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  1. alblancher

    Off-tasteing Q ???

    White and thick is not good.  If you have gunk getting hot and dripping on your food that too is bad.  Cleaning the cook chamber really does depend on just how thick the stuff is.  Maybe knock it down with a brass wire brush and then a towel.  I would not use chemicals or vinegar. I dry brush...
  2. alblancher

    Can a 4lb Flat be done in four hours???

    A lean flat can be done in four hours.   Check it for tenderness.  You may want to slow it down a bit if tough What cooking temp are you using?
  3. alblancher

    Spare ribs way too tender

    I do a dry rub the night before.  You will learn how to look at the ribs as they cook and not depend on the times so much.   Just like we can't give firm times for butts and briskeys we can't give firm times on ribs.   The first 3 hours is to pick up smoke, this is not a firm time.  I...
  4. alblancher

    Buying a Smoker

    The more metal or heat absorbing mass the easier it is to maintain steady temperatures, in well made smokers that is.   That's one reason we use sand or water in less expensive smokers, to add heat sink.
  5. alblancher

    Buying a Smoker

    A little smoke leak around the doors shouldn't make too much of a difference unless you are losing a lot of heat.  FB = fire box,  RF plate =  reverse flow plate  CC =  cooking chamber There is a calculator often used in the Build threads that defines the size of he opening between the FB and...
  6. alblancher

    Red skin potatoes

    Like others have said I recommended a disposable aluminum pan for easy clean up.   Many, many times I used plain aluminum foil and just laid it near a campfire.  Best dog on good potatoes I've ever eaten where fresh out of a campfire!  A bit gritty sometimes from but all the more reason to pop...
  7. alblancher

    Red skin potatoes

    if very small you can leave them whole, if there is some size to them either cut into 1 inch cubes or 1/4 inch slices. Place in aluminum pan, dust with your favorite seasonings add a little olive oil or butter, a sliced onion and place in the smoker.  Allow to smoke a bit, when they start to...
  8. alblancher

    Any one smoke pork belly not for bacon, but for pulling?

    Throw a bit of brown sugar and rub on it, smoke for flavor, cube and then tighten up a bit on a hot grill.  Serve as an appetizer.  Pork Candy!  A little goes a long way.  Like Dutch said, seems like bellies would be mostly fat if pulled  and the idea just doesn't appeal to me.   I know belly...
  9. alblancher

    Color of final pork product

    Do you use a lot of sugar in your rub
  10. alblancher

    ribs and sausage

    Depends on the type of sausage,  I like to finish my ribs on a hot fire to get a bit of char on them so I would go with the sausage as long as you can at 230 then toss them on the hot fire with the ribs to crisp up a bit and get rid of some of the grease.  If you intend to finish the ribs in the...
  11. alblancher

    ribs and sausage

    I bet if you don't drip sausage fat on the ribs you'll be just fine.  What temps are you running?
  12. alblancher

    Bacon from cold smoker with sooty deposits?

    Is your bacon dry with a formed pellicle  before you  smoke it?  Where is the fire in relation to the hanging bacon?     Do you have real good venting of the smoke chamber so the smoke just passes over the bacon instead of hanging around?
  13. alblancher

    Whine, whine

    I have family that drives over the road. Seems like whenever he get home he has to open the wallet to fix the truck,  Nothing is cheap and the only thing that is certain is that you never know when you will have extra money.  When the truck is working and he has loads they do real well but there...
  14. alblancher

    Is this the definition of Irony?

    http://www.nbcnews.com/health/health-news/possible-food-poisoning-sickens-100-safety-summit-n91631
  15. alblancher

    Cooking temp, finish I.T. For a ham.

    Cooking temp is determined by when you plan to eat when doing a fully cooked ham.  Mine is on the smoker simply to warm up and pickup some flavor so I'll run it at 250 or so.  I have 6 hours to get it warmed through.  If the ham is cured but not fully cooked you need to get to a safe temp.  If...
  16. alblancher

    Smoking a ham

    ccsooner I like to add a bit of apple juice or pineapple juice and a bit of brown sugar, maybe some clove.  Wrap in alum foil and heat in a low oven. As long as it's wrapped there shouldn't be a problem reheating it
  17. alblancher

    I was given 30 pounds of bellys 3 years back

    www.restaurantdepot.com You need to get a card.  anyone with a business license can get them I'd continue to try smaller butchers in the area,  they can order you a case.  They may be that expensive in your area right now,  prices move pretty quick with the market.
  18. alblancher

    I was given 30 pounds of bellys 3 years back

    I'm out also and if I don't do them in the next couple of weeks it'll be too hot, even at night I'm going to Toledo Bend Wed and I'll try and pass through Eunice.  Eunice has a pretty big butcher that normally has nice bellies in the display case, if not they should be able to hold a couple for...
  19. alblancher

    I was given 30 pounds of bellys 3 years back

    That sounds expensive for bellies.  Did you contact a butcher and ask them to order a case for you.  Generally takes 2 or 3 days but I generally get a good price since they are not holding it and taking a chance on selling it.   Restaurant Depot had bellies at $ 2.65 lb yesterday
  20. alblancher

    Ribs and removing membrane

    Removing the membrane is so easy to do and I believe it helps the rub penetrate into the meat so I still do it.  I have eaten some pretty tough ribs with the membrane but I think the problem was more with the cook then the membrane.
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