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  1. trueteam

    Too much TQ?

    I mixed up a batch of ground beef today for naked beef logs. The recipe called for 1 TBL of TQ for each pound of meat. I was looking around at other recipes and see some calling for 1 tsp per pound. I think Bearcarvers calls for 1 tsp. Morton's website calls for 1.5 tsp. Do I need to throw this...
  2. trueteam

    cold smoke (pork belly)

    I misread your post I think, looks like you are saying you do have to keep under 40 if uncured.
  3. trueteam

    cold smoke (pork belly)

    I am sure someone more knowledgeable than me will respond, but I have always thought that you should only cold smoke a belly if it has been cured. Does the less than 40 degrees negate this? I love this forum, always learning something new.
  4. trueteam

    Ground Meat Jerky

    I also do the entire process in the smoker. I start at 110 and bump up temp every hour or so topping out at 150 or 160. I apply the smoke after the 1st hour.
  5. trueteam

    Should I upgrade to a WSM and ditch my vertical offset Brinkmann?

    I have the 18.5 and 22.5, you can't go wrong with a WSM
  6. trueteam

    Costco prime packers

    Whole brisket
  7. trueteam

    Bacon Cheeseburgers ala Griddle

    Wow that looks good!
  8. trueteam

    Costco prime packers

    Nice, thanks Groucho
  9. trueteam

    Costco prime packers

    Al, I never see the full packers here either only flats, wonder if they are stocking them now. Good reason for me to try to smoke one since I still haven't done one. They added pork belly too recently which has been great.
  10. trueteam

    Costco prime packers

    Costco in Matthews, NC has prime packers for $2.99/lb and Kingsford Professional 36 pounds for $14.99 if anyone is interested and in that area
  11. trueteam

    PASTRAMI FROM SCRATCH ON THE LANG

    Ripple, great handle and great smoker 9889️9889️
  12. trueteam

    1st Brisket

    Listen to tropics and Smokin Al, they know what they are talking about, the brisket wasn't finished. It's done when it's done, not when a timer goes off. Take the next one to a higher temp and you will be happy.
  13. trueteam

    New smoker

    Alright, I will beat the horse some more, I love the WSM too. I have the MES 30 too, but I usually only use that for bacon and beef sticks. The WSM does a great job
  14. trueteam

    Spare Ribs

    Thank you!
  15. Spare Ribs

    Spare Ribs

    • trueteam
    • Album
    • Comments: 0
  16. trueteam

    Spare Ribs

    Did some spare ribs for the game on the WSM, went dry this time and they were tasty. Mixture of pecan and cherry. Forgot to take pictures during the cook.
  17. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 1
    • Album: Spare Ribs
  18. trueteam

    WSM 18.5 temp control.

    What Drew said!!
  19. trueteam

    WSM 18.5 temp control.

    Sorry, throw a butt or a chuck roast on, damn spell check
  20. trueteam

    WSM 18.5 temp control.

    IMHO I wouldn't run it without food, I view that as a waste of fuel. Throw a butt or a chuckle. Very forgiving cuts and you end up with food for your efforts. And as for chicken, I can't get my WSM that hot, she wants to run lower. I could mess with the door but don't want to. I don't care about...
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