Search results for query: finishing

Iam in the process of finishing my 55 gallon drum horizontal smoker. I lined the bottom with one layer of fire brick and one course on the side to hold the fire grate. How big should my intake and exhaust be. thanks for any help

Pork ribeye chops, marinated in Coca-Cola for 4 hours, then dusted with our cajun blend, then a finishing layer of our steak blend. Was a great combination of flavors getting some sweetness from the Coke, a little heat from the cajun rub, and a nice savory/umami boost from the steak blend...

Awesome Chris, that brisky looks mighty tender and tasty! Nice work on the dual beer poles… man with a plan… one for finishing and one for starting another! Nice job Chris! BTW, the back of the truck was fine… had a small breeze and got to try some new to me beers! 😉🤣

I add my pepper after too. I also have been using a finishing salt. Malden Smoked Sea Salt flakes. Its amazing. Smokey, salty and crunchy

Quick question ; Never finished sausage SV. Doing brats (29-32mm), if I get them to about 130° after approx 4 hrs smoke and want to get to 151°, (per chart 1 1/4 hr.) Do I still need to go the 75 mins? Going to SV naked so don't want to poke more than absolutely needed.

Yep. Done that numerous times. The first flat was done that way.

That looks great!

I finish SS sized chubs in the smoker . Anything hog casing size I smoke for color , then poach . I've also started mixing , stuffing and freezing . Then instead of smoking , I go to the freezer . Then thaw and smoke or grill the day I want to use it .

Good on ya, mate!! We're making an amber ale today. Good drinking in around 2 weeks. Gonna dry hop it with East Kent Golding on the 6th day of fermentation.

FYI: Dr Brown makes a really good black cherry soda ! I figured its be really GOOD! using it ? No? I have not used it yet !? Good soda though.

You could buy a kit from Big Pappa Smokers or several DIY vids on YT Keith

I cannot answer for Bill (@SmokinAussie ) but when I mentioned not going above 140°F internal temperature here is where I learned pasteurization of meat to avoid over cooking. I normally double the dwell time for my peace of mind. I shoot for 135-140°F and use the 135° dwell time. Mind you I...

I used the hot honey and yard birds on my last couple buts, then after adding the finishing sauce I added more hot honey to get the heat back, worked great! I probably would rerub ribs tho.

...to 400° to finish. IT was 130° when I pulled it. Served it with some big bakers, and fresh corn picked that morning. After I took the last shot, I sprinkled with a little finishing black garlic salt. No complaints from my son on this one, but... Note to self: I need to get my knives...

Looks good bro Smoked my tri-tip pastrami this afternoon and finishing in the oven as I type.

Many thanks JL, I've been discussion with the fam on what the "rededication" cook will be....... Much appreciated Red! Yea the paint just made a statement, I'm like :emoji_sunglasses: Thanks Jim, seeing your cooker Red made for you in action was the kick in the pants I needed to push it over...

KC, Good looking hash, I'm just finishing off the hash my wife made. Yours looks better but don't tell her that ! :)

...would have been amazing id love to have something like that but i dont brew enough, same here i just brew 5gal at a time thats ready as im finishing drinking the previous. using 2l soda bottles how does the beer hold carbination over the few days you drink it? I use 500ml bottles just cause...

I have to suffer with you , I don't own a barrel cooker but it certainly is a smoker.

Thanks schlotz and it’s getting fun now…. Much appreciated swamp! Thanks CS…. Ships come and go…this has been a while in the making! Thanks ifits! Oh I should say it was in the planning stage for 5 years…..lol you are not alone!