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  1. FFchampMT

    STUFFER PROBLEMS

    The 5lb lem stuffer does a great job with the 3/8" tube as long as you add about 5-7% water by weight. I've heard people say they can't make them on the 15 or 20 lb lem though because it's too much pressure.
  2. FFchampMT

    How's Everyone Braving the Arctic Blast?

    I tried it as one of those 'experimental' things. It's actually been a really fun to play with. I've done a chuck roast, beef short ribs, a bunch of steaks, veggies, even finished summer sausage with it, and the girlfriend likes the 'froached' eggs I can make with it. I'd say the thing I like...
  3. FFchampMT

    How's Everyone Braving the Arctic Blast?

    Prepping the steaks for Sous Vide tomorrow with the in-laws. 2 with SPG+coffee rub and 1 SPG. Our Albertson's had choice ribeyes for $5.77/lb, so it was an easy call.
  4. FFchampMT

    How's Everyone Braving the Arctic Blast?

    We had fall-like weather for most of December and all of January. Then last week the temps nose dived and it dropped 14" of snow. I did a pork butt in 25 degree weather, but setting up charcoal or even loading the electric in and out when you have to have a parka on for sub zero weather isn't...
  5. FFchampMT

    How's Everyone Braving the Arctic Blast?

    Hasn't been above 0 degrees f for nearly a week here. Overnight lows have been in the -20 range. Had some cheeses I was going to cold smoke this weekend but I don't thing frozen smoking is a thing. Luckily I picked up a sous vide on black Friday, so I'll be doing some steaks for valentine's day...
  6. FFchampMT

    Wearing Gloves, do most people do this while BBQing?

    I have big hands so nitrile is what I use with raw meat and rubs, the vinyl ones just shred when I put them on. I usually do 1 clean un-gloved hand for my knife and grabbing seasoning bottles, and 1 gloved hand for holding or turning raw meat. I have a set of nubby, full silicone gloves for...
  7. FFchampMT

    catering for a large event

    Also, serving the brisket isn't a bad idea. At weddings I set up for serving and ask "Wet, dry, or 1 of each?" serving size is generally 2 pieces of brisket. Then set the chicken and pork past your brisket serving, so they can load up with the other proteins. If you do it buffet style I'd make...
  8. FFchampMT

    catering for a large event

    1/2 lb per person of protein is the ol' wisdom of the trade, but multiple choice bbq messes it up a little. If you offer brisket and pulled pork together, it breaks 75% for brisket. Pulled pork weight relies heavily on the bun size - your standard bulk rack buns (4") won't hold much more than...
  9. FFchampMT

    Is this a legit thing?

    I'm suspicious at best. I've broken down pellets in to dust by saturating them, breaking them up, and then oven drying and it doesn't smell like something I'd want infused in to my meat. It smells like... wet sawdust. Nothing like wood smoke.
  10. FFchampMT

    Prime Brisket For A Great Price

    Our Costco has been at $2.99/lb for prime since about Christmas. Just checked Sam's online and it's showing $3.28, the usual price. Great find, I'd have gotten 2!
  11. FFchampMT

    1st Time Venison Summer Sausage

    I think soy protein isolate can help you out there, it makes firm sausage. It's mixed with 3.3 parts water. Lem sells it by itself in most stores that carry seasoning mixes. I'd also recommend really, really mixing your meat before you stuff, that helps too.
  12. FFchampMT

    Boston butt temp stall twice

    Every cook is a learning experience, so welcome to the fold. I'll give a +1 to 'wrap at stall and finish in the oven'. I'm a recent convert and it's wildly successful everytime. 160 to 200 @ 325 takes about 3 hours or so.
  13. FFchampMT

    Beef Short Ribs S.V. 48 hrs

    The January rush to clear the freezer before the next beef comes in, lead me to a 3lb package of some short ribs. Instead of smoking I decided to try my new Anova 1000w stick instead. Their final destiny was to be made in to tacos, so I was going for a pulled beef texture. Decided on 175 for...
  14. FFchampMT

    Thermoworks Billows Operation

    I have a Billows hooked up to a Signals and here's what I've learned: Air direction is important, make sure you're blowing at or near your coals. It needs a pile of fuel to work best, minion is preferable to snake, even at low temps like 160. It needs a tight chamber to operate effectively. In...
  15. FFchampMT

    Cheap container

    I have the party stacker cooler (the smaller one) for $22 on Amazon, and cut a hole in the top. It works well, about 17" long inside but not super deep. My only regret is I should have bought the larger party stacker. I use a stock pot for 1 off steaks and stuff.
  16. FFchampMT

    wow .98 Cents a #

    Little bit of regional effect I'm guessing. I'm getting $1.04 for the loin and $1.14 for the butt. Still... Pretty cheap.
  17. FFchampMT

    Just bought my first pellet BBQ (Camp Chef Woodwind 24) - my experience so far... meh.

    I've run Bear Mountain, Green Mountain Grill, Treager, Pit Boss, Cuisinart, Camp Chef, and Kingsford pellets all in the search for a better smoke profile, both with and without an added smoke tube and I can say hands down that Lumberjack has the best smoking pellets I can buy. I am particularly...
  18. FFchampMT

    Beef sticks

    Total salt only approaching 1.5% might be low if you're used to saltiness. Did you let them "bloom" overnight? They usually taste better after a day or 2 resting as the flavors meld. Other than that I'd say you've just got a basically balanced spice mix (just likely under-seasoned). Go with your...
  19. FFchampMT

    Outside temp effect on smoker

    The gauges you're considering are both pretty thin, doubled up 19 gauge is still less than 1/8" thick. 2 walls does provide some insulation though. People with thick gauge or fractional inch thick smokers are really gunning for efficiency and a more even thermal regulation in much larger (think...
  20. FFchampMT

    First Brisket

    I'd say run it without a wrap and factor in an extra few hours, my last stall was 5 hours on a 14lb packer at 225. I've never wrapped with parchment, but they feel and look different. A non-obvious place to look for butcher paper is Ace Hardware, some of them have really good BBQ departments.
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