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  1. dalmorloson

    Half-cooked bacon.

    I love making ABTs. What I don't love is smoking them so long to get the bacon to desired doneness, that the peppers (especially the bottoms that stick through my pepper rack) get way overdone. I was wondering if anyone has partially cooked bacon 1st before assembling the ABTs? That way the...
  2. dalmorloson

    No butts about it

    I got a request for pulled pork for a party tomorrow. Here's the rub (couldn't resist), I don't have time to do a butt or two. Is there another cut of meat that is smaller and cooks in a shorter amount of time?
  3. dalmorloson

    What's on Q for today?

    The wife, kids and I have been craving ribs lately so I got a few racks and fired up the smoker. I can't fire it up for just ribs though so I made a couple dozen ABTs and a pizza fattie (with ground beef this time). Qview to follow.
  4. dalmorloson

    To cut or not to cut

    I have some people coming over for a card party tonight and am planning ribs, ABTs, and Fatties. Do you think it will make a difference if I cut the ribs (babybacks) to portion size before I smoke or is that something that should be done post-smoke? Thanks in advance.
  5. dalmorloson

    Propane and lump

    I have a vertical propane smoker from Cabelas. For the last year or so I have had trouble getting it up to temp (230). I have tried everything from cleaning burner, using full tank, sand in the pan, etc. and still have trouble. Recently I bought a cast iron skillet and used lump charcoal in it...
  6. dalmorloson

    Temp problem

    I have a cabinet style stainless propane smoker(Cabelas brand). I use Royal Oak lump and wood chunk and chips. I'm having trouble getting my spares to temp. I'm hovering at around 200 degrees and can't get higher. Tried opening dampers, tried closing dampers. There's not much wind and the...
  7. dalmorloson

    16 hrs and counting

    I started 2 butts at 9:30 this morning...now at 1:30 My temps are at 183 degrees. I hope tomorrows dinner is worth the wait.
  8. dalmorloson

    More pork Q-view

    I smoked two butts yesterday. Long day...15 hrs. I actually had 2 plateaus. 1 at around 160 and another at around 175. That's a first for me. I didn't get it pulled until after 3 in the morning. I hope the guys at work appreciate it tomorrow. Here's a couple pics.
  9. dalmorloson

    The Easter Bunny smokes

    I'm now 12 hrs and 15 min. into my smoke...was hoping to have Q-view by midnight, but that's not going to happen. Started 2 butts at 11:30 this morning and they're at 170 degrees now. Gotta go play Easter Bunny for my 6 kids and maybe I'll still get the Q-view out. Happy Easter everyone.
  10. dalmorloson

    Sparing no expense

    Was all prepped to smoke a couple butts this weekend. Unfortunately mother nature didn't want to cooperate and dealt a little snow my way. So I broke out the high tech windbreak (folding table) and thermometer protectors (sandwich bags). Ma nature has nothing on those of us who need a...
  11. dalmorloson

    Smoked Hot wings?

    I've been thinking of different things to smoke (I've got the fever) and was wondering about chicken wings. Is it possible, and would they be any good?
  12. dalmorloson

    Quick butt question

    Started a 10 lb. butt at noon. It's now 5:00 and internal temp is already at 130. I was expecting a 12-15 hr smoke, but at this rate it will be done much sooner. Smoker temp has been around 225 the whole time. What gives?
  13. dalmorloson

    Workin' for the weekend

    I finally get to smoke my first butt (so many jokes, I won't even go there). I thawed a 10.6 lb butt, applied mustard and Jeff's rub, opened a bottle of my homemade raspberry wine, and wrapped for tomorrows smoke. Q view to follow. Oh, by the way, today I recieved the remote thermometer from the...
  14. dalmorloson

    Pulled Pork

    I want to make pulled pork sandwiches for the playoff games today. I'm very new to the smoking thing and have seen a lot of great recipes for the finishing sauce, but as for the cut of meat (here comes the newbie in me) what exactly is a butt? Is it what we call here a rump roast?
  15. dalmorloson

    Ribs and sides

    This was New Year's Eve dinner here. Ribs with Jeff's rub, smoked red potatoes with butter, garlic and parsely, and a Greek salad (peppers squash, tomatoes, onion, and pepperoncini) smoked and served on a smoked portabella mushroom cap, then topped with fresh grated parmesean cheese.
  16. dalmorloson

    Sneak Peek Q view

    Took a second to get a peek at my first rib and ABT smoke. Seems to be going nicely hovering between 220-230.
  17. dalmorloson

    ABT stuffing

    I know it's had to have been here a thousand times but I've been searching for awhile and can't find stuffing recipes. I've never tried ABT's but they look awesome. I'm starting my New Year's Eve dinner and thought a dozen ABT's would hit the spot. Anyone got a quick stuffing recipe? Thanks in...
  18. dalmorloson

    Just Wondering

    I have the Cabela's 36" vertical propane smoker. If, by chance my propane would run out while smoking, would it hurt the outcome to take a half hour or so to run and exchange tanks? If so, I guess I'll have to spend the extra fifty bucks or so for a spare.
  19. dalmorloson

    Pic of the "first fruits" of my smoker

    Here's a picture of the 2 chickens we just devoured. This was my first smoke and thanks to you guys and this site they were delicious. Thanks again!
  20. dalmorloson

    How long "on the smoke"

    I've got two whole chickens in the smoker(propane) right now. It's been 1 hr. and 45 min. and the wood has burned out. Do I add more and continue the smoke, or should I just let the heat do the rest? How long do you actually put smoke to the birds normally? This is my 1st smoke. Thanks!
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