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  1. petehalsted

    Any tips for this smoker?

    George, you are right now that I look at the pics again. That would be one way to "encorage" me to loose my beer gut, if it got burned everything time, I get into the smoker! It kind of looks to me like they might have been building it as more of a cold smoke attachment, than as a hot smoke...
  2. petehalsted

    Any tips for this smoker?

    I would say you are right , you issue is that firebox has to have a vent in it. Can't tell how thick it is, but if you can cut a hole in it easy enough, you can rig a tin can bottom as an adjustable vent, use magnets, etc. But one way or another you need intake air into the fire box and you need...
  3. petehalsted

    SmokeFest 2018!

    Only a true pit master would tell that story and have the phrase "Anyhow, all went well!" in it! Looks like a great day, and fine food. Genius starting with a Breakfast Fatty to have while smoking everything else.
  4. petehalsted

    Smoked Pulled Beef Chucky (Step by Step)

    mneeley490, that is one hunk of a Chuck roast, I am aniously awaiting your final results, as I have had my chuckie battles of late.
  5. petehalsted

    Fresh Herbs and Garlic Pork Loin

    Mine is on a carboard sleve and cone shaped, reminds me of Grandmams embroidery machine, but I suspect if I find the right can that tip will work, thanks Zippy.
  6. petehalsted

    Fresh Herbs and Garlic Pork Loin

    That's looks good, you had me at "garlic, lots of garlic" What's the trussing for? Where you trying to prevent it from pulling apart from where you scored it so deep for the spices? Asking because this Grasshopper needs help with his trussing skills, last time I tried to truss up a stuffed...
  7. petehalsted

    Smoked Mac and Cheese

    Dang it man, you got to warn a feller, you can't start your post with that first shot of the Mac and Cheese without easing me into it, going to be all day clean the coffee out of my keyboard now! That Mac and Cheese looks unbelievable, I just want to dive in headfirst. Good thing thing I am...
  8. petehalsted

    Smkryng vs....the beast! Or just a chuck roast

    Testify Brother, Everyone thinks Brisket is what separates Men from Boys, but I am telling you its the Chuck Roast. Had one kick my butt this weekend and Saturday's planned dinner was served Sunday night. And I knew better, wasn't my first Chuckie and it still kicked my butt.
  9. petehalsted

    Couple of Boneless Turkey Breast

    Final shots, All sliced up and ready for freezer. Mrs says she has to get through the last deli turkey before she can eat the "good stuff"
  10. petehalsted

    FREE Double Smoked Ham (Big Spiral Surprise)

    Another fine post Bear. It all looks good but many those breakfast plates are making me hungry! I think you need to file for a patent on the "foil basting pan", I think this is the first time I have seen you "apply" the glaze via the basting pan. What a great idea. I have one question. Why put...
  11. petehalsted

    Turkey breast

    I am guessing you decided to go with the offset, sure hope that wasn't in the MES, LOL Sounds like a successful meal, maple brine sounds great.
  12. petehalsted

    Pork Belly Burnt Ends (step by step) and is there a PBBEA?

    Thanks everyone, I did a round of bacon, mainly just to knock it off the bucket list. Not having the dedicated fridge space for curing, and perfecting my PBBE, I have decided that I will buy my bacon and make Burnt Ends with all my Pork Belly. Randy, no fork or toothpick required, we don't...
  13. petehalsted

    Chuckie way ahead on the score card...

    Thanks for the input/encouragement folks, Chopsaw one of the earlier failures was Bears method, again not a complete failure, but was drier than I would have liked. Not Bears fault for sure, just my inability to execute. I think part of the problem is I just want something from the chuckie...
  14. petehalsted

    Chuckie way ahead on the score card...

    I think part of the issue is Chuck is another one of those somewhat generic terms that butchers use for a lot of similar cuts of meat. I think they all come from the same area, but I have seen quite a few Chuck post that showed a hunk of meat way different than what we get. The chucks we get are...
  15. petehalsted

    Turkey breast

    Doing my R&D, I saw around 3 - 4 hours tossed around a lot. Mine took almost 6, but having 2 pans of Pork Belly burnt ends in the bottom of the smoker for 2 1/2 hours jacked with the times on everything else.
  16. petehalsted

    Overnight brisket

    That is a thing of beauty, can't wait for the money shot.
  17. petehalsted

    Pot of beans

    I made a pot of beans with my last doubled smoked ham, best beans ever! Yours are sure to be good in that dutch oven!
  18. petehalsted

    Turkey breast

    See my post last night, I injected, instead of brined. They had skin on them, but other than that the same. They were great!
  19. petehalsted

    Couple of Boneless Turkey Breast

    Thanks everyone, the real tale of the tape, was the Mrs. She complains about me smoking everything. But then, she was complaining the other day that all she could get from the deli was either oven roasted or hickory smoked turkey. And I saw an opportunity. Well after the taste test last...
  20. petehalsted

    Think I figured out how to have Pork Belly Burnt End Leftovers

    Chuckie finally came off at 9:55, missed the diner bell by a long shot. And was pretty much another chuckie failure. Here's the post with the details. Trust me this picture makes it look way better than it was.
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