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  1. Dustin Dorsey

    Looking for a slow smoker recommendation that takes wood chips.

    These units are all so dang expensive. I cook sausage and bacon and I've been using my WSM with a temp controller to pretty good effect, but it's not convenient and not as precise for those low temps. Out of the 3, I like the Smokin-it with the PID controller and it's got that convection fan...
  2. Dustin Dorsey

    Brisket cost

    Whoa, we have market street here. I may have to check that out and see if we have the sale. I'll pick one up and grind it.
  3. Dustin Dorsey

    Aftermarket Legs for Weber Kettle?

    Kettles can be a little wobbly, but I've never had an issues with the legs and I've had my kettle for 12 or 13 years. I get what you mean, though. There's one in the warehouse at work that was made in the 90's and it doesn't budge, though.
  4. Dustin Dorsey

    Brisket cost

    I'd go prime for the most part, but you also have the "upper 2/3rds" choice like Certified Angus Beef, that are generally very close to prime. Also a Creekstone Farm's choice is better than a Sam's prime. It's not always clear cut.
  5. Dustin Dorsey

    Creosote question

    I find I mostly get creosote at the end of a cook when I let the fire die out, or in the case of my WSM when I cut the vents to kill the fire at the end of the cook. So you can run a clean fire during the cook and still get some creosote. It's just going happen regardless, the best you can do...
  6. Dustin Dorsey

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

    I tend to just repeatedly build log cabins. Usually two parallel to the firebox and on top two across. Ideally the the two parallel are partially burned down and don't smoke two much. They burn slower because they are sitting in the ash somewhat. My splits are pretty small, though in the...
  7. Dustin Dorsey

    To pellicle or not to pellicle?

    Someone would have to do some kind of side by side comparison to really put this to rest. I personally don't bother with forming the pellicle. I don't think it matters, but I don't know for sure either. I also see people cold smoke it for ridiculously extended periods of time as well. I...
  8. Dustin Dorsey

    Stuffer upgrade

    Congrats on the new stuffer! I'll be jealously manually cranking my 5 lb LEM!
  9. Dustin Dorsey

    Gumbo?

    I also prefer a less dark roux. Probably the once circled or the one to the left in HiJack73's picture. It also seems to get darker in appearance once I add the trinity. There's a lot of ways to make gumbo. I prefer chicken/andouille, but my andouille is pretty far from authentic as I just...
  10. Dustin Dorsey

    Turkey 3% salt water

    That's low enough I'd just brine it like normal.
  11. Dustin Dorsey

    Increased water and fat content to make hotdogs

    I'm going to give it another shot next summer. I didn't chill my eat before the 2nd grind and I wasn't getting it really cold enough for the first grind. I'm going to try my food processor, I think next time and go with small batches.
  12. Dustin Dorsey

    Increased water and fat content to make hotdogs

    Those look great. My hotdogs came out too tough when I tried to make them. I smeared the hell out of the fat, though. It was all in my grinder head. I'm scared to try again as big a failure as that was. I tried to used a kitchenaid stand mixer as well to mix after two grinds like Chud did...
  13. Dustin Dorsey

    Cancelled BBQ and depression.

    This time of year the weather can get pretty gloomy and then the daylight savings goes away and it's dark when you get home. Add to that, your both your football teams seasons are barely hovering above if not straight in the toilet. Then the barbecue gets cancelled?! Gotta just hang in...
  14. Dustin Dorsey

    Low tech holding "oven" ideas?

    I've used a cheap turkey roaster to hold briskets. They have as simple dial thermostat, and you can usually dial them into 140 to 150. You have to calibrate it with a thermometer so it's kind of a pain. My oven can be calibrated down to 150 as well.
  15. Dustin Dorsey

    München Weißwurst

    What kind of food processor do you use? I'm scared to try emulsified sausages. I almost killed our kitchenaid mixer trying to make hotdogs one time.
  16. Dustin Dorsey

    Pork Butt in 20 hours at 225 and now 187 ??? Thoughts

    At some point you may have to toss out the temp and just go by tenderness. I've never had a stall that bad, but if it was extremely dry and the barometric pressure was very low maybe that can happen. Are you at a high elevation? That can raise the boiling point and you'll never reach the same...
  17. Dustin Dorsey

    Golden rendered fat on brisket

    I have no idea. Maybe someone with a reverse flow can chime in but I've seen briskets off reverse flow pit with great fat rendering. I've gotten decent fat render even on my WSM which has very little airflow, but it just seems more effortless on my Franklin pit. What I would do is start off...
  18. Dustin Dorsey

    Golden rendered fat on brisket

    Part of what renders that fat better is the convection that a traditional offset gives you. Also, higher heat renders fat better. But I'm sure people do it in reverse flows fine. Might take some slightly different approach. Something like the boat method helps because you are leaving the...
  19. Dustin Dorsey

    Texas Style Beef Sausage and Ribs w/qview

    I've eaten beef sausages at bbq joints all over Texas and you'll find them sometimes with that more crumbly texture and greasy, and they still are damn good.
  20. Dustin Dorsey

    Texas Style Beef Sausage and Ribs w/qview

    I'm not sure why I keep going back to the 6mm. If I have a 10mm I may give that as shot. I'm a fan of the Chud videos as well.
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