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  1. azcharlie

    Insta Fire have you used it?

    I was at a dutch oven cooking class on Saturday and the guy that taught the class used a product called Insta Fire to light his charcoal. This stuff worked really well even in the wind. Have any of you used this stuff to light your smokers? Was there any smell or bad taste added to the meat? I...
  2. azcharlie

    Need some help with my BBB

    Thanks guys I just wasn't sure about taking it to 170 deg. thought it might be to hot for a cold smoke. I will bump it up to 170 until I get a internal temp around 130/135 deg. Thanks again for the help Charlie
  3. azcharlie

    Need some help with my BBB

    I started my BBB at 7:30 this morning and held the temp inside the smoker between 70/90 for the first 6 hr. I then bumped it up to 140 deg. It has now been 12 hr. since I started this smoke and the internal temp is at 104 deg. This did not happen with the last BBB I did. Is this normal? Any...
  4. azcharlie

    What temp for cheese

    Thanks for all the advice guys. I smoked some sharp Cheddar, monetary jack and medium Cheddar today. I used the AMNPS with apple pellets. That thing is grate I was able to hold the temp at 87deg. for the entire 4 hour smoke. Now it's time to let it rest in the frig until the day before...
  5. azcharlie

    What temp for cheese

    I am going to smoke some cheese tomorrow. It's been a year since I have done any.  I can't remember if I have to let it come to room temp before smoking or if it should be cold out of the refer. Thanks for any help Charlie
  6. azcharlie

    Approxmated cooking time

    Yes that is the same chart I was looking for. I was lost without my chart. Thank You Charlie
  7. azcharlie

    Approxmated cooking time

    I had a chart that gave the approximate cooking time for smoking different types of meat at different temp. I have misplaced the chart and it has been a while since I smoked a turkey. Now I can't remember how many minutes per pound. I don't cook by time, ONLY by temp. But I do use the time...
  8. azcharlie

    I need to freeze a turkey

    My son is going to butcher two turkeys this weekend. One is tom about 22-27 lb. the other is a hen about 13-16 lb. I will be smoking the hen for Thanksgiving. My son wants to freeze the tom. He would like to Vacuum-pack it so it won't freezer burn. We just have one problem we can't find a...
  9. azcharlie

    need something new

    Thanks everyone you have given me some really good options to try. I may try to make some this week if the weather cools down so I can go outside. 115 deg. out today (PHOENIX ARIZONA)                                      Thanks                                         Charlie
  10. azcharlie

    need something new

    I have made ABT's a number of times and always did them the same way.  1/2 pepper filled with cream cheese with my rub mixed in 1/2 dove breast wrapped in beacon. Everyone loves them and says they are grate. The thing is I hate cream cheese. As a result I never get to eat any of them. My...
  11. azcharlie

    how much charcoal

    Thanks Caveman this is just the kind of help I was hoping for. I will try it this week end. I will be doing some Salmon and Dorado (love that smoked fish). Thanks again. Charlie P.S. Been smoking for a number of years and I learn something new every time I come here.
  12. azcharlie

    how much charcoal

    There are 3 holes in the botton of the door for intake air and a 4 in. stack on the top with a damper in it. The holes in the door can be closed off with a sliding door. I have adjusted these to a point that I don't open them at all now.
  13. azcharlie

    how much charcoal

    Hi guys I have been hanging around for some time now. And this is my first post and it's a question. I have built a upright smoker out of a old refer. It seems to work well. I burn lump in it. The fire is inside the smoker with a defusser. The only problem I have with it is maintaining the heat...
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