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Just got a smoker, now what?

Discussion in 'Wackbag's Mean Cusine' started by Bill Lehecka, Jul 13, 2017.

  1. THE FEZ MAN

    THE FEZ MAN as a matter of fact i dont have 5$

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    Interesting thing I learned about ribs babybacks don't need anywhere near 6 hours to cook, I use my dry rub wrap them in foil and throw them on the grill for an hour or two, then finished them real quick on the grill, sauce on the side
     
  2. TreeFortRichard

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    For me 50% of achieving GREAT smoked/bbq meat is the prep. When I do ribs i prefer cooking st louis cut ribs because the are not as fatty. I trim the shit out of ribs. I pull the membrane (use paper towels for gripping). I then use a boning knife to trim the fat adhering to the under side that was under the membrane. I also trim and notch out top fat. When i am finished trimming the ribs are all meat. It's to the point where my ribs are so lean and meaty that I can't enjoy ribs from restaurants. I make them for parties on request, normally 4 racks. Everyone remarks that they are the best ribs they've ever had. I would guess with the prep time and effort a restaurant would have to charge $40-50 per rack.
     
  3. THE FEZ MAN

    THE FEZ MAN as a matter of fact i dont have 5$

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    The picnic is with delco SWAT
     
  4. Creasy Bear

    Creasy Bear gorgeousness and gorgeousity made flesh
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    Professional pitmasters swear by the Kurtz.

    [​IMG]
     
  5. gleet

    gleet What's black and white and red all over?

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    Now available at Big Lots!
     
  6. Hudson

    Hudson Supreme Champion!!!!!
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    Lure a few guys to your house with the promise of a Marijuana purchase shoot them with a .22, drive over one with a backhoe, stuff bodies in the smoker, set them on fire, and bury it in a 12 foot deep hole.


    Too soon?
     
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  7. gleet

    gleet What's black and white and red all over?

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    No.
     
  8. NotSoFast

    NotSoFast Registered User

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    So you remove 90% of the flavor. Gotcha...
     
  9. TreeFortRichard

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    No. Properly cooked ribs have all the solid fat rendered out. I trim thr surface fat. There is still plenty of fat inside the meat. There is so much flavor and you don't bite through giant chunks of fatty goo.
     
  10. hachet_wound

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    Before putting any food in it, I would definitely run it for a while at a high temp to burn off whatever machining/shipping oils, paint, or anything else that might burn off while cooking.
     
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  11. DiggerNick

    DiggerNick Well-Known Member
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    Do you soak your wood chips? I know it's an argument as old as time but I work with a guy who makes his own sausages and hams. He smokes them with dry wood and to me it leaves an acrid, burnt taste that overpowers anything and stays on your fingers all fucking day. Not the pleasant smokiness that you would hope.

    Would soaking the chips mellow the smoke out a bit? Or maybe he just smokes it for too long.
     
  12. NotSoFast

    NotSoFast Registered User

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    What wood does he use? Not all wood is good for smoking food. I've never noticed a difference in flavor between soaked/dry wood chips. I've usually seen chips soaked and chunks used dry. If not, the chips just catch fire and burn quickly.
     
  13. Frankie_b

    Frankie_b Talk softly and drive a big tank!

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    Cancer hopefully.
     
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  14. Bobobie

    Bobobie Registered User

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    Alton Brown made a smoker out of a Cardboard box, a frying pan, and an electric skillet.
     
  15. Bill Lehecka

    Bill Lehecka The Fat Horse v. 2.0
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    I read both arguments and I went with soaking.

    When I did my ribs, my big issue was keeping the smoke from going over 225. I cooked the ribs too fast. They were tasty, but a bit chewy. I'll be able to manage that better next time. The neighborhood smelled lovely regardless.
    I did that. In fact, I ran it at 500 degrees because I thought I was reading the Fahrenheit scale. Was reading the Celsius scale. Oops.

    I think the next time I smoke, it'll be brisket.
     
  16. Bill Lehecka

    Bill Lehecka The Fat Horse v. 2.0
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    I saw that. But that was more of a cold smoke for fish, wasn't it?
     
  17. NotSoFast

    NotSoFast Registered User

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    Salmon, yes.
     
  18. Mags

    Mags Edgelord
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    Is mercury-treated lumber good for smoking meats?
     
  19. NotSoFast

    NotSoFast Registered User

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    Only if you are in New Jersey.
     
  20. Creasy Bear

    Creasy Bear gorgeousness and gorgeousity made flesh
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    I smoke using only Formica and particle board chips.

    Gives the meats a lovely gluey, varnishy, plasticy tang.
     
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  21. Mags

    Mags Edgelord
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    This is exactly the advice I was looking for.
     
  22. Creasy Bear

    Creasy Bear gorgeousness and gorgeousity made flesh
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    IKEA furniture makes the best smoker chips. Something about the formaldehyde in the adhesives they use. Yum.
     
  23. Mags

    Mags Edgelord
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    That Scandinavian flavor.
     
  24. Creasy Bear

    Creasy Bear gorgeousness and gorgeousity made flesh
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    If you want a Chinesey flavor, you can't beat Lumber Liquidator engineered flooring plank chips.
     
  25. Mags

    Mags Edgelord
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    I have some old asbestos shingles at the beach house.
     

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