Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. phathead69

    Big air tank

    Yep. Sure do. Of all the things that could be in a tank and on the walls rust would be my preference. Wire brush and elbow grease and i feel safe.
  2. phathead69

    Big air tank

    Was thinking about building a large smoker on wheels and trying to sell it. Just aint got the motivation. Any interested with a reasonable offer . Just outside of knoxville tn. Rough dimensions 36 diameter and 72 long. Its German so thickness is just shy of 1/4 inch. More pics on request.
  3. phathead69

    When is wood no good to use?

    Wet rotted is history. Dry rot as i call it, lighter in color and usually on one side (bark). I split the dry rot off and still use the solid portion.
  4. phathead69

    Hot and Fast Brisket Fail (Sort of)

    I tried hot and fast once . 12 lb for 7.5hr @ 300-325. Tender and juicy but not as tender or juicy as the two previous briskets low and slow. Ive stuck with overnight low and slow ever since . I enjoy the final product better.
  5. phathead69

    Been a while and brisket.

    Dont think ive posted since Christmas but been reading alot. Hope everyone is doing well and having a great holiday this 4th. So up at midnight getting the offset up and going. Trimmed a 11.5 lb packer and seasoned up. Got it in smoker 2ish am. Fat side down. Heres a shot at 6am IT 145 Here it...
  6. phathead69

    Brisket Point

    Time will vary with each piece and cook temp. 195 IT start probing looking for sliding in like room temp butter. Might be as high as 210 IT.
  7. phathead69

    Grass fed brisket

    I was going to do a brisket one weekend. Neighbor had a steer he had beefed out straight out of field and wanted me to do the brisket from it. Same thing, however it was tender but dry and no real taste other than the rub
  8. phathead69

    I am grateful to still be working...but...

    Salary here took 20% pay cut. Raises coming in April postponed indefinitely. Rolling time off week at a time. Must use vac or furlough and apply for unemployment and benifits still deducted. Pushing 30+ yrs here. Dont mind giving fair share but unlike 08-09 where they gave some this time all...
  9. phathead69

    Electric Smoker Popping GFCI

    I have an outside pavilion wired to a gfi at the house. Same thing with cheap brinkman. Electrical guys at work say gfi's are touchy at best. If I use the garage gfi it doesn't trip with same smoker, go figure. One thing dont use extension cords due to increasing amp draw.
  10. phathead69

    Help with a Boneless Prime Rib

    Echoing motorboat, dont overcook. I do one every Christmas eve for the in laws. Wife likes very med rare, MIL want touch anything looking less than charred black, everyone else is between the two. I pull at 120 wrap and cooler. At inlaws fire up grill, slice and hit with high heat to everyone's...
  11. phathead69

    Watched this smoked bologna video and can't stop drooling!! Where can I find the recipe?

    FFishing Man this is one you may be overthinking. Look in you spice cabinet or store bought "Toni C" and throw it to. I rub with mustard then start on the seasonings. Sometimes for work I'll lay the heat for those guys; chilie powder cayenne etc. For home its usually just cajun or jerk in small...
  12. phathead69

    Spritzing Necessary?

    I know if wrong someone will correct me, but I seem to think I read something and goes like this. You can not add moisture to meat, you can slow or mitigate the loss of moisture by say wrapping in foil. Injection of a liquid while it is inside the chunk of meat is still not in "fibers " of the...
  13. phathead69

    Quarantine Smokes (Baby Backs, Beef Short Rib, Old Fashioneds)

    Looks good and still ain't got my invite, lol. Moved? Still in Knox?
  14. phathead69

    Is this cherry?

    I'm in east tn and use wild cherry all the time for a mild smoke flavor. Split, season, use.
  15. phathead69

    Smoking advice for offset smoker

    Pretty much dead on. Mine likes to run in the 245 range during good weather. Humidity, water content of wood etc all have some effect. Dont fight it. Take a Friday evening and a beverage with a carryout pizza and build a fire. Set there watching temps and make small adjustments. Eat a slice...
  16. phathead69

    Smoked corned beef

    Just like country hams. They vary (salt) even from same brands sometimes.
  17. phathead69

    What'd I do wrong?! HELP!

    Not sure but cooking is probably the wrong wrong term. The goal is to dry the meat. Less moisture less spoilage. 1/4 thick is thicker than what I usually do. While sirloin is probably one of the leaner steaks there are better cuts of meat for jerky. Top rd as example. Leaner is better. Sure...
  18. phathead69

    No school for Ohio

    I would say that your correct on the announcements. I've texted her several times today and slow to respond. Tells me she is having to do her admin side of her job and in meetings.
  19. phathead69

    No school for Ohio

    So far as I know East TN none have closed. Wife is a teacher and says it is probably coming around their spring break
  20. phathead69

    First brisket point.

    Does anyone actually know where the points go. I find flats all the time also but almost never points. Aldis on occasion has a pre seasoned brand called norton's and they are points.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky