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  1. shaneyb72

    First smoke on RT-700

    So UPS dropped off my new RT-700 yesterday and I immediately assembled it and just stared at it for a while! Today I am running my maiden voyage. Doing a 12lb brisket (split point and flat), a whole bone-in turkey breast, and a dozen beef short ribs.
  2. shaneyb72

    Advice on pellets

    This is very interesting! At that price, I may have to try them. Anyone else ever heard this about the Cabela’s pellets?
  3. shaneyb72

    Advice on pellets

    So I’m sitting here waiting for my RT-700 to arrive on Thursday! And I just realized that I am going to need some pellets if I’m going to fire this thing up. I definitely would’ve assumed all pellets are the same. But I remember reading differently when I was researching pellet smokers. It...
  4. shaneyb72

    Considering moving to pellet smoking

    So I have had a Masterbuilt vertical propane smoker for about 5-6 years and have done quite well with it. But I’m looking for something new! And like many others on here, I’m strongly considering going to a pellet smoker. My lazy side likes the idea of setting the temp and not having to worry...
  5. shaneyb72

    First time almond smoke

    UPDATE: after a couple weeks the almonds really got a good bit smokier...smelling and tasting! They really turned out perfect! In fact, they were so good that my wife has me smoking another 3 lbs. now! This time I brined them in water, salt and sugar for just 10 minutes. Then I shook them...
  6. shaneyb72

    First time almond smoke

    Sorry about the auto-correct...brine not bribe!
  7. shaneyb72

    First time almond smoke

    I’m wondering if bribing the almonds first would help?? I read another thread where they said they bribe them in basically water, salt and sugar for only 10 minutes prior to smoking. Maybe these helps hold the smoke?
  8. shaneyb72

    First time almond smoke

    Take a look at the thread on the Cheese Forum. Only pic is of the finished product. But I do explain the process there... https://www.smokingmeatforums.com/threads/want-to-try-my-first-cheese-smoke.275662/#post-1832502
  9. shaneyb72

    First time almond smoke

    So I did 2 “first time” smokes today...cheese and almonds. The cheese went well and is in the fridge now mellowing. The almonds went fine, but I don’t taste any smoke flavor at all. I put them in ziplocs, added a touch of oil, seasoned them, and gave them a good shake. I smoked them at ~220...
  10. shaneyb72

    Want to try my first cheese smoke...

    Moving on to some almonds now...another first for me! Picked up 2 pounds of raw almonds and split them into 4 ziplocs, added a touch of oil to each, seasoned each differently, and now on the smoker at 220. We’ll see!
  11. shaneyb72

    Want to try my first cheese smoke...

    Went for 3 hours and just pulled it all. Nice golden color on all sides and looks great! Smells extremely smoky and tasted a bit of mozzarella and it was what I expected...too smoky right now. I’m going to let them air out in the beer fridge for 24 hours, vac pack, then back in the fridge for...
  12. shaneyb72

    Want to try my first cheese smoke...

    I’m in the Buffalo, NY area. It’s only about 60 degreees out today and is damp and cloudy. The temp inside the smoker is holding at 67 at 90 minutes in. Thinking I should be okay.
  13. shaneyb72

    Want to try my first cheese smoke...

    Well, I’m giving it a shot now. I just went and picked up 8 fairly low cost 1/2 pound blocks to try out. I got Colby jack, pepper jack, Cabot Habanero, NY Sharp Cheddar, NY Xtra Sharp Cheddar, VT Sharp Cheddar, and 2 mozzarella. I have them in the smoker with a pan of ice. The A-MAZE-N tray...
  14. shaneyb72

    Some Almonds for a Friend

    So, murraysmokin, you don’t brine your almonds at all right? You just use raw almonds, oil & season them, and smoke them correct? I read another thread that mentioned brining them for 10 minutes before smoking...but wasn’t sure what this accomplished. Do you have a decent crunch on your almonds...
  15. shaneyb72

    Want to try my first cheese smoke...

    So I want to try smoking some cheese for the first time. I’ve read a lot of posts on here and have gathered that this is a winter project right? At 70 degrees it’s way too warm to do this right? My plan is to use my propane smoker cabinet, but without any heat. I have a new A-MAZE-N tray with...
  16. shaneyb72

    Need help with lower temps

    I have the vent on the side of the burner chamber mostly closed (open a crack). The exhaust vent at top is mostly wide open. When you say leave the door open a crack...the lower door or the smoking cabinet door? I tried leaving the lower door open a bit and it actually ran hotter! I guess...
  17. shaneyb72

    Need help with lower temps

    I'm still sorta new at smoking and could use some help. I have a fairly cheap Master Forge propane smoker from Lowes. I love it and use it quite often. I really should upgrade to something better...but I do okay with this for now. I posted previously about having trouble getting temps I...
  18. shaneyb72

    "Burnt ends"

    So I was at a party last weekend and the host smoked a beautiful brisket and made burnt ends from the point. This inspired me to give it a shot. Unfortunately I couldn't find an intact brisket yesterday...only a flat. So I researched it on here and found this "poor mans burnt ends" idea. A...
  19. shaneyb72

    What's your occupation?

    I went to college for Nuclear Medicine and spent 7 years as a nuclear medicine technologist in a hospital. But for the last 15 years I have been a clinical specialist for a large healthcare company selling nuclear medicine equipment. I cover the entire east coast from Maine to Alabama and...
  20. shaneyb72

    Stocking up for winter!

    I don't run my smoker much in the winter so I decided to stock up for the winter. I went to Wegmans and Market in the Square (Buffalo area stores) and bought: a dozen chicken wings, 4 HUGE chicken breasts, 2 big turkey breasts, 4 full racks of baby back ribs, an 11-12 lb. brisket, and 2 seven...
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