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If it's in good shape but just dirty, yeah. Clean it up good and maybe put some new burners in there and you probably have a nice grill that will serve you well for years. Should be easy to get Weber parts if you need any.
One trick for better smoke ring is to make sure the meat is wet when you put it on. A spritz of apple juice as you put it on the cooker goes a long way.
This^ I actually spray every 30-45 minutes for the first 4 hours or so. Plus, I think the sugar in the juice helps the bark formation and gives it more flavor.
I like Malcom's recipe. I've also made @TheFanatic's apricot glazed ham recipe probably a half dozen times and it always goes over very well.I'll get some
I pretty much watched this video and went from there.
Malcom Reed Smoked Ham
He has a few smoked ham videos.
It shouldn't be a long cook. 2 or 3 hours maybe?
That sounds delicious. Breadcrumbs are a good idea even for below.
Don't really have a smoker, but caramelizing onions then adding some peppers might work too. I know you need the cheese, she just doesn't want something where there is cheese with toppings, like a pizza. Having a small amount of cheese be a topping is better.
You shouldn't be even that nervous. I was the same way with my first one. Very easy to do. Very forgiving.
The other thing I have heard is that putting the meat on cold helps (ie don't let it rest on the counter at all).
R
You sound like a future pellet grill owner to me.TL
Newbie thinking about giving smoking a whirl. Looking for advice on where to start- education, supplies, techniques, etc. I am starting from essentially nothing. Not looking for anything fancy, just something for the backyard family setting with the ability to make enough for a neighborhood party on occasion. Not sure what specs or info would be helpful so here goes:
- Live in Cincinnati so semi-nasty winters, with more than our share of rain throughout the year and don't have a covered patio or anything to set up under (I'm assuming that's the ideal area). Given that, guessing electric is out.
- Would like the ability to do year round so the super thin walled stuff is likely out.
- Open to all forms (electric, gas, charcoal) but I'm leaning away from Charcoal as I'd like the ability to walk away form it.
- would probably want the ability to throw pretty much anything on there.
- a model safe to put up on a deck would be nice, but not required (I have a few concrete/paver patio options)
Let me know what else you need, and TIA
I live in minny and use my smoker year round. Have a weber smokey mountain. I built a folding wind break with plywood and hinges but rarely use it. The weber holds heat well and once the temp is dialed in, i go run errands and leave it be. It also has a relatively small footprint so you can tuck it into a corner when not using it. When smoking in the winter I watch it a little more closely due to the cold temp but have never had any probs.TL
Newbie thinking about giving smoking a whirl. Looking for advice on where to start- education, supplies, techniques, etc. I am starting from essentially nothing. Not looking for anything fancy, just something for the backyard family setting with the ability to make enough for a neighborhood party on occasion. Not sure what specs or info would be helpful so here goes:
- Live in Cincinnati so semi-nasty winters, with more than our share of rain throughout the year and don't have a covered patio or anything to set up under (I'm assuming that's the ideal area). Given that, guessing electric is out.
- Would like the ability to do year round so the super thin walled stuff is likely out.
- Open to all forms (electric, gas, charcoal) but I'm leaning away from Charcoal as I'd like the ability to walk away form it.
- would probably want the ability to throw pretty much anything on there.
- a model safe to put up on a deck would be nice, but not required (I have a few concrete/paver patio options)
Let me know what else you need, and TIA
Yea i smoke in the snow with my WSM. it is a little more difficult but definitely doable.snore said:
This. I don't have cold to worry about but with the FL afternoon T-Storms, I often start Boston butts at midnight on my WSM. I'll stay up until 1 to check temp then snooze a few hours. No problem holding temp steady for 6+ hours.snore said:
I've smoked the stew meat I've used in the Judges chili. Since they are small pieces of meat, you shouldn't smoke them too long(only about 20-25 minutes). Just enough to impart the smokiness. Then throw them in the pot with the already sauteed onions and sausage. The timing will be the tricky part. You have to be able to take the meat out of the smoker and immediately run them into the house and throw them in the pot or they will get rubbery. When you do that, the onions and sausage will have to be done and ready for the stew meat.
Couple questions:odin33 said:TL
Newbie thinking about giving smoking a whirl. Looking for advice on where to start- education, supplies, techniques, etc. I am starting from essentially nothing. Not looking for anything fancy, just something for the backyard family setting with the ability to make enough for a neighborhood party on occasion. Not sure what specs or info would be helpful so here goes:
- Live in Cincinnati so semi-nasty winters, with more than our share of rain throughout the year and don't have a covered patio or anything to set up under (I'm assuming that's the ideal area). Given that, guessing electric is out.
- Would like the ability to do year round so the super thin walled stuff is likely out.
- Open to all forms (electric, gas, charcoal) but I'm leaning away from Charcoal as I'd like the ability to walk away form it.
- would probably want the ability to throw pretty much anything on there.
- a model safe to put up on a deck would be nice, but not required (I have a few concrete/paver patio options)
Let me know what else you need, and TIA
Number would probably max out at about 20-25 for a party (and I wouldn't be looking to cover everyone with the smoker), but it's just the wife and 2 kids usually. I'd target about 10 usually with a little extra room maybe. I've heard to get some sort of economics on it you might as well load up the smoker. I have a deep freeze and a spare fridge so marinading/brine time and storage isn't an issue. I don;t envision this being an every weekend thing. Maybe once a month, but that depends on total cook time.
That's a tough one. Big fan of the Traeger, but you don't want to leave it out in the elements. A Weber Smoky Mountain might be your best choice.
Yes, I know this. But I'm looking for a general guide ( and timetable is probably the wrong word), but at what temps to pull the brisket. What temps you guys are cooking at. How long should I allot to do, say, a 10lb brisket.
No. My friend burned down his deck when his traeger failed. And the traeger was on the ground 3 feet from the deck when this happened.
Whoa.
my TL;DR:
wow. i thought i was paranoid keeping my smoker on my driveway away from my house but i glad i do reading things like this.
At 275 guestimate around 1 hour per LB, as far as butcher wrap/foil, typically around internal of 170-180, smoke wrapped till 200, remove and rest at least one hour in a cooler, remove and let rest before slicing
Why put it back on the smoker after wrapping? Would it not give an equal result to put it in the oven then (and thusn free up the smoker space/time for something else)?
I want to be outside, smoking/drinking, space is not an issue for me but sure, you can finish in the oven.
Space is most definitely a concern for me, so I'll go that route next time I have a long cook and want to do multiple things
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Are you wrapping in butcher paper, then putting it in the foil? Or just butcher paper?
I would probably go lower on the heat to make the cook longer. If you go at 275-300, and you want it done by 3 in the afternoon, then you're putting it on around 3 in the morning. I'd maybe drop down to 250 or less and put it on at say 10-11 pm the night before.
Butcher paper if I have it, if not then double foil. The only difference is that the butcher paper is a bit porous so it doesn't braise your meat to the same affect that foil does. This is particularly important when it comes to your bark as braising will soften up/limit your bark
