Hey guys,

Long time lurker.
I just wonder if anyone experimented with sous vide before/after setting the bark in a smoker.
What were the outcomes?
Does it push the Smokey flavour deeper inside the meat?

I’ve always been a fan of sous vide, I think it’s the ultimate way to process a protein.
Just never had to buy a machine since I’m a chef so I would just sous vide my steaks at work.
But I just got into smoking recently so I was curious if it was worth buying it so that I can use it whenever.

Just share your experience with it!

Cheers!

All I can get are premixed salts that aren’t the same as the ones I would make. Anyone in Canada know how I can get the pure stuff?

Gonna do a practice run next weekend for Thanksgiving and just getting all of my ducks in a row this weekend. I’ve read/watched some stuff with people using fresh turkey, but I’m thinking I’ll just get a frozen bird (easier to find and I have an infant so I’m trying to reduce the amount of prep). Should I just skip the wet brining stage if I buy one that is pre brined? What other tips/advice yall got about smoking a frozen bird?

I guess I’m just simple 🤣..but I’m fine with thighs!! 9 bucks never tasted this good

Smoked at 250 for 2 hours and I seasoned them with Griddle Dust from RubCity. They turned out so good

Hi,

My RFX charger is showing a solid red light when the probe isn’t charging.

Anyone knows what’s up?

I tried resetting via a battery change, once I seat the probe and remove it, the light stays on…

Strange!

This is my second attempt with a pork butt. My first attempt apparently I didnt season it enough. This time I made slits and made sure there was enough seasoning to penetrate thru. Overall it was pull apart tender wrapped at 160F and got the butt to temp at 203F pulled and let rest. Used some chunks of hickory and pecan just what I had on hand. Have plenty of left overs gave some to friends and family. Got good reviews and now I will try experimenting with different blends and woods. Also had a slab of pork belly and made that too. Enjoy the food por*

I learned on an offset, and I need something new. Been reallt wanting a barrel smoker but also pellet smokers are so convenient. Would i still be a bitch if I get a pellet smoker.

I’m looking to get my first smoker. I want a charcoal smoker. I have been watching facebook marketplace for either an 18 or 22” Weber Smokey Mountain. I’ve had two deals fall through. I see the 18” Oklahoma Joe’s Bronco is on sale for $250. Anyone have experience with both and how they compare?

Should I get the Bronco or wait for a WSM to pop up close enough for $100-150?

When I was his age I asked for ravioli from a can 🤷🏼‍♂️

A bit dry. Was probe tender at 195 but I’m thinking I only probed the tender side. Kinda thinking it shoulda been to 205. But still delicious. Ate the leftovers as nachos and a white cheddar melt. I liked the leftover meals the most. Might put this into the weekly rotation (totally worth the extra leftover meals). Heard chili is dope too. Maybe next time

I am going to be smoking four ~10# bone in butts in a Pit Boss pellet smoker. This is my first time doing 4 butts and my first time with this smoker.

I'm cooking to temp, but trying to figure out how early to start. Do I estimate the time using 10# for the butt or 40# for the total?

I’m pretty happy with the result lots of trial and error

The inside of this smoker is in great condition, but the outside needs some love. I would like to have it looking new and shiny and I want to get rid of all the rust, grime, and chipped paint. Any recommendations on how to do this, what tools are needed, etc?

I'm watching and the worst BBQ chain in Texas, Dickie's BBQ, has reps from the company on the lical Fox4 channel showing how to make pulled pork. This is the pork shoulder. Is that too black? It looks like really dirty smoke was used. I've made plenty and yes, they darken up significantly, but I don't this I've ever achieved (if that's the right word) a near uniform charcoal black like that.

Couple questions on making pork belly burnt ends this weekend. I have been watching a lot of videos and have a bit of overload. So, smoke them at 250 until they get a decent bark and color, put in a covered foil pan until 200 or so, then remove cover, glaze, and put back on until the sauce is tacky. Is that about right?

this is only my second time smoking a roast, this is how it came from the store, I plan on making pulled beef out if it (they are chuck roasts, do i need to untie the twine

Do those of you that use post oak smoke your meats, do you also use post oak for grilling steaks?

My oven was 190 on warm mode and was keeping my brisket above 170 so I wrapped it in a towel and kept it in the oven and turned it off. I was tired and delirious when I made this choice. It was about 4:30 when it was at 170 I wake up at 8am my thermometer reads 110. I put my oven back on warm and I’m planning on getting it to 160 and letting it rest to 150 before cutting it. Would eating this be considered unsafe?

I am in the no-wrap crowd. For my preference only, I do not care for any type of braised meat. It’s a texture thing. Not wrapping has definitely helped in regard to the texture of ribs. Again, its just a weird personal preference… Now to the point - for those of you who do not wrap ribs AND use a mop sauce, about how often do you apply the mop sauce after the bark is set? Also, what benefits have you noticed between your ribs before you started using the sauce and now that you use the sauce?

For clarification, I am talking about the vinegar and spices type sauce and not necessarily a thinned BBQ type sauce. Thank you.

Edit: Offset smoker

6.5lb butt heavily seasoned with Heath Riles Comp BBQ and Garlic Jalapeno. Smoked on 22" Kettle at ~250F using the Slow n Sear for 5 hours until internal temp was 170F. Placed in pan and wrapped in foil until internal temp ~203F, about another 4 hours. Rested loosely covered for 75minutes. Bone came out clean and meat pulled very easily. Friends came over for play dates with the kids. Pork did not survive through the night...I almost didn't get any lol.