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  1. 801driver

    Smoked Chuck Roast / Temp Drop or Stall?

    I had a PB drop about 5' during a stall one time, thought my smoker or temp sensor was broken. It went slowly down over about 20 min. Hovered there then started back up in about an hour. Never figured out what happened. I do the same with all my PB smokes, that was strange.
  2. 801driver

    Beer Can Turkey?

    Seems like you might need to do some "dual" cooking. One in the oven and one outside in the smoker to keep everyone happy. Like everything, do what works for you. Thanks for starting this thread and everyone sharing.
  3. 801driver

    BBQ sauce

    Yes, everyons taste buds are a little different and we like changes in flavors at times. Jeff's sauce is great and since I live close to Tulsa, I can easily pick up some without ordering. Then a mix of 1/2 Head Country Hot and Spicy with 1\2 KC Masterpiece in a squeeze bottle is something I...
  4. 801driver

    What do you do with leftover brisket?

    Left over smoked brisket goes well in most anything any meat will go in, baked beans. chili, chopped for a topping on a baked potato and velvita cheese dip with some extras also. I do try to keep some in the freezer ready to go. Thanks for sharing the peppers, I will have to try that soon.
  5. 801driver

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I see that this is an old thread and I am sure you have it figured out by now, but in case someone new jumps in here, this is my method. I cut my chunk cheese into 3/8 inch slices to put on my racks. I have a home made cold smoker using an old metal milk box with a hinged lid and an old elect...
  6. 801driver

    Barbecue is Barbecue, Grilling is Grilling,

    The peppers sound better to me than the popcorn. I put a little flower and paprika on my Jalapeno slices though as I fry them.
  7. 801driver

    My New (to me) Smokin' It Model 1

    I have had the Smokin-it II for several years set on 225. Only had it belch one time on start up. I had some different wood in it. Saw something on their site about it, but can't remember where right now. It was related to the wood being way too dry and putting out a lot of smoke at one...
  8. 801driver

    First Time Brisket In Cleveland, OH

    Rather than just pulling it off at 200, I start poking it to make sure it is done. If not soft all over, give it another 30-45 min and check again. Some are tender at 195-198 some higher at 205-208, every piece of meat is different. Good luck to you, share your results.
  9. 801driver

    Canned 1 pickle

    I love this site. Most anything you can think of is here, many things you can't think of also. Pretty nifty, thanks for sharing.
  10. 801driver

    Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?

    I pull my briskets out of the frig, trim a little if needed, sprinkle rub and put in the smoker. I smoke my briskets open at 225'. Start poking for even doneness at 200'. When I am ready to take them out, I wrap in double foil, put an old large towel in a standard plastic ice chest cooler...
  11. 801driver

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I have a home made whisky barrel smoker that I cut my cheese blocks in about 3/8 inch slices to lay out on racks similar to the above picture. I use hickory and smoke for about 20 minutes which gives plenty of smoke flavor.
  12. 801driver

    Looking to buy an electric, but doesn't smouldering wood = bad combustion = creosote?

    I have been using a Smoken-it #2 for several years now, 5-6 or so at least. Yes, a little expensive, but the door and everything else fits, have not needed to dink with it to make it work in any way. It is outside under a covered patio. While the end product might be 95% of what I was doing...
  13. 801driver

    Rub and bbq sauce recipes

    I use Jeff's but have slightly modified it to my taste afer several smokes. It is a great base starting point.
  14. 801driver

    Spam Scramble (Bear Style)

    Thanks for sharing. I had this a couple weeks ago. I had a little bit of onion left over from the night before (I'll keep a slice one day) chopped it up small and put in with the spam about half way through to mix in. Good stuff. Got me thinking about a Spam Omelet. Ha Ha
  15. 801driver

    Dutches wicked beans

    Seems the link to Dutch's recipe no longer works. Can anyone help?
  16. 801driver

    225 vs 275

    This is why when people get so uptight about their smoker fluctuating a few degrees, I have to wonder if it is worth the price of fancy controllers to hold exact temps, particularly in electrics. I have always used 225, but you guys are instigating me to dial it up a bit my next smoke. Thank...
  17. 801driver

    Smoke flavor for a HAM.... ?????

    I am late here, but someday you might try pecan. It works well for my taste buds that are normally hickory for most everything else.
  18. 801driver

    WHAT THE HECK IS GOING ON WITH BRISKET PRICES!!

    I was in a Reasor's, a local grocery store chain in NE Oklahoma this morning, Packer Cut - Choice was $2.99/lb. They had a large stock.
  19. 801driver

    Is this a deal?

    Welcome from Oklahoma, Looks like a deal to me, a little clean up, use it a while and it will need a little clean up again just like now, but hopefully without the rust if you use it enough, Ha Ha. Like posted above, an external remote read temp sensor makes life a whole lot easier, especially...
  20. 801driver

    Smoked Beef Short Ribs

    Looks good. I agree with the 200' range to start testing for beef ribs, and this type of meat will have a stall similar to a brisket or PB somewhere around 170. To me it is better to plan to have them ready earlier and have to let the fire burn down, they will still be warm enough to eat at...
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