The Smoking Thread

Snyper564 said:
3 2 1 is for ribs not all cuts of meat still looks good tho
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Agreed, and I've had marginal success on our less meaty racks of ribs using 3-2-1.

For ribs, much prefer to smoke until happy with colour, then wrap for an hour or two, unwrap, glaze and back on for 15-20 min.
 
IamNoone said:
I soak my woodchips in Jack Daniels Honey liqueur for an hour before use... makes chicken taste amazing.
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I wouldn’t soak my chips in anything, especially in something drinkable. The whole point of the wood chips is to burn and produce smoke and the earlier the smoke hits the meat the better.
 
I think its time to move on from pork, next to find a decent beef brisket or short rib that will not cost me the price of a fillet.

Any suggestion on a place I can try in the Northen Suburbs?
 
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GrootVoet said:
I think its time to move on from pork, next to find a decent beef brisket or short rib that will not cost me the price of a fillet.

Any suggestion on a place I can try in the Northen Suburbs?
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Are you using any thermometers to determine pit temp and/or internal meat temp?
 
Vades said:
Are you using any thermometers to determine pit temp and/or internal meat temp?
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Yes for the meat, one of my best buys of the year. Now the wife can not argue that chicken is still raw, I can proof it's done. :)

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bwana said:
Awesome - then I have a qn. How good a job does it do as a smoker?
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Sorry, I see now that the one advertised is a Pro 22 and not a Pro 575, which is what I have.

l wasn't even aware that the 22 is available here.

Seems there are some notable differences between the two, and having owned the 575, I can't comment on the 22.

My 575 has been responsible for some top tier cooks, but one does need to add a smoke tube filled with extra pellets inside the cooking chamber for proper smoke.
 
handyman007 said:
How much meat can you fit in that?
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In the Pro 575? Plenty (for me at least).

Per cook:
  • 2 large spatchcock chickens, possibly even 3.
  • Plenty of ribs, number of racks depend on the type and size.
  • Pork shoulder, I've done 3kg+ with space to spare.
  • Brisket, I've done ~6kg, could have done a bit more.
  • Leg of lamb, space to spare.
Etc. etc.

Then there is still a narrower top rack which can be used at the same time.
 
So I'd like some help from someone who knows a bit more than I do on smoking. I've only recently started smoking with the Megamaster Delta Grill & Smoker and I'm still very much a noob when it comes to this. It's not easy getting/keeping the wood/charcoal hot when doing a cold smoke on meat, even when opening the vents to max. The last time I tried this, some of the wrong smoke got to the meat, so it ended up smelling like a shack-fire, which no one wants when eating. I've watched YouTube videos to try and learn some more on smoking, but the main thing I've learned, is that it's more difficult using the 'smaller' smokers - Like I have.

Does anyone have some pointers for a beginner on how to better manage?
Also, what type of wood/charcoal/briquettes you use, when to use wood chips etc?

I'd appreciate any feedback
 
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Kung Fu Porkchop said:
So I'd like some help from someone who knows a bit more than I do on smoking. I've only recently started smoking with the Megamaster Delta Grill & Smoker and I'm still very much a noob when it comes to this. It's not easy getting/keeping the wood/charcoal hot when doing a cold smoke on meat, even when opening the vents to max. The last time I tried this, some of the wrong smoke got to the meat, so it ended up smelling like a shack-fire, which no one wants when eating. I've watched YouTube videos to try and learn some more on smoking, but the main thing I've learned, is that it's more difficult using the 'smaller' smokers - Like I have.

Does anyone have some pointers for a beginner on how to better manage?
Also, what type of wood/charcoal/briquettes you use, when to use wood chips etc?

I'd appreciate any feedback
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To get things tsrated, perhaps tell us more what you are doing:
1. Type / cut of meat
2. Type of wood /charcoal you are using
3. What setup is the Megamaster jobbie - offset / indirect etc.

I have been using a Weber for years and stick to easy to attain chunk wood types such as Hickory / Cherry. I setup the weber for indirect cooking and place the wood chunk on top the grill, let it burn off to get past the white smoke stage (white smoke is wrong smoke as you put it). When I reach desired cook temp and the chunk is evenly burnt I get smoking.

What you looking for is that fine blue smoke out the vents, not huge plumes of white smoke. Others will be along to get into the finer dynanics of fire managment etc.
 
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