Saturday is BBQ Day V3 - How big is your meat? | Page 20

Discussion in 'Mayberry Lounge' started by MASShole, Feb 9, 2017.

  1. RerouteToRemain Silver Belt

    RerouteToRemain
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    It took about 20 minutes to go from 275 to 225. Then it gets back to 275 quickly.

    I grill (chicken breasts, burgers, steak, etc) a lot more than I smoke so if I have to do some stuff that's not a huge deal to me but it is a bit disappointing. They should really have smoke level options on top of temp. If I smoked meats often I would be getting something else.

    The blend smelled fantastic, basically a fruity sweet hickory, we'll see how it goes. I might try my own mixture. In the past with wood chips I would often mix pecan and cherry or hickory and cherry. But I'll probably try out different brands as well. I'll see how this first smoke goes.
     
    #381
  2. RerouteToRemain Silver Belt

    RerouteToRemain
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    Accidentally put on a little too much rub and didn't realise it till later but other than that I was happy with how they came out.

    [​IMG]
    [​IMG]
    [​IMG]
     
    #382
  3. usmctanker242 Red Belt

    usmctanker242
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    Looks really good.. nice and juicy! Rub is one those things where "to each their own." Sometimes I go really heavy and other times I go real light... kind of just depends on my mood. When it comes to ribs I think they need a good amount of rub to give them some good flavor. I like pork but it's kind of bland without a good rub.
     
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  4. RerouteToRemain Silver Belt

    RerouteToRemain
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    Yeah it's the salt content in the rub that was a bit much. Just a bit too much salt. Sauce fixed that though.

    I was happy with the smoke ring and smoke flavor, was worried about both upon initial testing of the Traeger.
     
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  5. MadSquabbles500 Gold Belt

    MadSquabbles500
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    Now that I have a balcony. I going to buy a smoker and start bbqing.

    Give me recommendation for first time smoker, and a dry rub recipe.
     
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  6. MaureenCretis Brown Belt

    MaureenCretis
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    Weber Smokey Mountain, biggest you can afford.
     
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  7. MadSquabbles500 Gold Belt

    MadSquabbles500
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    I dont want the biggest contraption. I probably cannot fit, and i wont be cooking for a restaurant. I want something small, and for beginners.
     
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  8. MaureenCretis Brown Belt

    MaureenCretis
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    WSM comes in 3 sizes, you can never have too much smoker. They’re great pieces of kit, last for decades if you clean them once in a while. The small one is 14.5” in diameter, medium is 17” and the big boy is 22” or so.
     
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  9. MadSquabbles500 Gold Belt

    MadSquabbles500
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    oK I look into this.
     
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  10. usmctanker242 Red Belt

    usmctanker242
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    @MadSquabbles500, it really depends on what kind of fuel source you want. Weber Smokey Mountain is generally a very good, easy to use intro charcoal smoker that produces amazing BBQ. If you're good with your hands building a drum smoker is absolutely the best "bang for the buck."

    Being on a balcony really limits your options as getting heavy equipment up there can be a challenge. I guess it really just depends on what type of cooker you want and what kind of real estate you have to dedicate to outdoor cooking.
     
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  11. MadSquabbles500 Gold Belt

    MadSquabbles500
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    I want to use the charcoal. ARent there some really small ones?
     
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  12. usmctanker242 Red Belt

    usmctanker242
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    Yeah, the WSM sounds like it's probably the perfect cooker for you. Easy to use, light weight, small footprint, and as long as you use it properly it will make some amazing BBQ.

    https://www.amazon.com/dp/B00FKE67V2/ref=twister_B016PTQVF2?_encoding=UTF8&psc=1

    The 14.5" is small but you can do just about everything on it outside of a full packer brisket (though a small one might fit). There are TONS of videos on YouTube showcasing this particular cooker and how to use it.

    Good "setup / unboxing video" :

    Good video explaining how to cook on these types of cookers, ie adjusting the vents, adding fuel, etc :
     
    #392
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  13. MadSquabbles500 Gold Belt

    MadSquabbles500
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    Great thanks

    <{pranko}> <{pranko}>
     
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  14. Jesus X Gold Belt

    Jesus X
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    pork belly is good I like when it is in a ramen it comes out tender.
     
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  15. usmctanker242 Red Belt

    usmctanker242
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    I've never had pork belly in ramen but it does sound delicious.
     
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  16. Hooran White Belt

    Hooran
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    Which BBQ/Smokers do you guys have? I am looking for one for me currently, and I have found an interesting article on https://homus.org/best-grill-smoker-combo/ with some of them. I am thinking about Traeger TFB65LZBC from there. Have you ever dealt with it or with some similar devices? I would like to get some tips and thoughts on them from you. Thank you inadvance! ;)
     
    #396
    Last edited: May 8, 2018
  17. TankAbbott4Eva Red Belt

    TankAbbott4Eva
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    I've got a normal Weber which you can use to smoke, roast, grill no problems. I bought a cheap offset which was a shit idea, leaky as fuck and very inefficient. I'd like to get s Smokey Mountain as has been posted in this thread before, or save up for a Hark Offset or something.
     
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  18. usmctanker242 Red Belt

    usmctanker242
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    I've had quite a few over the least couple years, but right now I'm very happy with my Johnson Custom Smokers "Ultimate Chargrill Trailer."
    [​IMG]
     
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  19. RerouteToRemain Silver Belt

    RerouteToRemain
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    What size are the smaller full packers around you?

    Do you do flats often or mostly full. Looking for around 5lb flat or if I can find a small packer I might go for that.

    Any tips on them. Online research is overwhelming. Foil, no foil. Inject vs no injection. Lots of options and opinions.
     
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  20. Te Huna Matata Red Belt

    Te Huna Matata
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    Just bought an 18# packer at Costco this weekend. After trimming and separating the point from the flat, holy shit. I'd say the flat is down to 8# and the point is 5-6.

    EDIT: It's prime too.
     
    #400
    Last edited: May 14, 2018

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