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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10730947 No.10730947 [Reply] [Original]

Okay I got it put together but won't be able to use it until next weekend. What's the first thing I should cook with this beauty?

>> No.10730963

>>10730947
Smoked spam musubi.

>> No.10731002

Brisket, ribs, sausage, pork shoulder, chicken, turkey, steaks, pork loin, pork belly, roast beef (prime rib, strip loin, whole sirloin) etc.
Pick one.

>> No.10731009

Fuck it, ribs it is.

>> No.10731024

>>10731009
3-2-1 method, always gives me great results on my smoker. I'm actually going to smoke some up tomorrow and glaze them with spicy korean bbq sauce.

>> No.10731379
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10731379

>>10731024
Don't use the texas crutch where you wrap it in foil for 2 hours with a liquid. It comes out fall off the bone without any texture. Smoke for 3, baste every 30 minutes for 3 with a mustard, oil, apple cider/vinegar baste. When the meat has pulled away from the tips @1 inch, bob's your uncle. Use a simple dry rub like salt, brown sugar, dehydrated garlic and onion, paprika and ancho or chipotle chili powder for 24 hours.

>> No.10731452

>>10730947
was it ez to assemble? did you use sealant between the smoke box and the main chamber?

>> No.10731489

Turkey wings is my suggestion. Aka pterodactyl wings. Atomic buffalo turds is also a good idea or a "fatty".

>> No.10731492

>>10730947
You're not done yet, dude.

EVERY smoker has huge air gaps that need to be sealed IF you want to be able to actually manage the smoke and heat.

Get some high heat gasket sealant from an auto parts store and use it to seal off the smoker lid or you'll never be able to control your temps due to uncontrolled air accessing your smoker.

>> No.10731499

For me, its the McChicken

>> No.10731793

>>10731492
I was taking a good look at it all around right after I posted and there is a gap around the bottom of the stack that I could stick a small piece of 1/8th in plywood through.
I have the stick on gasket sealant and high temperature silicone being delivered Monday. And a cover.

>> No.10731864

>>10731793
>high temperature silicone being delivered Monday.

Good deal.

Without a good air seal, you'll be chasing the fucking temps around all g'damn day / night, and that's not good for anybody.

>> No.10732163

>>10730947
Your own daughter

>> No.10732401

>>10730947
Go fishing. Start smoking trout and salmon.

>> No.10733293

>>10730947
ok anon i just bought one too, should have seen the look on the loaders face when i pulled up with my honda accord and told him to stuff it into the backseat. can we have an Eternal Oklahoma joe thread to share tips and secrets?

>> No.10733375

>>10733293
Not sure if I should wait until I get all the air gaps sealed up before I season it. I am really getting impatient to start a fire in that thing.

>> No.10733382

>>10733375
i dont think that matters desu, my biggest question is where do i buy wood from? should i just use the chips that lowes has available. i see the serious BBQ guys with entire logs of the stuff? where can i get that?

>> No.10733386

>>10732401
>it's salmon season and my boat's in no condition to go fishing
reeeeeeee

>> No.10733411

>>10733382
Do you have a Bass Pro or Cabellas nearby? Also the Lowes near me has some wood chunks in bags, but not a very good selection. Or maybe it's Home Depot.

>> No.10733429

>>10733411
i bought some little chunks but i want some larger split logs, i plan on taking some from j alexanders near my house they always have wood laying around out back

>> No.10733985

>>10730947
I don't usually say this, which may sound disingenuous considering the constant claims of 'product placement' and 'advertisement' on /ck/, but this really does feel like a plug for this smoker Joe company.

>> No.10734052

>>10733985
Oklahoma Joes is a big name in smoking. They dont need to shill on a african lion discussion board.

>> No.10735195

>>10733985
Next weekend I am going to smoke some ribs for the first time with this. do you want me to put some tape over the huge name plate if I decide to post pictures?

>> No.10735967
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10735967

>>10733429
This is for sale at Bass Pro
>inb4 Bass Pro shill

>> No.10736356

>>10735967
home depot sells this exact same brand, along with the chunks and chips.

>> No.10736592

>>10736356
What good are those chips anyway? I tied using them a few times and they just burn up in a few minutes even if I soak them in water

>> No.10736683

>>10736592
Sounds like your fire is too hot.
Also, soaking them takes time. At least an hour to make sure they are fully soaked thru.

>> No.10736937

>>10735195
I don't care

>> No.10738300
File: 3.71 MB, 4032x3024, IMG_20180610_201508.jpg [View same] [iqdb] [saucenao] [google]
10738300

Why is my smoke stack in a different place than OPs?

>> No.10738313 [DELETED] 

>>10730947
Your balls, because once you grow that carefully groomed beard you won't need them anymore.

>> No.10738482

>>10738300

His is the reverse flow model, it gets more smoke onto the meat.
I think the smoke passes the meat twice before it hits the stack.

>> No.10738510

>>10738482
It only passes the meat once, but it is a more even temperature. It's a fairly minor improvement over the standard design.

