Recent content by marmarbal

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. marmarbal

    Timing/Logistics Help....

    Thanks, Dutch!  That gives me a plan to start with!
  2. marmarbal

    Timing/Logistics Help....

    So I've attempted (successfully thanks to folks here!) a number of Smokes, and decided to take on a much bigger challenge. Cooking for about 45 people as a Thank-You.  Planning on serving up some smoked salmon, a smoked pork loin, and a smoked corned beef to my Squadron on Fri around 12:30...
  3. marmarbal

    So what do I do? (Help from the crowd, please......)

    Just for the record....turned it down to 210 to extend the cooking time for an hour, then back up to finish it. And it resulted in the finest piece of corned beef I have ever eaten!
  4. marmarbal

    So what do I do? (Help from the crowd, please......)

    Thanks, snorkeling girl!
  5. marmarbal

    So what do I do? (Help from the crowd, please......)

    So attempted the smoked corned beef recipe in the newsletter.......directions said 7-8 hours @250 until internal temp hit 195-200. 4 hours in I'm at 181, and no one wants to eat this early! Do I just keep going, pull it off and let it sit, then reheat at dinner time? Turn it way down and...
  6. marmarbal

    "Fired Up" Newbie!

    Looking forward to learning from all the veterans here!  Martin from Klamath Falls, Oregon.  Long time cook, but new to the art of smoking.  Big leap for me as I am a pretty technical cook, and smoking feels like a bit more "pinch of this" artistic approach.  Guess I better keep the Crown Royal...
See more
Top Bottom
Back
Clicky