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  1. packplantpath

    Old homemade cookers

    Thought you were gonna say "the doctor just removed the last one from my *^&." We always use newspaper for oysters too. It's all about the easy cleanup, because eatin oysters requires copious amounts of alcoholic beverages, leading to a slim chance I'm gonna be up for cleaning for 36 hrs.
  2. packplantpath

    First Smoked Catfish (w/ Q-view)

    Nice, I knew I could count on somebody to come up with an answer. Thanks. Points.....
  3. packplantpath

    Introduction

    Just think of the crud buildup as insulation. It runs very efficiently that way.
  4. packplantpath

    Restoring my first love

    If the metal is really thin, Dutch turned me on to a method that may help, at least on the firebox. Season it like cast iron, just rub lard on the firebox, and it cooks on. No more rust, and since you are not cooking on it, you can ignore the rust and not even sand. Every 3 or 4 smokes, I...
  5. packplantpath

    First Smoked Catfish (w/ Q-view)

    Ok, thought maybe I was crazy for a minute. I knew I didn't like tartar sauce, but I thought I knew what it looked like. I guess it could be the sheen of oil, it does kinda look like the colors of a layer of oil on water. Maybe.....
  6. packplantpath

    How long to keep adding wood

    Just finished reading your post. Yea, I'd foil around 165, and keeping wood smoke to that point won't hurt. It's a nice reference point. Keep in mind, some charcoal has a more smoky flavor than others. I've found the BGE brand to be very strong, Royal Oak, not so much. Course, I can't...
  7. packplantpath

    How long to keep adding wood

    Depends on how strong you want it. If the wood is there smoking, it is adding flavor, even after the meat reaches temp. So, I recommend doing smoke half the time, then stopping. Next time, adjust according to your taste.
  8. packplantpath

    3# pork loin???

    Congrats on a good one. It only gets better from here. Never tried beechwood, how is it? I'm a big fan of apple and pecan with pork, and pecan is a milder version of hickory.
  9. packplantpath

    3# pork loin???

    Loins are lean as you mention, so bacon is not a bad idea. I also cook them a bit hotter to keep things from drying out. Closer to 300* side of things, 350 won't hurt it. At that temp, the time is much shorter too. I think the USDA says pork is safe at 140ish, but I cook mine to right before...
  10. packplantpath

    First Smoked Catfish (w/ Q-view)

    Ok, so this is the first time I've ever seen this in a pic and it gives me a chance to ask this question. Anybody else see that sparkly sheen on the meat in the above pic? What is that? I've seen it on cuts of pork, beef, and now fish. Mostly, I've seen it on roast beef, but sometimes...
  11. packplantpath

    Smoker/Grill

    Somebody has to say it, so I'll volunteer. The ECB. It is after all a brinkman smoke and grill..... Just move the ash pan the the higher grate where the water pan sits when smoking and you have the top rack for grilling. Worked great for me the 1 time I tried it.
  12. packplantpath

    Small shoulder from a few days ago

    The corn looks like the best part to me, but that's probably because I haven't had any this year yet, and probably won't get any unless I go to a farmers market. We had an early temp spike of 100* in May for about a week that just ruined our corn crop. It is now 2 feet tall (this variety is...
  13. packplantpath

    Suggestions, observations or hints needed.

    Personally, mopping every 30 minutes is excessive, and results in things taking longer due to heat loss. I shoot for once every 1.5 hrs, but your call on that one.
  14. packplantpath

    Some beef!

    Sounds pretty good, except the nutmeg. I've had to keep nutmeg out of our house since my wife always seems to get experimental with it. It never goes over well. You've never lived until you've had nutmeg flavored french toast, and not a mild sprinkling, a ton.
  15. packplantpath

    How to keep Skeeters away?

    I've got a sure fire cure for the mosquitoes on the deck. Buy one of the coleman mosquito attracting traps that use propane. Then, give it to your neighbor. The thing attracts mosquitoes, so the ones that don't get trapped (which is a lot of them )end up in the neighbors yard. Problem solved.
  16. packplantpath

    Can you smoke a Chuck Roast?

    Glad to see you persevered. My first chuck went similar, but without the inclement weather. I though it would never fall apart. It ended up needing to get to about 210* before it would pull, but pull it did. Next time, you know what to expect, and it will surprise you anyway!!
  17. packplantpath

    Need some time

    I don't know you personally like some others here, and I have no clue what is going on to make you want time away, and frankly, it's not my business. But as far as I'm concerned, you moderators here have done a great job keeping things civil and on target, with a mishmash of fun and play for...
  18. packplantpath

    first brisket today

    Nice! Wish I had a free weekend to smoke something. Seems like everybody is getting married this summer and I have not had a free weekend in 2 months. I may just have to take a day off work to get my smoke fix.
  19. packplantpath

    My New Smoker & Modifications

    Looks pretty sweet. How do you think that handle on the basket will hold up? Just curious.
  20. packplantpath

    Just introduced myself in the roll call section....

    What difference does the condition really make (unless of course they have holes rusted through, or big dents). The paint is not gonna withstand the heat, so you have to sand and repaint anyway, right? Good luck man!
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