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  1. bmaddox

    My first try at Ham didn't come out as well as I hoped...

    Now that I looked through the pics again, it might have been the cut. This is the picnic shoulder I use:  These pics are after the first day of smoking to 145. 
  2. bmaddox

    My first try at Ham didn't come out as well as I hoped...

    I only take my shoulder hams to 155 but my method is really different. I smoke it the first day to 145 then cook it the second day in the oven, glazed and covered in foil until it is 155. It is fall apart tender. I guess the second cook in the oven steams it and breaks everything down. 
  3. bmaddox

    Need help picking out an offset smoker

    So I have decided that I am going to get an offset smoker as my Christmas gift to myself (I know I am so generous with my gift giving). I am just having a hard time deciding which one. I wanted to stay around $500 but I am finding that is a tight budget. I have looked at the Old County Wrangler...
  4. bmaddox

    Old Fat Guy Smoked Short Ribs

    Those look great and the glaze recipe sounds extremely good. 
  5. bmaddox

    Sizing and sourcing an electric element for a big smoker

    That is going to be a serious setup. 
  6. bmaddox

    The beginings of my Disco Burner!

    This should be interesting. A discada is on my wish list! 
  7. bmaddox

    Mortons quick tender subistitute

    If you use just cure #1 you aren't getting the sodium nitrate that is in TQ (unless I am missing something) which would result in it not working the same as TQ. 
  8. bmaddox

    Restaurant opportunity

    The one thing I noticed that hasn't been mentioned is the lack of seating. A restaurant with only outdoor seating does not sound appealing at all from March till October. Even for good food I am hard pressed to sit outside in the summer here. I know 4-Rivers started here with only outdoor...
  9. bmaddox

    Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish

    When you put it in the brine partially thawed, the water will get into the cavity and loosen it up. After a few hours in the brine you should be able to reach in and pull all the goodies out of the inside. 
  10. bmaddox

    Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish

    I would try to brine it for up to 24 hours then let it hang out in the fridge overnight for the skin to dry out. 
  11. bmaddox

    I don't understand these temperature variances

    Great explanation Bear! I try not to get too tied up worrying about the numbers. It is so quick and easy to change the smoker temp that I simply watch what the Maverick is saying then adjust accordingly. At the end of the day, the smoker temp swinging up and down 15-20 degrees is not going to...
  12. bmaddox

    refreezing meat?

    If you are thawing raw ground venison, then processing and cooking it, then freezing it again I don't see any problems. There are certain guidelines to follow regarding keeping the thawed meat cold, cooking to the proper temp, and getting it back down to temp quickly, but if you are careful...
  13. bmaddox

    Newcomer looking for purchase advise!

    You really can't go wrong with either unit. Both have their own pluses and minuses. The bradley is expensive to operate (buying the disks) but is a true set and forget smoker. The MES has to be monitored as the temps are not that accurate and even with an AMNPS you still have to watch to make...
  14. bmaddox

    Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish

    One way to test a turkey for approx. doneness is to see if you can easily remove the legs and thighs. A fully cooked bird should come apart just by pulling on it. You should also have an instant read thermo as a back up. I use my Maverick to monitor it while it cooks but then check it with an...
  15. bmaddox

    I don't understand these temperature variances

    You should set the temp on the MES to the required setting to achieve your desired temp. It is a pain (especially since it changes every time) but that is the method to produce the best results. You should also be aware that for the first hour or so the temps will swing up and down as the unit...
  16. bmaddox

    Another plan for Turkey to be eaten a couple of days after smoking

    Do you have any way to boil water at your office? I don't like reheating in the microwave since there is no temp control. Reheating in simmering water has worked great for me. An electric hot plate would work fine (or if you have an immersion circulator that would work great). 
  17. bmaddox

    Sizing and sourcing an electric element for a big smoker

    You could probably get a good idea of size requirements by looking at the specs for the commercial electric smokers and see what they use. 
  18. bmaddox

    A question on food prep timing

    the fresh meat could have been the problem but I have never cooked that fresh of pork to know for sure. I know that fresh meat (within days of butchering) does have a lot of moisture in it compared to aged meat and that extra moisture could throw everything off. 
  19. bmaddox

    curing and meat selection questions

    See my comments above and good luck. 
  20. bmaddox

    Drying foods?

    This and most ovens don't have fans (unless you have a convection oven). Having a fan speeds things up by getting the moist air away from the food. I have a $30 dehydrator and it works fine. It takes longer than the nicer ones but it gets the job done. 
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