Hi guys and gals,
I'm planning to do a 1/2 loin (~3 lbs) this weekend and need an time estimation, plus any advice to make this adventure more successful. This is first time I've done a pork loin.
My plan is to brine it 12 hours prior and rest at room temperature ~30 minutes before putting on...
Ok here is the situation.
My wife has asked me to smoke two 12 lbs turkeys today for a friends birthday party tomorrow. No problem, poultry is one of my strong suits.....well until today.
I took my typical approach, brine for 12 hours, smoke at 250 until the thigh and breast is 180.
I have a question. How does one know when smoking meat goes past a hobby?
This smoking habit of mine started out as a hobby to combat the high priced restaurant smoked food (now I know most wasn't even BBQ-ed). All I have been using is ECBs, both charcoal and electric.
Up to this point all I...
Help, I need some advice.
My wife is planning a graduation party (actually mine) and asked me to smoke a couple large butts. Her thought was to smoke the butts a couple days early.
I'm a bit concerned on how the meat will turn out doing this, and how much meat is needed for 50 people.
I have been using the Hi Mountain cure/seasoning packets with great successes, but now I want to try some thing new.
My first thought is to use Morton Quick Tender and some marinates......BUT I'm a bit nervous and need some advice.
Reading the instruction on the Morton QT it appears that the...
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I have a Electric Brinkman H2O smoker and need some advice.
From my understanding the water pan does three things, raise the humidity, help...
Reading through the many post on making jerky I have managed to confuse myself.
Is marinate the same as cure? I see reference to TQ and other off the shelf mixes like Hi Mountain, and some marinates.
In one post had the following listed:
1-1.5 lbs meat
1.5 cups of water
2 tablespoons canning...
I converted my old electric ECB back to charcoal in the hopes of learning to smoke with charcoal. (YES I went to Electric early on)
This last weekend was the guys camping trip and I decided to take it along.
The first run was with 25 drumsticks, and the smoker struggled to get to 210 F. We...
My old brinkman is dying, see the old post at http://www.smokingmeatforums.com/forum/thread/95289/my-electric-ecb-is-getting-weak#post_507465
The plan was to build a smoker and continue to use my ECB to get me by. Unfortunately that option is no longer a choice.
So at this time I torn between...
Ok I have done a couple pulled pork shoulders, but now I need some clarification. We are having a few friends over tomorrow and wish to avoid pulling it while they are here.
So is it possible pull it early and keep it warm some how for a couple hours?
What is the optimum finish temp for...
I'm sure this has been asked and addressed before, so sorry in advance.
I have a old charcoal ECB that I converted to electric with the $45 conversion kit, which was nothing more than a element on a metal plate.
At first it would easily run up to and above 275F, but now it struggles to get...
I got a Big Kahuna and really want to do cheese, but I'm at a lost, and need some advice.
My plan is to tackle this Sunday.
1) What is a good basic cheese?
2) What is the proper temp, cold is defined as less than 100F. So how low can I go?
3) Aging, why and how long?
4) Fridge or freezer...
My wife is starting to love my new addiction (smoking) and asked me to do a ham for Easter. But the catch is I only have this weekend to do a practice run, and my research as yielded little.
Anyone do a ham?
Need to know:
3) Time per pound
4) Types of hams.....precooked or...