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Help My Butt!
My guess is in that kind of wind the smoker was not drawing, which could be complicated by any gaps around the cooking chamber door. Always try to position it where a building is blocking the wind as much as possible. If no windbreak is available, at least turn the smoker with the firebox to... -
I'm looking for small bite things I can throw on the smoker and pull out as we desire.
Most likely because you didn't score it. I cut about 2/3 of the way through the loaf in a criss cross pattern of 3-4 cuts each direction. The loaf will open up at the scores by at least half an inch. I have not checked internal temp, but just pull it when it "blooms".- radio
- Post #10
- Forum: Side Items
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I'm looking for small bite things I can throw on the smoker and pull out as we desire.
I highly recommend Spam. Seriously! I score it deeply in a diamond pattern, put on a light coat of yellow mustard and coat fairly heavily on all sides with Jeff's rub. When the scored loaf opens up like "Bloomin' Onion" it is ready. It tastes nothing like your typical fried Spam and everyone...- radio
- Post #3
- Forum: Side Items
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Inkbird BBQ Thermometer Giveaway for Black Friday and Cyber Monday
Thank you for the generous giveaway! USA! Using for monitoring cooking chamber temps in my smokers as well as internal temps of meat being smoked Merry Christmas! Radio- radio
- Post #37
- Forum: Meat Thermometers
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Burnt Ends How-To
I separate the point at around 190°, cut into cubes, add a wee bit of sauce, then back in the smoker uncovered until melt in your mouth tender. They usually finish about the same time the flat probes tender. I have been known to bump up the smoker temp in the final 30 minutes or so to... -
Happy Accident
Glad they came out great the second time around. What temp did you smoke them at? You need to smoke at a hotter temp than the standard 225-230° for bite through skin. -
New Braunfels Longhorn Deluxe Smoker
measure both and use Feldon's calculator to see if the OK Joe's would work http://www.feldoncentral.com/bbqcalculator.html -
New Braunfels Longhorn Deluxe Smoker
someone who can weld can make you one out of a lot thicker metal than a factory replacement would be. It may be possible to cut the bottom out of the original and simply weld on a new piece. getting the right curve on the metal would be the toughest part. Good luck, and keep us posted on... -
Damn Peepers....
I biotch about traffic in Branson, Missouri, but it is a love-hate relationship. If the tourists did not buy my hand made silver and turquoise jewelry, I would not have much disposable income!- radio
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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New Braunfels Longhorn Deluxe Smoker
your best bet would be to have someone fabricate a repair or complete replacement for the firebox. I was given a New Braunfels Bandera vertical smoker with a rusted out bottom in the firebox. I welded a new bottom and sides to the un rusted portion and made a new air inlet and it is my... -
Bacon wrapped Pork loin fingers on the GMG.
This was actually the third batch I have smoked recently, but it has been a learning process and this batch was the best to date. I cut the loin in about 4 inch sections, then cut each section into 4 "fingers", wrap each in a slice of medium thick bacon, then slide them on a bamboo skewer and... -
Hello from Springfield Mo
Welcome to SMF from about 30 miles South of you -
Buying a smoker in China?
It is ironic that most electric and gas smokers are made in China, but you can't buy one there. Living in an apartment I would be VERY hesitant to use anything that produced smoke. Not a great substitute, but in your situation I would use liquid smoke and slow cook in the oven.- radio
- Post #6
- Forum: Electric Smokers
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Brisket in smoker overnight?
Unattended brisket cook in a wood fired smoker is not gonna happen! I'm also concerned about the statement "close up all the vents". You are begging for stale, acrid smoke which will give the meat a very unpleasant flavor. I fear you will wake up to a dead fire, under cooked, possibly spoiled... -
First time smoking with wood.
I would get rid of all the white mold I could unless it penetrates throughout the wood, then I would discard it. Punk is any soft wood that has started to rot underneath the bark.- radio
- Post #5
- Forum: Wood Smokers
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New Custom Reverse Flow!
That'll get the job done! Looks well engineered and built H$!! for stout!- radio
- Post #3
- Forum: Reverse Flow
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First time smoking with wood.
most of it looks ok, but I would use an axe or hatchet to remove the bark, then store it in a dry place. I would discard any pieces that had a ring of soft wood (punk) or at least trim off all of it I could before using to smoke with. The wood looks like it came from tree tops after logging...- radio
- Post #3
- Forum: Wood Smokers
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Residue in my smoker
Leave it for the most part. Before I fire up my stick burners, I run a wire brush along the top of the cooking chamber and door to dislodge any loose scale or creosote "icicles" so it doesn't fall on the food I'm smoking- radio
- Post #4
- Forum: General Discussion
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How much meat will fit OKJ Highland
The Highland is a good sized smoker, so 4 butts should fit with no problem. Unless you have tuning plates installed, I would keep them near the last half of the chamber and rotate them a couple of times so each cooks evenly. I have done 4 racks of baby backs in mine, but any more would require... -
My SECOND Boston Butt (bone in) making pulled pork.
If you are cooking it that hot, you run the risk of the AJ and any juices in the pan evaporating unless you seal the pan with foil. Been there, done that.
