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Home Made Sausage, Cured, and Smoked Meats - Page 55

post #811 of 1023
I'm on a strict budget and I won't be able to take taht with me when I move out at the end of teh academic year.

Should I get a thermaworks bbq kit (two probes, one for meat one for oven) for $129 or a thermapen for $89 plus an oven thermometer for $6?. The latter seems more versatile to me and the former more useful for BBQ
post #812 of 1023
Quote:
Originally Posted by indesertum View Post

I'm on a strict budget and I won't be able to take taht with me when I move out at the end of teh academic year.
Should I get a thermaworks bbq kit (two probes, one for meat one for oven) for $129 or a thermapen for $89 plus an oven thermometer for $6?. The latter seems more versatile to me and the former more useful for BBQ

What does the bbq kit do for you that two $6 probe thermometers (like the ikea ones) can't?
post #813 of 1023
it's more detailed (tells you what the max and min temperature it hit, nice alarm features). the more crucial one is that it can take high temperatures. the $6 ones only go so high (392 F) and i've broken two of them (they fail after awhile). although thinking about it for smoking i dont need high temperature. maybe i'll do the $6 one.

i also dont have ikea nearby. i looked on amazon and they go for $20ish
post #814 of 1023
Thread Starter 
Personally, I'd save the cash and then buy a better smoker when you're able to.
post #815 of 1023
frown.gif but i want some ribs. the nearest bbq place is an hour away. i think i'll go as cheap as possible. maybe just survive with an oven thermometer
post #816 of 1023
Thread Starter 
How about a mixed method? Let them spend an hour in the smoke, lowest heat you can get, take them all off and put in a big container of some sort (I use a huge disposable foil pan), mop with a light finishing sauce, cover with foil and oven at 250 for 2-3 hours? Should be nice and moist and tender if you don't dry them out that first hour when they're getting smoke.
post #817 of 1023
1 hour of smoke will suffice?
post #818 of 1023
Thread Starter 
I tend to think so. Others here could get more scientific but I really don't think you're going to get substantially more smoke flavour from three hours vs. one hour. I could be wrong as this is just based on my subjective experience.
post #819 of 1023
a $6 thermometer will be fine. Invest in a basic book, How to Grill by Raichlen got me started. Here's a synopsis from his website on how to setup your charcoal grill for indirect grilling (smoking). I've edited some of it.

To indirect grill on a charcoal grill, light the charcoal in a chimney starter, with an electric starter, or with lighter fluid (vp note: get yourself a chimney starter). When the coals glow red, dump or rake them in two piles at opposite sides of the grill. (Some grills come with special side baskets for this purpose.) Place a foil drip pan in the center of the grill, between the mounds of embers (vp note: you can fill the foil pan halfway with water to moderate temp change). Place the grate on the grill and cook the meat in the center of the grate over the drip pan. If using wood chips for smoking, toss cup soaked wood chips on each pile of coals to generate smoke (vp note: you don't need to soak the wood chips). Keep the grill covered, adjusting the top and bottom vents to obtain the desired temperature (vp note: I recommend 225 when learning, 250 when you get better) . Add 12 fresh charcoals or a corresponding amount of lump charcoal after 1 hour. Leave the grill uncovered for a few minutes until the coals ignite (vp note: don't bother with this, just toss the charcoal on and close the cover. leaving the cover open spikes temps).

vp note: it's all about keeping the temp in range, try for 225-235. if it get's higher close some air vents, lower open up air vents. What you get with a better smoker is the ability of the smoker to maintain a temp with little to no intervention

if you're on a budget, craigslist is your friend. I bought a beautiful weber performer for $25 last year. It's a great grill and good for smoking. WSMs regularly show up < $100. Finally, if you have time, you can make a big ugly drum smoker (try google).
Edited by vinouspleasure - 9/23/12 at 8:43am
post #820 of 1023
Thanks for that
post #821 of 1023
This has become my new fave thread on the site. Totally. Just got my copy of Charcuterie by Ruhlman yesterday (you can get some amazing deals buying used at Amazon; I paid $6.99 +3.98 shipping and it is in great shape!)

I did ribs and smoked corn on the cob on Labor Day. The corn came out so well I'd like to do a crab and smoked corn chowder next.

By no means as accomplished as you guys - that's a high bar! Ignorance is only curable by learning. Ive done a lot of that reading through this thread. Great info. Awesome inspiration as well.



post #822 of 1023
looks great. ship me some
post #823 of 1023
Do you soak the corn in water beforehand?
post #824 of 1023
Quote:
Originally Posted by Reggs View Post

Do you soak the corn in water beforehand?

I did. It was really good. Im definitely going to do some Jalapenos, corn and onions. I have a friend who smokes onions and peppers and then freezes them for use in other recipes later.

I feel some smoked corn and crab chowder coming on.
post #825 of 1023
Smoker looks familiar smile.gif

What wood did you use?
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