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SmokinAl
Last Activity:
Oct 18, 2018 at 11:05 AM
Joined:
Jun 22, 2009
Messages:
40,852
Likes Received:
4,424
Media:
1
Featured Threads:
6
Birthday:
Nov 19, 1945 (Age: 72)
Location:
Central Florida (Sebring)
Occupation:
Retired

SmokinAl

Smoking Guru, 72, from Central Florida (Sebring)

Staff Member Moderator OTBS Member ★ Lifetime Premier ★
SmokinAl was last seen:
Oct 18, 2018 at 11:05 AM
    1. Gwanger
      Gwanger
      thnx Al, I looked at Tender Belly, I will give them a try, thnx again. You are the best!!! Price is very manageable,a lot better than $130.00 for a belly
    2. Gwanger
      Gwanger
      Al I am looking for some Berkshire pork belly to make some bacon,now in early Sept. prices are sky high.I remember your post on making bacon with Berkshire pork belly,should I wait till BBQ season is over or do you have a secret supplier that you would share bc $130 for a pork belly is out of my range
      1. SmokinAl
        SmokinAl
        Sep 17, 2018
    3. dan the mano
      dan the mano
      hi i want to go and try to make /smoke some hamburger jerky. i would like a good recipe please ,and what kind of temperatures to go for, i believe final internal temp is 165 . you see i make a lot of muscle jerky with no problem using my own recipe,i Have also tried this type of jerky before( hamburger type) with ... not good results ... ( turned out as glorified meat loaf) can you help me please
      1. SmokinAl
        SmokinAl
        Sep 9, 2018
        dan the mano likes this.
    4. gphil
      gphil
      Al: Planning on curing a pork loin to make Pea Meal bacon and had a quick ?. The presets in the cure calculator(i.e. salt and sugar) are they the standard for curing pork belly or should I change them for the loin. And because it is a pork loin do I still have to cure it for 2wks. Thanks
      1. SmokinAl
        SmokinAl
        No don't change them for the loin. They will work with any piece of meat. And yes cure it for 2 weeks.
        Al
        Aug 2, 2018
      2. gphil
        gphil
        Thanks
        Aug 7, 2018
    5. dannylang
      dannylang
      al was looking at your chicken forum you wrote and you said if anyone needs your chicken rub to contact you, so here I am, dannylang
      1. SmokinAl
        SmokinAl
        I'm so sorry that I didn't see this until now. I very rarely check my profile page, in the future just PM me & I will get right back to you. For chicken I just use EVOO & Montreal chicken seasoning.
        Al
        Aug 2, 2018
    6. Kristin Jablonski
      Kristin Jablonski
      Hello Al!! My husband and I have a 36 lb turkey that we want to smoke this weekend. We should cut it in half right??? Your advice would be much appreciated!!! Thank you
      1. SmokinAl
        SmokinAl
        I'm sorry I didn't respond to this, I don't usually check my profile page. But I will from now on. For an immediate response please PM me (ie. start a conversation with me). Again I apologize!
        Al
        Jun 15, 2018
    7. cooker613
      cooker613
      Al, I seen references to your lox recipe / technique and as I am expecting my amazn smoker any day now, I could use that advice. But unfortunatly, I can’t find it. Can you direct me? While a long time hot smoker of birds, cows, calves, and lambs I have no experience in cold smoking fish. Any guidance, advise will be greatly appreciated. Thanks
      1. SmokinAl
        SmokinAl
        I'm sorry I didn't respond to this, I don't usually check my profile page. But I will from now on. For an immediate response please PM me (ie. start a conversation with me). Again I apologize!
        Al
        Jun 15, 2018
    8. roger47
      roger47
      Hi Al. Question if I may. I posted the same on one of the threads but I thought I'd contact you direct. I'm thinking of using you IT method for the ribs but I want to ask: If I smoke (Traeger) at 180 rather than the normal 225, do you think the lower temperature would dry out the ribs? I want to try the 180 because with the Traeger, I get more smoke at that temp. Thanks Al
      1. SmokinAl
        SmokinAl
        I'm sorry I didn't respond to this, I don't usually check my profile page. But I will from now on. For an immediate response please PM me (ie. start a conversation with me). Again I apologize!
        Al
        Jun 15, 2018
    9. Joes Rib
      Joes Rib
      Al,
      Have you ever tried smokin ribs to an internal temperature of 180 and then holding that IT for some period of time (1 hr, 2 hr, etc) time to see if they are more moist and as tender than bringing them up to 195? Just wondering if you have ever already tried that.
      Just thinking,
      Joe
      1. SmokinAl
        SmokinAl
        No Joe I have never tried that.
        But I think it may be hard to hold them at a specific temp for that long, unless it was in a SV machine.
        Al
        Apr 10, 2018
    10. 30" Jim
      30" Jim
      Al, Help,
      I have searched and I have tried but I still cannot figure out how to insert pictures from my PC into a post .
      Can you point me to a thread that will help?
      1. SmokinAl
        SmokinAl
        I'm sorry I didn't respond to this, I don't usually check my profile page. But I will from now on. For an immediate response please PM me (ie. start a conversation with me). Again I apologize!
        Al
        Jun 15, 2018
    11. Robert Aulis
      Robert Aulis
      Hi SmokinAl, is it safe to use galvanized duct for a cold smoker pipe to bring smoke to my smoker?
      1. SmokinAl
        SmokinAl
        In a short answer, yes it is safe. I use galvanized stove pipe for cold smoking bacon. I'll see if I can send you a photo of my setup.
        Al
        Mar 16, 2018
        Robert Aulis likes this.
    12. remsr
      remsr
      Good morning Al!
      How do I find recipes anymore?

