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  1. fatback

    Coming Soon - Better Features/New Platform

    Great news that you guys are working on so many improvements to an already awesome site and resource, but I do have a question that alot of your veterans probably already know the answer to. All of the BBQ sites (smokingmeatforums, bbqbrethren, eggheadforms, thesmokering, primogrillforum) are...
  2. fatback

    A good brine mixture and mop for chicken?

    I have used it at thanksgiving for a deep fried turkey, and intend to try it on a smoked bird but haven't yet: 1 Quart and 1 cup buttermilk 1/8 cup kosher salt 1/4 cup rub 1/8 cup hot sauce 1/4 cup brown sugar 4 green onions chopped 6 cloves of garlic smashed 1 tbsp oregano 1 tsp thyme 1/2 tsp...
  3. fatback

    A-MAZE-N SMOKER trial run

    This maze could be the solution to my salmon smoking problem. I have never cared for the salmon jerky that I get from my BSKD...can't keep the temp low enough. I prefer smoked salmon like they serve at nice restaurants and fancy brunch buffets. Cold smoked salmon, technically, should never go...
  4. fatback

    3-2-1 Ribs with qview

    sorry you got sick. Damn fine looking ribs.
  5. fatback

    since people are asking rib questions, I'll pose mine...

    should the cooking time still be 5-6 hours -- equivalent to 3-2-1 total?
  6. fatback

    since people are asking rib questions, I'll pose mine...

    My baby backs and st. louis pork ribs usually taste good, but they always seem to cook to the point of falling off the bone. Using the 3-2-1 or 2-2-1, they always emerge from the foil-braising falling to pieces. Should I modify to a, a 3-1-1, or is there an eyeball test that would clue me in to...
  7. fatback

    question about beef rib roasts and tenderloins...

    I can definitely stoke the fire up to get higher temps in my smoker, but I thought the whole point was "low and slow". You recommend more heat and shorter duration for these cuts?
  8. fatback

    question about beef rib roasts and tenderloins...

    I know when I oven-roast prime rib and tenderloin, I pull it from the oven around 120 degrees knowing that "temp creep" will take it to a final temp around 130 while it rests -- just the way I like it. Of course, in the oven I am roasting around 300-350 degrees most of the time. Since I have not...
  9. fatback

    Frying Turkey

    I have this one, and have been very pleased. I have fried two turkeys so far and done several low country boils. http://www.basspro.com/webapp/wcs/st...009000_325-9-0
  10. fatback

    question regarding leaner pork, like loin roasts and tenderloins

    Do you guys stick with your "low and slow" smoking, or do you crank the heat up and cook those with higher heat, more like roasting? I have some loins and tenderloins, and as lean as they are, I don't want to dry them out. Even at a higher temperature, they will still benefit from the smoke...
  11. fatback

    Good morning all...

    I am trying my first fattie today. Do you guys precook any of your filler ingredients (aside from eggs of course)? I am using bell pepper, mushrooms, and onions. From most folks' qvue, it looks like the veggies go in raw, but I just wanted to make sure. Thanks.
  12. fatback

    was thinking about adding mushrooms to some ABT's...

    I would saute them first to get as much of the water out of them as I could, then mix them with the other fillers. Anyone have an experience that would talk me out of this?
  13. fatback

    packer or flat???

    Looks like you're getting great advice here, but I will add one thing. The flat, being leaner and smaller, is far more apt to end up too dry. I know I have had trouble with them. Some people on the board insist their smoked flats are tender and moist every time, but I haven't shared their good...
  14. fatback

    2 butts w/Q-view

    Maybe it's a southern thang.
  15. fatback

    2 butts w/Q-view

    I do the same thing, fwiw. Often times my spritz or mop, if I do it, is straght cider vinegar. And straight cider vinegar in the foil as well, though after joining this site, I have started adding a little apple juice. But just a little.
  16. fatback

    Only 1 probe? When do I go from ambient to the meats.?

    how do you keep smoke build-up off of your oven therm? I have tried using one before, and I couldn't read it after a few hours. Of course, that was before I learned that the heavy, white, billowing smoke was BAD...
  17. fatback

    question about insulating a BKSD (BBQEngineer and others?)

    Thank you much, BBQE
  18. fatback

    question about insulating a BKSD (BBQEngineer and others?)

    I have a BSKD with many of the commonly recommended modifications, and it performs quite well for me. But during the colder months it is a bit of a challenge to maintain adequate temps. After seeing BBQEngineer's double-walled masterpiece, I was wondering if I couldn't try to insulate my smoker...
  19. fatback

    Brisket is a little dry...

    I will be following this thread to see what kind of responses you get. I suspect I know one answer...you mentioned a 5-6 lb brisket which probably means you're only smoking a flat cut -- not a whole brisket. Brisket flats are all I have tried so far, and all but one have been a bit dry for my...
  20. fatback

    Bone in or boneless?

    In fact, I smoked three of them for a July 4 party for over 100 people who thought it was the best BBQ pork they had ever had. In my opinion, none of it overcooked or dried out. I cooked it to 165, double foiled it, took it to 200, and it was just as moist and juicy as any bone-in. That being...
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