Recent content by coltranem
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Beef Braciole
That looks amazing. My Italian side of the family must be broken because we called it sauce. -
Smoked Pork Loin
If this roast came from the rib portion of the loin it probably would have been easier to carve. Unfortunately the loin I had was from closer to the tail bone. -
Smoked Pork Loin
Did a 4 lb bone in pork loin on the Bell Fab today. Never smoked one before. Brined over night. Cooked at 300 to 325 F for about an hour and 45 minutes. Glazed at the end with a simple honey, beer , and Bourbon glaze. Sliced Potatoes with butter in foil and corn as sides. Sorry got hungry. No... -
Hasty Bake's First Run - Baby Back Ribs
Thanks for sharing. How difficult would it have been to reduce the temp to 250 F -
Hasty Bake Legacy 131 Has Arrived!
I am going to be following you. I have been looking at this for direct heat bbq.- coltranem
- Post #29
- Forum: Charcoal Smokers
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Brinkmann
You might want to check out Bell Fab depending where you live. He does a base 36x24 and 48x24. Probably less polished in appearance to the Blue Smoke smoker but also much cheaper with more options. His base smoker come with two racks, paint or Linseed oil, and a folding shelf. The smaller model...- coltranem
- Post #6
- Forum: Wood Smokers
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Brisket - Simplified and Reliable Dinner Timing
@civilsmoker Thanks for sharing. Do you let it come down in temp before holding in the oven? I usually let it cool until it hits my hold temp before putting in the oven. -
Yummy Brisket (first time, curious about what you all would change/do)
For me I use salt and pepper as the rub. I cook at 250 to 275 in an offset do that moght be different with your pellet smoker. I don't wrap until after the bark is set and the stall is over. Around 170 F. I cook until probe tender and hold in 150 F oven for hours before serving (usually at least... -
new unit?
I started with something similar to the chargriller. If you are running charcoal with chips or chunks for smoke it isn't too hard to run. I would usually load up the firebox/basket with unlit charcoal then add half a chimney of lit charcoal. This would burn for hours. The baby sitting comes...- coltranem
- Post #5
- Forum: Charcoal Smokers
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First Time: Buy Offset Wood Smoker or Pellet Grill Smoker?
Lots of good discussion here. There are ways to avoid the over night cook with an offset or a pellet. For long cooks like brisket I do the cook the day before I want to serve it. Once done I do a hot hold (160 F ish) overnight in my oven. I will probably get a warmer to have a bit more control...- coltranem
- Post #43
- Forum: Wood Smokers
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Smoked Chicken Wings - First Try
I second using cherry for color. I do mine in the weber kettle. Smoke, direct, sauce, direct. -
Pulled pork Cook on Friday (daytime) for eating on Saturday (evening)
I did something similar two weekends ago. I cooked the pork until about 165 F. Then put it in a pan to finish. Once finished I broke it up slightly making sure there was plenty of meat juice and wrapped in foil. I reheated it in the oven still wrapped in foil the next day and pulled. It... -
Pork belly skin removed for Chinese braised belly?
Leave it. The slow cooking turns it to jelly. I use this recipe. -
Biggest Cook on my Bell Fab so far
Been better at controlling temps but probably need to manage the top shelf better. The plan was to run 225-250 until the ribs were down but it creeper close to 275 towards the end and I left the one in the middle on maybe 30 minutes longer than I should of. So still working on ribs when I have...- coltranem
- Post #4
- Forum: Wood Smokers
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Biggest Cook on my Bell Fab so far
I have had this pit since May. This is my biggest Cook so far. 2 brisket, 1 pork butt, 4 racks of spares. Still plenty of room.- coltranem
- Thread
- Replies: 3
- Forum: Wood Smokers
