Pretty much. Every once in awhile I will dip my probes in boiling water to see how far off from 212F they are.
But do BBQ enough and you can tell from touch when done something is done.
I cheat tho, I use a therma pen.
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
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Pretty much. Every once in awhile I will dip my probes in boiling water to see how far off from 212F they are.
But do BBQ enough and you can tell from touch when done something is done.
I cheat tho, I use a therma pen.
Brisket I made turned out ok. Decent smoke ring (much better smoking this go around compared to last time) but my seasoning rub wasn't that great. Meat also ended up a bit dry, even if it was tender and easy to eat/cut. Got it to 160 and then wrapped it to 195/200 and rested, wondering if my grill was just too hot or if I didn't wrap it in time.
POWERSPHERE
Member
Might have been too hot, as you should only wrap a brisket if you don't get it at a consistent low heat, ideally at 225. The fat should saturate the meat through rendering at this temp.
POWERSPHERE
Member
My summer project is to recondition these smokers and get them running for christmas. This is one of two next to each other with fireboxes underneath. Real wood smoking, can't wait to get them cleaned up and ready to go. Used to be commercial smokers about 25 years ago and have been decommissioned ever since.
Looks damn good. I need to post the pics from yesterday. I smoked a Boston butt and made bbq sliders.
On a side not I also ate a scorpion tail pepper yesterday...so that was fun
My summer project is to recondition these smokers and get them running for christmas. This is one of two next to each other with fireboxes underneath. Real wood smoking, can't wait to get them cleaned up and ready to go. Used to be commercial smokers about 25 years ago and have been decommissioned ever since.
Holy shit. Where did you find these?
Shin Johnpv
Member
All of that looks really good CrankyJay.
Do you guys continue to BBQ in the Winter? If so are you in areas that it snows and such?
Do you guys continue to BBQ in the Winter? If so are you in areas that it snows and such?
Hell yes I smoke in the winter, and I live in Buffalo NY.
The only thing to watch our for is high winds. When we get a lot of snow I like to shovel my patio and build a snow wall around my smoker to guard against the wind.
indigo-cyclops
Member
*fuck yea*
I've been grilling like a mad man since I went full-charcoal. Closing on a house soon, so I'm hoping to get a smoker of some kind. But I'd love the one you have.
POWERSPHERE
Member
My GFs mum bought a house that used to be a smokehouse 25 years ago. Thought i'd have a look and it's these monsters, two next to each other. Over Christmas i'm gonna clean em out and get them running. She has lambs on her property and when it's time for one to go, they're going into the smoker.
There's also a huge cold smoking room that's been sealed up that I can get running, but you'd need to put about 10 sheep / 200 salmon in there to make it worth your while.
POWERSPHERE
Member
Now that's commitment.
Totally making these next weekend.
phisheep
NeoGAF's Chief Barrister
For all that this is US-styled, it seems a good place to ask for advice.
Later this month me and Mrs phisheep are, being as the children have at long last moved out, moving into a flat that is small and cosy and has a tiny courtyard garden that is (a) easily maintainable and (b) has a bigass barbecue in the corner, with a chimney and all.
Now it would be a shame to waste it, but it looks like it has not been used for a while and is carrying a bit of rust.
Do you guys have any suggestions as to how to start up barbecuing from scratch? (OK, it's not quite from scratch - I've done a bit before, but I've never been very happy with it), and there's a new resource here just waiting to be used.
Later this month me and Mrs phisheep are, being as the children have at long last moved out, moving into a flat that is small and cosy and has a tiny courtyard garden that is (a) easily maintainable and (b) has a bigass barbecue in the corner, with a chimney and all.
Now it would be a shame to waste it, but it looks like it has not been used for a while and is carrying a bit of rust.
Do you guys have any suggestions as to how to start up barbecuing from scratch? (OK, it's not quite from scratch - I've done a bit before, but I've never been very happy with it), and there's a new resource here just waiting to be used.
