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  1. superdave

    Is my butt still good?

    The only thing at risk in serving it is your pride.  No other reasons for concern.
  2. superdave

    pear tree

    I know that "ships" or boats are much different than sawdust.  Have a nice day. 
  3. superdave

    To inject or not to inject (Brisket)

    My 2 cents, I do inject and don't think you can ever have too much liquid.  I also read the arguments about what temperature to pull a brisket at and think of the following:   "it's done when it's done."  No one can prescribe an exact temperature to pull a brisket at.  One can make a target...
  4. superdave

    Juicy chops

    Yes, Jimmy, I've eaten stuffed pork chops for years as well as smoked.  But has stuffed and smoked been done together? 
  5. superdave

    Juicy chops

    They are amazing.  I've never seen them anywhere else so I'm holding them as my creation until proven otherwise.  LOL! 
  6. superdave

    Buggy apple wood

    When I get wood from friends that are cutting down an old tree I encounter some of this.  It doesn't hinder my use of it at all. 
  7. superdave

    crock pot concern

    It must be an old crock pot.  The new crock pots boil food on low, a response to food safety concerns.  I still like the old style "slow cooker".
  8. superdave

    Chocolate Cookie Sheet Cake ~ Foamheart

    What  I like most about sheet cake is that it is easy to get my nuts to cake ratio up to near 50% pretty easily. 
  9. superdave

    Juicy chops

    I don't know if it would work with bone-in, but I like to brine and stuff the thick, boneless chops.  Stuffing is 50% sausage and 50% bread stuffing.
  10. superdave

    Chuck roast IT for pulling

    I put it in a foil pan with some beef broth, garlic, onion, carrots and celery. Wrap tight and into the oven until the meat will fall apart.   When the meat is done, pour your juices through a strainer and reserve for a later date when some smoked gravy over mashed potatoes would be...
  11. superdave

    pecan wood

    My Ace Hardware, home section, sells a wide variety of smoking wood, including pecan.  Do you have a Cabelas near by, they will have it also.  I bought some at Bass Pro on my last trip into one of their stores.
  12. superdave

    First Ham I need help!!!

    Java62, The smoker that you have is an insulated or appears to be an insulated unit.  These are extremely efficient and smoke with wood amounts measured in ounces.  I just bought one very similar and a ham would use around 5 oz. to 6 oz. of wood. 
  13. superdave

    First Ham I need help!!!

    Some also smoke with grape vines so don't think smoking = hardwood only.
  14. superdave

    drying wood in the oven

    My buddy makes fishing lures out of cedar.  He can only find it available wet, so he dries it himself.  He says that the secret is to get air movement.  He built a box and mounted a computer fan to it.  A hot plate in the bottom, a rack in the middle and the exhaust fan on top.  Heat and move...
  15. superdave

    pear tree

    It can be converted to chips rather easily.  My neighbor is a tree / arborist guy.  He ran a bunch of my wood through his chipper and made mountains of chips for me.  I make my own sawdust by place a box under my table saw and start cutting chunks from my limbs.  You would be surprised how much...
  16. superdave

    Chuck roast IT for pulling

    I think chuck dries out easily and should be smoked for 1/2 the cook and braised for the second half.  It retains the juices and creates an au jus for gravy or dipping.
  17. superdave

    Pork butt time?

    There are so many variables.  What box temp are you smoking at?  Are you foiling to finish or just smoking exposed to final IT?  I've read posts where a small butt took just as long as a big one. 
  18. superdave

    Back ribs from costco

    Dave, we have more in common than out name.  I also score the back of my Costco ribs but my intention was more for allowing that skin to shrink back to the bone.  I have no complaints with the results, which is all that matters. 
  19. superdave

    Pulling membrane off ribs?

    Is the problem that a lot of folks try to get the entire skin and not just the membrane? 
  20. superdave

    Smoking Two Pork Butts This Weekend

    How long until you want to eat?  If you have another 4 or 5 hours, let it go.  If you want to eat in 3 to 4, wrap it. 
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