Recent content by floridasmoke1

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  1. floridasmoke1

    Very small beef shoulder - 7 hours?

    Going on about 7 hours on a very small beef shoulder. Maybe 2lbs max. Starter wirh smoker temp about 235. Should it take this long?
  2. floridasmoke1

    Anyone use a good no sodium brine/marinade/injection?

    Been doing a lot of simple chicken breasts on the smoker lately. Have to keep my diet in check and also limit sodium. By definition, you can’t really brine without salt. So I guess brining is out. Anybody have a good marinade with little to no sodium? Or an injection? Broth and spices...
  3. floridasmoke1

    Jambalaya (Creole)

    Tomatoes in jambalaya are a big no no for me. But I’d eat it. Try a pastalaya next time. Really good too!
  4. floridasmoke1

    Probe cord organization

    Used it for the first time last night and realized then that I may need a good solution lol. Can’t stand clutter. I don’t really see how those rollers wouldn’t not work….
  5. floridasmoke1

    Probe cord organization

    Didn’t even think about this when I bought my ink bird. I got the 6 probe one and love it. But keeping the cords nice and organized when in use and when stored may be an issues with six of them. Anybody found any cord rollers or any DIY way to keep these babies organized? Saw this as a...
  6. floridasmoke1

    What can I smoke with 1lb of pellets?

    Charcoal pellets are something I’ve never heard of.
  7. floridasmoke1

    What can I smoke with 1lb of pellets?

    I have never done a cold smoke. Is this with the tube?
  8. floridasmoke1

    What can I smoke with 1lb of pellets?

    My girl bought me a Kona variety pack of several 1lb bags of different wood pellets. I’d like to run some taste tests using the different kinds. Anything I can smoke that would only need about 1lb of pellets, so I can try a few different smokes with the different bags and see the results?
  9. floridasmoke1

    What materials can I use for a charcoal grate/tray?

    What materials are good to withstand the heat from burning charcoal? I want to add a grate or tray under my fire ring in a bge so I can have the charcoals burning closer to the grill grate. Basically it will be this grate, fire ring, and cooking grate on top the fire ring leaving only about 4...
  10. floridasmoke1

    Can I cook without the smoke ring on bge? Trying to get food closer to coals for searing

    I know the fire ring is described as protecting the base from heat. Would I do damage if I removed it to cook at high heat to get the cooking grate closer to the coals? Tried to do a really quick small steak the other night. I didn’t have a ton of coals and the grill was hot, but I feel like...
  11. floridasmoke1

    Is the lavalock nomex seal safe for food?

    Jambalaya needs a really tight seal to keep the steam in and help cook the rice. Steam is escaping through the lid that’s not very tight
  12. floridasmoke1

    Is the lavalock nomex seal safe for food?

    Non smoker related. I have a big aluminum 5 gal pot that I use for outdoor cooking, like jambalaya and gumbo. The lid is not very heavy so I want to create a seal around it and will put some weight on it to keep it sealed good. I have some of the lavalock seal. Would this be a good option...
  13. floridasmoke1

    Beat way to do steak on BGE

    Just cleaned out my GFs bge that she said hasn’t been cleaned in a looooong time. Couple weeks ago we did some sausage. I burnt it. It was my first time using her bge, and first time using a bge at all. Didn’t have a lot of light in the patio either so I couldn’t really see the progress of the...
  14. floridasmoke1

    Best way to get accurate therm readout of grill?

    Great response. Much appreciated. So if there will be a 25 degree difference when meat is in there, which thermometer should I go off of? I have my meat probe always, so I know what the meat is at. But if built in smoker therm is reading at 275 and external smoker therm is reading at 250...
  15. floridasmoke1

    Best way to get accurate therm readout of grill?

    I have a GMG Davy Crockett. I did some chicken breasts today. Entire time, the smoker temp was showing 275 while my thermometer I had in the smoker was showing 250-255. Both fluctuated a bit but it was always a 20-25 degree difference. After I took all meat off, I let it keep going...
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