I've read good things about the A-maze-n version of a smoker box if you're determined to try and smoke on a gas grill.This quote is hidden because you are ignoring this member. Show Quote
I've read good things about the A-maze-n version of a smoker box if you're determined to try and smoke on a gas grill.This quote is hidden because you are ignoring this member. Show Quote
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
Soak wood for 24 hr beforehand.This quote is hidden because you are ignoring this member. Show Quote
They work, but require much more hands on to keep them smoking properly.
You clearly know nothing about wolf toasters.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
You’re probably right... I guess a toaster is a closer sibling to an electric smokerThis quote is hidden because you are ignoring this member. Show Quote
I just noticed that a Wolf toaster costs more than a Weber Kettle.
I make better fried rice than bbq. This came out of an Instant Pot before finishing in a Toaster.
Picked up a 4.5lbs pork shoulder this week. Gonna try it out this weekend. Any one have some tips or solid recipes? It will be my first time doing a shoulder.
Sounds like boneless picnic?This quote is hidden because you are ignoring this member. Show Quote
Rub: brown sugar and paprika is a must. Play with flavours from there
Coat in margarine, beef fat, or mustard so the rub sticks to it well, only add smoke for the first couple hours
Wrap at the stall, pull it at 203F... keep juice from the wrap, mix with bbq sauce and add back in after you pull the meat for extra juiciness
Pull at 203*F? Not 165*F?This quote is hidden because you are ignoring this member. Show Quote
You want pulled pork, right? 203F... wrap it at 160-165FThis quote is hidden because you are ignoring this member. Show Quote
def not 165
Going for my first brisket tomorrow on my kettle. Tips?
Simple rub. fat cap side down.
15 pounds. Planning on getting it on about 6 am. Going to do the snake method. 2x2 with an extra on top. Wrap at 150-160..
Hopefully an hour or two in the cooler.
Just keep an eye on the charcoal, you’ll get an idea of how often you will have to turn the grill to keep the fire indirect. Make sure to push all the ash/burning charcoal back into a tight pile too so when you do turn you’re not over top of that as well (gives off a fair amount of direct heat even if the ash looks done)This quote is hidden because you are ignoring this member. Show Quote
Also don’t forget a tin/baking pan/whatever full of water to keep temp fluctuations down
That sounds like too much charcoal. Define what you mean by the charcoal thing you said, please.
Like what's his name mentioned, if at any time, any portion of the meat is overtop of lit coals, it's going to incinerate it. Be weary of that because that's a big chunk of meat for what could be a small Weber.
Royal oak (briquettes) yes, kingsford, no... depending on ambient temp. Tomorrow looks nice, I’d personally do one on top every other row... after the wood chunks are done, those give off enough heat that 2x2 is fine. Vent at full open and this should maintain a solid 225F-250F at the grill (250F in the lid). Of course assuming you get a good lit 9-11 briquettes to start it off.This quote is hidden because you are ignoring this member. Show Quote
Full packer fits a full sized kettle just fine. Also it IS a big piece of meat, little fire. If you are a touch late to turning it it’s really not the end of the world. Just keep the point side closer to the fire and the flat furthest away and it’s easy.
22" kettle. Kingsford briquettes. Looking forward to it.
Edit. Started a little late. On the kettle at 7.
Last edited by dirtsniffer; 10-30-2020 at 07:15 AM.
I have a Beef Loin Roast with a heavy fat back that I want to put into my Electric smoker tomorrow.
Way different than a brisket...
Suggestion on cooking times ? Or just do the same...
Standard rub
Set smoker at 225
Wrap at 165-170 and finish
Thoughts ?
Thanks.
2011 Ram 1500 QC Sport
2017 Jeep Cherokee Limited
I don't know much, but for a roast aren't you aiming for a MUCH lower internal temp than a brisket?
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You could brine in beef stock overnight otherwise 225 for 4-5 hours should be good. Assuming it's around a 5lbs roast. Internal thermometer is your friend.This quote is hidden because you are ignoring this member. Show Quote
I do not wrap my beef roasts in the smoker and they still come out deadly. Aim for 130-135 internal depending on how you like it done. Make sure to let it rest at least 20 mins (longer is even better)
Last edited by Ca_Silvia13; 10-30-2020 at 09:09 AM. Reason: temps
What type of loin? Strip? Rump? Sirloin?
Steaks if it’s a nice cut, if not then yeah, same idea in prep and indirect heat and temp.. but bring up to ~125F internal then hit with some direct heat to finish. Not enough connecting tissues and fat to bring it up to a high internal like brisket. I’d probably cut the excess fat off of leaving it as a roast so you get better adhesion from the rub