What are you guys? Students?! Get a Yoder
What are you guys? Students?! Get a Yoder
Is that you Chef Tom?This quote is hidden because you are ignoring this member. Show Quote
Does anybody know where to get fresh flatiron steaks in Calgary?
Here are some succulent smokies from a couple days ago. It's amazing how scoring them makes an improvement of almost 100% while I've found that scoring decent hot dogs actually seems to make them shittier... I don't have an explanation for that.
These were whatever Our Compliments brand or whatever (#Disobligay) and only cheese because my kids can't handle the heat from Jalapeno Cheddar (even though they used to fuckin shovel in the nanny's food which was spicy as fuck a few years ago). I slapped a few slices of Mezetta Jalapeno slices on mine and wow - what a superior product. So crisp and so incredibly hot yet magically without the mouth inferno.
Anyway, today I pulled some magic from my upper colon.
Holy shit, did I somehow rescue some ribs, tonight! Weber Smokey Mountain with water in the pan for the first time and that can go completely fuck itself! The temp will NOT go above 250 if you pour a gallon of water in that fucking pan!! I needed 300degF for these cheap side ribs I bought from Safeway and it was NOT happening! Mucho irritatingo!
So about 90 min out of the first 120 min was WAY under temp until I threw the water pan out in a fit of rage. After 2hr I pulled them to wrap with butter and sauce and switched to propane at around 400°F to try and recover.
Fuck me, it worked like a charm. These fucking things were brilliant!
I entirely credit the new rub and sauce that I bought which were weird as hell. They smell... Pretty much terrible, but worked magic.
Rub: Myron Mixon Rubba Dub Rib Rub
Sauce: Three Little Pigs Carolina Style Sauce
Holy bawlz, what an amazing 1-2 punch that have everything. That dumb sauce is as viscous as water but it still completely took the reins and added an incredible flavour!
Apologies for no rib pics, but it sure felt good to have this project go so completely sideways and then pull it out of the fire and enjoy the best goddamn ribs I've ever fuckin eaten in my entire life.
I'll try to add a pic of the leftovers, later. Wow, so good!
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It sounds like you got pissed off at your smoker for functioning exactly as it was supposed to, it was holding almost the exact temperature required for smoking your ribs.
Don’t get me wrong, I’m sure they tasted great cooking at 300 and they were probably ready to eat faster then they would be if they were cooked at a lower temp. With that being said, i couldn’t find a smoked rib recipe that recommended smoking the ribs at 300. Every recipe I could find on google says 225-250.
By no means do I claim to be the smoking expert but you likely tried water in the pan after my posts on the last page. Based on your trial, the smoker held the temp that most smoked rib recipes call for. That sounds like a good thing.
I like neat cars.
Ha! That's funny because the only recipes I found said 300 for 3 hours and I couldn't get it there with the water under any circumstances and since I only budgeted 3hr, I didn't have time to tell everyone, "Yo - no bigs... We'll just eat at 10pm!"This quote is hidden because you are ignoring this member. Show Quote
I'm sure there's plenty for lower temps as well, it's just that I didn't have that time.
I had never added water since I got this thing and I knew it held 275 on Xmas evening at -28°C so this really the me a curve ball.
I had some good flatiron steaks from Backyard MeatsThis quote is hidden because you are ignoring this member. Show Quote
Expecting ribs to be done in 3 hours sounds like a mistake
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Dunno, I've literally never done them on a true smoker and haven't made them in ages on my grill. But like I said, I found 2-3 YouTube videos and they all essentially said "300° for 2 hr, wrap and then back in for 1hr". One of those was Malcolm Reed (below) so I was loosely following that but in my WSM.This quote is hidden because you are ignoring this member. Show Quote
They sure turned out great, but it pissed me off that I had to modify and adapt rather than sit and relax. I had the pizza place on speed dial as a Plan-C, LoL!
I mean, they look fine.
There are a few serious BBQ teams that also subscribe to “hot smoking” at a much higher temp than the traditional 225-250F range.
Sounds like the water pan is doing it’s thing, and as long as you’re budgeting enough time it’s probably way less labour to keep it in that range.
Yes, it's less labour for sure. You could Hellfire the thing with coal but until the water boils off, it will stay right near 212°F. Position of drafts was also irrelevant. Much simpler, overall.This quote is hidden because you are ignoring this member. Show Quote
“There is no stall at 275”This quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I think Kenji or someone did an experiment showing that a water tray does nothing.
I'm a big fan of hotter smoking, particularly on briskets, for this reason. But you guys all know I'm no meat artist, so my comments here should be mostly disregarded.This quote is hidden because you are ignoring this member. Show Quote
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I like neat cars.
Kenji collected data.This quote is hidden because you are ignoring this member. Show Quote
Do you know who Kenji is?
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Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
by an irrefutable source like Consumer Reports?This quote is hidden because you are ignoring this member. Show Quote
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I like neat cars.