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  1. ryansguitars

    Pecan flavoring?

    Hello all, My wife and I were out to eat over the weekend. She ordered a pecan pulled pork sandwich. This was not from a BBQ joint, more of a bar/grill type place. I must admit it one of the better pulled pork sammy's I have eaten. The meat had a pecan type flavor to it. Does this come just...
  2. ryansguitars

    Bacon questions

    I have a couple pieces of pork belly in a batch of pops brine. I am wanting to smoke these after they have been in the brine for about 2 weeks. Do I need to soak them in clean water? Also it is getting hot out is it safe to cold smoke or do I need to hot smoke? Thanks for the help.
  3. ryansguitars

    Creosote??

    I threw a bunch of leg quarters on my pellet grill last weekend. The entire grill grate surface was covered with the chicken. Ran the grill at 225 for a bit then turned up to 350 to finish things off. When I pulled the chicken the pieces on the left side of the firepot and side opposite the...
  4. ryansguitars

    Fresh ham steak???

    I was cleaning the freezer today and found three packages marked Fresh Ham Steak. I am thawing them now and they appear to be like any other ham steak I would buy at the store, however I am assuming that as labeled as "fresh" this means they have not been cured? If this is the case any ideas...
  5. ryansguitars

    Wanting to make sausage hotter

    I am getting ready to make a batch of hot links. Nothing fancy here, just grind my meat and I bought a seasoning packet. We like things hot and I don't think the packet will bring the heat. I have some ghost pepper wing dust. Can I add this or will it mess up things? Am I better adding cayenne...
  6. ryansguitars

    Pork chop question

    I want to make up some smoked pork chops. I tried smoking some a couple years back and they were terrible. We recently purchased some smoked chops from a store. These were very tasty. They taste somewhat like ham. My question is how do you get the chop to taste like this. Do I just use a normal...
  7. ryansguitars

    Combustion fan

    I purchased a Green Mountain Grill Jim Bowie Friday. I got it home, assembled and went to do the initial burn. The grill took about 30 minutes to come up to 150. I couldn't get the grill past 160. I shut it down and found that the fire box was overfilled with pellets. I cleaned everything out...
  8. ryansguitars

    Did I ruin the butt?

    Long story short, I put a butt on last night. Had the weber at 250 and fell asleep around midnight. I woke up around 5:00 and charcoal had burned out. Temp on the butt was 135. Got the heat going again and finished the cook at a temp of 205. The meat temp was in the low 100's when I fell asleep...
  9. ryansguitars

    My 1st baby backs on kettle

    On Sunday I prepped two racks of baby back ribs for my maiden voyage of smoking with a weber kettle. I have always used a gas smoker until this point and would say I was very pleased with how easy it was to maintain my temp using charcoal and hickory chunks. I also used the "smokenator", which...
  10. ryansguitars

    Bratwurst casing cracked?

    Hello, I made a batch of bratwurst last night and threw them on the grill for dinner. All of the casings split on them once on the grill. The casings used were a hog casing and the package said they are to be used for items to include brats. I am checking to see what causes this. This was my...
  11. ryansguitars

    Meat grinder or sausage stuffer?

    I am looking into purchasing a meat grinder or a sausage stuffer. I question what would be better to purchase first, the grinder or the stuffer? I am looking at LEM grinders and it appears that they also have sausage stuffer attachments, however they cost more up front than just the stuffer...
  12. ryansguitars

    Mailbox mod on a Charbroil gas smoker

    I recently purchased a AMNPS. I did a cold smoke with it the other day and it worked perfect. Today I tried to do a hot smoke with the unit. After getting the pellets burning, with a good embers burning I placed it in the smoker. After about ten minutes it was extinguished. Did the heat used...
  13. ryansguitars

    Fish in smoker

    I am planning on smoking salmon in the next few weeks. Will there be a fishy smell or any type of residual odor from doing this. I work with a man who smoked fish a year ago, he claims he had to power wash the smoker out following the smoke. Just seeing if this will be the case or if it wont...
  14. ryansguitars

    My first brisket

    I put on my first brisket today. It was around 4.5 lbs. I did a light coat of EVOO and then coated with salt/pepper and garlic salt. Placed in the Charbroil smoker around 225 for about 4 hours. I found that it stuck on 163 degrees for about 45 minutes before going up some more. I wrapped it at...
  15. ryansguitars

    FNG

    Hi all, My name is Ryan and am from southeast Iowa. I recently purchased a charbroil gas smoker. I would rather have a Traeger but that was not in the budget. I am also fairly new to the sport of smoking meats and do not have the experience to use wood as a fuel. I am avid in hunting and...
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