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  1. simple

    slab of ribs affect temp reading?

    Wow, Pops!  I've been hanging around here off and on for two or three years now, and had no idea about the strokes.  You're a lucky guy to still be out and about.   I had a bit of a head injury 15 years ago that caused excessive swelling, mostly in the frontal lobe.  The neurosurgeon figures it...
  2. simple

    slab of ribs affect temp reading?

    I have a rack of spareribs on now, only the third time I've tried ribs.  I cannot seem to keep the temp down in the 200-225 range.  Same thing happened last time.  Normally, my drum is rock-solid. I'm using a Maverick 732 thermometer with the pit probe clipped under the rack the ribs are on...
    • simple
    • Thread
    • Replies: 4
    • Forum: Pork
  3. simple

    yuck! I think. smells pretty strong

    I pulled some of this cheese out today and it was still too smoky for me.  Cubed some of it up and took it to work for a potluck...  Made it clear that I thought it was too smoky but wanted anogther opinion, that they wouldn't hurt my feelings if they trashed it after taking a bite.  You'd have...
  4. simple

    yuck! I think. smells pretty strong

    Thanks for all the replies. 2 hours was the plan, since this was my first attempt.  I figured I could always add more smoke.  I just totally zonked out.   Part of the problem may have been not enough airflow, also.  I have a computer fan blowing into the rig, but only using a 6 volt power...
  5. simple

    yuck! I think. smells pretty strong

    Sharp cheddar, apple dust from Todd, and a, um, rather extended and unexpected siesta. As in sawing logs in the recliner... for about 4 hours.   So.... a little over 6 hours of apple smoke before I took the cheese out to wrap and hide in the fridge.  The smell was my first concern--definitely...
  6. simple

    I'm really cold smoking cheese

    That's why I like this forum!  I was going to ask the same question that Fire asked.  You folks do a great job of doing the hard thinking part for me quite frequently.  I just have to read the differing thoughts and decide which way to go. I'm going to try a little cheddar tomorrow while I'm...
  7. simple

    no time to pull after smoking

    yep.  foiled it before I put it in the oven. I don't like to foil, cause is mushes up the bark, but I thought that was the best way to do it. Kept it in the foil when I stuck it in the fridge
  8. simple

    no time to pull after smoking

    I may have royally screwed things up on this, but I did what sounded lease wrong. Two butts on my drum, one 12#, one 8#, both stayed about same in temp until about 170.  Small one had a short stall, then rose logically to 195, so I pulled it The larger one stalled at 170 like the small one...
    • simple
    • Thread
    • Replies: 5
    • Forum: Pork
  9. simple

    Smoke temps for bacon??

    I don't have near the experience most of the folks around here do, so take this with a grain of salt...  I started cold smoking bacon this summer, trying to keep temps below 100, as has been mentioned here.  Having a lazy streak, I decided it was too much work to keep changing ice blocks, so I...
  10. simple

    Holiday Turkey Practice with Q-View

    That looks great!  Just as importantly for our household, how did catching the drippings for gravy work out?  Did you use any other liquid in the drip pan?
  11. simple

    think this will keep things warm enough?

    Sorry.  I didn't make myself very clear.  I'm not going to have access to an outlet.  Long story, very regimented, policied-to-death employer.  This seems to be a whole new idea for them.   I get a lot of blank stares...  everybody around here just nukes stuff.  I'll do it if that's my only...
  12. simple

    think this will keep things warm enough?

    This isn't catering, really, but this forum seemed the most logical place. I'm taking some pulled pork into work next week, and the plans for reheating it have fallen through.  That leaves me with two options that I can see:  1.  Nuke it when we're ready for it   2.  reheat it on high in a...
  13. simple

    doesn't feel/look right...

    Thanks, Pops! I just got around to looking into these.  A couple look like good deals to me... Unfortunately, they also look like they cause me to end up in the dog house for a rather lengthy stay.  Told SWMBO this week that one closet of clothes was enough.  If she wants something different...
  14. simple

    doesn't feel/look right...

    I finally got around to slicing the rest of this chunk.  Looking it over, I could where I was slicing from the "wrong" direction.  It was too small to change the slicing direction, so I finished it up as is.  Still tastes good no matter how it's sliced.  My old Rival slicer I picked up does...
  15. simple

    skin make any difference when figuring amount of cure?

    well, duh!  I should've thought of that.  I use google erything else.  That's how I found you folks!  I'll give it shot and see what I can learn.  Thanks for the suggetion!
  16. simple

    skin make any difference when figuring amount of cure?

    Nope, no thick bacon, we like it sliced thin-- allows us more slices at once...
  17. simple

    Cold Smoking Cheese in the Smokehouse!

    We freeze cheese all the time.  Used to live 20 minutes from  a cheese maker.  we would by sharp cheddar and colby as a small wheel, cut into chunks and freeze.  I may crumble a bit when sliced after freezing, but never enough to create any problems.  The little crumbs that might flake off are...
  18. simple

    skin make any difference when figuring amount of cure?

    For most folks here, that would have meaning.  I'm probably the least outdoorsy person around here.  Dad tried his best to make me a fisherman, but it never took.  I don't know that I've ever seen a fish fileted.  When all you're dealing with is sunfish, there's not much there to fillet... ...
  19. simple

    skin make any difference when figuring amount of cure?

    Now I know why I've read about trimming a belly for bacon, This thing was a mess.  Not much to it meat-wise, even thinner than the last one.  I cut a chunk off to square it up, and decided to try to skin it before smoking since I figured I wouldn't lose too much if I screwed up.  The first...
  20. simple

    dead wood any good?

    Thanks for the info on the soft spots.  I'm no lumberjack by any means, but I've taken a few down.  Luckily the area is wide open for the most part, not too concerned with having to hit a drop zone.  Went out earlier this week and looked at it, shouldn't be a major issue, may have more (awfully...
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