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OT: The M-Fing Food Thread

lecoqsportif said:
So smokers are not in my food background, but I am seriously eyeballing. Cabinet? Electric? Charcoal? Interested in perspectives.
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Vertical pellet smokers are where ease of use and flavour meet in the middle. Can you get better smoke out of an off set if you want to source good wood and become a champ at managing fire and airflow? Yeah, absolutely. There's a reason why all of the competition guys run big off set rigs but that shit is a bit of a science. If you just want something that you're going to take the cover off of on the weekend, pour some pellets in, put meat in the front and get good barbeque out of, vertical pellet all the way.

Downside to vertical pellet comes down to it's grate size because of it's orientation. If you're looking to do longer cuts of meat (full briskets for example) you might have to break it down. Which I'm fine with anyway. For brisket specifically, the point and the flat cook at different rates so breaking it down gives a better product imo, but it can be an issue if you're looking to do a few of them at the same time (which is way more important for comp and catering types anway...most of us are feeding 5-10 people at a time tops)
 
trujaysfan said:
So the guys at meat church said dont soak your wood chips.... ive always soaked them.

Thoughts
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I used to as well but I've read too much about how useless it is that when I do smoke on a grill now, I don't bother with soaking. It doesn't have the effect that all of the TV chefs told us it has. It doesn't keep the burn going longer and lower, it just delays the wood chips from reaching combustion by about 30-45 minutes. I can't think of too many uses for that as a technique personally.
 
lecoqsportif said:
So smokers are not in my food background, but I am seriously eyeballing. Cabinet? Electric? Charcoal? Interested in perspectives.
Click to expand...
Off set smokers have to be babysat… you don’t walk away from those.
I only have ever had one, my Traeger. And I love it.
And the bigger the surface area, the better. Trust me.
 
Kritter said:
Off set smokers have to be babysat… you don’t walk away from those.
I only have ever had one, my Traeger. And I love it.
And the bigger the surface area, the better. Trust me.
Click to expand...
Yep, once you are good at smoking food everyone will want some.

Started cooking for 2 houses and 7+ want some every time i cook.
 
trujaysfan said:
Yep, once you are good at smoking food everyone will want some.

Started cooking for 2 houses and 7+ want some every time i cook.
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If I’m feeding a crowd, I’m going pig all the way. Pulled pork, you can spend $40 on pork shoulder and feed 20+
and the full pork loins as well, you can go to Costco and her 2 of them for $40 as well and feed a crowd.
 
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