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Any recommendations? |
Did a turkey breast on the smoker. The younger son is getting interested in it, and that's very cool.
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The <$300 and >$600 smokers you will find a wide and varied opinions. There are links in here to electric smoker forums that are full of guys that take using an electric smoker as an art form. But just get their information and opinions. They was way too serious. Most of us in here are your typical backyard smokers. Probably have better advice for the smoking noob. Also this thread: http://www.chiefsplanet.com/BB/showthread.php?t=288763 |
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Thanks! Sent from my iPhone using Tapatalk |
I like the looks of this one.
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**** Bradley Smokers with all my heart.
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First home grown sweet corn on target for harvest starting Friday. Can't wait for grilling
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Bradley won't replace any of that and expects me to pay close to $100 in replacement parts to fix it. It's a hunk of shit. |
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I guess I'm just the kinda sovonabitch that is always searching for the silver lining. Which probably would have made a nice gasket for the door before it fell off. Dinny |
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Dinny |
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PitBarrelCooker.com
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Ever used a PBC? I love mine. |
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I'll take the time to recommend an Akorn if you're looking for a good affordable basic smoker
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What are you Smoking/Grilling/BBQ'ing this weekend?
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The key to better flavor is not using 100% charcoal like they say. I use about 40% wood chunks and get very good results. Better than my electric, better than the old propane, and more consistent than the old stick burner I used to have. You don't have to hook it. But I can tell any moisture difference in the stuff I've hung vs. the stuff I've put on the grate. |
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I did tons of research, too. Ended up between the WSM and the PBC. While conventional wisdom would have put me with the WSM, I went PBC and don't regret it. I have a Weber kettle, and it's great. I wouldn't have been wrong to go with the WSM. But something drew me to the PBC. It's also made in the USA, and their support reputation is stellar. Supposedly the non toll-free number on the emblem goes straight to the president of the company, any time of day. And I'll tell you, the fact I can do a brisket or pulled pork in 6 hours instead of 14 is awesome. |
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The PBC cooks around 300 (310 if I use 40% wood chunks). Lots of pitmasters use hot and fast (300+). Not much evidence that you need low and slow. There was a discussion on this earlier in the thread of you care to look back. |
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I've never used an extension cord to run any of my smokers. |
Electric smokers are shit
Amateur hour for sure. |
Okay thank you for your dripping hot take.
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You really are a worthless ****. Get back in your hole. |
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I hope the 55 gal drum barrel is just made to look like one only and is a heavy gauge steel though its porcelain paint heat takes a toll. I notice they sell replacement drums so I wonder. Anyone who has been around a farm or construction site or have made barrel smokers know the bottoms burn out quickly. Its pretty easy to maintain heat over 300 on a WSM if you want to and ribs on a meat hook I would be scared they would drop into the coals unless your drying them out at to high a temp. If this is a beefier drum I would be interested but if its a jazzed up regular 55 gallon drum no thanks.
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I've read up on them & my fear would be the meat falling off the ribs into the charcoal. I love fall off the bone ribs but can you have that with the PBC? Sent from my iPhone using Tapatalk |
You really don't want your meat falling off the bone, because that means you overcooked them.
Shouldn't be an issue. |
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Wouldn't the juices from the meat dripping on the coals fluctuate the temperature?
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Also, do you have to have pink salt? Is that a must need ingredient? |
Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.
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From Grillbeast.com
Lesson 5: Cook Over Indirect Heat When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF. Sayin.... |
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That's what I was thinking. Drippings on hot embers does create a funny smell, didn't think about that. If FMB likes his product and doesn't have any issues with it, I'd take his word for it. |
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There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk. Dinny |
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Traveling for work today. Will reply tonight at the hotel.
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Dinny |
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:clap: Dinny |
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I know a lot of guys are running higher smoking temps to push along larger briskets so to cut smokes from 12 to 14 down to the 8 hour range. I dont know of anyone that pushes 300 or more for a brisket I have done 275 with excellent results and try not to rise over 285 without damping the WSM. I wouldn't smoke ribs at a higher temp simply not worth the mistake as I have always had great results at 220 to 230. I never let drippings drop to the coals I either line the drip bowl or buy foil pans to catch. I dont worry about wood chunks after the first 2 hours as the meat I have been told has taken by then all the smoke they can and to much smoke can be detrimental with off tastes. Now that may or may not be true its just what I have been told over 35 years of smoking and works for me. I say if you smoke like your results and tastes good to you then your doing it right. I dont insist anyone follow anything I post in smoking I just post what I have done. I think some folks think if you dont do it as they say your doing it wrong.
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I'm a 220-230 foil catch pan guy through and through. Agree 100% with the last part. A million ways to smoke a cow. Or pig. Dinny |
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Working on a little Beef and Broccoli for dinner tonight.
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Really? I always thought the best ribs were the ones where the meat just falls off the bone. I learned something new. Sent from my iPhone using Tapatalk |
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I think I mentioned that earlier - straight out of the box, the manufacturer says don't use wood, only charcoal. And everything coming off it tastes grilled (which is good), not smoked (which is what I want). Over the smokes, I've slowly increased the amount of wood chunks replacing charcoal and closely monitoring temperature with my Chef Alarm and air temperature probe. I'm up to about 60/40 charcoal to wood, and the air temp has gone from just below 300 to around 310-315. The "grilled" flavor is gone, so whatever is vaporizing on the coals isn't flavoring the meat anymore. I'm still working on moving the charcoal/wood mix to closer to 40/60. I may have to artificially block some of the air flow to choke the fire some. Quote:
I haven't noticed any bitterness. For my last brisket (a 10-pound flat), I cooked over direct for the first 2-3 hours until I hit about 165, then wrapped in foil. Quote:
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I maybe missing something but why are you not using a water pan? |
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Because that's not how the PBC is designed. I may mod it to do that, but it would take a lot of the hanging space away. |
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This thread makes me sorry I sold my smoker. That being said, oh well.
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But what's worse than fall-off-the-bone is still-welded-to-the-bone. Nothing worse than ending up with half a pound of meat between your teeth because you had to tug on it like a lion on a wildebeest for an hour. |
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Damn, tooge. Knockin' the shine off FMB's new gadget like that. The main reason I use the water pan is temperature control. 2 gallons in the water pan gives me 6 hours of virtually worry free steady 225 degrees. Then I add another 1 or 1.5 gallons which will take me to the end of an average brisket. Sometimes you get a piece of a real stubborn cow that won't go through the stall. 1 more gallon and 225 to submission. Two mods I added when I first bought it. The stai....... Three mods I added when I first bought it. The stainless steel door. Latch for said door. The gasket set. I can control the temperature of this unit down to a gnat's ass with the wireless dual probe thingy. It's almost like cheating or sumthin'. Dinny |
I'm just busting his chops. I've yet to find a smoker, and I've had many over the years, that puts out food any better than the wsm. Particularly when you factor in how easy it is to us, the cost, the amount of fuel it burns, the amount of food you can put on it, etc. There are many ways to skin a cat though, and I've seen enough pics of his food that I'm guessing its fantastic tasting too.
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I'll be over here harmonizing with the WSM Choir. Dinny |
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