Recent content by roareats
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HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW
Hey Al! I followed this recipe seeing the great results you got - I got some nice results too but I have one complaint ( on my results though ) is that the outer layer is a bit tough. May be you can't see it from the pictures you posted but the outer layer for my salmon seem tougher than the... -
A-Maze-N Pellet Smoker Review
Hey guys, After the super long mail strike in canada my AMNPS has finally arrived! The little box that it came in is a beast! It looked pretty compact but it was a heavy one! Thanks Todd for making maximum usage of every volume inch of that box =) I didn't realize that Todd provided pellets...- roareats
- Post #40
- Forum: Info and Practices
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Smoking Over Night
Thanks guys! I really thought that the mention of a gas grill will cause this thread to have no responses and have the entire forum shun me =) -
Smoking Over Night
Hi guys, I have two grills - Weber Genesis - Weber Performer My AMZNPS should be arriving soon now that the mail post service is resuming after a strike. If I am planning to smoke that would take a long time ( say a brisket or pulled pork ), I should be having consistent smoke throughout... -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
Kind of odd because I did cook it for a lot longer than 5.5 hours! -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
I am so excited with all this new information and tips from you guys. I can't wait to heat up the grill and smoke some RIBSS!!!! I will update this thread on my next try. By the way what is bearview? -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
Its like a science! haha I have to get a new data log book -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
Perfect - that means that the dome temp will be approx 270 or so. Isn't that a lot higher than what is usually recommended of 225 or so? -
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Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
Definitely removed the membrane - do that all the time. Sry missed that question =) I won't give up just yet =) - by the way, if I were to places the thermometer besides the ribs on the grill what temperature am I looking at? Most recipes call for 225 - 240F but this is on the dome where it is... -
Hey Todd!!! I love you man!!!
If pellets hold up better during a hot smoke - can't current owners of AMNS just buy pellets and use them? I understand that its tested to 275F but will anything happen to the construction of the smoker if it is exposed to higher temps? i.e. will it warp?- roareats
- Post #38
- Forum: For New Members
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Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
So I checked out my thermometer and it seems to be registering the right temp when water is boiling so it should be pretty accurate. yeah the issue is that there is not much pullback on the ribs - I am kind of regretting buying a performer + Smokenator. Since I am awaiting delivery of the... -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
When I take a bit into the meat; it is still clinging on to the bone. I agree that the time spent should have been enough to make the ribs tender. I would say the entire rib was tough not just the sides. -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
Thanks for all - I will definitely get the thermometer checked out first. Will keep going at it. Thanks. -
Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat
Hi All, Brand new here! Been reading lots of posts and finally wanted to post something and ask you seasoned smokers for some tips. I recently got a used Performer and also picked up a smokenator along with it. Now I have tried to smoke ribs twice on this but both times I have failed and had...
