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  1. TuckersBarbeque

    What is your opinion

    It gets 5 minutes. After that, I guess I'm eating membrane.
  2. TuckersBarbeque

    What is your opinion

    Off. I don't like the texture and it blocks salt/spice from getting to the meat.
  3. TuckersBarbeque

    New to offset smoking but not new to the game

    I generally like to have a large water pan in my coal or stick smokes. Because it is a large thermal mass, it evens out the ups and downs and definitely keep the outlet wide open and control the burn with the inlet. Only on rare occasions do I half close the outlet. I used to live in Tucson...
  4. TuckersBarbeque

    Another Sunday Butt Day!

    Looks beautiful, great color! Might do a butt this weekend...
  5. TuckersBarbeque

    New to smoking in SE Michigan

    Hey there! Welcome from North Carolina. I do most of the cooking in my house as well... wife got me a new Weber 22" for Christmas... and then asked, what do you need to also make it a smoker? She knows me.
  6. TuckersBarbeque

    Featured Smoker problems

    I agree with most here. It's an awesome looking smoker. I hope being made of wood doesn't shorten it's life, but I bet after a few good uses it'll smell pretty rustic. 1. Move the smoker away from the structure. 2. Open up the exhaust. You want a 4:1 ratio of Area due to the expansion of...
  7. TuckersBarbeque

    PID help

    Do you have two transformers going? The wall power supply is transforming inputting AC and outputting DC, for your fan. Is the SSR doing any transformation? It looks like its turning DC back into AC... and the fan is DC. I would get a DC-DC solid state relay, see if that works.
  8. TuckersBarbeque

    Saturday thought

    That's the out of the box kind of thinking we need.
  9. TuckersBarbeque

    Bark on or off?

    Bark off for me. The Bark has a very acrid taste to it in my opinion, and it is significantly less dense than the wood below it causing different smoke.
  10. TuckersBarbeque

    Lesson Learned-Beef Ribs (don't be like Mike)

    Thanks for keeping me honest. Yes, back ribs. By the way, is that a slow n' sear on your weber?
  11. TuckersBarbeque

    Indoor Surf & Turf (Air fryer & smokeless grill)

    Bacon wrapped Scallops? Yes please!
  12. TuckersBarbeque

    Lesson Learned-Beef Ribs (don't be like Mike)

    Curiosity, did you get plate ribs? If not, sometimes the short ribs you see in the store are chuck short ribs and have very little meat and you taste more rub and smoke than beautiful brisket like beef, which is why they are usually best braised and pulled...
  13. TuckersBarbeque

    Cedar wood

    My opinion on why coniferous is not good for smoking is due to the sap. Sappy wood is super bitter and smells burnt. If that's your bag, go at it! Some guys I know like to order their steaks Pittsburgh style (essentially rare inside, total char on the outside). Disgusting, all you taste is...
  14. TuckersBarbeque

    Talk to me about pulled pork!

    Back in my poor days, I found a rub recipe online that had lots of Paprika, and I used smoked paprika instead. Trimmed it, dry brined it for 24 hours with kosher salt, and then rubbed and put in the oven at 250 until the internal temp is 200. It had some of the smoke flavor from the paprika...
  15. TuckersBarbeque

    Pellet smokers?

    I second what everyone is saying here. I have a RecTec and am quite pleased with their quality and consistency. With that said, a pellet smoker will never give you the smoke flavor of an offset unless you are running a tube and even then it won't be quite there. Their strength is the set and...
  16. TuckersBarbeque

    Just a Ribeye

    Same here. If I do finally see a Tri-tip, it's sitting next to the ribeye at the same price... I really have to be in the mood for the flavor of a tri-tip to give up a select ribeye.
  17. TuckersBarbeque

    Wife gifted me a cleaver knife for Christmas

    I've always wanted a cleaver. I felt it was like a graduation gift of some kind, like I have moved on to the next meat level or something and it needs a ceremony and engraved with my name. With that said, I don't know how to use one properly. I can't imagine you'd use it like a chef knife to...
  18. TuckersBarbeque

    Pellet tray

    What Jim said... the smoke ring is decorative and in scientific terms, oxygenated myoglobin (that pink/red stuff a lot of people think is blood). The smoke contains nitrogen dioxide and is responsible for mixing with the meat to create this coloration (actually, lack of coloration). Believe it...
  19. TuckersBarbeque

    On Getting Older

    Definitely like the last one!
  20. TuckersBarbeque

    Rib membrane help

    Interesting to hear people feel that it holds in more moisture. I have observed that it doesn't matter. The meat will squeeze out the water as the proteins constrict regardless of membrane or not. I like to take the membrane off because I don't like the texture it gives.
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