/ck/ - Food & Cooking

>>12590814
I'm smoking some pole here

>>12590814
nice color just looks a little dry. maybe spray it with apple juice or cider every 45 minutes or so while its smoking

>>12590869
Yeah I didn’t plan for that, drank all the apple juice or beer I could spray it with yesterday.

Also accidentally caused a fire ball while adding more Hickory wood/ stoking the fire in the smoke box . engulfed my arm and charred my arm hair, but didn’t burn me or anything.

Nearly shit my pants though.

Thanks for the advice, I really appreciate it.

>>12590898
smoke box.. as in offset smoker? what kind of smoker ya got

Looks good, Tongo. Now smoke your house and stay in it. Eat a salad in your next life if you reincarnate into a non-neanderthal.

>>12591013
Oh some “cheap” thing, has king griller on it so I guess that’s the brand of it.
Only cost me 159 bucks, so it isn’t anything quality

>>12591052
Ima shove a live piglet in it next time just for you

>>12591069
Typical savage behavior, sacrificing a poor animal.

>>12591090
have you seen what a pig will do to a smaller animal?

>>12591097
Dey Bite throoo bone leik buttah

>>12590814
Looks a little dry, be careful when buying baby backs. Lots of them come with a big piece of the loin on top, which is very lean and dries out easily. You should trim this off before you smoke it. If you want to avoid this altogether buy spareribs.

>>12590814
I'm not smoking till Saturday night (Sunday morning), but I've got a huge whole tritip primal taking up a whole shelf in the fridge. It's going to be beautiful.

>>12591199
I do like my ribs fatty

>>12591213
Sounds fucking awesome, I wanna see it

Bought to carve it up. My mother likes her ribs slathered in sauce, so I put on a lot of it

>>12591278
Pain in the ass to carve

>>12591278
>>12591325
How do they taste OP? That bark looks pretty good. I really like smoking chicken and ribs. Pic related.

>>12591396
Oh my god it is fucking delicious. I can taste the hickory smoke clearly, follow by the Sauce, the thicker pieces tastes like ham, and it has just enough fat to nicely contrast the dried skin. also have some faint berry flavor in it.

Melts in my mouth
Mom likes it to

And I'd trade half the rack of these for a few of those. Look delightful

>>12591325
Gorgeous my man

Smoked chicken from last night. Brained in water/salt/brown sugar for 5 hours, then refrigerated overnight to dry out. Spatchcocked and rubbed with a mixture of Rufus Teague and mayo. Cooked at 275 on a Weber kettle with hickory until the breast read 165. Was fucking unbelievable. Ate the dark meat and shredded the breast which fell apart almost like a pork butt. Would recommend.

>>12591439
God damn you anons are making me want to buy a smoker

>>12591438
thank you, its my first time smoking. Was worried I'd fuck it up (more than I probably did)

>>12591439
That is almost arousing it looks so good

>>12591427
Nice man, good to see people making good shit on /ck/.
Here's a rack I made a while back. The bark wasn't the best, but damn they were tender and the smokey flavors were on point.

>>12591475
that looks real good, what sauce you use

>>12591493
I use stubbs. But I mix it with a few spices, a bit of soy and Worcestershire sauce, and the drippings of the ribs. Shit's delicious.

>>12591493
>>12591554
Here's a shot of the inside. I had a pretty nice smoke ring on them.

>>12591554
Sweet mama jama

>>12590814
Good thread.
Just be aware, meats like pork take up the most smoke in the first 20 minutes.
You're doing well.

I quit smoking years ago never had a pack since so quit freakin asking me

>>12590814
Wow, nice ribs anon.

>>12591744
There's only three left from the full rack already

>>12591439
God damn that looks great.

>>12591562
L E W D

>>12591771
>>12591449
>>12591444
Thanks bros, looking forward to doing many more this summer.

>>12591554
when you smoke what do you use as your drip pan? Do you put water in it?

>>12592680
When I make ribs I smoke them 3 hours out, 2 hours in aluminum foil, and then 1 last hour out. I collect the drippings using the foil.

>>12592680
>>12593216
A drip pan/water pan isn't there to collect juices. It's there to act as a heat sink and to add humidity to the cooking chamber. I use a rectangular aluminum pan like pic related filled halfway with water. You really shouldn't be concerned with collecting drippings while smoking. If you are doing it correctly there should be almost no juice escaping, the only thing dripping will be rendered fat which you don't want to collect anyway. Of course if you are doing 321 ribs there will be juices that you SHOULD save, but otherwise it's not a thing.

Anyone want to share recipes?

>>12590814
>putting sauce on bbq meat EVer

I got a brisket in the fridge letting a rub do it's thing. I'll be getting that bitch in my BGE in a few hours for a nice long smoke!

>>12597558
Post pics nigga

>>12590814
Found a guy on craigslist that was selling his traeger. He only used it once and was selling it because he didn't have enough time to use it so I bought it Literally brand new, it didn't even look like it had been used once. I had never used one before and I wanted to try one out so I said fuck it. Anyway I got a 10 pound brisket and smoked the piss out of it for 10 hours, turned out pretty good. I don't think those pellet smokers are as good as the old school ones and I'm sure there are better pellet smokers than traeger's, but the ease of use makes them worth it if you're a noob just getting into smoking.

smoking a chicken. Second time I've used the smoker.My main issue is keeping the temp I want.I brined the bird overnight. Water, salt, sugar, soy sauce and olive oil. drained it this morning and let it dry in the fridge. Smoking with hickory.

>>12600085
don't know if anyone is still monitoring, but my chicken looks damn good

>>12597808
Sorry to report, but the smoke ring sucked and the meat was tender. Outside of that, it had no flavor and I was totally disappointed. Back to the drawing board.

