The Smoker is going......
#201
Race Director
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I did the crutch once and tbh wasn't a huge fan. They were good, don't get me wrong, but I'm not sure I'd call them great.
The 3-2-1 was 'invented' to limit time and to make the results easily reproducible.
If you don't do the 3-2-1 ribs require constant attention. And I'm perfectly fine with that if the ribs turn out 'great'.
Ack, I don't do mustard on ribs either. Only pork butts.
The 3-2-1 was 'invented' to limit time and to make the results easily reproducible.
If you don't do the 3-2-1 ribs require constant attention. And I'm perfectly fine with that if the ribs turn out 'great'.
Ack, I don't do mustard on ribs either. Only pork butts.
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97BlackAckCL (07-14-2016)
#202
Three Wheelin'
I did the crutch once and tbh wasn't a huge fan. They were good, don't get me wrong, but I'm not sure I'd call them great.
The 3-2-1 was 'invented' to limit time and to make the results easily reproducible.
If you don't do the 3-2-1 ribs require constant attention. And I'm perfectly fine with that if the ribs turn out 'great'.
Ack, I don't do mustard on ribs either. Only pork butts.
The 3-2-1 was 'invented' to limit time and to make the results easily reproducible.
If you don't do the 3-2-1 ribs require constant attention. And I'm perfectly fine with that if the ribs turn out 'great'.
Ack, I don't do mustard on ribs either. Only pork butts.
#204
Three Wheelin'
So I got myself a 30" Masterbuilt electric smoker and can't wait to try it out. I had a few whole turkey breast in the freezer so I pulled one out to thaw and would like to smoke one this weekend. I am thinking about using apple chips but my question is with the Masterbuilt smoker is the chip tray enough or should i be adding a amazen pellet tray to my chips? I don't have any experience with a smoker so any info / advice will be appreciated!.
#205
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Make sure you season the smoker before using it for food....
I definitely would add the bigger wood chip tray
I definitely would add the bigger wood chip tray
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Jakes_tl (07-20-2016)
#206
Three Wheelin'
a tray like this:
https://www.amazon.com/-MAZE-N-Amaze...eywords=amazen
or tube like this:
https://www.amazon.com/Amazen-Pellet...eywords=amazen
The tray looks like a good option. Do i just put it right on top of the heating element?
https://www.amazon.com/-MAZE-N-Amaze...eywords=amazen
or tube like this:
https://www.amazon.com/Amazen-Pellet...eywords=amazen
The tray looks like a good option. Do i just put it right on top of the heating element?
#207
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I don't use an electric so I'll let Chad or somebody else answer. I think someone said the tube replaces the smaller stock one, but I'm not sure
#208
Race Director
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The tray works fine for me... Refill every 90 minutes or so. Obviously more smoke is better so additional wood isn't going to hurt...
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97BlackAckCL (07-20-2016)
#209
Ex-OEM King
a tray like this:
https://www.amazon.com/-MAZE-N-Amaze...eywords=amazen
or tube like this:
https://www.amazon.com/Amazen-Pellet...eywords=amazen
The tray looks like a good option. Do i just put it right on top of the heating element?
https://www.amazon.com/-MAZE-N-Amaze...eywords=amazen
or tube like this:
https://www.amazon.com/Amazen-Pellet...eywords=amazen
The tray looks like a good option. Do i just put it right on top of the heating element?
FWIW, the tray on mine is plenty big for 45ish minutes of good smoke. If you can go out there and refill the box 2-3 times, you'll do just fine. There's a side loading thingy that allows you to fill the chip tray without opening the door too. I'd try this method and see if it's good for you before buying more crap.
Also, consider the tube rather than the tray, the tube you can set on the bottom drip pan and still have tons of space.
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Jakes_tl (07-20-2016)
#210
Ex-OEM King
Per my research, more smoke isn't always better, longer lasting smoke is better. Ideally you want thin blue smoke as that's what will penetrate better and have good flavor. White smoke is getting into actual burning territory and doesn't have as good of flavor.
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97BlackAckCL (07-20-2016)
#211
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#212
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This is an electric smoker not a competition pit. The more smoke you can get it to produce, generally speaking and especially when using lighter woods, the better. Obviously burning straight carbon is not ideal thus the blue smoke.
You guys with these grills / smokers / cast iron pans and being so meticulous is hilarious. Meat, heat, smoke, yum. Move on. Experiment. This isn't baking there is no exact script to follow. Live, learn, eat, be merry.
#214
Race Director
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My MB is stock and I use it as such.
And I've been using a variety of these...
https://www.amazon.com/dp/B01IMB3OJ2...ing=UTF8&psc=1
Since someone bought me a bunch of bags for Christmas.
And I've been using a variety of these...
https://www.amazon.com/dp/B01IMB3OJ2...ing=UTF8&psc=1
Since someone bought me a bunch of bags for Christmas.
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Jakes_tl (07-20-2016)
#215
Ex-OEM King
This is an electric smoker not a competition pit. The more smoke you can get it to produce, generally speaking and especially when using lighter woods, the better. Obviously burning straight carbon is not ideal thus the blue smoke.
You guys with these grills / smokers / cast iron pans and being so meticulous is hilarious. Meat, heat, smoke, yum. Move on. Experiment. This isn't baking there is no exact script to follow. Live, learn, eat, be merry.
In any case, if I wanted a competition pit, I would have gone charcoal.
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97BlackAckCL (07-20-2016)
#216
Ex-OEM King
My MB is stock and I use it as such.
