I am a smoker, the BBQ type.

[Jeeebus]

man our ribs look nothing alike

foil vs cooking them for a week

 

[Ns1]

foil vs cooking them for a week

I gotta try this foil method, but I may just end up sticking to no-foil because I love that bark so damn much. To be fair they only took 60% longer than yours haha.

 

[*kjm]

I learned that I needed a bigger smoker

Use your cooling racks in the smoker.... I put some oak 1x3x3" to hold the racks up and then you can smoke 2 or three layers of ribs at a time

I use the 4/1/1hr for mine at the same temp as you and still have nice bark.

 

[ponyo]

Dinner is ready. Chicken leg quarters smoked with applewood for two hours at 250 degrees on the Joe Jr. The more I use it, the more I love the little kamado. It's meat searing machine and great little smoker as well. It heats up fast and only uses small amount of fuel per cook.

 

[Ns1]

I gotta copy that.

 

[Jeeebus]

chicken on the komodo is great. i usually do it 325 - 375 for crispier skin. a 4 hour brine or so to keep it moist.

 

[ponyo]

I tried cooking 325-375 degrees on WSM and didn't like it as much. The skin was better but I felt the chicken meat wasn't as soft and moist. Sometimes I marinade the chicken with spicy Italian dressing but most time I just smoke it straight out of the package with sprinkle of rub. The dome thermometer temp was 250-275 so I bet the grate temperature was close to 300. I just go by the built in dome temperature when I cook and don't bother measuring grate temperature. When I checked the chicken temperature with Thermapen at the 2 hour mark it was showing 179-180 so I removed it.

 

[ponyo]

I just put some baby backs on the smoker. $2.59 /lb at Costco. Smoking it with some apple and hickory wood at 225 degrees.

 

[ponyo]

Well, I screwed up my first cook of baby back ribs on the Big Joe. I was trying to do 2-2-1 but 2 hours foiled in the kamado is too long I found out. After 2 hours in the foil, the ribs were overcooked, mushy, and completely falling apart. I couldn't even pick it up without having it break apart on me. My family loves mushy ribs but I don't. So they loved it. I should've checked after 1 hour but I got lazy and thought it would be ok with 2 hours. Next time I'm only doing 1 hour in the foil. I'm finding out the kamado cooks lot faster than WSM. So this was a learning experience.

 

[Jeeebus]

my family likes them on the fall apart side as well. I love my Big Joe... don't think I've disliked anything on it yet. Even a half-hearted attempt at pizza was pretty good.

My favorite by far though has been reverse seared thick ribeyes. Once you get it right it's better than any steakhouse I have been to.

 

[Pacfanweb]

Well, I screwed up my first cook of baby back ribs on the Big Joe. I was trying to do 2-2-1 but 2 hours foiled in the kamado is too long I found out. After 2 hours in the foil, the ribs were overcooked, mushy, and completely falling apart. I couldn't even pick it up without having it break apart on me. My family loves mushy ribs but I don't. So they loved it. I should've checked after 1 hour but I got lazy and thought it would be ok with 2 hours. Next time I'm only doing 1 hour in the foil. I'm finding out the kamado cooks lot faster than WSM. So this was a learning experience.

If you have it foiled the entire time, you're not smoking them. You're only supposed to foil them at the end.

 

[Jeeebus]

If you have it foiled the entire time, you're not smoking them. You're only supposed to foil them at the end.

2-2-1 means 2 hours without foil, 2 hours foiled, 1 hour without foil

 

[ponyo]

Leftover ribs reheated nicely. It wasn't as mushy yet still soft. Ate it with kimchi jjigae and the combo was perfect. The spicy stew complimented and cut the smoke and the richness of the ribs and mac & cheese.

 

[ponyo]

my family likes them on the fall apart side as well. I love my Big Joe... don't think I've disliked anything on it yet. Even a half-hearted attempt at pizza was pretty good.

My favorite by far though has been reverse seared thick ribeyes. Once you get it right it's better than any steakhouse I have been to.

I never heard of Kamado Joe until you bought one and mentioned it. I'm glad I followed your lead. It's great all purpose grill/smoker. The divide and conquer system is brilliant and makes it easy to do direct/indirect cooking. I'm going to try baking pizza once I get my free granite stones. I asked local countertop company to give me some scrap sink cutouts from their kitchen and vanity granite countertop installs. Granite should be perfect to use as pizza stone and also as cooking stone.

