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What's the magic number?
I’d do whatever temp your smoker runs best at. For charcoal I do hot and fast temp to get a cleaner burning fire with more airflow. For pellet I do low and slow for more smoke. Stickburner I typically run 275 because that’s where it liked to run. I do find for hot and fast, braising/wrapping...- BKING!
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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Reverse seared sirloin
I smoked them at 200 deg on the pooper until an internal of 115 deg and seared them on the stove top until an internal of 130 deg with butter. Reverse sear is da bomb!- BKING!
- Thread
- Replies: 5
- Forum: Grilling Beef
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Pork butt and bark formation question...
It’s normal for there to be a small drop when unwrapping. Done is probe tender. Internal temp is just a guideline to tell you when to start probing for tenderness. -
Pork butt and bark formation question...
Also use the scratch test to tell you when your bark is ready. If you can lightly scratch the bark and it doesn’t come off your good. By the way your bark looks about right at that stage. Pellet smokers tend to form bark quicker fyi -
Pork butt and bark formation question...
It typically takes me 7-9 hours for the bark formation you are after on my kamado. Kamado is a more humid smoking environment than most which is great for some reasons and bad for others. -
Christmas Dinner
Great job! Something I’ve always wanted to try- BKING!
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Butt fridge
I’d freeze it . I wouldn’t keep meat in the fridge for longer than a week. If you can vacuum seal I’d do that and then reheat in simmering water while still in the vacuum pack. -
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OK, I'm officially hooked
Awesome color. Did you use charcoal briquettes, lump, or splits?- BKING!
- Post #3
- Forum: For New Members
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Grill or smoker?
Your budget matters here. There are pellet smokers that can sear as high as 1000 deg and smoke great food. A more economical route that some do is get a cheaper pellet smoker AND a kettle for searing. The camp chef woodwind is another economical solution but I don’t know your budget- BKING!
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Wings.
I use smoke setting for 30 minutes and then crank the heat up to 400 deg to get a CRISPY skin.- BKING!
- Post #6
- Forum: Pellet Smokers
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Smoking chicken drumsticks
How was the skin? Was it chewy or bite through? -
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Pellet or Kamado for this turkey recipe?
I always prefer to go with “a little smoke goes a long way” especially for family gatherings. People that don’t eat bbq on the regular tend to be more sensitive to smoke. Just keep that in mind. -
Looking at Rec Tec Trailblazer RT-340; what else should I consider?
Anything with a competition cart. Grills, Rex tec, Yoder, etc all sell competition carts for theirs- BKING!
- Post #4
- Forum: Pellet Smokers
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Double Smoked Ham & Smoked Turkey Club Sandwich (Bear Style)
One heck of a sammich there!- BKING!
- Post #32
- Forum: General Discussion
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New member with a new Memphis grill
Welcome! Those Memphis grills are very well built
