Results from my first go. Don’t judge my cutting, I’m still learning lol. Ended up separating the flat from the point after so that’s why there’s no bark on a few of those strips.
That's impressive for any attempt, much less a first. Nice work.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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That's impressive for any attempt, much less a first. Nice work.
I smoke mine around 180 for about an hour, then crank up the heat until they reach around 145. My family loves these and they are easy. We have them at least once every two weeks.
Did it on a Weber kettle so I had to monitor/adjust the temps throughout the night but it wasn’t as overwhelming as I thought it would be once I got it going.
Def found it helpful to kind of write out a general game plan step by step before I started.
Better char, smoke ring, and rendering than many "seasoned pros", or even restaurants for that matter.
I had one problem with my brisket on Saturday. All the college kids started coming over after word got around what we had. The saving grace was that we ran out of buns!!
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I have been following this thread for awhile as I've been wanting to get into smoking. I have experience using a gas grill and a charcoal walkabout for grilling but not long cooks.
I just upgraded to a weber kettle and am planning to do some baby back ribs this weekend. Any recommendations on best set up on the kettle?
I have a master-touch (not premium) so it came with char-baskets, but I haven't used them before.
I just upgraded to a weber kettle and am planning to do some baby back ribs this weekend. Any recommendations on best set up on the kettle?
I have a master-touch (not premium) so it came with char-baskets, but I haven't used them before.
When I do ribs on my Weber I fill both baskets with unlit charcoal. Then I put a water pan in between the baskets. Then I put 14-16 briquets in the starter and get them going. Put half of the lit briquets on top of each basket of unlit. Throw some chunks of wood on there as well. Close the lid until it gets up to temperature then put my 2 racks of ribs in the middle and close the lid and watch my temps and make adjustments as needed.
If you don't already have a wireless thermometer, get one with at least two channels and have one of the probes be an ambient (smoker) temp probe. The other will be a meat probe, which you don't really need for ribs. But with an old-school kettle you will probably want to have a way to monitor the temp inside the smoker without opening it, so you can keep your temp in the general desired range of 200-250.
I've had the ThermoPro TP20 for a couple years now, and it's a solid but affordable unit -- and it comes with a spring-clip to let you use a meat probe as an ambient probe.
Thermoworks is a higher end brand, but I wouldn't go there until you develop your own style and feel the need to invest in something better.
I have this insert - https://www.smokenator.com/.
My Weber doesn't have the baskets (I bought the cheaper original. Silver model I think it was) so the smokenator is a good option. You can get good results with a Weber but my experience is it is a bit touchy to hold the temp. Be sure you move it somewhere out of the wind (my father-in-law got a refrigerator box and put that over his to help keep it out of the wind). Just accept that it won't hold a temp like a Smokey Mountain.
As others stated, buy a thermometer, and be sure you clean out all the ash before each use.
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Depending on weather conditions I can get up to 5-6 hours. If I do a pork butt using a snake I have gotten about 9 hours
Did some random stuff the last couple weekends including ribs, cheese, cheezits, wings (these turned out incredible) and a couple shoulders.
Smoke at 250 for about an hour and a half and then cranked them up to 450 until the skin got crispy.
This is the seasoning I used and while they definitely had some heat, the seasoning was great. I picked it up from Hawgeyes. Did some with no sauce, some Buffalo andsome garlic parm.
Dont over cook it. Pork loin is quite lean and easy to dry out. Not a great cut for smoking. Season it well and cook it to 145 internal temp. Also pork loin dipped in applesauce is delicious.
Not long. I think it was less than 2 hours total from when I initially put them on until the time I pulled them. So maybe 10-15 minutes? Those were right before kick of the Iowa game so my timing is a wee bit blurry. Wings are forgiving. I think I pulled them around 180-185.
