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  1. tlhiv

    Turkey Brining Explanation

    I too enjoyed the read. I'm always interested in the "science" of smoking meat, so any more information like this is always welcome to me.
  2. tlhiv

    Turkey Brining Explanation

    For those of you (like me) that need to see good analysis done in order to understand a topic, I recommend an article that I just ran across involving turkey brining. http://www.seriouseats.com/2009/11/t...ng-basics.html This article shows (among other things) the weight (due to water) loss at...
  3. tlhiv

    Approx Smoking Times

    Just keep in mind that since briskets are typically flatter than butts, it may take the brisket less time to get to its plateau. However, my experience has shown that even though the brisket gets to the plateau sooner, it also spends more time in the plateau than the butts. Just don't give up...
  4. tlhiv

    Approx Smoking Times

    I did a single butt my first smoke just to "make sure". It's very difficult to mess butts up provided you just keep those temps in the 225-250F range throughout the smoke. If you apply a rub to this butt and keep those temps there, you (and whoever you decided to help you eat it) should...
  5. tlhiv

    Approx Smoking Times

    I have done several butts (consisting of single butt smokes and as many as 7 approximately all the same size of about 4.5 lbs each) and I almost always have to figure closer to 2 hours per (largest butt) pound. For my smoker (classic offset design with 1/8" carbon steel and 20"x40" cylindrical...
  6. tlhiv

    Help with Drying my Wood

    Bman, I want to say another "thank you" for the idea of putting the coals on one side of my firebox and the wood on the other side to heat the wood before putting them on the coals. I tried this technique this morning, and the same wood that I previously had trouble getting "started" now...
  7. tlhiv

    Help with Drying my Wood

    I actually use charcoal and wood, but I have found myself using less and less charcoal during my smokes when I have good dry wood. That is, when I use the commercial wood chunks, I seem to use a chimney full of lump to get started, and then I mostly use the wood chunks throughout the rest of...
  8. tlhiv

    Help with Drying my Wood

    Bman, Thanks for the tip. I will try this Saturday during my smoke. Also, I assume that once you open your firebox to put the heated wood in the coal pile, you place more wood in there to preheat. Right?
  9. tlhiv

    Help with Drying my Wood

    Thanks for the reply Beer-B-Q. I have a homemade classic offset smoker (see attached pics) and I usually keep the firebox damper almost completely closed as I seem to get enough oxygen feeding back through from the smoke stack. I do allow a little air to enter through the firebox damper...
  10. tlhiv

    Help with Drying my Wood

    Since I began smoking several months ago, I have experimented with several wood supplies. The majority of my smokes have been with commercially sold bags of wood chunks from retail stores like Home Depot, Lowe's, and even Wal-Mart. An advantage to using these wood chunks is that they appear to...
  11. tlhiv

    My Very First Fatty

    Here are some pics of the finished product. I must say that it was quite a tasty treat. I'm pretty impressed. My only complaint is that it seems a little greasy. I suspect that's more from the pepperoni and less due to the bacon, so hopefully future fatties (e.g., breakfast) will be close to...
  12. tlhiv

    My Very First Fatty

    Thanks. Should it rest before slicing (like my long smoked meats)?
  13. tlhiv

    My Very First Fatty

    Should I expect the fatty to stick to my stainless steel grates, or should the fat in this thing help the stickiness when it's time for me to remove it?
  14. tlhiv

    My Very First Fatty

    I am seriously curious to how it looks in the smoker, but I refuse to open the smoker door. I guess it's done with the probe thermometer says so
  15. tlhiv

    My Very First Fatty

    Well after reading alot about fatties and being too impatient to wait for the weekend to do a breakfast fatty, I decided to try my hand at a pizza fatty for my first fatty attempt this afternoon. I went with just regular ground breakfast sausage, pizza sauce, pepperoni, mozzarella cheese, more...
  16. tlhiv

    Fatty taste question

    Thanks for all the info folks. I'm definitely giving a fatty a try soon. I think next weekend I'm going to smoke a couple of pork shoulders and a chuckie. I think I'll put a fatty on at the same time, and that way I'll have breakfast. Thanks again!
  17. tlhiv

    Fatty taste question

    I have had my homemade smoker for several months now and have smoked several pork shoulders, a couple of briskets, a turkey, and even a meatloaf. I have not yet attempted a fatty, and I would like to try my hand at it. I am a huge beef fan, and I love ground beef in virtually all its forms...
  18. tlhiv

    Multiple pork butt question

    My first smoke ever (which was on my homemade 20" diameter classic offset smoker) was a single pork butt and it took me ~ 14 hours (for my 7lb butt). Since then, I have only smoked 5-5.5 lb (max) butts, and it takes me 11-12 hours no matter how many I put in there. About a month ago I had 7 of...
  19. tlhiv

    Wife wants a really good vinegar sauce

    Here's my Granddad's recipe. It's a big hit around here. 2 cups white vinegar 2 cups ketchup 2 cups (dark) brown sugar 1/2 cup mustard 1/2 cup lemon juice 1/2 cup worcestershire suace 1 stick butter hot sauce (to taste) black pepper (to taste) bring to boil. simmer for about an hour
  20. tlhiv

    2nd brisket much better than 1st

    I like the idea of not using a marinade since that way I can be guaranteed that I won't taste any of the marinade flavor ;) The brisket only cooked 2 hours in the foil (from 161F to 180F). I waited until 161F because I wanted to make sure I was out of the plateau. It spent about 3 hours or so...
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