Recent content by kobra5198
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Meatloaf, to smoke or not to smoke? That is the question.
I'm tossing around the idea of smoking meatloaf one night, be it stuffed with ham, cheese or anything else or just by itself as a regular meatloaf. Any and all thoughts on the "How to" (oven temps, smoking time, what kind of wood, etc.) and what kind of ground beef, regular-lean-extra lean... -
Super Bowl boneless pork shoulder
Pops6927; I, like you, have read posts that say by not bringing the internal temp. of the meat up this will unnecessarily delay the smoking/cooking of the meat and will also cause the possibility of pathogens. I can readily see the validity of your statement and agree with it. Which is the best... -
Super Bowl boneless pork shoulder
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Super Bowl boneless pork shoulder
Fully seasoned, Memphis rub, after sitting in the fridge for 2 days. Brought up to room temp. before going into Bradley 6 rack smoker. Had to pull the shoulder out after 11 hrs. at an IT of 160. I wanted to try and get the IT up to 180 before removing but I didn't want to over cook it... -
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- Album: Super Bowl boneless pork shoulder
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- Album: Super Bowl boneless pork shoulder
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Ladies and Gents start your smokers. Let the smoking begin!!
Hi all. My name is Ron and I am relatively new to smoking. I live in one of the most beautiful places on earth in North Vancouver, British Columbia, a suburb of just north of Vancouver. At the beginning of January 2015 I bought a Bradley 6 rack electric smoker which I have used 3 times already...
