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  1. kueh

    Q about propane smokers

    30-40 hours sounds about right, but it also depends on outside temperature and wind and what else ? With a gas smoker, I can put an electric hot plate inside if I run out of gas and keep on smoking. With an electric, I don't think you can easily put in a temporary gas burner in if the mains...
  2. kueh

    Reusing turkey fryer oil

    When I'm in a deep frying mood, I don't change or clean my oil. I usually only do french fries so it lasts me a couple of weeks or so, until the oil smells funny. If I do any meat, the oil deteriorates faster. Freezing should be fine, though I've never tried. Freezing would separate out any...
  3. kueh

    I believe we all should consider ordering a free catalog//ue from this place

    Things are reasonable because they're probably close. Only 100 or so miles from me. Guess not. Just looked at your location. Strange you couldn't get a good deal "locally".
  4. kueh

    Can it stand the heat..or a bad idea?

    Aluminum is fine. However don't leave water in it as it will corrode the aluminum unless it has been hardened, anodized, or whatever.Aluminum's melting point is about 1200°F so you have no worries about melting it. The only problem you'll have is if it's your mate's favourite pan.........
  5. kueh

    Roast turned out dry !?!?

    After pulling at 155°, finish it in a slow cooker. Put a pan with some water on a lower shelf to catch the drippings so you can add them to the pot.
    • kueh
    • Post #17
    • Forum: Beef
  6. kueh

    Check out my new smoker!

    Aye, people will be paying you to move in. Have smoker ....will travel......
  7. kueh

    Roast turned out dry !?!?

    I think the problem is both carry over heat after foiling and the altitude where you cook. After foiling, the temperature will rise considerably depending on how much insulation you put around the foil. As for altitude, water boils at different temperatures, so you need to measure some...
    • kueh
    • Post #15
    • Forum: Beef
  8. kueh

    To stuff or not to stuff

    I'd put the stuffing in a large pan and put in on a shelf under the turkey to catch all the goodness. I'd have a thermometer in the stuffing so it can be pulled before it overcooks. Probably then put it in a broiler just to crisp up the surface of the stuffing. But if your smoker doesn't have...
  9. kueh

    Can Anyone make pork skins

    Yes, the skin on pork belly is used. You could use the skin on back fat, but that's almost pure fat.
  10. kueh

    Can Anyone make pork skins

    copy/paste In an episode of Dirty Jobs on Discovery channel, Mike Rowe made pork rinds. If memory serves, the rinds/chips are first rendered of most of the excess fat at a moderate temperature, removed, cooled, then fried at a high temperature. The first rendering is started with boiling...
  11. kueh

    Knife sharpening - AB Good Eats style

    This guy has a similar technique to what I do.........
  12. kueh

    Knife sharpening - AB Good Eats style

    For those who interested in viewing different techniques, here's a starting point. Afterwards, click away..........
  13. kueh

    Chicken Fried Bacon

    Previous thread.......... http://www.smokingmeatforums.com/for...en+fried+bacon
  14. kueh

    Jeffs rib rub question

    It's almost a general purpose seasoning. I use it on oven chicken. I also found it great on grilled steak (I put it on the cooked side once it's flipped. I do not flip the steak again).
  15. kueh

    temp. in propane smoker

    I think you could use a small hot plate inside the smoker for such low temps or use some light charcoal in the wood box. Of course the propane burner would not be on.
  16. kueh

    GOSM & Smoke Ring

    Yes, the lump charcoal suggestion was posted here quite awhile ago. I tried it once, but the charcoal didn't light up. I haven't had a problem of a lack of a smoke ring and I do have a GOSM 3605g. Perhaps the smoke ring has something to do with cooker temperatures as well ? I've been keeping...
  17. kueh

    Crock-Smoking?

    Possibly brining , injecting, and/ or foiling would help. The most important thing is not to smoke the wild meat beyond 160° as the meat will dry out. You can practice using the lean portion of pork loin with whatever techniques. Wild meats are usually extremely lean, so foiling (braising)...
  18. kueh

    Whats the best knife

    There is no "ONE" good knife. It is with whatever you're comfortable. But one recommendation I would make is a Chinese cleaver. A one pound cleaver would be a excellent choice. If you're doing the odd bone chopping, pork or poultry, a cleaver excels at the task. Alot "pulled" pork is...
  19. kueh

    What's the deal?

    For healthy plants you need to introduce some stress in the form of wind. Wind "exercises" the plants so their whole system grows stronger (thicker). If you visit a commercial greenhouse, you'll notice many large fans operating everywhere.
  20. kueh

    elephant garlic

    Well, elephant garlic is not garlic, though the shape and taste is somewhat similar. Onions and garlics are all from the allium genus. Rather than being a variant of garlic, "elephant garlic" is a variant related to the leek. Allium ampeloprasum var. porrum http://en.wikipedia.org/wiki/Leek...
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