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  1. daniels

    Olive Oil questions

    Just remember that the EVOO has the strongest olive oil flavor and the flavor diminishes with the later pressings.  That's why EVOO shouldn't be used in salad dressings.  It's too over powering.  You may like it on meat though. Personally, I prefer peanut oil.  Nice mild flavor.  Chicken fried...
  2. daniels

    Vent adjustment on WSM.

    Did you pick the bottom vent opposite the lid vent?
  3. daniels

    Vent adjustment on WSM.

    All of my life I've been a little overboard when it comes to symmetry and exactness but I'm better now.  Anyway, Saturday before a 10 hour smoke I decided to try something I've been pondering for a while.  I grabbed a set of center punches to use as gauges on the 3 lower grill vents of my...
  4. daniels

    Another fine rack

    There's ANOTHER reason to go to B&B!!!  I've never been there but I've heard they have sort of a deli that's amazing.  I'm in West Des Moines 5 days a week so I'll have to go to B&B. Thanks!
  5. daniels

    Getting ready to try my luck at smoked salmon

    Nothing to be sorry about.  We're all here to have fun so ... have fun! 
  6. daniels

    Another fine rack

    I'm about 1/2 an hour south of West Des Moines just off I-35 near New Virginia.  Nice to meet you!
  7. daniels

    Another fine rack

    I was sort of joking with the comment about building a shed but it does make a huge difference for me.  I have a 30'x50' shed and I do my smoking there now.  (I started there, moved outside to our patio, and ended up back in the shed.) The shed cuts down on the wind of course and eliminates a...
  8. daniels

    Maverick ET-732 Slow Response Time - Accurate?

    If your MES has a glass window in the door use an oven thermometer placed on the grate(s) so that you can read through the glass.
  9. daniels

    Help me get the thin blue smoke

    I agree with sfprankster.  I also use a WSM. Let the charcoal settle down first.  Throw on some wood chunks and let it settle down too.  Forget the chips. After the smoke quits billowing out and after the bad smell goes away then put the meat on. I use Gary Wiviott's Low & Slow book.  I like...
  10. daniels

    Time - Rules of thumb?

    I have the Maverick ET-732 and was using it.  I also have a digital probe (instant read???) thermometer. I have to assume that I just didn't let it cook long enough then but even at 196°F IT it was dang good!!!  The bark was really good and it pulled very nicely. Pulled pork sandwiches with...
  11. daniels

    Another fine rack

    You need to build a 'Smoking Shed'.  Those ribs look mighty good!
  12. daniels

    Getting ready to try my luck at smoked salmon

    I didn't take it that you were making fun of him.  His recipe is a starting point.  We all start with something and modify it to our liking. I know what you mean about salt content.  We had a discussion on the rubs forum and the biggest concern seemed to be the high salt content of commercial...
  13. daniels

    Good first electric smoker build?

    I've looked at a couple of the inexpensive electric smokers and they leave a lot to be desired.  For $170 you get a stamped out uninsulated aluminum box, some food grates, a chip pan, and a non-adjustable heating element.  Okay, it works but I could make something similar starting with a...
  14. daniels

    BBQ Sauces - I'm so confused!

    Speaking of the Heinz Carolina style, after I posted here I found some at Walmart.  It's pretty darn close to Maull's if I remember the Maull's correctly.  Anyway, I like it and it's available locally so perhaps my problem is solved.
  15. daniels

    Getting ready to try my luck at smoked salmon

    Looks really good! If I may I might politely add that you may be over complicating things a bit.  Look at the Alton Brown recipe.  He has you shoot for a single cooking temperature range (150* to 160*) and the salmon is done when it reaches 150*F at the thickest part of the fish.  His dry brine...
  16. daniels

    Getting ready to try my luck at smoked salmon

    In my family's opinion my salmon is their favorite of all the foods I have smoked thus far (although my one son says my brisket and ribs tie for next place).  We all like everything I have smoked but since we all like the salmon best I have also thought about getting an electric smoker for fish...
  17. daniels

    Time - Rules of thumb?

    I've seen that a pork shoulder should take 1.5 hours per pound to smoke to 205*F internal temperature using 225*F cooking temperature.  Others say allow 1.5 to 2 hours per pound. What about for other cuts? I did a pork belly yesterday for the first time.  I got it up to about 196*F after 10...
  18. daniels

    BBQ Sauces - I'm so confused!

    Thanks Chef JimmyJ!
  19. daniels

    Getting ready to try my luck at smoked salmon

    Yes.  I used a large book on top of a cutting board.  I followed his recipe all the way.  It was a little tough keeping the temperature down in my WSM but other than that it was excellent.
  20. daniels

    Getting ready to try my luck at smoked salmon

    I swear by Alton Brown's smoked salmon recipe.  My family loves it.  Check it out on the food network website.
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