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First Time Brisket Smoke - The Jury Is Out
You'll feel almost no resistance when you probe the brisket at around 200. -
First Time Brisket Smoke - The Jury Is Out
Ditto. Temps are off somewhere in there. Sounds overdone. -
Honey BBQ sticks
- mfreel
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Honey BBQ Sticks.jpg
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Root Beer Wings
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Root Beer Wings
I got a wild idea to try a root beer marinade for some chicken wings. I marinated these for about 24 hours. I put them on a rack for an hour to get rid of some of the extra moisture, then I sprinkled them with some of my favorite rib rub. These went into a preheated smoker at 250 for about an... -
Finished Wings.jpg
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Rootbeer Marinade.jpg
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Recommend me a stuffer
Pull at a minimum of 155, IMHO. I like to go to 165 IT for sticks. Personal preference. -
Recommend me a stuffer
I agree with Bear. If you sit at 165, the things will never get done. Gradually get to 180. As for your stuffer, one thing I've learned, and learned quickly, was to bolt the thing to a base. For me, I drilled holes in my deck rail and I bolt it to that. Really eliminates the frustration... -
Sub Zero Deer Sticks
Looks good. 2 things I'd add. First, I like using 19mm casings, but it doesn't look like you had much problem with the 17s. Second, I think you can creep up 10 more degrees to 180. They're sticks. Get em done. -
Awesome recipe for a wicked smoked samon
We're just messing with you about pics. Just adds to the mouth watering! -
Awesome recipe for a wicked smoked samon
PICS!!!!!! I WANT PICS!!!!!!!!!! Many of the recipes for salmon candy you find on SMF call for a soaking period after the curing to remove some of the salt. Do you think that would be necessary with your recipe? -
Time in the smoke?
AK1 got me to thinkin. I usually cold smoke cheese for about 3 hours. I like the flavor and I usually get good color. I vacuum seal and leave it alone for a minimum of 2 weeks, oftentimes 6 months to a year. Just had some 2 year old cheddar that was outstanding. What's the difference...- mfreel
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- Replies: 2
- Forum: Smoked Cheese
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See how bad I wreck THIS brisket...
That really looks great! A 19 lb brisket is a beast!!! -
Bring Smoker inside during cold weather?
If I had the means, I'd bring it in out of the weather.- mfreel
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Which way is best
Just my opinion, but I let sticks and SS sit overnight in the fridge. I think it lets the flavors meld. I don't have proof. If your mix contains a cure, I think it gives it time to do its thing. Just 2 cents.- mfreel
- Post #2
- Forum: Meat Selection and Processing
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Cold smoking and botulism with cheese?
There's a lot of info on the cold smoking and cheese page on here.- mfreel
- Post #6
- Forum: Smoked Cheese
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Cold smoking and botulism with cheese?
Wife and I just had some cheddar that I smoked in February 2014. IT WAS AWESOME!!!!!!! I think the smoking must add some kind of antibacterial protection. Not sure. This was vacuum sealed. So far, nothing I have in the fridge that's that old has any sign of mold.- mfreel
- Post #2
- Forum: Smoked Cheese
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See how bad I wreck THIS brisket...
IMHO, 19 lbs, I'd start it around 5 the previous day, assuming you stay consistent at 225. Shorten this time if you go around 235. If you get done a little early, wrap it in foil, a few beach towel and put it in the cooler. It will stay hot for several hours. My disclaimer...I've never tackled...