Me and my dad have been trying to reach brisket perfection. Our most recent attempt was taken out of the egg smoker this morning. It was slightly overdone, a tad dry, and had minimal bark (I really like bark).

Still tasted good with sauce, but left a little to be desired. I don’t have pics.

>>12600821
For anyone wondering, we had ~7 pound flat, rubbed it down, and cooked it overnight at roughly 250-270. When the internal temp plateaued we wrapped it in tin foil, and let the thickest part rise to 190 internal. Then we took it off, wrapped it in a towel, then let it rest in an empty insulated cooler. So cooler, towel, tin foil, then meat. After an hour, we cut it and were a little disappointed. We though we got it this time

Been meaning to buy a smoker just to have fun and learn a new way to cook.

Are the MasterBuilt electric vertical smokers a meme? Or should I stick to a charcoal smoker? Can't afford an offset smoker so it'll be a small one.

I want one of these things but it's over $300 dollery doos.

>>12590814
Purple OG

>>12602540
Based fellow teenager.

>>12602540
WOOOOOOOAAAAAAAAAAHHHHH DUUUUUUUUUUUUUDEEEEEEEEEEE, WEEEEEEEEEEEEEEEEED MAAAAAAAAAAAN

>>12602031
I'll be getting the 22" one soon, $430 shekels. Been looking on Craigslist for a used one but everyone has the little 14" one.

>>12591562
Tha.... that's fucking perfect.

You're fucking with us but still thanks for the rib porn. This obviously ain't your first ro dee oh.

>>12600642
That chicken does look good here's your (You).

>>12604549
Thanks anon.

>>12600642
Looks ok but also looks like it could be rubbery, like those smoked turkey legs they sell at the fair. You should develop a good rub and cook at higher temp so the fat renders and the skin gets a nice bark like this guy's chicken >>12591439.

>>12600840
If you want to keep more of the bark consider wrapping in butcher paper. Foil is good for keeping it more moist but it doesn't do well on keeping the bark on.

>>12605467
Or you can wrap it in butcher paper and then foil.

>>12600642
Nice color, although that may be from the soy sauce. Skin doesn't look very crispy at all, also don't see any seasoning/rub.

>>12591562
>>12591475
Perfectly cooked, a little more bark would make this competition-worthy.

>>12591439
Beautiful, perfectly rendered skin and great color. Would love to see some pics of it carved up.

>>12591396
Looks tasty, but the skin still has a lot of fat that didn't render. Would still enjoy.

>>12591325
>>12591278
Looks a little burnt on the outside, but that might just be the picture. Inside looks moist but lacks a difinitive smoke ring like the other anon itt.

OP: looks pretty dry my dude, I think the other guy is correct about trimming the loin off next time you buy baby backs.

>>12606561
>but the skin still has a lot of fat that didn't render.
I've had this problem a couple times. What can I do to fix it? Just smoke at a higher temperature?

>>12607208
Exactly. We get accustomed to aiming for 225-250 for most things but poultry needs a little higher to crisp up the skin. You only cook it to 165 so it isn't going to be on there for 8-12 hours like a butt/brisket, so you only have a short time to render the skin fat. Try 275-300 next time, that seems to be the sweet spot between hot enough to render skin fat and low enough to allow a good amount of smoking time. I'm this guy >>12591439.

Are there seriously only like 7 guys on /ck/ who are into smoking? I am disappoint.

Posted this on a previous ribs thread that died before I could replies, trying again here.
Complete BBQ noob here, I note that the basic steps for ribs are dry rub > mop sauce > bbq sauce at the end. My questions are:

1.Is the mop sauce essential? I understand that it is to keep the ribs moist. Would a simple brushing of apple juice be sufficient instead of a more complicated mop sauce?
2. I saw a recipe that marinates the ribs before hand, then pats dry and dry rub. It seems to be an outlier to most of the ribs recipes I have seen so I'm wondering if I should ignore that recipe?
3. Is it possible to get 800g-1kg of baby back ribs done on the barbie in under 2hrs?

Essentially I'm planning on a Kansas City rub, start brushing apple juice halfway through and finishing with some store-bought BBQ sauce.

>>12608241
>Would a simple brushing of apple juice be sufficient instead of a more complicated mop sauce?

It would suffice for the moistness, but why not step it up with some seasoning and add flavor AND moisture?

>It seems to be an outlier to most of the ribs recipes I have seen so I'm wondering if I should ignore that recipe?

Cooking isn't a science, everyone has their own personal tastes. You might like the taste and texture of marinated ribs, you might not. Give it a try and see what happens.

>>12591439
What kind of smoker? Smoke/heat from below like a barrel or a smokey mountain or an offset? Assuming you cooked it in the smoker positioned this way. How is the underside?

>>12591278
>>12591325
Samefag

>>12608241
Mop sauce is superfluous. I try not to fuck with them at all, as lifting the lid all the time causes temperature problems. I keep a regular spray bottle filled with apple juice nearby, and only am I opening the lid for some other reason do I give it a spritz, that's it. Marinade can be nice too, but with ribs I keep it simple, because if you do it right they taste great on their own. My standard protocol is:
>spareribs or GOOD baby backs (loin trimmed off etc)
>remove from package, pat completely dry
>first a layer of honey then whatever rub I'm using (more brown sugar leads to nicer crust)
>preheat smoker to around 250 and add wood chunks (no chips, don't soak wood)
>cook for about 5 hours, maybe spraying with appllejuice 3 times
>enjoy
I use to use the 321 method but then I got better and dropped the training wheels.

>>12608433
No shit retard, what's your fucking point?

