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Smokers / Grills
- Thread starter Kedwyn
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Tarrant
<Prior Amod>
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Yeah I have a pro series as well, here’s the grates on mine (With 6 chickens so you get an idea of size).
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Palum
what Suineg set it to
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I got one on sale thinking i would eventually get a gas grill also and haven't found the need. It's amazing. Granted, I really don't cook frozen burgers every night where I want to bake them at 500 degrees within 3 minutes so I don't mind the time.
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So now I will hit with the utter newb question. I won't have time to practice and get shit really right enough to trust myself to do all the meats for Xmas dinner. I will be smoking an inaugural brisket in it this week. (it's in the fridge, I figure to rub it tomorrow, and smoke it on tuesday). We have a pre-cooked turkey and ham (the usual "grab it from Sam's and go" variety). I should be able to drop those in on xmas morning at a low temp wrapped in foil and with temp sensors in to get them to a good internal temp right? (
Mrs. Haus
could heat em in the oven, but I'm trying to take workload off her on Xmas day)
We figure a 9lb ham, 13 lb turkey, and then pending the brisket going well Sous Vide reheating around 4-5 lb of brisket. Should cover 15 people by my estimation.
Mrs. Haus
could heat em in the oven, but I'm trying to take workload off her on Xmas day)We figure a 9lb ham, 13 lb turkey, and then pending the brisket going well Sous Vide reheating around 4-5 lb of brisket. Should cover 15 people by my estimation.
Palum
what Suineg set it to
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Yes but depends on what you're trying to accomplish time wise. Foil kills a lot of your convective heating with smoke, and pellet grills have a relatively small area above the heat source rather than distributed adjustable like gas. If you put it in foil you're going to need to use oven temps and just keep them from right above the burn pit and rotate them around.So now I will hit with the utter newb question. I won't have time to practice and get shit really right enough to trust myself to do all the meats for Xmas dinner. I will be smoking an inaugural brisket in it this week. (it's in the fridge, I figure to rub it tomorrow, and smoke it on tuesday). We have a pre-cooked turkey and ham (the usual "grab it from Sam's and go" variety). I should be able to drop those in on xmas morning at a low temp wrapped in foil and with temp sensors in to get them to a good internal temp right? (
We figure a 9lb ham, 13 lb turkey, and then pending the brisket going well Sous Vide reheating around 4-5 lb of brisket. Should cover 15 people by my estimation.
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That is what I was worried about, but not putting any foil over them I worry about drying the things out since they are pre-cooked. I literally looked at three local stores and couldn't find an uncooked turkey, it was kinda odd....
The alternative would be pans with no covering foil, and then baste juices over the meats every so often to keep moisture going. Much like using an oven.
Palum
what Suineg set it to
- 27,210
- 42,959
If you are all ok with the smokey flavor, it's not going to dry them out if you go low and slow. Granted, who knows how they were prepped. If you want to be safe do a quick butter injection on the bird. Don't know if you can save a Canadian Bacon roast.
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Well... Before trying to use it as a glorified reheater for Xmas. Trying first brisket tonight.
12 hours at 200
Wrap and raise temp to 260
Temp sensor to trigger at 195, remove at 210 to rest.
Using a very basic salt/pepper/garlic powder rub.
Odd being taken on :
12 hours at 200
Wrap and raise temp to 260
Temp sensor to trigger at 195, remove at 210 to rest.
Using a very basic salt/pepper/garlic powder rub.
Odd being taken on :
- Good brisket
- Dry brisket
- Poisoning myself and my wife
- Catching the entire place on fire overnight (Added by wife even though it's 8' from anything flammable)
Lanx
<Prior Amod>
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if you put a stainless steel pan (or just a foil pan) off water or you spray it occassionally, it won't be dry
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Plan on spritzing before wrap, and there's a tray on the rack under the brisket to trap drippings....
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Well...
12 hours low and slow (200 temp, 175 final probe temp) When I took it out to wrap just the pressure from my picking it up was causing juice to flow out.
