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  1. B

    First time smoked cheese, possible fail

    I've only smoked cheese twice, but now that the weather is better for it, gonna do some more. Both of mine tasted like licking an ashtray after taking them out. I wrapped up and put in the fridge for two weeks before breaking into them and they were pretty good. One brick actually made it all...
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    🔥Inkbird NEW PRODUCT Bluetooth Meat Thermometer with 4 Colored Probes IBT-4RT released!🥳🥳

    Posted initial review here.
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    Inkbird Bluetooth Meat Thermometer with 4 Colored Probes IBT-4RT Review

    I saw the post earlier this week about this unit and MCS accessory came to mind. I already have the IBT-XS and it works just fine, however after looking at that thread, I decided to give the XS to my son and get the RT. I used the promo code, so I got a really great deal on this. Ordered...
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    Pizza Dough Recipe

    Going at least two day ferment and even three or four for a great dough is the way to go. Lahey's method is spot on. 70 % hydration, give or take produces a great crust. Might be a little sticky to work with,but works out great.
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    🔥Inkbird NEW PRODUCT Bluetooth Meat Thermometer with 4 Colored Probes IBT-4RT released!🥳🥳

    Well, I think I might just have to go ahead and try this baby out. I already have an IBT-4XS and it works great. My "logic" is that I will give that to my son and get the IBT-4RT. Possible review in the making.....
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    Poor Man's Burnt Ends

    Yep, same here, though it's a love hate relationship with me. Chuck has been creeping up in the $7+/lb in my area, while briskets can be had for $3-3.50/lb, but the chuckies are such an easier cook and always come out so good. Plus, I don't end up with 10+lbs leftovers. I know, leftover...
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    Wife is headed to Nashville?

    I second that. Just tell her to be ready to wait in line though, but it's worth it.
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    MCS hit and SV was the result....

    Well, I finally took the plunge and bought an Inkbird. This model looked to be pretty good and has some decent power behind it. I figure if it's like some of my other Inkbird stuff, it should be good. The packaging of the unit was very sturdy and easy to figure out. I like the fact that I...
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    How long should I expect a 4lb chuck roast to take?

    Might be your first chuckie but with many more to come. I have been smoking a lot of these for quite some time now. Slicing or pulling, you can't go wrong. I have been going a little hotter (275)with these in my smoker with a smoke tube going with it for more smoke. I like to put in a foil...
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    Chuck roast into steaks, worth it?

    Well, thanks all for the input. These turned out really well. Ran the smoker at 250 for just about 2.5 hrs to an IT of the low/mid 190's depending on the piece size. Put a fair amount of Kosmos Dirty Bird on then and did a light mop the the last 30 minutes. Almost forgot to take an after...
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    Chuck roast into steaks, worth it?

    I haven't hopped on the SV train yet, but think I am going to have to get with the times...
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    Chuck roast into steaks, worth it?

    I have a Chuckie that's just at 3lbs and has the typical marbling. I've been looking for a different way from pulling and slicing, so was wondering if it be worth it to cut into 1" steaks, toss on the smoker @225 to a typical roast temp of 190 or so, then toss on the grill for a quick char...
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    Weber or Napolean

    I struggled between a Weber and Napoleon last year. I ended up getting a discontinued Triumph and have no regrets. Their newer models look to be even better. I'm very happy with the Napoleon.
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    Corn Starch Chicken Wings - Rub Won’t Stick

    All of the above also works well for home made fries. After a starch wash, drying them off, applying some baking powder/corn starch then a little peanut oil, or your favorite and seasoning all makes for very tasty taters....
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    Corn Starch Chicken Wings - Rub Won’t Stick

    I agree with @forktender these type of sprayers are nice and can be filled with the real thing. Most non stick sprays are emulsified solutions of a certain type of oil.
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    Season Overnight?

    I always salt/season overnight. I will also place the meat on a rack on top a cooking sheet. Seems like if the meat is placed on a flat surface, the bottom tends to wick out the juice and its left in the sheet. On a rack, I tend to not see much if any residual juice.
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    Pulled Beef

    Looks great Jake. Just bought some chuckies from Costco yesterday. Definitely becoming one of my more favorite smokes.
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    Pizza Practice

    Very nice indeed
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    New York Strips Cajun Style

    Those sure look good. I like to use this Cajun seasoning. I usually get it at my local GFS. May not be as spicy as Tony's, but the sodium is significantly less, so you can use more of it and not need a gallon of water afterwards.
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    Grilling Ny steak strip

    In addition to pulling at a lower IT, I also will dry brine, uncovered and on a rack overnight with kosher salt and fresh ground pepper. For a leaner cut like Strip, this seems to add some additional juiciness to the meat.
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