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Lovin' the Smoke...Help with the ribs?
Chicken! Seriously, doing a whole chicken on the smoker is one of my favorite things so far. It's almost impossible to mess up, and the flavor it takes on from the smoke is incredible. -
I hate brisket
Thanks for the info guys. Going to go out and get a whole packer tomorrow at wallyworld (I'm a little apprehensive about this since Walmart traditionally has had some really low quality meat around here, but it's my only option other than a pricey butcher) and give it a new try. Modifications... -
Fear of flying
Also.. look at what these things are designed to take. Turbulence doesn't scare me nearly as much after watching this video! haha- elohel
- Post #23
- Forum: General Discussion
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Fear of flying
You know, I used to have the same fear of flying, and I used to think the same thing (what if the engine goes out at 35k feet?!). Guess what? The engine could completely fail at 35k feet, and you'd be fine. A plane can safely return to the ground on one engine. Trust me, I did a lot of research...- elohel
- Post #22
- Forum: General Discussion
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I hate brisket
Yeah, I'm definitely just getting one or the other. Target pre-trims the brisket so it's not the entire thing. I don't inject or brine it (should I?) as I never though people did that with beef. I also never put anything in the foil, but that seems like a good idea. All of the briskets have... -
I hate brisket
I just smoked my third brisket last night. Just like the first two, this one was an abysmal failure. For all 3 of them, I've rubbed them in a pretty simple/general BBQ rub. Into the smoker @ 225 (I tried 250 on this last one) with oak. At around 160-165, I foiled them and then brought them up... -
Smoke ring on electric?
Interesting. I've been wondering why I never seem to get a smoke ring on my stuff (MES 40"), but that might be it. I also did a PP recently and had a great smoke-ring on it, but nothing else seems to get one.- elohel
- Post #11
- Forum: General Discussion
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smoking chicken problems
I've given up on crispy chicken skin. I've tried smoking at the highest temps my smoker can go (275*), rubbery skin. I've tried low/slow and finishing in an oven at 450*.. rubbery skin. I've tried finishing on the grill.. rubbery skin. It's like the second my chicken goes into the smoker, it's... -
Why does my chicken cook so fast?
It's in a MES 40". I've checked the temp of the smoker against two thermometers and it's within a degree or two of them -
Why does my chicken cook so fast?
I read others on here talking about cooking breasts/thighs (individual ones) at 225 and taking them 2-2.5 hours to hit 165-170 IT. I did some chicken breasts a few weeks ago at 125. They cooked so fast (40 minutes) that they didn't even absorb an ounce of smoke flavor. I'm now doing... -
Humid smoke - all the time? Certain times?
I actually live in Minnesota, the anti-cold/humid part of the world hah. The last ribs I did weren't spritzed at all. I cooked them high (250-275) because it was getting late and we were hungry, but I've also done them at 225 or so and had them turn out the same. Keep in mind I'm using a MES...- elohel
- Post #8
- Forum: General Discussion
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Humid smoke - all the time? Certain times?
I seem to have a problem with getting any kind of bark formation when I smoke something. They usually turn out good, but nothing ever gets a bark.. it's always a liquid/mushy texture of the rub on the outside. I'm starting to wonder if the pan filled with liquids is the problem (MES)? a few...- elohel
- Thread
- Replies: 11
- Forum: General Discussion
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Cold Smoked Salmon!! Q-view of course
I really can't wait to do some cold smoked salmon since it has been years since I had some good lox. My only question is, does salmon not need to be cooked to any particular IT to be considered safe? -
can you rub to early
I must say, one of my favorite things about SMF is the abundance of questionable thread titles on here :D- elohel
- Post #8
- Forum: General Discussion
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Sat. night pizza on the Weber kettle
You inspired me, I just bought a grill pizza stone :D I've been unhappy with the oven pizza stone, even at 500* it doesn't cook the pizza like I want it. Hope this helps. Yours looks amazing!- elohel
- Post #17
- Forum: General Discussion
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Comparing Pellets
I would buy from Todd, personally. Good products, good prices, and his customer service is second to NONE.- elohel
- Post #12
- Forum: General Discussion
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By popular demand.... pulled pork PUPUSAS (Qview)
Well that just looks tasty. You should put up a recipe :)- elohel
- Post #2
- Forum: General Discussion
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Smoked Beef Tenderloin, Reverse Seared with Q-View
Am I crazy or does that say $25?! That would be $60 here ($10/lb). Nice! That looks great. Like you, I would prefer it med-rare, but hey, sometimes you gotta sacrifice a little. I'm sure it was still delicious :D -
Immediate Help Needed! Smoking a turkey as I type...
I think you probably hit the bone like others have said. I do that all the time without realizing it. If it's reading in the 150s in another spot, that's probably the temp it's at. If I recall correctly, the time it took to get from 155-165 was like an hour and a half for me, so you seem to be... -
Need advice on smoking a Prime Rib for Christmas
Like the other guys have said, I wouldn't use a rub that's based off of sugar/paprika/chili powder/etc. Prime Rib is such a fantastic cut of meat that you don't really want to overpower it with stuff like that. My most absolute favorite 'rub' that I've ever used on prime rib is as follows: 10...
