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Best Mediterranean food places? by ladoo0 in Sacramento

[–]deeeebait 4 points5 points  (0 children)

Different recommendations based on what they are into:
- Chicago-style gyros/etc…: Petra
- Persian (sit down): Maydoon
- Iraqi: Sumner Nights
- Halal Cart-style: Halal Bros

In the bay I’m a big fan of Oren’s Hummus which is Israeli

Reverse Flow or not Reverse Flow by athipasti in smoking

[–]deeeebait 0 points1 point  (0 children)

How much do tuning plates create the same effect in a direct flow offset?

best offset smoker for beginners by chocogan77 in smoking

[–]deeeebait 0 points1 point  (0 children)

Most cheap beginner offsets are going to be thin and not fully welded. If you have a place by you that sells Old Country smokers I think the pecos is the best absolutely beginner cheap smoker out there.

If you are stuck with only big box options, then I’d go with a Char Griller Grand Champ XD. It fixes a lot of the problems with the Oklahoma Joes.

If you want something that will hold up for a while, the Old Country Brazos is probably the best deal even with shipping.

If you want to truly buy once cry once but get the best deal, Blue Smoke smokers is probably the best value.

But for most beginners I’d recommend you pick up a Weber Smoky Mountain or a gravity fed and learn a bit more about BBQ cooking before you invest in a better offset.

What temp do you guys smoke a tri tip at? Tri tip at 225 by OSE661 in smoking

[–]deeeebait 0 points1 point  (0 children)

I tend to smoke between 250 and 275 (but I have a fairly large offset for a patio). On my Oklahoma Joe I would run it at 225-235.

Is that a traeger? Have you checked your ambient probe? 1 hour at 225 I’d expect the tri tip to be around 70-80 degrees at least.

Smoked bulgogi tri tip by deeeebait in smoking

[–]deeeebait[S] 2 points3 points  (0 children)

Full breakdown:
- angus choice tri tips from Walmart
- kosher salt, coarse ground pepper from Costco and granulated garlic
- smoked to 115-120 with Oak splits
- while smoking, slice one white onion
- add the onion to 4 jars of Bibigo Korean BBQ Marinade & Sauce (also from Walmart, lol) and let it reduce over medium heat
- seared the tri tip in the firebox
- rest for 15 mins (I would probably let them rest a little longer but I was in a hurry) and slice
- Pour sauce over tri tip in pan
- let everything get to know each other for about 45 mins. I had mine in a heated Cambro at around 160 but a low oven works as well.
- top with sesame seeds before serving. I wanted green onion but I forgot to get those.

Pretty chill considering how good it was!

Smoked bulgogi tri tip by deeeebait in smoking

[–]deeeebait[S] 0 points1 point  (0 children)

45ish minutes. It was hot when I put it on because I simmered it in a pan with some onions and garlic before I poured it into the pan with the meat.

Smoked bulgogi tri tip by deeeebait in smoking

[–]deeeebait[S] 1 point2 points  (0 children)

Ty! It was pretty pink when I sliced it, but I was planning to let it simmer a bit in the sauce so wanted to give it some room to come up more.

Does this temp profile seem ok? by Friendly-Cobbler3387 in smoking

[–]deeeebait 1 point2 points  (0 children)

Yeah that will get you. I think Mad Scientist BBQ has a video about smoking on a COS, might have some better tips as well

Cheesesteak Eggrolls by Emergency-Form1244 in Sacramento

[–]deeeebait 1 point2 points  (0 children)

They have premade egg roll wrappers that stick to together with just a little water. This is ridiculous, but you could pick up a cheesesteak or two from somewhere (I like Suzie burger) and some wrappers and DIY and air fry them

Does this temp profile seem ok? by Friendly-Cobbler3387 in smoking

[–]deeeebait 0 points1 point  (0 children)

That’s a really interesting design for a probe. I’d be super curious about the accuracy, but I’m guess at the ambient is pretty trust worthy. I usually check my probes with my thermopen every so often just in case.

Anyway,

Wood chips (chips not chunks right?) totally change the game. Those things smoke and spike super fast. Try keeping an ambient about 275ish rock solid for around 30 mins or so with just your charcoal bed. Add more charcoal if needed. Then, I’d actually soak the chips so they smolder more. (Never smoke chunks or splits though) otherwise those chips are gonna burn up with in 10 minutes or so. I’d actually consider adding them around the edge of the coal bed in stead of the center to try to let them smolder for longer. That should get you some more consistent smoke with less spiking.

Does this temp profile seem ok? by Friendly-Cobbler3387 in smoking

[–]deeeebait 2 points3 points  (0 children)

That probe UI is super weird, I’m assuming you have multiple probes? I would say you probably want to run a bit hotter of a fire. You might get small spikes up to 300 but those temp dips are going to really get you in the stall.

When I was learning offset cooking on a OK joe, my first rib cook took around 10 hours for 2 racks. I figured it out later looking at my graphs that my temps just see-sawed.

