OT: What is That Delightful Smell?

[pawrestlersintn]

Here's a Hershey story. Back in the day, there was a Tudor restaurant on the walk into the park. I worked as a server one summer, complete with goofy tudor shirt, bunched around the forearms.

Early shift, 11:00 AM, a couple walked in and asked for a Long Island iced tea. The bartender wasn't there, yet, but I knew what was in it. What I didn't know was which end of the double-ended shot glass to use. Meh, bigger is better, right. Funny, there was very little room for the splash of Coke at the end? Delivered the drink, and checked back a few minutes later. The guy says, "Hey, did you make this? I've just got to tell you, I'm a bartender, and this is THE BEST LIIT I've ever had."

Then there was the day the cook didn't turn on the fryer immediately when he arrived, and I served an edge-seared, raw chicken sandwich. Yes, there was a bite out of it, when I took it away from the customer. Good times.

 

[hlstone]

For you BBQ enthusiasts: foil or butcher paper to wrap your meat during a smoke?

Foil for the smoke.
Butcher paper for transportation/ resale.

 

[OzarkLion]

Foil for the smoke.
Butcher paper for transportation/ resale.

I like using foil on pork (ribs and butt), but paper for brisket. Seems like it keeps the bark better on brisket.

 

[Creek Side]

For you BBQ enthusiasts: foil or butcher paper to wrap your meat during a smoke?

Foil, but only from the convenience of always having it on hand. Ive never tried paper before. I may order some to give it a go one of these days.

Foil for the smoke.
Butcher paper for transportation/ resale.

Do you use the paper for the appearance and show of using paper or is there a different reason like Ozark mentioned for the bark?

 

[Split shot]

I have used foil since I started brining, curing and smoking meat back in the mid 80's. After paper became a thing in the last 20 or so years I tried it. I honestly can't tell much difference.

 

[hlstone]

Foil, but only from the convenience of always having it on hand. Ive never tried paper before. I may order some to give it a go one of these days.

Do you use the paper for the appearance and show of using paper or is there a different reason like Ozark mentioned for the bark?

Appearance.

 

[pawrestlersintn]

Appearance.

So, you have to pretty it up to make it taste better? 🙂 I kid. I kid.

 

[hlstone]

So, you have to pretty it up to make it taste better? 🙂 I kid. I kid.

Love it!!! And yes.

One guy told me that he wanted the bacon wrapped in butcher paper. So I bought a roll and used it for all the smoked products. They all said it tasted better wrapped in the butcher paper, so I just kept doing that way.

For clarification, I only use foil in the smoker for ribs and brisket.

 

[d-1980]

I am in the market for a new grill and am thinking a "smoker grill" would be best for my wants.
My research so far is steering me towards a ReqTec. Does anyone have experience with them?
Kinda pricey, but am a believer in the general adage you get what you pay for.

 

[OzarkLion]

I'm doing a brisket for the fights tomorrow and was going to follow a similar time schedule. With brisket, I don't mind it finishing up a little early. I just wrap it in towels and put it in a cooler and it's good to rest for a couple hours, if need be. I'd rather it done early than late!

Update: put the brisket in the smoker at 11:30 p.m. on Friday night at 200°. It was at 145° at 7 a.m., so I raised the temp to 225°. Kept it there until it hit about 173° (this is when the bark was about right, usually I wrap at 165°). Wrapped in butcher paper til 203°. Pulled the brisket to wrap and rest at 3:30 p.m. and sliced it right at 5 to feed 10 people.

Had everything in the fridge/freezer for Cowboy Baked Beans, so I threw those together in a cast iron pan with venison instead of hamburger and put them in the smoker. Everyone said the food was great!

 

[PAgeologist]

I am in the market for a new grill and am thinking a "smoker grill" would be best for my wants.
My research so far is steering me towards a ReqTec. Does anyone have experience with them?
Kinda pricey, but am a believer in the general adage you get what you pay for.

If youre looking for a charcoal/wood model, I bought the OK Joes several years ago. No issues with it aside from a couple bolts giving out and surface rust. It's all heavy gauge steel.

The only other issue is the charcoal/wood grates were way too light and warped bad. I threw some old heavy duty grill grates in place.

I will also say that this is my first smoker, so I honestly don't have anything to compare it to. But it works for me.

 

[horraybeer]

I bought a Weber Smokey Mountain around 2004 and it's still producing quality cooks.

 

[hlstone]

Update: put the brisket in the smoker at 11:30 p.m. on Friday night at 200°. It was at 145° at 7 a.m., so I raised the temp to 225°. Kept it there until it hit about 173° (this is when the bark was about right, usually I wrap at 165°). Wrapped in butcher paper til 203°. Pulled the brisket to wrap and rest at 3:30 p.m. and sliced it right at 5 to feed 10 people.

Had everything in the fridge/freezer for Cowboy Baked Beans, so I threw those together in a cast iron pan with venison instead of hamburger and put them in the smoker. Everyone said the food was great!

