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    Who sharpens their knives on whetstones?

    Have an old EF/F DMT stone on a mount in the kitchen drawer. Routinely pull it out for a quick touch up. Hard to beat the convenience. Gave all my water stones to the youngsters a few years back. Have to limit my rabbit holes these days.
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    New to SV, pastrami question

    I have to say, my most tender corned beef/ pastrami ever. I think the sous vide is the way to go. So juicy and tender. Going to give it a shot on my next brisket as well. Whoever ir was that had the temps posted on here before was spot on. I don’t think I would have gone longer on the sous...
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    Interesting Box Store Gravity Feed Smoker comparison video

    The difference is in flavor of smolder vs active fire.
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    New to SV, pastrami question

    Pics to follow shortly, I just turned off the sous vide to let it rest a bit. Smoked for 6 hours on the pellet with an amazn tray. Pellets, cough, unk as it is a mixed lot. Hopefully today my lumberjack hickory/oak is delivered. Tenderness is right on point ;) needs a bit more smoke, but very good.
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    New to SV, pastrami question

    I have a pastrami soaking and my plan is to smoke to around 145 then sous vide at 155 overnight. Does this sound remotely correct? Or not enough time in the bath. Thanks!
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    UMAi Hot & Smokey Soppressata

    Could y’all stick to single syllable words…..
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    Buckboard: Rinse or no Rinse?

    Wow! Going to try BBB soon, now I have a goal to shoot for. Simply stellar.
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    Seafood boil advice

    I do potatoes and sausage, pull and dump in cooler to stay hot, corn, same, all staying hot in warm cooler. Then shrimp and crawfish. I dump them in, count to ten and turn-off. They are done quick. Or do them separate, then add to cooler in rows. I like to have some butter melted with old bay...
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    Buckboard Bacon and Pulled Cured Boston Butt Ham

    Bear, lookingto try this recipe next. Costco here I come. Was wondering any difference in using a MES vs pellet grill. Still using amzn with pellet grill? Was wondering if indirect heat from Pellet grill might be too much. Thanks in advance
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    Just regular pork

    Cutoff wheel to cut out opening and used burn pot heat shield and water pan to form semi reverse flow due to location of stack. Definitely not enough airflow. Very little wood needed to maintain temp, a chunk at a time. only pic now. It’s dark out and I get skeered.
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    New Chargriller Gravity Fed Grill

    Thank you for the detailed update. I have, but have never liked smoke tubes. I am hoping I can add a split to the hopper with the briquettes and get good smoke flavor without needing to hope on one leg while facing precisely NW. :emoji_laughing:
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    Blackstone Air Fryer - question

    I have one, they are sealed up fairly good. I did get a cover and the eaves of the house also provide additional coverage. They work pretty good, definitely get hot. The cons are the baskets are pretty small, can have food stick and if you have a bunch going on up top, you really don’t need...
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    Just regular pork

    Well I got bored when left alone. Had an unused char griller table top grill… well I cut a hole in my pellet pooper and bolted that sucker up. Smoked with hickory until I wrapped, shutdown fire box and lit pellets until done. Notes, need to move and put in bigger stack for draw vs just buy a...
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    Maiden cook on my stickburner - gotchas?

    Burn clean and you won’t over smoke. Fire not smolder. As said above, good bed of coals to light the sticks, then straight wood. I put foil on my grate as the ash will fall through and you lose the bed to light the next sticks. Ymmv on that one. It will probably take less wood than you think to...
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    New Chargriller Gravity Fed Grill

    About to order from Lowes and checking on the long term status first. After voiding the warranty of my pellet grill a dozen ways, looking for something reliable that just works. I laugh a bit reading your old pellet grill stuff, my path also.
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    How many people do you cook for?

    Was two, now 6, cooking for a set of elderly parents and struggling siblings. Q never gets turned down along with soups and chili. Load up the smoker if I run it. Two butts, 12 sausages and 6 chicken breasts as we speak.
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    Tasso Ham & Smoked Sausage Tasso

    I have just been doing tasso with an 8hr salt cure then smoke. Going to try your 7 day method with pink stuff next time. Great colors. Made some for a family gathering two weeks ago, it didn’t even have time to cool. Dang youngsters et it all:emoji_laughing:
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    Charcoal Chimneys

    Always used a weed burner vs a chimney
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    Filet Mignon W/ Mushrooms In Burgundy Wine Reduction (Pics)

    Damn, I think I drooled on myself…. Very nicely done
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    Pellet Smoker - Need advice on first one

    The Chargriller 980 vs Old country Gravity vs Masterbuilt 1050. Several threads on here on + - of them. Chargriller and Masterbuilt have controllers and probes as part of the build, like pellet. The pellets do a pretty good job on smaller cuts and chicken. Ymmv. But to me fail on larger cuts...
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