Recent content by ivanstein
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WSM 18.5 temp control.
Use of water is great for low and slow. The reasons given above are valid. The driving force behind is is called "latent heat of evaporation". In physics, heat and temperature are two different things. But, the idea to take away is that water will maintain 212°f until enough heat has been added...- ivanstein
- Post #22
- Forum: Charcoal Smokers
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Pork Bones - Any use for them?
Холодец in Russian. It's actually a combo of the words for "cold" and "good job". I have seen it with all kinds of meat. Fish, pork, chicken etc. -
Pork Bones - Any use for them?
Yes. It's a savory jello. Russians eat stuff like that straight. Can't remember what it's called, but its meat flavored jello. I just use it for soups and such. If you save the turkey bones and neck and other stuff you don't eat next week, put it in the pot and simmer for a very long time... -
Pork Bones - Any use for them?
This, but I keep the water up and simmer for 3-5 days. The bones should crumble from finger pressure. That means all the collagen is cooked out. Makes the stock nice and thick. Simmer means just a few bubbles that DON'T break the surface. Barely any heat at all. You want that water to stay about... -
First brisket last weekend...what went wrong?
I cooked my last brisket to 205 internal. When I picked it up off the smoker and moved it to the tray, it felt like it would fall apart if I wasn't careful. The flat came out tender and the point came out like butter. Maybe give it that extra 10°. With my WSM, which is bone stock, I always use... -
Two ?'s...Grill Thermometer and Cold Weather Smoking in Weber Smoky Mountain Grill
I have a maverick thermometer. It works quite well and is well worth the purchase price. As for insulation, I am betting that wind does more than cold for sucking out the heat. I'd find a nice wind free corner of fence or other safe place to smoke in. Give that a try. I have not noticed a...- ivanstein
- Post #2
- Forum: General Discussion
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First attempt at cheese
Well, we have been smoking lots of cheese over the past few days. It never gets past the drying out in the fridge stage. It's always gone before that! I need to find a good sale and buy enough that I can smoke and rest a few. Some day...- ivanstein
- Post #15
- Forum: Smoked Cheese
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I got wood!
Apple, cherry, hickory, mesquite. Now I can smoke for another...week??? Lol!:thumbup::thumbup::thumbup:- ivanstein
- Thread
- Replies: 2
- Forum: General Discussion
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I want the meat and smoke to be the star of my baby back ribs - is salt/pepper enough for seasoning?
Lowery's seasoned salt. Little bit of love for your ribs. Best solution I have found yet. Works on brisket and chicken too. -
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First attempt at cheese
I let it smoke for about 3.5 hours. I didn't have the chance to let it mellow for several weeks. Are you kidding? That stuff was gone in less than an hour! Lol! I shredded some of the over smoked shape cheddar onto some smoked brisket chili. It was friggen amazing! So, if you over smoke the...- ivanstein
- Post #7
- Forum: Smoked Cheese
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First attempt at cheese
Well, I fell asleep and over smoked it. But, trimming the rind yields some fantastic cheese!- ivanstein
- Post #2
- Forum: Smoked Cheese
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First attempt at cheese
Using an AMNPS and a Weber gas grill as the smoke box...wish me lunch!- ivanstein
- Thread
- Replies: 15
- Forum: Smoked Cheese
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Second go at Brisket
I wrapped it at about 165. It was early and I hadn't slept well, so I don't remember. It's been 20 hours since I have slept at all! LOL. The brisket started at 8pm and finished right around noon. So about 16 hours. I wrapped it even more and kept it in a cooler for holding and put it in the... -
Water versus Sand in the WSM?
I did a write up in the thread about the WSM using lots of charcoal. It has a lot of the same thoughts presented here. I do have to contradict the water vapor and moisture theory though. I will cite Alton Brown here. The "moisture" in BBQ is actually rendered fat and collagen which coat the...
