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Pork Butt Steaks in the MES
I always just grill them, love them that way. Bought part of a pig a while back and had 5/8" pork steaks cut. To me they were too thick I like them thinner. Grocery store usually has packs of them for real cheap. -
St Louis Rib question
Don't remember the brand or where but I have seen some labeled as St. Louis style spare ribs. I'm not the most knowledgeable meat person but I thought it was either St. Louis cut or Whole spare ribs which you could cut down to St. Louis style. Maybe I'm wrong. -
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Broil King pellet grill
Never heard of it, but am digging the rotisserie.- skidog
- Post #4
- Forum: Pellet Smokers
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First Butt run with a Pellett
Did you have water in the water pan? If so I wouldn't do it. It doesn't need it and the added moisture in the cooker may have prevented some bark. I too have a Copperhead and don't use water. I just did a 9 pounder yesterday in the Davy Crockett at 225* till IT of 170* then into a aluminum pan...- skidog
- Post #6
- Forum: Pellet Smokers
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First Butt of the Season!
Must be Butt Day! I threw a 9 pounder on at about 7:30 this morning. Haven't decided whether I will foil in a pan or not. I like doing it that way so I can defat all the juices and add them after the pull. -
Cold weather wireless temp problem
That does not seem right. I've used my Smoke when it's 0* and never had any issues with it reading correct. I would call Thermoworks. This might be of interest since your running your probe wires through your exhaust...- skidog
- Post #6
- Forum: Meat Thermometers
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Costco Louisiana Grills Series 7 Pellet Vertical Smoker
Sorry I was in a hurry when I responded earlier. Now that I read it it does sound like I was being a dink. Didn't mean to sound like that. Actually your other posts about this smoker is why I read about the start up procedure and follow it. So again I didn't mean to make it sound like your a...- skidog
- Post #29
- Forum: Pellet Smokers
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Costco Louisiana Grills Series 7 Pellet Vertical Smoker
I know all about the start up procedure with the Pit Boss. Yes I followed it. Weather was mid 40's and barely any wind. As far as cooks, I had only done the burn in and the little bit of testing it, so maybe a total of 6 or 7 hours. The pot having the minuscule amount of ash it had in it is not...- skidog
- Post #27
- Forum: Pellet Smokers
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Costco Louisiana Grills Series 7 Pellet Vertical Smoker
It looks like the same controller as my Pit Boss 5 series. I'm pretty sure it's probably all the same parts as the Pit Boss units, just a different name plate. I made some venison and elk jerky on mine the other day and did have a flame out with it set at 150*. Ironically I had it set on smoke...- skidog
- Post #25
- Forum: Pellet Smokers
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Burning dust in the AMNTS
It was drafting well. Smoke was coming out the top of MES really well. At one point I did turn it on for a few minutes with it set at 100 degrees, didn't seem to make much difference. Temp outside was around 39*, inside MES was around 57*- skidog
- Post #78
- Forum: AMNPS Tester forum
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Burning dust in the AMNTS
So I did the mailbox mod with a MES 30 I picked up for 89 bucks because it had a dent in the door. Pellets burn fine and complete but no TBS, only whitish grey. Drafts well through top of smoker. It's weird because when I smoked some cheese with the tray after first getting it I got TBS and I...- skidog
- Post #76
- Forum: AMNPS Tester forum
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Reducing smoke from drip pan?
I thought the dripping grease was one of the selling points of Pit Barrel Cooker and UDS. That the drippings hit the charcoal and create good flavors on the meat.- skidog
- Post #13
- Forum: Propane Smokers
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Process of doing pellicle to ribs
Couldn't find what temp range that controller will run at but if it does let you run at 100 degrees it will be putting out alot of smoke so it won't just be drying the meat. I've never ran my pellet unit with a water pan and not sure I've heard of anyone doing it. You could try it but i don't...- skidog
- Post #6
- Forum: Pellet Smokers
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Shelf life of home cured bacon
Yeah, I've realized that the more I look for a definite answer on certain things, that answer will vary widely. Perfect example is what temp dictates cold smoking. From everything I've read (which I admit is nowhere near what you guys have read) it seems to me that 90* is the upper limit for... -
Shelf life of home cured bacon
Thanks for the replies. I'm not interested in making bacon to be shelf stable. Using the link it doesn't seem to indicate (or I missed it) all these additional steps. To me it just lists Dry cured bacon in slab form is shelf stable for 3 weeks, which seemed odd to me and is why I originally... -
Shelf life of home cured bacon
Sorry for the confusion. I meant first curing it in the refrigerator. Then doing the cold smoke. At that point you could leave it on the counter for 3 weeks? -
Shelf life of home cured bacon
So if I cured using Cure #1, salt, sugar then cold smoked the bacon I could leave it just sitting on the kitchen counter for 3 weeks? Or is it 3 weeks below a certain temperature? I would never do this, but it would be nice to know. -
Bacon #2
I'm confused by all kinds of this stuff. I bought a gram scale and have been converting everything to weight. I'm really starting to hate recipes that use cups etc. or heaping tablespoon of that. So much easier if it has a weight listed. By the way nice bacon. I have four slabs curing now. Four...
