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LATE BLIGHT ALERT! (Extremely dangerous disease to tomatoes & potatoes...)
Good info thanks for posting it. I'm on the left coast and this is my first real year attempting to grow a garden. Not long after getting my raised beds finished and planted I learned about Blight. It appears the fruitless maples in both my front and back yard have it. The expert at the local... -
Pit Masters
Perhaps it's just me but this seems a bit harsh and I can't see anything in this thread that would have provoked such a comment.- placebo
- Post #22
- Forum: For New Members
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Pit Masters
I owe everyone that commented in this thread a thank you. I am now no longer disappointed for missing last nights show.- placebo
- Post #16
- Forum: For New Members
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Too much smoke?
In a nutshell, too much smoke. You want thin blue smoke, not thick white smoke. Stop into roll call and introduce yourself. Take the 5 day ecourse and you'll be on your way to rib nirvana. This forum has all the info you need. Just sit back relax and start reading. -
Aging meat
Here are a few threads on the subject. Havn't done it yet myself but it is on the to do list. http://www.smokingmeatforums.com/forum/thread/53179/dry-aged-beef http://www.smokingmeatforums.com/forum/thread/84016/dry-aged-beef ... -
Two at a Time...
Thanks for the info Tukson. I wonder if the floppier one was a left handed brisket. -
Clueless in Oregon
Steven, thank you very much for your service! Glad you found the SMF and hope you enjoy your stay. -
Little guy VS. Godzilla literally
Gotta love the lawyers..... I'd be tempted to go with something like, "GodLizard Grill" -
Smoking unique cutsof beef...
I wonder who is going to make the first "bone marrow fattie". -
Two at a Time...
I'm very curious to find out if you notice any difference between the two briskets. Have a great time at the party and please let us know. -
Tuscan Grill
Can you elaborate on that please? At first I was thinking the same thing but after more thought I figured any drippings would just hit the hot coals and evaporate back up into the meat. I think for grilling over wood coals this would be fine but I can see where trying to do low and slow/indirect...- placebo
- Post #7
- Forum: General Discussion
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When to pull?
I've pulled them cold, warm. and hot. Never noticed a difference in the final product. Most important thing is to collect the juices in a ziplock bag and then cut the bottom corner and drain back into the meat until you get to the fat layer then pinch it off and toss it.- placebo
- Post #2
- Forum: General Discussion
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Quick question(s) for pulled pork smoke.......
As long as the meat is still good sitting an extra day in rub won't hurt a thing. Done it plenty of times. Agree with DP on the shoulder mostly because I've never cut one either and it seems like it would be a hassle without a band saw. I guess another option would be to take it to your local... -
Getting a WSM, but which one?
Not a problem. I have the 22.5 and when I'm done cooking I just close down the vents and it puts the lump out leaving plenty to use for the next cook. Before the next cook I stir the coals in the basket with a pokerr to knock all the ash to the bottom then empty the ash out, add fresh lump if...- placebo
- Post #9
- Forum: Charcoal Smokers
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I need help with a few lingering questions
1. If it numbs your tongue when you taste it then yes it is creosote. 2. Never seen that particular smoker but it apparantly is well insulated. I have an MES watt burner and the ONLY time I ever close the vent down is to pre-heat the smoker with no meat or chips in it and even then I leave it...