Great job Ozark!!!
I pull out at 195

 

[PAgeologist]

Great job Ozark!!!
I pull out at 195

 

[hlstone]

On A Tee.🤣🤣🤣

 

[Cstroke]

If you are looking for less aggravating check out a pellet grill/smoker.
rec tec has a great grill superior to bigger named grills with stellar tech support.

 

[CropDuster507]

Threw the tri tip on tonight. Seasoned with Montreal steak seasoning. 225-250 with char hickory/pecan blend. Reverse seared on the Weber kettle (from 125-135). Could’ve gotten that temp higher, but it seared. Let it rest.
Wasn’t super pink in the middle but damn was it tender and tasty.

Appreciate the tips, all. Hennessy to wash it down!

 

[Idahopennstatefan]

I am in the market for a new grill and am thinking a "smoker grill" would be best for my wants.
My research so far is steering me towards a ReqTec. Does anyone have experience with them?
Kinda pricey, but am a believer in the general adage you get what you pay for.

I have had 2 treagers, a green mountain, and a smoke pro. All worked okay but eventually got tired. I smoke much more than the average person. Somewhere around 1500-2000 lbs of meat a year though a smoker. I have a hard time saying no to friends and family and end up catering far more events than I actually want to every year. 10-15 events a year from 50 to 350 people. I won't do more than 350. Anyhow, I wish I would have held off and waited to get a Yoder smoker. They are made in Yoder Kansas. Same size cooking area as my Green Mountain. Uses half the pellets as the green mountain. Last weekend I did 4 pork shoulders and they stayed within 4 degrees of each other. I never moved them locations in the smoker. There isn't a hot spot like all the others. Only cooked about 500 lbs in it so far but it has exceeded my expectations at every turn. I think the Reqtec is a comparable product but I don't have personal experience.

 

[Idahopennstatefan]

Big weekend ahead with the smoker. Have a wedding for my son's best friend. 200 people. Tri-tips, pork shoulder, beans, dutch oven potatoes, jambalaya, and some salads. They are taking care of the desserts and drinks. Should be a party. 8 big shoulders and 75 lbs of tips. 100 lbs of spuds, and 20 lbs of rice in the jambalaya. 5 gallons of beans. I asked the kid if he really wanted that much "fire power" at a wedding dinner. Should be enough methane to power a small city when they get done. Only thing his dad requested was the tips and jambalaya.

 

[pawrestlersintn]

I have had 2 treagers, a green mountain, and a smoke pro. All worked okay but eventually got tired. I smoke much more than the average person. Somewhere around 1500-2000 lbs of meat a year though a smoker. I have a hard time saying no to friends and family and end up catering far more events than I actually want to every year. 10-15 events a year from 50 to 350 people. I won't do more than 350. Anyhow, I wish I would have held off and waited to get a Yoder smoker. They are made in Yoder Kansas. Same size cooking area as my Green Mountain. Uses half the pellets as the green mountain. Last weekend I did 4 pork shoulders and they stayed within 4 degrees of each other. I never moved them locations in the smoker. There isn't a hot spot like all the others. Only cooked about 500 lbs in it so far but it has exceeded my expectations at every turn. I think the Reqtec is a comparable product but I don't have personal experience.

👀 Yoder, you say? 👀

 

[Cstroke]

Yoder grills are better than the others IMO
when you get into the bigger “cheaper“ pellet grills the Yoder is competitive from a pricing stand point but a much better grill.
yoder grills = good
yoder people = good to win a fight against under a bridge

 

[82bordeaux]

Big weekend ahead with the smoker. Have a wedding for my son's best friend. 200 people. Tri-tips, pork shoulder, beans, dutch oven potatoes, jambalaya, and some salads. They are taking care of the desserts and drinks. Should be a party. 8 big shoulders and 75 lbs of tips. 100 lbs of spuds, and 20 lbs of rice in the jambalaya. 5 gallons of beans. I asked the kid if he really wanted that much "fire power" at a wedding dinner. Should be enough methane to power a small city when they get done. Only thing his dad requested was the tips and jambalaya.

 

[STAND with PRIDE]

I took my Yoder hunting with me and tried too get it up in my tree-stand…...Oh hell,this joke aint funny anymore.

 

[Used2BEerie]

I took my Yoder hunting with me and tried too get it up in my tree-stand…...Oh hell,this joke aint funny anymore.

You can get a Yoder out of the tree, but you can't get the tree out of a Yoder.

 

[pawrestlersintn]

You can get a Yoder out of the tree, but you can't get the tree out of a Yoder.

If you're trying to get a Yoder out of a tree, bring something to cut the harness with.

 

[82bordeaux]

 

[Cstroke]

If you're trying to get a Yoder out of a tree, bring something to cut the harness with.

I'd drink to that if I just had an appropriate glass.

 

[pawrestlersintn]

I'd drink to that if I just had an appropriate glass.

