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  1. bear55

    Reheat...

    I reheat mine in the oven with some apple juice for good measure.  Oven at 325. Richard
  2. bear55

    Rec Tec Stability Question/ New to Group

    I too own a Rec Tec and have no problems or worries with a full hopper box.  My unit sits in one place and I don't move it around much.  I do believe with the hopper full, extra care should be given if you are going to move it any distance. Richard
  3. bear55

    First attempt at Prime Rib

    That is some greats eats there.
  4. bear55

    which new smoker?

    I would advise you to check out the Rec Tec mini.  I own the full size Rec Tec which is a bit beyond your budget, but the mini fits well within your budget and you'll never be sorry for buying a Rec Tec. Richard
  5. bear55

    Bellies

    I am all in on this thread as my next adventure with bacon will be belly bacon.  I just followed Bearcarver's step-by-step for Canadian bacon and it turned out wonderful.  Bear's instructions were right on as were his advice and encouragement. Richard
  6. bear55

    New to using a smoker

    Welcome to the forum Robyn.  The search bar at the top of the page is a great resource.  Have a question or a problem?  Need a recipe?  Simply search for the answer.  Feel free to post any questions you may have and a resident expert will be along directly to assist.  Do not worry if you receive...
  7. bear55

    Smoked Chicken ~ Foamheart

    Nice, very nice.. Richard
  8. bear55

    Tough ribs

    I guess I've been lucky, as I have never had a rack of ribs that failed to get tender using 3-2-1 or the 2-2-1 method.  I always watch them during the last hour for the typical "pull back" indicating they are done. Richard
  9. bear55

    Easy, Tender & Tasty Smoked Pork Loin-8.2 lb cut

    Sauce sounds great!
  10. bear55

    Dino Ribs w/Qview

    Nice ribs
  11. bear55

    Company Coming - Pulled Pork, Ribs and a Bunch of Other Stuff

    Well alright....
  12. bear55

    Ribs

    I'll assume you are making baby back ribs.  Using the 2-2-1 method smoke at 235 and you have it.  Watch them after the two hours in foil for that pull back, they may need less than one hour back on the smoker. Richard
  13. bear55

    Mozzarella

    I am going to try this as my citric acid just arrived from Amazon.
  14. bear55

    Hello from Australia

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question requiring an immediate answer?  Simply search it. Richard
  15. bear55

    Cajun brined pork butt for Sunday.

    Looks great so far.
  16. bear55

    EAST TEXAS CANADIAN BACON via Macungie,PA

    Looks outstanding Gary, I too, just completed a batch of Canadian bacon and belly bacon next. Richard
  17. bear55

    First Butts on the Rec Tec

    Westby is correct, I smoke almost all my meats at 235.  My Rec Tec gives me the exact amount of smoke at that temp my family and I love.  Richard
  18. bear55

    Saw this guy on sale!!!!

    Looking good so far.
  19. bear55

    Hello, everybody

    Welcome to the forum.  The search bar at the to of the page is a great resource.  Have a question/[problem requiring an immediate answer?  Simply search it.  Feel free to post any question you may have and someone will be along shortly to help you. Richard
  20. bear55

    New to the forum

    The search bar at the top of the page is a great resource.  Have a question or a problem requiring an immediate answer?  Simply search it. Richard
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