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First Time Smoker
Chicken is a great place to start! I agree with this. A whole chicken may have more charm. But I find a spatchcock or quartered bird gives me better results. It's quicker, you get to season both sides of the meat and you get more smoke exposure. I find quartering the best because the thighs... -
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Advice needed
Based on my experience, this is also the way I would do it -
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New York Strip Roast
The rule of thumb I use is 30min per 1 inch of thickness. The thickness of the meat is a better indicator than the weight. A wide, thin cut will cook faster than a short, thick piece. Even if they are the same weight -
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would a brisket long hold follow sous vide rules?
My understanding is that there are 2 main things that cause dry meat. Actual drying, meaning that if you take a cut with little marbling and little connective tissue and try to cook it a long time a low temp, it will loose what little moisture it has and be dry. The extreme example being jerky... -
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would a brisket long hold follow sous vide rules?
Very interesting question. As a fan of both smoking and SV I have also been experimenting with ways of combining the 2. I really love that Temp chart! Don't know how much insight I can offer you. But as Zwiller said, I feel it will come down to collagen breakdown. It is my understanding that... -
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Venting question
My pleasure keep in mind that the vent settings I use are my own personal experience. Other people might recommend other things. At the end of the day, trial and error is your best bet. Play around with it. Figuring out how to optimize your cook is part of the fun- Fgignac
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Sous vide smoked sausage
I love doing sausages SV. I cook them to 150 for at least an hour and then give them a quick sear on a screaming hot grill. Just enough to firm up the outsides and put some grill marks on them. I'll admit I haven't tried them at 140. I started at 160 and found them too firm. At 150 they were...- Fgignac
- Post #2
- Forum: Sous Vide Cooking
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Venting question
Newbie questions are the best kind! They mean someone's getting into this stuff for the first time ;) The vents allow for proper air circulation through the smoker. Through the chimney effect, cool air is sucked in through the bottom vents, heated up by the burner, rises through the smoke...- Fgignac
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Things I Have Learned Over the Years Smoking Brisket
One of the first things I bought when I started out. ;) Yeah I have done a couple of these. They were good, and people really enjoyed them. But to me, I didn't quite get the result I was hoping for. It's unfortunate to put that much effort into something and get less than stellar results... -
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Things I Have Learned Over the Years Smoking Brisket
That's pretty much what's been holding me back. I'll get around to it eventually ;-) -
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Things I Have Learned Over the Years Smoking Brisket
Been smoking for 3 years and still haven't found the courage to do a brisket. I really have to give it a try -
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I've been smoking for two years
Same here. Love my propane smoker. I do use pellets though, in an AMPS. I love how much control it gives me over the smoke -
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Bacon advice
It says "sliced" but I wouldn't exactly call it that. The "slices" are as thick as they are wide. About 1 1/2" by 1 1/2". Would this change your recommended curing time at all? -
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Bacon advice
Hello all, I have been wanting to try and make my own bacon for a while now. I was at Costco earlier today and they happened to have pork belly, so I picked some up. I have been looking at other posts on bacon making and have come to realize that most people are using large pieces of pork... -
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Greetings from Canada
Hello all New member from Quebec, Canada. I actually just received the Smoking Meat book a couple of days ago. While looking through it I realized that several of the recipes actually come from other forum members and figured it would be a good place for me to hang out ;) I started smoking... -
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Thick Rib Eye Weber Kettle Reverse Sear 1st time
I have been reverse searing my steaks for the last year and won't be going back any time soon! It takes so much of the guess work out of the process and gives me consistent results. You can find a more detailed version of the technique I use on the Amazingribs website since that is where I...
