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Posted on 8/1/18 at 5:52 pm to doclsu08
How old do you want her?
Posted on 8/1/18 at 5:55 pm to MBclass83
I always wanted to smoke some oysters but I could never figure out how to keep the papers from getting soggy.
Posted on 8/1/18 at 6:03 pm to doclsu08
I'm confident to say my smoked brisket and ribs are pretty dam good(others have agreed). I built mine, 4'x4'x6'.
Like anything, it takes trial and error, finding what you like... what works for you.
Like anything, it takes trial and error, finding what you like... what works for you.
Posted on 8/1/18 at 6:04 pm to TheDude
grill masturbator identified Posted on 8/1/18 at 6:22 pm to doclsu08
I've got an electric masterbuilt smoker and it's never let me down. You should be able to get one for under $200. They're very easy to use and they cook some great food.
Posted on 8/1/18 at 6:24 pm to doclsu08
Outdoor Gourmet Vertical Triton
Triton Smoker at Academy
I used to work at a barbecue place when I was 16. Smoked 8 briskets a day there and can't tell you how many racks of ribs and chickens. I know my way around the smoker. I have one of these smokers. Decent quality for the money. I converted my Triton to run on gas. Small burner in the firebox. I use a cast iron Dutch oven to hold the wood with the lid cracked open. Wood doesn't burn since there isn't much oxygen but it smokes. It's almost a set it and forget it deal.
Triton Smoker at Academy
I used to work at a barbecue place when I was 16. Smoked 8 briskets a day there and can't tell you how many racks of ribs and chickens. I know my way around the smoker. I have one of these smokers. Decent quality for the money. I converted my Triton to run on gas. Small burner in the firebox. I use a cast iron Dutch oven to hold the wood with the lid cracked open. Wood doesn't burn since there isn't much oxygen but it smokes. It's almost a set it and forget it deal.
Posted on 8/1/18 at 6:32 pm to CptRusty
As someone else said, I enjoy the challenge of it. Can you admit that you really don't do anything? What you do takes zero skill or effort. I bet you like to go around bragging to people about what you smoked.
Posted on 8/1/18 at 6:40 pm to TheDude
No. Your analogy is awful. If you like fiddling with your smoker then more power to you, but you don’t need to waste time trying to convince me there is some inherent nobility in reading a thermometer and adjusting vents. Been there, done that for years. Automation of the temp control is superior.
Posted on 8/1/18 at 6:57 pm to doclsu08
At the end of the day, great vs good smoked brisket is about burning wood (ie logs, pellets, or lump charcoal), lots of airflow, lots of time, and the best quality meat you can afford.
Buy the book Franklin wrote, it teaches all you need to know. You can taste the difference of prime brisket vs choice. Natural grass fed vs choice. I think the biggest secret about the best brisket is buying the best meat you can.
Electric smoker= not enough airflow, not enough smoke but it is set it and forget it. You dont have to do anything and will produce acceptable brisket.
Big green egg= (I love mine) but not enough air flow to make the best brisket. It makes good brisket, but it has to be choked down to keep at 225-250 which limits the air flow. A benefit is you can do other stuff with it like sear steaks, or bake, or pizza, etc. Very versatile. I say a bge is like a wood burning oven that can do several things. Pretty much set it and forget it. Bge are great for ribs, pulled pork, and other smoked meats. It's just not the best brisket cooker and doesn't have much capacity.
Weber smokey mountain= your best store bought cheap option. Good air flow can burn wood. You have to tend it.
Pellet grill= set it and forget it. The machine does everything. I dont own one but have eaten great brisket from one. You can do other stuff with it.
Offset heavy metal smoker= your best bet for good airflow. You can burn real oak in it. Burn a small fire that combust down to white ashe and let as much air flow thru as you can without getting it to hot. This is the best backyard bbq. You have to tend the fire the whole cook. Its the opposite of set it and forget it.(Dont waste your money on a cheap thin metal one like Walmart has, you would be better off with a smokey mountain)
Barrel smoker= seems to work great but I've never used one.
Buy the book Franklin wrote, it teaches all you need to know. You can taste the difference of prime brisket vs choice. Natural grass fed vs choice. I think the biggest secret about the best brisket is buying the best meat you can.
Electric smoker= not enough airflow, not enough smoke but it is set it and forget it. You dont have to do anything and will produce acceptable brisket.
