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Wrapping in competition
You've got talent, my friend. I've been smoking for 6 years but I typically smoke about 4 times a year so not nearly as much as many guys. I've been grilling for over about 25 years. It's my favorite cooking method. I think Chinese wok cooking is 2nd and smoking is 3rd.- daricksta
- Post #35
- Forum: Blowing Smoke Around the Smoker.
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Wrapping in competition
Great looking ribs! I inherited a jaccard from my dad but never use it. I like the way you experiment with different smoking methods. I do the same thing. Still working on perfecting my pork ribs and I think it will be a while yet till I get them where I want them.- daricksta
- Post #34
- Forum: Blowing Smoke Around the Smoker.
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Ash Trey Flavor on my food?
Thanks, Bear. I still don't see a need for it. As I've written, I wipe the inside of my smoker down. I wash the racks and the water bowl (since the outside gets covered with oily smoke residue where it wasn't foiled) after every smoke. Cooking at over 200°F will kill all nasties except perhaps...- daricksta
- Post #21
- Forum: Electric Smokers
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Ash Trey Flavor on my food?
Good looking smoked salmon. I agree with Johnmeyer that hickory is too strong for salmon. However, there is a mindset among some smoking pros that if you were blindfolded and tasted the same meat smoked with different woods you wouldn't be able to tell one from another, that they'd all taste the...- daricksta
- Post #20
- Forum: Electric Smokers
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Ash Trey Flavor on my food?
SonnyE, How do you sterilize your MES? I don't think that's necessary but I'm still curious.- daricksta
- Post #18
- Forum: Electric Smokers
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Wrapping in competition
BKing, how long have you been BBQing?- daricksta
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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beef jerky
I make boring jerky, usually a beef teriyaki because that's my daughter's favorite flavor. I'm thinking of doing a dry rub beef jerky next using a dry rub recipe my friend jted here on SMF sent me. I've smoked jerky in the past for 6 hours because the wood pellets would go out during a cold... -
Wrapping in competition
bbqbrett--that was a great comment! I've never talked to anyone on SMF or elsewhere that was in a BBQ comp. What you described is why I'll never enter one. There are things in my life where I am just a meticulous as Harry Soo, but not when it comes to BBQ. I admit I also don't like to be judged...- daricksta
- Post #27
- Forum: Blowing Smoke Around the Smoker.
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I am pretty new to smoking, but I'm having a great time so far (mostly). One problem I keep having t
forgiven 1, I've read that creosote really isn't a problem with electric smokers burning wood chips or pellets because they don't generate the amount of heat that stick burners generate. I've had no problems with creosote in the 5 years I've owned my MES 30 but I still wipe down the inside with...- daricksta
- Post #12
- Forum: Electric Smokers
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MES 30 Temp question
I'll add my vote to disregarding the MES meat probe. My MES 30 didn't come with one and from personal experience I know that the displayed temp on the controller is way off. I use calibrated Maverick ET-733 probes and trust in their accuracy. I've used my ET-733 to monitor my Christmas dinner...- daricksta
- Post #6
- Forum: Electric Smokers
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I am pretty new to smoking, but I'm having a great time so far (mostly). One problem I keep having t
I have a few basic questions: what kind of meats have you smoked so far? What temps do you smoke them at and generally for how long? It sounds like you're oversmoking the meats. Oversmoking imparts a harsh and bitter flavor to smoked foods. You're using hickory and mesquite pellets in a tube...- daricksta
- Post #9
- Forum: Electric Smokers
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Brisket cook time question
I cook a brisket to a pre-chosen IT, and the brisket cooks however long it takes to reach it. I also have an MES 30 Gen 1 and last year I cooked a 14 lb whole packer. I sliced it in half so that one half was all flat and the other was both the flat and the point and cooked each half on separate...- daricksta
- Post #10
- Forum: Electric Smokers
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Smoked Salmon for the first time Ever!
Wow that looks great! I plan to smoke a salmon fillet later in the year when the stores are selling Copper River salmon. You said you cured it overnight. What kind of cure--dry or wet? How long did you smoke it? And...IKEA really charges for smoked salmon that looks like that? -
Wrapping in competition
I've watched a number of BBQ comps on TV and got to attend one live. You see much more of what's happening on TV. Besides taste, judges rate each entry on the appearance of the entire submission. So, while you've agonized over to whether to wrap or not to wrap, the firmness of the bark or lack...- daricksta
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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Prime packer & venison pastrami project
My understanding is that corned beef doesn't need to be brined. I do know that part of the pastrami-making process is boiling the smoked corned beef brisket as well as doing something else to it. I'll have to check the two recipes I have for pastrami. -
Split chicken breasts
I'm planning on smoking some fresh Copper River sockeye salmon this summer after they start appearing in the grocery stores. That I will brine but it will be a dry brine. I saw posts for the Slaughterhouse brine and other stuff from almost 10 years ago but a Google search didn't turn up what... -
Pulled Beef Sliders on the WSM
My wife and I have seen a lot of sous vide cooking on TV but we just don't want to spend the money on one, even at a Costco price. But your photos clearly show the merits of your method. And if I had decided to go with a charcoal smoker, I would've chosen a WSM, too. -
PERFECT RIBS EVERY TIME! This really works!
Oops! Replied to the wrong thread! Why isn't there a delete draft button anymore?
