Smoking...

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Michael Wise
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Smoking...

Post by Michael Wise » July 12th, 2015, 8:44 pm

Michael Wise wrote:
Ware wrote:
MW, do you reverse sear your steaks? It was a game-changing process for me... nothing better than a reverse seared filet seasoned only with kosher salt and black pepper. Now you have me thinking... off to the meat market I go. :D
No sir, I do not. But I will now. :D
So I just now got around to trying the reverse sear.

Caught a couple moles for the GNE's(greatest neighbors ever) and he gifted me with 2 porterhouse steaks yesterday.

Thickest steaks I've ever attempted, so I thought that there couldn't be a more perfect time to try this reverse seat out.

I'm a believer. Almost forgot to take pics. I think I can do better, but this is the most wall to wall pink I've ever gotten. And on a steak that thick is a pretty good accomplishment for me. Pulled them off at 130°.
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Re: Smoking...

Post by SACole » July 12th, 2015, 10:42 pm

If there was a like button I would have pressed it.


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Re: Smoking...

Post by JustAGuy » July 13th, 2015, 7:03 am

Michael Wise wrote: So I just now got around to trying the reverse sear.

Caught a couple moles for the GNE's(greatest neighbors ever) and he gifted me with 2 porterhouse steaks yesterday.

Thickest steaks I've ever attempted, so I thought that there couldn't be a more perfect time to try this reverse seat out.

I'm a believer. Almost forgot to take pics. I think I can do better, but this is the most wall to wall pink I've ever gotten. And on a steak that thick is a pretty good accomplishment for me. Pulled them off at 130°.Image
Mmmm food porn.

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Re: Smoking...

Post by Ware » July 13th, 2015, 8:50 am

Looks great, MW!

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Re: Smoking...

Post by Tsmith » July 30th, 2015, 10:09 am

Ware wrote:
Tsmith wrote:thanks, looking forward to it

next up is a new smoker as the one i have is the generic model from Lowes but i want to get the Weber 18.5" smokey mountain smoker
I started on an 18.5" WSM - then moved up to the 22.5". If you like doing full slabs of ribs, I would recommend the 22.5". The 18.5" will do them, but you have to get creative.
Finally ordered the Weber 18.5" Smoker last night which Ive wanted for a few years but held off as my cheap 14" Smoker from Lowes has served me well. I noticed recently that you can use your card rewards through Amazon now which I had $200 of so I ended up paying under $100 out of pocket for the Weber.

I thought about the 22" but since I never had any issue with the 14" I have now I figured the 18.5" Weber would be more than enough.


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Re: Smoking...

Post by Ware » August 1st, 2015, 1:10 pm

Tsmith wrote:Finally ordered the Weber 18.5" Smoker last night which Ive wanted for a few years but held off as my cheap 14" Smoker from Lowes has served me well. I noticed recently that you can use your card rewards through Amazon now which I had $200 of so I ended up paying under $100 out of pocket for the Weber.

I thought about the 22" but since I never had any issue with the 14" I have now I figured the 18.5" Weber would be more than enough.
You will not be disappointed. Dollar for dollar, I think it's one of the best smokers you can buy. If you haven't already, check out the The Virtual Weber Bullet/Bulletin Board.

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Baby Backs on the Yoder

Post by Ware » August 1st, 2015, 2:27 pm

I decided to smoke a few racks of baby backs on the Yoder YS640 today. I think it's new since the last time I posted in this thread. I had a nice stick burner, but I'm at a very busy time in my life and tending to the fire really sucked the fun out of it during long (overnight) cooks. So I decided to sell it and get a pellet grill. I'm very pleased thus far. There are a lot of pellet rigs out there, but this one is built like a tank and made in Kansas, USA.

I selected Oakridge BBQ's Competition Beef & Pork Rub for today's cook, and then sprinkled a bit of their Habanero Death Dust to add a little more heat. Nothing special about the baby backs - just removed the membrane.

They went on at 12:30pm... I will report back.

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Re: Smoking...

Post by Ware » August 1st, 2015, 4:20 pm

About 2.5 hours in...

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Smoking with BBQr's Delight hickory pellets today. I usually use a 50/50 mix of cherry and pecan. These are made in Pine Bluff, Arkansas.

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Last edited by Ware on August 1st, 2015, 5:21 pm, edited 1 time in total.

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Re: Smoking...

Post by Ware » August 1st, 2015, 5:14 pm

After about 3.5 hours, I see the mahogany color I like, so I pulled them and wrapped them tightly in foil with a bit of brown sugar and (local) honey. Then back on the smoker, meat side down.
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Last edited by Ware on August 1st, 2015, 7:26 pm, edited 1 time in total.

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Re: Smoking...

