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Recent content by Deeez

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    Maganda Umaga, smokin' in philippines....

    Hi everyone, just returned to Manila and shipping my Napoleon bullet smoker back and looking forward to smoking here. Any tips on wood products, great meat source(usda) pork and beef ribs and belly as well beef belly, would be highly appreciated. I’m happy to share my contact, just PM me...
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    Maganda Umaga, smokin' in philippines....

    Hi Heitynn, I’m in makati, how we work it out?
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    Maganda Umaga, smokin' in philippines....

    Hi Smokensweet. I just got to Manila and found your post hear. I tried calling you, but I couldn’t through. Would to get some more insight about sourcing local wood. I have a bullet smoker and my friends wants to try low n slow cooking so we are using his yard to smoke by the pool. I would be...
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    Smoker Maintenance

    I had a reverse flow vertical smoker made.
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    Smoker Maintenance

    Hi Members, Happy Holidays. I wanted to ask about long term storing my smoker 6months or longer. Beside seasoning the cook chamber and cleaning out the ashes in the firebox, how Easley can I season the firebox without creating more ashes? Thanks ahead for any insights!
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    Smoked brisket fail turned to a win by sous vide.

    Hi @rbnice1 and all the others input in this thread. I wanted to ask when you out the leftover briskets in the vacuum sealed bags were they sliced yet? And what was the internal temp after 3hrs at 185? Do you think the tallow helped a lot or de jus could had the same affect. Also, is it better...
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    Not so much smoke in a reverse flow vertical smoker had made

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    Not so much smoke in a reverse flow vertical smoker had made

    Yes, you are correct.
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    Not so much smoke in a reverse flow vertical smoker had made

    No, would that be better? I was afraid it may just burn through without creating smoke.
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    Not so much smoke in a reverse flow vertical smoker had made

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    Not so much smoke in a reverse flow vertical smoker had made

    @Marknmd, apologies on the major typos. Yes you were correct, the WSM gave me more smoke flavour than the reverse flow vertical smoker.
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    Not so much smoke in a reverse flow vertical smoker had made

    Hi Smokers, Hope this finds you all well. I had a reverse flow smoker made, but don’t know why but the smoke flavour is much noticeable compared to my WSM. Now the new smoker has 3-4 times times real estate compared to the WSM. The firebox is insulated thus burns really hot … but the cook...
    • Deeez
    • Thread
    • #reverseflowverticalsmokers
    • Replies: 8
    • Forum: Food Safety
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    Cambro equipment and timing for smoked mats

    Thanks everyone who replied here to provide me more insight.
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    Cambro equipment and timing for smoked mats

    Hi David, no worries about that. Thanks so much for your guidance on using this platform, much appreciated!
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    Cambro equipment and timing for smoked mats

    #drksmoking #radioguy #bmudd14474 Thank you for your replies. As for drksmoking question … it will be cooked all at once. My only concern is for chicken or any smoked meat is we need to maintain the heat at minimum 140 degrees correct (including chicken)? Bmudd and Radioguy. That sounds awesome...
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