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

    Didn't see this one coming!

    He must be reading RibWizard's posts!
  2. alblancher

    Did i add too much Cure #1 (Dry cured Bacon)

    http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf http://fyi.uwex.edu/meats/meat-processing/
  3. alblancher

    First Time Smoker

    We don't mind answering questions but if you are a bit shy you can use the search function to read threads about some of your basic stuff.  Welcome to the forum!
  4. alblancher

    Complete fail on my first smoke.

    So my first question is how long did you give it to get to temperature.  We normally don't load the smoke chamber with food until we have at least reached cooking temps.  The load of meat will act as a heat sink and stop the temperature from rising for a while.    So my first bit of advice will...
  5. alblancher

    Building a fire in SFB

    That would explain it!!
  6. alblancher

    First Brisket Smoke with Qview

    Thanks for the Qview!!  Looks like you did a good job!!
  7. alblancher

    First time smoking ribs

    They tasted good and they look good so congrats,  Thanks for the Qview
  8. alblancher

    Hello from Maine

    Welcome! Would you be the only person with access to the smoker?  I bet you could find a way to wrap it up or put it in a storage box so it isn't in the weather all the time.  Now if everyone in the building can get to it I wouldn't leave it up there because there is no telling what you find...
  9. alblancher

    MAN DATE!

    Looks delicious!   And more importantly what's with Snow White?
  10. alblancher

    First Pastrami Attempt

    Looks good I don't remember the ingredients in Amazin Rub but I know pastrami is normally heavy on the black pepper and coriander.  Is that basically what you used.   What temps did you run in the smoker and how long was it in the steamer, that may account for it being a bit tough. The most...
  11. alblancher

    Building a fire in SFB

    It was windy and 30 degrees
  12. alblancher

    Newbie

    Welcome!!
  13. alblancher

    Best pastrami ever.

    Beautiful job my friend!!
  14. alblancher

    Costco vs Sams

    Neither one can beat Restaurant Depot for meat.  
  15. alblancher

    Beef short ribs - First time smoking with wood

    Time for a taste test!!!
  16. alblancher

    Hi All

    Welcome
  17. alblancher

    Smoking Help

    Hammond is about 40 minutes away but I have never seen the manufacturer.  Did you try the yellow pages??
  18. alblancher

    pastrami cupcakes

    Whoa, Look like a great appetizer!
  19. alblancher

    Beef short ribs - First time smoking with wood

    I think you are doing a great job.  They look pretty tasty from here.    If you wanted that BBQ flavor a little sauce wouldn't hurt.  Normally I don't like sweet sauce on beef but I love sweet sauce on ribs because of the amount of fat in them so for Beef Ribs it's kind of up in the air.
  20. alblancher

    recommendations for my first smoke?

    You can smoke a meat loaf, chuck roast isn't as thick and I believe cooks a bit faster.  Has enough fat in it that it can be forgiving.   You can get a partially or fully cooked ham and put it on the smoker for a couple of hours.  The added smoke really gives ham a great taste!
Great deal on LEM Grinders!
Top Bottom
Back
Clicky