      Randy,
      1. SmokinAl
        SmokinAl
        The only way I know is with the search function.
        Mar 2, 2018
    13. TNJHubert
      TNJHubert
      When I open my smoker to put the meat in I lose a tremendous amount of heat. When do I start the cook time? Once it's up to the temp I want, or as soon as it goes in? I'm smoking my baby backs today and am not sure what to do.
      1. SmokinAl
        SmokinAl
        I don't cook my ribs by time, I go by internal temp. 195 is tender & juicy, 200-205 is fall off the bone. If your cooking by time I would start it when the ribs go in the smoker. If your cooking at 225, get the smoker up to 275-300. Then put the ribs in. Hopefully the temp won't drop much below 225.
        Al
        Feb 11, 2018
      2. roger47
        roger47
        Hi Al. Question if I may. I thought that I would try smoking the ribs at a lower temperature 180. I've always smoked the ribs at 225 and I'm going to try and use your method for the IT of 195. Do you think the extended smoke time t the lower temp will dry out the ribs or should I stick with the 225. I'm using a Traeger and the 185 offers a lot more smoke. Thanks Al
        May 9, 2018
    14. billyj571
      billyj571
      found it Al
      1. SmokinAl
        SmokinAl
        I'm sorry I didn't respond to this, I don't usually check my profile page. But I will from now on. For an immediate response please PM me (ie. start a conversation with me). Again I apologize!
        Al
        Jun 15, 2018
    15. billyj571
      billyj571
      Hay AL you had a recipe for smoked hamburger in chili a few years back you still have it I lost the copy u gave me.
      1. SmokinAl
        SmokinAl
        I'm sorry I didn't respond to this, I don't usually check my profile page. But I will from now on. For an immediate response please PM me (ie. start a conversation with me). Again I apologize!
        Al
        Jun 15, 2018
    16. Robert. Broxterman
      Robert. Broxterman
      I'm look to find out the best way to get the smokey taste in a top serloin . And how long I should smoke it to get that taste.
      1. SmokinAl
        SmokinAl
        If you want more smoky flavor run your smoker at around 200 degrees & use a strong wood like Mesquite. Keep the smoke rolling until your meat is done. For med/rare you would be looking at an internal meat temp of about 135 degrees. So if you pull it out of the smoker at 130 & let it rest on the counter for about 10 minutes, it should bring it up to 135.
        Al
        Jan 11, 2018
    17. Wayne Nelson
      Wayne Nelson
      .I am looking for recipes on how to smoke a bear roast..seasonings cooking temps etc...
      1. boykjo
        boykjo
        We just smoked a bear roast at the PA gathering. Marinated in Moore's marinade over night, wrapped it in bacon then smoked to 165 IT. treat it like a pork loin. It was awesome. hope this helps

        Boykjo
        Nov 1, 2017
      2. HalfSmoked
        HalfSmoked
        Was awesome piece of meat thanks to Boykjo.

        By the way I just received my shipment of Moore's Marinade.

        Warren
        Nov 1, 2017
        boykjo likes this.
    18. RV Brad
      RV Brad
      oh by the way just up the road in Davenport
    19. RV Brad
      RV Brad
      Hey yall just got this traeger pellet grill its an older one bbq300 had to free up the auger thats about it oh new hot rod did some chix on it thats it there is no way i am ever cooking on a gas grill again lol need some ideas on some brisket
    20. zippy12
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  • About

    Birthday:
    Nov 19, 1945 (Age: 72)
    Location:
    Central Florida (Sebring)
    Occupation:
    Retired
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