Loving this thread. I've been keen to get a smoker but unable to figure my way through all the techniques, machines etc. Only recently discovered slow cooking with ribs and beef. Any hints, opinions etc welcome. Charcoal sounds great, but pellets, able to be left?? That sounds pretty amazing, too, but do you sacrifice taste??
What are some of the best ways to control heat, to keep it low enough, I'd imagine what type of cooker you get is the important thing??
Definitely getting heaps of info here. Thanks. PP
Pellet smoker is set and forget pretty much, you turn a dial like your oven and that's it it does the rest.
Offset smokers are full manual and require some attention, ceramic kamodos for example are also manual but due to their insanely good insulation they require very little adjustment throughout the cook, they are also able to get insanely hot so you can do things like pizzas in them.
I would probably first ask yourself what you want to cook how often you want to cook it and how much time you can spend while it's happening and then work from there.
Beef brisket as done by me, I make my own spice, get a shaker about the size of a jam jar. I do 60% pepper 40% cooking salt, a couple teaspoons of onion powder a couple teaspoons of garlic powder a teaspoon of sweet paprika.
Trim off any hard fat on the brisket but leave as much of the soft fat as you can and if you like a really juicy brisket make sure you use the point end or as some Australian butchers call it the bossom end.
I completely smother it in whatever cheap yellow mustard you can and then spice it's liberally really need to have a good coating if it's too salty you just need to back the salt off in your spice mix recipe.
That's it put it in the smoker for 110c. The last two and a half kilo brisket I did I ran over night for about 8 hours without touching it. Once up in the morning I sprayed it every hour or so with apple cider vinegar but you can use pretty much anything you want. When it hits stall you can either wait an eternity or wrap in pink butchers paper.
What's the temperature gets to 90 degrees start using a steel probe to poke the thick part of the cut, the probe should go in and out like a hot knife in butter it should take no resistance at all. If you still have resistance let it cook and check every 15 minutes by poking it until it does probe like butter.
I then remove it and while still in the butchers paper I wrap it in a bath towel and stick it in an Esky for at least 2 hours.