I am a smoker, the BBQ type.

[zinfamous]

Visually and from a technical standpoint that rib roast was pretty much what I was aiming for. From a taste perspective, it fell short The crust was not nearly crackly enough.

Also not sure if it's the camera, but it does look closer to the chewy side of purple. Still damn impressive to have it so consistent throughout without the water bath.

 

[Ns1]

Also not sure if it's the camera, but it does look closer to the chewy side of purple. Still damn impressive to have it so consistent throughout without the water bath.

Some parts leaned closer to rare than medium rare, but it made leftovers a lot more palatable....


Still, for my first smoked prime rib and 2nd prime rib ever, I thought it came out ok.

 

[Ns1]

Has anyone done high temp wings on their grill over indirect? I basically want to copy vortex style wings...without the vortex. My options seem to be:

• Something like 450' until they're ready
• mimic'ing the double fry method (ie 250 for half an hour then 500 for the rest)
• standard wings style (ie 375 for ~45 mins or until 165')

thoughts?

 

[ponyo]

Has anyone done high temp wings on their grill over indirect? I basically want to copy vortex style wings...without the vortex. My options seem to be:

• Something like 450' until they're ready
• mimic'ing the double fry method (ie 250 for half an hour then 500 for the rest)
• standard wings style (ie 375 for ~45 mins or until 165')

thoughts?

Interesting. Never heard of vortex until I googled it. It looks like great idea and real simple to fabricate with thin metal sheet. I can't believe people are buying what is basically sheet metal funnel for $30-40 when they could cut and build one in about 5 minutes. I might build one for my Weber kettle.

As for wings, I never cooked on the grill. I like fried chicken wings.

 

[Ns1]

I can't believe people are buying what is basically sheet metal funnel for $30-40 when they could cut and build one in about 5 minutes.

the most ghettofabulous versions I've seen are coffee cans, cut in half, with their bottoms removed.

 

[ponyo]

the most ghettofabulous versions I've seen are coffee cans, cut in half, with their bottoms removed.

That's good idea and should work. I'm going to make my own since I have lot of spare metal and I can get one of my workers to fabricate one for me.

 

[Ns1]

That's good idea and should work. I'm going to make my own since I have lot of spare metal and I can get one of my workers to fabricate one for me.

yeah I don't got those, but I do have a job, so I'm buying a Vortex for $30.

 

[slag]

Hyvee has many types of hams on sale for 99 cents a pound. Picked up a couple and am going to smoke one this weekend. Should be 60 degrees on Saturday and if I put it in the smoker early Saturday morning around 3 or 4, it should be ready by lunch I think. Shooting for 200 degree smoker temp, around 140-150 internal temp of the meat. mmm, smoked spiral ham with glaze.. mmmmm

 

[ponyo]

Have you smoked ham before? Is it good? 99 cents a pound is cheap. It's supposed to rain here all weekend.

 

[slag]

Yes, spiral cut is the one I'm going to smoke with glaze. I picked up 2 others, one at the same time, one a few days later. They expire mid march, so I was surprised they were so cheap.

I smoked a couple hams years ago and they turn out wonderfully. Make great sammiches or ham for ham and beans or just about anything.

 

[LevelSea]

This thread needs to be stickied. Too much good information and food porn.

 

[Kaido]

This thread needs to be stickied. Too much good information and food porn.

One of these days, we need to add a kitchen & cooking sub-forum. More nerds need to learn how to cook (I had no idea how for the longest time). Especially coupled with all of the great technology that makes cooking easier, like the Instant Pot & Anova!

 

[Ns1]

About to run my first set of baby back ribs tomorrow, any advice? I got 2 racks and would prefer to do it w/o foil. Sounds like I'll need to go...225 for 5 hours or so? Has anyone done ribs @ 275 instead?

 

[Jeeebus]

I MUCH prefer them with the foil method - both for consistency to when they will be ready and for the tenderness.

"Baby back" is such a loose term that it's impossible to say without seeing them - the baby backs you get at a restaurant are nothing akin to the baby backs you get at most grocers. The store bought ones are much larger/thicker. I'd say you're looking at 6 hours or so at 225, maybe more, maybe less. Smoker is going to move between 225 - 275 anyway, so I wouldn't fret too much about the temp as long as it's around there.

