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  1. olaf

    Help with timing on Brining Salmon

    I've gone 12-24 hours.
  2. olaf

    inkbird IBBQ-4t honest refferals.

    I've used mine about twenty times and no problems the wifi connection and battery life is great, the temp probes and water resistance so far has been good, alarm notifications work both at the unit (continuous beeps) the phone will only give you a notification and whatever sound you have...
  3. olaf

    Smoking pork butts for a luau, advice please?

    I've used adobo seasoning on pulled pork for some Hawaiians and they freaked out "kahlua pork and pork adobo are two different things." They couldn't stop eating it, so if you use adobo seasoning just dont tell them.
  4. olaf

    Hi from a rookie

    You'll like it I just left mine on for 26 hours and still had 51% battery
  5. olaf

    Fire Roasted Poblano Cheddar

    Interesting recipe, I'll be watching this along with my ribs and beer.
  6. olaf

    liquid smoke ?

    im not a big fan of it but will use a little in summer sausage. too much and the flavor isnt right.
  7. olaf

    Big Cook Question?

    Although it's not great for preheating you could look at renting a warming cabinet to hold the meat. I would not do ribs
  8. olaf

    You People

    Oh so you're just getting started. Me too it's only money
  9. olaf

    Masterbuilt Gravity Series 560 $350

    How about I put one on a raft and drop it in the red river
  10. olaf

    Favorite Wood

    Pork hickory Beef oak Chicken cherry Venison pecan Bacon apple Fish alder
  11. olaf

    Getting that itch - Masterbuilt Gravity Series 560

    Can't believe that border is still closed. I slipped over the border back when I was in high school just drove through a field can't do that now.
  12. olaf

    Getting that itch - Masterbuilt Gravity Series 560

    Not sure where to put one but masterbuilt says you can. I also seen one online a combo drip pan water pan (out of stock of course). I dont own a MB gravity but if I didn't have so much time Invested into my current smoker I'd be getting one.
  13. olaf

    BUCKBOARD BACON

    I like how that looks. Always looking for new ways to make my bbb definitely need to give this a try.
  14. olaf

    Whole front leg . Ham , sausage and some bacon .

    That looks really good hams the one thing I want to try. I keep telling myself to make smaller batches but it's always 120 lbs and five different things which can get to be a little too much.
  15. olaf

    MN BBQ joint making the rounds

    I was going to post that and ask the question "where do you go for the worst ribs". This is as good as it gets in MN which is why there are so many active members from the northland on this site.
  16. olaf

    Cres Cor Heated Cabinet

    I bought all 1/2 perforated sheet pans with cooling racks. The 1/2 sheet pans will kinda fit in a dishwasher. Full are too big to deal with. Your cabinet comes with three 300 watt heaters (if it's like mine) left and right side and bottom. I tried what you want with the mailbox mod but did...
  17. olaf

    Cres Cor Heated Cabinet

    They will heat up fairly well with a good electric element. Believe I had mine at 300⁰ at 30⁰ outside temp. The built in heaters are only 900 watts total. Mine also never worked when I got it but an 8 dollar switch was all it took. Ofcourse you would need a new controller to get to higher temps...
  18. olaf

    Habanero Sake Wings with Ranch Tots

    Maybe if you put the habanero in the sake overnight then marinate. Nice simple recipe I may have to try it this weekend.
  19. olaf

    Pizza on the MB Gravity 1050 - This is the way

    Everytime I try that it turns into a disaster but your pizza is inspiring me to try again.
  20. olaf

    Sausage recipe building on AC Legg #10

    I think the right amount of sage will be the hardest to come up with the heat will probably hide the sage flavor. The amount of sage in the recipes that I've seen is fairly high. Since this isn't a very spicy sausage mix I would look at 1.5 tablespoons pepper flakes +- .5 and 2-3 tablespoons...
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