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  1. i is a moose

    WSMC Overhaul

    I did another test run on Friday. It's working great, but I'm considering adding a band of fiberglass wood stove seal around the lid, because it still leaks faintly. The leakage is most prominent when the chimney is closed, so I'm figuring it's caused by backpressure. This means that hot air...
  2. i is a moose

    Smoking Boston Butt

    Anytime!
  3. i is a moose

    Smoking Boston Butt

  4. i is a moose

    Dedicated refridgerator for dry aging Beef.. That's my project this weekend!

    I think the biggest advantage to a dedicated meat aging unit is the fact that you won't have a dinosaur-sieze huck o' cow cramping your style in your kitchen fridge for the 21-50 days that many meats can be aged for. Everything else is a matter of preference. This thread shows a really tip-top...
  5. i is a moose

    Dedicated refridgerator for dry aging Beef.. That's my project this weekend!

    Agreed, not to mention that you'll be leaving exposed beaf fat out to soak up whatever fridge funk permeates a kitchen fridge. I've dry-aged smaller cuts in my kitchen fridge but because of the activity of it, I limit it to no more than a week.
  6. i is a moose

    WSMC Overhaul

    Thanks for the kind words! Thus far, I'm really happy with it; it seems to work well and many of my issues have been "the nut that holds the steering wheel" kind of problems, but they're fun to get to the bottom of.
  7. i is a moose

    What Does "ABT" Stand For?

    I've always wondered how the naming party associated a stuffed pepper cooked in a smoker or on a grill with a buffalo's stool. They really don't look alike, and I hope above hope that they don't taste the same!
  8. i is a moose

    Smoke Ring

    "Smoke ring" is a deceptive term. The red nitrate ring on barbecued meats is created by combustion gases reacting with the myoglobin to create naturally-occurring nitrates in the few millimeters of meat closest to the surface. It has no taste or texture, nor is it a marker of your skills, or...
  9. i is a moose

    Another First -16 lb Brisket Final Pics!!!!!!

    Nice lookin' whole packer!
  10. i is a moose

    WSMC Overhaul

    I allowed four days for the silicone to cure. I didn't want it gassing off while I was trying to cook, so I gave it the maximum of time to cure. After four days, I did a dry run, just an attempt to heat everything up and test to make sure all the seals worked, or that nothing produced off...
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  14. i is a moose

    WSMC Overhaul

    Now, this is the really ridiculous part of the overhaul. I've chosen to buy a BBQ Guru NanoQ because it's the simplest of the three options. It has no screens, no programs, and no real frills to it, it just reds the temps, and pumps the air. I like it for that, my lifelong motto is "Keep it...
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