>>12608421
Believe it or not I used a regular Weber kettle like pic related. I have an offset charcoal smoker but actually get more consistent temps with the kettle, which is why I want a WSM. Underside was nice and crispy from the fat drippings, but since it was butterflied the 'bottom' was actually the inside of the carcass so nothing to eat there.

>>12608421
>>12608491
Forgot pic

>>12608433
And?

>>12607986
Thanks man I'll do that next time. Your chicken's one of the best things I've seen on /ck/ in a while.

>>12608582
Thanks! Be sure to start a thread when you do! I wish there were enough guys on here to maintain a smoking general but sadly there's not.

Recommend me a good smoker to buy. Charcoal preferred, I currently have a $60 Brinkman bullet that I want to upgrade from. Budget is about $500. I want something big enough to do full racks of ribs or brisket.

>>12608496

That's the.. Smoking Gun!

>>12608385
>Cooking isn't a science, everyone has their own personal tastes
I wasn't clear but I meant I'm looking at the "base" recipe which is presume is without a marinade, so I can try that out and get a feel of it before adjusting to my taste.
>>12608452
I am doing it over a grill without a lid and no wood, just charcoal. I guess I do need to be wary of my ribs drying out?

>Essentially I'm planning on a Kansas City rub, start brushing apple juice halfway through and finishing with some store-bought BBQ sauce.
Looks like I'll be sticking with this then

>>12610501
Wait, what? You're grilling them? Dude, you don't really want to grill ribs. Ribs are pretty shitty unless they cook long enough for the collagen to break down, and you'll burn the fuck out of them over direct heat way before that happens. You can cook them until they're edible but they won't be anywhere near as good as slow-cooked ribs, and you sure as shit don't need to bother with mopping, etc. if all you're gonna do is grill them. If you insist on grilling, do this instead:
>rub/season them as mentioned itt
>wrap them tightly in foil with something to add moisture like apple juice, root beer, etc
>cook them in your oven for 3 hours at 250 or 275
>pull them out, throw them on the grill to char the outside
>add a few layers of bbq sauce
Wala, tender ribs with enough grilled flavor to impress most normies.

>>12608127
Shit is expensive and time consuming to perfect.

>>12611220
>expensive
You can easily manage competition-style meat on a Weber kettle. You're only buying meat most of the time, which shouldn't cost more than a meal's worth of ingredients.
>time consuming
Unlike other methods of cooking? How long does it take somebody to perfect anything? Lots of time, whether it's baking bread or cooking bolognese. Smoking meat isn't any harder to learn than anything else.

Why are you such a bitch?

>>12611232
>Why are you such a bitch?
poor parenting

>why don't you work out?
>hur dur free weights are running shoes are expensive and 1 hour a day is time consuming
his excuse is dyel tier, he's never gonna make it

can we start calling steaming "vaping"? I bet it would it improve the overall posting quality on /ck/

>>12608496

Anon I know the chicken is dark but don't shoot it.

>>12590814
Hasn't pulled enough yet. You can tell ribs by how much bone is showing. Now what are you doing? 3/2/1? I do 3.5 hours then a 40-50 minute crutch with half racks.

>>12591325
Has bark but no ring. Huh.

>>12610866
Can't I grill over indirect heat? (i.e. Coals under only half the grill, ribs on the other half) That's what I've seen.

I smoked 2 pork butts on a weber smokey mountain 14" using the following method, which is for the extremely lazy, start around 7PM

1) Get a ring of coals going with a parrafin wax cube, put rub on the butts, wait 20-30 minutes for coals to get going.

2) Add hickory/pecan/whatever flavor you're looking to impart. Put the middle section on, fill water to the brim. If doing this in winter/colder months I like to add it from a kettle, but its summer so I said screw that. Add the butts to each rack, fat cap on top, and add some more rub, because why not.

3) Put the dome on the smoker, the cold meat will take a lot of the temp out, so I just run it flat out , or maybe 3/4 top vent open at this point. Bottom vents should be closed only if there's wind in the direction of the vent.

4) Put on a movie or something else, don't bother obsessing over temp. Who gives a shit if the thing isn't rock solid at 225 and spikes to 250 for a while? Pork butts will never dry out because they are so fatty.

5) At the 3 hour mark, come out , wrap the butts with aluminum foil, some use butcher paper, though I don't have it, they will be around 110 degrees at this point. The pitmaster assholes will tell you to wait til 160 to do this since they still take smoke til then, but all your wood chunks should be dead at this point. Refill water, add coals to brim of the ring. Put top vent to 5/8s.

6) Go to bed and wake up in the morning. Your butts are done. Who cares what the temp spiked to, they are wrapped and won't dry out. I throw them in a cooler for a few hours to rest and then eat for lunch. Remove fat cap, add salt and shred.

You'll have to adjust the vents slightly for wind and outside temp, and worst case you can finish your abomination in the oven.

>>12612243
Same lazy smoker:

Turkey

I used a frozen shoprite turkey from easter in that was taking up space in my freezer.

1) Defrost/Brine turkey in sugar/salt for 8-12 hours. I used a coleman cooler for this.

2) Same technique getting coals going, used apple wood this time. I used a 1/4 pot of water.

3) Add turkey, run the smoker flat out. Turkey doesn't need to break down. Re add coals around 3 hours.

Wait until breast registers 155, remove, rest, serve.

Regrets- at around 115-125, not sure when, I should've wrapped the turkey in foil, but I didn't so it got really dark and the skin was very tough and the breast dried out a bit, but not to the point where it was inedible.

All in all took around 4 hours for a 15lb bird.

>>12612182
You said you aren't using wood right? Just charcoal? Without wood you might as well use an oven. Charcoal doesn't produce much flavor on its own. I'm telling you dude, 100%, if you half-ass this you will be severely disappointed.

