I am a smoker, the BBQ type.

[Hayabusa Rider]

Here's how I smoke baby backs- I don't. I had an electric smoker and after it broke I was, ah, discouraged from buying a replacement. So I have to work with what I have and that means no charcoal.

So...

I create a brine that has a little of the rub spice and liquid smoke (purists HATE ME) but it works. After several hours I put the ribs in 500F oven after applying my rub over a brushed on yellow mustard coat.

I immediately turn the oven down to 300 and wrap the baby backs in foil for one to 1-1/2 hours depending on meat thickness.

I then open them up which creates a moist environment and test after about the same times as wen wrapped. Doneness is determined by pulling of a rib and when it comes of but isn't mushy then I'll finish them with whatever I want, maybe 15 min. more in the oven that's back up to 400 or so.

Edit, I sometimes make a mixture of the mustard and liquid smoke and that seems to work at least as well.

 

[Kaido]

It's on sale right now because they are about to come out with a new version.

Ah man, I've had that on my wishlist forever, but my condo just banned smokers They banned charcoal last year, too. I need to move lol. I'm definitely interested in the FireBoard 2:

FireBoard 2 Series - FireBoard Labs

The FBX2 series features three FireBoard models that provide exciting innovations in smart thermometer technology. We’ve retained some favorite features from the first generation FireBoard and added outstanding new capabilities.

www.fireboard.com

The Pro looks awesome! Definitely interested in the thermocouple option, although having 6 probes would be pretty sweet. My custom pizza oven can easily hit 1000F, so I'm curious to see what their final temperature ratings are listed at.

 

[sciencewhiz]

Ah man, I've had that on my wishlist forever, but my condo just banned smokers They banned charcoal last year, too.

My community bans anything but gas grills, but never had anyone complain. I just make sure I bring ribs to the potlucks.

 

[Denly]

It's just stainless mixing bowl with the bottom cut off. I used a jig saw to cut off the bottom. So it's open at the top and bottom. No holes on the sides.

Don't bother making it. Just buy Weber charcoal basket. It's more versatile and better. That's what I use most of the time.
https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4


AA is Canadian grade. It sounds like it's between US Choice and US Select. That's perfectly fine. You can look back on this thread. I smoked several briskets and posted my notes.

Brisket is great for ground burger. You can just use brisket or add any other cut you want like short ribs or chuck roll.

Finally get around to smoke the pack of brisket like you suggested in other thread, and you're right about finishing it in oven I can't keep the temp up after a couple hours in my cheap ass smoker.

Couple questions, what's the idea temp for brisket I get it to 185F and it dry out quick after I slice it up any way to keep it moist?

 

[Cerpin Taxt]

I did a chuck roast again over B+B lump and hickory chunks for about 15 hours. "Poor man's brisket." Whatever you wanna call it, it was damn good.

Wrapped in butcher paper at 165F and transferred for 2 hours in the cooler once it hit 204F.

 

[JPS35]

Finally get around to smoke the pack of brisket like you suggested in other thread, and you're right about finishing it in oven I can't keep the temp up after a couple hours in my cheap ass smoker.

Couple questions, what's the idea temp for brisket I get it to 185F and it dry out quick after I slice it up any way to keep it moist?

Wrap in butcher paper or foil until it reaches 205. If foiling, add beef broth or complementary liquids for it to steam and hold in liquid. After cooking, let meat rest for an hour to allow juices to reabsorb.

 

[Denly]

Wrap in butcher paper or foil until it reaches 205. If foiling, add beef broth or complementary liquids for it to steam and hold in liquid. After cooking, let meat rest for an hour to allow juices to reabsorb.

I see, i took and out of the oven and slice it right away. Lesson learnt to rest it in wrap.

 

[nutxo]

I finally got around to ordering a decent BBQ thermometer. After ruining 2 pieces of meat on the traeger I asked a few friends and they recommended this https://www.thermoworks.com/Smoke

Wifey gave me shit about 100 dollar thermometer just for the smoker. I told her to quit being so developmentally disabled, I can use it in the house too

Edit,. Thing just got here somehow. It's a lot bigger than I thought it would be and weighs like 2 lbs,.