You should have made yourself one, when you were making mine. Then, every time you lifted your glass, you'd think of me - and shoot bourbon out your nose.

 

[STAND with PRIDE]

I'd drink to that if I just had an appropriate glass.

We drink strait out the damn bottle round here.
Glasses are for wussies.


I’ve been waitin 3 months for this seque.

 

[Psugo823]

Jesus you guys are like Emeril..lol. I can't make toast.

 

[hlstone]

Jesus you guys are like Emeril..lol. I can't make toast.

I was lucky enough to have a mom that was a great cook. But too poor to eat meals as good as she cooked at a restaurant once I moved out. So I learned the hard way.

The trick to good toast, is to leave the butter out over night. It spreads easier. 🙂

 

[PAgeologist]

Did 2 tri tips yesterday. 3 lb and the other was 2 lb. These had the fat cap on them. The few I had cooked previously did not. I heavily scored the fat cap, then seasoned with salt, pepper, garlic and onion. Let rest uncovered for a few hours in the fridge.

Smoked with hickory to 135. Trimmed off cap and sliced thin. Not much leftover after the 4 of us were done.

 

[hlstone]

Did 2 tri tips yesterday. 3 lb and the other was 2 lb. These had the fat cap on them. The few I had cooked previously did not. I heavily scored the fat cap, then seasoned with salt, pepper, garlic and onion. Let rest uncovered for a few hours in the fridge.

Smoked with hickory to 135. Trimmed off cap and sliced thin. Not much leftover after the 4 of us were done.

My man!! Sounds great, but without pics, your post is useless to me. 😁

 

[Agoodnap]

Did 2 tri tips yesterday. 3 lb and the other was 2 lb. These had the fat cap on them. The few I had cooked previously did not. I heavily scored the fat cap, then seasoned with salt, pepper, garlic and onion. Let rest uncovered for a few hours in the fridge.

Smoked with hickory to 135. Trimmed off cap and sliced thin. Not much leftover after the 4 of us were done.

Which were better? The ones you cooked without caps or the ones you cooked with caps?

 

[STAND with PRIDE]

Got into camp late last night. After fixing up a Knob Creek 18 and turning on some Aaron Lewis I built a fire.
All kiln- dried, one block of red oak, one block of white oak, one of maple,and another of hickory. I wanted too get a good flavor blend for my masterpiece.
Let them burn down for 33 minutes and by then the wife had everything put away and brought out the raw deliciousness.
I prefer mine hot in the middle so I warmed my stick up too 145 degrees.
She like hers at room temp so I put hers on a cold stick.
Fire was PERFECT so I started the toast. She wanted hers a bit browner than usual so I started hers 27 seconds before mine, but made sure too hold the same height off of flame and RPM of the sticks, hoping and praying the starting time difference would suffice.
They started to sag IDENTICALLY at 93 seconds and pulled them off the fire at 105 seconds, hers were browned slightly more than mine, I nailed it!!

The best 8 marshmallows I ever cooked.

 

[PAgeologist]

My man!! Sounds great, but without pics, your post is useless to me. 😁

I didn't take any pictures. Plus I never figured out how to post them on here. Despite reading all the instructions.

Just picture a thin pink smoke ring giving way to a perfect medium rare thin slice of beef.

 

[PAgeologist]

Which were better? The ones you cooked without caps or the ones you cooked with caps?

I like the fat cap. The caps were thin, yet sufficient for this, roughly 1/8 inch to 1/4 inch thick. Easy to remove once done resting.

 

[PAgeologist]

Got a 8 lb pork butt on now. Seasoned with salt, pepper, garlic, onion, paprika, dry mostard and raw sugar. Got a pan of water, AC vinegar, chopped onion and gsrlic, and bay leaves on for moisture.

Making a Carolina BBQ sauce to go with it.

 

[PAgeologist]

Tilting back some dreamsicles. Vanilla Jim Beam and Orange crush soda.

 

[PAgeologist]

Got into camp late last night. After fixing up a Knob Creek 18 and turning on some Aaron Lewis I built a fire.
All kiln- dried, one block of red oak, one block of white oak, one of maple,and another of hickory. I wanted too get a good flavor blend for my masterpiece.
Let them burn down for 33 minutes and by then the wife had everything put away and brought out the raw deliciousness.
I prefer mine hot in the middle so I warmed my stick up too 145 degrees.
She like hers at room temp so I put hers on a cold stick.
Fire was PERFECT so I started the toast. She wanted hers a bit browner than usual so I started hers 27 seconds before mine, but made sure too hold the same height off of flame and RPM of the sticks, hoping and praying the starting time difference would suffice.
They started to sag IDENTICALLY at 93 seconds and pulled them off the fire at 105 seconds, hers were browned slightly more than mine, I nailed it!!

The best 8 marshmallows I ever cooked.

That's way more patience than I got. I just light mine up. I like the charred sugar.