I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by srvy:
I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.
Originally Posted by BWillie:
I just bought some Wagyu from Snake River Farms. I don't ever cook or eat steak at home, because I'm a lazy POS most of the time. I was wondering if you guys have had success cooking it on the stove with a cast iron pan.
I've always had difficulty grilling steak at home and it always ends up rubbery (I like my steak medium-rare). I believe that is because I don't have the grill hot enough, I'm not sure. The grills at restaurants can heat up quicker & are more powerful than home propane grills.
I thought about getting a wood pellet grill because you can be an idiot and use that, but I would think it would be even worse for steak and wouldn't sear the outside correctly. Anytime you cook steak longer, at less heat isn't good or so I've always been told.
We almost exclusively use the cast iron oven methods for steaks anymore.
They are always awesome and I buy good enough steaks that you don't need any grill flavor.
Originally Posted by srvy:
I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.
Thanks for the input guys. Yea I have mine at 240 to 250. I should bring the temp down and get a better thermometer and I should be good to go. [Reply]
Originally Posted by Barret:
Thanks for the input guys. Yea I have mine at 240 to 250. I should bring the temp down and get a better thermometer and I should be good to go.
There are a lot of people that believe you only have the first 2 hours of a smoke to get that smoke into the center of the meat. Don't know about that but also just in case, keep a good smoke going during that time. [Reply]
Originally Posted by BigRedChief:
There are a lot of people that believe you only have the first 2 hours of a smoke to get that smoke into the center of the meat. Don't know about that but also just in case, keep a good smoke going during that time.
Not that I always do it, but early on, when I first started smoking "for real", I was taught that 2-3 of heavy smoke as a cooler temperature ~190, then to taper-off the smoke but go hot (~250-270) for about an hour (to bark the meat), then back to something more normal for the rest of the process (200-210).
I did it that way for a long time and it worked really well. One guy actually brazed the meat during that hot period, placed the brisket on the grates over the wood on a side smoker, and that was AWESOME. Like 3-4 minutes on each side of a whole packer's cut.
But I use an electric bullet these days, so I've not done that for many years. [Reply]
Originally Posted by Fire Me Boy!:
Heavy smoke usually means creosote. I've always heard smoke 3-4 hours with the thin blue smoke. I get plenty of flavor that way.
A harder wood usually protects you there, and my personal opinion is that you control a lot of it by the amount of water you keep in the pan and where the pan is placed. I've tried it with the pan right over the wood (lots of steam), and I've tried it with the pan in various places inside the main body of the smoker. The latter usually works very well if placed just inside the main body; the water won't boil but will add some humidity to the burn. And, if you're burning the the wood correctly, it will indeed be blue. The magic is having only enough wood to keep the smoke white, but not run the temperature above 200 for those first two hours.
But hey, I'm a Vitamix person these days, not a lot of red meat. [Reply]
Up and running a few test rubs already this morning. We're doing a cook for a few pit crews at the Lucas Oil Late Model race in Wheatland, MO tomorrow. This is going to be a great weekend
Originally Posted by srvy:
I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.
Originally Posted by BryanBusby:
My wife would probably let me have one, but I know she'd want to buy ridiculous shit for herself in result.
Your solution is very simple.
As soon as she is convinced that she can't go on with the rest of her life without owning that Champion Competition Pellet Grill, then all you have to do is order it and wait.
Then you can go and buy some ridiculous shit for yourself.