 

[Cerpin Taxt]

I like big butts, and I cannot lie.

 

[Jeeebus]

I've been using the new hibachi/griddle on the outdoor kitchen lately - lot of delicious stuff.

 

[Kaido]

Forgot to mention, my Oster Smoker Roaster fits perfectly in my fireplace! I ended up giving my big Traeger to my brother. Notes:

1. Remember to open the chimney flue! And yes, it does vent perfectly, no issues!

2. When you take the lid off, tilt the handle towards you to let the smoke go UP the chimney for 10 or 15 seconds. Smoke is trapped under the lid, so if you just pull it out without venting it for a few seconds, you'll get some smoke in your room. I have enough room to put my lid on the side vertically while loading & unloading the meat, so my room's air stays clear.

3. Makes your room smell AWESOME! Best fireplace smell ever haha.

4. I've been through many brands & tree sources of wood pellets over the years. tbh, they all just have a smoke flavor to me. This is the only brand I use now: https://www.amazon.com/CookinPellets-40PM-Perfect-Mix/dp/B00819OICI

5. Sous-vide + smoke is awesome. Don't have to do super-long smoking jobs anymore. My Anova Precision Oven should arrive shortly & I will be testing larger chunks of meat with the bagless SV + Smoke combination using this setup, will report back!

 

[Kaido]

Wings & drumsticks. Memphis BBQ sauce, Cajun rub, Soy sauce glaze. 275F for a few hours. 100% indoor-smoked!

 

[Icecold]

Wings & drumsticks. Memphis BBQ sauce, Cajun rub, Soy sauce glaze. 275F for a few hours. 100% indoor-smoked!

The wings look great. Do you have carbon monoxide detectors? I'm mostly not trolling when I ask that, but running a smoker indoors would definitely have me paranoid about carbon monoxide.

 

[ElFenix]

I did a chuck roast again over B+B lump and hickory chunks for about 15 hours. "Poor man's brisket." Whatever you wanna call it, it was damn good.

Wrapped in butcher paper at 165F and transferred for 2 hours in the cooler once it hit 204F.

chuck is more expensive than brisket here

 

[Kaido]

The wings look great. Do you have carbon monoxide detectors? I'm mostly not trolling when I ask that, but running a smoker indoors would definitely have me paranoid about carbon monoxide.

Yes, I have one above it, as well as a fire extinguisher, just in case. I don't want to take any chances! I was initially really concerned about the whole setup, but (1) it worked out really great, and (2) to put things in perspective, I burn huge real-wood & also fake-wood logs in the fireplace on an open fireplace rack like any normal fireplace does, so a handful of pellets in an electric smoking machine generates a relatively small amount of smoke compared to that. I would be more concerned if I was doing it under a low-quality kitchen exhaust hood.

Unfortunately, I don't have an externally-vented kitchen hood. And this way, I'm not dependent on the weather outside to smoke meats. Plus with the combination sous-vide method, I can smoke for the smoke flavor & for the finished crust, rather than smoking to cook, which saves a lot of time. So far smoked meats & deli meats have turned out really well! I've only dabbled with this before here & there, but with the new Precision Oven coming out, where I can simply stick a whole big piece of meat on a tray & sous-vide without a bath & without a bag, I plan on doing a lot more with this setup in coming months, especially with winter around the corner!

You can see what I'm talking about in this gif, where the smoke gets trapped under the lid, so you need to tilt it to release it before pulling it out so you don't let the smoke in the room. It generates PLENTY of real smoke in the cavity! I have a cup full of pellets nearby to refill it. Easy peasy!

 

[Cerpin Taxt]

chuck is more expensive than brisket here

Yeah that happens from time to time, but not a lot around here. My local markets often cut their chuck 50% off to move it out and I generally wait for those times.

Also, though the $/lb is less, a brisket is just kinda too much meat for my small family all at once.

 

[ElFenix]

Yeah that happens from time to time, but not a lot around here. My local markets often cut their chuck 50% off to move it out and I generally wait for those times.

