Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. xbubblehead

    Supply Disruptions...Hogs

    Update: Sam's Club has Pork Butt for $1.67/lb, if you have one near you might want to get over there. I got one that I'll cut steaks off the end and use the rest for pulled pork.
  2. xbubblehead

    Supply Disruptions...Hogs

    I'm getting into Tofu and Vegetable grilling and smoking. I haven't been able to afford beef in months and now pork and poultry are joining that list. Going to Sam's Club this morning to see if I can afford a pork butt to cut into steaks and pulled pork, probably my last shot at it.
  3. xbubblehead

    Pellet vs charcoal smoker

    I prefer the smokiness of charcoal over pellets, I have to admit the set and forget convenience of a pellet smoker/grill is tempting though.
  4. xbubblehead

    Heads Up ~ Pork Butts BOGO at Kroger Affiliate.

    Pretty stupid store making the larger of the two free on a BOGO!!
  5. xbubblehead

    Cuisinart COS 118 getting up to temp issues

    I think it's more than just the bottom vent. The Char-Broil 16" bullet has only a bottom vent and it want's to run a 250F naturally, I have to work to get it to run cooler. The air passage configuration on the inside around the charcoal grid and ash pan are as important as the vent...
  6. xbubblehead

    Cuisinart COS 118 getting up to temp issues

    I wouldn't remove it, running it dry should increase the temperature though you might have to spritz which is counter productive since you lose heat every time. You might try burning lump charcoal, it does burn hotter, so does wood but that could be a real challenge.
  7. xbubblehead

    Cuisinart COS 118 getting up to temp issues

    Out of curiosity, are you using the water pan and have you tried it without the pan? I have the Char-Broil 16" bullet smoker and I have a hard time holding the temp down to 225F with a pan full of water!
  8. xbubblehead

    Ace Hardware

    I'm not impressed. Yeah they have a few top-end grills including Big Green Egg but not so much for the commoner who is on a budget. I easily beat Ace's prices at other local big-box hardware stores and have more success finding what I need as well. Before our local hardware store joined the...
  9. xbubblehead

    Which charcoal brand do you use?

    Plain old Kingsford Original, burns predictably and is cheap in the dual 20 lb bag packaging from Sam's Club. I've tried other brands over the years but keep coming back to Kingsford.
  10. xbubblehead

    3-2-1 or 2-2-1

    Update: Too much going on Sunday so I smoked a rack today. Did a 5 hour unsweetened apple juice marinate, off the shelf rub and smoked for 4-3/4 hours total, spritzed with apple juice every half hour of the initial 2 hours. Held between 220 F and 240 F, the wind caused the temp to spike up...
  11. xbubblehead

    3-2-1 or 2-2-1

    As close to 225F as I can hold the smoker. My budget Char-Broil 16" does a surprisingly good job at holding temp since I made some mods; temp gauge that actually reads the correct temp and a gasket at the barrel to charcoal tray and lid to barrel surfaces.
  12. xbubblehead

    3-2-1 or 2-2-1

    Thanks, that's what I thought. Since I'll be using unbleached parchment paper rather than foil, I'm planning on adjusting the next smoke to compensate for the paper.
  13. xbubblehead

    3-2-1 or 2-2-1

    I'm going to try wrapping some Baby Backs tomorrow. Since there isn't as much meat on BB's as St. Louis ribs should I reduce the uncovered smoke time to 2 hours vs. 3 hours to prevent over doing it?
  14. xbubblehead

    Griddle Tuna

    Freezing at the proper temperature for at least 15 hours is an accepted means of killing parasites in fish but doesn't that also destroy the texture that Sushi lovers desire in the fish? I can see that as a good method for soft fleshed foodstuff such as Pickled Herring but not so much for fish...
  15. xbubblehead

    Griddle Tuna

    Back in college in a graduate Parasitology course I saw all the critters that can infest seafood and fish, been cooking mine well done ever since. Pity is I used to love pickled herring. No, pickling isn't the same as cooking regardless of what they say.
  16. xbubblehead

    What Beer Did You Drink in High School?

    Narragansett (local brand) or Pabst.
  17. xbubblehead

    Food Safety News - 09/09/2021

    I have only recently been reading these reports and while they can be alarming I'd like to get some perspective on the topic. My initial reaction is that food safety in the US is declining but without knowing the data trend my reaction may be totally wrong. Is there a site where I can gain some...
  18. xbubblehead

    vacuum sealers

    Follow up: The newer containers do appear to have significantly different seal ports than the ones I had, not sure they are worth the price for my use.
  19. xbubblehead

    vacuum sealers

    Occasionally get surprised by the moisture content in some foods, poultry and ground meat especially. Maybe I'll have to take a second look at the canisters.
  20. xbubblehead

    vacuum sealers

    I've used the basic counter top Food Saver for over 15 years with great success. There are a couple of negatives though; it does not do well with liquid laden foods, sucks the liquid across the heat strip area and occasionally gets a bad seal as a result and the bags are wasteful so I always...
View older results
Top Bottom
Back
Clicky