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  1. smoke 2 geaux

    First smoke with Qview

    Something to be aware of.  For food safety reasons, you need to get your meat above 140 degrees in 4 hours. Go ahead and do those mods, and you should be able to maintain the kind of temps that you need to get that done.  And, as you found out, the only thing that brinkman temp gauge is good...
  2. smoke 2 geaux

    I'm new and looking for a new smoker...HELP

    I'd have to agree with these guys. If you have a $300 budget, you can't go wrong with a WSM.  I run a stick burner myself, but I've been around a bunch of those things and have never heard one negative comment.  Heck, you see them at the cookoffs competing nose to nose with the trailer rig guys. 
  3. smoke 2 geaux

    Pulled Pork..how fine to pull?

    +1 on the mix.  I love biting into a sandwich and getting a big ole chunk of bark.  When I go to a place and get a sandwich where the meat looks like it's been through a food processor, it makes me suspicious.
  4. smoke 2 geaux

    Cold smoking pork butt and brisket

    I'm with those guys.  I'd be worried about the 140 in 4 rule.
  5. smoke 2 geaux

    Cold Snowy Sticks

    Am I seeing correctly that you hook a garden hose up to the back of that thing?  I don't see any controls of any sort, how do you stop/start/adjust for speed?  Inquiring minds want to know???  Oh by the way, nice looking sticks.
  6. smoke 2 geaux

    Char Siu

    That's what I love about this site. Where else are you gonna find this kind of info?  I wouldn't have thought of that in a million years.
  7. smoke 2 geaux

    Molcajete Salsa

    Man that's cool.  I've tried to make salsa 3 or 4 times and I have hated every one.  That's on my to do list after hunting season is over.
  8. smoke 2 geaux

    Help from Cabela's 1 hp meat grinder owners

    I don't have the exact same model you have, but there is definitely no bearing that you can get to without tearing the whole grinder apart.  They have to be talking about the tooth gear that the auger slides into.  On my grinder, you just push in the auger, then the knife, then the plate, then...
  9. smoke 2 geaux

    QView - My first brisket - the challenge of the stall

    One other thing.  That flat looked like it was trimmed pretty close.  The leaner the cut, the easier it is to dry out a piece of meat.  You may want to try a big ole gnarly full packer with a full fat cap on it.  That is good insurance aganst dry meat. 
  10. smoke 2 geaux

    Charcoal+wood or 100% wood?

    I run my SFB exactly like you described.  I tried to burn straight wood, but I didn't like all the thick white smoke every time you have to add wood.  By the time it would get settled down, it would be time to add more wood.  Now i run a pile of lump with my splits sitting to the side of the...
  11. smoke 2 geaux

    New Stuffer and Grinder YAY!!!!

    Good luck there Mr. Junkie.  Sounds like we will have similar weekends, I just acquired a new grinder myself.  I'll be banging away at the ducks in the morning and I'm currently  torn between an evening deer hunt, or watching the Saint's playoff game on TV.  Decisions....decisions.... I'll be...
  12. smoke 2 geaux

    Rub Competition between Smokey Mo, Beer-B-Q and RP RibKing

    Nothing like some member on member violence. I'll be watching this one closely.
  13. smoke 2 geaux

    accidental sauce

    That's kind of a bastardized remolade sauce.  Good stuff.  There are two varieties, white like the one you made and a red one with the same ingredients that has a little ketchup, or tomato sauce thrown in.  The classic has some capers and chopped up pickles in it, but that's optional.  That...
  14. smoke 2 geaux

    Doing my first Brisket (flat) this weekend...have questions

    Just a suggestion....  I might change that injection from apple juice to some beef broth, or lea and perrins, or garlic marinade, or something savory.  The sweet stuff like apple juice goes much better with pork than beef.  While everybody has their own personal taste, that's kind of a rule of...
  15. smoke 2 geaux

    TQ is REALLY hard to find in PDX!

    I couldn't find it down here either.  I ordered directly from Morton, but they are making a killing on shipiping.  There sausage seasoning is really good too, so I went ahead and stocked up since I was going to have to shell out for for the freight anyway.
  16. smoke 2 geaux

    couple old brisket Q's i never got on

    Man I've been craving some brisket, and those pics didn't help.  I have one in my freezer, and as soon as hunting season is over, it's going straight on the smoker.
  17. smoke 2 geaux

    St. Louis style trimmings into Riblets?

    Lord no, don't throw those away.  Smoke em up with your ribs.  They make great snacks for the cook, or you can pick the bones out of them and use the meat to put in your beans.  Good stuff right there.
  18. smoke 2 geaux

    Smoking Oysters

    I'm with Eman on this one.  Oysters are one of those rare foods that the more you do to them, the worse they get.  All they need is some hot sauce, a cold beer and a cracker or two. 
  19. smoke 2 geaux

    Freezing meat

    Crock pot makes a good re-heating vessel, if you can't do the boil in bag thing.  Put it in there on low with some sauce, or drippings, or whatever your liquid of choice is and let it slowly come up to temp.  It  comes back to life beautifully.
  20. smoke 2 geaux

    Cabela's has refurb slicers on sale... Cheap.

    I just ordered a refurb Waring slicer from Cabela's for $49.00.  I realize the reviews are mixed on this thing, but for 49 bucks, I'm willing to take a gamble.  They also have quite a bit of their other meat processing equipment on sale as well.  Check it out.
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