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  1. id2nv2nj2ca

    Temperature of brisket after wrapping in foil and going in cooler...

    The cooler had been outside, but I took it in to rinse it off with warm/hot water.  So, I don't think that would have been the issue.  I only cook to IT now, as I have learned my lesson....sort of.  The flavor was OK, but it was pretty dry on the outside edges.  The middle part was much better...
  2. Temperature of brisket after wrapping in foil and going in cooler...

    Temperature of brisket after wrapping in foil and going in cooler...

  3. id2nv2nj2ca

    Temperature of brisket after wrapping in foil and going in cooler...

    Hi everyone.  Tried my hand at smoking a brisket overnight.  First, I don't understand the difference between the flat and the tip, even after watching 4 or 5 videos of prepping one.  I think I got a disfigured one from Sam's, but live and learn, right? :)  It was over 16 pounds from the store...
  4. Brisket.JPG

    Brisket.JPG

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  5. id2nv2nj2ca

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke whatever floats our boat for Thanksgiving.”
  6. id2nv2nj2ca

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke whatever the boss (my wife) says for Thanksgiving.”
  7. id2nv2nj2ca

    OMG....Smoked meatloaf

    Thanks everyone!! Just need to make it bigger next time, too.
  8. OMG....Smoked meatloaf

    OMG....Smoked meatloaf

  9. id2nv2nj2ca

    OMG....Smoked meatloaf

    So, I came across a thread or newsletter post about smoking meatloaf. Just going to put out there that I will never eat meatloaf any other way again. Wow...amazing!!!
  10. image.jpg

    image.jpg

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    • Album: OMG....Smoked meatloaf
  11. id2nv2nj2ca

    Cedar smokehouse construction

    Time for me to make a fool of myself.....AGAIN. How do you control the temperature in your smokehouse? It looks AMAZING, by the way. Great craftsmanship.
  12. id2nv2nj2ca

    New Yoder 640 on the way!

    Thank you for the replies to my questions.  Based on the answers, I have to assume that there is no possible way for the temperature inside the smoker to be the same on the side away from the fire box.  I really want to find or make a smoker with the heat source the full length of the smoker, so...
  13. id2nv2nj2ca

    New Yoder 640 on the way!

    I fully realize I am probably going to make an idiot out of myself with this question.  Or these questions, but..........  What is the heat source for this smoker?  Is it the pellets, or is that only for the smoke?  If it's the heat source and the smoke source, how long do they last, and...
  14. id2nv2nj2ca

    Just discovered a time saver...

    For some reason, probably all the Diners, Drive-In's and Dives the wife and I watch, where some places will marinate or season things, sometimes for days, I figured putting on the rub overnight and a bit longer would add more flavor to the meat.  And just now it hit me that all that liquid that...
  15. id2nv2nj2ca

    My first Salmon smoke

    Because of the price of fresh salmon, I have been hesitant to try smoking it, but yours looks great.  A few questions, though.  It looks like it was on a shelf above some of the other things you said you were smoking at the same time.  Does the salmon not drip?  If it does, did it add salmon...
  16. id2nv2nj2ca

    Thinking about building a smoker out of an old freezer......

    Thanks Michael.  I'm sorry I missed this comment of yours.  That might be a good idea, but sounds expensive.  I also have to wonder if the heat would come from the right direction with what I am trying to accomplish with this particular build.
  17. id2nv2nj2ca

    Just discovered a time saver...

    That would certainly be a time saver.  I'm surprised there is no difference in the flavor from letting the rub "marinate" overnight and even longer.  Thanks for the tip, may just try that next time around.
  18. id2nv2nj2ca

    AMNPS + MES40 with mailbox mod troubles

    "with the fuel source lower than the intake, all the smoke will eventually snuff out the flame (or in this case the embers) due to the lack of oxygen being replaced with smoke." Can you clarify what you mean by that, please? I'm not the sharpest tool in the shed.
  19. id2nv2nj2ca

    Just discovered a time saver...

    Hi there.  In prepping a couple butts to smoke tomorrow for eating on Labor Day, a light bulb went off in my head.  See, in the past when we have finished putting the dry rub on one, we would lay out at least two long pieces of plastic wrap to wrap them in and put in the fridge overnight. ...
  20. id2nv2nj2ca

    Thinking about building a smoker out of an old freezer......

    You're welcome.  It's well deserved. Something I don't think I have said in any of the posts I have made on this forum since joining it is that I am very anal.  When I read a recipe or steps to follow to do something, supposedly "right", I try to follow said instructions to the letter.  When...
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