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. kc5tpy

    UK Build Ideas

    Hello Gavalar. Copy your thread link: http://www.smokingmeatforums.com/t/199362/uk-build-ideas/40 Left click on Wes's avavatar.  You will see send private message on the left side of the screen under his avatar.  Click on that, paste your thread link and ask him to please take a start at post...
  2. kc5tpy

    Brisket on UDS not as tender as I wouldve liked

    Hello.  The link below should tell all you need to know.  The contributors use UDS, off sets, gas and electric.  The point of my thread was can we identify why some folks are having trouble with briskets.  The answer I have in conclusion is no.  Similar cooking methods on different smokers...
  3. kc5tpy

    first crack at smoking

    Hello and Welcome to our addiction.  Glad it all turned out great for you.  Can only get better from here.  Keep Smokin! Danny
  4. kc5tpy

    ID Freezer...

    Hello.  I can't help with the PID.  I am still using caveman style.     I know the PID's are popular.  Glad. you got that unit.  Looks like it will make a cracking smoker.  Good luck.  Keep Smokin! Danny
  5. kc5tpy

    DRY

    Thanks Chef.  I have left a couple things out of my recipe thinking he is a butcher, he knows how to make sausage.  British sausage is a different animal so I guess I need to specify certain things like an amount of liquid to be added and an amount of fat to be added.  I have been vague on these...
  6. kc5tpy

    Anyone do sliced pork shoulder?

      Well I guess I can't argue with that Al.  It Is pulled.  And it is pork.  I was just talking about the traditional sauce.  For myself I don't understand things like "chicken nuggets".  Just where are the "nuggets" on a chicken?  Popcorn chicken; I have never gotten any popcorn with my chicken...
  7. kc5tpy

    DRY

    Hello my friend.  Well that may also be a problem.  I have the sausage made for me.  I specify 25-30 percent pork fat ( I figure 25% is good enough ).  It may be that the butcher is not following the directions.  WOULD the NFDM make that big a difference?  Maybe I just need to get my butcher on...
  8. kc5tpy

    First pork shoulder. Lots of ?'s

    Hello and Welcome.  Which way to lean?  ALWAYS plan on it taking longer than you expect!  Long smokes like shoulders and brisket will hold for a couple hours.  So start early or plan to eat late.  Bone in or out?  YES!  So helpful I know.  I don't know if anyone has done a test on cooking times...
  9. kc5tpy

    DRY

    Hello.  Folks I need some advice.  I LOVE sausage.  Sausage is how I found SMF.  I don't "care for" British sausage so my only choice was to try to learn how to make my own.  I never had to worry about it when I lived in Texas as I could get good sausage in MANY places.  My Great Grandfather...
  10. kc5tpy

    Today's Q

    Hello Steve.  WOW!  Been a busy boy!  Great looking foods.  I haven't had quail since I left Texas and stopped hunting ( not allowed to hunt ).  Gonna keep an eye out for them at the supermarket.  Great job  Keep Smokin! Danny
  11. kc5tpy

    Anyone do sliced pork shoulder?

    Hello.  THANK YOU!!!  I am a bit of a traditionalist.  What folks are making is NOT pulled pork.  Pulled pork originated in the Carolinas and most recipes have a vinegar based sauce which I don't care for.  What folks are doing is smoking a shoulder, tearing it up and then smothering it in BBQ...
  12. kc5tpy

    HOT quick Brisket smoke...

    Thanks Jim.  I thought those birdseye might be a bit strong.  Chili powder in the states is a totally different product than those over here.  Glad it turned out well.  Thanks for the link.  Keep Smokin! Danny
  13. kc5tpy

    Got a offset smoker for Fathers Day, new to smokers need help...

    Hello Cliff.  Don't you find that ash sticks to the seasoned cooking chamber?  Or do you use a vac to clean the ash?  Usually when I start cleaning the ash I get it stuck to the seasoned cooking chamber.  Keep Smokin! Danny
  14. kc5tpy

    Got a offset smoker for Fathers Day, new to smokers need help...

    Hello Dan.  As others have expressed, we have different grills/smokers/bbqs for different applications.  Some lend themselves better to multiple use, others may not.  I can easily see why BDC3 had a grease fire and as GoNavy pointed out the clean up when using the cc is a REAL pain and you have...
  15. kc5tpy

    ID Freezer...

    Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type...
  16. kc5tpy

    Portland Oregon

    Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type...
  17. kc5tpy

    Hello to All

    Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type...
  18. kc5tpy

    UK Build Ideas

    GRAEME!  How ya doing buddy?  Long time no hear.  Glad to have you back posting! Sorry for the highjack. Danny
  19. kc5tpy

    HOT quick Brisket smoke...

    Hello Jim.  Looks good!  You are right about rubs and seasonings.  A mates missus once saw me salting a brisket and almost had a heart attack!  But once the fat starts to render and the juices start to flow alot of that comes off.  Not only that but a brisket is a big hunk of beef! I used to do...
  20. kc5tpy

    HOT quick Brisket smoke...

    Hello Jim.  Birdseye chillies.  You may just be a tougher man than me!  I love the warning on the packaging. Your idea of folding the thin end MIGHT work but I suspect it will open up. What you can do in the future is purchase a LARGE upholstery or mattress needle and then use butchers twine to...
Top Bottom
Back
Clicky