1
Anything Goes!! / Re: Cleanliness is Important
« Last post by Ken on Today at 07:44:05 PM »Now it?s time to smoke something!
Recent Posts
2
Anything Goes!! / Re: Cleanliness is Important
« Last post by old sarge on Today at 05:23:18 PM »You are so right.
3
Anything Goes!! / Re: Cleanliness is Important
« Last post by Ken on May 04, 2024, 09:29:49 PM »I would do both. You will be amazed at the stinky residue in your dishwasher.
4
Poultry / Re: Asian Chicken
« Last post by old sarge on May 04, 2024, 09:01:55 PM »Looking good Ken! We use his teriyaki sauce with thin sliced rib eye for teriyaki. Grills up super quick. Makes a mess of the grates though. But worth it!
5
Model 1 - The Little Guy!! / Re: 4 racks BB ribs is too much for the #1
« Last post by old sarge on May 04, 2024, 08:59:12 PM »You are fine just smoking on the standard racks. Nothing wrong with rib racks but if the ribs get 'super tender' they could tear and fall. Try smoking just 2 at a time till "nearly" done. This will keep them firm for reheating without falling apart. The reheat should finish them off. For a good bark, try brown sugar. Also, before sealing, maybe you can cut them into 2 to 4 bone sections for easier handling.
6
Anything Goes!! / Re: Cleanliness is Important
« Last post by old sarge on May 04, 2024, 08:52:37 PM »Amen to that. I don't run mine through a dishwasher but do clean off the loose stuff. Racks do get a thorough cleaning.
7
Anything Goes!! / Cleanliness is Important
« Last post by Ken on May 04, 2024, 07:52:36 PM »I got lazy and stopped cleaning the cooking rack holders on the interior walls. When the food took on a foul smell and taste, I searched for answers. More than one trip through the dishwasher was needed. The dishwasher smelled like the nasty food for a couple more cycles. I learned my lesson.
8
Model 1 - The Little Guy!! / 4 racks BB ribs is too much for the #1
« Last post by petrmorse on May 04, 2024, 03:25:15 PM » So it?s official ? the #1 can?t handle 4 racks on 4 grates. I have done 2 and three racks (cut in half) no problem before. I always do our standard mustard/rub/rest in fridge 5-5.5 hrs no peek and they come out amazing! This was a fail!
The internal temp never got beyond 205 after 5.5 hours. They are cooked, and def falling off the bone (not my ideal pref), but they def didn?t produce any bark. I suspect because the moisture inside was too much for the smoke and lack of heat to contend with, and perhaps the bottom rack was too close to the smoke box preventing appropriate circulation? Your thoughts appreciated. Do I need a rib rack? And yes, I know I need a #2 or #3 by now, but alas I do not have one yet. For now, help me solve this problem. I am cooking a ton of ribs (and vac sealing and freezing) in advance of a party in 2 weeks. I have 2 racks done from last weekend but these 4 imo are not presentation worthy.
The internal temp never got beyond 205 after 5.5 hours. They are cooked, and def falling off the bone (not my ideal pref), but they def didn?t produce any bark. I suspect because the moisture inside was too much for the smoke and lack of heat to contend with, and perhaps the bottom rack was too close to the smoke box preventing appropriate circulation? Your thoughts appreciated. Do I need a rib rack? And yes, I know I need a #2 or #3 by now, but alas I do not have one yet. For now, help me solve this problem. I am cooking a ton of ribs (and vac sealing and freezing) in advance of a party in 2 weeks. I have 2 racks done from last weekend but these 4 imo are not presentation worthy.
9
Poultry / Asian Chicken
« Last post by Ken on May 02, 2024, 11:26:38 PM »Marinaded chicken halves plus the backbone for a snack. Six hour marinade in Mr. Yoshida?s Original Gourmet sauce. Great price at Costco. Two hours at 250 with cherry for the smoke. Tasty.
10
Auber Instructions / Re: Smoker/meat temp and step end notifications on phone?
« Last post by valleskm on April 30, 2024, 01:55:06 PM »LarryD, that's good too! Whatever works for our use. Seems like Thermoworks makes good products.
I should add for anyone who runs across this post that the Auber app can be nice if you're ready to spend some time figuring it out. You can do things like slowly ramp up temp for bacon smoke, start out at low temp for more smoke from a smoke tray and then have it raise the temp automatically after a couple hours, have the smoker temp lower to "warming temp" after reaching a certain internal temp, watch the progress and have notifications on your phone even if you're not on site, etc. The graph to track how long the smoke goes, and how the internal temp moves along can be a bonus for the next smoke, too.
It takes some slogging through, and the manual is not great, but there can be some benefits.
I should add for anyone who runs across this post that the Auber app can be nice if you're ready to spend some time figuring it out. You can do things like slowly ramp up temp for bacon smoke, start out at low temp for more smoke from a smoke tray and then have it raise the temp automatically after a couple hours, have the smoker temp lower to "warming temp" after reaching a certain internal temp, watch the progress and have notifications on your phone even if you're not on site, etc. The graph to track how long the smoke goes, and how the internal temp moves along can be a bonus for the next smoke, too.
It takes some slogging through, and the manual is not great, but there can be some benefits.