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  1. stevetheteacher

    Smoking Chuck Roast this Week

    The next question is should I marinade the chuckie or not? If so, for how long? Thanks!
  2. stevetheteacher

    My new hobby

    I'm hooked too
  3. stevetheteacher

    Smoking Chuck Roast this Week

    Thanks for the support. I am still a newbie and hope my constant questions are too stupid or annoying.
  4. stevetheteacher

    Smoking Chuck Roast this Week

    I like the sound (and the look) of that.
  5. stevetheteacher

    Smoking Chuck Roast this Week

    So should my stack be opened or closed during pre-heat?
  6. stevetheteacher

    Smoking Chuck Roast this Week

    Thanks for your quick reply, Bear! When you say close the top vent to preheat, do you mean the vent on the smoke stack? Also, although I know most people pull this meat, I intend to slice it. Would that affect my desired internal temps? Steve
  7. stevetheteacher

    Forum posts are slowing down

    I was wondering the same thing.
  8. stevetheteacher

    Pork Tenderloin

    I agree. Pork tenderloins are great. I've done them once so far and had good results. They tasted great, were relatively inexpensive, and didn't take all day to smoke. Best of all, I was able to make two and freeze two for future smoking.
  9. stevetheteacher

    Smoking Chuck Roast this Week

    Came across a certified angus chuck roast at the local supermarket and decided to give it a try. Have any of you smoked this before? What IT should I aim for? APPROXIMATELY how long will it take? All tips, suggestions, concerns, advice are encouraged and accepted. Thanks!
  10. stevetheteacher

    Video of my BBQing

    Looks great!!!
  11. stevetheteacher

    Next Smoke

    Gotcha, thanks!   Any idea on cooking time?
  12. stevetheteacher

    Next Smoke

    Thinking of either tri tip or chuck roast. Want to iron out the details earlier this time than last time.  Is 135 a good temp for both? Is one a better choice than the other? Any tips, advice, recommendations? Thanks!!!
  13. stevetheteacher

    Conflicting Pork Temperature ?

    Sounds safer to me. PS: Wife actually liked it!!!
  14. stevetheteacher

    BBQ Supper

    Good luck and enjoy!!!
  15. stevetheteacher

    Conflicting Pork Temperature ?

    Should I have left pork out in room temperature prior to smoking? If so, for how long? Wrapped or unwrapped? Etc. I pulled it at 170 and let it rest 30 minutes. I was satisfied with the finished product, except the overall cook time.
  16. stevetheteacher

    Conflicting Pork Temperature ?

    165...now we're cooking ... 8 hours later, that is
  17. stevetheteacher

    Conflicting Pork Temperature ?

    157
  18. stevetheteacher

    Conflicting Pork Temperature ?

    149 now
  19. stevetheteacher

    Conflicting Pork Temperature ?

    It went straight from fridge to smoker. There is a salty rub on it. Probe was inserted at beginning of smoke. The temp is now stuck at 145. It took 7 1/2 hours to raise 100 degrees. Doesn't sound right to me?
  20. stevetheteacher

    Conflicting Pork Temperature ?

    so what can I do?
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