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3-2-1 not falling off the bone?
I don't think the point of 3-2-1 is to have them completely "fall off the bone". It's to get a good combination of tenderness, smoke, and a little bark. If tenderness is the #1 priority for you I guess you could try just 3-3 -
Landmann or Masterbuilt???
A lot of people here (including me) have the Landmann ( GOSM ) - if you search on that term you'll find tons of posts. I like mine pretty well, but I haven't seen a Masterbuilt so I can't compare the two.- kaiser
- Post #6
- Forum: Propane Smokers
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fattie help
The tutorial shows 7 pieces per direction - so 14 strips total per fatty- kaiser
- Post #8
- Forum: Side Items
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Got myself my first smoker, have a few questions about sealing it up tight...
Does it really matter if it's sealed? My GOSM door leaks out a fair amount of smoke, but I figure as long as it's smoking and my temps are where I want them it doesn't really matter- kaiser
- Post #5
- Forum: Charcoal Smokers
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Bonless beatdown
Looks fantastic! I would not have the discipline to put so little of that good food on a plate -
bacon flavored chapstick!
nice. Do you think chap stick would take smoke? Next time someone does a cheese smoke we need to encourage them to put some in -
2nd Real Smoke - 12lb Turkey
Excellent picture! Flash? Great looking bird too -
Boiling Your Ribs Tutorial
NNNOOOOOOOOOO!!!!!! I'm sure they're fairly tasty that way - but I'll keep workin' the smoker thanks I have had a lot of success just making ribs in the oven, though, back before i had the GOSM. I put them on a rack over a shallow pan, cover in rub, pour a bit of apple juice in the pan... -
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my first fattie and qview
nice :) One trick to get a more even weave is to alternate the direction of each piece of bacon - so you don't have all the skinny ends on the same side -
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Rudys BBQ Review W/Qview
I like Rudy's... I like to put their BBQ sauce on my pulled pork. Since i've been smoking my own stuff recently I haven't been buying their meat, but I still go in to get their sauce and creamed corn.... the creamed corn is AWESOME.- kaiser
- Post #3
- Forum: General Discussion
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Confused about cooking temperatures.
As a couple people mentioned, you were probably too close to the bone when you measured 170 - or maybe when you pulled it out and put it back in you didn't insert it the same depth or something. As with all aids - especially electronic ones - you always have to ask yourself if what they are...- kaiser
- Post #10
- Forum: General Discussion
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stall temp
I think the stall is generally around 160. Just make sure your smoker temp is right and let it take whatever time it needs :) -
First fatties!
Thanks! I'm no pro but I've got a good camera and I really try. Here's one I took out in the desert near Phoenix a few weeks ago on vacation -
First fatties!
Done! They turned out well - though not as magical as the brisket I made last weekend. -
First fatties!
I couldn't figure out what to do about the ends of the bacon so I just toothpicked 'em in. I also was having so much fun building them that I forgot to season them at all - but then again they probably don't really need any -
First fatties!
My first fatties are on the GOSM and cooking nicely! I decided to go with American cheese and tots Here are the prep pics: -
