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Char-Griller 980 After Six Months
Thanks and it was perhaps a bit verbose. But trying to contribute as a new member. Will add the connectivity to your own wifi network improves with a mesh wifi unit in some near part of house or a wifi extender. Later halves the bandwidth but since you aren't trying to stream GOT over your...- RME
- Post #3
- Forum: Charcoal Smokers
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Heritage high fat content ribs
Made heritage St Louis ribs again and followed SmokinAl's advice - salt, rub, 225F, and cooked until it passed the bend test. Final temp was a little over 200F. It worked out well. Yhe heritage ribs had more fat and meat than CostCo ribs. So I needed to cook them longer. I just got nervous and... -
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First time at smoking fish?
Thanks and upon reflection that makes sense. Both the salt and sugar cure and the smoke would stop bacteria. And I now recall Native smokehouses where the fish was butterflied on stakes around a fire. That temperature would be pretty low. Will try your method next time. -
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First time at smoking fish?
Smoking that low should be great for salmon. 200F is about as low as I can get my wood/charcoal smoker to. Do you have any issues with bacteria at those temperatures, or does the brine solve that? -
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First time at smoking fish?
Hi, I am a new member and I'm generally at best low average with my smoking. But I did work offshore in Alaska for over 10 years in the seafood industry and have cooked a lot of salmon, halibut, and spot prawns. As I used to get a lot of it comped. And sorry Alaska but think Atlantic cod is... -
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Heritage high fat content ribs
Thanks again. Mostly when I am smoking it's for a crowd and I've spent for a prime brisket, or several racks of ribs etc. So there is a lot of pressure that it's at least OK and that it's ready on time. -
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Heritage high fat content ribs
Thanks for replies. So next time will try 200F, not wrap, and wait until the ribs pass the bend test. -
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Heritage high fat content ribs
Thanks for reply. It didn't quite pass the "break test" of picking up the rack by one end and seeing if the meat between the ribs break open - which people seem to recommend over temperature. But they were also at 200F internal temperature and I didn't want to risk overcooking. If I try again... -
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Heritage high fat content ribs
My standard way of making St Louis ribs is 2 hours in smoker, wrap in foil with a half cup of hard cider for an hour, then unwrap and about 2 to 3 more hours in smoker. And all at 225F. I also salt and rub day before. And I make a sauce from liquid from the wrap. Usually I use ribs from BJs, a... -
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First Time Brisket
Hi, just joined and don't make a lot of brisket as don't often have that many people by. My results have mostly been underwhelming - flat top dry and point too fatty. But the last two worked out really well. So much so that our neighbors's mum, visiting from St Louis and a big fan of Joe's... -
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Char-Griller 980 After Six Months
Summary I bought the Char-Griller 980 at Lowe's in February to replace a cheap offset Char-Griller smoker that I found aggravating. I began using the 980 in the middle of an upstate NY winter - not as bad as e.g., Winnipeg, but not balmy. To date I have cooked a variety of things, including...- RME
- Thread
- char-griller 980
- Replies: 23
- Forum: Charcoal Smokers
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Hello and Correct Forum For A Review
Already joined and thanks. Will go with charcoal. -
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Hello and Correct Forum For A Review
Hi, I haven't joined this forum as wasn't sure I would have much to contribute, as most members seem better at this than I. But I have found people's comments useful. Mid winter here in upstate NY I got rid of my old Char-Griller cheap offset smoker and bought a Char-Griller 980. After several...
