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Warm up left over smoked goods IN the VAC PACK
Great info. I have a few additions if you don't mind 1. When I reheat things that were originally cooked to a lower temp (think prime rib or pork loin) I bring it to a simmer then turn it off and let it sit for 20 minutes. This way it doesn't overcook the meat. 2. When I am in a hurry and the...- bmaddox
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Smoked venison summer sausage with Traeger
I agree with Dave on getting a Masterbuilt electric smoker. They are on sale all over the place for black friday so you can get a really good deal on one. -
Update.... First try at Venison Pastrami. Score....
I think those temps will work. If I had any roasts I would try it but I only have ground right now. Brisket has a lot of collagen running through the meat that venison does not and that is what melts at higher temps which is why I am thinking the higher temps might not be necessary. Let me... -
Does this look like butcher paper?
Paper for cooking seems to be one of those hard things to get good info on. I tried doing some research on the differences and there isn't much info out there. The main point that I could find is that butcher paper and parchment paper are not the same (butcher paper is porous and parchment is...- bmaddox
- Post #4
- Forum: General Discussion
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Update.... First try at Venison Pastrami. Score....
That looks really good! I am interested to hear if anyone has done this to a lower temp. Since there really is no fat to break down on venison you might only have to take it to 165. -
What probes are compatible with a Maverick 732?
I don't think the Maverick's can be calibrated. The simplest method is to check it for accuracy, note any variation, then keep that variation in mind when taking temps.- bmaddox
- Post #5
- Forum: Meat Thermometers
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A-MAZE-N Expanding Tube Pellet Smoker preview
Looks like I will be retiring my 6" and 18" tubes soon.....- bmaddox
- Post #14
- Forum: General Discussion
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Meat storage after smoking/ keeping meat warm
I would (and have before) smoke the day before to around 145 and refrigerate the ham. Then when you get to your destination you can glaze the ham, cover in foil, and place in the oven until it reaches 155-160. The glaze and foil will keep it from drying out when reheating.- bmaddox
- Post #2
- Forum: General Discussion
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SQWIBS Urban Garden Adventure
@SQWIB I am not sure how I missed this thread but WOW! You have some serious gardening skills. I started designing my aquaponics system a few months ago but have yet to convince my wife that it is worth the investment. Hopefully I can get her on board soon so I can have it ready by spring.- bmaddox
- Post #13
- Forum: Small Spaces
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How much is Brisket in your area
That is not what I was expecting. Here 80/20 ground is $5, sirloin roast is $6, and sirloin is $10. I guess the supply and demand is completely different.- bmaddox
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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A few Thanksgiving questions
Half a bag of lit charcoal? Or you put half a bag in then place some lit ones on top? -
A few Thanksgiving questions
It is hard to tell since this is a custom build and I haven't seen any pictures of it. If the unit is well sealed and you can accurately control the intake then you should be able to get over 250. How much charcoal are you starting with? When I start my UDS with a full chimney of charcoal it... -
A few Thanksgiving questions
Have you tried it without the water pan? The water will work as a heat sink but in doing that it absorbs a lot of the heat causing the smoker to work harder. -
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Wood Chips- To soak or not to soak. That is the question.
No need to soak. The chips won't smoke until all the water is gone so it is really an extra step for no added benefit. As for tips or techniques, check out Jeff's turkey recipes: http://www.smoking-meat.com/tag/turkey There is a lot of good info there.- bmaddox
- Post #4
- Forum: Electric Smokers
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What probes are compatible with a Maverick 732?
I am not exactly sure but I know the probe from my older thermoworks unit is not compatible with my Maverick. They look the same at first glance but the plug is a slightly different size.- bmaddox
- Post #2
- Forum: Meat Thermometers
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MES and water tray.
I would not put the turkey on the bottom rack. You want some distance between the meat and the element. I would put it as high as you can while still leaving 3-4 inches from the roof. Now whether to put it in a pan or not is up to you. Some people like it in a pan as you will get more... -
A few Thanksgiving questions
Here is a turkey with herb butter recipe from Jeff. I will be following my own but similar recipe this year. Should be a more traditional flavored turkey. http://www.smoking-meat.com/november-12-2015-spatchcocked-turkey-with-herbed-butter As for the heat issues, I read your other thread. It... -
Adam would not have shared this rib
That looks good and the sauce sounds pretty interesting. -
First brisket!
I understand not wanting to wrap as you have the time, but since that looks like just a flat it can really benefit from being wrapped. The flat doesn't have as much fat marbling as the point so it has a tendency to dry out. Good luck.