I've been using stubbs for a while now. I said earlier in the thread I mix it with the rib drippings and some other stuff. But I kind of want to make my own sauce from scratch. Anyone have a recipe? I'm down for pretty much anything as long as it's not Carolina style.

>>12612243
So, the reason you don't smoke it until 160 is because you're too lazy to throw more wood on the fire? Three hours is NOT enough smoke for a butt. The entire smoking community isn't wrong, you are.

>>12612268
>foil a bird
Ok now I can see that you are absolutely retarded and just making shit up as you go. Is that you, Adam Ragusea?

>>12612268
>>12612243
Simply Ragusean.

>>12612243
>>12612268
>ignores tried and true methods and tries to reinvent the wheel with mediocre results (turkey looks ok but the pork butt looks like crap)
>elitist attitude towards the consensus (all those pitmasters are wrong, my way is the correct way)
Get the fuck off of /ck/ Adam, smoking meats is too high test for you.

>>12612676
>>12612745
>>12613496
Goddammit don't ruin this thread with Raguseaposting. He said he was being lazy from the start, you fuckers will jump at any opportunity to force this meme.

>>12612676
I've only ever smoked pork and beef, never a whole bird. What would be the disadvantage of foiling it?

>>12614518
You'll be steaming it which will make the skin soggy. If you look at some of the replies above the skin is the easiest part of a bird to screw up.
>foiling
The only reason to foil anything is to help things over the "stall," which is when meats plateau at around 165 and have a hard time getting hotter. Foiling them creates a steam environment that can easily get meat over the stall (evaporation of surface juices cools the meat, causing the stall). Since you only cook poultry to around 160 foiling is entirely unnecessary. Foiling also blocks smoke penetration, and since your bird will only be smoking for a few hours tops, you want it to absorb every bit of smoke possible.

>>12612666
Alright thanks. If I were to use some wood then indirect grilling would be viable?

>>12616028
Indirect cooking might as well be done in the oven if you aren't using wood. Wood is very inexpensive and most supermarkets now carry several different kinds in both chips and chunks.

the best barbecue I've ever had was cooked on a box made out of cinderblocks with a grate over oak coals. what is the point of fancy smokers if simple is the best?

>>12616270
Not where I'm from mate

>>12616629
Where do you live?

>>12616402
Sounds like you're talking about grilling, not smoking. Learn the difference, sir.

>>12618507
it's literally a barbecue pit

>>12618711
I don't care what Uncle Ben there calls it, but if you cook something over direct heat it's called grilling. Slow roasting/indirect smoking using charcoal and/or wood is barbecue.

>>12618769
>says barbecue is inderect heat
>all the coals and wood are pushed to one side in the picture
>thats grilling
neck yourself anon

>>12590814
If you want your smoked ribs or pork shoulders at the next level, rub them in utterly cheap yellow mustard then put your rub on before smoking.

>>12618769
wtf I love grilled ribs now

>>12618848
If you think that's a setup for smoking then you need to castrate yourself you fuckin moron.

>>12618953
Yup that's a great picture of dudes grilling!

disregard this dumb nigger >>12620115 as he's never seen a whole hog bbq pit in his life.

>>12614595
>You'll be steaming it which will make the skin soggy.
You're not going to get crispy skin on bbq chicken.
You're looking for rendered skin that bites through the same as the meat.
>The only reason to foil anything is to help things over the "stall,
Partially true, you foil things to help render the fat/collagen this is why the majority of KCBS winners cook chicken in foil pans and cover with foil after the chicken has taken on smoke. It is essentially a braise and yes it's what you want.

Put my salmon and haddock in a brine earlier today. Also marinaded my pork shoulder and Memphis ribs. I’m planning on smoking the salmon and haddock tomorrow.


What type of wood do you anons recommend for smoking fish?

>>12620156
>>12620128
Jesus christ why are there so many retards on the COOKING board who don't know what fucking bbq is? I live in San Francisco where we have bbq places every block and they all smoke their fucking food. I don't know how many Michelin star restaurants you have in whatever flyover shithole you live in but don't tell me what bbq is you faggot.

>>12620791
>calinigger thinking he's an expert on everything

>>12620791
>thinks he knows bbq
>admits he's from CA
Ok, please namefag so we can immediately disregard what you say.

>>12621026
>>12621111
>If i's ain't cookin dems chitlins jus like mammy tawt me on a pile o' dirt wit cut up furniture i's mus be cookin like one o' dem fancy cali-for-nee-a faggots, right pappy?

>>12621132
you forgot your trip/name.
But yeah, keep trying to get crispy skin on bbq chicken you aids infested tranny.

>>12621150
>not soggy equals crispy
Pretty low iq post there dumbass. I don't see anywhere in our exchange that I mentioned "crispy" skin. Maybe I SHOULD trip so you can filter me, that way I don't have to read any more of your ass-backwards flyover (you)s.

>>12621297
here
>>12614595
>You'll be steaming it which will make the skin soggy.
Who gives a fuck about soggy skin when you braise the shit, even if you don't braise it (which is fucking dumb) you still don't give two fucks about "sogginess" in bbq. I'm guessing soggy wasn't the term you wanted to use, because if it is you're more retarded than I thought.

>>12621297
pretty much does, bro.
>these fries are not crispy.
>You mean they are soggy?
>uhhh...yeah.

>>12621462
>>12621485
>wet bread = soggy
>toasted bread = crispy
>fresh bread =???
I love me a soggy slice of some fresh-baked bread right out of the oven XD. Gee I really wish there was a way to describe the state of food between crisp and soggy (mushy)!

Lmaoing @ your life. Don't (you) me anymore you fucking brainlet.