Also, though the $/lb is less, a brisket is just kinda too much meat for my small family all at once.

cut large chunks, vac seal, freeze, rewarm in sous vide.

 

[Kaido]

cut large chunks, vac seal, freeze, rewarm in sous vide.

Side note, I am VERY excited to try reheating leftovers using the APO oven, no bath or bag required for SV!

 

[Cerpin Taxt]

Jerk chicken legs over hickory and a pork butt over apple. My backyard smells pretty good right now.

 

[Kaido]

Jerk chicken legs over hickory and a pork butt over apple. My backyard smells pretty good right now. View attachment 30517

I don't know if it's strictly a male thing or what, but fire + delicious smells + being outdoors does something to stroke my inner ego & pushes that Tim the Toolman Taylor button in me - aug augh augh!

FEELS GOOD MAN

 

[Cerpin Taxt]

I don't know if it's strictly a male thing or what, but fire + delicious smells + being outdoors does something to stroke my inner ego & pushes that Tim the Toolman Taylor button in me - aug augh augh!

FEELS GOOD MAN

 

[nutxo]

Side note, I am VERY excited to try reheating leftovers using the APO oven, no bath or bag required for SV!

What is an APO oven?

 

[zinfamous]

Jerk chicken legs over hickory and a pork butt over apple. My backyard smells pretty good right now. View attachment 30517

I'm doing two whole, spatchcocked jerk chickens over apple today, in nests of bay leaves and whole allspice. This is one of my favorite things.

 

[Kaido]

What is an APO oven?

The new Anova Precision Oven:

Anova Precision™ Oven

Convection meets steam injection for some of the most efficient cooking possible on a countertop. The Anova Precision™ Oven is a combi oven for the home, with all of the features of a pro-level combi oven at a fraction of the cost.

anovaculinary.com

It's a $600 countertop oven that replicates the exact functionality of $17,000 Combi Ovens. It has precision control over both temperature AND humidity, meaning you can do things like sous-vide without a pot of water & without needing to vac-seal your food in a bag first. So you can do really easy smoke + sous-vide jobs, especially on large & odd-shaped meats, like a full pork shoulder (or chunks of it). Plus it typically cuts WAY down on smoke time (like down to 2 to 8 hours) because you're smoking for flavor & crust, not to actually cook it. Down the road, I'd like to get a K-Rigg Rev, which is a residential pressure smoker: (although that's $$$$ lol)

K-RIGG

K-Rigg Pressure Smoker. Smoke Food in Minutes, Not Hours! Smoke Ribs as quick as 25 minutes!

www.k-rigg.com

I'll make a separate post on the APO after mine arrives. It's kind of the next generation of home cooking...it removes a lot of the barriers people have to doing sous-vide & ups the convenience factor by quite a large margin!

 

[nutxo]

The new Anova Precision Oven:

Anova Precision™ Oven

Convection meets steam injection for some of the most efficient cooking possible on a countertop. The Anova Precision™ Oven is a combi oven for the home, with all of the features of a pro-level combi oven at a fraction of the cost.

anovaculinary.com

It's a $600 countertop oven that replicates the exact functionality of $17,000 Combi Ovens. It has precision control over both temperature AND humidity, meaning you can do things like sous-vide without a pot of water & without needing to vac-seal your food in a bag first. So you can do really easy smoke + sous-vide jobs, especially on large & odd-shaped meats, like a full pork shoulder (or chunks of it). Plus it typically cuts WAY down on smoke time (like down to 2 to 8 hours) because you're smoking for flavor & crust, not to actually cook it. Down the road, I'd like to get a K-Rigg Rev, which is a residential pressure smoker: (although that's $$$$ lol)

K-RIGG

K-Rigg Pressure Smoker. Smoke Food in Minutes, Not Hours! Smoke Ribs as quick as 25 minutes!

www.k-rigg.com

I'll make a separate post on the APO after mine arrives. It's kind of the next generation of home cooking...it removes a lot of the barriers people have to doing sous-vide & ups the convenience factor by quite a large margin!

Yeh. I remember that thing now, I think Ill wait for the reviews before I even consider another kitchen appliance..

You know I saw a smokaroma pressure smoker on offer up a while back