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The general rule is you have to be friendly towards everyone, especially the new members. You have to have been a member for a certain time frame, 3 or 6 months, something like that. And you have to have posted pictures of your smoking accomplishments, better known as QView.
Give of your...
That is a long time! That much more savory though! Do you use a finishing sauce on the pork? I did on the last butt I smoked and I won't ever smoke a butt again without using it!
A hot dog can sit in water. That is about it! Water to keep the temps up...screw that. Put it in an oven at 170 degrees with a pan of water for moisture, but don't put the meat in the water!
If I remember my many drives down to South Padre, Temple is on I-35 somewhere between Dallas and San Antonio.
I have nothing but sympathy for you that you had to leave the wonderful state of Kansas! Especially since you wound up in Texas! If my wife had her way, we would be in Harlingen or...
I have a hard time judging that due to rub and such. Visuals are fine for some things, but when it comes to food sickness, I will take the thermometer!
Where did you take the temp? I have seen 15 degree temperature differences in chicken between the breast and the thigh.
I usually aim for the thigh area and then double check at the breast. Some pink from smoke and brine is normal and is not to be feared.
And to further clarify, a pan sear sucks. A metal grate, and a roaring fire is the only way to go. I did a pan sear and did nothing more than sear the bottom of my pan!
I don't have a MES, but I can comment on the chips in general.
First, there is never a dumb question! You might get some dumb responses (mine is a case in point), but there is never a dumb question. We all had to take a first step.
Regarding soaking of chips, it seems to generally be...
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