Pine Barrens Mafia Posted July 1, 2018 Posted July 1, 2018 With a four pound chuck roast. Saw a recipe that interested me, figured I’d give it a shot. Helpful hints? 1
gatorbait Posted July 1, 2018 Posted July 1, 2018 Ribs are where it’s at. Try different woods with different meats. Foil is your friend.
Ridgewaycynic2013 Posted July 1, 2018 Posted July 1, 2018 (edited) No filters. Camel straights or Lucky Strike. What? Sorry. Edited July 1, 2018 by Ridgewaycynic2013 I gotta start reading the initial post of the thread. 2
Pine Barrens Mafia Posted July 1, 2018 Author Posted July 1, 2018 5 minutes ago, NoSaint said: Advice: Don’t start smoking with a chuck roast Too late lol.
NoSaint Posted July 1, 2018 Posted July 1, 2018 8 minutes ago, joesixpack said: Too late lol. I’m just teasing, honestly. Always a fan of starting with the classics instead of a new and somewhat outside the box. It’ll be delicious still. If you did ribs you would’ve had 17 other guys here chatting their techniques though. Keep the heat steady, seasoning simple and let the smoke do it’s work
NoSaint Posted July 1, 2018 Posted July 1, 2018 (edited) So what’s the recipe you’ve got?!? What are you smoking it on? Edited July 1, 2018 by NoSaint
Pine Barrens Mafia Posted July 1, 2018 Author Posted July 1, 2018 (edited) 17 minutes ago, NoSaint said: So what’s the recipe you’ve got?!? What are you smocking it on? I have a combination smoker/ charcoal grill. Using oak. It calls for a few hours of smoking then smoking in a foil pan with beef broth and onions. Total cook time like 8-9 hours Edited July 1, 2018 by joesixpack
Heavy Kevi Posted July 1, 2018 Posted July 1, 2018 27 minutes ago, joesixpack said: I have a combination smoker/ charcoal grill. Using oak. It calls for a few hours of smoking then smoking in a foil pan with beef broth and onions. Total cook time like 8-9 hours That will work... Here is the best advice- try to maintain white smoke. When your fire gets too hot it will smell like wood gas and smoke will be gray, and that will lead to that terrible bitter smokiness. Make use of your dampers to regulate the heat well. Damper by the fire will allow air feed, but the smokestack damper (or damper on the opposite side of the fire) will regulate how much smoke is in your chamber, which leads to more/less oxygen in the mix and will burn hotter or colder. Ideally you have a serious coal bed (oak is one of the best at making good coals), and when you shut the door, the flame goes out and it billows huge clouds of thick, bright white smoke. Don't put your roast on until your fire is built up and already producing white smoke. Don't rely too much on the timing (8-9 hours). Cook until it's done. Luckily for you, braising in the smoker (what you are doing), is one of the more fool-proof ways of producing quality from your smoker. Good luck! 1
Cripple Creek Posted July 1, 2018 Posted July 1, 2018 44 minutes ago, joesixpack said: I have a combination smoker/ charcoal grill. Using oak. It calls for a few hours of smoking then smoking in a foil pan with beef broth and onions. Total cook time like 8-9 hours I'd probably cover with foil once it goes in the pan.
SlimShady'sSpaceForce Posted July 1, 2018 Posted July 1, 2018 (edited) When you said smoking, well I taught sumting else mon Edited July 1, 2018 by ShadyBillsFan 2
ExiledInIllinois Posted July 1, 2018 Posted July 1, 2018 Had me scared for a second... Thought you meant Pall Malls... ha! 17 minutes ago, ShadyBillsFan said: When you said smoking, well I taught sumting else mon Don't listen to him Joe. Shady is a bad influence! ?
CookieG Posted July 1, 2018 Posted July 1, 2018 1 hour ago, Shotgunner said: That will work... Here is the best advice- try to maintain white smoke. When your fire gets too hot it will smell like wood gas and smoke will be gray, and that will lead to that terrible bitter smokiness. Make use of your dampers to regulate the heat well. Damper by the fire will allow air feed, but the smokestack damper (or damper on the opposite side of the fire) will regulate how much smoke is in your chamber, which leads to more/less oxygen in the mix and will burn hotter or colder. Ideally you have a serious coal bed (oak is one of the best at making good coals), and when you shut the door, the flame goes out and it billows huge clouds of thick, bright white smoke. Don't put your roast on until your fire is built up and already producing white smoke. Don't rely too much on the timing (8-9 hours). Cook until it's done. Luckily for you, braising in the smoker (what you are doing), is one of the more fool-proof ways of producing quality from your smoker. Good luck! I've become a fan of the Minion method for maintaining heat in long cook times. But it uses charcoal, which is a no no for some purists. -stack about 40 unlit pieces of charcoal in layers of 10. Layers should contain a few soaked hardwood chunks (not chips). They should be placed on one side of the grill (if using a Weber) for indirect heat/smoke. -turn over the chimney and light about 10 pieces of charcoal. -when ready, pour them evenly over the unlit coals. -let it build to maximum heat, then adjust vents to get optimum temp. Be sure the top vent is not over the coals, for circulation. I've been able to keep the temp evenly at around 250 +/- 10 degrees for 6 hours without having to touch anything. That's accurate enough for me. I know some aren't big on unlit coals where meat is...but I haven't noticed any chemical aftertaste.
RaoulDuke79 Posted July 1, 2018 Posted July 1, 2018 Start with something mellow like white widow or hindu kush, then move onto a hybrid like Snoops dream or space dream. However the meal turns out you'll eat it. 2 3
Teddy KGB Posted July 1, 2018 Posted July 1, 2018 23 minutes ago, RaoulDuke79 said: Start with something mellow like white widow or hindu kush, then move onto a hybrid like Snoops dream or space dream. However the meal turns out you'll eat it. Don’t forget to wash it down with some cheddar goldfish and a few Capri suns 2
Buffalo716 Posted July 1, 2018 Posted July 1, 2018 Doobies and bongs are your friends ? (edit) wrong smoking ?
Buffalo716 Posted July 1, 2018 Posted July 1, 2018 14 minutes ago, RaoulDuke79 said: This place is crawling with degenerate dopers. Who you calling degenerate?? ?
Heavy Kevi Posted July 1, 2018 Posted July 1, 2018 1 hour ago, CookieG said: I've become a fan of the Minion method for maintaining heat in long cook times. But it uses charcoal, which is a no no for some purists. -stack about 40 unlit pieces of charcoal in layers of 10. Layers should contain a few soaked hardwood chunks (not chips). They should be placed on one side of the grill (if using a Weber) for indirect heat/smoke. -turn over the chimney and light about 10 pieces of charcoal. -when ready, pour them evenly over the unlit coals. -let it build to maximum heat, then adjust vents to get optimum temp. Be sure the top vent is not over the coals, for circulation. I've been able to keep the temp evenly at around 250 +/- 10 degrees for 6 hours without having to touch anything. That's accurate enough for me. I know some aren't big on unlit coals where meat is...but I haven't noticed any chemical aftertaste. I light mine with lump charcoal. But I cook with wood from trees I dropped myself, and I certainly dont break them down to chips or little chunks. That said, I don't smoke in a weber, I use a commercial side firebox smoker (I own a restauant) and have absolutely no problem keeping a steady 225 degrees for 20+ hours with a mix of Shag Hickory and Cherry or Apple. My smoker has 4 dampers on the firebox, and has the "reverse flow" baffle which makes it super easy to maintain temps. 2
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