Toggle sidebar

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.
  1. lehmeow

    Why cure if hot smoking?

    How long approximately will raw belly stay fresh refrigerated, no added seasonings? Sent from my LG-D850 using Tapatalk
  2. lehmeow

    Why cure if hot smoking?

    Thanks guys, just wanted to be sure. I know I'll go the distance into curing at some point but I'm happy with the results for now. Sent from my LG-D850 using Tapatalk
  3. lehmeow

    Why cure if hot smoking?

    Hi all, I've been seeing recipes where people are hot smoking and using curing salt. I understand if they are curing for over a week but say brining 4 days or under. If I hot smoke and refrigerate and consume in less than a week is there a reason to use cure? I realize it will not technically...
  4. lehmeow

    What makes bb kingsford briquettes or comparable unnatural?

    I like it and have a similar mindset about it. I'm trying out ro briquettes now but of course probably the same ingredients. I have to get some more lump and also want to try stubbs and kingsford comp briquettes since their sold locally here. Sent from my LG-D850 using Tapatalk
  5. lehmeow

    What makes bb kingsford briquettes or comparable unnatural?

    I did email kingsford and answered me that it's a proprietary blend. Here's the ingredients I've seen posted and my question is which of these are unnatural or is there something else not listed? Wood char: a wood by-product that is used as a heat source. Mineral char: a form of coal also used...
  6. lehmeow

    What makes bb kingsford briquettes or comparable unnatural?

    I have been reading and watching videos about the ingredients in kingsford original briquettes and wondering the specific ingredients that makes them unnatural? I see sodium nitrate and borax but I believe these are from the earth ingredients unless they are being man-made. Sent from my...
  7. lehmeow

    First time smoking brisket

    Thanks! Yeah I think I'll go for a higher internal next time. I was debating using water in the pan which I did. I'm in northeast pa and it was probably in the high 20s the morning of thanksgiving eve. I had to wait close to an hour to get the smoker up to temp cause I used snake method and...
  8. lehmeow

    First time smoking brisket

    I picked up a choice cab 7 lb brisket flat. Salt pepper rub and injection. WSM using Apple with a little cherry and pecan. Fat side down. Temps between 220-275. Brisket stalled at 155 for about 3 or 4 hours. Foiled at 160. Cooked to 192 internal and rested 2 hours. I think I pulled off...
  9. lehmeow

    Brisket fat up or down?

    I think you'll smoke the point the same as the flat. It's funny cause I just saw a rerun of pitmasters in Kansas city and they had to cook a point brisket. It seems typical that you'll be making burnt ends out of that and would have a tough time getting nice slices due to the higher fat content.
  10. lehmeow

    Igrill plastic sleeves- safety

    Are the color coded plastic sleeves safe over heat. Wondering if they give off any chemicals. Thanks
View older results
Top Bottom
Back
Clicky