ProstheticRGK
Footballguy
Figs and balsamic
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***Official Grilling and Smoking Thread*** (4 Viewers)
- Thread starter bryhamm
- Start date
Poke_4_Life
Footballguy
Weird thought... is there such a thing as Pork broth? I've never seen it before... maybe a new marking angle for the US Pork Council.
TheFanatic
Footballguy
They probably tried to, but had to get rid of all the originals to release the II. Sorry, bro.
TheFanatic
Footballguy
I was thinking the same thing. Chicken, seafood, beef broth or stock are available. But why no pork. I could also add butter and maybe Worcestershire rather than beef broth.
TheFanatic
Footballguy
ydoc
Footballguy
first time i cooked for other than close friends and family....did a couple of briskets and pork butts for the saturday morning golf group....
about 40 lbs of meat.....turned out really good, but lets you know how much work goes into the process as a money maker...
didn't take many pictures but here is a couple of the brisket...
http://i347.photobucket.com/albums/p446/bitterzippy/Mobile Uploads/20180310_095550_zpsgmxt7fyt.jpg
http://i347.photobucket.com/albums/p446/bitterzippy/Mobile Uploads/20180310_100042_zpsfcbjqbcf.jpg
about 40 lbs of meat.....turned out really good, but lets you know how much work goes into the process as a money maker...
didn't take many pictures but here is a couple of the brisket...
http://i347.photobucket.com/albums/p446/bitterzippy/Mobile Uploads/20180310_095550_zpsgmxt7fyt.jpg
http://i347.photobucket.com/albums/p446/bitterzippy/Mobile Uploads/20180310_100042_zpsfcbjqbcf.jpg
Softballguy
Footballguy
The Ref
Footballguy
The Ref
Footballguy
msommer
Footballguy
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TheFanatic
Footballguy
You know you've done them right when they look that good without any sauce on them. Very nicely done, sir!
TheFanatic
Footballguy
ydoc
Footballguy
psychobillies
Footballguy
TheFanatic
Footballguy
TheFanatic
Footballguy
So got a couple new grill sponsors. This is one of them. The Ofyr. This thing comes in three pieces. The base/firewood holder and fire basin were easy enough to move down to my deck. The top though. WOW! Just about every grill I have ever owned says it needs two people to assemble and I almost always build them myself. I could barely lift the top of this thing. It's still sitting on the pallet. Just lifting up the edge was rough for more than a few seconds. I have a guy coming over tonight to help me get that up on top of the rest of the grill and hope to get it burned in tonight and do a cook on it this weekend. Maybe even cook breakfast on Sunday if it's warm enough.
Ron Swanson
Footballguy
Looks like a fancy version of hobos around the trash can. Don't mean that in a bad way...just what it reminds me of.TheFanatic said:
The Ref
Footballguy
TheFanatic
Footballguy
TheFanatic
Footballguy
Got the Ofyr assembled last night but did not get a burn in on it. That will likely be tomorrow night. This thing is so ridiculously over engineered. There is no planned obsolescence with this beast. I'll have more info as I get it broken in.
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
That is a really cool/fun concept. I've seen similar items that were lower, like a coffee-table type approach where folks can sit around and cook. I think I like that setup better. EIther way... very coo! That said.. guessing the price point is well over a grand, given the weight you're talking about there.TheFanatic said:
TheFanatic
Footballguy
I got the middle model. I think it runs about $2K. I'm looking forward to using it as a fire pit when shooting in cold weather. But more than anything, I'm looking forward to slapping a couple pounds of bacon on there and cooking breakfast on Sunday mornings.
TheFanatic
Footballguy
I'm driving to MiM. Only 4 hours. And while I could get it into the back of the SUV, that mother is HEAVY! I do not want to haul that bad boy down.
Think you could load it into your carryon and take it down for MIM?
[icon]
Insoxicated
Oh I know I'm just goofin
Very cool setup... congrats! Eager to see cool pics of it in use on the website. 
odin33
Footballguy
So, tried smoking for the first time a few weeks back... Mistakes were made, lessons were learned. TLDR verison- way under cooked and over smoked.
