Recent content by chef boyarista

Done! I had to adjust the amnps so that the lit end was away from the side wall of the smoker. I think the heat was going straight past my ice packs and waeming everything up. Once I switched it up, the temp around the cheese dropped 10*. We'll chalk that up to a lesson learned. Now it's gonna...

I'm not gonna be turning the unit on at all. I have a probe I'm gonna rest over the AMNPS between two blocks of cheese since that's gonna be where the heat is coming from. But thanks for the heads up on the temp, I don't want it to start running haha Can't say I thought of that! I'll use the...

Hey everyone, I went out and bought some cheese to smoke on this wonderful cloudy day. Over here in the bay it's been cold and rainy for a solid week so I was hoping to cold smoke my first cheeses. I read through a bunch of old threads and built up some knowledge of how I'm gonna do it but I was...

Most definitely! The one on the right went straight to my neighbors house whole while it was still hot and the other I mixed with my finishing sauce after pulling. I even threw in some italian sausage I made the other day to get on their good side, haha.

And done! They've rested, they're out of the jus and now I just need to wait to skim the fat and pull, pull, pull! Since they were boneless I tied the butts and put em in the pans cut side up so all those nooks and crannies had juices pooled inside. I have to hand it to you all, I went to the...

Thanks folks! So far so good. I had to relight the AMNPS early in the a.m. but it only had half a row to go so I dont think they missed out on much smoke, so now they're foiled and waiting until they hit the 195* mark. So far so good!

I started my first smoke with my a-maze-n pellet smoker. I'm about three hours in and it's chugging along just fine with TBS aplenty. I put the butts in a foil pan with a rack in the bottom with sliced onions and garlic underneath to mix with the jus. In about one more hour I'll put my probe in...

I was smoking some spare ribs today and threw on a bunch of onions. I did two sweet yellow and two white, cut like you would a cake (crosswise four times) for three hours at 250*. They turned out pretty good! I'm planning in using them in onion dip for a family function. A little hickory...

To start off with, I really like the ideal of building one of these. You can't beat free material! I think that you should use removable shelves for sure, otherwise cleaning it every once in a while will take too much effort. Just put long L brackets on the walls and you can slide in a shelf or...

I jumped on here to kill some time and realized I forgot to getbad to this. Sorry if I left you hanging. I cooked everything up later that week and I think the winner was bacon grease. The cider vinegar was too much since I had some in my sauce already, and the straight AJ needed too much to...

You guys, as always, are awesome. I have my own little concoction of finishing sauce I use that hasn't steered me wrong yet. I already mixed it in but I wanted a little more of something to help it out. 1 c. Apple cider vinegar 2 1/2 tbs. Dark brown sugar 2 tsp. Old Bay 1/2 tsp. Chili powder...

So I smoked a nice 9lb. butt yesterday and it overcooked. I promise I'm bearing myself up for you guys, haha. Not sure what happened exactly but my probe thermometer was off by about fifteen degrees and the IT when I pulled it off was around 210 according to my instant read. My question is, is...

I did mine at 230 for about six hours, with no bastings or sauce. It's really good stuff.

Well I did it, I smoked some unfoiled spare ribs and love 'em. I'm gonna gain some pounds now.

I do foil my pan. I saw Malcom Reed do it a few times on youtube and figured that it was a good idea. I usually do it with cookie sheets if I'm baking something that could possibly be sticky. Thanks again guys. I think what happened was I had one of the cuts too close to the MES thermometer and...