Smoking sirloin tip with master forge?

reannalynne · Aug 8, 2013

I have the inexpensive master forge smoker that is sold at lowes for $60. I would like to try to smoke a sirloin tip roast on it tomorrow, and I have yet to use the smoker. My husband attempted to use it for ribs one night while I was at work, and he said they turned out pretty terrible. I have been reading what I can about the smoker, but still am not sure what to do. I see that the minion method is what I should use to light the charcoal.

I have a stupid question: Do I put the wood in with the charcoal or is there a separate place for that?

I am 100% new to smoking with a smoker, we usually would use our propane grill with water pans and a pan of wood chips.

Any advice would be greatly appreciated, and I really don't want to have to do any mods just yet.

s2k9k · Aug 8, 2013

Yes just mix 3 or 4 wood chunks in with the unlit charcoal.
How big is the sirloin?
Do you have a decent temperature probe (meat thermometer)?
For most meats and beef especially, checking the internal temp (IT) of the meat is very important. Most people like their beef med/rare and if you overcook the beef it can get dry and tough very easily, a sirloin doesn't have very much fat in it to keep it moist so you have to rely on the juiciness of the lean meat.
To keep that sirloin juicy and med/rare cook it until the IT is about 135* then pull it off the smoker and wrap it in foil and let it rest for 30-45 minutes before slicing. Try and keep your smoker temp below 250*, 200-225* would be best.
And remember we are always here to help you through it!
Here's a couple I did when I was first starting out with the help of SMF:
http://www.smokingmeatforums.com/t/118930/top-sirloin-q-view-but-of-course
http://www.smokingmeatforums.com/t/125253/10-lbs-of-choice-sirloin-tip

I see this is your first post here so when you get a minute would you swing by "Roll Call" and introduce yourself so we can give you a proper SMF Welcome, Thanks!
Ooooops, I see you beat me to it!!!

dirtsailor2003 · Aug 8, 2013

Are you cooking a roast or a steak? If it is a roast then the minion method would be fine. If you are doing a steak I would use a full chimney of fully lit charcoal. You will want to use chunks of wood and yes you just place them in with the charcoal. A few good size chunks should do you.

reannalynne · Aug 8, 2013

S2K9K said:
Yes just mix 3 or 4 wood chunks in with the unlit charcoal.
How big is the sirloin?
Do you have a decent temperature probe (meat thermometer)?
For most meats and beef especially, checking the internal temp (IT) of the meat is very important. Most people like their beef med/rare and if you overcook the beef it can get dry and tough very easily, a sirloin doesn't have very much fat in it to keep it moist so you have to rely on the juiciness of the lean meat.
To keep that sirloin juicy and med/rare cook it until the IT is about 135* then pull it off the smoker and wrap it in foil and let it rest for 30-45 minutes before slicing. Try and keep your smoker temp below 250*, 200-225* would be best.
And remember we are always here to help you through it!
Here's a couple I did when I was first starting out with the help of SMF:
http://www.smokingmeatforums.com/t/118930/top-sirloin-q-view-but-of-course
http://www.smokingmeatforums.com/t/125253/10-lbs-of-choice-sirloin-tip

I see this is your first post here so when you get a minute would you swing by "Roll Call" and introduce yourself so we can give you a proper SMF Welcome, Thanks!

It is not a very large sirloin, I'd say about 3#? It has a little more fat on it that what you would get at the store, because my dad is a butcher and ALWAYS leaves the meat a little fattier than the grocery stores do. I do have a couple of meat thermometers, I have a digital and a regular one. I am hoping to be able to make this tomorrow and surprise my husband for dinner.

I did go to roll call and post there, thanks!

reannalynne · Aug 8, 2013

dirtsailor2003 said:
Are you cooking a roast or a steak? If it is a roast then the minion method would be fine. If you are doing a steak I would use a full chimney of fully lit charcoal. You will want to use chunks of wood and yes you just place them in with the charcoal. A few good size chunks should do you.

It is a roast.

s2k9k · Aug 8, 2013

A 3 lb'r will probably only take about 2 hours maybe a little longer. Before you start check the accuracy of your digital therm in a pot of boiling water, it should read 212* or close. If it is off just remember how much and which way and calculate that when you check the IT of the meat. IT of beef is very important or you could end up with raw or very overcooked meat.

reannalynne · Aug 8, 2013

Should I inject with anything? I do plan on using a rub.

dirtsailor2003 · Aug 8, 2013

I would recommend if you can running the smoker at a temp around 265*. When you first get things rolling you will see quite a bit of white smoke. Once the temps get up that smoke should clear to a really fine blue (TBS). IF you can get the smoker hotter the 265* let it run high then put your roast on. The temp will drop. Keep the upper vent on your smoker wide open always. use the lower vents to damper the heat. During your start up have all the vents wide open. Your roast shouldn't take very long. The tri-tips (which have a similar cook time as your sirloin) that I do only take a couple hours to reach an IT of 130* (medium rare) One you get to within 5* of your preferred doneness, remove the roast, and wrap in foil to rest for 45 min-1 hour, then slice and serve.

