Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
What's up from Missouri!
Welcome, the search bar at the top of the page is a great resource. You can find almost anything smoke there, simply search it. Richard -
-
Rather heated discussion
What IT is he taking his bacon to? If it is done then no problem otherwise I choose Bearcarver. Richard -
Hello from NE Ohio
Welcome to the forum. The search bar at the top of the page is a wonderful resource. Have a question or a problem and need an immediate answer simple search it. You may always post any questions you have and someone will be along to help you. Richard -
Smoking bacon safety question: Rind
If you don't get an answer you might PM Bearcarver I believe he can help.- bear55
- Post #2
- Forum: Hot Smoked Bacon
-
Smoked Cuttlefish Salad, & To Cuddling One's Food, Wine, & Life!
Looks great as usual, and it is not too late for wine. Richard- bear55
- Post #2
- Forum: Winos & Wood Chips
-
Brisket question
When I do briskets I plan for 1 hour per pound plus 2 hours at 235. I always foil at 165. I pull the brisket at 195-197 and into an empty ice chest for at least an hour and 2 or 3 are better. Be sure you keep an eye on your temps both smoker and meat and you'll be fine. Wrapping will help... -
Who says you can't smoke during a blizzard....was wrong!!! Back Bacon a la BearCarver
Looking great, can't wait for the sliced pics.- bear55
- Post #19
- Forum: Hot Smoked Bacon
-
pork roast
I think you'll find cooking to internal temp the best way especially for butts. I always foil mine at 165 IT, pulling at 203-205 resting in an empty ice chest for at least one hour 2 or 3 is better. -
Happy smoking from south Mississippi.
Welcome to the forum. From Gulf Coast Mississippi here. -
New pit novice from Detroit's East Side
Welcome to the forum. The search bar at the top of the page is a great resource. Have a question or a problem just search for the answer. Richard -
-
Both probes on Maverick ET-73 are 4+ degrees off
195-197 is for slicing, if pulling take it to 203-205. You can, as David says use the toothpick to test for tenderness. I haven't found that necessary using the temps I use. It is always possible I'll run into one that is not ready at my temps but haven't yet.- bear55
- Post #8
- Forum: Meat Thermometers
-
Use your own bacon?
Why would you not use your own homemade bacon?- bear55
- Post #2
- Forum: Blowing Smoke Around the Smoker.
-
New Rec Tec
They will do everything possible to make sure you are satisfied. I am surprised your Maverick is that far off. I have a maverick and it is only off about 4 degrees. Richard- bear55
- Post #4
- Forum: Pellet Smokers Group
-
Both probes on Maverick ET-73 are 4+ degrees off
I use my thermopen when checking the internal temps of my meats. It is accurate, I always take my briskets to 195-197 before pulling and into an empty ice chest for at least one hour and 3 hours is better. I should also say I always foil my briskets at 165. I believe that foiling, shortens...- bear55
- Post #5
- Forum: Meat Thermometers
-
New Rec Tec
Tiger, call Rec Tec and I promise they will help you. I've had my Rec Tec going on 2 years and my temps are nearly exact according to my Maverick. Rec Tec's service is second to none and they will make you happy. You're sure your secondary thermometer is working properly? I am sure Rec Tec...- bear55
- Post #2
- Forum: Pellet Smokers Group
-
Orange wood smoked chicken on my WSM (already have Q-view for yall)
Looks nice, at what temp are you running your smoker? -
"Hi my name is Eats, and I failed"
Sounds to me like something up with the temps. I pull my butts at 203-205 and rest an hour or two before pulling. The only time I had a tough butt was when my meat thermometer was off by 15 degrees causing me to pull way too soon. Richard -
Teriyaki!!!!!!! Injected wings
I know I'm late to this party, but thems some wings...
