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Hey, thanks for the feedback! Yes, my TT were way too lean trimmed. I have in mind to do it again, with advice from folks like yourself. Interested in what you suggest-to marinade. I wondered the same-since its so lean, why not inject or marinade!
Actually a friend of mine said as much-I thought I knew better as I had never smoke tri-tip. Brisket was my last smoke. Just stepping into the smoking world!
Any advice: I smoked tri-tip on my Pit Boss chip smoker. Process: smoked for 6 hours starting at 110 F, then kept in smoker for 6 more hours gradually increasing temp. Meat tasted smoky. Internal was quite 'soft/juicy'. But the meat was not tender. As in, would not cut with a fork. Seems after...
In the end I called Pitboss and they assure me they will ship me some. VERY reasonable price. They are out of stock at the moment, but they say more should arrive in soon.
I have heard of that book. I'll try to find a copy. I imagine there must be someone on the forum that made a hot smoker that kept records of their design, including measurements.
Thank you. That one takes a fridge unit and converts it to a great smoker. I rather want plans for a wood constructed smoker, that includes design and measurements.
I am new to smoking. I have knowledge of carpentry, tools, materials. I have seen many people posting their projects with really awesome pics- but I am hoping to find someone that has exact plans with measurements that I can follow. Anyone aware of someone with plans like this? I would use an...
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