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King Mattress
All I can say is we had a waterbed for in Ft. Lauderdale for 35 years and loved it. Went to a motionless one the last 10 years. Then moved to Sebring & Judy wanted a new bed , so I haven’t slept since. That was almost 20 years ago. I’d give anything to get my waterbed back! Al- SmokinAl
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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Rib membrane vent
I still leave them on, they come right off after they are cooked if you don’t want to burn them off. Al -
Burgers on the Lang
Love the color on them. We like to smoke them up for chili! I bet they were delicious! Al -
1st overnight smoke = Fail
You’re fine, the IT was above 140 before it dropped, so even if you injected it, it still should be fine. Just finish it up & have a great lunch! Al- SmokinAl
- Post #2
- Forum: General Discussion
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Not new, just finally coming back home...
Dang Bro, it’s good to have you back! I was AWOL for a while too! Looking forward to seeing your new cooks! Al -
Christmas Day Brisket
Thank you for posting your potato recipe. We will definitely be trying it. Al -
First time pulled pork with the new recteq!!
Looks excellent! Did you use a finishing sauce? If not you may want to try that next time, it takes the PP up a notch! Al -
Christmas Eve Ribeye Roast MES 30
Doesn’t get much better than that! Al -
good wife
Nice board & your wife sure knows what you want, great present for a cook! Al- SmokinAl
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Briquette/Lump or Just Wood to Start the Fire?
I agree with the above, what ever is the cheapest alternative to start the fire is best. Plenty of guys on here have access to unlimited wood supplies, so they wouldn’t be starting with charcoal. But as Chas said wood splits around here are expensive. Al- SmokinAl
- Post #3
- Forum: Wood Smokers
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Hydroponics Growing System Indoor Garden
What ec meter do you have & what are you keeping the nutrient levels at? My plants are burning & can’t seem to figure out if it is too much light or to much nutrients. Al -
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Pork loin: Whole or Sliced?
Looks like @thirdeye has you covered. We love pork loin & it is nice that it is still cheap. We like them cooked over wood on a rotisserie. Al- SmokinAl
- Post #3
- Forum: Sous Vide Cooking
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Is my bacon curing properly?
I have been using the DD calculator for quite a while & for me, vac sealing, but loosely works the best for me. Just enough air left inside to create liquid, and no worries about the seal leaking. I also go a minimum of 14 days in the cure. I just made a batch of bacon & the schedule worked out... -
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Curing Chicken Breast
This is a brine cure, the original recipe calls for 1 tbs of cure#1 per gallon of water, You could safely use up to 4 tbs per gallon. 2 tbs per gallon is perfectly safe. It does it’s thing in 24 hours. You can put as many breasts in as the container will hold, just make sure they are all... -
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Judy’s focaccia art
Thanks a lot guys, Judy was really excited to see all the nice remarks! If we can make it to the gathering, maybe she would make one for that. Al -
Judy’s focaccia art
Judy & I love focaccia bread & she has been wanting to do a focaccia art bread. So on to Pinterest & here we go. She looked at a bunch of photo’s & we ended up with her own design. She set it up on a tray to get an idea of what she wanted. Then she just transferred it to the dough & added...
