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  1. twinfallsid

    Smoking Pork at 190F to 195F ???

    You know, if there is no pulled pork on the table, and there is only sliced pork, nobody will care. Pork is Food of the Gods. You pulled dudes must think that's the only thing which can possibly be served. I'm going to plan on a 24 hr smoke at 190F.
  2. twinfallsid

    Smoking Pork at 190F to 195F ???

    Here is a page with the postcard invitation I'm mailing Saturday morning: http://www.otf-21.org/party.html I have no real idea of many people could show up. Could be anywhere from 75 to 500+. It says RSVP, but who really knows? The pork shoulders are costing me about $10 each ($1.29/lb -...
  3. twinfallsid

    Smoking Pork at 190F to 195F ???

    With a water pan in the smoker there will be high humidity, so I think the meat won't dry out. My antiqute meat thermometer shows to cook pork to 170F. So there is no need to cook it past 180F. The main problem is the urethane insulation in the freezer/smoker conversion. The foam breaks down...
  4. twinfallsid

    Smoking Pork at 190F to 195F ???

    Thanks Fire It Up - - How much time should it take at 190 or so?
  5. twinfallsid

    Smoking Pork at 190F to 195F ???

    I've got a really big party coming up on the 9th. I need to decide if I'll smoke 120 pounds, or 180 pounds of bone-in pork shoulder (butt). Does anyone have experience at smoking a lot of pork at just under 200F? Don't ask why, its complicated. But it looks like the highest temp I'm going to...
  6. twinfallsid

    How would you smoke Orca?

    I hear there might be a few tons of whale meat available soon in Florida. How would you guys suggest smoking a 20 lb chunk of orca?
  7. twinfallsid

    Spareribs ??

    While making today's lunch, I was rubbing a slab of ribs with spice and thought it doesn't look that much different from a belly, excluding the bones of course. I was thinking that after curing and smoking, the rib slab would keep for a pretty long time. When used they could be cut between the...
  8. twinfallsid

    Spareribs ??

    Has anyone used spareribs to make slabs of bacon? The St. Louis style are on sale for Superbowl here, $1.39 / lb. .
  9. twinfallsid

    Countertop mini-keg dispenser questions

    Coyote - I don't know. I've only seen the root beer kegs on the shelf and never bought one. Get one, drink it, and cut it open to see what makes it tick. Afterwards, you could make the world's smallest barrel smoker/grill.
  10. twinfallsid

    Anyone soak or brine ribs ever to get rid of bad taste?

    Black pepper is the traditional spice used to mask rotten meat flavor. .
  11. twinfallsid

    Countertop mini-keg dispenser questions

    The Heineken mini-kegs have a little internal CO2 gas bottle with a pressure regulator. Unless you find a way to refill or replace the CO2, reuse isn't going to happen. I've seen root beer kegs that fit the dispenser.
  12. twinfallsid

    smoked lobster

    When I lived on my 35' yawl in San Diego Bay, I had a stainless grill attached to the aft rail. I would sail out 60 miles to San Clemente Island and anchor off the south end. We would scuba dive for lobsters at night, their eyes reflect back the flashlight and they are all over the sea grasss...
  13. twinfallsid

    Smoked Pot Roast

    No, its not a crispy surface. It absorbs the smoke flavor just fine. Another thing the oven does is sterilize the surface of the meat so at 180f in the smoker, you don't have to worry about the food "safety zone" temp. My mother made this roast when I was a kid. Of course she didn't use a...
  14. twinfallsid

    Smoked Pot Roast

    It starts in the oven to air-fry and sear the surface of the meat. I guess you could get the same effect by dropping it in your commercial fry-o-lator at 360f for 5 minutes....but wait, almost nobody has a huge deep fryer at home. It is smoked at 180f. 225f is too hot. When done, the...
  15. twinfallsid

    Smoked Pot Roast

    Get a large chuck roast and rub it all over with olive oil, sprinkle with garlic salt and black pepper. Pre-heat your oven to 450F, let it get up to temp, then turn it down to 350F. Put the roast on a rack in a pan and put it in the oven for 30-40 minutes. The olive oil will air-fry and sear...
  16. twinfallsid

    No Refrigeration?

    Can some experienced Baconeers tell what they know about the keeping qualities of the bacon being made here? My local abattoir will sell a 50 lb case of bellies to me for $2.69/lb. They won't break a case, so the ol' Apex Apparatus is going to make a lot of bacon. My folks and some friends...
  17. twinfallsid

    What's your occupation?

    I quit my day job 4 years ago and keep my focus on growing http://beefjerky.com I started it in 1995. The beef jerky is made in a USDA inspected private label factory in the LA area. I write & maintain the Beefjerky.com website, do the marketing & promotions, address and stuff the envelopes...
  18. twinfallsid

    smoker build questions

    You would have been better to make the walls out of plywood. Even with the interlocking tongue & groove edges on your planks, that thing is going to leak hot air like a sieve. You need to caulk every seam, or start over with plywood. At a minimum, put kraft paper over the wood planks before...
  19. twinfallsid

    Pizza Stone

    I use an 18" unglazed floor tile from Home Depot, it was about $4.00. . .
  20. twinfallsid

    What am I doing wrong?

    The protein molecules in meat coagulate and wind up tight at 155f. If your smoker/oven goes over 155, you are COOKING, not drying. Beef jerky is dried, not COOKED. There is your answer in a nutshell.
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