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How long should a stall be and how do you get past it?
Yeah I think we've chatted before, I'm a little north of the Springs, 7,000 elevation. I think it's a combination of the altitude and me needing to learn some patience. :) I'm going to go back through the high altitude info again, but I think next time I'm going to try a hotter smoke, starting... -
How long should a stall be and how do you get past it?
Did my second brisket this weekend - a small one, a 4.5-lb point end - in a pan, in a MES, at 220. I could explain the problem, but I tracked the temp, and the log speaks for itself: In at 0600 Time Temp 0800 108 0900 152 1000 166 1100 173 1200 ... -
First Brisket... A bit dry & tough... What'd I do wrong?
First brisket... Flat cut 4.75lb, using a MES 30. Assumed 2 hrs per pound at 235* - I live at ~ 7,000 ft elevation, water boils at 198 so smoking lower than that doesn't do so well. It was in an aluminum pan. Put a nice rub on it, didn't mop it. After 9 hours it was at 184* IT, I raised the... -
Wildfire Season in Colorado - Again or Still
- danuary
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Wildfire Season in Colorado - Again or Still
Pic taken off my deck a couple nights ago... central Douglas County, Colorado. Completely unretouched. Haze and color caused by the Lime Gulch Fire, http://www.thedenverchannel.com/news/local-news/lime-gulch-fire-600-acres-5-percent-contained-evacs-still-in-place. It's a rough time of year... Be...- danuary
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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1010600_10151665933474100_231752013_n.jpg
- danuary
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- Album: Wildfire Season in Colorado - Again or Still
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2-2-1 and smoke
I think it's funny that I never remember to take a picture when I'm done cooking... When you've got a houseful of hungry guests, your mind is elsewhere! All told we did about 2-2-.75 at 240deg... On the plus side, the ribs had a great flavor and falling-off-the-bone-tender - they actually... -
2-2-1 and smoke
Update: just took the foil off for the last hour, they're falling-off-the-bone tender already. Have them in for the last hour, probably will do just a little more smoke, don't want it to get overpowering. Bark is ... Wet - it was before it went in the foil, so hopefully an hour will be enough to... -
2-2-1 and smoke
Question... Doing 2-2-1 with some Baby Backs today in a MES. First 2- smoke, duh Second 2- guessing if the ribs are wrapped in foil there's no point about keeping the smoke going? Final hour- smoke or no smoke? Thanks! -
Baby Back Ribs at Costco
I wish I had seen this thread about a year ago - it would've saved me several times of frustration, feeling like a dummy trying to take off membrane that wasn't there! At any rate, I asked the butcher once about the sealed vs repackaged ribs, he said oftentimes when they're opening the boxes... -
Smoking at Altitude: Pork Shoulder
Haha. I did it right, but posted it wrong. I meant the other way around. Not enough coffee yet (is there even such a thing?)- danuary
- Post #6
- Forum: General Discussion
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Greetings!
Hi, I'm Dan. :) I'm from Colorado, south of Denver. I live at 6,800 ft elevation and will try to share my experiences in smoking at altitude. Got my first smoker a couple weeks ago. I've done indirect cooking on a grill before, but I'm new to smoking. 30" Masterbuilt Electric (gotta start... -
Smoking at Altitude: Pork Shoulder
Greetings, first time poster, long time reader... There's some information on here and other forums about smoking meats at altitude but some of it is a little inconclusive. I live south of Denver at an elevation of 6,800 feet, and water boils at 190 for me. I'm new to smoking, and as I learn...- danuary
- Thread
- Replies: 7
- Forum: General Discussion