 

[Ns1]

TIL: I can't fit a whole packer on my weber kettle

guess I gotta buy another smoker....


y'all got any comments on this link?

http://www.foodandwine.com/articles/crimes-against-bbq-brisket-aaron-franklin

Crimes Against BBQ Brisket with Austin’s Aaron Franklin

 

[ponyo]

TIL: I can't fit a whole packer on my weber kettle

guess I gotta buy another smoker....


y'all got any comments on this link?

http://www.foodandwine.com/articles/crimes-against-bbq-brisket-aaron-franklin

Crimes Against BBQ Brisket with Austin’s Aaron Franklin

Is the packer too wide or too long or both? If it's too long for the kettle, you can place small metal mixing bowl or cup on the grill upside down and place the brisket on top over it so it has a hump. You can remove the bowl once the brisket shrinks enough during the cook. You can also fold the flat portion of the brisket until it shrinks and then straighten it. I cooked 17lb whole packer on my 18.5 WSM and it was slightly too big initially but I just folded the flat portion little until the brisket shrank.

As for Franklin, he's the master of Texas style brisket but nothing in the article was news. I just don't understand this part of his statement:

wrapping the meat in foil to speed up cooking time will increase cooking time because the meat doesn’t have a chance to cook efficiently.

How will wrapping the meat in foil increase the cooking time? He wraps his brisket in butcher paper because he uses stick burner smoker and doesn't want his brisket to dry out as stick burners push large amount of air over the meat. I and others use foil because we don't want our brisket to dry out either and we don't have butcher paper handy but we have aluminum foil.

 

[Pacfanweb]

2-2-1 means 2 hours without foil, 2 hours foiled, 1 hour without foil

That's too long to be cooking ribs, anyway.

 

[ponyo]

Made bulgogi using top sirloin steak. I found vintage Mrs. Robinson's Fine Restaurant pie pan to use as cooking surface on the Joe Jr. The pie pan is great because it minimizes flame flare ups and prevents the thin small slices of meat from falling between the metal grates. And unlike regular metal pan, it has small holes at the bottom so the charcoal smoke can enter and penetrate the food. It worked great and added lot of charcoal flavor to the bulgogi.

 

[LevelSea]

My aunt sent me a $200 Lowe's gift card as a house warming present, and I just blew it all on a Camp Chef Smoke Vault 24". Should be here on Friday. Also bought a two probe thermometer and insta-read thermometer. Going to get my propane tank filled and get some wood chunks this week.

This is my first time doing any smoking, so I'm pretty stoked.

 

[ponyo]

My aunt sent me a $200 Lowe's gift card as a house warming present, and I just blew it all on a Camp Chef Smoke Vault 24". Should be here on Friday. Also bought a two probe thermometer and insta-read thermometer. Going to get my propane tank filled and get some wood chunks this week.

This is my first time doing any smoking, so I'm pretty stoked.

Welcome to the party! That looks like a nice gas smoker and they even have a kit to convert it to natural gas. Be sure to post some pics of your successful and failed cooks.

 

[Jeeebus]

That's too long to be cooking ribs, anyway.

You're absolutely right. Ribs should be microwaved for 90 seconds - no more, no less. Not sure why people who have no idea what they're talking about feel the need to chime in.

 

[ponyo]

Costco had some shucked oysters so I picked up 3 containers. Roasted oysters at 400 F with chunk of applewood for couple of minutes. I was going to baste it with parsley garlic butter but it was so good cooked plain I skipped it. I did make cho-gochujang dipping sauce (sweet, tangy, and spicy hot pepper sauce with rice vinegar, lemon, sugar, garlic, ginger, soy sauce, and toasted sesame seeds) and the oyster and the cho-gochujang combo was outstanding. I cooked all three pints of shucked oysters and it disappeared in a flash. I will buy and make this again.

 

[yhelothar]

So I put those baby backs on the smoker last night. I learned that I needed a bigger smoker, and I need to learn how to cut through hard as fuck bark. Serrated knives are clutch.

Took almost 8 hours @ ~225, no foil. In the time it took me to make these, I was able to bang out a half rack in the oven @300, eat them, pass out, wake up and make some chicken wings, pass out again, and wake up again to pull these off the smoker and eat some of them.

Very nice smoke ring. That thing looks like it'd melt in your mouth.

 

[yhelothar]

Here's my Mesquite wood smoked New York Strip roast.

I bought a 4" thick cut of New York Strip steak from Vons with their $3.89/lb Superbowl special.

I de-boned it and seasoned it with rotisserie herbs, galic salt, kosher salt, and freshly cracked pepper.

The meat was then roasted/smoked with an indirect heat grilling method for 1.5hrs until the meat reached 120F. Mesquite wood chips soaked in water were placed over the coals for the smoke.

Reverse searing followed over blazing flames to give it a nice charred bark.

After letting it sit for 30 minutes, the internal temperature rose to a perfect medium rare with 135F.

 

[Ns1]

Pok Pok style hickory smoked baby backs. 300 for 2 hours or so.

http://www.foodandwine.com/recipes/honey-glazed-baby-back-ribs-whiskey-marinade