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Kielbasa w/Qview
Nice job. Looks like a great sausage day and many cooks to come. -
My first smoke ever - Pulled Pork on WSM 22.5 (w/ QView)
Excellent job! You're close enough from reading that you're gonna learn thru trial and error from here. You'll figure out what you like and don't like. Personally, I would not want visible smoke for five hours but that's just me. I only use one or two chunks for the entire cook. If you do... -
Best Bacon For wrapping?
I use home cured and smoked bacon. It's too easy and tastes so much better not to.- bama bbq
- Post #6
- Forum: General Discussion
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Virgin post
Welcome. Shame your cooker was stollen. I recommend a 22" WSM. -
smoking brisket
It stalled. I quit running the pit so low on brisket. It takes forever and doesn't taste any better. Crank up the heat and cut the time in half or more. I do 14 lb packers in 7 hrs at 350*F. I go fat down to 170*F, wrap fat side up 'til probe tender. Little to no stall. -
SMOKING BRISKET
It should cook longer. Time and temp are indicators to start checking for tenderness. -
hello from tx
He says that to everybody. The search bar is between the top menu and the list of topics. No biggie if you can't find. Just ask whatever you want and you'll get plenty of conflicting advice. Don't worry about sayin stuff right. Some folks will call you out but it doesn't matter. You'll get... -
Food safety
You can't go wrong with Pop's brine. The CB will be awesome. -
baby back ribs a little dry
Hope it helps. Good luck and be sure to tell us how it goes.- bama bbq
- Post #4
- Forum: For New Members
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Webber Smokey Mountain paint chipping off
That's not paint. It's carbonized grease. It's normal. I steel wool pad, soap and water is all it needs. And a little elbow grease. The WSM is porcelain finished not painted.- bama bbq
- Post #2
- Forum: Charcoal Smokers
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Food safety
I buy them at my local home brew store. But only because i am a home brewer if i wasn't i would not make a special purchase. If I was not a home brewer I'd probably just clean the probe with soap and water and wipe with an alcohol swab. If it's good enough to stick a needle in you it ought to be... -
Food safety
Folks here advise against putting the probe in until the surface of the meat is above 140*F (not internal temp). This happens fairly quickly. The thought is pathogens on the surface can be pushed into the meat. Fair enough. Because I also think that the wait is pointless, I always clean my... -
First time with jerky
When I say "dry" I am referring to dehydrate not a dry mouthfeel. Increasing the heat may be counter productive for your desired result by "cooking" it. A low gentle heat will produce a jerky that will remove enough water from the meat so it will bend but not crack or break. I hope yours turns...- bama bbq
- Post #6
- Forum: Making Jerky
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Soppressata: pressed vs ground
I saw this the other day but since I've only seen recipes for ground I didn't comment. -
baby back ribs a little dry
Tell you the truth, I've been doing them in 3 hrs using no foil at 350*F with great results. You have to mop every hr to keep the outside moist, and I sauce at the 2.5 hr mark, but they really turn out nice.- bama bbq
- Post #2
- Forum: For New Members
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My First Snackin Sticks !!!
Those kids are going to remember that FOREVER. Nice job.