It was ladies night out so the guys and kids came over. Perfect opportunity to finally use my 18" WSM. Was going to do a pork shoulder, but daughter had bball game earlier in the day and I didn't like the idea of leaving the smoker the first time out unattended. Tried Fanatics smoked pork belly bites instead. Costco had a ~9 pounder that would be way too much, but figured I'd send them home with friends or re-purpose. I figured 3 hours or so, maybe 4 on the high side since it was the first go.
Filled both racks up, snapped a few pics, and unfortunately that's about the last thing I did right.
Instead of the nice weather we'd been having it was at/below freezing all day and breezy (for you northerners- esp those using charcoal what's the go/no-go tipping point temp?)
Got my chimney going with 50 or so Kinsford long lasting brickets. Probably filled it 2/3. Waited the stated 10-15 and dumped them in. All vents wide open to get temp up quick as I was running behind on time.
Waited until temp climbed to about 300 (using cheapo guage on grill), added 4-5 chunks of smoking wood, water pan, and pork belly. As expected temp dropped
Problem was it never recovered, I was in the 225-250 range forever. Even had digital readings that were coming in lower. Trying to heed the 'don't open the lid/door rule' I let it ride.
Finally, probably after a solid hour, maybe more I couldn't wait, I opened it up and was out of charcoal. Not happy. Threw a bunch more in trying to keep the ash down as much as possible. It finally climbed back up to near 300, but never really took off. As I was already cooking dinner I decided to pull them. Came inside and they were WAY underdone, and OMFG smoky.
Threw them on a cooking sheet and into the oven to try and salvage something. Probably went another solid half hour at a high temp. Finally got to where they were ok to eat form a doneness and texture point, but the smoke was just way too much.
Whole house and oven smelled for a week or so.
So I come to the smoking faithful with questions (working with a 18" stock WSM):
1. Assuming I'm using a brickette, how many should I use (I understand weather plays a big role)? As stated I had ~50 to start or 2/3 of a weber chimney. Do you place any unlit brickettes in the basin and add the lit ones? I'd rather waste $5 in charcoal than ruin $30+ in meat. At what temp does mother nature win and you just can't use it (assume uncovered/protected)?
2. Water pan- On the WSM it's basically an inverted lid that to me can hold a lot of water. Is the water level proportionate to the cook time (should/long cook = more water)?
3. quantity of wood- understanding preference is a big factor here, I know 5 decent size chunks is way too much for ~9lb of meat. For the cook above is 1 enough?
TIA
It was ladies night out so the guys and kids came over. Perfect opportunity to finally use my 18" WSM. Was going to do a pork shoulder, but daughter had bball game earlier in the day and I didn't like the idea of leaving the smoker the first time out unattended. Tried Fanatics smoked pork belly bites instead. Costco had a ~9 pounder that would be way too much, but figured I'd send them home with friends or re-purpose. I figured 3 hours or so, maybe 4 on the high side since it was the first go.
Filled both racks up, snapped a few pics, and unfortunately that's about the last thing I did right.
Instead of the nice weather we'd been having it was at/below freezing all day and breezy (for you northerners- esp those using charcoal what's the go/no-go tipping point temp?)
Got my chimney going with 50 or so Kinsford long lasting brickets. Probably filled it 2/3. Waited the stated 10-15 and dumped them in. All vents wide open to get temp up quick as I was running behind on time.
Waited until temp climbed to about 300 (using cheapo guage on grill), added 4-5 chunks of smoking wood, water pan, and pork belly. As expected temp dropped
Problem was it never recovered, I was in the 225-250 range forever. Even had digital readings that were coming in lower. Trying to heed the 'don't open the lid/door rule' I let it ride.
Finally, probably after a solid hour, maybe more I couldn't wait, I opened it up and was out of charcoal. Not happy. Threw a bunch more in trying to keep the ash down as much as possible. It finally climbed back up to near 300, but never really took off. As I was already cooking dinner I decided to pull them. Came inside and they were WAY underdone, and OMFG smoky.
