He's all hyperbole. I didn't even invite his dumb ass to the artisanal glass blowing class, which I am VERY excited about, thank-you-very-much.
***Official Smoking (Meat and Stuff) Thread***
- Thread starter AgronAlum
- Start date
He's all hyperbole. I didn't even invite his dumb ass to the artisanal glass blowing class, which I am VERY excited about, thank-you-very-much.
Same here. My parents got a bigger one so they gave me their old one and I got pretty addicted. We use it at least 3-4 times a week.
That's pretty impressive. You must either work from home or be really in to late dinners.
Always the Aaron Franklin way- 50/50 black pepper and kosher salt.
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meh pork and chicken don't have to take that long which we normally do during the week. We have a Traeger so you can use it as a normal grill as well. My Weber Genesis needs cleaned before we start using that again.
I've had the Maverick (one bought, one gifted, both still work after multiple years).
Maverick Thermometer Amazon Link
I was gifted an Inkbird last Christmas, and I like the bluetooth connectivity to my Samsung phone:
Inkbird Thermometer Amazon Link
I've had a CharGriller offset, now have a Pit Barrel Cooker (best ribs ever, amazing capacity) and a Slow and Sear in a Weber Kettle (great for searing, and smoking).
AmazingRibs is my go to for information. I have his book, you can find it all on the website.
This is a great hobby you've picked.
Maverick Thermometer Amazon Link
I was gifted an Inkbird last Christmas, and I like the bluetooth connectivity to my Samsung phone:
Inkbird Thermometer Amazon Link
I've had a CharGriller offset, now have a Pit Barrel Cooker (best ribs ever, amazing capacity) and a Slow and Sear in a Weber Kettle (great for searing, and smoking).
AmazingRibs is my go to for information. I have his book, you can find it all on the website.
This is a great hobby you've picked.
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I bought this thermometer last fall. It works great. https://meater.com/ Can use it in your smoker, your oven, a grill, etc. It is nice because it is a self contained unit, no wires needing run out of your cooker. Transmits by bluetooth to your phone, tablet, etc.
Wow! That's some serious smoking right there. Between the time commitment and $$$ involved to supply the goodies, I think the wife would leave me if I tried for 3-4 times a week
Oh nice. I've also got a Pit Barrel Cooker. You don't find too many others in the PBC community around locally.
I love my Maverick wireless meat thermometer. It's a dual probe but it doesn't sync to your phone. I really don'tt need that function since I don't have a set it and forget it smoker, which means I usually stay at home and drink an ungodly amount of beer while babysitting the meats.
This always happens to me when you try to post an Amazon link... it's a website issue.
I convinced Janny to smoke some portabella mushrooms, and they were incredible. I'd rather have those than chicken thigh any day.
Thanks. Should have thought of that. But even direct conversion of the link text wasn't working. Tinyurl did.
I use my big old charcoal grill for smoking, rig it up for indirect heat and use wood chunks (hickory, apple, cherry). Don't think you have to go the new auto-feed pellet smoker route to get great results. I stick to pork back ribs, pork shoulder, and chicken thighs, but the results are pretty amazing.
That being said, my neighbor just got a Green Mountain pellet smoker, and it's very slick. He knows at all times the interior temp of the smoker, meat temp, can check it via the app when he's at his kid's football game, and knowing that if the temp dips it'll automatically feed more fuel I'm sure is pretty nice. And his results have been outstanding. When I smoke with my old McGyver'ed up rig, I spend hours out there making sure the heat is where it needs to be. But in my opinion spending a fall day on the deck with the smell of meat smoking and many beers isn't too bad.
If you smoke pork back ribs I'd recommend the 2-2-1 method. After the dry rub has been on for a half-hour to an hour, put the ribs on bone side down for two hours. Then take them off, wrap tightly in foil, and put back on bone side up for two hours. Then take foil off and put them on bone side down for another hour, basting with BBQ sauce of choice. I also spritz ribs with apple juice along the way.
I'd also suggest finding a dry rub recipe that you like. I tried a bunch and this is the one I've landed on and love it.
I personally use a normal cheap turkey thermometer. I don't know what type of smoker you have but around thanksgiving I got myself a pit barrel cooker made by a vet in Kentucky and it is the best thing ever. I never smoked anything before and now I think I am an expert. Easy to use and the meats are very taste and Juicy. I don't know if I want to try any other smokers ever because this exactly what I wanted in smoking meats and it is very cheap($299). When you buy your smoker from them, they even send you rubs for your smoking and then owner has his direct cell phone number and you can call him anytime and he will answer any questions you might have. I did call them one time and him and his wife are very good people, you would think they are your friend, but are just nice people.
