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  1. spohnat

    Nice weather so Ribs, Brisket, Tallow & Fattie

    In Ohio, it has been lots of rain and wind lately so no smoking. It was nice this weekend been active on the smoker. Did two racks of ribs to compare a new butcher and local grocery store with corn on the cob for dinner Saturday. 3 - 2- 1 method with new rub recipe. Butchers ribs won the rib...
  2. spohnat

    An impressive rack

    Two questions: Will you share your Caroline gold recipe? I have not heard of a warming cabinet. Can you let me know a brand to look into this more or are we talking like the bottom of the oven warmer?
  3. spohnat

    MES w/ mailbox vs Recteq

    Lowest advertised temp on recteq is 180 or 200 depending on the model. I do not know if you can get it stable and lower. I have the competitor (grilla chimp) but it does not go below 180
  4. spohnat

    Smoked A Brisket Yesterday

    It is a small packer. I have never bothered on the trimmed flat from Costco as it seems to be $7-9 lb vs $3-4 for the full packer. I usually trim 3-4lbs of fat off a larger packer. this small buy was under 2lbs of fat. I use the brisket fat trimmings to make beef tallow.
  5. spohnat

    KFC - Korean Fried Chicken

    have you ever done a double fry of the Korean chicken?
  6. spohnat

    Smoked A Brisket Yesterday

    the choice brisket was $2.79 an lb at Costco yesterday. Impulsed buy a 7.5 lb one and hope to prove this thread wrong. Prime was not an option. I recently saw one at Costco for 2.99 an lb so hopefully lower prices on beef are back
  7. spohnat

    MES w/ mailbox vs Recteq

    I went from a MES 30 with amazon tube/tray to grilla chimp (equivalent of recteq smaller barrel). I have zero regrets or feel I get any less smoke flavor. Truly set it and wait for the app to tell me it is done. The recteqs now all go to 700 degrees which is a recent update. the MES may bet...
  8. spohnat

    Moving sale

    My coworker is in Jersey and was asking me about getting started. Anything left that may be of interest for a first timer.
  9. spohnat

    Ok, show those Christmas scores!

    I got the jerky rack for the grill chimp. I am excited to try making my own jerky
  10. spohnat

    45 day dry aged prime rib for NYE

    New Years Eve meal as staying in. 4.24 LB of 45 day dry age grass fed 3 bone prime rib. dried with paper towels, used some olive oil and seasoned with Jeffs Texas rub. It went in around 1pm to the chimp at 225 degrees with hickory pellets. Took less than 3 hours to get to 130 degrees when all...
  11. spohnat

    21 day dry age grass fed strip loin roast - thought it would take longer, will temp hold like a brisket

    Was very good. I prefer the next day where I put it thru the meat slicer and just eat straight vs eating the slice of meat on Christmas.
  12. spohnat

    21 day dry age grass fed strip loin roast - thought it would take longer, will temp hold like a brisket

    a repeat of my favorite meal in 2021 (https://www.smokingmeatforums.com/threads/21-day-dry-aged-grass-fed-strip-loin-roast-half.312394/) but with a whole roast vs last years half. I thought this would take longer to cook which does not seem to be the case 6.74 LB 21 day dry aged grass fed...
  13. spohnat

    Dry Aging Tenderloin

    I have no help here but love the approach here. Wish I could try some.
  14. spohnat

    Looking for new pellet grill suggestions

    Have a Grilla Chimp. The standard probe is garbage but a thermpro is $20. Same story where I have a shop vac for the smoker. if i went larger in size, I would go recteq for higher max temp and better weight distribution of where pellets live (on back so weights centered vs on a side)
  15. spohnat

    Thermometers and Yoder YS640s

    The overkill option would be a FireBoard. thermoworks is on the higher end. Thermpros are accurate. I use a thermpro in my grilla chimp pellet as the stock temp probe is garbage. I would test via boiling water to see which if more accurate. one would hope it's the yoder
  16. spohnat

    Pork shoulder ending late tonight. Food safety questions on finish/rest period

    low and slow is the answer 99% of the time (poultry is the exception) and gives you the best bark. you'll see with the cooler treatment, your meat stays hot for a long time. I am team make it a day ahead and store vs trying to time it for say a party.
  17. spohnat

    Pork shoulder ending late tonight. Food safety questions on finish/rest period

    I prefer butcher paper as it helps retain the bark on smoked meat. Tinfoil has also been used but can remove some of the bark when unwrapping. I wrap it a couple of times with whatever I use (as some juice always leaks). Then in towels. The towels are to help fill the cooler and retain the...
  18. spohnat

    Pork butt in new smoker, the Grilla Chimp

    Took 21 hours to get to 206. The other half took 20 hours in the MES a few weeks back so I was expecting a long cook. Great Bark and smoke ring was visually nice. however, the smoke flavor is mild. I just tried a piece for breakfast as figured being by the smoker may have diluted my smell...
  19. spohnat

    Pork butt in new smoker, the Grilla Chimp

    17 hours in and bark is coming alive. TBD if i let it ride at 225 or turn up the temp
  20. spohnat

    Pork butt in new smoker, the Grilla Chimp

    seasoned with katz mustard and jeff's rub. This is the other half of a costco pork butt so will compare to the MES version. I put it on last night at 8pm at 200. Increased to 225 four hours in and a light ACV sprits. Other photo is 11 hours in. My concern is there is nowhere to as close to as...
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