>>12621515
so soggy wasn't the word you were looking to use.
Good to know. Congrats on letting everyone in the thread know that people in california are fucking retarded when it comes to bbq.

>>12621538
Yes, my dear, soggy is the word I meant to use. You see, what my last post explained was that there is soggy (baaaad) and crispy, as well as other states in between. Are you really having that tough of a time reading, sweetie? Or are you just being an epic troll?

>>12621583
>Yes, my dear, soggy is the word I meant to use.
Oh, so you ARE clinically retarded. thanks for the clarification.

>>12618497
Singapore sir. We literally have 0 BBQ culture. Our "BBQs" comprise of ordering precooked and premarinated food to heat/cook on the grill, and nothing that takes more than 20mins. So doing big cuts of meat like in 'murica is an alien concept here. I am sort of hosting a BBQ soon so would like to try some ribs.

>>12591097
Doesn't give you the right to kill it for your plate, Gungo.

>>12591278
>>12591325
>>12591396
>>12591439
>>12591475
>>12591562
>>12600642
>>12608496
>>12612243
>>12612268
Eat a salad.

Got a weber smokey mountain recently, and am experimenting. It's my first smoker and I did my first rack of ribs. Came out really nice! I can't wait to try more things. I really want to do a chicken next.

Simple brown sugar spice rub, thrown in the smoker at approx 220 degrees for 5 hours. Glazed with Stubbs towards that last hour and a half.

>>12623023
fairly nice color, but trim your ribs even full spares need trimming. Also, I'd cut back on the sugary rubs/sprays, they tend to burn like in your pic.

>>12623035
That makes a lot of sense. I was curious as to how that happened.

Thanks, Anon!

why does everyone make wet ribs? am I the only one here who likes dry ribs?

>>12623468
>am I the only one here who likes dry ribs?
is that a thing?

>>12623468
Wtf are you talking about? Rephrase your question because whatever shibboleth you thought you were using actually just made you look like a retard.

>>12623595
why wouldn't it be?

>>12623702
based retard.

>>12590814
Tips for smoking on a weber kettle? Even with the tiniest fire I can manage I can't put anything in there for more than about 4 or 5 hours without it cooking through.

>>12623595
>>12623702
They're ribs without sauce. Not that uncommon.
>>12623468
I like dry ribs but a good sauce is something I really appreciate. I don't like when people put too much though.

>bro just fire that baby up to max! It’ll season right up!
Don’t listen to this kind of advice when you get a new smoker. It’s going to take about 10 long smokes for your smoker to season. Before that, you’re temps will jump from 200-300 and you will be stressing out. Be patient. By 10 smokes, you’ll be cooking at 225-250 without any babysitting.

>>12623973
Why is seasoning a necessity? What changes about the smoker that causes more consistent temperatures?

>>12623947
>They're ribs without sauce. Not that uncommon.
that's texas bbq. Mainly because it makes its own sauce.
>>12623938
that looks like someone threw dry rub on some plain old ribs at the end of the cook. Nothing elaborate about that.

>>12624236
dry ribs are a memphis style. you put a dry rub on them before cooking and then usually cover them again before you serve them. dry ribs are all about the bark.

>>12624092
Nothing fucking happens. The better temperatures are a result of the owner learning how to control the temperature on his new smoker. Any other explanation is pure bro-science. The only thing you should do is burn off the factory residues before you put food I it, that's it.

>>12624538
nice retardation. Learn about radiant heat.
Also pick up a copy of the modernist cuisine.

>>12624291
>you put a dry rub on them before cooking
so same as any other style American bbq.
>and then usually cover them again before you serve them.
that's what I said.

>>12624581
Stfu faggot you don't even know what any of the shit you're regurgitating means. I'm a chemistry Ph.D candidate and NOTHING happens to a thin piece of metal, especially at <300F, to change its thermal properties. I hope for your children's sake that you don't think the buildup of soot does this either lol. I don't know how anybody who has taken chem 101 can believe this happens.
>I've used this new smoker 10 times now and the temp control has improved each time. It's totally the SEASONING, not my learning of its quirks and tolerances!
Yeah, I'm the retard.

>>12608958
witnessed

>>12624698
>>12624538
You’re retarded. .

>>12624788
Great argument. You won this one.

>>12624698
hey guys! this PH.D candidate says reflective materials do not radiate more heat than non-reflective materials!

>>12624853
Are you suggesting that fluctuations of 100 degrees can be prevented by going from slightly shiny black to flat black? What makes you think that all smokers are reflective inside? Nobody said only "shiny" Webers need to be seasoned. Go ahead, let's hear you next high-IQ comment.

>>12624878
i'm only saying you're a fucking retard for not knowing how radiant heat works.

>>12624886
Why don't you try expanding on your argument instead of just saying I'm a retard? So far you haven't explained anything, you just keep throwing out scientific terms without demonstrating that you actually know what they mean.

>>12624947
>Why don't you try expanding on your argument
Because I have nothing more to prove. Everyone here already knows you're a fucking retard.

>>12624965
Ok thanks bro, good talk.

>>12624965
Oldfag here, I've been smoking for 20+ years on every kind of rig you can think of. Seasoning is a myth that has somehow become gospel in the bbq community. I can keep a brisket at a rock solid 250 for 12 hours on a brand new stick burner, wsm, etc because I know what I'm doing. Nobody with a ton of experience would ever acknowledge seasoning as anything more than superstition. The "breaking in time" during which most people describe crazy temperature fluctuations is simply them getting to know their new rig. Does seasoning affect the hear retention capability of a smoker? Not at all. Does it affect flavor? Absolutely. The built-up residue can definitely impart flavor and meat from a well-used smoker does taste better than meat from a new one, but that isn't what's being argued. I think you're suffering from the Dunning-Kruger effect, because you seem to think you know much more than you actually do.

