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.
-
B
For Sale: Red's Direct Heat Smoker/Grill $700
Looking forward to using it! Thanks Red!- BigW.
- Post #6
- Forum: Classified Ads
-
B
Grilled Calamari
That's awesome. I'd definitely eat that. It looks like your using a lure to catch them? Do they put up much of a fight compared to a fish? -
B
Smoking a brisket in Thailand. #1
Looking forward to seeing how this comes out. Great story telling. -
B
smoking a piece of meat considerably larger than the smoker can accommodate
If a whole packer is close to fitting, some folks will wrap a brick in tin foil and "bend" the meat over the brick. That will get you a little extra clearance.- BigW.
- Post #4
- Forum: General Discussion
-
B
Pellet Grill Fires - Grill clean but still get flares
High heat grilling there is always a risk of flare up. Gas grill, pellet, Weber Kettle etc all have the potential for flare ups. May need to adjust the process in addition to keeping grill clean and constant monitoring grills at high heat. Do you have a gas grill? For the tomahawk, a cast...- BigW.
- Post #3
- Forum: General Discussion
-
B
Chicken Thighs : Looking for a different cook ?
I'll 2nd the Greek recommendation. Either Kabobs or Chicken Gyros are great.- BigW.
- Post #7
- Forum: Grilling Chicken
-
B
Twice-Cooked Picanha on the Santa Maria
Always enjoy your posts. Another great job! -
B
SV North Shore Beef
There was a thread here awhile back about James River BBQ sauce. I had never heard of it and did some research and then online purchasing. For folks that are not from the area, it is a messier and more tasty version of Arby's roast beef. My original plan was to take this eye of round and...- BigW.
- Thread
- Replies: 8
- Forum: Sous Vide Cooking
-
B
Pork smoking
There are many threads on here about pulled pork. To get you started, some folks with a pellet will smoke at your temp for an hour or two. Then move it up to 275. I'd do 275 the whole time with a pellet tube for extra smoke. I also like to put the meat in an alum pan after a while to catch...- BigW.
- Post #2
- Forum: Grilling Pork
-
B
Land, Air (kinda), and Sea
That is quite a feast! Not sure I could eat that all in one day but I'd certainly give it a shot.- BigW.
- Post #2
- Forum: General Discussion
-
B
Beef Tongue Tips?
Tacos. Looks like skin has been removed so that's a ton less work for you. -
B
Accurate oven thermometer?
Reverse sear is slow cooking first, to get a bit of extra smoke in my case. Then tossing it on a vortex, screaming hot cast iron, or gas grill to get a good sear.- BigW.
- Post #35
- Forum: General Discussion
-
B
Question on forum location for a topic?
Many will see the question here. There is a smoker build sub-forum that may have some good info for you. There is a couple calculators that help with fire box, stack size etc.- BigW.
- Post #2
- Forum: General Discussion
-
B
Accurate oven thermometer?
I'll add a probe to thick steak if I'm reverse searing. I only add it to one if I'm cooking several.- BigW.
- Post #31
- Forum: General Discussion
-
B
Alternate use camp chef smoke vault
Here's two threads that have the info about plugging burner holes: https://www.smokingmeatforums.com/threads/propane-master-built-smoker-modifications.292576/ https://www.smokingmeatforums.com/threads/draft-flow-top-vent-calculations.272163/#post-1800391- BigW.
- Post #5
- Forum: Propane Smokers
-
B
New to the Forum, Looking at doing a true side by side comparison of RF vs Traditional Offset Build
Welcome to the site. Looks like you have a lot of work ahead. I'm sure there will be plenty of interest in your comparison.