And I've been using a variety of these...
https://www.amazon.com/dp/B01IMB3OJ2...ing=UTF8&psc=1
Since someone bought me a bunch of bags for Christmas.
And I've been using a variety of these...
https://www.amazon.com/dp/B01IMB3OJ2...ing=UTF8&psc=1
Since someone bought me a bunch of bags for Christmas.
#218
Three Wheelin'
You place the tray on top of the stock tray and let it roll. You can, in theory, put it anywhere on the bottom since you light it for smoke and it doesn't rely on the smoker for heat to make smoke.
FWIW, the tray on mine is plenty big for 45ish minutes of good smoke. If you can go out there and refill the box 2-3 times, you'll do just fine. There's a side loading thingy that allows you to fill the chip tray without opening the door too. I'd try this method and see if it's good for you before buying more crap.
Also, consider the tube rather than the tray, the tube you can set on the bottom drip pan and still have tons of space.
FWIW, the tray on mine is plenty big for 45ish minutes of good smoke. If you can go out there and refill the box 2-3 times, you'll do just fine. There's a side loading thingy that allows you to fill the chip tray without opening the door too. I'd try this method and see if it's good for you before buying more crap.
Also, consider the tube rather than the tray, the tube you can set on the bottom drip pan and still have tons of space.
Last edited by Jakes_tl; 07-20-2016 at 11:47 AM.
#219
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#220
Ex-OEM King
#221
Three Wheelin'
Sam - so you just load the loading tray every 30-45 minutes? It gives you a nice smoke flavor? I will be trying that this weekend with my turkey, debating between apple or hickory chips.
#222
Race Director
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Just follow the smokers instructions the first time... Adjust as needed the next.
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Jakes_tl (07-20-2016)
#223
Ex-OEM King
I personally wouldn't use hickory for turkey, that'll be WAY too strong of a smoke flavor for that meat.
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Jakes_tl (07-20-2016)
#226
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Do the 3-2-1 just grill them hotter/longer at the end to burn up the ends and bbq sauce...
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Jakes_tl (07-20-2016)
#228
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I don't do 3-2-1
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Jakes_tl (07-20-2016)
#229
Ex-OEM King
I've only done ribs once so...yes. And there are always options. Google is your friend.
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Jakes_tl (07-20-2016)
#230
Senior Moderator
Regarding the stronger wood, my brother in law always uses oak, and holy shit, the poultry that comes out will numb your mouth. I use mesquite for everything, but since I use my grill with a smoke box attached, I cannot trap that smoke in and never get an overbearing smoke flavor.
For ribs, and really any pork, I run hotter than beef, usually 300-325. That means I only need to smoke for 2 hours and wrap for 1. I serve my ribs dry and let the eater add sauce as they please.
tl;dr, I use the 2-1 method for ribs.
For ribs, and really any pork, I run hotter than beef, usually 300-325. That means I only need to smoke for 2 hours and wrap for 1. I serve my ribs dry and let the eater add sauce as they please.
tl;dr, I use the 2-1 method for ribs.
#231
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325*!
#232
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is right
#233
Ex-OEM King
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97BlackAckCL (07-20-2016)
#234
AZ Community Team
a) My gas grill has 4 burners, I only use one on the end which I put mesquite wood chucks on the heat shield.
b) the ribs are on the other side of the grill in the open.
2) ~15 minutes under direct high heat, slather on sauce and caramelize it.
I've been using this technique for awhile and it works very well for me.
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Jakes_tl (07-20-2016)
#235
Three Wheelin'
1) 180-220oF smoking dry rubbed ribs with indirect heat for ~4 hours using wood chucks (or a smoker box with wood chips).
a) My gas grill has 4 burners, I only use one on the end which I put mesquite wood chucks on the heat shield.
b) the ribs are on the other side of the grill in the open.
2) ~15 minutes under direct high heat, slather on sauce and caramelize it.
I've been using this technique for awhile and it works very well for me.
a) My gas grill has 4 burners, I only use one on the end which I put mesquite wood chucks on the heat shield.
b) the ribs are on the other side of the grill in the open.
2) ~15 minutes under direct high heat, slather on sauce and caramelize it.
I've been using this technique for awhile and it works very well for me.
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97BlackAckCL (07-21-2016)
#236
Senior Moderator
#237
Ex-OEM King
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oo7spy (07-20-2016)
#238
Senior Moderator
You can "abuse" pork because it has the fat content to keep the meat moist. You can't do it with brisket or beef ribs. You better be spot on 215 to 250 MAX if you're gonna BBQ beef. I have fucked up enough briskets to know. Pork however, can be adjusted if the time is adjusted with the temp. You don't have to smoke ribs for 6 hours to get great results. You just have balance the time versus temperature.
I grew up eating my dad's grilled ribs cooked for 45 min. Those were chewy. I started BBQ'ing ribs 8 years ago in the oven of my college duplex. Once I attached the smoke box to my grill 4 years ago, I took my learnings outside. I've seen all results for ribs from chewy to dry to where you can't cut them or lift a bone without them falling apart. I am no master brisket cooker, but I can handle my pork.
I grew up eating my dad's grilled ribs cooked for 45 min. Those were chewy. I started BBQ'ing ribs 8 years ago in the oven of my college duplex. Once I attached the smoke box to my grill 4 years ago, I took my learnings outside. I've seen all results for ribs from chewy to dry to where you can't cut them or lift a bone without them falling apart. I am no master brisket cooker, but I can handle my pork.
Last edited by oo7spy; 07-20-2016 at 04:52 PM.
#239
Team Owner
I need to smoke me some ribs.