Recent content by Polekitty

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    Cooked and vac sealed meat, how long viable at room temp?

    WOW! After reading this thread, I guess I’m doing it all wrong. Surprised I’m dead.
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    Brisket wrap... paper, foil or covered tin pan?

    I smoke a packer at 225 for about 10 hours or until it reaches 165. I toss it in a foil pan on a cooling rack and cover. Let it cook until it gets to 195 and will start probing for tenderness through the foil. No need to uncover. I’ve had them butter tender at 195 and up to 210 it just depends...
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    100% hickory or 100% mesquite pellets online?

    https://mnfirewood.com/products/100-mesquite-smoking-pellets I haven’t tried them yet, but I have used the mesquite and post oak from Shuping, Texas and really like them. You can google Texas Foods Direct for a website.
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    Camp Chef Igniter rod

    Well after 7 years the hot rod on my DLX finally quit so a replacement is on its way. I’m wondering if the burn pot will come apart when I remove it so thinking about ordering a replacement as well. Has anyone tried drilling a few extra holes to increase the air flow in the pot. Didn’t know if...
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    just got a camp chef pf24 grill

    Congratulations on the new Camp Chef. You won't get the same flavor profile as when using a stick burner. I find cooking low (225) and slow on mine helps a lot. I will start mine on the low smoke setting and adjust to the high smoke setting when I put the meat on. It seems to smoke more when I...
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    Pellet Smoker under a covered porch?

    I want a job like yours. Getting to be "in the smoke" and drink a beer while "working" under my covered patio has got to be the cats meow.
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    Featured New member

    Good looking spread you got there. Welcome to the forum.
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    St Louis cut ribs, my best ever

    If those taste as good as they look you just hit a home run.
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    Pork Belly Question

    Thanks. I'll give that a try.
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    Newbe Camp Chef Woodwind 24 WiFi Pellet Smoker Owner

    Welcome from Texas. Camp Chef has some recipes on their website that might help you get started.
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    Pork Belly Question

    Well Saturday morning I salt and peppered the belly and lightly covered it with the brown sugar as I mentioned above and placed back in the fridge. I set the CC at the LOW SMOKE setting which I hadn't used before and tossed the belly in. The cooker ran between 155 and 165 degrees and it took...
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    Pork Belly Question

    Thanks for the suggestion. I will certainly use the cure#1 if this doesn't work. I'm trying to make some bacon that doesn't have such a strong salt taste so I'm staying away from as much of it as I can. I know I mentioned in my previous post I was adding salt, but it won't be much. All of that...
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    InkBird Thermometer give away.

    Count me in please and thanks.
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    New Lang just delivered

    Ok, it's been a couple of months now. How she working for ya?
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    Pork Belly Question

    So I didn't get the pork belly until Tuesday, had to wait for some to arrive. Wow that stuff isn't cheap. Don't know what the going price is, but mine was $6.78 a lb. I bought 5 lb. and cut it in half so I would only ruin half if my plan doesn't work out. It does look good though. I think I'm...
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