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  1. lantzy75

    Smoked Leg of Lamb

    Hey everyone, Smoked a leg of lamb on Labour Day.  Got it all on video and it's been posted to my YouTube channel.  Please check it out and let me know what you think!
  2. lantzy75

    Smoked Some Cheese Yesterday

    We've tried the Monterey Jack and the mozzarella, and they were both perfect! I'm wanting to get into the old cheddar, but we should probably finish the other stuff first! Sent from my LG-H812 using Tapatalk
  3. lantzy75

    4lb flat brisket

    I did a 3 lb flat a few weeks ago. It was done in about 2 hours. I pulled it at 200 and let it rest for a couple hours. Great flavour on it, but it was fairly dry. I didn't wrap it though, which is realize now was my downfall. Sent from my LG-H812 using Tapatalk
  4. lantzy75

    Smoking cheese on a Hot Day....

    I just smoked some cheese yesterday too. Outdoor temps were in the 90s, so I was worried the cheese would melt. But a water pan filled with ice helped keep cooking temps in the good range. Sent from my LG-H812 using Tapatalk
  5. lantzy75

    Bullet smoker set up question for Saturday smoke!

    I have the same smoker, the Napoleon Apollo, and I always use it with both middle sections in place. I've never had a problem with temp management in that set up and I find it holds the temps fairly consistent in that configuration. Sent from my LG-H812 using Tapatalk
  6. lantzy75

    Smoked Some Cheese Yesterday

    Had a hankering for some smoked cheese, so while I'm off work, decided to get the smoker going to smoke some.  Not your traditional cold smoke, but it worked out wonderfully!  I've got it wrapped in the fridge right now, so we'll see how it tastes in a few weeks.
  7. lantzy75

    Best Charcoal Grill

    If you're looking for a charcoal grill that can do it all, you can't go wrong with a Weber kettle. A good Kamado is another option as well. Sent from my LG-H812 using Tapatalk
  8. lantzy75

    Smoking Several different things!

    That's taking organization to a whole new level, my wife would love that.  Just remember, any time you add food, the pit temp will drop as a new mass is introduced into the cooking chamber, so you'll need to adjust accordingly.
  9. lantzy75

    Any YouTubers

    I had no idea that was you!  Although, the name should have tipped me off here.  I'm Games N' Grills in case you were wondering who this weird stalker is...
  10. lantzy75

    Any YouTubers

    I've got a channel.  It's kinda weird, focusing on video games and BBQ/outdoor cooking.  Only got a few cooking vids so far, but I'm working on some more.  Check me out!
  11. lantzy75

    Difference in temp is unbelievable

    Lid thermometers are usually horrible. Stock ones that is. You can buy after market ones that are just fine. I don't even bother looking at mine anymore. I always just use the temp probe I have at grill level. Sent from my LG-H812 using Tapatalk
  12. lantzy75

    Vertical smokers: to reverse flow or not to reverse flow?

    How does reverse flow work in a vertical smoker? Is the exhaust vent at the bottom? I'm confused... Sent from my LG-H812 using Tapatalk
  13. lantzy75

    First attempt at brisket tomorrow, advice?

    Seasoned with The Keg Steak seasoning. Seemed to be a good rub for a brisket. Smelled very peppery. On for about 2 hours now, about to hit the stall if there is one. Looking good so far! Sent from my LG-H812 using Tapatalk
  14. lantzy75

    Please HELP!

    Pork is good at 165 I believe and beef is less than that so you should be okay. Both will keep cooking for a bit after you pull them and let them rest. I'd say you'll be okay, but I will gladly defer to someone with more expertise. Sent from my LG-H812 using Tapatalk
  15. lantzy75

    First attempt at brisket tomorrow, advice?

    The rise is evening out now so I'm feeling much better. I was worried this thing was gonna be done in 2 hours. I'm holding steady around 250 and it's at 148 now. It's looking great already. I've sprtized it once just before that hour mark with a mix of apple juice and apple cider vinegar. Sent...
  16. lantzy75

    MeatallicA 1st Brisket

    Did you wrap it at all? Just doing my first brisket today so I'm not an expert by any stretch, bit I've read and seen that wrapping helps keep it moist and juicy. Sent from my LG-H812 using Tapatalk
  17. lantzy75

    First attempt at brisket tomorrow, advice?

    I'm finding that it's cooking VERY fast. It's been on for about 35 minutes now and it's gone from 61 to 127 IT in that time. I have a feeling it'll be done way before I expected it to. I plan on wrapping at 165 and riding out any kind of stall there might be. Sent from my LG-H812 using Tapatalk
  18. lantzy75

    First attempt at brisket tomorrow, advice?

    I'm looking at between 250 and 275 for cook temp Sent from my LG-H812 using Tapatalk
  19. lantzy75

    First brisket tomorrow, advice?

    I've got a relatively small brisket flat that I'm doing up tomorrow while having some friends over. Also got a couple chickens. Any advice for the brisket? It's only about 3.5 lbs, so will I hit a stall? I was planning for about a 6 hour cook and a roughly 2 hour rest wrapped in foil and towels...
  20. lantzy75

    Chevrolet Oklahoma Joe

    That looks mighty sharp! Sent from my LG-H812 using Tapatalk
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