 

[ponyo]

I'm 100% in the foil camp. As for temperature, I've cooked it at 225. 250. 275. I don't think it makes a difference. You'll just finish faster at higher temp. That said, I try to keep it around 250 or so for ribs. Spareribs are what I cook and I rarely cook baby back ribs. Baby backs are too small and don't have enough meat. I can get spareribs just as tender as baby backs so I don't see the point of cooking smaller baby back. But since you have baby back ribs, just follow 2-2-1 as a guide even though you'll probably finish faster. Most likely you'll do 2-1-1 or 2-1-0.5. I would check the ribs after 1 hour in the foil because it's going to get real tender and sometimes an hour in the foil is all you need. Just start monitoring after a hour in the foil and adjust the time in the foil as needed. Since you have 2 ribs, you could do one foiled and one without foil and see which you prefer. I think you're going to prefer foiled ribs after the experiment. I like to add Parkay squeeze butter/margarine and brown sugar to both sides of the ribs when I foil. I use Bad Byron's butt rub as the rib rub and it's little spicy. The richness from the Parkay along with the sweetness from the brown sugar goes great with the spicy heat of the Bad Byron butt rub. It makes for great combo. You can add whatever you like in the foil or don't have to add anything. Just make sure you place the ribs meat side down in the foil when you place it back on the grill.

 

[Ns1]

I'm kind of baffled that you guys are such proponents of 3-2-1 (or 2-2-1) when amazingribs.com hates 3-2-1. They pretty handily

Since you have 2 ribs, you could do one foiled and one without foil and see which you prefer.

I think this is the way to go.

 

[Fritzo]

Have you smoked ham before? Is it good? 99 cents a pound is cheap. It's supposed to rain here all weekend.

If it's a pre-cooked ham, you'll want to do 225F covered until the inside reaches 130F, unwrap and glaze it, then cook another 10-15 minutes. Add another coat of glaze after that if you wish.

Since it's pre-cooked, you're not going to get much smoke flavor to the inside. Smoking a RAW ham is where it's at, but they're hard to find. I actually saw them for sale at IKEA once (believe it or not).

 

[Fritzo]

I'm kind of baffled that you guys are such proponents of 3-2-1 (or 2-2-1) when amazingribs.com hates 3-2-1. They pretty handily




I think this is the way to go.

I do 2-1-1 myself 3-2-1 makes your ribs fall apart, which is fine if you like that.

 

[HomerJS]

I never foil while cooking. Usually smoke @250 for 4 hours. I remove them spray on cider or balsamic vinegar and then foil for 20-30 min. Fire up gas grill to 400-450 and sauce for 10-15 min. Prefer spare ribs St. Louis cut.

I basically eyeball ribs for meat pulling away from bone. Usually works for me.

For the record I have a Kamado Joe ceramic cooker. It holds moisture in very well so don't have to be concerned about too dry.

 

[slag]

If it's a pre-cooked ham, you'll want to do 225F covered until the inside reaches 130F, unwrap and glaze it, then cook another 10-15 minutes. Add another coat of glaze after that if you wish.

Since it's pre-cooked, you're not going to get much smoke flavor to the inside. Smoking a RAW ham is where it's at, but they're hard to find. I actually saw them for sale at IKEA once (believe it or not).

Turns out my smoker didn't work, so I used my charcoal grill with heat off to one side and some hickory for about an hour. Then put it in a glass dish and covered it in foil and stuck it in the oven inside for about 3 hours at 250. Then pulled it, put the glaze on it, and put it back in at 325 for 10 minutes. Came out really well.

 

[Fritzo]

Turns out my smoker didn't work, so I used my charcoal grill with heat off to one side and some hickory for about an hour. Then put it in a glass dish and covered it in foil and stuck it in the oven inside for about 3 hours at 250. Then pulled it, put the glaze on it, and put it back in at 325 for 10 minutes. Came out really well.

The higher heat with the glaze will work well--- you want some caramelization, and sugar will burn at 275F. Nice work

 

[slag]

I have a masterbuilt electric smoker and the coil kept blowing the breaker. I think it got wet and into the insulation. I'm going to cook the coil in the oven at 250 degrees for a few hours and see if it dries out. I don't want to spend $50.00 on a new coil when the thing is not even 2 years old.

 

[ponyo]

I picked up small beef bottom round roast at Aldi for $2.99 /lb. Seasoned it with Montreal steak seasoning and smoked it with hickory wood at 250 degrees until the internal hit 135. Rested the meat for 30 minutes and sliced it for dinner sandwiches. Meat had the perfect amount of smoke flavor.

 

[Ns1]

is that la brea ciabatta from costco I spy (along with their spring salad mix)

 

[ponyo]

is that la brea ciabatta from costco I spy (along with their spring salad mix)

Ciabatta is from Trader Joe's and spring salad mix is from Costco. Good eye.