripple Creek can see it to put on a condom Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted July 4, 2018 Author Share Posted July 4, 2018 Doing ribs today. I’ll send u that recipe soon ww Link to comment Share on other sites More sharing options...
BringBackFergy Posted July 4, 2018 Share Posted July 4, 2018 22 minutes ago, joesixpack said: Doing ribs today. I’ll send u that recipe soon ww 3,2,1 method? 250 degree smoker, 3 hours on, then 2 hours on wrapped, then 1 hour rest ?? Link to comment Share on other sites More sharing options...
Soda Popinski Posted July 4, 2018 Share Posted July 4, 2018 a smoked chuck roast is an easy way to make poor man's burnt ends. smoke it for a few hours, then slice it into 1 1/2" cubes, season again and back on the smoker for another few hours. Link to comment Share on other sites More sharing options...
Gugny Posted July 6, 2018 Share Posted July 6, 2018 On 7/4/2018 at 10:03 AM, joesixpack said: Doing ribs today. I’ll send u that recipe soon ww F5, dude. How were they? Link to comment Share on other sites More sharing options...
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