Shin Johnpv
Member
Definitely read through this thread (I know it's a lot) check out The Naked Whiz for lump charcoal reviews. Check out Amazingribs.com for all kinds of usefull tutorials and information. Then head to youtube, where you can find a metric ton of BBQ how to videos. From how to trim a full spare rib rack of ribs down to a st louis cut, to how to manage temps in your particular style of grill.
Alos those Moink balls look AMAZEBALLS. What is the taste like on them?
Alos those Moink balls look AMAZEBALLS. What is the taste like on them?
Yea I'm thinking it was too hot as well, but I didn't get it started until almost noon
Next time I'll make sure I wake up sooner and work with fewer coals and just babysit it instead of the set and forget method I was using.So, had to use the wsm for something quick. I was aiming for a dry run, but something had to be eaten. Those MOINK balls sure came in handy.
Longing to try some proper bbq in the weekend.
You mean breaking it in without cooking anything? I never did that...I think my first test was chicken. Got the insides nice and oily from the chicken skin.
I always use imgur.
Snkfanatic
Banned
Damn CrankyJay is dominating this page. Great pics man, especially that platter of Ribs and Sausage
Shin Johnpv
Member
Made some pulled pork yesterday. I woke up nice and early to discover that the pork butt I had been defrosting since Thursday night, was still a solid block of ice. So at 7:20 am I ran to Shoprite and bought the nicest looking pork butt they had. Which was a boneless one that was wrapped to hold it's shape.
Here she is all dusted up with rub and a probe in place.
And here she is again after coming out of the smoke 10 hours later, and then sitting in for for an hour.
Finally after she'd been pulled.
Came out really good, probably my best pulled pork yet, and that's with no injection, no brining, just holding 225 for 10 hours and some dry rub.
Here she is all dusted up with rub and a probe in place.
And here she is again after coming out of the smoke 10 hours later, and then sitting in for for an hour.
Finally after she'd been pulled.
Came out really good, probably my best pulled pork yet, and that's with no injection, no brining, just holding 225 for 10 hours and some dry rub.
indigo-cyclops
Member
Did some pit beef yesterday, turned out amazing. My wife loved it!
Finished
Grilling
Finished
Grilling
Shin Johnpv
Member
Picture of the 2014 WSMs. Picture is from a dude on the weber kettle fan club forum.
POWERSPHERE
Member
I've got people coming around on the weekend and i'm trying to figure out what to bbq. I'm going to smoke on my offset, but can't decide between brisket, beef ribs, pork ribs, tri tip... I dunno. Gonna try Moink balls though!
Picture of the 2014 WSMs. Picture is from a dude on the weber kettle fan club forum.
Is that a firepit in the middle?
Shin Johnpv
Member
Pulled pork AND Pork Ribs!!!!
It is, though I don't know if that's one of the older Weber Firepits just there, or if that's something they're bringing back for the 2014 line. If it's one of the older ones it's missing the middle section.
older model firepit
http://www.amazon.com/dp/B0007IMT7W/?tag=neogaf0e-20
It is, though I don't know if that's one of the older Weber Firepits just there, or if that's something they're bringing back for the 2014 line. If it's one of the older ones it's missing the middle section.
older model firepit
http://www.amazon.com/dp/B0007IMT7W/?tag=neogaf0e-20
That's actually pretty cool. I'm thinking of making a permanent one next summer, but Weber's products are so good I might think about getting this.
Shin Johnpv
Member
Anyone in the US may want to check out their local targets. Some of them are discounting some or all of their Weber stuff. I've seen folks grab brand new 18.5 kettles for like 50 bucks. I managed to score a Jumbo Joe for 17.94. I wasn't going to get one but at that price it's hard to say no.
I'd say 190 at minimum. You need to get a good digital thermometer that you can check internal temp with. I took my last brisket to 202, some take it to 205. The thing with brisket is that it's very tough, and the connective tissues don't really start to break down until you get above 200. Go too high and it gets tough again. You should rest it for an hour wrapped in foil when you're done.
Really, just start here where I did.
