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  1. eddiememphis

    Temperature question - more of a poll really

    I disagree. 160° is not hot enough to render meat sterile. It is hot enough to kill existing bacteria and make it safe to eat for a period depending on handling and storage, but that piece of jerky will become a dangerous snack if left on the counter for a couple days, especially if there is...
  2. eddiememphis

    Beef Short Ribs...

    Oh boy, my favorite! I was looking at a beef map today, trying to find a cut near them that is so beefy in flavor, but not twelve bucks a pound. Of course you can still smoke them. Low and slow. Dry brine, then cook to about 200° internal.
  3. eddiememphis

    insulation help

    Unlikely. There are plenty of food grade foams for refrigeration, but I doubt you'll find one for high temperatures. There are high temp applications for fireplace and chimney sealing but they tend to be bandaids and do you want to serve food out of a smoker sealed with chemicals?
  4. eddiememphis

    Split Brined Yardbird Dinner

    Looks tasty. Can you taste the aromatics from the brine? A Tablespoon of dried thyme wouldn't have a chance to dissolve overnight, but does it give up enough flavor to actually flavor the meat? I ask because I have tried different brines on chicken and have never tasted enough difference to...
  5. eddiememphis

    Smoked pork loin.

    Trichinosis was the main reason 165° was the goto temp for many years. Pork worms were a huge problem in the early 20th century, mostly on family farms that fed their swine food scraps and other rotten garbage. My father remembered seeing worms in pork when he was a kid, born 1941 in west...
  6. eddiememphis

    hey whats everybody doing for labor day?

    Salmon Friday, baby backs Saturday, polska kielbasa Sunday, 2 lb. brisket point Monday. Anticipating emergency stent surgery later this week...
  7. eddiememphis

    How I get more smoke flavor with pellet grills

    Have you tried smoking at a lower temperature? I was starting that high with my GMG and was disappointed. The lady at the grill store told me to drop it below 200° for smokier flavor. The last tri tip I did was at 170° and very smoky.
  8. eddiememphis

    How I get more smoke flavor with pellet grills

    What temperature do you smoke at?
  9. eddiememphis

    Egg Smoker vs. Pellet Smoker

    Not true. Pellets will generally work in any grill. They tend to be a uniform size to fit through the auger. However, there is a huge difference between pellet brands. Some are made of floor sweepings, some are made from virgin wood. I was unhappy with my GMG Crockett until I found good...
  10. eddiememphis

    Packer Brisket Cook- Journal

    Haha! It's 95° and 11% here in Denver. Pigbark, why add beef stock to the catch pan?
  11. eddiememphis

    Tri-tip!!!

    What do you guys pay for one? It's $6.99 per pound in Denver. My local grocery store always has them, although if you keep an eye open, it will be on sale in the "grey meat" section where they discount the meat that is approaching the sell by date.
  12. eddiememphis

    GMG Daniel Boone issues

    I have had my GMG Crockett for three months and have had zero problems. I use it every week, at least. Once I started using good pellets it has worked as I hoped it would.
  13. eddiememphis

    Best “Portable” Pellet Grill/Smoker

    I have a GMG Davy Crockett. I bought it three months ago and have used it around twelve times. It is a great lil smoker, I haven't turned it up to 550° yet to use as a grill. For tailgating it would be optimal since it runs on 12 volts. It comes with a 120/12 converter that the cord plugs into...
  14. eddiememphis

    Thinking of getting a pellet grill smoker but need help

    I have had a GMG Crockett for three months. Zero problems. I thought the WiFi was a gimmick until I used it. It's actually handy for changing the temp and watching the meat temp. I have used it about a dozen times, tri-tip, beef ribs, ribeyes, salmon, chicken and even tried cheese. I was not...
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