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  1. jirod

    New Bellfab

    So got my new offset picked up Friday afternoon. Craig at Bellfab is great to work with. Got his basic model, with some tuning plates. Fired it up when I got home, started seasoning it with some vegetable oil, couldn't resist not cooking something. So had a brisket flat that had been sous vide...
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    • Album: New Bellfab
  4. jirod

    Brisket Help

    I trim mine more than most I think.  I try not and trim it down to bare meat, but 1/8" or so, about what you want to eat.  I've noticed a lot of people (me included) if the fat cap is too thick will cut it off. I always felt that you lose your rub and smoke flavor then.  So just my method is I...
  5. jirod

    what to serve

    BOOOOOO fruit, YAY bacon!!!!  
  6. jirod

    what to serve

    For an appitizer ABTs with whatever filling you like?  Anything bacon wrapped has to be a step in the right direction.  Could do the mini-sweet peppers too in case some people don't like the heat. Smoked meatloaf is always a good thing too.  Could go adventurous with something like Korean pork...
  7. jirod

    Best commercial brats?

    If you are interested in making your own, Curley's has a pretty solid brat seasoning/kit you can buy.  I like the flavor, but I also like Johnsonville Brats a lot too, so I just stick with them.  Also Len Poli has a bunch of recipes on his website, including differnt type of brats/german...
  8. jirod

    Advice Needed...Propane vs Electric Smoker?

    Why types of food do you generally smoke?  Do you do a lot of ribs where you wouldn't want to cut them in half to smoke them, full packers, etc?  Some of the smaller smokers (like the MES30 and the Masterbuilt 2-door propane) aren't very wide.  Do you do much for smoking things like summer...
  9. jirod

    First Brisket Successful But...

    Here's a good tutorial about how to break down a full packer I found on here awhile ago.  One of the first pics shows kind of how they are layed out together. http://www.smokingmeatforums.com/t/94908/separating-a-brisket
  10. jirod

    First Brisket Successful But...

    Every brisket will be a little different, but in the few I've separated myself the point is usually only about 1/3 or a little more of the total packer.  I think it tends to be thicker than the flat, but seems to run about half (or a little more) of the total length of the packer. As far as...
  11. jirod

    Looking for new Smoker

    I recently ordered a smoker from Bell Fab.  Noticeably less expensive than some of the other names.  They are really good to work with and he will do mods to his standard model depending on what you want.  I haven't received it yet, so I can't speak directly to quality/use, but there are a...
  12. jirod

    Will an A-MAZE-N tube smoker fit into the wood chip loader access for a MES 40"?

    Bear, Actually when the pellets catch on fire they don't really produce any smoke, and get burned up very fast.  So you do have to keep an eye on it and try and blow them out if it happens.  So you can burn through a whole tube of pellets and not can much if any smoke flavor out of it, which is...
  13. jirod

    Will an A-MAZE-N tube smoker fit into the wood chip loader access for a MES 40"?

    I do this from time to time.  Fits nicely and the draw keeps the smoke flowing. Like Dr K said, there are times the pellets will light up and start to burn sometimes, and they do seem to burn quicker.  So while it does work, you have to keep an eye on it and sometimes you burn through pellets...
  14. jirod

    anyone combining sous vide into their smoking?

    Working on figuring out brisket flats doing both now.  Last one I did I sous vide at 142 for about 24 hours, then smoked at 225 for about 2 hours.  Still very tender and juicy, was a little bland.  Think I accidently grabbed a Select chunk of brisket, plus I under-seasoned befroe sous vide a...
  15. jirod

    Lang/Horizon/Bellfab fuel time

    Joe, thanks for the reply.  Have been kind of hoping that a full basket full of charcoal may last for like 3-4 hours, if not oh well.  Just use a different smoker when I know I HAVE to do an overnight type thing, and use the offset when I would have time to tend it.  Again very thankful for the...
  16. jirod

    Lang/Horizon/Bellfab fuel time

    Appreciate the responses. Joe, I have talked to Craig and emailed him some, seems like a great guy.  Very easy to work with it sounds like and willing to do a lot of different things, and do them for not a lot of money.  That is really the way I'm leaning right now. I get how you guys run your...
  17. jirod

    Lang/Horizon/Bellfab fuel time

    Now is the split every 45 minutes to an hour for more smoke (and continued heat)?  If you filled the basket with lump and a chunk or two of wood once the smoker was up to temp would that keep the temp up for 3 or so hours before needing to put more lump in? That is kind of the method I had read...
  18. jirod

    Lang/Horizon/Bellfab fuel time

    I am looking at possibly buying a smaller offset smoker.  Looking at the Lang 36" patio, or the 20" Horizon Classic.  Also been looking at the Bellfab.  I would most likely be using lump charcoal with some smaller splits/chunks of other wood (oak, apple, etc), and using a charcoal basket (my...
  19. jirod

    Best Quality Meat to buy

    As far as specific sites/companies I have never bought meat on line.  But you can search for Kobe Beef, Wagyu Beef (which looking at it is what Snake River sells and I know there are others as well).  A5 I believe is the highest grade Japanese give for marbling. As far as pork, I like Berkshire...
  20. jirod

    Best Quality Meat to buy

    What are you looking for as far as meat.  You can do a search for "A5 Grade Kobe Beef" and find places selling ribeyes for over $100/lb.   Never had any beef that fancy.  Have had 1/2 blood Wagyu, best steaks I've ever had.  Have to believe full blood Wagyu or true Kobe beef is even better.
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