Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 20151211_120849.jpg

    20151211_120849.jpg

    • hamrhead1971
    • Media item
    • Comments: 0
    • Album: Friday night brisket
  2. 20151210_221746.jpg

    20151210_221746.jpg

    • hamrhead1971
    • Media item
    • Comments: 0
    • Album: Friday night brisket
  3. hamrhead1971

    brisket cooking question...2 stages?

    Jason, I can't answer your question about partially cooking them Sunday and finishing them on tuesday. There are a lot of guys on here more qualified than me to answer that. What I can tell you is that you can completely cook them on Saturday or sunday, vac seal them if you have one, and...
  4. hamrhead1971

    Not Sure What I Have Here

    Can't tell you much about it, but the pot sits above the element with wood chips inside it. When the element heats the pot it causes the chips to smoke. Of course the fan blows in fresh air. Sounds like all you need is a new temp controller or thermostat. Smoke it up. William
  5. hamrhead1971

    marinated stuffed pork chops

    That's sounds pretty good. I am gonna have to try this. Sounds like pork chops may be on the menu for tonight.
  6. hamrhead1971

    First Brisket

    It will actually last quite a while for us unless I have people over, which tends to happen if the wife puts it out there on that thing they call facebook. As far as the rub, I am trying a new seasoning on this brisket. It's called Salt Grass Steak House 7 Steak Spice. It is fantastic on ribs...
  7. First Brisket

    First Brisket

  8. 20151211_121152.jpg

    20151211_121152.jpg

    • hamrhead1971
    • Media item
    • Comments: 0
    • Album: First Brisket
  9. 20151211_120849.jpg

    20151211_120849.jpg

    • hamrhead1971
    • Media item
    • Comments: 0
    • Album: First Brisket
  10. hamrhead1971

    First Brisket

    I smoke everything at 225-235 so you are good to go temp wise. Definitely get a good digital therm. Using the type therm you have actually works against you because you have to open the door to check the temp, therefore losing heat. Once you close the door you want to keep it closed. Not...
  11. hamrhead1971

    Desperate times call for desperate measures

    You, my friend, are a brave man. I would recommend locking up all guns :Gunner:, knives :duel:, rolling pins :Bottom:, frying pans :hit:, etc. I will pray for you.
  12. hamrhead1971

    FINISHING SAUCE (for Pulled Pork)

    There is a slight difference but either can be used. Smoke it up. William
  13. hamrhead1971

    AMNPS Problem

    I see you don't have your location listed. Knowing that would help, because the amnps works at low elevations and the tube works at higher elevations. Sometimes the pellets won't turn the corner if the tray is not filled to the top. Other than that it should burn if you have air flow. I...
  14. hamrhead1971

    Mini Apple Pie

    Looks good, Richie. Big ole scoop of niller ice cream and you'd be set. Smoke it up. William
  15. hamrhead1971

    Two smokers going

    Thank you sir. I was a little surprised at the color change.
  16. hamrhead1971

    Two smokers going

    The wife would throw me and the cheese out of the house if I was to try putting it in the fridge. She is not a fan of the smoke smell. I don't have to work about temptations as I am on the road this week. Smoke it up. William
  17. hamrhead1971

    Looking for a Brisket post from a long time ago

    :points: for being on top of your game, dirt.
  18. hamrhead1971

    Chip Fire?

    Kurt gave a great answer to your question. The best possible investment you can make at this point is an amnps or amnt. No more worrying with chips ever 20-30 minutes. An amnps will provide smoke for a solid 9-11 hours, the amnt will go 2-6 depending on which length. Don't have the link but...
  19. hamrhead1971

    Question about freezing foods

    Makes sense. When separating ground meat after grocery shopping, I do one pound in quart zip locks with as little air as possible and mashed flat for stackability. Smoke it up. William
  20. hamrhead1971

    Meat side up or down?

    :yeahthat: times 3. Once the ribs go in, I dont open the smoker till its time to take them out since I dont foil. Smoke it up. William
Top Bottom
Back
Clicky