Lesson 1 from first brisket, be a little more aggressive trimming fat cap on top. (This was fat side up)
How else have I ruined this magnificent piece of meat?
Now it has been wrapped in butcher paper, and is back in at 260 with a target probe temp of 200-210 to call "done" and then rest. Putting the probe back in only took maybe 10% the pressure that putting it into the cold meat took ,so I will take that as a good omen for the tenderness.
12 hours low and slow (200 temp, 175 final probe temp) When I took it out to wrap just the pressure from my picking it up was causing juice to flow out.
Lesson 1 from first brisket, be a little more aggressive trimming fat cap on top. (This was fat side up)
How else have I ruined this magnificent piece of meat?
Now it has been wrapped in butcher paper, and is back in at 260 with a target probe temp of 200-210 to call "done" and then rest. Putting the probe back in only took maybe 10% the pressure that putting it into the cold meat took ,so I will take that as a good omen for the tenderness.
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LiquidDeath
Magnus Deadlift the Fucktiger
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I've had good luck with the Franklin BBQ wrap. You throw a few tablespoons of tallow on top when wrapping to keep the briskets super moist.
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I had run off tallow in that pan under it. Kept that in a jar to the side to liberally reapply during wrapping and it seemed to be effective. End result was a solid brisket, juicy but not quite as "stupidly tender" as I tend to like it, but still "cut with a fork". Also not as much bark as I prefer. But I can work on that too. Smoke ring was very solid, but I expected that with 12 hours at a low temp.
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BrotherWu
MAGA
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I need a new smoker. I have owned a couple of electric models that worked great for me but the controllers eventually died. Other than that, I have had great results using them for chicken, ribs, shoulders, and especially brisket.
RANT. I also have a Traeger but I guess I am atypical in that I think it is a piece of shit. Very disappointed with that purchase. Mine had buggy code for the first two years, has not held up well and, most importantly, it tries to be both a smoker and a grill and is mediocre at both. As smoker, it imparts very little flavor and, as a grill it does not provide good direct heat so you end up doing stupid shit like reverse sears on steaks, which means cooking them for a fucking hour and you still don't get a good sear. I also seem to get fires on it at high temps even though I clean it every few uses. END RANT.
Anyway, I am thinking about going with a big boy real wood smoker but I am hesitant for a few reasons. 1) A lot of them seem to not be built well. 2) I frequently start briskets the night before serving them for lunch the following day. With an electric smoker, I can just get up once in the night to add some chips and I am good to go. Worried about having babysit temperature on an old school smoker. 3) Expense. I am not looking to start a food truck so I don't want to spend a fortune.
Hook me up boys. Green egg? Offset smoker?
RANT. I also have a Traeger but I guess I am atypical in that I think it is a piece of shit. Very disappointed with that purchase. Mine had buggy code for the first two years, has not held up well and, most importantly, it tries to be both a smoker and a grill and is mediocre at both. As smoker, it imparts very little flavor and, as a grill it does not provide good direct heat so you end up doing stupid shit like reverse sears on steaks, which means cooking them for a fucking hour and you still don't get a good sear. I also seem to get fires on it at high temps even though I clean it every few uses. END RANT.
Anyway, I am thinking about going with a big boy real wood smoker but I am hesitant for a few reasons. 1) A lot of them seem to not be built well. 2) I frequently start briskets the night before serving them for lunch the following day. With an electric smoker, I can just get up once in the night to add some chips and I am good to go. Worried about having babysit temperature on an old school smoker. 3) Expense. I am not looking to start a food truck so I don't want to spend a fortune.
Hook me up boys. Green egg? Offset smoker?
Springbok
Karen
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Maybe wrong place to ask - I'm looking to get a large griddle going (28"+ at least) and see that a company called steelmade makes a stove top griddle that looks like it could work - am I missing out using something like that vs a stand alone griddle for use outside?
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Stupid shit like reverse sears?
I don’t even have a come back for this
stupid shit like reverse sear?
bro you got no idea
remind me to steer clear
get outta here!