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Thread: The BBQ and Smoking Thread

  1. #2201
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    What are you guys? Students?! Get a Yoder

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    Quote Originally Posted by ercchry View Post
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    What are you guys? Students?! Get a Yoder
    Is that you Chef Tom?

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    Does anybody know where to get fresh flatiron steaks in Calgary?

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    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.

    Screenshot_20220123-191721_Gallery.jpg

    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!

  5. #2205
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    Quote Originally Posted by ThePenIsMightier View Post
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    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!

    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.

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    Quote Originally Posted by 90_Shelby View Post
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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.
    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!"
    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.

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    Quote Originally Posted by suntan View Post
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    Does anybody know where to get fresh flatiron steaks in Calgary?
    I had some good flatiron steaks from Backyard Meats

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    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.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by killramos View Post
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    Expecting ribs to be done in 3 hours sounds like a mistake
    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.



    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!

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    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.

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    Quote Originally Posted by ercchry View Post
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    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.

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    Quote Originally Posted by ercchry View Post
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    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.
    “There is no stall at 275”
    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.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    I think Kenji or someone did an experiment showing that a water tray does nothing.

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    Quote Originally Posted by killramos View Post
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    “There is no stall at 275”
    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.
    Quote Originally Posted by rage2 View Post
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    I almost shat myself after eating way too much at lunch with @killramos so ya, we can start the diaper thread now.

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    Quote Originally Posted by Buster View Post
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    I think Kenji or someone did an experiment showing that a water tray does nothing.
    Quote Originally Posted by Buster View Post
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    There are two types of people:

    Those who think anecdotal evidence is valid.

    Those who know better and rely on the data.
    I like neat cars.

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    Quote Originally Posted by 90_Shelby View Post
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    Kenji collected data.

    Do you know who Kenji is?

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    7A3F7B0E-3BDB-40A5-ADA8-694A81A83A14.jpeg
    Quote Originally Posted by 90_Shelby View Post
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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.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by Buster View Post
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    Kenji collected data.

    Do you know who Kenji is?
    Was his study peer reviewed?

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    Quote Originally Posted by ercchry View Post
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    Was his study peer reviewed?
    by an irrefutable source like Consumer Reports?

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    Quote Originally Posted by ThePenIsMightier View Post
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    by an irrefutable source like Consumer Reports?
    Quote Originally Posted by ercchry View Post
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    Was his study peer reviewed?
    I like neat cars.

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