Recent content by nopeda

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  1. nopeda

    Please help with cold smoking meat

    Yes that is it then, flavor smoking. For one thing I don't have a smoker at all any more but the other thing is that when I had an electric one I never could get chicken to be as nice and juicy as I can in an oven. When I what I thought of as cold smoked fish for an hour then cooked in the oven...
  2. nopeda

    Please help with cold smoking meat

    What is the advantage of that over the mailbox?
  3. nopeda

    Please help with cold smoking meat

    I don't understand what curing is. But I take it right from the smoker to the oven to cook so why would it matter very much?
  4. nopeda

    Please help with cold smoking meat

    Hi, I am trying to cold smoke some meat like chicken thighs, pork steaks and swai. Then cook it in an oven or frying pan inside hoping it will retain the good smokey flavor. So far it has not gone well because it seems the meat either cooks or changes consistency/texture while in the smoke...
  5. nopeda

    Basic mailbox mod questions

    Thanks to all of you for your help!!! I ordered some flex pipe and 2 elbows from Amazon and 2 hose clamps from ebay.
  6. nopeda

    Basic mailbox mod questions

    Where do you guys get the elbows and pipe to do the mailbox mods? Is it 3"? I've found some elbows on ebay but they're 2.4 inch or 2.38 inch. Will that work going into the smoker? I guess with the mailbox you can make the hole any size you want, but going into the smoker it seems like it would...
  7. nopeda

    Olive Oil questions

    Thanks to all of you for your helpful suggestions! The friend who made the suggestion to me about olive oil said it would help retain moisture, make the skin less crisp, and wouldn't add any noticeable flavor. So if you don't want the skin more crisp, which I don't, what's the advantage in using...
  8. nopeda

    Olive Oil questions

    I've hesitated to put oil on meat being afraid it would change the flavor and make it more greasy, but have had problems with the outside of meat getting too hard and the inside getting dried out. Recently a friend has encouraged the use of olive oil to help with both of those issues, and said...
  9. nopeda

    How to calibrate Maverick RediChek thermometer?

    Recently I've been wondering about cooking time inconsistencies and got some very helpful replies to questions about it. But tonight it's looking like the thermometer is probably bad. It's a Maverick dual probe RediChek thermometer model # ET-733, in a Masterbuilt 20070910 electric smoker...
  10. nopeda

    ??? about cook time inconsistencies

    When I first began doing this a couple of months ago it was considerably cooler outside (where the electric smoker is) and often the wind would be blowing pretty hard. In my notes I wrote down the temp and time used to do the few things I've tried cooking/smoking so far: fillets of Swai...
  11. nopeda

    Medium rare ribeye steak questions

    Thank you guys for your suggestions!!! I cold smoked for 1hr 45min and then cooked at 200 degrees until about 128 IT and let rest. It turned out great and didn't need to sear it. Thanks again! David
  12. nopeda

    Medium rare ribeye steak questions

    I'd like to cook a half pound +/- ribeye steak medium rare but would like to let it get a good smoking as well. I've got an amaze-n-smoker and thought about cold smoking it for an hour or so before beginning to cook it. So far I've only cooked things at around 225-250. Can I cook the ribeye at a...
  13. nopeda

    Please suggest first time pork and potato temp and time settings.

  14. nopeda

    Please suggest first time pork and potato temp and time settings.

    We used to discuss things like that from time to time when they were using the garbage cans at school. Some of the kids either didn't care or wanted to throw things in the garbage cans that could hurt the pigs. It must have been a lot tougher job to sort things out from those school lunches than...
  15. nopeda

    Please suggest first time pork and potato temp and time settings.

    I wonder why it's done there but not more common...possibly because of the lower humidity? There's something I wondered about when you mentioned bringing out the salt shaker and eating raw beef for your students. For years I've considered that humans might have first begun heating meat over a...
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