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Recent content by phathead69
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9*F good dry wood and extra 45 min but up to temp. carrots celerya and onions for a wine and heavy cream sauce with horseradish kick. beef broth added and montreal seasoned.
my two cents on the pellets, it doesn't take a lot of water to break them down. I mist and use as little as possiable to speed drying time. also you can dry them in microwave but attend it the entire time and I stir them frequently. and a hand full of pellets make a lot of dust so don't go crazy...
thank you for posting.
i fixed a small pot of ettouffe this weekend while camping with crawdad tails as protein. wife asked about a lobster and corn bisque I made once but lost the receipe. I think yours would be perfect for that. I included shrimp in the orginal. what ratio would you go with...
I made this one from a German built compressed air expansion tank. actually over slightly 1/4" thick. I tacked in door frames after vertical cuts. didn't have any problems. all plasma cut with straight edge guide.
well went quicker than I thought. partly I think was the oak and hickory were welllll seasoned and dryyyyy. so probably ran little hotter at times. wrapped around 10pm. butts finished up 230 am. the brisket was temping 195 or so then. probe felt little tight dead center. so went another 45 mins...
18 pounds of butt and 12 pound brisket. largest smoke to date. doing it for retirement lunch at work tomorrow. just went on 430. hoping to hit and push thru stall in early am. all will be good. if time starts becoming issue I'll pull and wrap 4-6 am. into 325 - 350 oven finish up. get pork...
99% cooler. mine does it every time. never smell it with ice and beers, but throw a hot chunk of meat and it has a funky smell when opened. washed bleached, sanitized, sun soaked, don't matter.
3 hours in my table top MB propane with hickory pellets. pulled and wrapped in foil and spent next 5 hours in dutch oven hanging over small fire/coals. coals on top from grill after cooking burgers. unwrapped and resting. wrap later and fridge overnight. I'll post tomorrow and the final pics.
unanimous on the point. I'll start it thawing this evening. camping this week end, so I'll smoke it Friday evening and refrigerate, throw in dutch hanging over open fire Saturday. let it ride for a while then add vegetables and such and slow cook all day till supper time.
thanks folks
i have several aldi's tritips and brisket points. im wanting to make a beef stew this weekend, taters carrots and the works. which cut would be better to smoke to a point of almost pullable then dutch oven with the veggies over open fire. by the time veggies are done wanting the beef to fall apart?
looks good. the chicken you mentioned, never has a lot of smoke flavor. I do whole chickens for the wife a lot. we pull and vac seal the meat and she uses in casseroles and such. I think the skin keeps it from gaining a lot of smoke. Fire tending is work but enjoyable and stinky looks like a...