Toggle sidebar
  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokinAl

SmokinAl

Staff member Moderator OTBS Member ★ Lifetime Premier ★
SMF Hall of Fame Pitmaster 79 From Central Florida (Sebring)
Messages
51,507
Article comments
1
Media
1
Featured content
0
Reaction score
12,550
Joined

Profile posts Latest activity Postings Media Featured content About

  • 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
    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
    gphil
    gphil
    Thanks
    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
    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
    K
    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
    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
    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
    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
    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
    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
    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
    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
    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?
    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
    R
    Hi SmokinAl, is it safe to use galvanized duct for a cold smoker pipe to bring smoke to my smoker?
    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
    remsr
    Good morning Al!
    How do I find recipes anymore?

    Randy,
    SmokinAl
    SmokinAl
    The only way I know is with the search function.
    T
    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.
    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
    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
    billyj571
    found it Al
    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
    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.
    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
    R
    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.
    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
    W
    .I am looking for recipes on how to smoke a bear roast..seasonings cooking temps etc...
    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
    HalfSmoked
    HalfSmoked
    Was awesome piece of meat thanks to Boykjo.

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

    Warren
    • Like
    Reactions: boykjo
    R
    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
    BandCollector
    Also...How do we now send permanent messages to each other?
    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
    BandCollector
    Al...Do you know if Jeff's Archive of recipes will be returning to the new sight. It was most helpful and handy when it was posted as a permanent part of the sight.
    lemans
    Al
    I still can’t find my resent posts.. what am I missing???
    motocrash
    motocrash
    Same problem here.....
    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
  • Loading…
  • Loading…
  • Loading…
  • Loading…
  • Loading…
Top Bottom
Back
Clicky