Recent content by CUSE
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Smoking with a portable table top smoker/grill
it has 3 burners 2 for grilling and one for smoking. With the one for smoking only your range is 180 ish to 275ish. with all 3 it will go up over 600- CUSE
- Post #4
- Forum: For New Members
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Smoking with a portable table top smoker/grill
I do a lot of camping and tailgating and bringing my smoker just isn't an option. Does anyone have any opinions or words of advice on table top grill /smoker combo's? I just picked up the Smoke Hollow Vector Series Smoking Tabletop 3-Burner Gas Grill.- CUSE
- Thread
- Replies: 6
- Forum: For New Members
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Brisket - What went wrong?
FYI....I used a external KFiAQ Wireless Meat Thermometer which has been proven accurate. I will have to keep a separate probe for box temp moving forward, I have always used the second probe on another meat. -
Brisket - What went wrong?
it was a 4.5 trimmed Brisket from BJ's Wholesale club -
Brisket - What went wrong?
One of my problems was I was trying to smoke too many other foods the same time. all to be ready at set times don to feed people Smoker was a Masterbuilt 30" Elect and yes I only used the display as the smoker temp. Digital probe in brisket for meat temp. -
Hello from Syracuse
I bought a smoke infuser from Amazon and put the hose into the drink as it bubbled smoke, you could taste the smoke in the drink. also tried a smoke dome over "Fireball" but that didn't take on that much smoke flavor. -
Brisket - What went wrong?
Thank you for your replies....heard so many people talking about how long it takes, I guess I didn't believe what the temps were telling me. plus I read about the probe test, but it was so cold out that day that my temp would dropped way down if I opened the door that I skipped it...lessons learned. -
Hello from Syracuse
The food came out great...Everything from a whole pig, seafood stuffed mushrooms, beef kabobs, sausage stuffed chicken, Alligator, brisket, pastrami, cheese, and smoked bloody marys. -
Brisket - What went wrong?
I smoked my first brisket this weekend (4.5 lbs). I didn't look at it until 203 degrees because the smoker didn't get as hot as I wanted (220-240), and the meat was reading 180 degrees 4 hours into the cook. it stalled out around 195 and got to 203 at 5-6 hours in. I wrapped it in foil and... -
Hello from Syracuse
Myself and a couple buddies had our second annual meat smoker this weekend for the American Legion....Yes it snowed -
