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Question of the Day: Do you think Bafana Bafana will win tonight?
The Smoking Thread
- Thread starter RanzB
- Start date
THANKS!
I used the built in gauge - beauty of reverse flow smokers is that most of the chamber is the same temp. You need to add wood pretty often so its a very hands on experience so often kept eye on the gauge will likely get a wifi/bt device for this in the future
Edit
Just ordered the meat stick, the probe is a dual temp probe providing both internal meat temp and ambient temp. So will give this a spin on Saturdays smoke which will be a pulled pork!
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Didn't know it did both. Still expensive but looks pretty cool. I have a thermoworks Smoke which I use all the time. Great devices.THANKS!
I used the built in gauge - beauty of reverse flow smokers is that most of the chamber is the same temp. You need to add wood pretty often so its a very hands on experience so often kept eye on the gauge will likely get a wifi/bt device for this in the future
Edit
Just ordered the meat stick, the probe is a dual temp probe providing both internal meat temp and ambient temp. So will give this a spin on Saturdays smoke which will be a pulled pork!
View attachment 931301
I didn't either until I did a bit more research. We don't have many options in sa unfortunately.
I also have the Smoke as well as a Thermapen Mk4. Best "cooking accessory" purchase I've ever made.
Meat stick arrived yesterday gave it a spin its 0.1 deg off from my instant read so I am super happy about that with the xtender installed I get signal everywhere its supposedly 30m indoor and 90m outdoor but was never lost.
I just collected my pork from Mondanette this morning. Going for a 4.3KG Boston Butt smoke tomorrow, its going to be another early one. I went into the butcher to show them the cut and they got it spot on! I requested that the skin be removed and its got that bone that should just slip out if done correctly.
Here is the meat more pics to follow again tomorrow
I just collected my pork from Mondanette this morning. Going for a 4.3KG Boston Butt smoke tomorrow, its going to be another early one. I went into the butcher to show them the cut and they got it spot on! I requested that the skin be removed and its got that bone that should just slip out if done correctly.
Here is the meat more pics to follow again tomorrow
Meat stick arrived yesterday gave it a spin its 0.1 deg off from my instant read so I am super happy about that with the xtender installed I get signal everywhere its supposedly 30m indoor and 90m outdoor but was never lost.
I just collected my pork from Mondanette this morning. Going for a 4.3KG Boston Butt smoke tomorrow, its going to be another early one. I went into the butcher to show them the cut and they got it spot on! I requested that the skin be removed and its got that bone that should just slip out if done correctly.
Here is the meat more pics to follow again tomorrow
View attachment 933580
Nice! I'm also planning on smoking a Boston butt this weekend, still deciding on the day. My cut is a bit smaller than yours though. I also prefer the blade bone to be left in.
I need to plan my day carefully tomorrow, doing it for friends and we aiming at eating between 6-7pm. Def an early morning just need to figure out how early.
Please share pics etc and lets get this thread going!
I've had a few occasions where I've had friends and family hungry and waiting due to the smoke not progressing as planned... people not familiar with the process don't always understand how important it is to only pull the meat off once your internal target temp has been reached, and in some cases, meat rested for up to another hour.
Exactly, esp as its not that common in SA
I am expecting 10-12 hours but I will start around 4am to be on the safe side.If it's wrapped and in a coolerbox, it'll stay ready for serving for a few hours. Rather have it ready sooner so there's no waiting from the guests.
That's always been the plan, however I've had some occasions where I've completely underestimated the time period...expectation, 6-7 hours vs reality, 9-10 hours.
@Snyper564, what's your game plan in terms of prep, rub etc? Will you apply the rub and refrigerate overnight?
Good question, aiming at 135C ish, using debarked black wattle again worked super well last week on the pork belly.
i have done this many times on a kettle this is the first offset smoke though.
Keeping it simple, watched the smoking masterclass with Aaron Franklin (free trial) so I am going with that.
Simple Dijon Mustard slather then salt/pepper/paprika rub and leaving it overnight. Will def spritz with apple cider vinegar.
Not sure about the injection just yet and will also wrap with foil at temp.
I want to start simple again "from scratch" a lot to learn when offset smoking instead of using a kettle def a lot more moving parts...
Sounds good.
I'll be using the kettle. Charcoal with cherry wood chunks for the smoke.
The last butt I did was only 1.6kg, smoked at 110C until it reached internal temp of 96C. Took 10 hours.
Butt for this weekend is a similar size, slightly larger. I'll use the same rub as last time, which I got from PitmasterX. Salt, sugar, paprika, garlic powder, onion powder, black pepper, cumin and a small quantity peri peri.
Will also spritz with apple cider vinegar. Intention is not to inject or wrap.
The pulled pork will probably be served in homemade tortillas with red cabbage, pickled slaw and some sort of homemade sauce/glaze.
Oh my what have we got here! WE also doing tacos/tortillas with guac etc pickled slaw sounds like a great addition.
Please post those pics!
Haha, will post some pics. Try and get the slaw prepped today so it can sit in the fridge overnight. Same day can work too but it won't be as good.
Thanks for the heads up will see what i can do you have a recipe?
I don't have a "go to" recipe, just usually grab whatever looks suitable from Google.
Last time I did this:
Shredded red cabbage and lettuce
2Tbs mayo
100ml apple cider vinegar
Salt and pepper to taste
I've seen others that boil the solution (not mayo though) first, and others with some sugar.
I'll probably just stick to the one above as it was pretty simple and added good texture and flavour when paired with the pork.