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. alblancher

    Hello everyone! I'm Pacho

    Welcome to the forum, to both of you.
  2. alblancher

    Newb From Santa Cruz CA

    That's a big decision,  If you have welding and metal bending skills you can certainly build your own RF or offset.  Lots of people have the experience to help walk you through it.    Welcome to the forum
  3. alblancher

    Smoking pork butt a week ahead of party

    Sounds like a plan.  How do you intend to warm it?  I would place it in a crock pot with a bit of finishing sauce to reheat.  
  4. alblancher

    Entering my first competition

    I think you got a lot of good advice from the neighbors.  Good luck in the competition!
  5. alblancher

    Different types of smokers

    Smaller, inexpensive offsets can be good little smokers.  You may want to take a look and  see if you are loosing heat or if you are not burning enough fuel.  You can use charcoal or small chunks/splits of wood in an offset.  A small fire is not a bad thing.  Remember the smoke coming out of the...
  6. alblancher

    How to make bacon?

    You'll get lots of different advice on this so I won't offer my opinion but making bacon is easy and it tastes so much better then anything you can buy in a grocery store.   You'll have to decide if you want to wet or dry cure, what kind of meat to use (pork bellies are most popular), you'll...
  7. alblancher

    Pork Shoulder Fail

    Greyfox You simply didn't run it long enough.  Shoulders and butts have gone as long as 10 - 12 hrs for me.   I think you just got caught in a stall.  Next time you do a large chunk of pork like that be prepared for a loooooooong smoke.  Start with a full cooler of beer and and work your way...
  8. alblancher

    Newbie bacon curing questions...

    If you read enough books about dry curing bacon you will find just about every combination of technique you can image.  Important thing is that you don't use more cure then calculated.  The 5 day time frame should be fine. Good Luck
  9. alblancher

    Newbie bacon curing questions...

    Mike, It doesn't make any difference.  Follow Marianski.  Applying 1/2 twice or 1/3 three times both work fine
  10. alblancher

    First timer looking for advice

    Everything I tried gives me a greyed area under the "Reply" with two lines of icons.   May want to post a question to the Moderators about it. 
  11. alblancher

    What would you do?

    Looks like you did a pretty good job with them! 
  12. alblancher

    First timer looking for advice

    When you type a reply you don't see two lines of icons.  Describe the screen you are typing your reply in.
  13. alblancher

    What would you do?

    ABT   split a Jalapeno either in half lengthwise or remove the cap.  Scrape out the seeds and veins, fill with a mixture of cream cheese, spices and cooked breakfast sausage (for example), cover or wrap with bacon and place on smoker.  What could be better, bacon, cream cheese and sausage all in...
  14. alblancher

    First timer looking for advice

    Should be 6th icon from right side, top row.  when you scroll over it says   "insert image"
  15. alblancher

    What would you do?

    I think you should do a couple of test smokes to get comfortable with your new smoker before you commit to a large brisket for family.  Most of us admit to bad smokes as we learned our new equipment. As Dish mentioned ABTs and pork shots are easy and men tend to love them.  Welcome to the forum
  16. alblancher

    how hot is to hot?

    I need to restock with pecan but it's going to wait till November, maybe.  To darn hot to be cutting and splitting wood in August!!
  17. alblancher

    Could cold smoking help the solution?

    Wade Why does it have to come to temp before grilling?    I would think that as long as the process is timely and the chicken comes to proper temperature before removing it from the grill/oven you will be fine. 
  18. alblancher

    Could cold smoking help the solution?

    Be careful doing anything with chicken at low temps.  If you mean smoking at 100 degrees for 5 or 6 hours before putting in the oven I wouldn't do it. I have been cooking chicken at 300 - 325 degrees and it comes out fine.  The skin isn't crisp but it is delicious.  As previously mentioned you...
  19. alblancher

    First timer looking for advice

    You shouldn't have a problem.  I don't use pre-made mixes but I normally give the meat 3 days in the fridge to cure before stuffing and smoking.  If it dries out a bit while refrigerated you may need to add a touch more water when you go to stuff.  Good luck,  let us know how it comes out for you.
  20. alblancher

    how hot is to hot?

    If it does catch on fire I sure hope it doesn't take the shed and wood pile with it!!
Great deal on LEM Grinders!
Top Bottom
Back
Clicky