>>12624965
>Everyone here already knows you're a fucking retard.
I'm the anon who asked the original question about seasoning. You really haven't given any explanation as to why seasoning is a necessity. You've just been calling the other guy a retard without any backup. I still don't know if seasoning really matters. But so far the guy you've been calling retarded this whole time has made a more compelling argument. You should try articulating your points rather than just lashing out at everyone who makes statements you disagree with.

>>12623023
>>12623040
different anon here, I like my ribs like that.
Remember, non-perfect ribs on your own smoker are still the perfect food/10

>>12625870
Holy shit this. Every time I smoke ribs I find some reason to criticize myself, but then I get ribs from literally anywhere else and realize how superior they are when you make them yourself. I used to think chilis baby back ribs were the bomb, and now I wouldn't even touch them.

>>12608433
imagine being this retarded

>>12625716
They're going to try and call you a fag for caring enough to give a proper response. You're right though.

>>12625927
Yeah, then you get to a good bbq place and can critique them while you enjoy them. Could learn some things from em. You're on a good path.

>>12625716
>I've been smoking for 20+ years
Wow since the late 90's! that's like really old duuuuuude.

t. retarrded zoomer.

>>12625716
>Does seasoning affect the hear retention capability of a smoker? Not at all.
nobody said it does. but it does affect how radiant energy bounces around inside the smoker. Think of it like how recording studios have those little foam triangles on the walls. Now go read Modernist cuisine and stop taking your lack of experience as truth.

>what are you smoking up /ck/?

A blunt.

>>12618889
Mustard imparts no flavor, unless you purposefully drown the meat in it. It's only used to make rubs stick. Using a bit of cooking oil does the same thing. You don't taste either when the meat is done

>>12618889
>next level
I don't know man. I use a mustard rub too but it doesn't really much of a difference. Just helps the rub stick.

>>12590814
Finna smoke up a couple of turkey legs tomorrow
jesus christ I can't wait

>>12627364
>heat radiance! learn it! how does it apply to smoking? I don't know but here's an almost unrelated analogy to recording studios.
>read modernist cuisine. I won't tell you why you should read it or what it's about but citing books makes you sound smart, right?
Just give it up fag. Everyone itt has already told you what a twat you are.

>>12627994
Good arguments.
>almost unrelated
heh.

>>12628004
Until you explain your reasoning you'll just be regarded as a troll. Which is completely obvious now, thanks for confirming it. If by chance you aren't a troll then you're an insufferable faggot and I'll bet you haven't even touched a smoker in your life. Pic related, it's probably what you look like.

>>12628025
>Until you explain your reasoning
Do I have to do it again for the special eds?

>>12628037
>again
You haven't explained shit, bitch. You've only been doing this "I know you are but what am I?" baby shit. It's really embarassing, and even if you decided to write out a detailed, informative post explaining why seasoning affects heat, you've already lost all credibility by demonstrating what a little shit you are.

>>12628074
>you've already lost all credibility
Oh no! I've lost credibility on an imageboard!
What will I do without the opinions of retards who do not understand wave properties.

>>12628092
Go look inside your oven faggot, tell me if it's "seasoned."
>modernist cuisine
Utter reddit trash kek, thanks for confirming you're exactly the kind of person I guessed you were.

>>12628139
>Go look inside your oven faggot,
I did, I saw a fan.
Funny, I wonder why they put a fan in the oven.
Can you explain to me why they would do that?

>>12628148
Oh ok sorry I forgot that non-convection ovens exist.

>>12628206
Good thing I didn't.

>>12627964
Make sure to post them

>>12628230
I'm not the anon you're arguing with but I just wanted to say that I have become physically angry reading your replies. You are the worst debater I've seen in a long time.

>>12628313
it's ok, I see you also don't understand.
Do you want to randomly comment on how you don't know why convection fans exist in home ovens?

>>12600085
>>12600642
this is me. Going to smoke a pork tenderloin this afternoon. will post pics in an hour or so.

>>12628442
Awesome, don't forget!

Now that the seasoning theory has been debunked, can somebody recommend me a new charcoal smoker around $500?

>>12628806
home oven. no reason to use a smoker.
Home ovens can do it all.

>>12628842
No u.

>>12628806
For ease of use wsm all the way. Get the 22" if you can afford it.

>>12628918
>Get the 22" if you can afford it.
why? you can feed a neighborhood with that.

>>12628806
this. Anything else will lower your Iq and make you lust after family members.

>>12628806
If you don't like seasoning then you don't want to get a weber. They must be seasoned.
https://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/

>>12628806
Not charcoal but I use a pit boss pellet smoker and have goot great results.
These are mine.
>>12591396
>>12591475
>>12591562
Think only cost me like 350 bucks.

>>12628947
Damn that thing would be perfect for hotboxing

just started a tenderloin

>>12629275
Seasoning?

>>12627314
sooo.... longer than you've been alive

>>12629549
We don't do that here bro

>>12628418
>>12628206
You're both fucking wrong. Yes, seasoning is a thing, dumbass, and it has nothing to do with heat-radiance, reflectiveness, or whatever the fuck you're on about you pseud. Seasoning a smoker is when a layer of grease builds up on the inside and seals any tiny gaps where air can get in/out, making it more airtight, which leads to more solid temperature control. Now both of you faggots shut the fuck up and talk about smoking!

>>12590814
Nothing better than smoked sausage and short ribs and liquor.
Have a good night /ck/

>>12629239
Damn that does look pretty friggin tasty, especially those ribs. Are you able to comment on the amount of smokey flavor from a pellet smoker vs a traditional charcoal one? I've heard that pellet grills lack the ability to get a good smoke into a piece of meat, but the smoke ring on those ribs is fucking lewd.

