Recent content by marauder

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  1. marauder

    Pork Ribs

    MANFIREFOOD
  2. marauder

    Pork Ribs

    saw on the cooking channel where a couple who had a brazilian style resturant had brined pork back ribs in cure season on a screwer smoked and open flame to make pastrami seasoned type ribs ... anyone else thinks this might be really good.. will try and let you know
    • marauder
    • Thread
    • pastrami cure /season
    • Replies: 5
    • Forum: Pork
  3. marauder

    Basic Pulled Pork Smoke

    first wrapping at 160 moves the product through the stall i like to use butcher paper instead of foil use this on ribs briskets and pork shoulder.. the bark stays bark not mush.
  4. marauder

    Basic Pulled Pork Smoke

    Has anyone tried pink butcher paper over foil  on a pork shoulder for the stall
  5. marauder

    Kamado restore

    Galaxy Outdoors LasVegas sells a replacement basket that is stainless steel ..  you have to remove the remaining broken  ring  slips in and out   . mine is an awesome smoker.... refractory cement retains heat like no other. good luck.. nice find.... pics ?
  6. marauder

    Basic Pulled Pork Smoke

     i personally dont foil pork shoulder  i like the bark it adds alot of flavor to pulled pork. use alot of rub. 220- 240  till  internal temperature reaches 200 degrees.. could take as long as 1.5 lbs per hour.  i did a 10 lb pork shoulder this weekend  it was 14 hrs cook time
  7. marauder

    SMOKIN-IT SMOKER

    Looks like I may copy cat this!
  8. marauder

    Basic Pulled Pork Smoke

    another option for pulled is a chuck roast smoked like a pork shoulder you get pulled beef .... it is pretty awesome also called a CHUCKIE!
  9. marauder

    SMOKIN-IT SMOKER

    dont worry about the temp swings set it let the smokin it  do its magic no worry put meat on when you turn it on use little wood .. no worry smoker check your IT( internal temperature)
  10. marauder

    SMOKIN-IT SMOKER

    Combustion is the key to smoke ring higher heats on the surface of the meat 250-275. It can be imitated with nitrate cure..
  11. marauder

    SMOKIN-IT SMOKER

    I tweak a little 2.5 smoke1.5 foil .5 on the smoker for just a little crust.. Too long in foil and seem to just fall off the bone.. Some like it some don't.. Ohh yeah I go 230- 250 on temps
  12. marauder

    SMOKIN-IT SMOKER

  13. marauder

    SMOKIN-IT SMOKER

    its a really good smoker. set and forget.. the temperature of the analog is not 100% accurate during the smoke .. but i go by internal temperature of the meat when cooked to my satisfaction. 275 in my unit will sometimes reach 300..    once seasoned this is a great simple to use smoker! never burnt!
  14. marauder

    Generating a good smoke in the kamado

    try this method for more .. the beef rib recipe  aint bad either       http://www.nibblemethis.com/2015/01/how-i-smoke-beef-short-ribs-on-kamado.html 
  15. marauder

    Generating a good smoke in the kamado

    i found this ... mini logs split into 1-2 inch laid in a triangle pattern then lump added over this i get smoke through -out the cook.. plus a couple  chunks on top  works really well!
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