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  1. rbnice1

    Never cooked on an offset smoker. What should I cook first?

    Last cook I did was a short tip cook and in the 3.5 hours I had the smoker going I used half a chimney of charcoal to start it then like 8 - 10 full splits.
  2. rbnice1

    First time ribs

    I have no room to talk because I have not figured mine out yet either. lol I did find if I use thicker splits instead of thinner it runs cooler and more stable. IE 1 thick split every 30 minutes instead of 2 thinner splits. I also close the stack like 1/3. But again i have 3 cooks on this...
  3. rbnice1

    First time ribs

    Those look great! Any changes you would doe different on the next set? I cant imagine you would change much based on how those look.
  4. rbnice1

    Newly Arrived - Custom Offset

    Yours looks like the setup is very similar to mine! I look forward to seeing your future cooks and how its working for you! I love mine so far. Even tho it has been a learning experience!
  5. rbnice1

    Yes you can finish cooking an undercooked brisket with sous vide.

    I love sous vide / smoked hybrid stuff. But I made a mistake of doing a brisket then vac sealing the whole thing and sous vide for 24 hours at 160f to rest. The brisket was mush. lol.... still ate it all so wasnt horrid. If I did it again I would let it cool off then use the sous vide to...
  6. rbnice1

    Lamb sirloin and beef mock tender - Sous Vide

    we do a side of cow ever year. :P
  7. rbnice1

    Lamb sirloin and beef mock tender - Sous Vide

    I have done lamb a few times and was happy with the result but I did 3 hours at 132F. I have never heard of a mock tender tho.
  8. rbnice1

    Post your Offset Long cook data!

    I am not one of those type of stick burners.... I am not anti controller. I want to see how this smoker functions before I decide I want to get one.(I am hoping to not get one, simply because I want this pit to be more hands on.) Also I went and looked at your thread. Your custom controller...
  9. rbnice1

    Hybrid Sirloin tip

    Then sliced. It felt pretty tough when I sliced but eating it was super tender. Very happy with the results.
  10. rbnice1

    Hybrid Sirloin tip

    Out of the sous vide and torched!
  11. rbnice1

    Post your Offset Long cook data!

    believe it or not it was labeled beef sirloin tip. looked like a chuck to me but didnt have the marbling so im cooking it like a sirloin tip. And im trying to use this smoker with no controller. I want lots of air flow through it and to control it with the fire itself. If I want control I...
  12. rbnice1

    Hybrid Sirloin tip

    Into the sous vide for 24 hours at 130f.
  13. rbnice1

    Hybrid Sirloin tip

    after 2 or so hours smoking. IT 130F.
  14. rbnice1

    Hybrid Sirloin tip

    Second time trying this. First time was great. This time the roast was marked at sirloin tip but does look like one. lol Its lean, but the shape is more like like a chuck roast. Either way we will see!!!! rubbed and wrapped
  15. rbnice1

    Post your Offset Long cook data!

    somehow I screwed up and my last cook didnt record. But it was very good temps wise.
  16. rbnice1

    Post your Offset Long cook data!

    That looks like a fantastic cook! I am trying to not use a controller and leave all the air open like you would on a big offsite, and control the temps with the fire. Its much more challenging. So far i have had some success. Tho at this point I figure 50F off of what i want is success. I...
  17. rbnice1

    Post your Offset Long cook data!

    This was my first cook and I wasnt very happy with the temp control but the ribs and pulled pork that came off were fantastic! You can see this is only a 2 hour clip at the begininning but it starter smothing out at the end of this and was better later in the cook. I started using bigger...
  18. rbnice1

    Post your Offset Long cook data!

    Yea im having similar issues with my new offset. its not as bad as that one. The rain might have helped me even out some. Sun on the smoker then add a bit of fire and it takers off. lol
  19. rbnice1

    Hybrid chicken thighs.

    Yes but I would not try to get the skin bite through. I think thats why I dried them out some. The straight smoked is easier but this would allow me to cook them early then just pull them from the sous vide once it was eating time if i had family over or something.
  20. rbnice1

    Hybrid chicken thighs.

    So they were great. however I wouldnt say they were better then the regular straight smoked ones. I would actually say they were drier but again they were both great.
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