Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Lady Smokers
i don't care for grilling at all. i love smoking because smoke is my fav spice, our family camped lots when i was little. i love the taste of smoke n ashes in my food. i smoke once/week because i have a pellet smoker, which is steps from my back door. it's not much more trouble than my oven...- susieqz
- Post #3
- Forum: General Discussion
-
Sourdough starter died...
lack of feeding doesn't kill yeast. just like in the cold, the spores encapsulate n sleep for years it's like hibernation, but it lasts longer. decades. -
smoke strength of woods?
i'm finding this thread informative n fun.- susieqz
- Post #27
- Forum: Woods for Smoking
-
Sourdough starter died...
i hope you didn't actually bury it. it would be very hard to kill all of the wild yeast inside it. poison, intense heat are all i can think of. if i were you, i'd take some of the ''dead'' starter n immerse it in a slurry of flour n water. leave it alone for a week or two n any living yeast... -
Pork roast too fatty
me too. if i have a steak i saute it. kinda wish i could add some smoke taste tho. it's my fav spice. -
Pork roast too fatty
timber, what temp does a steak need? the traeger gets to 400, but that's kinda low. -
smoke strength of woods?
talk to todd directly. get a quote for what you need. the price/lb will certainly drop for those quantities. he is tjohnson on this site. send a pm. take you 2 minutes.- susieqz
- Post #12
- Forum: Woods for Smoking
-
smoke strength of woods?
fgh, did you order that beech sawdust from todd? he's great to do business with.- susieqz
- Post #10
- Forum: Woods for Smoking
-
Pork roast too fatty
i figured that, timber. moist was talking 250. i just haven't had results i like with higher temps, so i thot he might like to try a lower temp to see what happens. i suppose some things are better with high heat but i haven't found them. someone mentioned to me he likes 250 n up because it... -
Pork roast too fatty
i have to disagree about butt/shoulder being fatty if cooked slowly. all the interior fat n connective tissue should melt into the meat. i smoke at least one every month. the only fat left after a smoke is the cap. you may be rushing a bit. i never smoke over 225. my last one i smoked at 110... -
smoke strength of woods?
thanks ssor. i didn't know oak was stronger than hickory. i must have misunderstood the old threads i read. thanks for the warning timber. i want nothing to do with anything remotely like mesquite. i hate that i can't abide mesquite. i've had to cut lots of it, just because it was in my way...- susieqz
- Post #6
- Forum: Woods for Smoking
-
smoke strength of woods?
good idea, timber. i'll ask him. i looked at his wood list. there's lots of info there, but not really this.- susieqz
- Post #3
- Forum: Woods for Smoking
-
???a fatty?
i'd really really like to see an actual definition of ''fatty''. -
smoke strength of woods?
i could use some help , guys. there's a ton of threads about people's fav woods. fun to read but too subjective to be of much help. i mean, there's a bunch that actually like mesquite. i really want a strong smoke taste, without bitterness. speaking just for myself, mesquite is too assertive...- susieqz
- Thread
- Replies: 32
- Forum: Woods for Smoking
-
Boston Butt Pulled Pork (Step by Step)
bear, you nailed it with 190. thanks. -
Stuffed Pork Loin (Apple)
bear, how did you fillet? sounds hard. i have a different way to stuff pork. lay the meat flat, then cut horizontally 1/3 of the way down from the top, stopping when you are an inch from the end, so you have a hinge. then you flip it over n do the same thing again. it unfolds like a road... -
brine
not sure you need recipes for brine. unless you are gonna inject the meat, my reading n experience tell me the only things that actually penetrate the meat in a normal brine is a little salt n water. you can add whatever spices you like that go with the meat, garlic etc. but they stay on the...- susieqz
- Post #3
- Forum: General Discussion
-
Cabin Fever
nice catch. i used to have doubts about hunting deer, til i saw what stiff hunting regulations did in western new york. the damn things were everywhere. you couldn't grow a garden. twice i hit one causing thousands of dollars in damage. i could have been killed. i think the deer were starving...- susieqz
- Post #28
- Forum: General Discussion
-
Another First Timer. Have I ruined it?
it would be fun if you give us an update in a few weeks, blue. i bot everything i heed to cold smoke cheese before i found out it was too cold to cold smoke right now. i'll wait for mild weather before i try, but i can use input. how dry was the cheese before the smoke? i've had 4 year old...- susieqz
- Post #6
- Forum: Smoked Cheese
-
Another First Timer. Have I ruined it?
i thot smoked cheese was supposed to taste bad for a couple weeks. not so? i'd try it after 2-3 weeks.- susieqz
- Post #4
- Forum: Smoked Cheese
