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275 gallon oil tank pig smoker
That is simply awesome, very nicely done. Richard- bear55
- Post #29
- Forum: Smoker Builds
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Problems with my Bradley
My Bradley never "burned" the entire biscuit. I asked Bradley about this and they said the system should not burn the biscuit completely as doing so would release a nasty tasting smoke.- bear55
- Post #2
- Forum: Electric Smokers
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Hello from Kansas City
Welcome to the forum. The search bar at the top of the page is an outstanding resource. have a question/problem requiring an immediate answer? Simply search for it. -
Question on Chuck Roast selection
Read here. http://cooking.stackexchange.com/questions/34751/what-can-i-do-with-an-arm-roast -
Shoulder foil and finish in the oven?
Yes by all means finish it in the oven. You are bumping into the four hour rule so get it in the oven at about 350 and finish it off. Any idea why your smoker won't come it to temp? Richard -
New member no more lurking
Welcome officially to the forum. If you upgrade to the Rec Tec you will not be sorry. I've owned mine going on two years and I am 100% happy. The search bar at the top of the page is a great resource. -
New Member
Welcome to the forum. The search bar at the top of the page is an outstanding resource. Have a question/problem requiring an immediate answer? Simply search it. Richard -
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Brisket Help
I always wrap my briskets at 165 taking them to 195-197. This affects the bark, therefore, I'd say do not wrap and take your brisket to 195-197. -
Help with AMNS
Don't be sorry, for somewhere out there someone is having the same problem as you did. Richard- bear55
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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New to smoking
Welcome to the forum. The search bar at the top of the page is an outstanding resource. If you have a question/problem requiring an immediate answer, simply search it. You'll fine recipes, techniques, product reviews etc. You should feel free to post any questions you may have and a local... -
Variation in cooking temperatures for ribs
I think bigred nailed it. To me smoking is best below 250, in fact, I smoke almost everything at 235 including my ribs, baby backs as well as spares. I believe there will be a big difference in taste between those smoked low and those effectively grilled. I don't mean a bad taste just...- bear55
- Post #3
- Forum: General Discussion
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Brisket for Fathers Birthday
I always estimate one hour per pound plus two hours @235 for my briskets. I always foil at 165 and take them to 195-197. I have never been unhappy with the results. A brisket right out of the smoker will keep in an ice chest wrapped in a couple of towels for at least 3 hours and most likely... -
Pork Butt is done already and I'm not eating til 6!!!
Double wrap it in foil and then in a couple of towels and into an empty ice chest all is well. -
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Snow @ The Bear Den!!
I'll just look at your pictures from the sunny Gulf Coast of Mississippi and think oh how pretty all that snow is. Richard- bear55
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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New to forum
Welcome to the forum. the search bar at the top of the page is an outstanding resource. Have a question/problem requiring an immediate answer? Simply search for it. Richard -
1st overnight brisket. Already done... WTH?
I too, am surprised your brisket finished in such a short time. I always estimate 1 hour per pound plus 2 hours for briskets and have found this to be very accurate. Are you sure your smoker temp of 235-240 is accurate? At any rate keep brisket wrapped in foil and reheat in oven before... -
Roasted pork belly
I made a similar dish using pork belly and Makers Mark bourbon. Same checkboard cut, only belly cooked at 275 for 31/2 hours before going under the broiler and then cutting apart and into the bourbon glaze. Was outstanding, restaurant quality. Richard
