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***Official Grilling and Smoking Thread*** (3 Viewers)

Snake River Farms has a 15% off sale going on so I shot the lock off the ol' wallet and have a couple 14-16 pound Wagyu packer briskets heading my way for this weekend. I normally smoke Prime but they've gotten a bit tough to get here in FL...my nearest "reasonable" option being nearly $5 a pound and a 6-hour roundtrip drive.  Locally, they want Wagyu prices for Prime.  So it gives me a good excuse to try them.  

 
Ron Swanson said:
Snake River Farms has a 15% off sale going on so I shot the lock off the ol' wallet and have a couple 14-16 pound Wagyu packer briskets heading my way for this weekend. I normally smoke Prime but they've gotten a bit tough to get here in FL...my nearest "reasonable" option being nearly $5 a pound and a 6-hour roundtrip drive.  Locally, they want Wagyu prices for Prime.  So it gives me a good excuse to try them.  
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I wish you hadn’t told me this... now i need to buy one too. :shrug:

wagyu makes Le’s a huge difference.  I have a buddy that does competitions.  He does a bbq every year and he literally pulls the brisket at 175 internal.  No rest and serves it.  And it’s tender!  Defies everything i have ever read.  

 
In The Zone said:
Thanks @TheFanatic

I just ordered a blue one.My cheapo digital thermometer made by Farberware is on it's last leg and this is right on time. I've been wanting to upgrade and this is perfect.
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I just found a blue one in the garage. That's going to go out in the drawer of my AMG. My wife has taken a liking to the red one and keeps it in the kitchen. 

 
PinkydaPimp said:
I wish you hadn’t told me this... now i need to buy one too. :shrug:

wagyu makes Le’s a huge difference.  I have a buddy that does competitions.  He does a bbq every year and he literally pulls the brisket at 175 internal.  No rest and serves it.  And it’s tender!  Defies everything i have ever read.  
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We have a Wagyu farm in the area, but I don't even want to think about what a packer brisket would cost.

 
Wife is out of town. Pick my meal for me and my 19 year old son. No long term smoking, but will be with my charcoal grill. Meat and sides on the grill tonight. Headed to grocery store in a bit. Thanks! 

 
Beef Ravioli said:
Wife is out of town. Pick my meal for me and my 19 year old son. No long term smoking, but will be with my charcoal grill. Meat and sides on the grill tonight. Headed to grocery store in a bit. Thanks! 
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Seared Tri-Tip Tacos

Roasted Fresh Sweet Corn

Grilled Romaine Salad with Creamy Cilantro Dressing

 
So, I made that pepper stout beef, and not gonna lie, I was seriously disappointed.

Dunno how it ended up bland, but jesus... When I took the roast off the smoker (hickory) it smelled DELICIOUS. after the cook w the stout, worceschire sauce, peppers and onion... it was bland.

I dont get it... it's like the braise killed the flavour and it lacked smokiness (I tried the meat pre-braise and it was SMOKEY)

:(

 
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Thanks for the suggestions but because a meeting went longer than anticipated I went with a familiar dish. Grilled chicken thighs, baked potato on the grill and corn on the cob on the grill. 

 
I wouldn't go too crazy with the seasoning.  S&P is about all I'll do with beef. Cook it to a nice medium rare or sous vide and sear.  Slice thin across the grain and add as filling to a traditional street taco with cilantro and onion on nice thick corn tortillas. Maye a cumin-heavy chili sauce for extra flavor.

 
Hey GB's...

Usually do 7-8 lb butts. Picked up a two 15-16 pounders for a party tomorrow night (eat at 7ish). Not used to cooking ones so big. Should I:

1 - Cut them each in half and plan on putting them in at ~midnight tonight with the plan they are done in the early afternoon, foil them and stick in a cooler?

2 - Just go ahead and smoke the full 15-16 pounders, plan on putting them in at ~6pm tonight.

If I do option 1, am I losing out by cutting them? If I do option 2, will they be ready by 6pm tomorrow?

