Recent content by reannalynne

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  1. reannalynne

    recurring charcoal problem

    First attempt at pastrami and used a small-sh sirloin tip roast. Brined for 11 days, then smoked it for ~4 hours to 160*.
  2. reannalynne

    recurring charcoal problem

    Well I think it finally plateaued. I planned on pulling at 160*, it's been sitting steady at 159* for a while now. ETA: I pulled it. My coals burnt up. We'll see how it tastes. I took a bite warm and it was yummy, letting it cool now. We'll see, fingers crossed! Planning on trying again in a...
  3. reannalynne

    recurring charcoal problem

    I think he meant steady 45min - hour.
  4. reannalynne

    recurring charcoal problem

    Well, it's too late for changes now, so we'll see how this turns out and fingers crossed it levels out a bit and is at least edible. I'm going to attempt it again in a few weeks, gotta grab another roast, brine it, etc.
  5. reannalynne

    recurring charcoal problem

    I have a broil king vertical charcoal smoker. I have used stubbs, royal oak, kingsford professional, and a few other brands I don't remember. I am only lighting about half of a chimney. I have the bottom vents closed almost completely now and it seems to be stabilizing, but my meat is already...
  6. reannalynne

    recurring charcoal problem

    This happens whether I use lump or briquettes, and I don't know what to do to stop it. I light a chimney, and by the time it's ashed over, the bottom later is all ash/gone. If I don't wait quite that long, the charcoal is on fire and STAYS on fire in my smoker. If I am attempting the minion...
  7. reannalynne

    Meat options for pastrami?

    Thanks, pops! I'm excited to try this out.
  8. reannalynne

    Meat options for pastrami?

    I've never made pastrami and really would like to since hubby and I have been eating a lot of it lately from the deli. I want to start small, and am hoping to not have to go and purchase beef. (My dad is a butcher, we have a family farm) I have chuck roast, sirloin tip roast, and rump roast...
  9. reannalynne

    Smoker recommendation?

    I'd prefer a dedicated smoker rather than a grill that can be used as a smoker. I think I am going to go with the Dyna-Glo vertical. Thanks!
  10. reannalynne

    Smoker recommendation?

    It's not necessarily the WSM specifically, I just said that I don't want that style in the original post. I can't lift it apart, and never specified I needed to do so to add wood/coal, but I'll be damned if I'm going to clean out the used coals, put them out after I'm finished, etc. Through that...
  11. reannalynne

    Smoker recommendation?

    That's the same style I have now, I'm hoping for a full front door not the small kind, and can't lift it to get to coals and wood. Thank you though!
  12. reannalynne

    Smoker recommendation?

    Right now I smoke with an Ecb style Brinkmann. Instead of modifying it, I'd like to upgrade, but don't know what would work. I enjoy charcoal/wood smoking so I'm trying to stay away from electric, but I'm afraid I may need to go that way. I'd like something with a door on it instead of lid and...
  13. reannalynne

    Quick Question --- Please Advise!

    Going to be smoking a whole chicken this afternoon. I'm getting all my stuff set up and don't have nearly as much Stubb's Briquettes left as I thought I had.  I was going to use peach wood chunks.  I am running the cheap vertical Master Forge, very similar to the ECB.  Is there a way that I can...
  14. reannalynne

    Whole chicken question

    Tomorrow I'm going to be smoking a chicken for the first time. I've done pulled pork, chuck roast, meatloaf, and Easter hams from scratch so far. Numerous times each. I am planning on spatchcocking the chicken and instead of brining, injecting the meat under the skin with a butter/apple...
  15. reannalynne

    Smoked Salmon Help? !

    I have found numerous threads giving step by step instructions on how to smoke salmon but I can't seem to figure out what will work best for me. I got the brining part down pat, but when it comes time for the smoker that's where I am confused.  I don't have a fancy smoker that I can "set" the...
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