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  1. biaviian

    Pellet tube problem

    At first, you mentioned that you only used it for continuing long smokes. The above sounds like a departure from your previous statement. Is it safe to assume that since finding the "sweet spot" you use it more as the starting rather than closing smoker?
  2. biaviian

    Pellet tube problem

    My tubes are collecting dust because I simply can't get it to do a slow smoke, as Bear said. It is quick and overly smoky. I'm sure it works under the right conditions. I simply don't have those conditions.
  3. biaviian

    PERFECT RIBS EVERY TIME! This really works!

    I used this method for a local competition. It had been 8+ years since I did ribs since my wife doesn't care for them. I was afraid that I would mess up but I got first place! I was the overall winner as well. It was just ribs and butts. I beat three BBQ local restaurants. I wasn't a...
  4. biaviian

    Saw this for the first time at Costco. Thoughts?

    At first, I thought it was very very very roughly ground beef. I bet it will be good with quick high heat.
  5. biaviian

    Pellet Storage-Gamma Seal Lid-5 gal bucket

    Yeah, new I keep them in the bag. I get 40lb bags, so I have a good bit to store after opening the bags. That is smoking pellets. Before I went to geothermal, I used to stack my heating pellets 6 feet high on every wall of our garage with no moisture issues. We did about 5 tons too. It...
  6. biaviian

    Favorite beer while smoking and/or eating BBQ?

    I am all about IPAs with BBQ. Outside of BBQ I'm not touching an IPA.
  7. biaviian

    Saw this for the first time at Costco. Thoughts?

    I like taking that and skirt camping. I freeze it in marinade then take it with me and cook it on some hot rocks or over the coals directly. It makes great tacos. There is nothing like taking a great piece of meat and throwing it on coals. Yeah, you get a bit of ash but man that tastes good.
  8. biaviian

    Pellet Storage-Gamma Seal Lid-5 gal bucket

    I use the cheap 5-gallon buckets and lids from Lowes. It is just their cheapest lid that is almost like old-school Tupperware. I have had some sitting for well over a year and I just used some last weekend.
  9. biaviian

    Saw this for the first time at Costco. Thoughts?

    I have always treated it like a skirt steak but that packaging is bad. It looks like beavers chewed it instead of a butcher cutting it.
  10. biaviian

    The “other” other white meat

    Have you thought about a lamb shoulder? They are small though.
  11. biaviian

    Is 145 degrees safe for pork ?

    I take my pork to 140 though I know that would make many people squeamish and possible upset that I even posted it.
  12. biaviian

    Final Smoked Salmon with recipe, instructions, and Qview

    That sounds great. I will be trying it this week for sure.
  13. biaviian

    Final Smoked Salmon with recipe, instructions, and Qview

    I have two fillets, one in the freezer and another in the fridge. The first thing that came to mind was this thread. I have a very dumb question. What do you do with the smoked salmon?
  14. biaviian

    10 lbs of cheese in the smoker.

    I have smoked it but the cheese was a very mild white cheddar so the horseradish shines. I do a block and slice it for sandwiches.
  15. biaviian

    Todays breakfast adventure

    Great consistency of the egg!
  16. biaviian

    Butterflied pork shoulder

    Do you like it sliced over pulled? I have never sliced it.
  17. biaviian

    Butterflied pork shoulder

    Season it before rolling or after? I season before the roll of lamb but pork seems different to me.
  18. biaviian

    Butterflied pork shoulder

    I have a shoulder that I deboned and butterflied with the intention of making buckboard bacon but now I want to cook one. Do you think I should roll it or just keep it flat, like a brisket? Time/temp? I am thinking of smoking half and using sous vide on the other, so thoughts on both methods...
  19. biaviian

    10 lbs of cheese in the smoker.

    In my experience, the hot pepper cheese gets hotter after it is smoked. I LOVE smoked Montera Jack but the smoke overpowers the cheese if you aren't careful.
  20. biaviian

    Lamb breast

    I don't brine mine and I smoke them like I would pork ribs. I would suggest you do something like sous vide to begin with because the ribs will be very chewy otherwise.
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