Just want to avoid screwing up and having them not be ready til 10pm tomorrow or something stupid. 

 
proninja said:
Put it on the indirect side of the grill, add an Amazn tube smoker in there, and then transfer to the oven after the meat has some smoke on it. 

If you're not going to add smoke flavor from the grill, just do them in the oven. You could toss with a little liquid smoke too. 

Or you could buy a smoker. 
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I figured that much out, and have the Weber smoker box to make a poor man's smoker.

TheFanatic said:
It's possible. Do me a favor. Go out to your grill and do a trial run. Turn on one burner on the far side of the grill and set it to as low as it can go. Leave it there until the temps stabilize and let me know what that temp is. 
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Sorry it took so long to get back to you - usually sets in just around 225 or so.

I bought the pork belly yesterday from Costco - then I got my kids basketball schedule for the weekend and I won't be home to do them this weekend - I'll have to try and find time this week to experiment a bit. At least it's not a very expensive item to experiment with.

 
Can anyone remind me of the easy tips to keep mold out of wsm? I've tried vents open. Vents closed. New cover. 

Don't want to move inside.

I really like the wsm, but stuff like this does make me look at trager and ceramic things. 

 
Beef Ravioli said:
Seared Tri-Tip Tacos

Roasted Fresh Sweet Corn

Grilled Romaine Salad with Creamy Cilantro Dressing

Break this down more for me please. I would like to try this for tomorrow. Talk me through the tacos especially...seasoning, etc. Thanks!
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Didn’t hear back from you, so I went with a variation of my own. Me and my 19 year old son loved them! Tri tip seasoned and grilled, grilled some pineapple and then some corn on the cob. Thanks for the idea! 

 
Worm said:
Hey GB's...

Usually do 7-8 lb butts. Picked up a two 15-16 pounders for a party tomorrow night (eat at 7ish). Not used to cooking ones so big. Should I:

1 - Cut them each in half and plan on putting them in at ~midnight tonight with the plan they are done in the early afternoon, foil them and stick in a cooler?

2 - Just go ahead and smoke the full 15-16 pounders, plan on putting them in at ~6pm tonight.

If I do option 1, am I losing out by cutting them? If I do option 2, will they be ready by 6pm tomorrow?

Just want to avoid screwing up and having them not be ready til 10pm tomorrow or something stupid. 
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:sirmixalot:

That's huge; I think you'll need to figure in some extra time if you don't cut them in half.

Plus if you DO cut them in half, you'll get more bark, which is never a bad thing IMO.

 
Brony said:
Can anyone remind me of the easy tips to keep mold out of wsm? I've tried vents open. Vents closed. New cover. 

Don't want to move inside.

I really like the wsm, but stuff like this does make me look at trager and ceramic things. 
Click to expand...
I haven't had any mold issues with my wsm and I'm in Florida. One advantage that  i have is that it is under the roof overhang so i rarely use the cover.  I keep the bottom vent in back always mostly open since the air between it and the house are minimal. I usually wait 30  minutes or so after the meat is done to close up the other vents.

 
Beef Ravioli said:
Didn’t hear back from you, so I went with a variation of my own. Me and my 19 year old son loved them! Tri tip seasoned and grilled, grilled some pineapple and then some corn on the cob. Thanks for the idea! 
Click to expand...
I responded right after your post...BUT your variation sounds delicious as well...and now you've inspired me...I have a pineapple ready to harvest today or tomorrow and I think I'm going to rotisserie it with some brown sugar glaze...

 
Last weekend with our Spanish exchange student. Going to make some comfort food for him and try my hand at paella. I understand using the right pan and bomba rice are the most important issues. Going to use chicken shrimp and mussels. Any other pointers?

 
Picked up a WSM this week, I have some brined chicken thighs and a marinating deer loin ready to go on today. With zero experience with smoking I figured they were a cheap first foray. Plan on pulling the loin at 120° then letting it rest. 

About the mold issue, what’s the source of it? Leaving water in the pan after smoking?