>> No.10738626

Run a hot fire before you cook anything in it in order to nurn off some of the factory gunk

>> No.10738838

>>10736592
we use them at work for cold smoking, or smoking things just for flavor. personally, i've found a mix of hardwood charcoal and wood chunks works the best.

>> No.10740852

>>10738626
came here to say this. the best and first thing you should cook is literally nothing.

>> No.10740867

>>10738626
>>10740852
Yep, this. I build custom pits as a side job. First thing I do when finish one is build a very hot fire in there to burn it clean. I go so far as to point a fan straight at the firebox with the door open to really get it crazy hot.

2nd step is to season the interior by cooking a bunch of pork trimmings in it (I ask the local butcher for scrap) Then it's all ready to go for the customer.

>> No.10740877

>>10740867
Any pics of your work?

>> No.10741474

>>10731379
I wrap at 2 hours in butcher paper, keeps it moist but lets steam escape so it doesn't get too moist like you described. I find its more consistent than basting or spritzing.

>> No.10741520
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10741520

>>10740877
I don't have much on me at the moment (at my real job).
Here's one of the first ones I built nearly 10 years ago when the customer brought it back to have me put a bigger axle under it & repaint it. The customer fills it up with firewood when he does catering. That puts the weight limit above the axle that was originally installed. Main part was a 500 gal propane tank; the firebox is 24" 3/8" thick pipe.

>> No.10741524
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10741524

>>10741520
Here's the front. Let me see if I can find any pics after the upgrades.

>> No.10741558

>>10730947
everything you possibly can - chicken, pork, beef, duck, bison, fish, all veggies, everything

>> No.10741586

>>10740867
It says in the manual to coat the entire inside with vegetable oil and run a fire for like four hours, increasing the temp halfway through.

>> No.10741598

>>10741586
That's reasonable. the main reason I use a super-hot fire from the get go is I use old propane tanks for the body of the smoker so I want to be absoloutely sure that there is no residue inside. A commercially bought smoker made from new materials probably doesn't have as strict of a concern for being absoloutely clean.

>> No.10742601

>>10741520
Thats dope. You dont happen to be in AZ? Doesnt look like it but I want one!

>> No.10742676
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10742676

>>10742601
Sorry, not in AZ.

I can't find any more pics after the modification so that's all I've got, except for this closeup of the firebox door.

I did not have much experience when I built that pit but it was easily one of the best that I have made. Dumb luck paid off and it happened to have the exact right ratio of firebox to main chamber and smokestack size. Alas it looks pretty bad in these photos because of the lack of paint. The owner liked to use it for baked potatoes (hundreds at once) and would get the whole thing up to around 450F, so needless to say the paint doesn't last!

>> No.10743243

>>10742676
Do you do metal work as 'real job' or did you just have a cool dad who taught you a really cool skill?

>> No.10743329

>>10730947
I would go with a pork butt, ribs, or Chuck roast. All easy and will turn out good unless you majorly fuck up.

>> No.10743355

>>10731492
That;'s an over-generalization, if you get a lang, horizon, or yoder they don't need any sealing. You get what you pay for though.

>> No.10743381

>>10741598
Some places leave a shit load of cutting oil on the parts, not as bad as the old propane tanks, but still need to burn it of..

>> No.10743637

Did my first dry run tonight, I can see why Lowe's doesn't sell large splits of wood and chunks instead. Played with the temperature a bit, hope I can do some decent ribs this weekend without fucking up too back. Who has a good dry rub mix they can post for ribs

>> No.10743669

>>10736592
The trick to getting the most out of your chips is to wrap them in a tin foil pouch with some holes poked in them.

They smolder instead of combusting, and at the end of your cook the wood chips will have turned into charcoal.

>> No.10743679

I got a Weber Smokey Mountain last week, I'm going to cook some pork shoulder tomorrow and then make pulled pork sandwiches.

>> No.10744639
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10744639

One more thing. I keep seeing these clamps on people's smokers on Youtube and on Amazon. They seem like overkill to me because the lids are pretty heavy and with the gaskets I am going to be putting around the lid there souldn't be enough heat and smoke escaping to really worry about. It also seems like they might be a really bad idea because you have to drill holes in the smoker to mount them right on the edge of the opening. Wouldn't that be an excellent place for rust to start.
Does anyone think they are a good idea?

>> No.10745843
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10745843

>>10730947
CHUCK THESE BABIES ON AND YOU'LL HAVE THE NEIGHBORHOOD OVER FOR LUNCH

>> No.10745871

>>10743243
Nah, I learned when I was in high school. I asked one of my friends dad's to teach me the basics (which took about an hour). The rest was practice.

My dad was big into electronics and that kind of thing.

>>10744639
Those clamps are a great idea. Gaskets don't magically seal on their own. They need force to press against them. And the lid on the smoker in OP is nowhere close to heavy enough for that. The lids on the smoker in >>10741520 weigh about 70 lbs each. Even that isn't enough to properly compress a gasket.