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  1. one-eyed farley

    New in SC

    <object width="425" height="350"><param name="movie" value="<A href=""></param><param">"></param><param name="wmode" value="transparent"></param><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object> In response to the Lang...
  2. one-eyed farley

    Am I doing this whole thing wrong?

    I use the ET-73 by redi-chek, 14 of them actually. The remote receiver makes life much simpler, especially during long cooks. I especially like the fact that each thermometer has 2 probes and 2 readouts...one for the smoker temp and one for the internal meat temp. The thermometers mounted on the...
  3. one-eyed farley

    I need the help of my smoking family!!

    For uncooked meat, I only use my foodsaver for long term storage. However, I ALWAYS use it to frreze my butts if I have already pulled them prior to freezing, except when the pulled pork is for making hash. The vacuum seal retains moisness and flavor, both which can become diminished by freezing...
  4. one-eyed farley

    3-2-1 mush?

    Well, I am pretty new here and still trying to catch up on all the various discussions, but I must admit, this is by far the most interesting thread so far. Lots of ways of saying basically the same thing. So I guess I will add my 2cents worth. While the 3-2-1 method is a good basice guide...
  5. one-eyed farley

    Too Hot

    At 350 you get a smokey pork roast. At 220-240 you get BBQ...at least if you keep it cooking at those temps until the internal temp is 195-205, so as to break down the collagens in the butt....and no...it won't be too dry at that internal temp. If time is a problem and I have to cook at a higher...
  6. one-eyed farley

    Help. I had clean smoke earlier, but...

    All the above advice about ventilation and not using cardboard is excellent. And using digital thermometers is an absolute must....a dual probe is best. One probe for smoker temp and one for meat internal temp. Your internal temp of 160 concerned me. That is on the low side for a pork roast...
  7. one-eyed farley

    New in SC

    Hey there to everyone. I live in rural South Carolina, moving back here after many years in the Norfolk/Virginia Beach, VA area. I love smoked meat and have been smoking a long time, even had one BBQ restaurant....now that is some real hard work, especially using a stick burner. I probably use...
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