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  1. Dustin Dorsey

    WSM and Wood Chunk Quantities + Stick Burn Trial!

    It's near impossible to get stickburner smoke with a WSM but there are things you can do to improve it. With my 22.5 I have to have the vents almost completely shut down to keep temps at something like 225. Running at 275 keeps my vents more open which means better air flow and that equals...
  2. Dustin Dorsey

    Please help — curing confusion

    I went to the website. That's a really weird percentage of sodium nitrite. Seems really low. Cure#1 is 6.25% nitrite. Based on that, you probably have a really low amount so I'd lean towards it being ok depending on how much of it you added and to how much meat.
  3. Dustin Dorsey

    Please help — curing confusion

    Did you put the cure in? I'm assuming you did. You really need to let it work so that the sodium nitrite can be converted to nitric oxide. If you don't then, the unconverted nitrites can form nitrosamines that can contribute to cancer risk. However, I looked at the ingredients on the box on...
  4. Dustin Dorsey

    Stickburner to pellet conversions now available.

    He's doing it on an Old Country pit. That makes sense to me.
  5. Dustin Dorsey

    Stickburner to pellet conversions now available.

    I've got no issue with pellet grills. I just think trying to convert an offset to one is maybe not the greatest idea. Some companies do have purpose built hybrids that are probably good. If I had a Old Country Pecos or Wrangler I might consider it, but anything above that I think you are...
  6. Dustin Dorsey

    Pastrami -- substituting tender quick for pink curing salt

    I've dry cured a brisket flat using cure#1. I full packer might be too big. I'd try dry brining with Tenderquick at this point if that's you're only option. I've done bacon with Tenderquick in the past.
  7. Dustin Dorsey

    Pastrami -- substituting tender quick for pink curing salt

    You absolutely CANNOT substitute one for the other at the same volume. Cure #1 has 6.26% sodium nitrite and Tenderquick has .5% sodium nitrite and .5% sodium nitrate. You have nowhere near enough nitrite, and if you substituted the other way you could make yourself or someone you love very...
  8. Dustin Dorsey

    Stickburner to pellet conversions now available.

    I think it might be an ok move with a COS. I can't imagine doing that to a 1/4 inch steel offset.
  9. Dustin Dorsey

    Need a New sausage Stuffer

    I like LEM just because they have parts for what they sell. I've got an older 5 lb. LEM with the exposed gears. If my gears break somehow, I can buy new ones without replacing the whole thing. A lot of these stuffers are the same. I wouldn't be surprised if they are made in the same plant...
  10. Dustin Dorsey

    Stick burners, a few questions

    Maybe it's ash? Could be green wood. I don't know if those pits have enough exhaust, so you could be running slightly dirty. The other thing would be try cutting down your splits farther at least the width just to experiment. The length seems fine.
  11. Dustin Dorsey

    Rubs or SnP?

    At then end of the day, do whatever makes you happy. I was pretty dogmatic about only salt and pepper on brisket, and then found out Franklin was also putting Lawry's on their briskets. I still often do only salt and pepper but sometimes I'll go with some Meat Church Holy Cow or add some...
  12. Dustin Dorsey

    Brisket Flop... but why?

    The brisket probably kept carry-over cooking in the Yeti if you placed it in there immediately. If you cooked it up to 203, then you probably should have let it rest down to at least 180 before placing in the cooler. The problem then is it won't hold as long. 11 hours seems like a long time...
  13. Dustin Dorsey

    6 Store-Bought Barbecue Sauces That The Pros Swear By

    A lot of commercial sauces are just sickly-sweet to me. Blues hog is way over the top. The other issue I have with a lot commercial sauces is the addition of liquid smoke. I can smoke my own food with actual smoke, thank you. But they are what they are and it's impossible because the powers...
  14. Dustin Dorsey

    High Temp cheese

    High temp cheese gives you a little more leeway with the cheese not melting if you cook the sausage to higher temps or mess up. I've done both high temp and regular. High temp cheese is expensive. Cubing up cheese is a pain. If you carefully cook your sausage, it won't melt out.
  15. Dustin Dorsey

    Offset Smoker ..... Beautiful bead of coals .... what is your next move?

    I agree 100%. I had a bottle of lighter fluid in my garage that sat there for probably 10 years unused. I have no idea how it even got there. It was probably there when we moved in. I finally decided to toss it and as my hands closed on the plastic bottle, the whole thing just collapsed it...
  16. Dustin Dorsey

    BBQ rub for beef stick seasoning

    I think the problem is dialing in your salt. Zwiller's idea is fantastic with the spreadsheet. I use percentages and weigh my ingredients but realistically there's a range of salt that's acceptable. If you aren't using cure you can always fry up a test patty and adjust.
  17. Dustin Dorsey

    Offset Smoker ..... Beautiful bead of coals .... what is your next move?

    Clean vs. dirty smoke is so subjective. I'd err on the side of clean. You'll always wind up with something edible. I've gotten food that was oversmoked and it's terrible. Goldees does some things I wouldn't suggest using lighter fluid while there's food on the pit. That's probably fine on a...
  18. Dustin Dorsey

    Long Brisket Hold Times

    I've held them in a turkey roaster almost 20 hours. You should be fine.
  19. Dustin Dorsey

    Brisket cost

    For some reason in my area we are only getting 1.97 lb briskets at Market Street. Still a good price. I may pick one up.
  20. Dustin Dorsey

    Creosote question

    If you have time I think letting everything burn out is better than shutting it down. On the Franklin I can't close it down so it just burns out. I still get some creosote but nowhere near what I get on the WSM that burns dirtier.
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