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  1. dave schiller

    Maple scraps

    Very nice find.  Coming from a furniture manufacturer, it's probably kiln dried.  I'm jealous, all I can scrounge is oak.  I'd love to mix it with some maple.
  2. dave schiller

    Sad Story

    Yes, so many businesses that start on a dream, a love, and no business experience are often doomed for failure.  I love smoking meat, but have no desire to open a BBQ restaurant.  I also enjoy baking bread and home brewing.  Many folks with a love of these also feel the need to start a bakery or...
  3. dave schiller

    Sad Story

    There was a restaurant in Raleigh that cooked all their food in Kamado smokers.  They advertised that this was the only restaurant in the world that cooked that way.  My wife and I ate there a couple of times and thoroughly enjoyed it.  It was different and avant garde in the interior design and...
  4. dave schiller

    Cleaning stainless steel cookware

    I guess if PBW fails, then oven cleaner would work.  But I wouldn't recommend it for cleaning enamel coated pots nor aluminum.
  5. dave schiller

    Cleaning stainless steel cookware

    Rings (and everybody), next time try PBW (Powdered Brewer's Wash) for cleaning things.  It was developed for Coors to clean debris left inside beer brewing equipment and is now used throughout the brewing industry.  Just about every home brewer uses it.  It's available at all brewing supply...
  6. dave schiller

    Brisket Has Stalled

    Thanks to all for the comments and ideas.  I'll keep trying until I get it perfect.  Perfect as in "tastes great, can't be better."  But still, I'll wrap it sooner.  Also, I may have trimmed off a bit too much fat.  So many variables to deal with.
  7. dave schiller

    Brisket Has Stalled

    I was under the impression that cooking just the flat or point was less than desirable.  All the gurus here say to get a whole packer, not a part.  Now I'm reading that they might be better if cooked separately.  That makes sense to me, as each part can be "custom" cooked.  That is, longer for...
  8. dave schiller

    Brisket Has Stalled

    Well, boundaries, I learned something new on this cook.   The brisket came out pretty good, overall.  Nice bark, smoke ring, flavor.  BUT it was a tad too dry, I thought.  I should have wrapped it when it stalled rather than cook it for another hour or so unwrapped.  If the stall results from...
  9. dave schiller

    Brisket Has Stalled

    I understand the stall and the collagen.  What I meant was how long you can cook it (during the stall) before you have to wrap it?  I'm now beyond the stall, wrapped it at 164, and am continuing the cook at ~270.  It's now at about 192.  It started out at about 14.5 lbs before I trimmed it.  It...
  10. dave schiller

    Need Some Reassurance

    Thanks, Al.  It's beyond the stall and now around 190 IT.  So far, so good.
  11. dave schiller

    Brisket Has Stalled

    It's been at 162-165 for a couple of hours.  It's now 1230 and dinner is planned for about 1730 or 1800.  If I wrap now, this thing may be ready too early, even with a rest in a cooler.  How long can I continue to cook it before too long.  It's plenty moist now but I don't want to dry it out.
  12. dave schiller

    Need Some Reassurance

    Thanks, cross your fingers.  Every smoke is a new experience.  You never know.
  13. dave schiller

    16" long wood splits

    Try Craig's List for your area.  https://annapolis.craigslist.org/search/sss?query=firewood&sort=rel
  14. dave schiller

    Need Some Reassurance

    Thanks, victim, you made my day.  This will be only my second brisket.
  15. dave schiller

    Need Some Reassurance

    I'm starting a brisket early tomorrow morning for dinner tomorrow night with some guests.  In order to get ahead as much as possible (I need to help my wife straighten things up), I trimmed and rubbed it (salt & pepper) about 1:00 pm today.  It's back in the fridge, in a covered baking dish.  Is...
  16. dave schiller

    Hoping someone may be able to guide me on old country vs a used 5 footer.

    I wouldn't hold that against your welder.  My auto mechanic is great, but he's not a very good driver.
  17. dave schiller

    Scored some free wood

    Both are good for smoking meat.  Never used it, but here's what others say: http://www.smokingmeatforums.com/t/106588/mulberry-wood http://www.smokingmeatforums.com/t/75257/hackberry
  18. dave schiller

    Fire at Franklin BBQ

    A sad day in Austin.  http://www.foxnews.com/food-drink/2017/08/29/franklin-barbecue-to-rebuild-following-devastating-fire.html
  19. dave schiller

    Question About Weber Paraffin Starter Cubes

    Not to beat a dead horse, but I'll add this.  The cubes are not a block of pure paraffin, which I consider to be wax.  The British refer to kerosene as paraffin so maybe that's the solvent I smell.  They don't melt  like candle wax when burned.  They act more like a square marshmallow and leave...
  20. dave schiller

    Question About Weber Paraffin Starter Cubes

    Good to hear that there isn't an odor/flavor issue with the cubes.  I looked at a couple of videos about them and one guy tested how long they last out of their packaging.  Seems it was several weeks or months, so that tells me there is some sort of volatile compound in them because they...
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