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What do you do during an "all night-er"?
I have a gas smoker and if you have a remote thermometer that you can set temperature alarms (meat internal temp and cooking chamber temp), you can sleep tight. -
New member from California, king of the smoking states! -UPDATED QVIEW
Is that it for the Central Valley? I thought there were more cattle farms/ranches out there than just Harris Ranch.......... -
New member from California, king of the smoking states! -UPDATED QVIEW
Central Valley...........you should have access to pretty good beef out there! -
Italian Sausage Fatties - QView
My pleasure.......... I am doing more of these this weekend as the kids have been hounding me to make more. So I might make 4 more of these tomorrow. -
First time smoking beef ribs
Sounds like you have beef short ribs. Your best bet and maybe more fool proof is to pretty much follow a 3-2-1 method at 225 to 250. 3 hours smoked 2 hours foiled or in a foil pan covered with maybe a little bit of beef broth in the pan. 1 hour taken out of the pan to firm up the bark Good... -
New member from California, king of the smoking states! -UPDATED QVIEW
Welcome.........to a fellow Californian. I would have to point out though that Santa Maria, CA is in the BBQ meat map! ................the Tri-tip used to be mainly a cut for grinding until the Santa Maria Steak became popular across the US.....also the Santa Maria Grills are named after the... -
Oven or smoker first?
Quote: Sorry ....... I was referring to the part where you say "You can smoke it at either time"............. -
Oven or smoker first?
Quote: Actually in the "Pink is Beautiful" Section, 6 paragraphs down, it says: "Most of the smoke flavoring occurs in the first hour or two of cooking so adding wood to the fire late in the cook doesn't create as much flavor. It also allows moisture to escape. It's better to just leave the... -
Oven or smoker first?
No.... Smoke will penetrate the meat from its raw stages and the first couple to three hours. After those first 2 to 3 hours, smoking will not do much and you can continue on in the oven. -
Smoked Coffee
1 hour in the smoker..........uggh....... you'll be burning your beans. You might as well grind up some mesquite and brew it if that's what you want. To a coffee roaster.....that is absolute blasphemy.- harryho
- Post #14
- Forum: Fruit, Nuts & Vegetables
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Pardon my ignorance.....
That was my understanding all this time.....the pan was for water as well. That's the main reason for having a valve at the bottom of the drain line.- harryho
- Post #2
- Forum: Reverse Flow
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New Member wanting new smoker
You will never go wrong with a GOSM Big Block. Maybe the best bang for your buck. It may be about 6" wider, but well worth it. If space is that big of a problem, the smaller GOSM will also be a workhorse for your needs. -
Pork = Flatulence (Gas)
I would blame the Watermelon.................... http://www.annieappleseedproject.org/aronfoodcom.html The 5th Paragraph states: "For example, many people say that watermelon gives them indigestion. Since watermelon digests in only 20-30 minutes, when it enters your stomach filled with slower... -
Pork = Flatulence (Gas)
Wow.....I have never heard of that. Are you sure it's the pork? Maybe some of the sides are to blame.........most of the time it is. -
july 4th
I'll be giving the smoker a little break this coming weekend............. Lobster/Crab Boil!!!- harryho
- Post #8
- Forum: General Discussion
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Italian Sausage Fatties - QView
You can substitute both the burrata and provologne with mozzarela if you cannot find burrata. -
Keeping a brisket moist?
For a brisket that small, low and slow will dry it out. I would bump up the heat to about 275 to 300 and get it done in around 3 hours or so. Foil or place in a pan at 160, covered with a little bit of beef broth (1/4 cup) in the pan. Bring it to upper 170s/low 180s, keep in in the pan, wrap it... -
Italian Sausage Fatties - QView
I stumbled upon some Italian Sausages at the grocery last weekend. They were being cleared out for $1/lb, so I grabbed a few packages and also a few pounds of their fresh sausage meat (just in case the sausages were too hot for the kids. So I decided to put together an Italian Sausage... -
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- harryho
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- harryho
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