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  1. pianov

    Smoker and Pizza Oven Build

    You're welcome! The picture looks like you've got a very interesting build going on there. Please post more pictures. I'd really like to see the final product. But even today's working product would be informative. I have my nice masonry smoker, but would like to add a wood/propane grill...
  2. pianov

    Firebox Door Gasket Emergency-ish

    Thanks Dave from Omak - you saved my day! Aluminum foil gasket works just fine - more-or-less stay in place and more-or-less seal the door. I'm able to throttle my fire down and have reasonable control of temperature. Thanks a bunch!
  3. pianov

    Firebox Door Gasket Emergency-ish

    I presume you suggest the aluminum foil trick as a temporary fix. Rivet the gasket to the frame - is that a common method for permanent installation? Thanks for your input. I'll go wad up some foil now!
  4. pianov

    Firebox Door Gasket Emergency-ish

    Plan is to smoke a bunch of baby-back pork ribs for daughter-in-law B-day today in my wood fired offset masonry smoker. I opened the steel door to my firebox and the door gasket fell off. I've got two questions: First is a request for any suggestions for what to do today. There is quite a gap...
  5. pianov

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    I have no idea what the fat content was. I just ground up a chuck roast - it had a good little bit of fat on it - but I didn't measure it like you do. I don't think I flipped them too early as they were pretty much done through when I flipped them. Not at all what I intended to do.     
  6. pianov

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    I did neither. I presses them lightly/moderately into a plastic-wrap-lined plastic large jar lid (mold), lifted out, took out to grill. What does the paper and fridge do for them? What kind of paper? Thanks for the input.
  7. pianov

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    Thanks for the reply. I ended up grinding it again through the 3/16" plate. I might try the coarser grind next time - it really did look okay. I had one problem with my burgers - they fell apart. From what I read, it is recommended to handle them minimally - so I did - but they fell apart...
  8. pianov

    HELP!!! Hail Mary Pass on Hamburger Grinding Question

    I am going to grill hamburgers for my son for his birthday today (like in an hour). I am grinding my own beef (chuck roast) for the first time with a manual LEM grinder. The grinder came with two plates - one with 3/8" holes and the other with 3/16" holes. From what I read, a coarse grind with a...
    • pianov
    • Thread
    • Replies: 10
    • Forum: Beef
  9. pianov

    Country-Style Ribs Done Temp.

    Will do. Thanks Joe. Terry
  10. pianov

    Country-Style Ribs Done Temp.

    Thanks for all your input Joe. I think I'm going to give your approach a try next time.
  11. pianov

    Country-Style Ribs Done Temp.

    Holy Hanna! You really threw me for a loop there!! Makes sense now. Do you serve your CSRs directly from the braising pan, or do you put them back on the grate for a short while? At what temp do you move them from grate to braising pan? Sounds like a tasty approach! Thanks. Terry
  12. pianov

    Country-Style Ribs Done Temp.

    Understood about the temp. Thanks. You say you brine them in a sauce and apple juice mix for about an hour after they are almost done. WOW! I've not heard of anything like that. Do you mind sharing your sauce and apple juice mix recipe? And you do this brining when the ribs are almost done? And...
  13. pianov

    Country-Style Ribs Done Temp.

    I'm following Jeff's recipe for country-style ribs. He states 180 degrees F as done. Being that these "ribs" are actually sliced pork butt, why wouldn't you want t take them up to 205 F or so for maximum tenderness? Thoughts? Terry on Tampa Bay
    • pianov
    • Thread
    • Replies: 10
    • Forum: Pork
  14. pianov

    Wood Pre-Burn Chimney Starter Project - It Works!

    Yeah, that would work just fine. In my case I had no place like that for burning. My new wood chimney starter keep everything contained nicely. If I have a place like a fire ring to open burn, I would do it that way for sure.
  15. pianov

    Thermometer Placement in Smoker - WOW, it makes a difference!

    Thanks for the compliment. That is exactly where I have always placed my temp probe. But now I see that if I have a full rack of food and I keep the temp of the area above the food at 220 degrees, that means that the bottom of the food is going to get blasted my 270 degree heat! I was following...
  16. pianov

    Thermometer Placement in Smoker - WOW, it makes a difference!

    Thanks! A very kind thing to say.
  17. pianov

    Thermometer Placement in Smoker - WOW, it makes a difference!

    Thanks for the compliment, but I didn't have a problem with temperature. My point was to show that there can be a large temperature difference between below the food and above the food in a cooking chamber where the smoke travels up through the food.
  18. pianov

    Wood Pre-Burn Chimney Starter Project - It Works!

    I have a wood-fired masonry smoker. A load of wood in the firebox generally will last about six hours or so - but that includes the first two hours or so when a lot of thick white smoke is being produced. So I really only get four hours of smoking meat out of my first firebox wood load. I really...
  19. Wood Pre-Burner Project - It Works!

    Wood Pre-Burner Project - It Works!

    • pianov
    • Album
    • Comments: 0
  20. pianov

    Wood Pre-Burner Project - It Works!

    I have a wood-fired masonry smoker. A load of wood in the firebox generally will last about six hours or so - but that includes the first two hours or so when a lot of thick white smoke is being produced. So I really only get four hours of smoking meat out of my first firebox wood load. I really...
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