Recent content by familyjuice

I'm curious with this one too. I also had similar situation last month. I smoked beef ribs and smoked it just like baby back with the 3-2-1 method. After removing the foil, I picked it up and I noticed it was tough, leather like tough. 

I made a bacon bomb. I didn't know how to weave the ends, so I used tooth picks instead. If I knew how fast this thing would go, I would've made more.

http://www.olx.ph/index.php/view+classifieds/id/73086019/coolabah+outdoor+gas+smoker?referralKeywords=coolabah&event=Search+Ranking,Position,1-2,2#advertisementDetails Someone is selling smokers, in case someone is interested, since it's so hard to look for smokers here.

Hi Marjorie, I've been looking for a weber kettle grill before to start my smoke but, webers are hard to find here. S&R has a stainless steel kettle grill selling for 3999PHp. Easy to clean too. True Value also has vertical and off set smokers, but they are pricey.  This is the one from S&R

I'm no salmon expert either but, with some experimenting, I found out that if I use low temps like 225 the fat in the salmon seeps out fat(white stuff). Higher temps like 300 for 25 minutes still cooks it right without the fat seeping out.(I know short smoke)

I just want to share a way that might help in lowering the temps. I was smoking a lamb shoulder last week, and the ambient temp was 80, and the probe inside hit 295 with only one burner set at its lowest. I was afraid to lower it further, by setting it like a pilot light. So, I opened up the...

I will drop by one of these days when I get enough courage to get through the traffic going there :)

I just got the SH 44inch. It was easy to assemble, I just followed the instructions in the booklet. But there's a piece left after the assembly, a small thin chain. I have no idea what it's for. Do you guys run your thermometer wire through the chimney?

Now, I remember that mango tree was sprayed with something to produce fruit. That could be the problem.

This mango tree got uprooted after a strong typhoon hit a month ago. I cut a small piece to check if I could use the wood for smoking. It had a strong smell, that made my eyes water immediately. But, the guy I hired to cut the tree up wasn't affected at all. Weird.

This was my first smoked brisket several weeks ago. (green tinge is the reflection from the green roof) Learned lots of lessons from this. Like Stop peeking, and trust the thermometer probe. Putting more rub and injection. The meat was a little tough at only 8 hours cooking time. Internal...

Gary, it's the rainy season over here, but we still get to see the sun every now and then. Richie, tinapa is a good idea. For those who don't know what tinapa is, it's salted smoked fish. Scott, I'm from Muntinlupa City. What places did you you visit? 

Hi, I just started to smoke. I'm hoping to learn from this community. I bought a cheap smoker(BIG MISTAKE!) and started to modify it, cause it wasn't performing as well as I'd hope. I'm planning to get a better one, but I have to prove to my wife that I can smoke at least  a good meat out of the...