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Chicken is too smokey
I think that guy was on TV not long ago,, by the time they got to the other end of the trailer they were done... that chain drive ran them like a rotisserie rite? -
How Many Mes Owners Here?
I remembered something I have been reading about here and there.. When you puncture or probe the meat its best to hit 140* in 4 hrs- I had to crank the smoker up to 275* I usually don't cook that high but for safety sake after injecting the meat I felt the need to do so... after 4 hrs it hit 140...- pigbark
- Post #822
- Forum: Electric Smokers
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How Many Mes Owners Here?
When the CB on top is done im gonna crank the heat up to 240*...- pigbark
- Post #819
- Forum: Electric Smokers
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![DSCN1448[1].JPG](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
DSCN1448[1].JPG
- pigbark
- Media item
- Comments: 0
- Album: How Many Mes Owners Here?
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How Many Mes Owners Here?
a mes o meat is what it holds... lol- pigbark
- Post #818
- Forum: Electric Smokers
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How Many Mes Owners Here?
Got a Picnic for $0.97lb today.. Its on the smoker rite now... Injected it with a Garlic Kosher salt solution... its close to 12.5 lbs, gonna take a while...- pigbark
- Post #816
- Forum: Electric Smokers
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Chicken is too smokey
As long as its a tangy flavor I will love it- some recipes the vinegar is way to strong for me and reminds me of Carolina style Q.. im not a big fan of it lol... ill give that a shot here soon... -
Chicken is too smokey
in this pic, that smoker is not cooking .. I am just getting it fired up, when its warmed up and ready there is only heat and a few streaks of smoke coming out.. Mostly clear heat.. I have a small pan and add wood to it and cover it with foil and poke a few small holes in for smoke to... -
Born & Raised Texan, starting to get serious about his 'Que.
Welcome- I ask stupid questions to, your not alone... good looking Qview.. Just so ya know and it hasn't been mentioned yet, this site has a kikk azz search engine- just use the bar up ^ There ... -
Chicken is too smokey
Can you try a bed of charcoal then add a little wood just for some smoke flavor? I got the same result last year when I did it over Hickory chunk... it was just to heavy on the smoke flavor side, really killed all other taste.. -
Building my first pit I am excited- 20" pipe backyard smoker
Your rocking this build man, looking great.. I love the stack...- pigbark
- Post #36
- Forum: Reverse Flow
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A Bear From Log to Finish (Picture Heavy)
Those are awesome Bear, I like them all... how long did it take you to turn your first bear carving out? I been looking at em for at least 30 mins, to cool...- pigbark
- Post #55
- Forum: Blowing Smoke Around the Smoker.
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?? Confused about CURES ??
wont be long and you can cold smoke it all day, if the temps are in the mid 30s let r rip ... I am not a huge Salmon fan but I don't believe I have had it smoked.. I like just about anything smoked so I guess im gonna have to try it out... I don't think I would cook it fast and hit it heavy at...- pigbark
- Post #104
- Forum: Food Safety
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Deli Style Ham -Sliced and Shaved- $100 bucks worth
yea I like the 140, it does a great job ... best purchase we have made in a long time... looks like you have to much work on your hands, ship some of it my way, dry ice works well lol... -
Okay, Curing bacon. How much?
Thanks jc, that's a cool little calculator... -
Okay, Curing bacon. How much?
I cant get the search engine to work.. I ran across it not long ago but I cant remember exactly what it was... I have both cure#1 aka DQ and Mortons TQ , I just did a Loin with TQ... My print came off the Cure #1 bag, I cant make it out enough to answer with confidence... someone will chime in... -
First Time Smoking A Brisket!!
Good job Swirv, looks great ... I like to inject with plain ole salt water with beef..It doesnt have to be strong to taste good either.. Just a hint at the end of the bite is pretty nice... -
?? Confused about CURES ??
Thanks guys for the helpful posts about the low Oxygen levels and cured and uncured meats with times provided.. It makes it easier to understand why cures are used and when they are actually needed..- pigbark
- Post #100
- Forum: Food Safety
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Deli Style Ham -Sliced and Shaved- $100 bucks worth
Hey Todd, what was the finish IT on that load?
