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  1. richtee

    WSM Temp spike, slow or not recovering

    Lump is hotter, and better, especially because of it's much smaller ash production. That is the idea of the minion method, yes. And expanded metal baskets can be made pretty easy...there's more than a few threads here discussing them.
  2. richtee

    WSM Temp spike, slow or not recovering

    Get the charcoal basket, and check into the "minion method". Burn small chunks, and that WSM is a rock star.
  3. richtee

    WSM Temp spike, slow or not recovering

    Also have you done any mods at all to the WSM? They are usually pretty reliable. Sorry I do not know your particular details.
  4. richtee

    WSM Temp spike, slow or not recovering

    Removing the lid can cause this in the WSM. However, it should settle back down after replacing it. Water? Ahh waterpan. I no longer use one. I use a grill covered in foil as a heat deflector. also- Do you have a charcoal basket? Keep your eye on the coals, I doubt they will go out, but your...
  5. richtee

    Smoked Red Perch....??? Anyone??

    Perch? Fry it in beer batter. Not enough fat to smoke it, really. Add some cayanne for SCHPICY! Go Wings!
  6. richtee

    new rub maker :)

    What you din't buy Jeff's rub recipe?
  7. richtee

    Crackling Skin

    Skin on a shoulder needs to render out to get that way. You need MUCH higher temps to get that than the typical smoker is run at. Depending on if you want to slice or pull, it will need to hit a grill at somewhat below your objective internal temps to accomplish what you desire.
  8. richtee

    Paprika vs Hungarian Paprika

    No comparison. Hunky paprika hands down.
  9. richtee

    Help!!!!

    Undoubtedly you are using too much wood. It only takes a very few chunks at a time. White smoke is the give-away here. Start the smoker with just charcoal. Get it up to temp, and add a quarter of the wood you usually do. Thin blue should appear soon. And remember if you SMELL smoke yer smoking...
  10. richtee

    Fat back: Quick question

    You can try. Soak in fridge and every 8 hours or so change out water. Add potato slices too. Amazingly good at absorbing chlorides.
  11. richtee

    bacon ?'s

    I don't think yer disagreeing at all, nor the good doctor. I just say..if you continue to smoke meat till it's black with it..it WILL have "more smoke flavor" Penetration and flavor are NOT the same thing. The smoke ring...in fact..if anything will have a "cured" flavor. The smoke...
  12. richtee

    Brining Mythology?

    Must be another lost post here... here's a post I made on the differences ____________________ Curing Vs. Brining It seems much confusion and mis-information about these two processes abounds- I shall here endeavor to clear this up- for both discussion and saftey purposes. A brine is NOT...
  13. richtee

    bacon ?'s

    Here is a post I had made and I think was lost in the Great Crash of 2008-09 Smoky flavor Vs. Smoke Ring with respect to Temperature OK, there seems to still be a certain amount of confusion about the amount of "smokiness" imparted to the food in a smoker, and temps. The 140° mark is the...
  14. richtee

    Brining?

    If you have sodium issues, don't brine. It adds some, depending on the length/strength of the brine. A standard concentration is 1C Kosher/gallon.
  15. richtee

    St. Clair Shores MI

    Don't we all. Lake Orion here.
  16. richtee

    RichTee! This one's for you!

    Ah yes...the good old days... average life expentancy about 35. Parasites were common. Infant mortality God knows what... I miss them.
  17. richtee

    I'll be away for a bit-

    My condolances to you and yours, Mr. Dutch. God Speed.
  18. richtee

    Potato soup recipe?

    Dunno about that but here's a real Hunky recipe. Hungarian Potato Paprika Soup 2 lb. potatoes 1 cup diced cabbage 1 onion, chopped 1 _ cup milk 1-2 T olive oil 4 cups vegetable broth or chicken broth 2 T paprika 1/8 teaspoon dill weed 1/8 teaspoon nutmeg Cook the onion in olive oil until...
  19. richtee

    I'm back

    Key is...40° to 140° within 4 hours. 165 or 195 won't matter if toxins develop during too long a time in the danger zone. I never smoke poultry below 250° and prefer 300° as I hate "rubber skin".
  20. richtee

    I'm back

    Dude... you are doing a bird that big at those temps without a cure? Even WITH a cure you are asking for trouble. Just thought I'd point that out. Food saftey is important. Enough so to drag ME outta the woodwork.
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