Post by Ware » August 1st, 2015, 7:17 pm

After about 2 hours wrapped, I unwrapped them and put them back on the smoker. Notice how the meat is starting to pull back on the bones. :grin:

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I used some of the drippings that were left in the foil to add to some baked beans in a Staub Cocotte. I usually cook the beans in a foil pan on the smoker under the ribs, but I forgot to start them in time. Dinner is at 7:00.

ETA:
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Boilers

Post by dfw_pilot » August 1st, 2015, 8:12 pm

Sweet smoking! Oh, and Hail Purdue!

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Re: Smoking...

Post by Ware » August 1st, 2015, 9:25 pm

I glazed one rack with sauce, left one dry, and sent the other one to my in-laws. They turned out well.
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Re: Smoking...

Post by SACole » August 1st, 2015, 10:51 pm

Well done sir. I'm due to cook some BBQ soon. Probably one more before football season then it happens more often.


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Smoking...

Post by Tsmith » August 1st, 2015, 11:59 pm

I'm finally ready to smoke some ribs tomorrow after two days of seasoning the new Weber smoker.

I started with a dry run yesterday followed by a run of fatty pork to season the inside. I started with a run of chicken today followed by another round of fatty pork and the difference between today's pork and yesterday's was pretty dramatic.

I couldn't get the temp right or even high enough yesterday but I quickly learned how important the vents are on the Weber which I didnt hv on my cheapo. I also used a mix of lump charcoal and KF blue today for a consistent 220-230 for 5 hours.


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Re: Smoking...

Post by Ware » August 2nd, 2015, 10:56 am

Tsmith wrote:I'm finally ready to smoke some ribs tomorrow after two days of seasoning the new Weber smoker.

I started with a dry run yesterday followed by a run of fatty pork to season the inside. I started with a run of chicken today followed by another round of fatty pork and the difference between today's pork and yesterday's was pretty dramatic.

I couldn't get the temp right or even high enough yesterday but I quickly learned how important the vents are on the Weber which I didnt hv on my cheapo. I also used a mix of lump charcoal and KF blue today for a consistent 220-230 for 5 hours.

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You probably already know this, but on the Weber Smokey Mountain (WSM), your top vent should be 100% open, 100% of the time. Temperature adjustments are made via small adjustments on the bottom vents. Start it using the Minion Method and make small adjustments - giving it plenty of time to react.

Also, don't get too caught up in maintaining a precise temp - over the course of a long cook, the meat really doesn't care. Pick a temp and settle for anything within +/- 25degF.

Another trick is to choke down your bottom vent(s) a little 10-15min before you plan on opening the lid. When you open the lid, the temperature obviously drops, but the charcoal also gets a slug of oxygen, so when you close the lid, you are likely to experience some overshoot.

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Re: Smoking...

Post by Tsmith » August 2nd, 2015, 11:44 am

Thanks, I did not know that about the top vent as I had it closed and was just making adjustments with bottom vents to let air in.

My cheapo didn't hv vents so the temp would vary a lot but I figured as long as I was above 200 and not scorching I was ok. I was pleasantly surprised how steady the Weber was right around 230 for 5 straight hours without addition coal and only one more wood chunk.

I'll be putting the baby backs in around 1:00 and following the 2-2-1 guideline of 2 hours smoke, 2 hours covered, then 1 more smoke.


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Re: Smoking...

Post by Ware » August 2nd, 2015, 1:22 pm

Tsmith wrote:Thanks, I did not know that about the top vent as I had it closed and was just making adjustments with bottom vents to let air in.

My cheapo didn't hv vents so the temp would vary a lot but I figured as long as I was above 200 and not scorching I was ok. I was pleasantly surprised how steady the Weber was right around 230 for 5 straight hours without addition coal and only one more wood chunk.

I'll be putting the baby backs in around 1:00 and following the 2-2-1 guideline of 2 hours smoke, 2 hours covered, then 1 more smoke.

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Check out the tutorials and forum at The Virtual Weber Bullet. Lots of great info over there.

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Re: Smoking...

Post by Itscold » August 9th, 2015, 6:24 am

Up early for this bad boy. I'll be eating good for dinner.
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Re: Smoking...

Post by SACole » August 9th, 2015, 9:18 am

Itscold wrote:Up early for this bad boy. I'll be eating good for dinner.
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after my last pork butt getting up early is for the birds. I go with a higher temp then wrap. Still turns out amazing.


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Re: Smoking...

Post by Itscold » August 9th, 2015, 10:27 am

SACole wrote:
Itscold wrote:Up early for this bad boy. I'll be eating good for dinner.
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[ Post made via Android ] Image
after my last pork butt getting up early is for the birds. I go with a higher temp then wrap. Still turns out amazing.


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I get up early anyway. What temp do you consider higher? I have a webber wsm and have a hard time getting higher temps on it. I can get it to 275 or so but that's about it.

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