Big green egg= (I love mine) but not enough air flow to make the best brisket. It makes good brisket, but it has to be choked down to keep at 225-250 which limits the air flow. A benefit is you can do other stuff with it like sear steaks, or bake, or pizza, etc. Very versatile. I say a bge is like a wood burning oven that can do several things. Pretty much set it and forget it. Bge are great for ribs, pulled pork, and other smoked meats. It's just not the best brisket cooker and doesn't have much capacity.
Weber smokey mountain= your best store bought cheap option. Good air flow can burn wood. You have to tend it.
Pellet grill= set it and forget it. The machine does everything. I dont own one but have eaten great brisket from one. You can do other stuff with it.
Offset heavy metal smoker= your best bet for good airflow. You can burn real oak in it. Burn a small fire that combust down to white ashe and let as much air flow thru as you can without getting it to hot. This is the best backyard bbq. You have to tend the fire the whole cook. Its the opposite of set it and forget it.(Dont waste your money on a cheap thin metal one like Walmart has, you would be better off with a smokey mountain)
Barrel smoker= seems to work great but I've never used one.
This post was edited on 8/1/18 at 7:49 pm
Posted on 8/1/18 at 7:26 pm to TheDude
quote:
We'll, I'd argue that when you smoke brisket or pork, it's the same as saying I made pizza but all that I really did was call Domino's. You say you smoked something, but you really didn't do shite.
I didn't realize trimming the brisket, prepping it, making sure it's done, etc is the same as ordering a pizza. Some of y'all are ridiculous.
Posted on 8/1/18 at 7:50 pm to LNCHBOX
When I'm not using my MES I smoke mine over an open fire the way real bbq Masters do
Posted on 8/1/18 at 7:54 pm to doclsu08
Try plentyoffish.com
Posted on 8/1/18 at 7:59 pm to doclsu08
I’ve had a big Lang custom offset, smaller Bradley electrics and a Primo XL. All have their merits.
I recently got a RecTec 700 pellet grill. After only a few months, I’m selling the Primo.
Comes up to temp in minutes. Cleans easily. At full blast gets up to 500-600 which does an adequate job for searing. Fill up the hopper with pellets and you are rolling. More importantly, it’s completely digital. I can operate it and track it’s progress from an app on my phone. Dial up and down the temperature and even turn it on and off from anywhere.
It’s truly set it and forget it.
I recently got a RecTec 700 pellet grill. After only a few months, I’m selling the Primo.
Comes up to temp in minutes. Cleans easily. At full blast gets up to 500-600 which does an adequate job for searing. Fill up the hopper with pellets and you are rolling. More importantly, it’s completely digital. I can operate it and track it’s progress from an app on my phone. Dial up and down the temperature and even turn it on and off from anywhere.
It’s truly set it and forget it.
This post was edited on 8/1/18 at 8:01 pm
Posted on 8/1/18 at 8:02 pm to doclsu08
What's your budget? Do you want to learn temperature control, or do it easy-mode? Do you want old school (stick burner)? Too many variables baw.
I run a WSM, 40 MES with amazen tray, and about to drop the money on a Rec-Tec Bull. All three have different uses for different meats for different occasions.
And I haven't even stepped up to the real deal stick burner world yet.
I run a WSM, 40 MES with amazen tray, and about to drop the money on a Rec-Tec Bull. All three have different uses for different meats for different occasions.
And I haven't even stepped up to the real deal stick burner world yet.
Posted on 8/1/18 at 8:08 pm to CptRusty
Inherit nobility? I never said any such thing. Nice leap you made there! Just trying to point out that you aren't really doing much when you smoke something. If you are only interested in the end product, then your way is great and produces good food. I simply enjoy the process of smoking with a side stick burner and personally believe the end product to taste better.
Posted on 8/1/18 at 8:10 pm to LNCHBOX
quote:
And you're bitching about Cutco being overpriced
His crying in that thread was great. 
Posted on 8/1/18 at 8:10 pm to TheDude
Don’t even bother. Dude is a narcissistic frickstick.
Posted on 8/1/18 at 8:22 pm to Janky
some of y’all have some seriously hurt feelings from the mean things I said about Cutco
Posted on 8/1/18 at 8:22 pm to doclsu08
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