Who likes to smoke their meat?
- Thread starter walter
- Start date
qclabrat
Well-Known Member
4 hours of apple, didn't feel like splitting some cherry or peach wood I had. I need a better smoker which can start slow at 120F for the first hour. Still had some white stuff ooze out, albumin. Used pans of water to lower the temp but 120 is always a challenge. Keeping two pieces and freezing the rest for family in the mother land.
ekuhn
Well-Known Member
Ribs and a pork tenderloin, ‘cause someone doesn’t like ribs.
Tried to keep at 275 on my Weber kettle. Used the basket for the charcoal and hickory, but 275 was the high end of the range. Tenderloin was great, smoke ring is there, just light. 2.5 hour cook with a seat before the last hour. Ribs were excellent. Used the Texas crutch for a 4.5 hour cook time.
Tried to keep at 275 on my Weber kettle. Used the basket for the charcoal and hickory, but 275 was the high end of the range. Tenderloin was great, smoke ring is there, just light. 2.5 hour cook with a seat before the last hour. Ribs were excellent. Used the Texas crutch for a 4.5 hour cook time.
qclabrat
Well-Known Member
Both look great, I've never thought to do pork tenderloins
Jeff says to smoke it at 225F for 2 hrs with meat temp at 145F
The crutch is also my goto method, but I smoke it with the 3-2-1 at 225F
Anyone smoking anything for tomorrow's game? Gonna be in the 40's, so perfect Spring weather for grilling. I have some wings going into a Bolero Snort brine. Hopefully the beer doesn't kill them. Only using it because I didn't like drinking it.
Sorry no plating. Devoured to quick.
ekuhn
Well-Known Member
Perfect entry level offset smoker for sale found here:
http://www.mtbnj.com/forum/threads/rivergrille-cattleman-29”-grill-offset-smoker-nib.46528/
http://www.mtbnj.com/forum/threads/rivergrille-cattleman-29”-grill-offset-smoker-nib.46528/
Good once you perfect come to my place and set me up
qclabrat
Well-Known Member
Water is a must for kettles to keep it in the range. What type of charcoal you using and which stacking method? Went to NYC today, but have 3 racks planned for next week.
kettle comes with charcoal basket to create indirect heat. i use king briquettes -
went with mesquite too, usually dont do that to ribs. pics to follow - i think it worked.
OK - so the heat stayed under 250 for a long time - like 5 hours without too much charcoal - added a few bricks and went 7.
the small internal space, and relatively air tight kettle probably made a difference there. also, i had
two charcoal baskets - one died out, so if two were going it may have overheated (or maybe there
is only so much O2, so maybe not)
anyway - the ribs that were nearest the heat came out great - fall off the bone, melt in your mouth.
the ones on the far side were moist, but not nearly as tender. decent smoke ring and flavor.
purchased rib rub was lacking any punch.
looking for a riser now - i see a 10" insert with a rotisserie.
hot side was on the right - see the difference!
the small internal space, and relatively air tight kettle probably made a difference there. also, i had
two charcoal baskets - one died out, so if two were going it may have overheated (or maybe there
is only so much O2, so maybe not)
anyway - the ribs that were nearest the heat came out great - fall off the bone, melt in your mouth.
the ones on the far side were moist, but not nearly as tender. decent smoke ring and flavor.
purchased rib rub was lacking any punch.
looking for a riser now - i see a 10" insert with a rotisserie.
hot side was on the right - see the difference!
Last edited:
ekuhn
Well-Known Member
@Patrick is that the Weber Performer serial #00001?
You need a rib rack, that will def help to get air flow.
I put a small water pan in the center, then put the baskets in or use the snake method around. I think I normally run 2/3s open on the bottom and 1/2 to 3/4 up top.
Ribs looks real good. I had hopes of smoking something this weekend, but it never happened. I’ve been wanting to spatchcock a chicken to try it out.
You need a rib rack, that will def help to get air flow.
I put a small water pan in the center, then put the baskets in or use the snake method around. I think I normally run 2/3s open on the bottom and 1/2 to 3/4 up top.
Ribs looks real good. I had hopes of smoking something this weekend, but it never happened. I’ve been wanting to spatchcock a chicken to try it out.