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  1. ristau5741

    New here. Please advise. Bottom, sirloin tip or eye of round. Which?

    combo pack, can't beat those prices with a stick. If'n I had room, my freezer would be filled.
  2. ristau5741

    Thinking of upgrading my smoker

    recommend: Don't upgrade, Add. The more smokers the merrier. Different types of smokers each have their own pros and cons.
  3. ristau5741

    Where inside the smoker do you monitor the temp when firing up?

    I put my thermometer right under the exhaust stack on my side barrel offset, I made a mod with dryer vent to bring down the exhaust to the grill level. that way all my smoke doesn't go up the chimney.
  4. ristau5741

    General Question

    Downside is that is might take a bit longer to git done, well that and no additional smoke flavor would be added.
  5. ristau5741

    General Question

    If you foil, no additional smoke flavor will be added. my advice re-light the tube, get smoker back up to temp, and wait out the stall. it still may be a few hours before you get up to the temp you you want to foil at.
  6. ristau5741

    How much smoke is good? Newbie question

    mills1210 How much smoke flavor do you like? Different woods in different time lengths will vary the amount of smoke flavor. The best advice is to do lots of trials with different woods and different amounts of time to make what you think is a good amount of smoke flavor. I like thick and...
  7. ristau5741

    MES 30"- Is it OK to smoke chicken, beef, and pork at same time ?

    I've said this before here, never cook chicken above anything else, with a done IT of 165 or so, any chicken drippings on other meats would require them to get up to 165 IT also, for food safety, which may make your meats dry out. Unless you are cooking chicken above something like a brisket...
  8. ristau5741

    Lining with foil to Keep Clean?

    I put a metal bowl of lava rocks underneath whatever I am smoking, cover the bowl with aluminum foil, with a slight indentation so the drippings collect. When done, I just take the foil off the bowl and toss. maybe a light scrape down to remove some of the creosote when it starts falling from...
  9. ristau5741

    The search feature doesn't seem to work well

    atomicsmoke, Sometimes forum software does not have a good search engine function, I've been on a few and have learned Google indexes sites very well, and searches can be done there easily with a simple Google hack. You'll find what you need in no time. In the Google search engine box, enter...
  10. ristau5741

    time for smoking boneless ribs

    I've got 3 half racks of boneless ribs, I'm wondering how long they should take say ~235F I'm guessing about 2-3 hours, as they are boneless, fairly small, and not very thick.
  11. ristau5741

    Two Batches of cast iron corn bread

    Nice breads I made, first one, fried up the bacon, used the the grease in the 10" cast iron skillet, added the bacon, some shredded cheese and roasted hatch chilis to the mix. My daughter made the same recipe, used vegetable oil to grease the dutch oven, added a can of white corn to hers. Both...
  12. ristau5741

    Two Batches of cast iron corn bread

    Think I'm making me some corn bread this weekend, and using up some of them roasted Hatch Chili's I've been storing since summer.
  13. ristau5741

    Blowing Smoke Around the Smoker. forum

    came across the issue recently, my laptop crashed, when I got my loaner, i was visiting the site, reading that forum, went to post something, and was prompted for login. Thought that was really weird, because I had never seen that forum when not logged in.
  14. ristau5741

    Blowing Smoke Around the Smoker. forum

    since when did the 'Blowing Smoke Around the Smoker' forum become publicly readable without login? Thought that used to be reading for members only. policy change? or maybe a glitch when the forums were upgraded?
  15. ristau5741

    What's Your Food Smoking Bucket List?

    For me, short term, pretty simple, Salmon, and some sort of cold smoke, probably a block of cheddar.
  16. ristau5741

    Post pictures of your pets here

    Here is my bichon frise, Bella
  17. ristau5741

    Thanksgiving plans....who's planning now?

    I've got a holiday pot luck coming up, thinking smoking, but reheating becomes an issue, unless I use the microwave here at work. I was thinking of doing an appy. smoked meatballs stuffed with cheese, w bbq sauce (don't know if sauce would be too much and overwhelm the smokiness of the meatball)
  18. ristau5741

    Multiple meat smoke question/guidance

    Never ever EVER cook chicken above other meats. with a chicken done temp of 175. Beef ~160, pork ~140. having 160 degree chicken dripping juices on your 160 degree hunk of beef can contaminate the beef, as the beef would be done at that temp, and the chicken would not be. You'd need to bring the...
  19. ristau5741

    Smoking for Two - How do you handle small batches?

    Smoking wood is expensive if you don't have the backyard resources, or a buddy looking to get rid of some wood. Especially if you have to use the bags from the big box home improvement store liek I do. I smoke as much as I can fit into the smoker to make it cost effective and process the rest...
  20. ristau5741

    Post pictures of your pets here

    interesting theme running here, smokers and dogs.. no cats, no fish, no rabbits, hamsters.. etc LoL
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