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  1. N

    Found My Favorite Quick Smoke

    Philly Cheesesteak Fatty. Wow these things are delicious. Bacon weave wrapped around 1lb seasoned beef, 6 oz cream cheese (pictured is 8 oz but we're going to cut it back a bit), sauteed green peppers/onions/jalapenos, 4 slices provolone cheese. Tied up. 225 for an hour. 300 for another...
  2. N

    Pit Boss Pellet Grill - Chimney Gap

    What do you have your chimney gap at and are there any circumstances when you change it? Mine is always up pretty high because one time I put it down low and my temp went down so I went back up with it.
  3. N

    Last Weekend's Smokes

    4 lb pork shoulder with some butt rub. Italian meatballs. The power went out while doing the meatballs so I let the smoke get to them for a while (pellet tubes) and then had to finish off on the propane grill. Rolls from the bakery are the way to go.
  4. N

    Pulled Pork - Time / Temp Question

    Wow. I guess I was way off on that one. Then why do you hear the low and slow being recommended so often? I thought that was primarily for tenderness. If not, what's the benefit?
  5. N

    Freezing Smoked Meats for Winter

    I get very busy over winter with work (average about 60+ hours per week all winter) so I don't have a lot of time for the smoker and it tends to be cold in PA making the smoker work harder and also I like to do larger chunks of meat that leave a lot of leftovers. So the rest of this summer/fall...
  6. N

    Just got back from a cruise - what should I make?

    Post a poll with the options you'd like us to choose from. Assuming no poll incoming - Pork loin
  7. N

    Pulled Pork - Time / Temp Question

    So I've read and understand and agree that longer time on the smoker (low and slow) creates the tenderness for meats in general and especially when trying to pull pork. So a 10lb shoulder getting to temp in 8 hours likely won't be as tender/juicy as the same shoulder to the same temp but done...
    • Nitty
    • Thread
    • Replies: 7
    • Forum: Pork
  8. N

    Seasonings/Rubs - Buy or Make Own?

    Vac pac in smaller quantities is a great idea. Many of our seasonings end up going expired because we don't use a lot of it and we have a variety.
  9. N

    1st time smoked salmon

    Good to know. It was 1 tbsp salt and 2 tbsp brown sugar. And it was called for on 2-4 lbs of fish which I only had 2 lb so I guess I should have cut it back.
  10. N

    1st time smoked salmon

    I kept it very basic. Rubbed with salt and brown sugar. Refrigerated for an hour. soaked up the moisture with a paper towel. Smoked at 225 for about 1 1/2 hr. I was worried it was going to be too salty and it was. I was able to eat it and liked it but less salt would have been better. The...
    • Nitty
    • Thread
    • Replies: 5
    • Forum: Fish
  11. N

    Seasonings/Rubs - Buy or Make Own?

    I have just read Meatheads Science of Rubs. He says that almost all commercial rubs have salt in them so he suggests making your own rubs without salt for numerous reasons, which he lists in the article. I currently have quite a few large containers of rubs I don't want to waste so I will use...
  12. N

    Have any tips for 1st time salmon smoker?

    Thanks for the input. Like sven svensson says, anybody else have a lingering fishy flavor to other meats when smoked later? Definitely don't want something like that to happen. Put pan underneath to collect the juices like 912smoker says and clean it real good after the fish smoke and that...
  13. N

    Have any tips for 1st time salmon smoker?

    If I ever want fish or seafood I always get out at a restaurant so I don't know much about cooking it to begin with. I have more research to do but the little bit I've read it seems like there is a lot of room for error with a newbie when using a brine. But I did find a recipe where all they...
    • Nitty
    • Thread
    • Replies: 14
    • Forum: Fish
  14. N

    All In One Quick Smoke?

    Crazy how time flies. Wanted to update this over a week ago and forgot. I'm very bad with taking pictures, oooops and sorry. So I ended up doing 2 philly cheesesteak fatty. They were pretty hard to roll up with all the filling so I think next time I'm going to knock the ground meat down...
  15. N

    All In One Quick Smoke?

    Yeah I’m planning to double the recipe I found. 5 lbs of meat with other stuff mixed in should do it. A friend works at a place that does railroad ties and he got some for me last year so I made some nice pita out of them.
  16. N

    All In One Quick Smoke?

    I think I’m going to do a Philly Cheesesteak Fatty but keep the ideas coming. I’m going to save this thread.
  17. N

    All In One Quick Smoke?

    Pit Boss pellet smoker
  18. N

    All In One Quick Smoke?

    It's been decided I have a crew of about 10 coming tomorrow evening for horseshoes. I have nothing prepared as far as food. Any thoughts on what I can throw on tomorrow morning around 9am or later and have ready by 5pm for a group of 10 and it will cover all bases (no sides)? I'm not looking...
  19. N

    Christmas Ham - Suggestions Please

    ok all good, I got this. I'm going to follow Bear's process for second 2 hams of the 4 ham smoke thread.
  20. N

    Christmas Ham - Suggestions Please

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