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. WillRunForQue

    Smoked Maple Bacon - First Attempt

    You're hooked now! Looks great!
  2. WillRunForQue

    Stumps Classic

    I have a cabinet from another manufacturer, I love it now that I have figured out how I like to cook in it (I prefer small hot fires after lots of attempts with mazes). The main thing I would look for is rust and degradation on the floor of the firebox. That is the most likely place to cause...
  3. WillRunForQue

    Plan for first time bacon - sound right?

    I'll jump in and am sure others will too, you will see there are lots of preferences but that's because everyone loves home cured and smoked bacon. 0) Yep, that's the right stuff. 1) Yes, freezing is fine. I do it often with bellies from Costco like you got, theirs are my favorite. 2) Yes...
  4. WillRunForQue

    Skillet Cheese Bread

    Ours was tasty too, finished the last slices off today. I just have to bake these Dutch oven breads earlier. Instead of cutting it almost straight out of the oven like I did, I needed to let it cool longer before slicing. 4 hungry mouths drooling over it might have had something to do with...
  5. WillRunForQue

    Oversmoking, Weber Kettle

    I have been adding prelit rather than unlit coals and chunks more often of late to avoid white smoke. My family is also not a fan of over smoked poultry especially, so I would try it at more like 325 for turkey and chicken. Your wood choice may also be strong, I use pecan almost exclusively...
  6. WillRunForQue

    Skillet Cheese Bread

    I was just thinking about what bread to make tonight, will definitely give this one a try. Thanks Z!
  7. WillRunForQue

    First Brisket on Pellet Smoker!

    Looks like you already have the new smoker dialed in!
  8. WillRunForQue

    Chiefs Tailgate

    Same here. Season tickets in the fam for around 30 years. Will be a good one to watch!
  9. WillRunForQue

    Feeding 40-60 for pulled beef??

    I usually buy a whole chuck roll when I do pulled beef, assuming your smoker can hold it. Boneless and very little trimming needed where I get them at a local butcher. Post some pics!
  10. WillRunForQue

    Eye of Round Smoke

    Looks like you made a good choice on the method, nice! I'd take a plate!
  11. WillRunForQue

    Are smoke types different?

    Part of your question is about the smoke ring and part seems to be about the smoke flavor. You didn't mention the color or how clean your smoke is from each of your smokers, but it sounds like you are getting the cleanest smoke from your masonry pit. I like the almost transparent smoke from...
  12. WillRunForQue

    Assassin 48 grill/smoker

    I have been looking at these for a while. If you haven't gone to the facebook owner page, I would check it out. Most of the folks seem to run a snake method, which I have sometimes had good results with and sometimes not as good (in other cookers). It seems like an awesome cooker for the...
  13. WillRunForQue

    University of Illinois Meat Lab

    Thanks for the info, never knew about this place. I will have to stop by sometime!
  14. WillRunForQue

    Weber Kettle Zone Cooking System?

    I do this same heat deflector technique with my kettlepizza baking steel, the overall approach works well.
  15. WillRunForQue

    So I finally got my Smoke Staxx pans

    I'm interested to see what you think, they sound pretty solid on weight and thickness. Dishwasher safe?
  16. WillRunForQue

    WELL I JUST HAD TO DO IT!!

    Glad to see you jumped all in with the steel topper, that makes a world of difference in getting the toppings done at the same time as the crust. When you have good flames rolling it will be hotter than the stone by 100* or more, so 600-700 up there for how I run. Lately I have been using my...
  17. WillRunForQue

    SMOKE RING

    Drop a couple of prelit charcoal briquettes in your water pan (if you leave it dry of course). That always worked for me for a small smoke ring in my MES.
  18. WillRunForQue

    Savory Southwestern Waffles, Corn Meal, Green Chiles and Sweet Onion

    Sounds good, I am a waffle fan, wish I could get my family into them more, maybe this will be a winner! I can see adding a nice helping of pulled pork to this. I'm not a huge fan of biting into partially cooked onions though, so you ever saute yours first? Or do you think they get tender in...
  19. WillRunForQue

    Beef Dino Ribs and Brisket Burnt Ends with QView

    Looks awesome!
  20. WillRunForQue

    TRYING OUT MY NEW KETTLE PIZZA ATTACHMENT

    You'll love the new toy, Al, I sure do mine! I'll share some tips from many cooks, take them or leave them, but it's the least I can do after learning from you! Like Bregent said, I run mine at more like 500-600. I've had it over 1000, which freaked me out a little when my infrared...
Top Bottom
Back
Clicky