Actuarial Outpost
 
Go Back   Actuarial Outpost > Cyberchat > Non-Actuarial Topics
FlashChat Actuarial Discussion Preliminary Exams CAS/SOA Exams Cyberchat Around the World Suggestions


Fill in a brief DW Simpson Registration Form
to be contacted when new jobs meet your criteria.


Reply
 
Thread Tools Search this Thread Display Modes
  #11  
Old 04-12-2012, 09:45 AM
MAX.'s Avatar
MAX. MAX. is offline
Official AO Master Chef
 
Join Date: Feb 2008
Location: land of the Wild Things
Posts: 20,932
Default

Quote:
Originally Posted by DeepPurple View Post
what kind of smoker?

Your best learning meat is pork shoulder. It is the most forgiving and can handle the most smoke. Try not to let the temp get past 275*, and 240 is about perfect. Or Chickens, they are are easy and cheap.


Get a probe thermometer to check meat temps at all times. Cook low and slow. LOW and SLOW. The best pork shoulders can take 12 hours of more.


Don't attempt beef brisket until you have done 6 or more pork shoulders. If you mess up a brisket, the meat is not good to eat. Once you have technique down (mainly temp control, and this depends on your fuel) then move on to a brisket.


Soak wood chips in water. Wood chunks are harder to use to maintain a smoke steam than big wood chunks.


The best TV show to watch is Primal Grill on PBS. That guy is better than any of those guys on food network.

I'll start with a pork shoulder!

This is the smoker I got. It's a really cheap one because I wanted to find out if I liked doing this before I invested in something better.

http://www.homedepot.com/Outdoors-Gr...&storeId=10051

I've got a probe thermometer but I think I need to get one to check in internal temp of the smoker. The guage at the top just says: Low, Ideal & Hot.
Reply With Quote
  #12  
Old 04-12-2012, 09:46 AM
Mog's Avatar
Mog Mog is offline
Member
 
Join Date: Jun 2011
Location: Narshe
Favorite beer: Kupo Nut Pale Ale
Posts: 4,179
Default

hehehehehehehehehe bjs...

carry on.
__________________
i'm just trying to find the bridge...
has anybody seen the bridge?
have you seen the bridge? -- i ain't seen the bridge
where's that confounded bridge
Reply With Quote
  #13  
Old 04-12-2012, 09:47 AM
tometom's Avatar
tometom tometom is offline
Member
CAS AAA
 
Join Date: May 2004
Favorite beer: Homebrew
Posts: 13,322
Default

Stan pretty much said the extent of my knowledge on smoking meat. A lot of stuff varies based on the type of smoker you have and the type of meat you plan on smoking.

I've smoked some stuff on my grill. Just a cheap setup where I can lower a shelf closer to the flame where I put the wood chips in tin foil and put a rack at a higher level. One tip that I learned from doing this, watch your chips you are using for the smoke. I was trying to cook a pork loin (only like 2 lbs) around 200 for 3 hours. It never occurred to me to check on the chips during this process. Around the 2.5 hour mark, I'm out there and the smoke is smelling really nasty, well the chips got to the point they were 100% burnt. the only smoke coming off of them was ashy. I tried taking them out and finish the cooking process, but that meat just tasted like that nasty ash.
__________________
If I had some duct tape, I could fix that.
Reply With Quote
  #14  
Old 04-12-2012, 09:47 AM
MAX.'s Avatar
MAX. MAX. is offline
Official AO Master Chef
 
Join Date: Feb 2008
Location: land of the Wild Things
Posts: 20,932
Default

Quote:
Originally Posted by DeepPurple View Post
Hopefully, you did not waste money on an ECB..... the El-Cheapo-Brinkman. Those aren't worth the small amount that they cost. Hopefully you are working with charcoal. A lot of what I would suggest depends on what model you have. If you went high end (like a Traeger) you will have no problems at all. THe best beginner smoker is a Weber Smokey Mountain.


I'm using it as a grill too so even if the smoking part doesn't work out, I still didn't waste my money.
Reply With Quote
  #15  
Old 04-12-2012, 09:49 AM
DeepPurple's Avatar
DeepPurple DeepPurple is offline
Member
 
Join Date: Jun 2004
Posts: 4,321
Default

That's an ECB. It is hard to control temps because it leaks heat. Don't give up if you have a hard time, but I wouldn't expect too much out of that one.


Check out www.tvwbb.com (the virtual weber bulletin boards) for beginner tips, especially the threads for new WSM owners.
__________________
Come on. Let's go space truckin'. Come on!
Reply With Quote
  #16  
Old 04-12-2012, 09:55 AM
DeepPurple's Avatar
DeepPurple DeepPurple is offline
Member
 
Join Date: Jun 2004
Posts: 4,321
Default

check out my "wish list" SMOKER: http://www.ebay.com/itm/NEW-BBQ-pit-...item1c258fe503
__________________
Come on. Let's go space truckin'. Come on!
Reply With Quote
  #17  
Old 04-12-2012, 09:55 AM
MAX.'s Avatar
MAX. MAX. is offline
Official AO Master Chef
 
Join Date: Feb 2008
Location: land of the Wild Things
Posts: 20,932
Default

Quote:
Originally Posted by DeepPurple View Post
Reply With Quote
  #18  
Old 04-12-2012, 09:58 AM
bokiz333's Avatar
bokiz333 bokiz333 is offline
Member
CAS
 
Join Date: Nov 2005
Posts: 4,159
Default

Make sure to remember this handy tip: The heat of the meat is proportional to the angle of the dangle.
Reply With Quote
  #19  
Old 04-12-2012, 10:08 AM
crabber crabber is offline
Member
CAS
 
Join Date: Nov 2008
Posts: 10,495
Default

Quote:
Originally Posted by DeepPurple View Post
Your best learning meat is pork shoulder. It is the most forgiving and can handle the most smoke.
I am partial to pork ribs and find them quite forgiving, and they take less time. Well, I should specify (baby) back ribs - spare ribs are a little more challenging.
Reply With Quote
  #20  
Old 04-12-2012, 10:20 AM
Baby, ByeBye Baby, ByeBye is offline
Member
CAS
 
Join Date: Jan 2012
Location: your mom
Posts: 29,618
Default

Smoke some salmon. My fav
Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


All times are GMT -4. The time now is 09:20 PM.


Powered by vBulletin®
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
*PLEASE NOTE: Posts are not checked for accuracy, and do not
represent the views of the Actuarial Outpost or its sponsors.
Page generated in 0.30230 seconds with 10 queries