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PA meets Montana. Smoked Muley
Congrats! Lots of out of state hunters only end up with does. That's what I call a nice 5-point (we assume symmetry). Looks like you're hunting eastern MT for sure. Around Glendive? I grew up hunting muleys and whitetail in the 700 blocks by Baker and Ekalaka. -
ECA and low temp pulls
My understanding of ECA is that it starts to open at 135, but needs to obtain 150 to assure its fully melted out. I'd say pulling it at 145 might result in not having fully released capsules remaining. If you're using it for tang taste, and not as a pH accelerator for shelf stability, it should... -
Weber Smokey Mountain 18”?
WSM 22 here, in the Yellowstone Valley in Montana. I put the lid hinge kit on, as well as the gasket kit. The hinge is priceless, a little finicky, but well worth it. Gasket kit is... meh. I made a rib/bacon hanger at work that fits where the upper rack goes. I'm new to the smoker, but I love...- FFchampMT
- Post #9
- Forum: Charcoal Smokers
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Using Frozen Ground Beef in Summer Sausage?
I definitely like a tangy summer sausage. A semi-regional company called Cloverdale does a Tangy Summer sausage that's going to be the yardstick family and friends measure against because it's so popular. -
Using Frozen Ground Beef in Summer Sausage?
Will do! Thanks for the response. -
Using Frozen Ground Beef in Summer Sausage?
Doing a deep dig in our freezer revealed about a 20lb stash of extra hamburger from our farm beef from last year. With another 1/4 beef on the way in February I'm looking for ways to use some of this up. What about summer sausage? It's about 90/10 burger and 2x course ground. I'd like to mix... -
What your favorite hot sauce
I recently discovered La Perrona chiltepin in a Mexican market and I was just blown away. It's flavorful and about jalapeño spicy. Good flavor, not too vinegary - just a good pepper flavor.- FFchampMT
- Post #33
- Forum: Sauces, Rubs & Marinades
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RUAWAY LOCOMOTIVE
The wind is the worst, I actually wrap with a fiberglass blanket to keep it out of the bottom and it helps immensely. Looks like a little R2 unit trying to blend in with the Jedi.- FFchampMT
- Post #9
- Forum: WSM Owners (Weber Smokey Mountain)
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Some newbie questions.
My green mountain grill only goes down to 150 on the controller (about 170 actual with a thermometer). The controller pushes pellets in to the fire box according to your temp settings and it's temp measurements. Running at 150 I never flamed out, but it can happen. When you power down there's an...- FFchampMT
- Post #6
- Forum: Pellet Smokers
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Reheating brisket for restaurant service
As a Montanan I must inquire where this BBQ place is at? Always looking for a good BBQ meal. -
Blood on the Plate - wife issue/birth defect
My girlfriend was in the same boat until I turned her on to 'blood toast'. I just make toast, butter it, then sprinkle it with garlic salt. When the steak comes off it goes right on top of the toast so while it's resting its soaking up the juices. It's an amazing, mushy, garlicy bite of heaven...- FFchampMT
- Post #22
- Forum: Blowing Smoke Around the Smoker.
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17lb Briskets
I think each brisket has its own timing. I cooked 2 @ 17lbs on my WSM a few weeks ago, 250 grate temp (measured with a Signals controller), with a 30-40 degree ambient temp, in about 15 hours. I always err on the side of caution and try and factor in 1/hr/lb + 3 hours. Briskets are astonishingly... -
Low temp oven hack
The guys on Walton's youtube suggest the lowest possible setting with the oven door propped open with a wooden spoon. With a probe to monitor and verify, they said they could tune it up or down by the amount the door was open. -
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GMG Daniel Boone temp issues
Yeah that's something going on with the controller then I suspect rather than a mechanical problem like an auger jam. Usual tech support advice: unplug it, restart it, if it's wifi or phone attached make sure there aren't any updates to perform on the board. You can also contact GMG's customer...- FFchampMT
- Post #6
- Forum: Pellet Smokers
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GMG Daniel Boone temp issues
I have the same grill. When you first start and the status is on "0" the auger should be running the WHOLE TIME. Only when it hits "1" and the fan starts will the auger stop. If it stops while it's on 0 I bang on the tube under the heat deflector to keep it advancing. Sometimes pellets left in...- FFchampMT
- Post #4
- Forum: Pellet Smokers
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Daveomak hams
This technique is really excellent. Followed the directions to a T and produced some delicious "buckboard" ham from a butt. If anyone is in a pinch and needs STPP in a hurry - KosmosQ "Moisture Magic" is just STPP. A couple of my local Ace Hardware's carry it in 1lb bags. -
WOOT deal on sharpeners and slicer
Sold out quickly. Dang you guys! 😂- FFchampMT
- Post #6
- Forum: General Discussion
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Input Needed. Cured Turkey and a 22" WSM.
Thanks so much. This is the reason I really love this forum. Lots of experience and tips that have really helped me along over the years. I will drill down the enhanced sodium numbers, but when I gave a once over in the store it seemed pretty low. edit to add: I've seen the halfcocking before... -
Input Needed. Cured Turkey and a 22" WSM.
It does help, thank you. This is my first real run with poultry and I know I should be able to run above 300 with B&B Lump. Ambient Temps will likely be in the 30's or 40's and I know I could run 330 with wide open vents at 70 degree ambient. I did plan on hickory as we all like a strong smoke...
