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Stillaqua...that is an intersting technique. I imagine that is similar to what comercial processors do (pre-chill & flash freeze). One thing I neglected to mention in the way we handle fish is that the freshly vacuum sealed fillets are typically in a cooler full of ice & water for awhile...
I fish a lot, and we vacuum seal everything that we want to freeze. Fillet as usual, rinse well then pat dry with paper towels. I like to double seal the bags on both ends...just cut bags as normal, seal once, then seal again (have to pull the bag ouy about 1/4" once the sealer triggers) then...
Not sure this is the correct forum for this, but I've searched a bit and don't anyone else doing what I'm considering. Namely, I'm thinking of ducting (with aluminum dryer vent) from the chimney of my OK Joe's Longhorn into another smoker box to attempt to use one fire for 2 different temp...
I'm really interested in this as well...looking at replacing my char griller outlaw that has finally fallen apart after cooking probably 10 times it's weight in meat. Been looking at various mre expensive options, but cant justify the expense right now. If I found one for $399 locally I'd be...
I've definitely had a failed smoke or 2, but if you learn something from it, I wouldn't call it failure.
FYI I've rescued a tough butt by throwing it in a crock pot overnight on low with a little extra rub and some mop sauce to keep it moist. Not as good as a perfectly smoked butt, but not a...
So I haven't posted on here in a while, been pretty busy with other stuff, but still smokin' lots of delicious meat. Here's a few pics as the first 2 huge butts went on this morning:
My Setup:
Char Griller Outlaw with offset box on the right, lots of mods. The paint can on the box protects...
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