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Recent content by jimpomonis
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So two thoughts: 1.) it ain't BBQ if you don't debate how to or whether to do something. I need to try and run a side by side injected vs not injected test sometime. I imagine others here have and I'd love to hear the results. 2.) For the 40-140 issue (again you need to do what you need to do...
I don't want to convince anyone to do anything different that they feel is important for food safety, but the 140 degree temp within 4 hours seems to be more important AFTER a cook than before it. If you're cooking to an internal temp around 200 degrees, you're killing everything that may have...
Pros - it can add some nice flavor to your meat, just like seasoning any food can, and can also keep things juicer, especially for longer cooks; also if you use MSG or similar in the injection, it can do some additional tenderizing. Cons - it can be a mess and you need to plan ahead to let it...
So I ended up going with a pineapple/mango juice blend with apple cider vinegar (4:1) and added some salt, cumin and cayenne. I think I might be on to something with this one.
I'm going to smoke a pork butt this weekend and am looking to try a new injection for the hell of it. I've done a lot of the usual stuff - peach juice, pineapple juice, and have even tried soy sauce and worcestershire sauce with peach juice (not bad, actually). I'd just be interested to hear...
I have never seen that much of a disparity on the two sides, but I think you nailed it with the rotation miss (likely) and the fat deposit. I cook at a lower temp and deal with an extremely long cook. I also haven't found wrapping to have much of an effect. Good thing about pork...even...
I have a pair of thick rubber gloves from Verde River Products that I use for grabbing meat off of the smoker, but am not that happy. Sound similar to the ones that @tallbm was mentioning above. The work fine, suck to clean and have started to tear. Have found cotton work gloves with nitrile...
Hello all - came across this forum while looking for some troubleshooting tips for sausages. I've been smoking for about 12 years and spend most of my time with my Weber Smokey Mountain. Based on what I've read so far, really looking forward to learning daily and sharing what I know. Happy to...