Here's a couple of my tri-tip cooks to give you an idea:

http://www.smokingmeatforums.com/t/136412/tri-tip-on-the-mini-wsm

http://www.smokingmeatforums.com/t/...t-greens-caprise-salad-with-smoked-mozzarella

http://www.smokingmeatforums.com/t/142340/the-last-tip

dirtsailor2003 · Aug 8, 2013

I would just do a simple rub salt, pepper, garlic, onion.

s2k9k · Aug 8, 2013

Myself, I love the natural flavor of beef and would never inject it with something to cover up that wonderful flavor. The only time I do inject beef is when I make corned beef/pastrami and that is just to get the cure deep into the meat.

Now lets talk about safety. We have a little rule around here we call the 40 to 140 in 4 rule. It means, any meat that has been ground or had the surface compromised in any way needs to rise in temperature from 40* to 140* in less than 4 hours to prevent the growth of any harmful bacteria.
Intact whole muscle where the surface has not been compromised or meat that has been cured does not fall under this rule.
The reason for this is if you probe or inject you can push harmful bacteria that could be sitting on the surface deep inside the meat and it needs to get to 140* to kill the bacteria.

reannalynne · Aug 8, 2013

Ok, no injecting. I don't want to hide the beefy flavor, either. I am sure I will come across a million other questions being so new at this.

Thank you so much

handymanstan · Aug 8, 2013

I too have a charcoal master forge. I had a real hard time controlling the temps with the way it came. I did one mod and now can hold whatever temp I want. What I did was cover the hole in the bottom pan so no air can get in then I drilled a 2 inch hole in the side of it.

smoke 157.jpg

handymanstan
Aug 8, 2013

I use two magnets to cover this hole and adjust the air intake.

smoke 160.jpg

handymanstan
Aug 8, 2013
2

A full chimney of charcoal will be to much and your temps will be about 400. I use 10 briquettes in the chimney and add to one side of the fire pan. Fill the rest of the pan with unlit charcoal and wood chunks leaving a open area on the side to add the hot coal. Does not matter what side. The air gap on the #2 pic gives me the golden 225-230. When done pull the smoker body off the bottom and cover with the top to starve the fire and it will go out. Then you can reuse the rest of the coal later. A full pan done like this gives me a good 8-10 hrs of heat. Hope this helps.

Stan

reannalynne · Aug 8, 2013

HANDYMANSTAN said:
I too have a charcoal master forge. I had a real hard time controlling the temps with the way it came. I did one mod and now can hold whatever temp I want. What I did was cover the hole in the bottom pan so no air can get in then I drilled a 2 inch hole in the side of it.

smoke 157.jpg

handymanstan

Aug 8, 2013

I use two magnets to cover this hole and adjust the air intake.

smoke 160.jpg

handymanstan

Aug 8, 2013

2

A full chimney of charcoal will be to much and your temps will be about 400. I use 10 briquettes in the chimney and add to one side of the fire pan. Fill the rest of the pan with unlit charcoal and wood chunks leaving a open area on the side to add the hot coal. Does not matter what side. The air gap on the #2 pic gives me the golden 225-230. When done pull the smoker body off the bottom and cover with the top to starve the fire and it will go out. Then you can reuse the rest of the coal later. A full pan done like this gives me a good 8-10 hrs of heat. Hope this helps.

Stan

What did you use to cover the hole in the bottom? By the hole, I am assuming you mean the slits in the bottom where the charcoal goes?

handymanstan · Aug 8, 2013

No under that pan there is a hole in the center of the base pan. I use a can top with a little foil under it and two more magnets to hold it.

Stan

reannalynne · Aug 8, 2013

What type of wood should I use? Does it matter?

s2k9k · Aug 8, 2013

I really like cherry for beef but anything will work. I would probably stick with something light since it's your first smoke.

oldschoolbbq · Aug 8, 2013

Reannalynne , Hello. You have some good info. for your cook. Now the most important thing you need is "Patience" .

You go ,Girl , and show Hubby you can do the Fire thingy.

Have fun and . . .

reannalynne · Aug 9, 2013

Do I have to allow my smoker to "pre-heat" before putting the meat on?

s2k9k · Aug 9, 2013

ReannaLynne said:
Do I have to allow my smoker to "pre-heat" before putting the meat on?

Yes let your smoker get stabilized at the temp you want to cook at before putting the meat in. It will probably drop a little after you put it in because the cold temp of the meat will pull it down a little, just let it ride and it will come back up.

reannalynne · Aug 9, 2013

Also, I have two racks I can put the meat on, one above the other. Should I put it on the higher or the lower rack?

Smoking sirloin tip with master forge?

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