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  1. fstarsinic

    Buying a new smoker

    I did see a used ceramic for $300 with an 18" grill. Ceramics don't seem popular on this board at all. You all seem to appreciate them but not for the price they fetch.
  2. fstarsinic

    Buying a new smoker

    I'm in Sacramento-ish California.
  3. fstarsinic

    3 2 1 with ribs was way overcooked

    I was using a digital thermo. i didn't thermo the ribs themselves as it sort of seems pointless. i'll try again and see if I do better. Given that once in a while something like this might happen to anyone (I suppose) are there things you can do to rescue your slabs? Rescue Sauce? Rescue...
  4. fstarsinic

    Buying a new smoker

    with a max price of approx. $300 I would like to eventually get a new smoker for bigger jobs and am wondering which way to go: 1. Water Smoker 2. Offset Smoker 3. Ceramic 4. Drum x- i'd like it to also be a grill if possible. x- wheels would be nice. x- not too messy a. bigger h20 smoker...
  5. fstarsinic

    3 2 1 with ribs was way overcooked

    I tried the usual 3,2,1 with ribs and in fact, I think it was more like 2,2,0. After 2 hrs in foil, the bones just fell off and the meat was a bit mushy. So, I saw no reason to finish up with an additional hour. I smoked it all at 225 approx. I kept in foil in the fridge until party day then...
  6. fstarsinic

    Green Egg or Komado Grills

    A friend of mine has one and after smoking ribs around 200F all day , told me... "watch this" and he opened up the top and bottom vents, shut the lid and the temp climbed from 200 to 700 in less than 1 minute.
  7. fstarsinic

    Green Egg or Komado Grills

    I don't see much discussion on these types of grills here for smoking. Does anyone here use such a thing? They seem very efficient. Very expensive too.
  8. fstarsinic

    Smoking Ahead of time for a party

    I just noticed that my 4 racks of ribs won't even fit inside the smoker without cutting them in half. I reckon that's not a problem. I have a rib rack. I've never used it but I reckon I could try that as well to make more room inside? I'm nervous about having to smoke 4 racks of ribs in my ECB...
  9. fstarsinic

    Smoking Ahead of time for a party

    Ok. That sounds like a great idea. Pull it and bag it. Great tips too. I agree that smoking the salmon the day of is probably a good idea. I had a good experience brining it last time. As for the ribs, do I do all those the day of? I guess the 3-2-1 is the right way to go. Should I do the 3...
  10. fstarsinic

    Smoking Ahead of time for a party

    I'm planning on smoking 2 huge racks of beef ribs, 2 racks of baby back ribs, a pork shoulder and maybe a salmon for a party in a week. I'm assuming I can do some every day and then heat it all up in the oven before the party? If so can you give suggestions on how to do so. All I have is...
  11. fstarsinic

    Proper Smoking Temp

    safe to eat, not to pull. Good point! Thanks! By that time the smoker was losing temp fast which is why I switched to the oven. I was just lazy. Next time I'll be prepared to keep it going. I'll keep working on the mop recipe and let you know if it develops into something good. Maybe some...
  12. fstarsinic

    Proper Smoking Temp

    Thanks. Looks like I was sort of close. Anyway, I didn't have a mop sauce ready so I experiemented with something else. I read where someone recommended apple juice and booze. Hmmm.... So I tried....: Triple Sec Tequila 1 serrano Chilli cut in half. So basically a margarita mop. Anyone...
  13. fstarsinic

    Proper Smoking Temp

    I was smoking a small pork shoulder yesterday. It went in about 10am and reached 165 at about 3pm or 4pm. I smoked it at about 210 the whole time. After I took it out I could tell that it was not falling apart so I put it in the oven at 240 wrapped in foil and went out with the family. When I...
  14. fstarsinic

    Website always jumps to a page not found

    Every time I click on a link to this website, it hits the page and then immediately jumps to a page not found page. Does this happen to everyone else? It happens to me on different computers and different browsers. So it's either a site-wide issue or something very bizarre with a user...
  15. fstarsinic

    my first salmon smoke

    i did a brine today on a thin fillet for a few hours and then smoked it to 140. i wanted to smoke it for longer but 140 got there pretty quickly. For this smoke, I turned the charcoal chimney upside down and fired up only the smaller portion of coals. I had a hard time keeping the heat low...
  16. fstarsinic

    Coal Arrangement Idea

    This is something I read months ago in "Cooks Illustrated" and wanted to see if all of you concur. The idea is was to keep the heat more even in the cooker. To do this, they used the charcoal chimney to get the initial coals going. At the same time they filled the fire pan with unlit coals...
  17. fstarsinic

    Saving a Cast Iron Skillet

    I'm sorry. I see that this was already mentioned. I've done it and it is a miracle. So... I'm still not used to 2 things on this forum. 1. Every time I visit a page, I get redirected to a page not found page. Even tho the page exists. 2. The forum lists the entries upside-down. I hope...
  18. fstarsinic

    Wife does not like smoked flavor

    That's what I will do!!
  19. fstarsinic

    Wife does not like smoked flavor

    Ok. I think that's the problem. Too much smoke. So when the temp gets low, instead of adding wood, just add more charcoal and perhaps a hint of wood? Do you soak the wood or leave it dry? I have the ECB smoker, by the way. Thanks a lot!
  20. fstarsinic

    Saving a Cast Iron Skillet

    All you have to do it put your skillet in your oven and put it on a self-clean cycle upside down. You'll have a brand new cast iron skillet when that's through. Ready to re-season.
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