Recent content by riblet

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  1. riblet

    Making your own rub (how to get started?)

    Here is a post by one of our members that might help you http://www.smokingmeatforums.com/t/138287/guidelines-for-spice-usage It seems to fit more towards sausage spices, but looks like it would be useful for rubs, too. Brian
  2. riblet

    Michigan members group own map, Where are you in Michigan?

    Hmm, I thought I made a post this morning , but apparently goofed it up. Thanks for the welcome, Stan.  I've been a member here for awhile, but don't post that often. I should, just about everything I've learned about smoking has come from here. I thought I would add my name, and get to know...
  3. riblet

    Wife liked my SOS beef & Jerky so....

    I bought mine online at bed bath & beyond. If you hit sign up and save, you get a 1 time 20% discount, plus free shipping. I continue to get 20% coupons from them so there's some diplomacy :) Brian
  4. riblet

    Wife liked my SOS beef & Jerky so....

    That may be true on some slicers, on my Chefs Choice, and I'm sure some of the other lower cost slicers, there is a pretty good sized void between the tray table and the back stop. If the meat isn't firm it tends to push down into that gap with repeated slices. Maybe like you say, a smooth blade...
  5. riblet

    Wife liked my SOS beef & Jerky so....

  6. riblet

    Another 1st timer for TriTip and I need some guidance.

    As long as everyone else was satisfied, you should consider it a success. We are our own worse critics. I guess nobody really gave you any kind of time guidline, but you need to concider a Tri Tip is really just a very uneven steak. It doesn't take a steak all that long either. It's all just...
  7. riblet

    Another 1st timer for TriTip and I need some guidance.

    I found a source for these over the summer, and have been cooking them quite often. I agree with what everyone is telling you here about marinating, and smoking at a lower temp. What I have been doing lately (on my Akorn), is about as simple a prep as you can get. Thick lea perrins, kosher salt...
  8. riblet

    Hickory wood?

    Looks like what we call Shagbark Hickory. Grows everywhere around here, and is great for smoking. Brian
  9. riblet

    Won't smoke below 225

    If your gas valve is anything like the valve on my cheap brinkman, you have to push in to turn it off. On mine, if I push in and slowly turn the valve it will lower the flame beyond the low setting. Not sure how low it will go before the danger of blowing out, but on mine I have to do that to...
  10. riblet

    Suggestions for First Tri-Tip

    I also like to smoke them at bit until about 120f, at low temp. Pull them off, open the vents till it gets to about 600f, and do a quick sear on both sides, for a nice little crusty bark. Probably a little more work than necessary, but my wife thinks I'm a King. lol  My favorite rub at this...
  11. riblet

    Chuck Roast hit the WALL

     I smoke Chuckies fairly regularly, and have cooked them many ways. They have become one of my favorite cuts of beef. If your looking for pulled beef, Flash nailed it. I do it pretty much the same way. I prefer at least 4-5 lb chucks, rubbed with with thick lea perrins, Kosher salt, coarse...
  12. riblet

    Char-Griller/Akorn Temperature Woes

    My vote is for an air leak, around the bottom vent. I had similar issues with mine. Mine would run 250 or so with the bottom vent completely closed. I bought some flat stick on gasket, placed behind the vent body, and put little strip on both ends of the slider. Now, if I can catch the temp well...
  13. riblet

    Regulating the Temperature

    I have a Brinkman Double door propane. If your valve is like mine, and you have to push the knob in to turn it off, just push and turn slowly and you can get the flame lower, before it's turned off. This is probably not the recommended procedure, but it does work, and I've never had an issue...
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