Good to see a bunch of experienced smokers here! As I said these are my first few cooks so I have a lot to learn. I bought this because i’m old and lazy https://www.smokin-it.com/Smoker-p/smkmdl2-gen3.htm it’s been so much fun I am already eyeballing other traditional smokers so I can do big cuts of beef Need to figure out what kinds of wood I like best with each meat.
No wrap on that shoulder and used hickory. on to today i’m already boiling some eggs to make those deviled eggs that sounds fantastic! What kind of wood do you use with eggs?
Smoked some salmon that came out nice for the bagels I made yesterday.
@ScottW58 Looks nice, congrats! Re the best wood for eggs, you want a light smoke wood, I use apple, alder, maple, and occasionally cherry or pecan. For your first try with eggs, use apple or alder. Since the smoke time is generally low, you do want a good volume of smoke but again it needs to be blue or clear (white or grey smoke = very bad! means incomplete combustion and nasty bitter flavors).
And as an update for me… besides being locked in home jail, my back yard flooded in the recent heavy rains and I had 6"-10"’ deep water covering my patio until a few days ago (french drains are clogged apparently) … looking forward to smoking a 4-bone prime rib and some hard boiled eggs (makes the best deviled eggs and potato salad!) this weekend, it’s been a month or more since I last fired one of the smokers up.
Boil then peel and smoke. You want to boil them to the point of being solid but not fully done (be careful in peeling!) for the best texture. I sometimes will boil, chill, then crack the shells but not peel fully to get an interesting pattern on the egg whites (aka, my “crocodile eggs” with some sriracha used for the deviled yolks). Smoke at low temp - 200 degrees or less if your setup allows - for about 20-30 minutes. You can also smoke raw/unpeeled eggs and get some color and flavor but it is not as pronounced - smoke at 225 for 1-1/2 to 2 hours. I’ve done "soft boiled’ eggs this way for some crazy good eggs on brisket hash breakfasts but usually at BBQ comps where I’m up at 4 AM anyway.
Very nice. I sold my Egg when I realized I had 8 different smokers and only 3-4 types were in use regularly (I now have two 60 gal Vortex barrel smokers, a 30 gal PBC, a MasterBuilt 60" electric smoker for doing cold smokes, a fixed stand 60" OK Joe stick burner, a PK Kitchen charcoal grill, and the mack daddy - a Lang 84" offset trailer stick burner with a warming box and built in coolers and wood storage. I admit to using a Pitmaster IQ temp controller on the barrels but the rest are all ‘old skool pitmaster’ manual temp control.
I understand that for many people, controlling your temps manually is a lot of the fun and sense of accomplishment, but when I’m smoking, people are coming over, and I’ve got shit to do. I really needed a solution to untether me. Maybe some day I’ll get better organized and not need to run around so much, but why deny myself smoked meat in the mean time? Especially if that day never comes? Hey, quick question for you, do you ever smoke portobello caps? My husband went vegetarian on me about 6 years ago, and we just throw them in in a glass dish with about 1-2 hours left, but I’ve always wondered if there’s anything else we should be doing.
@mtb002 I totally get that, when I am doing BBQ for guests at home or work I use my barrels with the IQ controller. No excuses or apologies needed, I’m not a BBQ snob. For me, as I delved deeper into KCBS and SCA competition as a competitor and judge, by manually monitoring temps I learned much about the impact on temp control vs environmental factors (wind, rain, sun) and the fact that each piece of protein/meat can behave very differently really upped my learning and BBQ game. So the manual smokers really helped in my BBQ pitmaster journey.
At the end of the day it’s all about having fun and enjoying some great BBQ (paired with a great match of Vino!).
@mtb002 And yes, i have done porto caps a few times - the key is to keep the temp low (225-250, never above) and use a light wood like apple as the mushrooms really absorb it. You really want to get to the ‘blue smoke’ or no smoke stage before adding the caps to the smoker or you will get an unpleasant bitter flavor.
oh, and smoke them right on the grate - brush with melted butter and the spices of your choice, maybe some Worcestershire sauce for more umami. They are done when slightly soft and ‘wrinkly’ looking.
