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  1. whistlepig

    King Mattress

    We have a Sleep Number. 20 years old now and still as good as new.
  2. whistlepig

    Cooking corn on the cob in a vacuum bag

    Sweet corn is coming in now. I read about folks vacuum sealing corn on the cob with butter , freezing it, and later cooking it boiling water while still in the bag. Does anyone do this?
  3. whistlepig

    Masterbuilt 560 tips

    Two disposable 13" x 9" foil pans put end to end.
  4. whistlepig

    Masterbuilt 560 tips

    This is what I do also.
  5. whistlepig

    Masterbuilt 560 tips

    Mine is about 4 years old now. No upgraded parts. It's stored in the garage. The 560 Masterbuilt size is not all that expensive. I'll save my money for a new one when the time comes rather than pay for any upgrades. Some build up in the firebox but it hasn't affected the performance or flavor. I...
  6. whistlepig

    Masterbuilt 560 tips

    The 560's are great for pulled pork because they (mine anyway) holds consistent temperature.
  7. whistlepig

    Hearing aids?

    This is the best Pig Launcher I have ever used. You need to be a fast runner...
  8. whistlepig

    Pork Butt Method

    I smoke @ 275 to internal temp of 165, foil, and into a 275 oven for an internal temp of 205. It's interesting to see how others do this.
  9. whistlepig

    Hearing aids?

    I'll be 73 next month. 60 years of shooting guns and 50 years working in noisy machine shops have finally taken their toll on my hearing that I needed to address. My first try were some ear buds for 1K I bought a month ago and that was a waste of money. Last week I received a set of over the ear...
  10. whistlepig

    Crispy chicken skin?

    If you crank your smoker up to 700 degrees and wait until the chicken skin starts getting black the skin will definitely be crispy. Then I back the temperature down to 350 degees and smoke until my internal temp thermometer says it's done.
  11. whistlepig

    No sauce

    Not fond of finishing sauces either. For pulled pork a good rub, in the fridge overnight, pull, vacuum seal, and freeze. A tablespoon of coleslaw. If I kill or mask the smoke flavor of the pulled pork I am not happy.
  12. whistlepig

    No sauce

    Although not my intent I am finding that meat smoked with good rubs/spices taste so good adding BBQ sauce takes away from the taste.
  13. whistlepig

    Smoked Wing Suggestions

    Take them out of the package. No rinse. Trim with poultry shears On a cookie sheet give then a sprinkling of Kosmos Dirty Bird. Both sides. In the fridge until the smoker gets to temp One hour @ 350 degrees turning once No sauce Marzetti Buttermilk Ranch for dipping. And I will be having some...
  14. whistlepig

    Help me with a (salt, pepper, garlic, and onion) rub

    I don't use this for pork but it's great on chicken.
  15. whistlepig

    Getting the right amount of smoke for taste

    Different woods give different flavors. I've tried a bunch but cherry works best for me.
  16. whistlepig

    Masterbuilt 560 tips

    The flavor from the charcoal and wood chunks combined gives foods smoked in a 560 a great smoke flavor. ACE Hardware is where I get my B&B.
  17. whistlepig

    Masterbuilt 560 tips

    Had my 560 about 4 years now. I keep a large supply of 3x3 cherry wood chunks on hand and when I fill my hopper with charcoal I put a cherry chunk in it every 6". B&B Competition Charcoal Briquets work best for me. It's all flat farm land here and the wind can be brutal causing the 560 to burn...
  18. whistlepig

    Vacuum sealing juicy stuff

    Some good suggestions about Pulse Mode and partial freezing for my next smoke. I think I've had my Lem about 4 years now and never tried pulse. Did a little online research about pulse. I wondered what all those extra buttons on my sealer were for. Directions?! I don't need to read any steenkin...
  19. whistlepig

    Vacuum sealing juicy stuff

    Just looked at my LEM and it does have a pulse mode that I have never tried.
  20. whistlepig

    Vacuum sealing juicy stuff

    I just looked at prices for chamber sealers. Partially freezing is a much better option for me thank you!
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