 
JetMaxx said:
Picked up a WSM this week, I have some brined chicken thighs and a marinating deer loin ready to go on today. With zero experience with smoking I figured they were a cheap first foray. Plan on pulling the loin at 120° then letting it rest. 

About the mold issue, what’s the source of it? Leaving water in the pan after smoking?
Click to expand...
After doing some reading, it seems like rain that hits the top of the WSM and trickles down, will go into the smoker instead of roll off the side (this is not a vent issue).  If you look at how the top dome fits into the middle barrel, you can observe this.  So that water accumulates into the bottom part.   When you have trapped water, plus dark, plus oil/fat on walls, you get mold. 

Options to reduce this are - store WSM out of elements; put a garbage bag over top when not in use; flip the middle barrel such that water doesn't want to go into smoker.  None of them are that horrible, but it just adds a few more steps and you have to wait until after smoker cools down, so not as simple as an on/off switch.  I was hoping that a new cover would help avoid this for me, but it didn't work.

I made some excellent pulled pork yesterday, but it rained last night, so I probably gotta do a full clean-out today.  I think I'm gonna store the grate separate from the smoker until I can lick this mold prob. 

 
Hmmm, messed up and only have lump charcoal left, so gonna do the following with my pork shoulder. (I use the snake method with briquettes, but impossible with lump)

Gonna smoke for 1-2hrs only (indirect heat on the Webber) and then finish on the slowcooker for 3-4hrs on high.

Hoping the rumors of the majority of smoke penetrating in the first few hours is accurate... Anyone ever done this in a pinch, and does the smoke "withstand" the slow cooking after?

 
JetMaxx said:
Picked up a WSM this week, I have some brined chicken thighs and a marinating deer loin ready to go on today. With zero experience with smoking I figured they were a cheap first foray. Plan on pulling the loin at 120° then letting it rest. 

About the mold issue, what’s the source of it? Leaving water in the pan after smoking?
Click to expand...
I have only seen mold once and that was when i didnt use my WSM over like 4 or 5 months over winter.  Its pretty easy to do a burn off if you do see it though. 

 
Brony said:
After doing some reading, it seems like rain that hits the top of the WSM and trickles down, will go into the smoker instead of roll off the side (this is not a vent issue).  If you look at how the top dome fits into the middle barrel, you can observe this.  So that water accumulates into the bottom part.   When you have trapped water, plus dark, plus oil/fat on walls, you get mold. 

Options to reduce this are - store WSM out of elements; put a garbage bag over top when not in use; flip the middle barrel such that water doesn't want to go into smoker.  None of them are that horrible, but it just adds a few more steps and you have to wait until after smoker cools down, so not as simple as an on/off switch.  I was hoping that a new cover would help avoid this for me, but it didn't work.

I made some excellent pulled pork yesterday, but it rained last night, so I probably gotta do a full clean-out today.  I think I'm gonna store the grate separate from the smoker until I can lick this mold prob. 
Click to expand...
Are you seeing mold after only a few days of sitting?

 
Soulfly3 said:
Hmmm, messed up and only have lump charcoal left, so gonna do the following with my pork shoulder. (I use the snake method with briquettes, but impossible with lump)

Gonna smoke for 1-2hrs only (indirect heat on the Webber) and then finish on the slowcooker for 3-4hrs on high.

Hoping the rumors of the majority of smoke penetrating in the first few hours is accurate... Anyone ever done this in a pinch, and does the smoke "withstand" the slow cooking after?
Click to expand...
I’d try a low (225) oven rather than slow cooker. Closer environment to a smoker

edit - maybe a bit higher temp if you only want 3-4 more hours

 
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heckmanm said:
I’d try a low (225) oven rather than slow cooker. Closer environment to a smoker

edit - maybe a bit higher temp if you only want 3-4 more hours
Click to expand...
wife is using the oven all day today, so that's outta the question.

took it off the smoker and it is PUNGENT with smoke... it's in the slowcooker now, and we'll see how she turned out.