I’ve got a cheap Masterbuilt electric smoker…amateur, I know, but foolproof. And, I’ve got to thank all you on Casemates (and the prior site) for introducing me to the concept of smoking and of dry aged beef.
Anyways, any smoking and any aging of beef, is better than none at all.
Again, thank you all for kicking my gastronomy up a notch.
@FritzCat I started out with a Masterbuilt 10 years ago, and I still use it for cold smoking (made an external smoker box with a small computer fan to pull the smoke/heat out of the main chamber). It’s all good!
@klezman Been away for a while but for lox you want a cold smoke…thus I still have my old Mastrebuily electric unit with a home made external smokebox to keep the temps down, usually smoking at night when the temps are in the 50’s-60’s. You can make an external box to hold the food ( I fabbed up a metal box from a very large (2 cu ft.) ammo can with holes cut in it to add two computer cooling fans to pull in smoke from the hot box (the main masterbuilt smoker, using the exhaust port) connected with 3" dryer hose plumbed into the ammo box with another fan on the cold box to pull the smoke through. Masterbuilt sells a kit to do this also, see https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE
Well I did it, man i’m having the time of my life with this thing! Apple wood smoked deviled eggs but I use my friends smoking hot sauce that he makes. Smokey and nice but I could have gone a little longer for more smoke flavor…next time!
Is there anyone closely familiar with smokers? My sister and I are going to buy a smoker as a birthday present for our dad, but we know nothing about it. We consider buying Cuisinart CPG-4000, if you know something about it, or you use it, please write to me. It’s not cheap so we wanna make really good present.
@TiWill I got smoke vault 24 inch that i got from bbq guys but home depot sells them as well. I’m a big fan of it and its better than my previous masterbuild smoker. Really nice temp control for a gas smoker and its easy to remove all the racks to clean, and no underneath smoker flare up
@InFrom@klezman Yep, I’m still in Ithaca, NY and now as a fully minted potato doctor, although because of covid i never actually got to walk across the stage yet, but got my diploma and defended. So once covid is over come visit
Ok, don’t want to rain on your parade, but… I have a simple electric smoker which works very well. Keeps proper temp, timer…simple. The question that I have is; does Dad want complexity, does he want to become a grillmaster, or does he want to simply smoke some meat occasionally?
I’ll probably be smoker shamed, but I can handle it. And I’ve been waffling on what to buy for months. Limited space, wanted set it and forget it for the most part. Just pulled the trigger on the Smokin-It #1. I might wish I did a #2 but in the mean time I’ll have fun playing with this.
SmokinTex 1100 was the other option.
@kaolis It looks like a nice compact smoker. About the only thing missing in my opinion is a water tray at the bottom (above the chip chamber) to add moisture and catch drips (I realize there is a drip pan beneath).
@Mark_L Water tray easy enough to add, most just put a vessel next to the firebox or either side. I’ve seen a million opinions on how/when/if to use one. Guess I’ve got some experimenting to do.And these are supposedly pretty tight units as far as one needing one. Not functional as a redundant drip tray though obviously. We shall see.
Hey now that’s a nice little smoker! I had one for a while before my future son in law decided that everything coming out of it was delicious and asked me if he could buy it So I ended up getting the pit barrel so I could do larger cooks. Have fun!
I can’t wait to smoke a turkey! I have a hanger for that in the pitbarell, I need to try one hanging and one flat to see what I prefer, although I’m sure I will be happy either way. That’s a nice looking bird Mark!
No way I would sous vide it first you want some bark! My best one’s were cooked at 240 or 250 usually around 6 and a half hours or when your thermapen has no resistance when you check the temp, for me around 200 degrees plus or minus.