Just depends on how hungry you are and how many you're feeding. If you can find a whole packer brisket those are best, those include the flat and point. For me, I was only able to find flats so I got two of those and I had enough for 4 meals for my wife and daughter. And these were big meals. I think each of my flats were about 10 pounds?
dskillzhtown
keep your strippers out of my American football
Picture of the 2014 WSMs. Picture is from a dude on the weber kettle fan club forum.
The silver circle on the side is the hole for temp probes go through. Great upgrade of the WSM.
Shin Johnpv
Member
The 14.5 WSM is now available if anyone was interested.
http://www.amazon.com/dp/B00FKE67V2/?tag=neogaf0e-20
http://www.amazon.com/dp/B00FKE67V2/?tag=neogaf0e-20
Shin Johnpv
Member
New Kettles with the new 2014 colors are showing up.
Copper colored performer.
http://www.amazon.com/dp/B00FLRAXJK/?tag=neogaf0e-20
Added some photos, here are what's coming
Crimson
Copper
Copper colored performer.
http://www.amazon.com/dp/B00FLRAXJK/?tag=neogaf0e-20
Added some photos, here are what's coming
Crimson
Copper
BigJonsson
Member
I might try to make a brisket on my gas grill this weekend.......
I know how to set my grill up for indirect heat and smoke
What should I look for when selecting a brisket? I'll be looking for one to feed 3-3.5 people so it won't be a huge one
1.5 hours of cooking time per pound?
Edit-
Well, this is how it turned out after carving, I cooked it a bit too long, had to struggle with on and off rain all day lol, was pretty tasty
I'm pleased with my results and know what to do differently if I ever do this again
And damn kosher meat prices, damn them!
I know how to set my grill up for indirect heat and smoke
What should I look for when selecting a brisket? I'll be looking for one to feed 3-3.5 people so it won't be a huge one
1.5 hours of cooking time per pound?
Edit-
Well, this is how it turned out after carving, I cooked it a bit too long, had to struggle with on and off rain all day lol, was pretty tasty
I'm pleased with my results and know what to do differently if I ever do this again
And damn kosher meat prices, damn them!
made a couple racks yesterday for my bro who was visiting, he was like "Wow, these are just like Q shack ribs (in North Carolina)" where he's from
I swelled with pride.
Getting my routine down pat for ribs..I definitely favor letting my coals and wood go for an hour before putting the food on so the wood is burning clean with blue smoke. Makes a huge difference.
I swelled with pride.
Getting my routine down pat for ribs..I definitely favor letting my coals and wood go for an hour before putting the food on so the wood is burning clean with blue smoke. Makes a huge difference.
POWERSPHERE
Member
Yeah, starting your fire an hour before cook is a necessity. What kind of BBQ you using? I'm using a cheap offset that I upgraded from my trusty weber about 6 months ago (still have the weber of course) and it's got some leaks I need to fix so it's a bit of wrestling match with temperatures due to my preference for using real wood, but i'm getting it down now. I'm finding a small start with hardwood kindling as bookends that you fill up with half charcoals / half fire lighters, then chucking on a few beer can sized lumps of hardwood (ironbark is the best around these parts in Australia) and leave it for an hour. I keep the next bits of wood under the firegrate to get them ready to combust so when I can see the heats starting to decline, I pop one on and put the next in the waiting room. Works really well.
I'll pop up some photos as i've just got access to my iPhoto library again.
Here's my last cook with Pork Ribs & a 6kg brisket & some sausage hiding up the back
Here's the chopping of the brisket 14 hours from putting it on the BBQ. With my leaks & fire skills, this was a battle, but I won in the end. I could do it much better now.
This is a lamb shoulder I smoked a while back over some ironbark and I think cherrywood. I was blasting the skin over the firebox coals to finish it off. I now just do this 'dirty' and throw it directly on the coals.
I'm using a WSM with a clay saucer...no more water for me.
I didn't even have to tinker with the vents or check with a digital thermometer, I trust my smoker is running at 250-275 with a load of hot coals and all vents open.
Was freedom not worrying about the temps actually.
So...it is Turkey smoking season...will be tossing a 22.5lb bird on this Saturday.
I love smoked turkey and love even more the flavor it passes on to the gravy.
Do you brine before?
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