Recent content by danielh
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50 LBS of Boston Butt - How long/How many smokers
Just go ahead and get a WSM.. You can thank me later. -
I think I am done with foiling my pork butts. So sick of the mush.
Only time i'll ever foil a butt or brisket is if im running out of time. I would rather have soft bark than chewy meat. Other than that... NO FOIL! -
Going to the beach for a week!
We went there about 10 years ago. Nice quiet place. Enjoy it!- danielh
- Post #11
- Forum: Messages for All Guests and Members
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"Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!
I cut my door at the halfway point, and it drips when you first light the smoker. Stops when the smoker warms up, and no issues during cooking. Our last pig was better than 5' long, and im gonna guess it took a minimum of 14-16" on height. Could get by with less if you split it and lay it...- danielh
- Post #6
- Forum: Reverse Flow
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What do you all do with the trimmings when turning spareribs into Kansas City Ribs
Snack on them while everybody else is waiting for food, lol. -
RF Build In Slow Motion (Sinks are done!)
Awesome build! I cant believe how cheap you got by on for materials. I had almost $650 in my build (RF 80g tank, 1/4" 20x20 firebox & plate). Of course I bought some extra and let my brother have it for letting me use his garage for 2 months haha. It was heavier than I thought by the time I...- danielh
- Post #142
- Forum: Reverse Flow
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Pizza Stuffed Maters "With Q-View"
I think I might try this today. Have plenty of maters i need to get rid of. I've stuffed peppers and potatoes, but tomatoes never crossed my mind! -
Fueling the Yoder---Charcoal OK???
I think it would get expensive in a hurry, but you'll be able to make it through one cook I'm sure. I would recommend a good hardwood lump vs. briquettes for the hotter burn and lesser ash production. Once you get a good hot coal bed you'll be fine. A few good wood splits would make your job...- danielh
- Post #2
- Forum: Wood Smokers
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SMOKED Apple Butter with Qview
I love me some apple butter...- danielh
- Post #8
- Forum: Fruit, Nuts & Vegetables
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Stop the basting, mopping, and spritzing. Just cut it out.
I've pretty much got to where i only mop the smaller cuts. Ribs, chicken, etc.. A good mop is a MUST for even decent smoked chicken IMO. And its still better open pit. Butts, brisket, chuckies, etc (thicker cuts, for sure anything i'm pulling and want a good bark on), it almost doesnt seem...- danielh
- Post #27
- Forum: General Discussion
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Questions about what to charge?
I bet they were the baby-babybacks like i cooked over the weekend.. I found a load of them last week for $1.99/lb, and 2 packs were between $6 & $7 each.. Cooked 20 racks this weekend and really liked them. I would prefer them a little bigger, but there was still plenty of meat on the bones. ...- danielh
- Post #10
- Forum: Catering & Large Group Gatherings
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The Ron Man has left us
RIP Ron.. I'll send some of that thin blue your way my friend..- danielh
- Post #114
- Forum: Messages for All Guests and Members
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What is the general concensus as to the safety of cooking food this way?
I really wouldn't be worried about cooking over a fire. How many thousands of years have people been eating this way?? Cooking at these low temps, I do occasionally worry about getting some of these big cuts of meat through the 40-140* danger zone in 4 hours like the USDA recommends. ...- danielh
- Post #2
- Forum: Food Safety
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Tough Butt
yeah I'm betting it just didnt make it to 200... They never all cook the same. My last smoke I did 2 small identical chuck roasts, sat them side by side on my reverse flow (identical pit temps), and one took 3.5 hours longer than the other one.. One was foiled in the cooler resting (@ 205*)... -
my first brisket ever...QVIEW WITH FINISHED PRODUCT
No,, it will be sliced like its sitting in the pics.. If you look at the 2nd pic, see what looks like lines in the meat from the top left to the bottom right of the pic? Thats the grain. You want to slice perpendicular from that. Which would be from the bottom left to the top right of the pic.
