Inspired by BKYDBBQ post on who would you invite over to cook for, what foods do you feel that you smoke the best? List in order as to what you feel are your best smoked meals. Not your favorite but what do you feel you do best. Here are mine:
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
But I’m confident with all those. I wouldn’t put any one ahead of the other, and since there has to be an order, I listed them in order of frequency. With just the two of us, one brisket or pork butt will last several months. A rack of ribs will last a week.
I don’t smoke a lot of chicken, but I grill chicken more frequently than I smoke all the others put together, and I grill beef (either burgers or steaks) about the same as chicken. It’s mostly a function of being able to make a single meals’ worth of food at a time, rather than bulk-and-store.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Good one on the Spam LA Pork Butt. I like to serve these things listed to Company. They are more forgiving than some other things. I don't like to make steak for Company. In our Families there's too many people who want steak well done. We don't eat much Spam...for no good reason.
I don't smoke chicken, except once in a while when I'll do 2-zone thighs and throw a chunk on there for the short time it takes. And I do a LOT of sous vide que/sear, but that ain't smokin.
It’s not my nemesis so much. Although I’m not practiced in it at all anymore. But given the choice, I will take Dino Ribs over brisket every day I do generally smoke one every year for brisket point chili. Which reminds me.,,
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
So far it's looking like brisket is everybody's Nemesis!
I don’t even know why mine started coming out good. I made maybe 3 dry/crumbly briskets, and then almost by accident (it was mid December, 2019, 4°, an overnight cook, the fire cratered at 4AM and the Smoke Alarm went off and I had to go out and restart the pit) I made one that was shockingly excellent, and I’ve never looked back. Since then they haven’t all been as good as that one was, but some have been, and they’ve all been at least solidly, “Yep, that’s right.” I’d love to be considered an expert, but I couldn’t explain what I’m doing different from before. The best I can do is what I keep saying when asked: “It’s a big piece of meat. Cook it.” So that’s what I do.
I haven't had that luck yet. Mine come out ok, just not what I wanted for results. I haven't done one in at least two years. Getting proficient on a chuck roast now and that size of meat works well for us.
captainlee and Mosca It is kind of weird, but my best brisket ever was a turbo brisket cooked at 300. It was a hustle to get finished for 6 pm. I suppose since I like to do set it and forget it over night cooks to serve for noon I have never done another one.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
All of the above. However, the very best things that have come out of my smokers, according to my diners, is beef ribs and brisket. And it's all due to my membership on this site and forum. Thank you, thankyouverymuch....
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