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  1. saltysandman

    whole brisket - smoked then sous vide

    hey all, sorry for the late update but it turned out awesome. did a standard SPOG rub and... smoked at 225 for 12 hours. internal temp was at 175. vacuum sealed and put into the sous vide for another 9 hours at 175. kept in the plastic bag and wrapped with a towel and rested in an insulated...
  2. saltysandman

    whole brisket - smoked then sous vide

    thanks al, i see many posts with the SV for 12-24 hours after a short 3-6 hour smoke. just curious to see how much SV time i saved by the 12-hour initial smoke. i guess i'll have to just see. planning on pulling out of SV around 3pm est. only fear is that it won't be pull apart tender.
  3. saltysandman

    whole brisket - smoked then sous vide

    morning to y'all! any of you have any experience with smoking a whole packer brisket and then finishing with sous vide? i saw an episode of sous vide everything and the plan was to smoke for 3 hours and then finish in the sous vide. Alas, my execution didn't go as planned. got busy and then...
  4. saltysandman

    Seasoned pork ribs

    im with crazymoon. i would say that you're pretty safe for several days in the frig especially if wrapped tightly. i wouldn't go longer than 48 hours IMHO. that's more than enough time for the rub to do its work.
  5. saltysandman

    Looking into the Camp Chef Woodwind WiFi 24...anybody with experience???

    i too have a Camp Chef Woodwind but i elected to not get the wifi version. MY camp chef ww has brought up my smoking game significantly. it certainly gets hot enough for burgers and steaks but i also purchased a GrillGun. It has become my finishing tool for many applications. It takes the sear...
  6. saltysandman

    Weird Pork Ribs

    all good ideas here. i would also piggyback on trimming your st louis style ribs so that you get portions that have a similar thickness. i always trim the rib tips (section with white softer bone/cartilage. every rack can be different. there is some trial an error and even for those expert pit...
  7. saltysandman

    Seasoned pork ribs

    lots of factors here. how long before you seasoned them? were they fresh or frozen when you bought them? i rarely keep seasoned ribs in frig for longer than 48 hours. if you plan on keeping them longer before cooking, then you should consider vacuum sealing them and/or freezing them.
  8. saltysandman

    where do you buy your wood pellets?

    excellent. thank you.
  9. saltysandman

    where do you buy your wood pellets?

    hi all, i love my pellet grill. only real complaint is the pellet comsumption. i smoke a lot. looking for a good vendor for good pellets. any recommendations?
  10. saltysandman

    Camp Chef ZG temp problems 1st cook

    oh btw, did you use the high smoke setting or did you just set a temp? from what i understand, the high and low smoke settings will vary the temp to create the optimal amount of smoke. i noticed the temps going up and down. i confirmed it with some research online about the settings. my last...
  11. saltysandman

    Camp Chef ZG temp problems 1st cook

    looks about the same as mine does now. you certainly may have had some shipping bumps although mine was packed pretty well. unless youre OCD, these probably won't affect taste. try the clearing of the ashes before you start up next time and see if it makes a difference. if not, i'm sure camp...
  12. saltysandman

    Camp Chef ZG temp problems 1st cook

    just purchased a camp chef over the last days as well. i've had one similar experience but it took place maybe15 mins into my 2nd use. im not 100% but it seems that the auger may be getting ahead....too many pellets in burn chamber so I basically did a restart. Turned it off. Pulled the Ash...
  13. saltysandman

    First Cold Smoked Bacon

    i block of ice, not cubes, over a tray to catch dripping water helps keep the temps down too.
  14. saltysandman

    MES 30 parts? don't do this

    just took it apart. a screw on each side and several screws from underneath. and a couple more for the display and plastic clear window screen. looks like part no 9907120002. the damage is superficial. whew!
  15. saltysandman

    MES 30 parts? don't do this

    hey all! i tried out my new grill gun/flamethrower to sear some steaks last night. it works great. perhaps a little too great. i placed my rimmed baking sheet with sous vided steaks on top of my MES for the final sear. thinking it may be too hot for the electrical components, i lifted the...
  16. saltysandman

    Korean spicy BBQ sauce - Gochujang

    honey would also work of course.
  17. saltysandman

    Korean spicy BBQ sauce - Gochujang

    hey all, thought id share my go-to korean spicy bbq sauce. warning: once you try it, you may put it on everything. i sometimes mix it with just white rice. you can use as a finishing sauce (pulled pork), marinade and basting sauce. it's spicy and sweet. it will carmelize quick though so be...
  18. saltysandman

    smoking a frozen pork shoulder

    certainly! i used a korean gochujang sauce. 6 parts Gochujang (fermented chili paste) 3 parts sugar 3 parts sesame oil 3 parts water 1 part vinegar
  19. saltysandman

    smoking a frozen pork shoulder

    pulled the shoulder out of the smoker at 11pm when it hit 205 IT. total of 14 hours at 250-275. then wrapped it tightly with foil and a towel and put it in the insulated box aka cooler. just finished pulling it apart after an 8 hour rest. turned out pretty damn good. there were some dried out...
  20. saltysandman

    smoking a frozen pork shoulder

    certainly not my preferred way. primarily an experiment at this point.
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