Recent content by cookshack

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  1. LEMON.jpg

    LEMON.jpg

    • cookshack
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  2. cookshack

    TRAEGER TEXAS GRILL BBQ075 HAS AIR DRIED ROUGH TEXTURE ON TRI-TIP

    Bought a new Traeger Texas BBQ075 grill. I used apple pellets on chicken thighs and they came out great. I smoked a tri-tip and the outside texture was a little rough on the roof of your mouth. It may be the fan moving the air at all times dries the surface of the meat. I was thinking of putting...
  3. cookshack

    Disney World Turkey Legs!!

    I've never tired the DW turkey legs but the reviews from the you-tube make me want to tray to make them. Here's the link to the video.   I got two hints from the video. One, they inject a salt water cure into the legs muscle tissue. They may use just water and Morton Tender Quick...
  4. cookshack

    Maryland state goverment now regulating BBQ pits

    I'm ready. Don't touch my BBQ.
  5. cookshack

    What external temperature do you smoke at?

    I used to probe my raw tri-tip and then put them in the smoker. I would smoke them on the offset smoker from 10:00am to 6:00pm and remove it at my desired internal temerature of 140F degrees. I would smoke in the temperature range of 150 to 200 degrees. Just learned this is all wrong. For safe...
  6. cookshack

    What external temperature do you smoke at?

    I smoke whole muscle tri-tip in my offset smoker stick burner from 150* to 200*F external temp. I like to smoke the meat for hours for the flavor. I would bring the internal temp to 140*F at the end of the smoke by raising the external temp. I never though that the internal temp was the danger...
  7. cookshack

    What external temperature do you smoke at?

    The Oregon State EDU recommends smoking salmon to 160*F for 30 minutes but only after smoking for 3 to 5 hours. That's where I have to keep my internal temp down by lowering my external temp.
  8. cookshack

    What external temperature do you smoke at?

    My Alto-Shaam cook and hold oven manufacturer recommends to cook at 250*F. I set the hold thermostat at 150*F for tr-tip. This will get me the desired 140*F internal temp if I shut off the 250*F cook thermostat at 110*F internal temperature.
  9. cookshack

    What external temperature do you smoke at?

    Hello, Looking for help again. Just learned the "Danger Zone" (40*F - 140*F). Bacteria grows most rapidly in these temperatures, doubling in numbers in as little as 20 minutes. The USDA Meat and Poultry hotline advises never to leave food out of refrigeration for over 2 hours. If the...
  10. cookshack

    What internal temp does smoking stop?

    Will do. Won't have the pics till Monday. Just taking the advise from this thread to smoke the Salmon to 140 degrees internal temp for flavor.
  11. cookshack

    What internal temp does smoking stop?

    Just put a 5# wild Alaskan King Salmon fillet skin side down on my offset smoker. First time adventure with smoking fish. I made a Kosher salt, seasoning blend dry rub. Put the Salmon in the fridge for 1.5 hours. Took it out and rinsed good with cold water. I set the house A/C to 71 degrees...
  12. cookshack

    What internal temp does smoking stop?

    My wifes opinion: As long as the meat is smoking you will get more smoke flavor. The smoke ring will not go any deeper into the meat. It will concetrate into a heavier smoke flavor on the surface of the meat. She says this gives the smoke ring more of a bitter bite.
  13. cookshack

    What internal temp does smoking stop?

    Thanks, That was a good source of information. I also read that smoke rings are not judged at a competition because you can manufacture them with the help of cure?  I will research this soon. I found this but couldn't copy and paste on this site. This page also explains the formation of smoke...
  14. cookshack

    What internal temp does smoking stop?

    Hi everyone, New to the site. Does anyone have an idea at what internal temperature meat will stop accepting smoke? I have read that if you want a higher smoke content you smoke at a low temperature to keep your meat internal temperature down so it will accept smoke longer.  If you want a...
  15. cookshack

    NEW TO THE FORUM

    These guys know how to do it right,
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