Recent content by short smoke

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  1. short smoke

    My first fatty

    Thanks, super easy and was so so good. Just make sure you seal it up good so no cheese escapes. Some of mine blew out
  2. short smoke

    New to ribs, first time doing spare ribs

    Thanks, they were. I'm glad they turned out. Easier than I expected.
  3. short smoke

    New to ribs, first time doing spare ribs

    Thank you all for the great advice and suggestions. They turned out wonderful. Nothing left from the two racks
  4. short smoke

    Hello from Texas... new to electric smokers! Help!

    Your probably ok since you waited 30 minutes and washed the grates but with an electric smoker, as with any smoker you want to season it. I usually heat it up after spraying with a high heat oil like vegetable or peanut oil and let it cook for 2 to 3 hours to burn off any manufacturing oils and...
  5. short smoke

    New to smoking

    You should definitely check it and calibrate it. Try the boiling water test and then a cup of water with ice. Should read 212 for boiling water because water boils at 212 and no more or no less and the ice w as ter should be 32 plus or minus a degree or 2. I don't use a thermopro but that's a...
  6. short smoke

    I smoke many things in pans and when I do say a pork butt, I like to put a pan underneath it and...

    I smoke many things in pans and when I do say a pork butt, I like to put a pan underneath it and put the butt on the rack. The pan catches the drippings for some great au jus. But to answer your question I believe you could put anything in the pan with your tenderloin and it would smoke well and...
  7. short smoke

    My first fatty

    It was so delicious. I cut into it right away and realized that I should have contained myself a bit more and waited about 10 minutes so the cheese could congeal a bit and not run out.
  8. short smoke

    New to ribs, first time doing spare ribs

    Crazy moon, what is a good liquid to put in the foil or spray them with when I wrap them up? Was thinking apple juice or apple cider vinegar. Suggestions please
  9. short smoke

    New to ribs, first time doing spare ribs

    Got 2 racks of spare ribs. Trimmed off the excess fat and removed the membrane from the back and seasoned them with a sweet spicy bbq rub both sides and left in refrigerator overnight now going to smoke using the 3-3-1 method I heard works well for spare ribs. Any suggestions I'm about to throw...
  10. short smoke

    My first fatty

    I made a monster fatty using 3 pounds ground beef and a pound of cheese mixture or Colby jack and cheddar. Wrapped it up in a bacon weave(my wife did the weave, I'm not too artistic) seasoned it up with rub some burger seasoning inside and out. Love that seasoning on my burgers on the grill. And...
  11. short smoke

    Boneless skinless chicken breasts

    I understand this much better now. Thank you. Now as far as cold smoking meat since your not cooking it, what keeps it from spoiling since it is being smoked in the danger zone?
  12. short smoke

    Boneless skinless chicken breasts

    Yes it does but what is the reason for doing it since it's not cooking it? I thought smoking was supposed to cook it too
  13. short smoke

    Boneless skinless chicken breasts

    Tallbm, thank you. Yes your information was very helpful. I do have a dual probe thermometer that I have been using for my offset. It's nice to know there are models with more than 2 probes, as that would be useful since it has 4 racks. I did realize that the meat probe was off by about 8...
  14. short smoke

    Boneless skinless chicken breasts

    Thanks for the replies. Yes the chicken was good, little dry in spots and juicy in others. But I did over do it with the cayenne pepper. Good for me but too spicy for the family. I love chicken but will do other meats. I h as ve done pork loins and tenderloins, pork butts and chuck tender roasts...
  15. short smoke

    Boneless skinless chicken breasts

    My wife bought me a new mes140 for Christmas so of course I had to test it out. So all I had in the fridge was the chicken breasts. So I brined them about 1hour and a half in salt and pepper. Then seasoned them with McCormick Montreal chicken and I added black pepper cayenne and garlic powder...
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