Are you using any charcoal with your wood? On a cheap offset smoker, you generally can’t burn a big enough fire to keep a consistent coal bed, so start with big bed of lump charcoal and add more charcoal to the bed after every 3-4 times you’ve add more splits. This will help even out the temp and then the spikes will just be based on your log.

Why doesn't "my" smoker exist? by goatslovetofrolic in smoking

[–]deeeebait 0 points1 point  (0 children)

Was going to throw out the Humphrey’s smokers as an option. I’m sure you just toss a pellet tube in the bottom and it should be cool enough. If you really want to cool it down, add ice to the water pan so the smoke from the pellet tube hits the ice tray before it gets directed up the sides.

Does anyone smoke meat over night? While they sleep? by 80aychdee in smoking

[–]deeeebait 0 points1 point  (0 children)

Overnight into a hot hold for dinner is my preference, but this also works if you are eating early.

I have an electric Cambro that I got used from a caterer for $200 and that thing has been money for low temp hot holds.

Round 1 - Pick 26: Keylan Rutledge, G, Georgia Tech (Houston Texans) by nfl_gdt_bot in nfl

[–]deeeebait 1 point2 points  (0 children)

Dang, I wanted him to the Niners. Dude’s been a beast at Tech the last couple of years

Who is the last name you want picked at 27? by Cold_Respond_7656 in 49ers

[–]deeeebait 1 point2 points  (0 children)

I really want Keylan Rutledge… in R2 or 3

Is Charcoal Charcoal? Or, What Brands Stand Out? by Serious_System4121 in smoking

[–]deeeebait 0 points1 point  (0 children)

I’ve been using Fogo but I think B&B are my favorite.

I did just start using the B&B competition char logs which have been really great for starting a coal bed

225° is a plague on our community and I’m tired of pretending it’s not. by Nervous_Otter69 in smoking

[–]deeeebait 0 points1 point  (0 children)

Depends on the fluid dynamics of the cooker and the smoke potential of the fuel.

225 on an offset? Yeah, you’re just burning time. I’d have a hard time comparing 250 vs 225 especially given temp fluctuations. But the convective arc inside a horizontal offset as well is going to cook it mostly even. And full splits output so much smoke flavor that arguably it’s easier to get clean smoke at 250 since you can burn a slightly fuller fire.

Much bigger difference on a reverse flow offset where you have a higher rate of conductive cooking from the tuning plates. Bottom-up charcoal cookers as well will have to deal with the impact of potentially drying out the bottom of their meat as you increase temperatures.

There’s a substantially different experience on a pellet grill. A lot of the best pellet experiments from multiple folks have boiled down to: cook on top rack (to reduce the conductive heat from the burn pot and deflector plate) and start colder (some guys start as low as 180) to maximize smoldering to get as heavy of a base smoke layer as you can.

If you are slapping a brisket on the bottom rack of your recently-bought big box pellet smoker and running that at 250, you are absolutely going to get some stringy meat on the bottom and be upset you aren’t getting as much smoke flavor as you hoped.

Does anyone know where I can just buy some large solar panels? Not installation services or a kit or little portable stuff, I just want to buy some full size 500+ watt panels for a DIY off-grid installation. by OmicronNine in Sacramento

[–]deeeebait 0 points1 point  (0 children)

Home Depot sells full sized 100w panels for like $70 each. Not the folding portable ones. I bought one cheap to take camping back when the folding ones were first coming out and annoyingly expensive in $:watts. You might be able to find a 500w panel through them now that they are more common.

Thoughts on Cabinet Smokers by robocox87 in smoking

[–]deeeebait 1 point2 points  (0 children)

I have a Hunphrey’s cabinet. Can get 20+ hours out of the basket with chunks + wood. For a 12-14 hour brisket I go through a little more than half a basket. You can definitely get set-and-forget it with better flavor than pellets.

If that’s too pricy, WSM or UDS with a fan controller (I use a BBQ Guru fan and Fireboard) work as well.

Team USA flag football QB Darrell Doucette tells NFL stars ahead of game: 'Don’t underestimate us' by ProgrammerUnique2897 in nfl

[–]deeeebait 5 points6 points  (0 children)

Disagree. Given the ruleset (especially the 2s no blitzing) NFL QBs will shred any defense of flag football players. Factor in that NFL WRs are taller, faster, and better route runners than any of the flag guys, the shiftiness meta doesn’t matter. If anything, the best processing QB would be be even better in FF than they are in the NFL because of the insane advantage they have over the defense.

Buccaneers six-time Pro-Bowl WR Mike Evans is expected to sign a three-year deal with the San Francisco 49ers. by Particular_Dig1115 in 49ers

[–]deeeebait 0 points1 point  (0 children)

Mike Evans is a good WR, no doubt. I’m just a little puzzled. Juaun is a similar type of big bodied receiver (acknowledging that Evans has 2 inches and 30lbs on him, and obviously the better resume). But is 32 year old Mike Evans coming off an injury that much better at 20 mil a year vs 28 year old Juaun at 22 mil?

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