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- Stu
Any Smokers out there?
- Thread starter Mister Sin
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- #24
Any good rub ideas? Either commercial or home blends. I'm a sweet heat kinda guy.
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- #26
Smoked Ribs for the first time today. Did some research and made a dry rub using Brown Sugar, Granulated Sugar, smoked paprika, garlic powder, dry mustard, black pepper, cumin and salt...I believe.
Smoked for about 7 hours total. Used apple juice spray every 1-2 hours. Tuned out fantastic. Need to adjust the rub a bit. It was a tad salter than I would like. I cooked the sauce on it for the last 30 minutes or so.
I'm excited to continue this journey. I had a blast watching it. I believe I may make some jerky this week on the smoker as well.
Smoked for about 7 hours total. Used apple juice spray every 1-2 hours. Tuned out fantastic. Need to adjust the rub a bit. It was a tad salter than I would like. I cooked the sauce on it for the last 30 minutes or so.
I'm excited to continue this journey. I had a blast watching it. I believe I may make some jerky this week on the smoker as well.
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Try adding a little Turkish grind Italian roast coffee. It ads a nice earthy and deep flavor to rubs for beef and pork. I'm not a big cumin fan but like to use a little ground coriander in most of my rubs. Also onion powder gives some fullness and depth. My suggestion is to just play around some and have fun.
The rest sounds like a good mixture.
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- #29
Pit Boss
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I actually don't care for cumin either. But seemed like everything I saw had it, so I thought "what the hell"
I thought about adding coffee. Simply because of one of the rubs I bought from u. The coffee with the pork was fucking amazing. And I actually did have onion powder, forgot to add it on my list.
One thing I did was I used light brown sugar. And it seemed like everyone uses a dark brown sugar. Not sure the taste difference. My understanding is that dark has more molasses. But, I may get the proper BS for it next time. Also, I used sea salt instead of kosher. Is that a big taste difference?
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I generally use dark brown sugar. It is richer and a little less sweet so just add a bit more. Good ole C&H is my go to.
Sea salt is virtually the same thing as kosher so no problem there.
CeeZar
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I've been smoking on a bullet smoker for about 10 years. Mostly pork butts but also a fair share of ribs and a few briskets. Lately I've had the urge to get a proper offset stick burner. My plan is to find a used OK Joe and give it go and see if I really want something that needs so much attention. If I like it and can turn out great Q, then I will buy something a bit more serious.
I work from home so I don't have to wait for a weekend to do long cooks.
I work from home so I don't have to wait for a weekend to do long cooks.
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Off sets are good. I prefer vertical unless you're doing cold/cool smoking. The vertical smokers put more smoke to the food quickly so you don't have to use as much wood/chips. You also don't tend to have as drastic of a hot vs cool section.
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- #34
This post makes me feel lazy. Mine is a pellet smoker. I set the temp and the damn thing does all the work. Lol
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I still use mine sometimes instead of my offset.
I use it mostly for short smokes, like fish, or on weeknights.
Always had good results.
I had a version of that same pit boss for many years until I upgraded to the pit boss pro series.
I loved that grill but there were a few things that eventually made me upgrade.
1. Emptying the fire pot in the older versions is a real pain in the ass, which you should be doing at the minimum of every few grills. Having to remove the grates, then deflector shield, then vacuum out the pot is a real pain in the ass and you will find yourself doing it less and less. Inevitably when you dont empty the pot, pellets will over flow the pot, smoke, smolder, and combust. I had more then a few fires with that grill.
2. The igniter went bad. I replaced it, but it would always blow a fuse. I finally was able to time the popping of the fuse and the ignition stage of the pellets, and would unplug the igniter from the control panel just as the pellets started smoking. Never blew a fuse again, but that would also become a pain in the ass.
Dont cheap out on the pellets. The couple of times I had a fire, I originally chalked it up to not emptying the fire pot, the second time I am certain that it was the pellets. Pouring low quality pellets in you could see a tremendous amount of dust coming out of the bag. Started using good quality pellets and I never had a issue again.
Outside of those few issues, I loved that grill and I think you will be extremely pleased with it.