Threw them on a cooking sheet and into the oven to try and salvage something. Probably went another solid half hour at a high temp. Finally got to where they were ok to eat form a doneness and texture point, but the smoke was just way too much.
Whole house and oven smelled for a week or so.
So I come to the smoking faithful with questions (working with a 18" stock WSM):
1. Assuming I'm using a brickette, how many should I use (I understand weather plays a big role)? As stated I had ~50 to start or 2/3 of a weber chimney. Do you place any unlit brickettes in the basin and add the lit ones? I'd rather waste $5 in charcoal than ruin $30+ in meat. At what temp does mother nature win and you just can't use it (assume uncovered/protected)?
2. Water pan- On the WSM it's basically an inverted lid that to me can hold a lot of water. Is the water level proportionate to the cook time (should/long cook = more water)?
3. quantity of wood- understanding preference is a big factor here, I know 5 decent size chunks is way too much for ~9lb of meat. For the cook above is 1 enough?
TIA
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Insoxicated
Sounds like too much smokewood. Was the smoke coming out the top a thick white smoke or thin blue smoke? start here.
I used to just dump half or 3/4 chimney of coals onto a semi-full ring of coals for longer cooks. they'd gradually catch the others. There are tricks with embedding smokewood into unlit coals and whatnot, but for a short 3ish hour cook, you just need the basics.
I used to just dump half or 3/4 chimney of coals onto a semi-full ring of coals for longer cooks. they'd gradually catch the others. There are tricks with embedding smokewood into unlit coals and whatnot, but for a short 3ish hour cook, you just need the basics.
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Brony
Footballguy
I also have 18" WSM.
I usually fill chimney about 2/3 as you do. I probably have double that amount unlit in the ring ahead of putting lit charcoal in. It's called Minion method by many, but I just call it a big donut of charcoal. That's probably 1/2 of a Kingston bag and that will last me 7 to 10 hours on low/slow.
Water amount doesn't matter. Fill it at least 1/2 way and that should do the trick even for long cooks.
Wood chunks - depends on the type of wood. With Hickory, a little goes a long way. I'd do 1 big chunk or 2 small/medium ones. For fruit wood, 3 or 4 decent size chunks seems about right for most of what I smoke. I don't vary wood quantity for meat quantity.
I usually fill chimney about 2/3 as you do. I probably have double that amount unlit in the ring ahead of putting lit charcoal in. It's called Minion method by many, but I just call it a big donut of charcoal. That's probably 1/2 of a Kingston bag and that will last me 7 to 10 hours on low/slow.
Water amount doesn't matter. Fill it at least 1/2 way and that should do the trick even for long cooks.
Wood chunks - depends on the type of wood. With Hickory, a little goes a long way. I'd do 1 big chunk or 2 small/medium ones. For fruit wood, 3 or 4 decent size chunks seems about right for most of what I smoke. I don't vary wood quantity for meat quantity.
Brony
Footballguy
Also, get a digital thermometer for the grate so you can ignore the gauge on the stock thermometer. With watching the grate temperature, I'll put meat on as soon as I know that the WSM will remain 'hot' and I'm personally OK if temp moves from 300 to 225 or vice versa so long as the temp doesn't go crazy hot, which it pretty much never does with a water in the middle pan.
odin33
Footballguy
Thanks for the tips guys. Nice article Icon, definitely took much wood. Cook was a few weeks ago and I didn't know to look at the smoke but from what I recall It was trending towards the blue smoke, but all hell broke lose when I ran outta fuel. I know after it got going it didn't look like a freight train. I'll watch closer next time.
I've read about the minion method Brony but it was always in reference to longer cooks. Considering the weather, it sounds like I need to adjust toward minion. Currently using Hickory so I'll dial it back a good bit.
I guess in trying to rush I was anticipating the smoker to spike and have to dial back the intakes for fear of burning fuel too quick, yet it never climbed much over 300 and was gone in a surprisingly short time frame. Then again it's been a very long time since I've cooked anything over charcoal.
