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too smoky???
SQWIB, interesting take on stick burners. I'm curious though, wouldn't burning just wood still impart the smokey flavor, thus still making it a smoker versus a stick burner? That might sound harsh or smartass-ish, but that isn't my intentions, just can't find a way to word it. Or, what if you...- heyer5
- Post #3
- Forum: General Discussion
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4lb first cut brisket
On a smoker, with charcoal and wood, with some heat produced from said charcoal and wood :) In all honesty, I have no idea, just helping bump this to the top for a couple of the beef pros to answer -
To Wrap a Pork Butt or To Not Wrap A Pork Butt
I've been converted - I used to foil, no I am strictly no foil. The extra time that people save by foiling is made up by smoking at a hot temp, 275-300. I get great bark, great smoke, and they always turn out amazing. I'm pretty consistent when it comes to pulled pork these days! -
Top Shot BBQ / Show piece rig-competion-SMF build
Any updates on this build??- heyer5
- Post #58
- Forum: Reverse Flow
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NSF ~ Does anyone know of Health Departments Requiring your smoker to be NSF Approved.
Very interesting thread. Does anyone have any idea on whawt Iowa's requirements are? Thinking of the possibility of being a vendor to a local establishment or grocery store...well, thinking of how cool it would be. I just don't know the ins and outs, curious if anyone has been through it. ...- heyer5
- Post #11
- Forum: Catering & Large Group Gatherings
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Keeping the fire and smoke going.
Is this to answer for some issues you are having with your own smoker, or in general? I run a WSM, I light a chimney full, load the bottom, dump it in, and I'm good for pretty much 15 hours. Prety simple. Now, if you are talking just a straight stick burner or a side firebox smoker, I can't...- heyer5
- Post #2
- Forum: General Discussion
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Question about Pork Butt cooking times
When it comes to pork butts, I run 300-325, but my rub doesn't contain a ton of sugar that could potentially burn at those higher temps. I get just as good of a smoke ring as I ever did running at 225-250. I enjoy my ribs around 250-275. Pork loin I like to run low, 225-250. Chicken is the... -
My first Smoked Pork Loin, 6 Pound, over a Foot Long.
Looks amazing! I'm a fan of the larger pork loins than the little 1-2 pounders that you can buy through Hormel (or other similar companies). -
Am I crazy?? Weekend smoke... - Now with QView!!!!!
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Am I crazy?? Weekend smoke... - Now with QView!!!!!
I'm awfully critical of my pulled pork and this one was pretty good, but the bark got soft while lightly foiled and the meat was a bit mushy, which is odd because I added no liquid at any point besides a touch of beer while it was wrappes (not enough that I'd be mushy). Not sure if I needed to... -
Am I crazy?? Weekend smoke... - Now with QView!!!!!
- heyer5
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- Album: Am I crazy?? Weekend smoke... - Now with QView!!!!!
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Am I crazy?? Weekend smoke... - Now with QView!!!!!
Well, here is the final product! Its currently -3 outside and when I started it was -12 or a bit colder. The WSM ran perfect, I didnt use anything in the water pan and am pleased with the results! I used a newish rub, which was all homemade but I used a paprika base instead of a brown sugar... -
Am I crazy?? Weekend smoke... - Now with QView!!!!!
I used to have sand but since we moved, I got rid of it. It is something I'm looking into doing again, but I won't have it done by this weekend! I'll try to remember to get some pictures up. I'll be a bit busy doing some electrical work in my basement while the smoke is rolling! -
Am I crazy?? Weekend smoke... - Now with QView!!!!!
Well SMF crew, I haven't lit my smoker since Christmas Eve and I can't remember the last time I made pulled pork, so I'm lighting up the WSM Saturday or Sunday for an all day smoke fest. Now, the reason I if I am crazy is because the following forecast: Saturday: High of 6, low of -14, 10-20... -
Poor Man's Lobster
We also make poor man's lobster, but it is made out of northern pike. A great game fish, fun to throw spoons (a jig to catch them on) for, and a blast to see them come out of the water and hit the bait! My biggest is a 35.5" that I caught up in Canada. Great eats too! -
Selling cooked meat to a vendor??
Wade I think you need to do some research on the McDonald's case. The coffee was served at like 180 degrees, which is waay hotter than it is supposed to be served. She also spilled the coffee on on her crotch and had to receive skin graphs for the burns. I'll see if I can find a link to the...- heyer5
- Post #7
- Forum: General Discussion
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Selling cooked meat to a vendor??
I have already spoken with the heath department and it would cost me $40 to get a license that would cover my sales up to 10k. They would have the ability to come and check conditions whenever, which I'm not concerned about. Good input though!- heyer5
- Post #6
- Forum: General Discussion
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Selling cooked meat to a vendor??
Hey SMF Crew I'm looking for something to do that is going to take up some of my extra time! I've had great luck in the past catering events ranging from 30 people up to 150+ (which was a LOT to do on my WSM!). I'm curious if anyone has any idea about selling a finished product to a bar or...- heyer5
- Thread
- Replies: 10
- Forum: General Discussion
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kitchen sink rub for pork loin
Pull it around 143-148, wrap, and let rest! Pork needs an IT of 145 to be considered "cooked" these days. Pulling at any time in the 140's and allowing for a resting period will result in the juiciest, best tasing, most amazing piece of pork you've ever eaten.
