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Recent content by phidelt1736

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  1. phidelt1736

    Bradley smoker or pellet grill

    I currently have a bradley and a WSM. I had a pellet smoker but it kept having issues after a few years so I got rid of it. Someday I'll be in the market again for one so not trying to steer you away, but definitely watch reviews as with anything some brands are better than others. I love my...
  2. phidelt1736

    FRUSTRATION !!!!

    I guess I'm the oddball, whole cuts of pork (non organ meat) is done at 145. I treat them more like a pork chop and smoke them at a hotter temp until they hit that IT, then take them off let rest for a bit and eat. They don't fall apart but are tender and moist with a great flavor.
  3. phidelt1736

    Too smoky a taste

    Yeah you definitely need to open the vent to 100% and there is no need to burn pucks the entire time. Two hours (six pucks) is the max you'd need, once the meat gets to about 140 it stops taking smoke flavor.
  4. phidelt1736

    Bradley smoker temperature question

    The bradley has a lower powered element, there are mods to add an element for some extra power. I'd check the bradley forum for more unit specific info. Personally I just adjust my cooks to account for it. But most of my cooks on my bradley are for fish and jerky which require lower...
  5. phidelt1736

    IARC declares Cured Meat as a Group 1 Carcinogen...Red Meat as Group 2a...???

    It's important to remember that all this organization does is review studies to determine if there is in fact a link.  Group 1 doesn't mean oh dear god bacon is killing me!  It simply means that there is in fact a connection.  The severity of that is left to be determined by other groups.  So...
  6. phidelt1736

    Work Sharp Elec. Knife Sharpener ?

    One of the best investments in bbq, hunting, and fishing I have ever made.
  7. phidelt1736

    Choosing the right smoker! Need help

    The cookshack can hold low Temps but it doesn't produce as much smoke because the burner isn't running as often as it would at higher Temps. Also if you are trying to dry like you would with jerky you have to crack the door because it's very well sealed. It was originally designed as a...
  8. phidelt1736

    Choosing the right smoker! Need help

    I've had an Amerique for a few years. The quality is top notch and they have great customer service. My only complaint is I find it harder to smoke low temp items since the same burner is used for the wood and the oven. I've done a lot of jerky on it but it does require a bit of a work...
  9. phidelt1736

    picked up a used cookshack sm025

    I have the books floating around somewhere and honestly never really used them. This forum is a great resource as well as the manufacturer's forum for model specific questions. My best tip is to go easy on the wood. Start out with two ounces, and yes i weigh the chunks. I think you did fine...
  10. phidelt1736

    picked up a used cookshack sm025

    I'm sure used prices will vary drastically by area and condition, so as long as you're happy with what you paid I wouldn't sweat it. I have a cook shack in my arsenal and it's a great smoker. Very high quality and the one time I did have to deal with the company over shipping damage they went...
  11. phidelt1736

    Apple juice reacts with aluminum

    For the length of time you'll have the juice in the pan I wouldn't sweat it. Probably get more garbage inhaling the smoke standing next to the smoker. If you are concerned I agree with the stainless steel suggestion. May actually be cheaper in the long run.
  12. phidelt1736

    Food Safety - Storing Minced Garlic

    I'm no expert but I know infused oils can become contaminated with botulism. Botulinum is found in soil, so garlic etc is prone to it and storing it in oil creates an anaerobic environment which is what produces the toxin. I know storing it in the reefer slows down the production. On the...
  13. phidelt1736

    bad pellets?

    I've used bear mountain pellets in the amazen and a traeger. The traeger worked great but they do get a little finicky in the amazen. I've found that if you pack them tight and let it really get going in the beginning, the whole five minute wait with a flame going then blow it out they work...
  14. phidelt1736

    Propane Smoker v. Charcoal Smoker

    I agree with the combustion comment to an extent. I have all three and from my experience charcoal is just another wood. What I mean by that is if I put hickory chunks in my electric it tastes different then charcoal, if I put a chunk of charcoal in the electric people have a real hard time...
  15. phidelt1736

    Learn to butcher

    Well snorkelinggirl a member on the forum that couldn't post to this group sent me a link to pdxmeat.com which does hold courses but the prices are rather steep. The basic pig course was 265 for four hours. You get to keep a portion of the meat so i may look into it further, but i guess i was...
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