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Need Reassurance on time
Remember - If your target temp is 135 (medium rare) pull the roast at 125 and wrap in foil - it will continue to cook another 10 degrees and the rest will allow all the lovely juices to redistribute. I'm doing one for New Years day. Good Luck! -
Couple Newbie ?s
Not too far from you in N.E. Ohio and I use my propane smoker all winter (in fact my favorite time to smoke food) - just make sure to keep the smoker out of any wind and you will be fine. As far as pellets they are ok but wood chunks work better for me. -
High temp wood burns fix
I have had good luck with putting 4-5 partially lit charcoal briquets in with my wood chunks and putting on the lower rack.- igolf2
- Post #2
- Forum: Propane Smokers
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BBQ Pitmasters Show
Not sure how fair this whole series is as far as the competitors and their equipment - Myron with his $100k+ rig with 3 special smokers - one for each meat versus two guys with a couple WSM's!? Kinda reminds me of Major League Baseball. Give them all the same smoker and meat then pick the...- igolf2
- Post #95
- Forum: General Discussion
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1st Brisket Tomorrow
Not much difference in taste, moisture or texture just time - 5-6 hrs. compared to 8-10. The first hour at 225 is the "smoke" period and then I let er rip at 325 -375 til 160's. -
1st Brisket Tomorrow
RJ, I have done a fair amount of briskies even though I consider myself a newbie but starting off low temp and then ramping up slowly to 325 or so then foil at 160-165 with some liquid of your choice and back on smoker or oven until around 200 then wrap in a towel and put in a cooler for an... -
Smoking Meat Book - I Need Great Recipe Submissions
Jeff, You have many experts here to choose from and I am relatively new to the "sport" of smoking - but I would like to share something from this past Thanksgiving. We put on the Thanksgiving spread at our house and I smoke a Turkey and a ham plus all the sides and family and friends bring...- igolf2
- Post #32
- Forum: For New Members
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weber wireless.....
Have the exact same thermo - only mine says "Extech" - BIL has same thermo but different name on it. So different companies are buying these and re-naming them. That being said I have had no problems with mine at all - I use in conjunction with my maverick et-73 and it's nice to have it as a...- igolf2
- Post #16
- Forum: Meat Thermometers
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Best thing you ever smoked
Big 6 bone Prime Rib Roast with garlic & horseradish crust - slow smoked with wild cherry wood to medium rare. Ahhhhhhh memories!- igolf2
- Post #10
- Forum: General Discussion
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BBQ Pitmaster show on TLC tonight
I am a total newbie and have never competed and even my wife who once burned jello asked me "how could that Paul be an executive chef and turn in burnt chicken and just thrown his food into the turn in boxes without paying any attention to prensentation" Interesting show but some very staged...- igolf2
- Post #99
- Forum: General Discussion
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To brine or not to brine?
We eat a lot of the bonless, skinless chicken breasts that come frozen in the 3-5 lb. bags. There is a huge difference in brined and not brined with these - brined come out juicy, tender and have a better flavor. Usually smoke a whole bag or two and freeze for later. -
Newbie needs Traeger Help
"Also, I drink Old Charter and I can't spell. I drink Old Charter a lot. I hope I fit in with y'all as I really like this site." You will definitely fit in with us all - Had a good chuckle over the above statement! Thanks for bringing this topic up - a local wood stove shop is discontinuing... -
Vac u Pack
Bought the battery powered Reynolds Handi-vac over a year ago and could not be more pleased with it. Found a great deal on the bags and bought a bunch but you can reuse the bags. Works great and I can not find a difference between what I have frozen with the Handi-vac and what a friend froze...- igolf2
- Post #29
- Forum: Slicers, Grinders, Tools, Equipment
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How Did Your Thanksgiving Smoke /Dinner Turn Out?
Only had 25 this year - smoked 2 small Turks and a ham and roasted a 23 Lb.Turk in the oven (wifes Turk) - great spread with all the trimmings. I think the best thing (no Qview - sorry) was : Every year I make Oyster stuffing (my absolute fav) and this year I tried something a little different...- igolf2
- Post #18
- Forum: General Discussion
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How to smoke turkey pieces, need help
I would definitely brine the breasts - Since you have numerous pieces to play around with if it were me I would do each piece a different way - wrap one with bacon - inject one - different rubs, etc. Great way to find out what you like best (even though they will all turn out good ) -
Kind of went against the grain with me
Remember you will probably not be using your current smoker forever and when you do upgrade your equipment like it seems we all do you will have a great thermometer to help you cook.- igolf2
- Post #12
- Forum: Electric Smokers
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Happy T-Day
I am thankful to all those here that have provided me with guidance - support - friendship - have shared with me their vast knowledge - have made me laugh til I cried or made me tear up a bit. I hope those who are not as fortunate as I or others are to have friends and family to share a...- igolf2
- Post #4
- Forum: General Discussion
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Best Beer
Samual Adams Light (best light beer IMHO) for regular drinking - also live near the Great Lakes Brewing Co. a really good local Microbrewery and they craft some great beers - Burning River Pale Ale, Dortmunder Gold Lager, Edmund Fitzgerald Porter to name a few. It's great to go down to the...- igolf2
- Post #39
- Forum: General Discussion
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My First Turkey...need some advice
Just remember - if you are using a "enhanced" bird cut back on the amount of salt in your brine and rinse/soak well before you chuck in on the smoker. Also DO NOT stuff your bird - put some cut up onions,apples,celery in thhe cavity for some extra flavor - I have been having great luck with... -
Quick Turkey Smoke Question...
The only time I smoke/grill/cook Turkey breast side down is in a pan with a lot of chicken broth, butter,wine,herbs,etc. in it - Does not make the prettiest bird but super moist and flavored breast meat. Mostly I brine then smoke breast side up with great results. Ice the breasts prior to...