>>12629947
We can all tell you didn't season your smoker before you cooked that. Sad! Really sad, many such cases, ok?

>>12630007

>>12629938
>and seals any tiny gaps where air can get in/out,
hire a better fabricator.

>>12629549
In case you come back,
1/4 cup brown sugar
3 Tbsp. Kosher Salt
2 tsp. Pepper
1.5 Tbsp. Cumin
1.5 Tbsp. Onion Powder
1.5 Tbsp. Paprika
1.5 Tbsp. Cayenne
2 tsp. Ground Mustard
q.5 Tbsp. Garlic Powder

>>12630158
1.5 Tbsp. Garlic powder

>>12628806
I'm running a Dynaglo 1890BDC-D Offset cabinet smoker with an Auber Instruments SYL-1615 thermostatic temperature controller. I've had it for a couple of years now and I've definitely gotten my money's worth out of it by now. They're currently going for $244 on Amazon. The temperature contoller can be had from the Auber Instruments site for about $150, or for $240 you can upgrade to their more sophisticated Wi-Fi enabled version. My only real complaint about the smoker is that its made with really thin gauge steel so it doesn't hold heat very well in its stock configuration, but I fixed that by wrapping it with a fiberglass welding blanket from Harbor Freight for about $40. Also, you can kick it up to 325 degrees to do chicken/turkey/meatloaf and such but that little firebox has to get really ripping hot to heat that whole cabinet so on mine the wall adjoining the firebox started to warp and bow away from it which caused it to start leaking. Since it's a cheap smoker I just cram aluminum foil into the leaks until they stop, works pretty well. I also moved mine onto my porch so I can still cook in the rain and added a piece of dryer duct to the flue to get the smoke out from under the roof. By the way, if you do happen to go with the temperature controller you can just remove the flue dampener since the blower would be controlling the airflow. All in it should run you about $450-500 depending on how you go about modifying it.

The smoker:
https://www.amazon.com/Dyna-Glo-DGO1890BDC-D-Vertical-Offset-Charcoal/dp/B010759GGQ

The Temperature Controller:
https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=398

Informative review for temperature controller:
https://amazingribs.com/thermometers/auber-syl-1615sys-w-review

>>12631627
I don't know why but the smoking community gives me the biggest boner wnen I see all the mods they do to their rigs. You just gave me hope dude. I have pic related and it gives me the same problems you seem to have solved. I got mine from Amazon too, but at the time they weren't offering the wide version you have which I would've preferred. I will probably get that temp controller, thanks a ton bro.

>>12590814
>But what you smoking up /ck/?
Pork loin
brine
rub
smoke
pull at 140° and rest
four roses single barrel FWIW

>>12630158
>>12630166
Thanks.

>>12629951
Yeah I've never really had a problem with it. I assume I probably get a little lass smoky flavor than I would with a traditional smoker. But it works well for me and things always come out tasting great.

>>12629951
>Are you able to comment on the amount of smokey flavor from a pellet smoker vs a traditional charcoal one?
Not the anon you're replying to, but I use both a Brinkman smoky joe charcoal, and a pit boss pellet here>>12633701
I can definitely get more intense smoke with charcoal and wood chips. From what I've found is unless you're doing certain cuts of beef, the convenience and performance of my pellet grill does just fine. Brisket and ribs can typically get a stronger smoke from my Brinkman. In order to achieve this I use a large amount of charcoal to start, with more loads ready to go in a chimney start. I get kiln dried hickory chips and shavings from a local rustic furniture factory that I boil before adding to coals. Or I'll use fruit tree twigs and fresh saplings taken from fruit trees I've got growing. Regular store bought wood chips don't seem as intense as these fuels.
The pit boss I just plug in and go.

wa la
Turkey Legs

>>12633701
Pulled off and ready to stand

>>12634395
plated with fresh beans and some kind of pasta out of the box.
Saved the rest in the beer pan I used smoking, looking forward to carnitas

>>12634395
looks like you need to reseason your pit.

>>12634648
Oh fuck off.

>>12634598
What's left to of the loin, and the roses, after five people in beer. Looked dry, inside was excellent. Typical for a loin roast. Smoked about three hours at 180.
>>12634648
I don't care about sear marks, I placed my meat at a consistent temp.

>>12590814
what kind of smoker should be used for brisket/ribs/etc?

Been feeling a little down lately. Decided to take the day off tomorrow and smoke some ribs

>>12634864
Anyone got a sauce recipe?

>>12608433
this thread is full of them.... stroking egos instead of smoking meats

>>12634873
For a different sauce I buy a can of chili or enchilada sauce from the mex market. Add fresh minced garlic and horseradish, redwine vinegar, rosemary and salt to taste.

>>12634286
Those look pretty good? How long did they take?

>>12634936
Huh that sounds pretty interesting.

>>12634949
It's a good all season recipe, I like it for chicken as well. Next time I do it I'm going to add smoked paprika.

>>12634959
I might give it a shot. Thanks.

>>12634873

Top, tail, and peel your onions and smoke them for an hour or so.

Slice and fry them on a low heat until super soft and jammy. Add paprika, pepper, garlic powder. cook a bit longer until the the spices have dissolved.

Add brown sugar and vinegar, cook further until sugar is dissolved and starts to caramelize

Add ketchup and mustard, cook off for another 10-15 minutes or so.

Leave the onions in or strain them out, it's up to you.

>>12634828
Forgot to add, I cut the fat cap off the loin, and dressed it very lean. I reuse the fat and other pork meat and grease for garden fresh green beans.

