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#211 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $391250
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#212 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2615380
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#213 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2844112
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Well thanks. I've been doing competitive bbq for almost 20 years. That doesn't make me anymore an expert than anyone else, but it has provided me the opportunity to interact with hundreds of bbq affectionados over the years, and meat slow cooked directly over coals is generally regarded as not as good as meat smoked either over the coals with a pan in between (vertical smoker like the wsm), or meat smoked indirectly in an offset cooker. I'm sure FMB's food is fantastic. I'm just not a fan of the taste of smoke generated from fat drippings. Tomatos, tomahtos
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#214 | |
MVP
Join Date: Nov 2001
Casino cash: $9990442
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#215 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1018026
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Quote:
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#216 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $391250
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I know a lot of guys are running higher smoking temps to push along larger briskets so to cut smokes from 12 to 14 down to the 8 hour range. I dont know of anyone that pushes 300 or more for a brisket I have done 275 with excellent results and try not to rise over 285 without damping the WSM. I wouldn't smoke ribs at a higher temp simply not worth the mistake as I have always had great results at 220 to 230. I never let drippings drop to the coals I either line the drip bowl or buy foil pans to catch. I dont worry about wood chunks after the first 2 hours as the meat I have been told has taken by then all the smoke they can and to much smoke can be detrimental with off tastes. Now that may or may not be true its just what I have been told over 35 years of smoking and works for me. I say if you smoke like your results and tastes good to you then your doing it right. I dont insist anyone follow anything I post in smoking I just post what I have done. I think some folks think if you dont do it as they say your doing it wrong.
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#217 | |
MVP
Join Date: Nov 2001
Casino cash: $9990442
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Quote:
I'm a 220-230 foil catch pan guy through and through. Agree 100% with the last part. A million ways to smoke a cow. Or pig. Dinny |
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#218 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2844112
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I was under the impression there was no pan in FMB's rig? I've used sand. It works well. I use water for chicken though. I thought FMB's rig had the meat hanging directly over the coals, so the drippings went onto the coals. I might have misunderstood. Dripping into the sand or water is fine IMO
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#219 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2844112
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Very true. And if it takes the right meat to the right temp in the right amount of time, they are generally all damn good eats
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#220 | |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1018026
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#221 |
Rufus Dawes Jr.
Join Date: Aug 2000
Casino cash: $448179
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Working on a little Beef and Broccoli for dinner tonight.
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#222 | |
I’m a Mahomo!
Join Date: Aug 2004
Location: Mid-Missouri
Casino cash: $6771021
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Really? I always thought the best ribs were the ones where the meat just falls off the bone. I learned something new. Sent from my iPhone using Tapatalk
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#223 |
**** you, you cretin.
Join Date: Jan 2012
Casino cash: $1018026
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Nothing worse than meat falling off a rib bone. That shit pisses me off lol.
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#224 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $641900
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Is falling off meaning when you pick it up or falling off like the meat easily separating from the bone when you bite it? Seems most people like ribs that easily separate from the bone when you bite into them, no?
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#225 | |||
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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I think I mentioned that earlier - straight out of the box, the manufacturer says don't use wood, only charcoal. And everything coming off it tastes grilled (which is good), not smoked (which is what I want). Over the smokes, I've slowly increased the amount of wood chunks replacing charcoal and closely monitoring temperature with my Chef Alarm and air temperature probe. I'm up to about 60/40 charcoal to wood, and the air temp has gone from just below 300 to around 310-315. The "grilled" flavor is gone, so whatever is vaporizing on the coals isn't flavoring the meat anymore. I'm still working on moving the charcoal/wood mix to closer to 40/60. I may have to artificially block some of the air flow to choke the fire some. Quote:
I haven't noticed any bitterness. For my last brisket (a 10-pound flat), I cooked over direct for the first 2-3 hours until I hit about 165, then wrapped in foil. Quote:
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