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  1. bregent

    Conflicted Newbie

    I'd also look at the Cookshack PG500. Does an excellent job smoking AND grilling.
  2. bregent

    Yeah, yeah. I'm a sucker for things like this.

    That's correct. Your hand gets very cold while you are holding it. Hold one in each hand for an even better experience :)
  3. bregent

    How To Bake Bread on the Smoker

    You can also use a dutch oven. Here's an example of one I did on the gasser, but you could just as easily do it on the smoker. https://www.smokingmeatforums.com/threads/bread-baking-on-the-weber.300897/
  4. bregent

    Gasser Sourdough

    Beautiful loaf! Bread on the gasser works great - I've done several. Outdoor temps are going up around here so will be doing another this weekend.
  5. bregent

    Smoking meat at low temp

    You heard wrong!! Botulism can thrive in a smoke filled, low oxygen environment. These are the words we hear right after a food poising incident. 'I done it this for years and never had a problem - until I did' Now I really don't think your technique is problematic and see no reason to...
  6. bregent

    Fat side up or down brisket

    That depends on the heat source. On most pellet grills, the bottom of the grill can get pretty hot and that can make it advantageous to keep fat side down. On my Memphis, at 225F, the drip pan does not get very hot so much of the heat transfer is from convection. So any area that's exposed...
  7. bregent

    Fat side up or down brisket

    It is a myth that it will render INTO the meat, but it will definitely baste the sides when it drips over them, and prevent them from drying out as fast - which is a definite issue with a convection cooker.
  8. bregent

    First couple bacon cures

    Looks good. I had to go back and re-read your post a few times before I realized that the recipe you posted was NOT the one you used :)
  9. bregent

    Buying new pellet smoker

    I don't really buy that. The chamber has positive pressure so air is not going to get in through vent holes or a stack. High winds may be a different story, but they don't affect my no-stack grill at all. Many Traeger models, even those with stacks, have had a reputation of not being able to...
  10. bregent

    Buying new pellet smoker

    What is the reason they are recommended? As far as I am concerned, pellet grills don't need a stack because they do not rely on natural draft to move smoke. My Memphis sure doesn't need it.
  11. bregent

    Anyone here know about BBQ Grills/Smokers?

    OK, I'll make it a 4th for the Weber. I've been contemplating getting rid of all my grills and smokers and getting a Weber 26". It can do everything, and will a few accessories, everything very well.
  12. bregent

    Lumberjack Pellets

    OK, how long ago did you complete the group buy form? The reason I asked is because I don't see your location listed in the current group buy page: https://bbqpelletsonline.com/group-buy-current-listings/
  13. bregent

    Lumberjack Pellets

    Have you contacted BBQ Pellets Online? They will help you get the numbers you need in your area.
  14. bregent

    Want to use old bay just not sure where

    Bloody Mary's
  15. bregent

    No muss starter pictorial

    Hi Al, to be clear, this is not a procedure for creating a new starter. It is a procedure for maintaining the starter you already have.
  16. bregent

    No muss starter pictorial

    Not exactly. It's a simple process but there are a few key concepts. The starter is built in 3 stages over the course of about 8 hours. The first two stage are at 100% hydration, but the final stage uses more flour than water to bring it to 66%. Also, for the first two stages you let the...
  17. bregent

    Smokin-it vs Pit Boss

    The high amount of airflow in a pellet grill will tend to dry out the surface of the meat more compared to other types of smokers. As for the butt not being cooked enough, just pull it when it is probe tender. Half the time I don't even bother using a temperature probe anymore.
  18. bregent

    No muss starter pictorial

    Here's a brief pictorial of my current no-feed, low maintenance starter technique. I made two 500gram loaves with this a few weeks ago. I keep the starter in the fridge in a 8oz jelly jar. I go from fridge to finished loaves in less than 24 hours. Great sourness and leavening. Pictures 1) 2...
  19. bregent

    Gonna try it out!

    No, 250F is fine. Usually when they pass poke test for me, they are ~203F internal. But that can vary greatly so go by feel. Personally, I would not wrap - particularly if you feel you're not getting enough smoke flavor. Do you know what kind of beef ribs they are? Back, chuck, plate...
  20. bregent

    Gonna try it out!

    Cook them until they reach tenderness - not by time or to a specific temp. There's a good chance they will take longer than you are planning and finish at a much higher temperature.
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