Damn, now I need to find a way to get to Costco for round 2
I've read about the minion method Brony but it was always in reference to longer cooks. Considering the weather, it sounds like I need to adjust toward minion. Currently using Hickory so I'll dial it back a good bit.
I guess in trying to rush I was anticipating the smoker to spike and have to dial back the intakes for fear of burning fuel too quick, yet it never climbed much over 300 and was gone in a surprisingly short time frame. Then again it's been a very long time since I've cooked anything over charcoal.
Damn, now I need to find a way to get to Costco for round 2
TheFanatic
Footballguy
The problem is the 4-5 chunks of smoke wood. If you are using some sort of sustained burn effect like the snake method or minion, then you can place 4-5 along the path of the fire so you don't have them all smoking at once. If you are going to put 4-5 all in hot coals, then you are going to gave WAY too much smoke. Particularly with hickory or mesquite.
Also, look for a welders blanket. Wrap that bad boy around the cooker on super cold days.
heckmanm
Footballguy
I made one for my vertical out of this stuff - what I bought was big enough to do a double-thick layer and still have enough to make a "hat" for the top.
PinkydaPimp
Footballguy
I have found quality of wood matters. When i was using cheap wood from Home Depot i could toss 5 chunks and could never over smoke what i was cooking. But when i bought from a quality source i learned in my first cook that you have to be very careful with the amount.
Brony
Footballguy
For a shorter cook, you are right that you don't need 1/2 -3/4 bag of charcoal, but if you do err on the side of putting too much unlit in there, you can shut the vents when the cook is done and that unused charcoal can stay in there til the next cook. I clean out the bottom after 3 or 4 cooks (or as needed). It took me many smoking sessions to get the hang of charcoal usage and even now I could still do a better job with it.
TheFanatic
Footballguy
Yes it does. I've been using this guy for a while now. Never seen anything like it. Comes out of the box, there's not saw dust or bits of wood. Every piece is as clean as a daisy. And he did all sorts of tests, kiln drying the wood to varying degrees to get the optimum smoke. It's almost an ignorance is bliss type of thing. If I had never used it, I would be in bliss not knowing.
The Ref
Footballguy
Who has two thumbs and just got back from the butcher with a nice thick pork belly with the skin still attached?
this guy!!!
see you Saturday!
bryhamm
Footballguy
Also note odin, if you do put water in the water pan you will always have temps around 225-250. The water pan is designed for a heat shield more so than trying to put moisture in the meat. There is nothing wrong with smoking at 225-250, it just will take longer than if you smoke at 300-325.
If you really want 300-325, then don't put water in the water pan. But do line the inside with foil and put it in it's normal place. This will still make it an indirect cook, but will allow higher temps. You might have to adjust vents a bit more this way ... but not too much.
If you really want 300-325, then don't put water in the water pan. But do line the inside with foil and put it in it's normal place. This will still make it an indirect cook, but will allow higher temps. You might have to adjust vents a bit more this way ... but not too much.
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Ron Swanson
Footballguy
shuke
Black Ice Skeptic
No such thing.
Odin - did I soak the wood in water? Some people do, I don't recommend. And yes, have unlit briquettes in there.
⚡DEADHEAD⚡
Footballguy
odin33
Footballguy
No I didn't soak the wood. Read it wasn't worth the trouble.
My biggest flaw was to not have enough fuel to combat the weather, and apparently I didn't need the water pan. Will modify the approach.
Hmmm wife and one of the kids will be out of town Saturday...Rainy and cold Saturday and I'm supposed to lay mulch. Sorry hun, I couldn't may mulch, too wet.
bryhamm
Footballguy
odin33
Footballguy
Wingnut
Footballguy
Skipped the smoker and did ribs on the grill tonight. Good gawd were they tasty. Not as tender as smoked, but the flavor was ridiculous. Ate em plain, no sauce needed.
https://i.imgur.com/HE64MOa.jpg
https://i.imgur.com/HE64MOa.jpg
msommer
Footballguy
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