Recent content by sooner fan

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  1. sooner fan

    Is the Yoder YS640 worth $750 more than the RecTec Stampede?

    My answer would be no and is based on owning the Yoder for over 3 years and just added a rec tec 700 (Bull) to my arsenal. Yes, the Yoder is built like a beast and the size of a tank which makes it more difficult to maneuver and move. I am super impressed with the rec tec for less money...
  2. sooner fan

    smoky meat?

    Some believe that the pores in the meat close around 140. I always smoke till it's done (temp) and everything is good!
  3. sooner fan

    Sirloin Steak?

    Smoke it till about 100, char it on the grill till about 125, remove, rest, and enjoy! I prefer my steaks with only fresh cracked pepper, sea or kosher salt, and maybe a pat of butter melted on top while on the grill.
  4. sooner fan

    Never smoked before

    I would go with a pork but (shoulder roast). Really hard to mess up plus it will season your new smoker really well with the long smoke and all the fat. Also, I think you are suppossed to break in your smoker prior to putting meat in it. Just put some chips in and let er rip on high for 2-4...
  5. sooner fan

    Pheasant Breasts Prep. and Smoke Instructions

    I usually smoke mine to 160 then let them rest in foill for 20-30 minutes prior to slicing. Temp at 225 for me for approximately 1.5 hours depending on size of breasts. Some have taken a little longer main thing is to get them to temp prior to pulling them. This has worked great for me and...
  6. sooner fan

    OK guys , I really need your help !!!

    Depeneding on Budget I would look at the Cookshack. You place your wood Chunks in (3-4oz Chunks not chips) and it will last for an entire smoke never needing to add more. This is great for that all night pork but or Brisket. I have a Cookshack and my BIL has the 40" MES with window. IMO...
  7. sooner fan

    best electric smoker?

    I have a cookshack and BIL has a Masterbuilt so I have had experience with both and we have talked extensively about the differences. You have to way the options and decide what works best for you. I will outline a few of the differences that I have noted. Keep in mind that this is my opinion...
  8. sooner fan

    Pork Butt foiling?

    +1 on double wrap on heavy duty foil.
  9. sooner fan

    New to electric smoking and have several questions

    Questions: With an electric smoker, is it ok to also throw in some charcoal with the wood? I have read places (and I know people argue over this) that you need charcoal to get the smoke ring and the bark on the outside of meat. Is this true? Is there any benefit to throwing in a piece of...
  10. sooner fan

    Firearms Deer Season Opens with warm weather!

    Going to be out tomorrow with 60 degree plus temps. I have my ice chest filled with bags of ice and will stuff the cavity after field dressing to keep it cool till I can get it to a cooler.
  11. sooner fan

    Bradley or Masterbuilt?

    Don't forget to look at Cookshack. I have one and it uses regular wood chunks (unlike the Bradley) and you don't have to continually add wood like you do with the MES. 3-4 oz's of preffered wood in the box is plenty for a 18-20 hour smoke without ever havning to do anything. I have an older...
  12. sooner fan

    This is absurd-The Big Fat Ugly Sandwich

    Hmmm, I'm gonna be in Norman this weekend for the game. I might have to check one of those things out!
  13. sooner fan

    Grilling Salmon

    I generally use them 2-3 times. I think the ones I am using are about 1/2 inch thick.
  14. sooner fan

    Chuckie vs. Brisket enlighten me

    I always pull chuckies and slice brisket. Anyone who is familiar with brisket will definetly know a difference in the two meats if placed side by side based on taste. To me chuckie have a different flavor which to me is a meatier flavor. I love both but again to me they are not comparable.
  15. sooner fan

    Weekend pulled pork

    That sure is making me hungry early this Monday morning.
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