Recent content by matt0058
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Bad day on the smoker need some tips!
Now there is no worse feeling in the world than to get excited about firing up the smoker and then everything seems to come to crashing hauls. So today I smoked some bacon that I had brining and I thought why not smoke some side ribs to. So I noticed that there was a lot of steam pouring out of...- matt0058
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- Replies: 2
- Forum: General Discussion
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looking for some experience!
I appreciate it guys thanks for all the tips!- matt0058
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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looking for some experience!
Hey guys not sure of this is the right place to do this but what the hell I will take the chance. I live in Toronto and went to culinary school here and I love smoking meat more than anything else. Lately I have been thinking of heading down south to get some experience with some amazing pit...- matt0058
- Thread
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
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Smoked sausage
Hey guys I was looking at smoking some sausage now I have made sausage a lot of times but never smoked them. Now I am looking to do more of like a smoked andouille sausage something that will last for a bit not a sausage that would have to be eaten immediately. Is there a cure that I would have... -
Hello and a question on Brisket...
Hey how's it going! You prob could, I would take it out of the fridge and let it come up to room temp before throwing it in the smoker or oven. I have never done it this way but why not give it a try. The only thing I would say is that the brisket might dry out a bit more than just smoking it... -
One of the first times smoking chicken!
Thanks a lot yeah I really wanted to watch them, before I went a little crazy with the smoke and they came out a little to dark. -
One of the first times smoking chicken!
- matt0058
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One of the first times smoking chicken!
Somked some chicken today. I have smoked chicken before and didn't have much luck so I kinda put it on the back burner a bit but I think I didn't it properly this time. Brined over night and smoked with light amount of smoke at about 275 until IT was 175. Came out nice and juicy and the skin... -
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Brisket question
I am using a cookshack 360 so tubinado sugar would work better for long smoking roasts -
Brisket question
- matt0058
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Brisket question
Also does the brisket look a little to dark. I haven't got any complaints on I tasting burnt but I do like to use a good amount of sugar in my rub I like the sweeter rubs so I don't know if I need less sugar.
