MaryL
AGA Farmer
Posts: 3,532 
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Post by MaryL on Oct 29, 2017 17:48:00 GMT -5
Great idea.
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mike
The Pepper King
Posts: 3,661 
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Post by mike on Nov 4, 2017 5:15:33 GMT -5
Well, these peppers are too smokey. I just put them in the dehydrator. Tomorrow, they will be ground to seasoning. Today, I'm smoking ribs.
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Shawn
Administrator
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Post by Shawn on Nov 4, 2017 5:35:49 GMT -5
Your ribs sound like a great idea. Too bad I do not have any or I would want Mark to smoke some too.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Nov 4, 2017 5:44:00 GMT -5
It is a great IDEA. But since I've never smoked anything successfully, I pray they come out OK. My dad bought a bunch of country-style ribs and gave me a package yesterday to try in the smoker.
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Shawn
Administrator
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Post by Shawn on Nov 4, 2017 6:43:34 GMT -5
Why do you thinks your ribs do not come out good? What type of Smoker do you have? Also do you use chips or pellets? How much chips/pellets do you put in at a time?
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mike
The Pepper King
Posts: 3,661
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Post by mike on Nov 4, 2017 7:13:31 GMT -5
I have a Cameron Stovetop Smoker. I use chips, but these chips are very fine, almost like sawdust. I use a tablespoon and a half of chips. This is a fully enclosed unit and very little smoke escapes until you are done and open it. I only used it once, last week smoking peppers. They came out TOO smokey. Right now, I have those peppers in the dehydrator to become ground chipotlé. Today will be the first time smoking meat. Wish me luck.  |
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Shawn
Administrator
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Post by Shawn on Nov 4, 2017 7:24:22 GMT -5
I wish you luck. However if they were too smoky try adding less chips.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Nov 4, 2017 8:13:28 GMT -5
I think I left them in too long. I smoked them at 200° for two hours. I guess it's a bit of trial and error. I am currently looking at every video I can find before I do the meat.
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Shawn
Administrator
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Post by Shawn on Nov 4, 2017 8:16:46 GMT -5
I just know the way Mark does them in a Masterbuilt Unit. He only uses 2-3 chips at 230 degrees. He added 2 more chips every 20 - 30 minutes. for the first 2 hours. Then chips every hour for the next two. The last hour or two he wings if they need it or not.
He has tried more chips but it gets too smoky.
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Post by drbanks on Nov 4, 2017 10:54:38 GMT -5
I've been meaning to try out a rack of baby backs as well.
In the past, I've used liquid smoke and sous vide. I can't wait to try the real thing, but the question still remains: smoke entirely, or smoke long enough to make them smoky, into the sous vide for a few hours then finish in the oven?
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Nov 4, 2017 13:37:59 GMT -5
When we smoke ribs we smoke them for a good 6 or so hours at 230 degrees. They are just the right amount of smoke. Mind you it took Mark a few times to figure out how not to over smoke them. We threw away ribs and briskets because of that. Also we find that using a nice Apple, Cherry or combo of the two for ribs is perfect. We even used the Jack Daniels Whiskey and Apple and it was perfection.
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Nov 6, 2017 14:27:01 GMT -5
but the question still remains: smoke entirely, or smoke long enough to make them smoky, into the sous vide for a few hours then finish in the oven? There is a great Facebook group I love called Sous Vide Dummies, and a fair portion of them are smoker enthusiasts who address this question. They’re a very nice bunch of people and are very helpful. And unlike most Facebook groups that get big, the Admin does not hesitate to boot off anyone who is condescending with their knowledge, argumentative, political or anything else unpleasant. I’d highly recommend joining just to be able to perform a search to see what you come up with. You can always unjoin if it yields nothing. Or if the only results turn out to be about liquid smoke, lol. |
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