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  1. h8that4u

    Table Top Smokers

    There are a couple of threads here on them http://www.smokingmeatforums.com/t/243707/new-masterbuilt-portable-camping-smoker
  2. h8that4u

    Smoking pork Belly suggestions needed.

    I have some that I just covered in my pork rub with a heavy coat, and will put on the smoker tomorrow. Will run smoker at 225-250 with a mix of cherry wood and hickory until the IT of the belly is around 190. Then will move it closer to the firebox to sear until IT of 203. While it is searing...
  3. h8that4u

    Robert Rothschild Roasted Pineapple & Habanero Glaze and Finishing Sauce?

    We have gone through 2 or 3 bottles already, its great on pork, also just mix some with a little cream cheese and put on crackers.
  4. h8that4u

    It's now evident that I'm traveling too much

    I know how you feel, last year I was home for 2 months out of the year, I am platinum member at 5 different hotel chains. Some of them offer really nice perks. All of my travels so far have allowed me to drive, so the Masterbuilt Portable has had a work out.
  5. h8that4u

    Need advise on a good meat thermometer....

    Look at the Fireboard review here, or look at the Tappeque V2.0 on amazon
  6. h8that4u

    favorite whole chicken brine

    In my opinion, after using this brine for the last 10 chickens that I have done, I would not even use the rub. The brine has/adds such a great flavor to the chicken, a rub really is not needed. But if you really must add the rub, about a half hour to 45 mins before you put it on the smoker...
  7. h8that4u

    Texas Original Pits Pearsall Traditional Flow 1/4 Inch Thick Smoker

    I have 2 Trailers lined up at this time and will be at your place by 10 am Sunday, I am sorry for the others that have missed out but do hope to give some great qview later this month. COque has been great to deal with, I have been swamped at work but he has kept in contact and let me know the...
  8. h8that4u

    Texas Original Pits Pearsall Traditional Flow 1/4 Inch Thick Smoker

    I sent a pm, will talk with wife this evening
  9. h8that4u

    Philly Cheesesteak Sandwiches

    Thanks
  10. h8that4u

    Smoking a turkey...How many pounds is too big and makes a dry bird (because of long smoke times)?

    Try spatchcocking the bigger birds, I did my first spatchcocked turkey a couple weeks back on my 22" weber and dont think I will do them any other way. They where so good the next weekend I did 6 chickens by request for a neighbors birthday party the same way.
  11. h8that4u

    Philly Cheesesteak Sandwiches

    What therms are you using with your griddle? I got the 17" portable and the 28" for using at the house, have been using the thermopro trigger type that you point at the griddle top, have not seen ones like you have. Sammies look great
  12. h8that4u

    New Masterbuilt portable/camping smoker!

    I am sure I will be there several times (in Salt Lake), I should be in Elk Ridge for a month or two, and will have to run for parts and other stuff several times. I would take 55 for it to cover taxes that I paid when I bought it. Also I would remove your email from the open forum as you could...
  13. h8that4u

    New Masterbuilt portable/camping smoker!

    I still have a brand new one in the box down in the basement , I should be heading to Elk Ridge in a month to a month and a half, if you really want one I can bring you one.
  14. h8that4u

    Amount of raw P.P.

    If that is the normal figure  for catering then I am sorry for any input, as I have no idea on that, just on math. But I am pulling the chicken or chopping them this weekend. But that has nothing to do with what I stated before. So if the normal for catering is 1/4 chicken per person (whole)...
  15. h8that4u

    Amount of raw P.P.

    Yes I did, that is how I know that it is just taking the # of people and dividing it by 4 and rounding up to the nearest whole number. But the issue is as listed in the whole chicken weight at 3.5 lbs per chicken and a yield of 75% why divide by 4? and if you adjust the yield which is allowed...
  16. h8that4u

    Amount of raw P.P.

    The spread sheet is a great idea, and I am not trying to put any one down, but it has some issues, I am doing chicken for a friends party this weekend and was checking numbers on just the chicken. If you adjust the % of yield per pound of uncooked it does not change the # of chickens needed. It...
  17. h8that4u

    Rib Eye was on Sale =]

    A tad over for my taste, but very nice looking cook and great score on the rib-eye.
  18. h8that4u

    Yoder, Pitt and Spits, trager, blazin... etc.

    It is just me and the wife here, but once you fire up the smoker all of a sudden the neighbors from up to a block away are your new best friends. I would suggest going bigger than what you think you need, 
  19. h8that4u

    Advice on Chicken breasts?

    For myself, I only rest my chicken for about 5 mins, have not had to rest for that long. Turkey on the other had I like to let them sit a few hours. 
  20. h8that4u

    Pork Butt Pricing?

    .99 per pound for bone in pork butts here in northern Colorado.
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