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  1. pitrow

    Trout?

    I'd do it in this order of preference: Oak... should be pretty darn good Hickory - ok, but don't over do it, could over power the light taste of the fish. Mesquite - only if I have no other choice and go very easy on it.
  2. pitrow

    MES big load temps & recovery discussion

    ok, it's been quite a while since I've done physics, but this seems like it might be an answer, and it even holds with Illini's experience. Given that temperature change is proportional to temperature difference (the greater the difference, the quicker the change), and that if you have a...
  3. pitrow

    My best buddy is not doing well

    Best wishes for Scooter and your family. Hope he pulls through it.
  4. pitrow

    mes insulation?

    I would imagine that most fiberglass insulation would be ok at temperatures we use in smokers. May not stand up to direct flame, but in the walls of a smoker I'd think it should be fine. I built an insulated cover for my lil' chief smoker with regular old 'glass insulation sandwiched between two...
  5. pitrow

    Vidialia Onions?

    Slice thick (about 1") and separate rings Dredge rings through batter Deep fry in 365 degree oil until golden brown, about 3 min. Let cool slightly Enjoy. :-)
  6. pitrow

    Giving up on my Traeger

    I get plenty of smoke flavor from my MES. However, my brother gets very similar smoke flavor on his traeger. Smoked pizza from his traeger is one of my favorite things. Is it possible you got a bum unit that doesn't burn the pellets adequately? His on the high setting will put out enough smoke...
  7. pitrow

    Salmon Jerky

    Lol.... that makes sense!
  8. pitrow

    Salmon Jerky

    BTW, it's probably too late now, but you could have probably finished those in your oven if you can get it to go down that low. I've done quite a few batches of jerky in my oven at it's lowest setting with the door propped open just a bit.
  9. pitrow

    Salmon Jerky

    Glad to hear it worked out for ya Dawn! Sure is addicting stuff ain't it?
  10. pitrow

    Bone in or boneless?

    The bigger the bone, the better the taste.
  11. pitrow

    Cool way to peel a potato

    pretty sure that in the 15+ minutes (don't forget the time it takes to bring the water to boil), I could peel a LOT of potatoes the old fashioned way.
  12. pitrow

    Pulled pork method

    You also have to take into account the temperature of what you're wrapping too. If the saran wrap is tightly around a pork butt that's 200 degrees at most then it will never melt, even if the oven temp is 500 degrees. Very similar to the science experiment where you take a paper cup, put some...
  13. pitrow

    Have you ever left milk out overnight?

    Use it! I would. Your nose knows. I did the same thing last night with some eggs. Threw them back in the fridge when I found them this morning. They'll get the smell test when I use them next, but otherwise I'm not overly concerned about 'em.
  14. pitrow

    Dutch Oven Liners

    I was kinda thinking along the same lines as BBQBubba, but then I can also see how it would make cleanup a whole lot easier. To me it looks like it's just a sheet of parchment paper, or is it different somehow? Might give that a shot next time I'm using the DO and see how it turns out.
  15. pitrow

    Wood Chunks in a MES???

    I don't use "chunks" in mine but I tend to use limb cuttings that are up to about 1.5" wide and usually about as long as my thumb, so they could be called small chunks I guess. Works great for me. Much more consistant and longer smoke than with chips or dust. I never soak them either.
  16. pitrow

    Easter ham

    I cured my first pork leg last year for xmas. Looks like the post got lost in the server switch. Anyway, it was about 12lbs and I did a brine cure using the instructions on the TQ bag, along with some brown sugar and spices. I did inject the brine along the bone as much as I could with my cheap...
  17. pitrow

    Happy Birthday smokin70, PitRow and 316sports

    nothing much fun for me unfortunately. Just coming off a bad case of bronchitis, during which I separated a rib in an especially bad bout of coughing. So, just spending the day at work taking it easy, then dinner with some friends afterwards.
  18. pitrow

    Smoked Salmon Question

    it has always been my understanding that when you grill salmon on the cedar plank, it soaks up some of the oils from the cedar and gives the salmon a nice "woodsy" flavor. However if you let the cedar burn those oils produce some pretty rancid smoke and will ruin your fish pretty quick.
  19. pitrow

    whole pig question

    I can't really help you out with the temp and time thing but this might interest you for the rub. I was down at my parents place (mom is Dutch) a couple weeks ago for my mom's b-day party and we were smoking some spareribs, they didn't have a whole lot of spices in the pantry to make a rub so I...
  20. pitrow

    First MES Smoke?

    pulled pork, or fatties are a great way to start! Both very forgiving and make you look like you know what you're doing. As smokeguy says though, make sure you season it first!
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