 
Today's Cook:

2 Wagyu 15 pound Briskets

2 8 pound Pork Butts

8 Racks of St. Louis Spareribs

4 Chickens

10 Pounds Home Made Andouille

1 Batch of Grillin' Fools Beans

Briskets and Butts on Oak.  Ribs and sausages on Apple. Chickens and Beans on Pecan with lump charcoal.

Had to run the Lang and the Keg.

I have no idea how you guys do this for a living.  I'm exhausted and this is a fraction of what Tipsy does in a day.

 
Ron Swanson said:
Today's Cook:

2 Wagyu 15 pound Briskets

2 8 pound Pork Butts

8 Racks of St. Louis Spareribs

4 Chickens

10 Pounds Home Made Andouille

1 Batch of Grillin' Fools Beans

Briskets and Butts on Oak.  Ribs and sausages on Apple. Chickens and Beans on Pecan with lump charcoal.

Had to run the Lang and the Keg.

I have no idea how you guys do this for a living.  I'm exhausted and this is a fraction of what Tipsy does in a day.
Click to expand...
How many smokers are you using for this?  Please take pics!

 
PinkydaPimp said:
Are you seeing mold after only a few days of sitting?
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I went 3-4 weeks without using it.  :bag:   I was out of town on vacation in my defense. 

I've had mold the last 3 or 4 times I've gone to smoke.  Today I flipped the middle barrel (easier than I was picturing) and then put the cover on.  We'll see what happens. 

 
Brony said:
I went 3-4 weeks without using it.  :bag:   I was out of town on vacation in my defense. 

I've had mold the last 3 or 4 times I've gone to smoke.  Today I flipped the middle barrel (easier than I was picturing) and then put the cover on.  We'll see what happens. 
Click to expand...
I would think you would have a better chance of not having mold with no cover.

Fresh air flow = no mold

 
So the 2hr smoke + slow cooker worked out pretty decently...

obviously lost the "bark" for the most part, but retained the smokiness pretty well... worked in a pinch, I guess.

 
Started the process for a trial run at pork belly ribs from the "going to Ireland" thread. One rib thingy is now dry aging in the fridge, the three weeks are up on the 12th and I should be ready for a cook on the 16th or 17th of August, the main event will be August 25th

 
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Follow up to my WSM first experience post. As the rain poured down it seemed like it was developing into a chefs first try disaster. New stove, new temp probes, new charcoal, frequent fluctuation between downpour thunderstorms and sunny skies. ? First try smoke house consisted of a 10’ step ladder enveloped in plywood including cross member support topped by a kiddie pool inverted on the no step top part. Yeah that’s how I roll.

Bluetooth temps to my phone are an increbile convenience. 2 hours later the deer loin was done through which was more than I intended but it's so tender it really didn't matter. Cut thin and salted it’s like eating candy. The brined and rubbed thighs were fantsstic, I prefer dipping the tender dark meat in a soufflé cup filled with BBQ sauce. Sautéed some beets, garlic and greens and plated all of it with some sweet creamy cole slaw. It has ended well. ??

 
PinkydaPimp said:
How many smokers are you using for this?  Please take pics!
Click to expand...
1 Lang 48 and 1 Big Steel Keg Kamado. Got through all of it.  I had good intentions of taking pictures but was just too busy to stop. I did learn a new lesson.  Wagyu brisket is incredible.  Quite frankly, I somewhat abused these briskets and didn't pay as close attention to them as I normally would. And they were by far the best I've ever cooked and the best I've ever eaten.  The flat was more tender and moist than the point on the best Prime brisket I've ever had or cooked. Nothing to do with me, this was all about the meat.  As I said, I did not pay even the normal care to these.  

 
Cooked a pork shoulder and couple slabs of ribs on Saturday. Yesterday, made burgers and smothered them with raclette cheese. Oh boy is that amazing!

 
Bucky86 said:
Can I do this without smoking them? I just have a gas grill.
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Turn one burner on to the far side of the grill, place unsoaked wood chips in a foil ball and poke holes in the ball. Place the foil ball as close to the heat as possible (you may need to remove the grill grate over that burner. Place the meat on the other side of the grill, close the lid. Voila. Instant smoker. 

 
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