Food Smokers and Smoking Tips/Tricks/Techniques

Yep. The "ultimate rib rack" from Cabelas is a joke, 30 bucks and a POS.

 

https://www.amazon.com/s/?ie=UTF8&keywords=weber+expandable+smoking+rack&index=aps&hvadid=178622821168&hvpos=1t1&hvnetw=g&hvrand=3587475415252387634&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9021565&hvtargid=aud-319408900064%3Akwd-116888061890&ref=pd_sl_2vigdhwvml_e

 

If you want to hang stuff, sure. If you just want to get 4 racks on their side, simpler is good.

$20 Weber Original Rib Rack For Grilling, Small

https://www.amazon.com/gp/aw/d/B00FLRB4OI/ref=psdcmw_3742111_t2_B00FDOOP72

 

My rib rack just isn't cutting it anymore. The Slabs barely fit in and are a bitch to flip & remove.

 

I've had 4 of them, the only one worth a damn is that Weber I posted. Heavy, solid, easy to clean etc etc.

 

How wide is each slot?

 

I goofed... the one I posted isn't the one I have, this is the one...

Charcoal Companion CC3096 14" Stainless Steel Reversible Roasting and Rib Rack

https://www.amazon.com/gp/aw/d/B0045I6CIC/ref=psd_mlt_nbc_B01D8W40NO_p

1 7/8 inches clear between slots. Not chrome, stainless steel

 

I have hung fish before on other smokers and have had problems with them falling out and into the fire as they cook. Either stuck with skewers or hanging from hooks a few fall but understand the hanging ribs over direct fire. It is tempting but for now I will stick with my Weber rib racks too. I can only fit 3 on mine but if I use top and bottom that is 6 ribs which is more than enough. I have eaten a full rack myself before though But I'm sure anyone reading this has too LOL.



Mine is slightly wider and longer than yours IIRC and yours works better to get 4 on I believe.

The Weber racks are nickel plated steel. That electrolysis plating ain't going anywhere soon IME.

I like most Weber accessories. I have both the Weber Vegetable basket and pan they are made in stainless steel.



They will never come "clean" once you start using them. But it all adds character to them they aren't supposed to come clean. Cooked bacon earlier yesterday on them and then carmalized some onions on the grease that was left. The softer parts went on grilled hot dogs.



Wish they made a round one big enough to fit the kettle. Often I will use the Genesis for them because I can use them both side by side.

Time to go gets some chicken. All this grilling talk has me wanting some crispy chicken skin with sauce.

Ordered a dozen pizza screens for the WSM that should be here tomorrow and start seasoning them for jerky this week.

 

Just got one that's 2 inches wide. Perfect

 

Here is the ham from yesterday. Friend took pics after we ate. Ham started at about 14lbs, around 6 lbs left.

 

Beef cheeks and tail half way there, just covered it with foil

 

I use my rib rack funny:



It's the only way I can get a full rack on my WSM 14.5"


Oh and sub'd!

 

Nice! You can also cut the rack in half or roll it.

 

Smoked chuck is done! Letting it rest now...any recommendations on how to prepare it after it's pulled?

 

Put it on a bun and eat it?

My mom used to make an "Italian beef" for us. Slow roasted beef in some type of au jus. Let me see if I can dig something up. It was good without smoked beef, smoked would make it much better.

 

Haha...definitely won't have any problems figuring out how to eat it.

 

Yes totally. I've cut them up when I try and cook multiple racks of ribs. I haven't tried rolling them. (Which I just googled! Looks perfect for me.)

The WSM 14.5" is ok most of the time but I really wish I'd gotten the 18".

I didn't know how much I'd use it when I bought it. Turns out I use it 2 or three times a month.

And (the other complaint) I can only reliably get about 11 hours out of the charcoal if I stuff it to the brim and do the minion method. Which limits the size of pork shoulder/briquette I can cook.

The huge plus of the small one is I can do almost four smokes on one 18# bag of charcoal and once I set the BBQ I can almost walk away from it for the whole smoke. Stupid easy.

Anyway I never really like smoked BBQ until I started doing my own. So good!

 

Google "Italian beef" and thumb through some ideas. My mom
Isn't home to look at her spice mix for it.

 

Learned a lot on this smoke...

• Need to put on A LOT more rub
• Should've smoked in a pan (a bit dry)
• Definitely need good thermometers (Smoke and Thermapen arrive this week)
• Need to smoke veggies with meat
• Need good BBQ sauce

 

Look up a finishing sauce. Not sure if there are beef ones, but numerous exist for pulled pork.