>>12634943
5 hours.
Tried making them like the ones they sell at disney.
Taste wasn't what I expected but holy shit were they ever good

>>12635113
Did you brine them or anything? What seasoning did you use?

>>12635113
I don't like the ones they sell at Disney, fairs, etc. They taste like ham. Yours are probably much better.

>>12632917
Glad to be of service. Besides the mods on the outside also got a bit creative with the innards. I don't actually use the bottom rack at all to cook on. At first I found that the hot air from the firebox would immediately rise up the right side and overcook stuff over there. To fix that I put one of the racks all the way at the bottom, right above the opening to the firebox and placed my water pan there butted against the wall right above the opening. This serves two purposes, it supplies the water pan with plenty of heat to get the water to evaporate thus keeping the cabinet humid and the water pan itself also then acts as a sort of tuning plate to redirect the hot air to the other side of the cabinet. This actually fixed pretty much all of my hot spot issues and adds enough turbulence to mix the air surprisingly well. Between the bottom and top thermometers the temperature gradient is maybe 10-15 degrees Fahrenheit. I also put a pile of lava rocks in the bottom. More specifically they are arranged in a pile next to the fire box opening and the pile is ramped towards it with the help of a brick and an old small grill grate. This adds thermal mass to the inside of the cabinet to help store heat to even out temperature dips and to help absorb heat to mitigate temperature spikes. The reason for it being ramped toward the fire box opening is so it can absorb infrared heat radiating directly from the coals and radiate it throughout the cabinet instead of it heating the far wall. Another trick is to take a few of those lava rocks and put a few of the longer ones sticking up out of the e\water in your water pan. This way they'll increase the water's effective surface area and their porous nature will help to wick moisture into the air more efficiently.

>>12636843
Oh,and if you do get the temperature controller I think you'll be very satisfied with it. Not only for how accurately it manages your temperature, but also improvements in fuel efficiency. The controller is designed to provide the coals with only enough oxygen to maintain the desired temperature and nothing more. The blower helps to make sure of this by having a weighted steel flapper on the outlet that shuts when the blower is off, so while the blower isn't running the coals aren't able to draw air passively through the blower and burn hotter than the controller wants them to. This precisely regulated oxygen delivery has nearly cut my fuel costs by more than half. I used to go through almost two 16.5lbs bags of Kingsford charcoal for a 14 hour pork shoulder cook. Now I don't even burn through a whole bag. And when you're done cooking and you turn off the controller that blower flapper chokes off the oxygen to the coals so they'll just burn out and you can save the leftover charcoal for your next cook.

Let's get this out onto a tray

>>12637554
Nice! M-kay

>>12637560
Let these sluts go for 3 hours before we wrap them. Will also attempt to make something similar to >>12635020

>>12591278
that's not cooked. would need at least another 2-3 hours at 225. also that's why it was hard to cut up the meat was way undercooked.

>>12638078
reread OP, if he cooked it 2 -3 hours more then it would be a 6 - 9 hour cook. Ribs are mush at 6 hours.

>>12637566
3 hrs in. Time to wrap and put back in for 2 hours

>>12638104
what is the braising liquid going to be?

>>12638094
>about 5 hours
so 6 hours is not out of the question or even 7 if your temp is way to low it's raining or high humidity or windy, many factors go into smoking / cooking. recipes are guidelines and just how people lie on the internet people lie about recipes so that others can't cook as good as them.

>>12638130
You could not have accounted for those factors. How the fuck did you know OP's location for a fucking weather forecast?
Stop the damage control.

>>12638112
I don't braise them. Is that something a lot of people do?

>>12638173
yes, it's the culinary term for what retards call the "texas crutch"

Starting that onion sauce

>>12638195
Smells good

>>12638246
Finished. Tastes good. A little on the sweet side but it's BBQ sauce and I'm an American. So it's all good.

>>12638150
damage control? your the one on damage control trying to defend a failed attempt of cooking ribs. if the guy never learns his mistakes he will keep cooking ribs the same God awful way and his family will suffer eating through half cooked ribs which are tuff as shit and undercooked.
stop being a pussy and coddling the fucker.
I fucked up the first time I smoked a brisket, ribs, eggs, macaroni, bacon, sausage, hell everyone fucks up the first time or few and even after thousands of time will still fuck up on cooking food.
so stop shilling These shity ribs and take the constructive criticism.
we all know you cooked them, rib shill

>>12638321
Final product. Went a bit overboard with the sauce but that's fine. Just have to let them rest.

>>12638831
>cook your ribs for 9 hours!
>helping
You're retarded.

>>12638866
Cross section!

>>12638866
got a bit dark on ya didn't it.
Next time add liquid to your foil.

>>12591278
>My mother likes her ribs slathered in sauce

I’ll slather your moms ribs in my sauce

>>12638831
Relax man, we already went over OP's ribs days ago. He knows what he did wrong, you're late to the conversation yet you feel the need to interject anyway for the purpose of satisfying your ego.

>>12638954
Shit. Completely forgot the cross section. I already wrapped and put them away. But I didn't get a perfect smoke ring. Still looked good though. The taste was phenomenal. Thanks >>12635020 for the sauce idea.
>>12638961
The lighting in my house sucks and the sauce was pretty dark. But you are right. I usually put a bit of juice in the foil but forgot to do it today.

>>12639028
How were the areas I circled? It always ends up dry in the fat parts when i do baby backs. An anon itt said that it's because that part is the loin which is extra lean, which can be trimmed off because it is easy to dry out.

>>12639073
I definatly agree that those parts are usually the driest. But they still tasted fine. I rotate my ribs and do my best to keep a constant temp, so those parts are still juicy and tender, just a bit less so than other places on the ribs. Aside from that texture is consistent throughout.

>>12590814
Your mother smokes cocks in hell.