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Sourdough bread
I have heard that old timers exposing a bowl of bread making ingredients outdoors finds natural yeasts. I guess just the flour, sugar, water is what was meant, and that one might also get a batch that is not so good and must be disposed of, until the right yeast is found. I have never tried...- trickyputt
- Post #7
- Forum: General Discussion
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New Brinkmann Trailmaster Vertical Smoker
Crap. I dont know how I ended up with a turkey and nobody to eat it so I gave it away. They brought me some.I dont like old bird. I bailed. People are going everywhich way with the holidays I guess. My consolation prize was pork tenderloin. The mop with sesame oil! It looks like sammiches until...- trickyputt
- Post #271
- Forum: Wood Smokers
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- trickyputt
- Media item
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- Album: New Brinkmann Trailmaster Vertical Smoker
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Wrinkeled summersausage and beerstick casings
Moisture I would think. They were swollen with water in the smoker as moisture left the meat. They then cool and dry, so maybe brush them with water, reheat or serve warm. I dont make summer sausage but maybe somebody can recommend a particular casing?- trickyputt
- Post #2
- Forum: Wild Game
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New Brinkmann Trailmaster Vertical Smoker
Real question is this 24 lb turkey I am gonna put in mine this weekend. Dont ask...I havent got that far.- trickyputt
- Post #269
- Forum: Wood Smokers
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New Brinkmann Trailmaster Vertical Smoker
I wouldnt risk it, I was trying ribs and a Butt and there is just good reason out there for having more than one smoker. We saved the shoulder for later.- trickyputt
- Post #268
- Forum: Wood Smokers
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New Brinkmann Trailmaster Vertical Smoker
in the carnot cycle we use steam to transfer energy, not to food but to a turbine. Please replace the brick with a larger pot of water if you want more mass. By the way, Mass is measured in Kilograms. There are so many to a lb. Google it. Replace the weight of the brick block with the same...- trickyputt
- Post #267
- Forum: Wood Smokers
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Newbie needs help please!!
Most definitely lump I agree. Its so easy to add later in a long cook.- trickyputt
- Post #16
- Forum: Wood Smokers
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Newbie needs help please!!
Hey, hang on there! Thats a little strong. I dont think starting out with coals is the wrong idea. I think its the right idea. Then if a person wishes to spend an entire weekend trying to small fire a huge brisket, they can at least know what their baseline taste is without wasting all the money...- trickyputt
- Post #14
- Forum: Wood Smokers
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Ceramic Tile as a baffle/tuning plate...
I used a pizza stone in my cimerron offset. It worked pretty good because it was round like the cooking chamber and didnt shut of too much airflow. I Propped it up on the bottom so the gap around it was all similiar.- trickyputt
- Post #3
- Forum: Charcoal Smokers
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Newbie needs help please!!
Well it depends on the cooking. Most of this fire stuff is about pork, like ribs. I do cook them pretty good because of the collagen and want some btus. Fish though, or soft meats I couldnt see needing all that. I like salmon with alder smoke out of an electric smoker or really low fire, because...- trickyputt
- Post #11
- Forum: Wood Smokers
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Newbie needs help please!!
And you sir get the golden apple for naming the reason I do it. My temperature is usually not below 250. More heat means more energy, and that means more and hotter fuel. I learned to make ribs on a brinkmann cimerron. Fuel sucker wouldnt get hot to save its life. Anyway, after being bitten on...- trickyputt
- Post #9
- Forum: Wood Smokers
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Newbie needs help please!!
Yes that works for that method, utilizing flame or burning wood rather than coals. Consider though that what I am doing is useing the firebox as a charcoal retort, creating low energy charcoal, which is to say it has a lot more carbon that raw wood, but less carbon than high quality lump which...- trickyputt
- Post #7
- Forum: Wood Smokers
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Newbie needs help please!!
- trickyputt
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Newbie needs help please!!
Do let your wood catch fire so that it makes coals quickly, but be careful, the thinner guage metal in the firebox will warp unless you have a cage to keep the coals from touching things like the firebox door. see the gap? The outside temp gauge runs 50-75 degrees cooler than the center. I...- trickyputt
- Post #4
- Forum: Wood Smokers
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- trickyputt
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- Album: Newbie needs help please!!
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20141102_135852.jpg
- trickyputt
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- Comments: 0
- Album: Newbie needs help please!!
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20141102_120244.jpg
- trickyputt
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- Comments: 0
- Album: Newbie needs help please!!
