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  1. frog1369

    meat grinder questions

    We usually grind twice with the coarse plate.  We add half the seasoning to the meat then chill in the freezer.  After the first grind we spread the meat on a large tray, add the rest of the seasoning and run it through again.  Been working well for us so far.  We used to add a little water and...
  2. frog1369

    24+ Hours to Smoke Two Butts??

    I cook a lot of butts, like others I have had a small amount vary in time but typically they are pretty close overall.  I usually start out at 200-225 late in the evening and let them run overnight knowing they won't overcook.  I get up in the morning, check the temp which is usually 160-170...
  3. frog1369

    Vault smoker, smoke issues

    When I first got my Smoke Vault I used chips, like yourself I was very new to the vault smoking world.  After a lot of looking around on the forums I soon learned about TBS (thin blue smoke).  My cooks started out very smoky, in fact, too smoky, after learning TBS, much better.  Now in my vault...
  4. frog1369

    Going to try my first butt tomorrow :)

    Not foiling won't add all that much time, but the stall will be where you worry.  Every pork butt is different so if you need to be done at a set time to serve, start earlier and just hold the finished product wrapped in foil and towels in a cooler, it will stay hot a long time.  I usually...
  5. frog1369

    First Pork Butt ?s

    A lot of good advice here, the only advice I can really offer that contributes is to keep it simple your first few times.  As said, your friends will be amazed with the simplest of plans and it will make it much more enjoyable for you.  A butt and descent rub alone will make great pork.  Add a...
  6. frog1369

    3-2-1 Method question

    It's really a guideline for ribs ........ even individual racks of ribs cook differently so times vary all over the place.  This is a good start point.  Sometimes I foil (3-2-1) and sometimes I don't, just cook straight through.  If I'm going to foil, I cook my ribs until I get the color and...
  7. frog1369

    No Foil Spare Ribs cooked way sooner than expected...

    I never temp ribs .......... how are they bending, how about if you stick a toothpick in them?  Toothpick should feel like going into soft butter.
  8. frog1369

    First Smoke - Recommendations?

    All good advice here ....... quick easy stuff is a fattie, meat loaf, small roast, chicken ..... then there's ribs for a longer time, butts and briskets even longer .........  No matter what it will all be good.  My two pieces of advice .... control the cooker temp and make sure you cook the...
  9. frog1369

    Dutch's "Wicked Baked Beans"

    Just be careful ...... they are addicting.  True story ..... I gave this recipe to my sister and she made a batch.  Her and her husband ate the whole batch the same day.  They actually made a second batch the next day and finished that batch off over two days.  
  10. frog1369

    How hot can a Smoke Vault 24 get?

    That would probably do it!   Honestly I assumed they would have sent a new orifice with the kit.  Enjoy that Smoke Vault, we've made some amazing food on ours.  A suggestion for you, use chunks, not chips and just use one chunk at a time.  It is so easy to get way too much smoke with that unit.
  11. frog1369

    Where do you place your A-Maze-N tube

    I notice a difference with Extreme smoke but only on certain foods.  Beef ribs, especially, they seem to really absorb the extra smoke, so much so that I need to be careful how long I put smoke to them.  I also have a smoke tube and when I used it I placed it just like Red said, back left...
  12. frog1369

    a BIG box showed up in the garage (rec-tec)

    I'm still up in the air on that one.  It covers the top only, leaves the bottom and sides open. I've never had a temp issue so I know I don't need it, I suppose it cuts down on pellet usage but honestly I didn't really see much difference there, also.  I was only cooking maybe twice a a week in...
  13. frog1369

    a BIG box showed up in the garage (rec-tec)

    Nice thing is it's not a stick burner so the wind adds very little difficulty.  Once  you get used to how well it works you'll cook on it all the time.  Seriously, we did ribs up here one weekend, temp was minus 5 degrees, wind chill was 35-45 below zero with the wind.  It was so cold the auger...
  14. frog1369

    How hot can a Smoke Vault 24 get?

    Something's not right ..... some may tell you it's the natural gas, but there is not that much difference from LP and you are jetted for NG.  I run LP but clean my smoke vault without the water pan to crisp everything up nicely so it can be scraped off the grates.  I don't measure the temp when...
  15. frog1369

    a BIG box showed up in the garage (rec-tec)

    Just so you know, I've cooked on the Rec-Tec in all of that plus below zero temps, blizzard conditions, high winds and various other stuff, it has never let me down.  Plug it in and start cooking!    
  16. frog1369

    Hello From Wisconsin

    Yes we have but have never been, always wanted to get over to that part of the state.  I'm a transplant from Ohio 9 years ago, been in every state except Hawaii but am enjoying exploring Wisconsin now. 
  17. frog1369

    Hello From Wisconsin

     From another Wisconsin cooker!  Lots of good info here, a good place to learn and get your questions answered.  Where at in Wisconsin if you don't mind my asking?  I'm in Kiel.
  18. frog1369

    Reheating Frozen Vac-sealed Pulled Pork Q-view

    That's how we used to do it and it comes out great, especially for pork.  For beef, chicken and fish you can overcook quickly.  We've added an Anova Precision Cooker (Sous Vide) to our kitchen, it is the best reheating tool we've ever found.  We often cook many steaks, chicken pieces, fish...
  19. frog1369

    Rec Tec Shipped!

    Oh yeah, you are gonna have fun when that comes!  Congratulations! When I got mine, I burnt it in, don't remember what temp but the book should tell you. Right after that I cooked up two pounds of bacon to season it up, plus it made for a great meal.  :-)  Have fun, looking forward to your...
  20. frog1369

    Rec Tec feedback

    Go to the store, buy meat, LOTS of meat!  The first week is the worst, you won't want to shut it off ......   
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