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  1. jirodriguez

    PRICE ALERT!!

    Safeway has whole bone in turkey breast for $1.29 per/lb.
  2. jirodriguez

    Brisket Question - Rest Period and Bark

    Usually when the brisket first comes off the smoker that bark is a bit tough and dry (tends to happen after hanging out in the heat for 13+ hrs. ) , so having the bark soften up a tad during the resting period actually makes it more edible. Also like any big piece of meat you need to give it...
  3. jirodriguez

    Heres a nice mod for my WSM 18"

    lol... nice! That's why I went with the 22.5" I knew I was going to want more room at some point.... and I have had 37-42 chicken thighs on it on more than one occasion.
  4. jirodriguez

    Wet or Dry Wood Chunks

    Welcome to the forum! As Red pointed out there are several extensive posts on this..... and long story short don't soak, just toss them in.
  5. jirodriguez

    Gonna break in the WSM this weekend!

    So I was in Safeway the other day and noticed a few packs dino bones most had very little meat, but one actually had good meat. I asked the butcher about it and he said the ones with very little meat they get sent to them like that.... but when they have boneless rib-eye or prime rib on sale...
  6. jirodriguez

    methods of smoking ribs

    Un-foiled 5-6 hours, at the 5 hr. mark check with the bend test, if not quite there let them go another hour. I find a light to medium dusting of rub works well, lets the smoke hit the meat and you can still taste the meat as well.
  7. jirodriguez

    Mixing charcoal - lump and briquette?

    Yup that works to. Here in Oregon though I can't do that because there is so much ambient moisture in the air that any charcoal (lump or briquet) will absorb enough over a day or to that it will be damp and skunky smelling when I go to re-light it.
  8. jirodriguez

    20% OFF + FREE SHIPPING at AMAZENPRODUCTS.COM

    A shout out to our man Tod - it was so cool walking through Cabela's and seeing the line of A-MAZE-N pellet smokers on the shelf. Nice to see somebody still keepin the dream alive and succeeding.
  9. jirodriguez

    What am I missing here

    Even cutting them into 5 lb. chunks your still talking about 8-9 hrs. (varies by piece a bit). The main thing to avoid is cooking them to fast, if they cook to fast you will get your internal temp up to 200 but you will not have given the heat time to break down the connective tissues and render...
  10. jirodriguez

    Mixing charcoal - lump and briquette?

    The main thing with the minion method is to have a large pile of unlit charcoal and then a smaller pile of lit concentrated in one general area. This lets the fire burn down and out as it goes - doesn't make it hotter, just keeps the burn going longer. Some folks use a coffee can with bottom and...
  11. jirodriguez

    Mixing charcoal - lump and briquette?

    Grats on the smoker! Now a few pointers: Charcoal: Lump burns hotter and cleaner, but does not pack uniformly into the charcoal ring so you tend to run out sooner.                   Briquets - more uniform shape, packs the ring in a uniform manner that will burn at a very steady controlled...
  12. jirodriguez

    WSM Melting?

    The foil is to make clean up easier. Take two large (restraunt sized foil) pieces of foil (approx. 2.5 ft. long), lay one piece on top of other piece so the long edges match up. Fold along the long edge a 1/4 to 1/2 wide fold the entire length, repeat that fold 4 or 5 times. Open the folded foil...
  13. jirodriguez

    melt in your mouth brisket?

    A rough rule of thumb on brisket is 190°F (87.8 °C) for sliced and 200+ °F (93.3 °C) for pulled..... BUT... each piece of meat is a bit different. So best thing to do is test it with a skewer/tooth pick at around 190°, if it slides in nice and easy your done, if not keep going and repeat the...
  14. jirodriguez

    The new Weber "Texas"

    I think I see the middle section of your new WSM in the background.... Just put a ramp next to it and you can walk the pig right onto the grates and close the lid.
  15. jirodriguez

    2 Butts on 18.5" WSW

    He means when you initially go to put the meat in the smoker have the smoker running approx. 20+ degrees above your target temp. So if your target temp is 250 in the chamber get the chamber up to 270, then put the meat in. The meat acts like a big cold thermal mass that will drop your temps back...
  16. jirodriguez

    Gonna break in the WSM this weekend!

    Nice.... where did you get them dino bones? I've looked in the Portland area and they all want $5+ per lb. for ones with little to no meat on them!
  17. jirodriguez

    WSM 18" question

    I second the keep it idea, can never have to many WSM's! The smaller one will be nice to have for smaller smokes or for overflow during big holiday parties with lots of sides to smoke.
  18. jirodriguez

    Smoked burgers

    I make up a dozen or so stuffed patties and freeze them every couple of months. Then I just pull them out and place them on the smoker or grill till the inside hits 165°. I usually make a variety of stuffing's and make 4 of each flavor, some of our favorites are: Hawaiian - Ham, pineapple...
  19. jirodriguez

    WSM Mod HELP!

    For the door you have a couple of options: Bend the door over your thigh to adjust the shape as close as possible, then after a half dozen smokes or so the smoke residue will have sealed up the door fairly well.Buy a door gasket kit. You can find them online at various places just do a search...
  20. jirodriguez

    What does it mean to smoke food for "X" amount of hrs?

    A good post will differentiate between total cook time and time spent applying smoke to meat...... but as pointed out many do not. Also as pointed out it all comes down to pref. on how much smoke you like on your meat. Me personally I throw in a few fist sized chunks of whatever wood every 2-3...
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