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  1. brentman0110

    a little help with a BIG turkey

    No problem Joeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee. That is what we are here for, help ya' know.
  2. brentman0110

    a little help with a BIG turkey

    Chad, I have a q. Does the brining of the bird not help the bird while it is in the danger zone? The salt would definitely hamper the bacteria growth in my experience. Maybe not enough for a bird of this size, but I have had success with birds of the 16# nature...Thoughts?
  3. brentman0110

    Smoking a precooked ham?

    I just did this for christmas. I had a 16#'er and smoked it to 140F with a TBS of hickory. My family thought the flavor was awesome, but in my opinion, th ham was a little dry. But again, the taste was great...if you don't mind a little dryness.
  4. brentman0110

    ABT Questions

    I agree, regular cream cheese will freeze ok, but in my experience, peppers do NOT do well frozen. They get massive freezer burn and taste like crap when frozen. Too much moisture in the little fellows. If you cannot use them, just let them dry at room temp and use them in chili or soup later.
  5. brentman0110

    Too much smokey flavoring/taste...

    Has the point of only applying smoke until 140F been proven? I have sen several members here with differing opinions. Myself, I have always applied smoke throughout the cook time but wonder if there is proof to support either position. BTW. I do not soak my wood.
  6. brentman0110

    a little help with a BIG turkey

    Not throwing bad Karma around but be prepared for rubbery skin at any temp lower than 300F. The meat will be perfect, but the skin will be a waste. That is fine with me as I trash the skin anyway with my ecb.
  7. brentman0110

    test with pics

    Smoke Puss. Hmm? What type of smoke agent did ya use...Plankton...LOL
  8. brentman0110

    Hey!

    You are not all alone. I am trolling round some.
  9. brentman0110

    white smoke

    Will that also increase the heat? Seems as though it would... If it does, than that is even better for items like chicken...
  10. brentman0110

    white smoke

    Hey everybody, sorry to bump my own response, but I was just wondering if anyone had experienced this issue as well. Thanks!
  11. brentman0110

    started my smoker.

    On your way to a nice homebuilt. Don't forget to post the pics as you go along.
  12. brentman0110

    Q-view of my first smoke

    All looks well here!
  13. brentman0110

    Sausage

    No problem. Send 'em my way!
  14. brentman0110

    Sausage

    Just don't wait...eat 'em up!
  15. brentman0110

    white smoke

    I have experienced thi as well with my ecb. What I have surmised is that since this unit does not have a temp control, it usually gets to about 250F. At this temp, the water in the pan boils and creates smoke vapor that I confused as too much wood smoke. But, when I removed the body and checked...
  16. brentman0110

    Sausage

    Hey thats alright. Ya' said they tasted great! You prolly just made them even more tender.
  17. brentman0110

    Sausage

    Johnnie, what was the internal temp of those little guys when ya' pulled them?
  18. brentman0110

    Sausage

    Internally, the temp of sausage should ideally be between 160 - 180 to ensure no triconosissisisis...spelling? LOL
  19. brentman0110

    Sausage

    yeah. Between 170F and 180F. They should be plenty done.
  20. brentman0110

    Sausage

    Gotcha. I usually cook these types of sausage links and Brats to 180F to ensure doneness. Hope that helps.
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