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1st and Probably last Bottom Round w/q-view
That is a beautiful roast!! It's hard to believe it wasn't delicious! So what's the secret of keeping them moist? It sounds like Daboys injected it, took it off the grill at a perfect temp and foiled the thing. What else can you do? The only thing I could think of the roast was beautiful but... -
GOSM Water pan question-
Maybe so, but I've done them wet and dry and the wet are always moister!! Maybe it's just coincidence. BUt I doubt it!- bigbear
- Post #19
- Forum: Propane Smokers
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pulled pork safe time in a cooler?
I just did a pair of butts over the 4th of July and I got a late start. Didn't pull and foil them until 11:00pm. Next morning I pulled them and they were still very warm (~120-130). They were wonderful and so easy to pull I didn't use a knife once. I don't think bacteria got much of a start! -
Question about Aluminum Foil
I just started foiling my butts after years of not foiling. The bark is definately softer and the meat is juicier and easier to pull. I like a firm bark but most of my family and friends love the softer bark. You can still tell it's bark and it's different but isn't as hard or chewy. I think... -
GOSM Water pan question-
Yes! My point was that GOSM smokers don't go as low temp as I would like to make jerky. In my experience it's tough to get my GOSM down to 140 or 150 where I like to make jerky. My Traeger can do that in its sleep! Nothing to do with water or the water pan.- bigbear
- Post #12
- Forum: Propane Smokers
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Today's Smoke Pulled Pork with Qview
Looks delicious! How did the onions turn out? -
Oak for smoke
Oak is a fantastic smoke wood! But it is very different from mesquite. Oak has very high thermal output and burns really clean. I never smoke with oak by itself because I like more flavor so I always mix it with a fruit wood like apple or cherry. Get your heat from the oak and flavor from a... -
new guy from northeast Montana.........
You've got a perfect set-up to do some great smokin' plus an amazing opportunity to get some wild game! I doubt you can find a type or style of Q'ing or type of meat that someone on this forum doesn't have experience with. I don't know much about offset smokers like yours but I've seen lots of... -
Howdy From Arkansas
It totally depends on when you want to eat it!! IMHO, pork butts should be "rested" in foil and wrapped in a blanket for at least an hour after you pull it off the grill and longer if possible. There are lots of threads here at SMF on that subject. Chicken and sausage don't require resting so... -
Stuffed Tenderloin Roast - Q-View
KC that's a work of art!! You're a master!! Nothing better than a good stuffed pork roast! Yum!- bigbear
- Post #3
- Forum: Grilling Pork
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GOSM Water pan question-
I agree totally with Oillogger. Using a water pan keeps the food basted in moisture as opposed to a true dry smoke. I ususally put apple juice or even wine in the water to add a little basting flavor. It's really like spritzing without having to open the smoker. My other thought was the problem...- bigbear
- Post #9
- Forum: Propane Smokers
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Trying salmon first time, good eats?
Personally, I'd brine about 4-6 hrs., depending on your brine concentration. Pitbull's recipe is right on the money. Try it that way this time and see if you like the outcome and then adjust accorrdingly. I have found that for eating right off the smoker a less salty taste is better (and a less... -
Vertical SS Smoker only $179!!!!
That looks like a GOSM or a knock-off. That's what I paid for mine at Costco a couple of years ago. GREAT smoker! The only reason I went to a larger horizontal smoker was it was hard to smoke a big turkey or a full rack of ribs on the GOSM. But for about 80% of my smoking the GOSM was perfect...- bigbear
- Post #2
- Forum: Propane Smokers
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Trying salmon first time, good eats?
Are you are looking for a good, fresh grilled salmon meal or want true smoked salmon that you can eat now or vacupac for later. Fresh salmon doesn't need brining. Smoked salmon does. I always brine in water, old school I guess. Salmon has a high fat content and needs the brine. If you are... -
where to find cooking and charcoal grates?
Replacement grates are expensive!! I wanted to replace my GOSM grates because they were old and stained. Then I saw what they cost. No thanks, I'll just clean mine better! Here's one link I bookmarked: http://www.grillstuff.com/grill-part...ooking%20Grids Good luck and Happy Smokin'- bigbear
- Post #5
- Forum: Charcoal Smokers
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Using Mesquite wood on baby back ribs??
People will tell you it's perfectly okay to drink white wine with a big steak. But you'll never catch me doing it!! Same goes with mesquite and pork. Yes, you can do it but why? Call me a traditionalist but Texas is beef and beef is mesquite! I will say that mesquite and buffalo are really... -
Smokin in Oregon
Welcome to SMF and to Oregon. If you can get past the liberal politics this is a beautiful state. Lots of good Q around here. Not being a well known Q area like North Carolina, Texas, KC or Memphis we are more a NW blend. Lots of great seafood and plenty of red meat including buffalo (yum!)... -
CUTCO Cutlery. Anyone use them?
My son had to pay $175 for the full set if that tells you anything about how badly you were going to get screwed. You could buy a full set of Wustofs or Henckles for a fraction of that.!! I rest my case with CUTCO!! Bad news! I'm glad you said no!!- bigbear
- Post #10
- Forum: General Discussion
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how much wood should I use?
Yes, yes and yes!! I like mixing my small chunks with the large pieces. the small pieces will burn first and the bigger chunks will take longer stretcing out your smoke time. There is disagreement over whether to soak or not. I always soak my wood but not overnight. Dried wood won't absorb a...- bigbear
- Post #2
- Forum: Woods for Smoking
