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Larger Load = More Time?
I find that the more meat I put in, the longer it longer takes to get the smoker up to the desired temp. Probably due to the large thermal mass of cold meat going in - yeah, it can take quite a bit longer. But from then on the cooking time is about the same. Might just be my smoker though, ymmv.- plj
- Post #6
- Forum: Electric Smokers
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Homestyle Barbecue Beans
Sounds too sweet to me... which means perfect for my in-laws & my son. I think I'll be trying this in the dutch oven, maybe thanksgiving to go with smoked turkey sandwiches in the evening? Or maybe this weekend to eat with something smoked during the world series. thanks for sharing the recipe!- plj
- Post #8
- Forum: Side Items
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Best vacuum packer
hmmm - I had a foodsaver, it only lasted about 3 or 4 years. I do use it on a couple deer every year plus other minor uses, but not commercial use or anything like that. I'm looking for a heavier duty brand.- plj
- Post #9
- Forum: General Discussion
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18 lb brisket, only 16 hours?
Smoked my first full packer brisket last night, 18.5 lbs. Straight from the fridge to the smoker (not pre-heated) at 3:30 saturday afternoon, because I was figuring about 20-24 hours. Temp set to 215. This morning when I got up at 7, the flat was at 190, the point at 180 -- only 16 hours from... -
Whats going on the Smoker this upcoming weekend?
18.6 lbs of brisket and assorted stuff to go with it, haven't decided exactly what yet.- plj
- Post #30
- Forum: General Discussion
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Stand/Cart for SMV 24?
Here's a couple pics of mine in this thread... and no, I still haven't finished it. http://www.smokingmeatforums.com/for...ad.php?t=76091- plj
- Post #6
- Forum: Propane Smokers
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Venison Kielbasa ?
I'll be making venison kielbasa today/tomorrow too, I'm figuring somewhere between 20 and 50% pork, depends how much my wife buys and how fatty it is. :) I'm using rytek's recipe too - this will be my first try at kielbasa. -
Using Charcoal Briquettes with your Camp Oven
I also use the 2/3 rules, works great for me. There is more info you need though - the 2/3 rule as described by ncodave is for roasting. If you want to simmer (stew or chili), put 66% (aka 2/3) of the briquettes under the oven. If you want to bake, put 2/3 of them on the top. The total # of...- plj
- Post #7
- Forum: General Cast Iron Information
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Elk ribs and a Elk roast and some beans
Ahhh, elk, the best meat on earth. Congrats, & nice smoke. -
Less fat in my ABT's
I sort-f agree with you - my first few batches were good, but I didnt understand why you guys rave about ABTs. This in spite of the fact that I'm a bacon lover, jalepeno lover, cheese lover, etc ... OK, there's not a food on earth that I dont like so far, LOL. Anyway, the first batch of ABTs...- plj
- Post #10
- Forum: ABT's and all things Appetizers
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Burgers just don’t cut it anymore…
TASTE! FLAVOR! HOMEMADE DELICIOUSNESS! My mom makes PP in the oven, it tastes good but usually doesnt get finished. I make it in the smoker, the response is "Wow, I hope you made 2 of these!!!" I smoke pork butts at 230-240 degrees. When the internal temp of the meat is 165, I wrap it in... -
Hand Crank Meat Grinders
Excellent thread HogWarden, Your comment about cleaning up the meat as much as possible and cleaning out the grinder plate/blade is dead on, I consider that to be the most important advice to give to anybody who uses a grinder. Other than "dont stick your fingers in there knucklehead!" of... -
Pulled Chuckie Leftovers - Pizza!
Pizza is like fatties - you can put anything on them! Smoked Ital beef sounds great, nice job. :) Only one improvement - you really need to make your own dough, that store bought stuff tastes like cr@p in comparison. Its unbelievably easy: Stir 2 tbls yeast and 2 tbls honey into 95* water... -
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DO Cooking outside - Need help
Nope - you dont need a "heat source container" or hole or anything else. Sometimes it helps, but you dont need it. I only bring the DO, charcoal, matches, chimney, & food, just set it right on the ground. No hole to dig or other fancy stuff. You regulate the temp by the number of briquettes -...- plj
- Post #9
- Forum: General Cast Iron Information
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You might be a redneck....Stuffed Loin
I picked up some "rubber bands" in the cooking section of a store last year, they're made out of whatever it is they're making potholders out of these days. Theyre oven safe - made specifically to replace butchers string. They work great, easy, & easy to clean. Yeah, I've used dental floss in a... -
Losing the juice
Well, yes, but only to a point. I find that too much of the juice is just that - too much. So I dump most of it, only add about 1/4 back into the pulled meat, then add the vinegar finishing sauce. I think that gives me the best combination of flavor, texture, moisture.
