Recent content by phathead69

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  1. phathead69

    smoker holding and prime rib started.

    9*F good dry wood and extra 45 min but up to temp. carrots celerya and onions for a wine and heavy cream sauce with horseradish kick. beef broth added and montreal seasoned.
  2. phathead69

    Wood Dust?

    my two cents on the pellets, it doesn't take a lot of water to break them down. I mist and use as little as possiable to speed drying time. also you can dry them in microwave but attend it the entire time and I stir them frequently. and a hand full of pellets make a lot of dust so don't go crazy...
  3. phathead69

    Louisiana Shrimp and Corn Bisque

    thank you for posting. i fixed a small pot of ettouffe this weekend while camping with crawdad tails as protein. wife asked about a lobster and corn bisque I made once but lost the receipe. I think yours would be perfect for that. I included shrimp in the orginal. what ratio would you go with...
  4. phathead69

    Methods for cutting the Cook Chamber door in a RF propane tank build

    I made this one from a German built compressed air expansion tank. actually over slightly 1/4" thick. I tacked in door frames after vertical cuts. didn't have any problems. all plasma cut with straight edge guide.
  5. phathead69

    most pounds yet

    turned out great.
  6. phathead69

    most pounds yet

    well went quicker than I thought. partly I think was the oak and hickory were welllll seasoned and dryyyyy. so probably ran little hotter at times. wrapped around 10pm. butts finished up 230 am. the brisket was temping 195 or so then. probe felt little tight dead center. so went another 45 mins...
  7. phathead69

    most pounds yet

    18 pounds of butt and 12 pound brisket. largest smoke to date. doing it for retirement lunch at work tomorrow. just went on 430. hoping to hit and push thru stall in early am. all will be good. if time starts becoming issue I'll pull and wrap 4-6 am. into 325 - 350 oven finish up. get pork...
  8. phathead69

    Funky Smell After Resting Smoked Brisket in Cooler

    99% cooler. mine does it every time. never smell it with ice and beers, but throw a hot chunk of meat and it has a funky smell when opened. washed bleached, sanitized, sun soaked, don't matter.
  9. phathead69

    roast

    final results
  10. phathead69

    roast

    mushrooms, roasted red bell, couple of small Chipotles, celery, taters, carrots, onion and celery. smoked paprika, pepper, and small amount of cajun
  11. phathead69

    roast

    3 hours in my table top MB propane with hickory pellets. pulled and wrapped in foil and spent next 5 hours in dutch oven hanging over small fire/coals. coals on top from grill after cooking burgers. unwrapped and resting. wrap later and fridge overnight. I'll post tomorrow and the final pics.
  12. phathead69

    roast

    unanimous on the point. I'll start it thawing this evening. camping this week end, so I'll smoke it Friday evening and refrigerate, throw in dutch hanging over open fire Saturday. let it ride for a while then add vegetables and such and slow cook all day till supper time. thanks folks
  13. phathead69

    roast

    i have several aldi's tritips and brisket points. im wanting to make a beef stew this weekend, taters carrots and the works. which cut would be better to smoke to a point of almost pullable then dutch oven with the veggies over open fire. by the time veggies are done wanting the beef to fall apart?
  14. phathead69

    Spare me a beef rib?

    looks good. the chicken you mentioned, never has a lot of smoke flavor. I do whole chickens for the wife a lot. we pull and vac seal the meat and she uses in casseroles and such. I think the skin keeps it from gaining a lot of smoke. Fire tending is work but enjoyable and stinky looks like a...
  15. phathead69

    lets hear from you

    be lying if I didn't admit it kicks by butt, still do it though.
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