I think that depends on your smoker and some people cook it at around 220ish. I think my smoker the Pit Barrel cooks slightly faster not to mention if I go for 220ish it’s more work and I have to pay attention and I’m old and lazy
@Mark_L@pseudogourmet98@ScottW58 whole briskets in the PBC take 6-9 hours from my experience. My last brisket in the BGE took 20-22 hours at around 206-220’s That was the best brisket I’ve had. I normally don’t eat leftovers and was eating that for 3 days alongside the pulled pork butt we smoked too. My chest hurts thinking about it…
@Mark_L@pseudogourmet98@ScottW58 wifey just got me one for Xmas/anniversary/bday and its been a dream. It’s stupid easy to manage the temps and they are extremely consistent when using the conveggtor. I was comfortable enough to sleep my first time using it. Get the XL if your considering one.
@Mark_L@pseudogourmet98@ScottW58 Re whole briskets in the PBC…I was an early user for the PBC and mine is about worn out after 9+ years of continuous use. Typical PBC temps are in the 275+/- range unless you use a temp controller, which I adopted (after much teeth gnashing) about 6 years ago. Combining that plus the ‘minion method’ (Google it) results in reliable temps of 225 for up to 12 hours (depending on the coal type used) which is enough for all but the most difficult stall-prone briskets (more so if you wrap at 150-160, regardless of what Franklin says). Best of both methods - low temps plus PBC ease of use.
Edit - If the stall, after butcher paper wrap, extends past the coal load - use the oven to finish. Seriously… for a home (non-comp) cook, who cares? It’s all about the end result. Cheers, Barry (aka KCBS ‘Team TBD’)
Not the minion method on the PBC but I have found if I use less coals and close the air intake a bit it will settle down around 240 to 250 then open it a bit more after 3 to 5 hours to maintain temp. I always wrap around 160 and always got through the stall, maybe lucky I guess? Good to see you’re around I will probably need your expertise when I get my next smoker
@Mark_L@pseudogourmet98@ScottW58 Yes, you can keep the PBC temps down but it’s more fiddly with coal load, number of coals to light, and tweaking the intake setting when the temps are below 275. I did the ‘shim the lid with folded foil wedges’ tricks and got really good at it - the PBC is a perfect starting place for serious BBQ (and a lot less $$$ and weight than the BGE, which I also have). But when I started competing, it became a lot less stressful to use the temp controller, pretty much set and forget (still need to get the proper number of coals lit to start, etc). I’ve since moved on to a pair of 60 gallon Vortex barrels and a 60" Lang offset for comps but the good old PBC is still the go-to for use at home. cheers
Yeah I tried cracking the lid and foil but did not get good at it, I have gotten good with the less coals technics although cracking the lid at the end of a chicken cook gets the skin where I like it. Love my PBC!
@ScottW58 tried it twice with a Kansas style rub. Smoked it until 165 in BGE, then threw it in a wrap. Used 350ml first time, 750ml the second time, it definitely liked the full bottle. Had it with kings Hawaiian rolls.
@kaolis That is gorgeous, but I can’t look at this picture and not think you are going to try out the 3-second rule or you really love your dog. (I know the weight of that beautiful belly is keeping it safe, but the precariousness!)
I was going to smoke 3 racks of ribs today (in preparation for family coming) but my electric smoker always tripped the GFCI (maybe got a bit damp since I last used it) so ended up using my charcoal grill (I got through the first two steps of the 3-2-1 method). So far they are tasting good.
Ok, salmon and Italian sausage yesterday. Sausage doesn’t look particularly impressive but it was good meat but did take on more smoke than I thought it would. A small piece of boneless pork shoulder/butt a week or so ago. I was a little worried about the pork, really small piece, not much over 2 pounds. Heck not bigger than a lot of pork tenderloins. Anyway did an overnight brine. Then coated in mustard and rub and wrapped in plastic wrap for another overnight. Then a real slow smoke at only about 200 F until the very end which I increased to about 250. Took it to 190 and pulled and rested. Was awesomely tasty.