Recent content by valanze
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First Stab at Pork Belly
That looks amazing I might do that! Thanks for the tips. -
Brisket Disaster
I thought I gave an update on this. it came out great. Rolling it was an amazing recommendation and I am very greatful. My family enjoyed it very much. Thanks for all the help every one of you are the best! -
First Stab at Pork Belly
That is an excellent point I should of mentioned. They are fairly thick. I didn't even think to get an estimate. -
First Stab at Pork Belly
Decided to give Pork Belly a try. Thinking of going with my standard as far as rubs go: Onion Powder Garlic Power Salt Pepper Celery Seed Cook low and slow until done. Now I decided since this was my first shot not to get a slab. I went with pre-cut from Costco. Anything I should look out... -
Brisket Disaster
lol, I just noticed that myself! Thanks for the advice and estimate. I hope everyone has a Merry Christmas! -
Brisket Disaster
You all are awesome my wife is picking up some twine so will roll it and smoke it. I had initially planned on a 14 hour smoke. I assume this will cook much faster. Any estimates? Just want to make sure it’s ready for dinner. 8 hours maybe? I will use a digital thermometer for the smoke so it’s... -
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Brisket Disaster
So I have been smoking for many years and only tackeled a brisket twice including this time. I am completely unsure how to handle what I consider an unmitigated disaster. The wife and I decided for Christmas dinner lets be different we wanted brisket. So we headed to walmart dropped a little... -
Hurrah! AMPS Our for Delivery
Smoked Cheddar and Gouda here I come.- valanze
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- Forum: General Discussion
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Temperature Question
This is exactly what I ended up doing it was all last minute. I got such s late start I did not have the hour or so I let it sit fully prepped to come up to room temp. This was rookie mistake. I was trying to have it by 6PM which was dinner time. -
Temperature Question
You were exactly correct. Meat is hotter and temps are where I want them. I don't remember my last smoke being that rough a start. It has been 225-250 for a lil over an hour. Will need to remember this for next time. Thank you I was in real panick mode. -
My stomach said "tri-tip" I said sure!
Well now I know. It was still great but she had to microwave her slices. Which stung but I knew she would have to. Lesson learned for the next smoke. -
Temperature Question
The more meat you have in the smoker the higher the temp you need correct? Smoking 5 racks of ribs and temp is slow to 225 and I have it up in between. High and medium. With a single rack and two whole chickens I could hold 225 at medium heat. -
Temperature Question
- valanze
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