Recent content by panfisher
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Question about pork loin
Will do Al, thanks! I was thinking that it’d be a simple way for a quick and easy meal to warm up the smoked chops in the frying pan throughout the week. -
Question about pork loin
Has anyone on her smoked a whole loin to around 130 and then pulled from the smoker, let it cool, slice into chops, and then vacuum seal the chops and refrozen? -
Prime rib sit?
It's about 6 lbs. I smoke them at 225, bring it up to 135 pull, set on stove tented in foil until oven heats to 500. Put in oven for about 7 minutes, pull it out and slice and serve. I've never had to leave one "sit" for any amount of time. I've got a pretty good idea when it'll be finished... -
Prime rib sit?
Smoking a prime rib for Christmas Eve and wondering what to do with it while at church. if I bring it up to 130, foil it and wrap it in a towel and cooler it for a couple hours, is that ok? After church I'll throw it in a 500 degree oven and crust it up. Is this possible? -
Reheating a smoked brisket?
I plan on smoking a brisket on Saturday to eat on Sunday. What's the best way to heat it back up? Also, we plan on slicing it for Sammie's, what temp to do I bring it to for slicing? Thanks in advance its my first attempt at a brisket! -
approx how long for brat sized german sausage?
thanks for the replies, it took a about 2.5 hrs to get to 156. Sorry about the q-view, when I went to grab the camera this morning, It was't there, asked my 4 yr old if he knew where it was and he said yeah dad its in my toybox--needless to say its time to buy a new camera. An expensive... -
approx how long for brat sized german sausage?
How long shoud I smoke it to get it to 156? The instructions in the box says 120 for 1hr. w/no smoke, then to 160 for 30 min w/smoke on. Then 180 until sausage reaches 156, leave somke on gor 2 hrs. ASs it sits they have been on for about 1.5 hrs and are currently at 142 with MES set with... -
help with acu rite therm
changed the batteries and still no reading, just says high or low. There has got to be a way to get the darn thing to read internal temp. It used to be all I had to do was push the probe into the meat and I got a reading, now nothing, I am confused. Any other suggestions?- panfisher
- Post #4
- Forum: General Discussion
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help with acu rite therm
i did not change out the batteries, everything else works fine, I'll give it a shot, thanks piney- panfisher
- Post #3
- Forum: General Discussion
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help with acu rite therm
My acu-rite thermometer won't give an actual temp reading. It just says high or low. No matter what I do I cannot get it to give me an actual reading. The instruction book has no options for it, any ideas? Is it junk? I have another digital probe that works ok, but i always like to use two...- panfisher
- Thread
- Replies: 5
- Forum: General Discussion
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how long to wait before smoking?
Do I really need to refridgerate the stuffed sausages overnite, or can I get by with just refridgerating a couple of hours--say 4? Just wondering cause I want to get to it. I think It'll take me 4 batches in the smoker to get 15 pounds smoked. Would like to get a couple out of the way today... -
German Sausage
IT Might be a couple of weeks before we get to it--but i'll post it when i get it. The stuff from cabellas that I stuffed today smells pretty darn good. hope it turns out -
German Sausage
I will have an authentic recipie when the wifes g-pa gets back from arizona. He wants to make up 300 pounds of it for a family reunion this summer. I just wanted to try a recipie out to get a taste for it. When we make it up I will post the recipie -
German Sausage
I'm sure someone on here has had it before, just wondering if its as good as advertised. My wifes grandfather talks about it all the time and and claims its the best sausage around. So last week while I was at cabellas I picked up a Hi Mountain german sausage kit, makes 30 pounds. Has anyone... -
Foil question
What do you guys mean when you put it in foil for the last couple of hours? Or am I just reading into the posts to much. I was planning on pulling the loin at 150 and wrapping it in foil and putting it in a cooler for a couple of hours. Is that going to work? Also, should I keep adding wood...
