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Smoker Differences & Why?
I spent a couple of months last winter deciding what rig I was going to compete with. For me the unit needed to be light enough so 1 person could handle it and have enough capacity to cook 100lbs of meat. I came up with this: Knowing what I know now I would have chosen a stumps of BWS but...- yankeerob
- Post #5
- Forum: General Discussion
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Competition Pork Butt
The injection is delivered throughout the meat. Brine only penetrates the surface. Injection is what is winning these days in the comps and I've seen this from many teams I respect highly so I'll stick with that. -rob -
What chicken cut for KCBS competition?
Pretty much everyone uses thighs. However, they need to be trimmed up to perfection. Trimming chicken takes the most time of all the meats. Here's the method: - Find the BIGGEST thighs you can find (lefties work the best) - Trim out all that nasty white fat that they leave on the meat - flip... -
Competition Pork Butt
I wouldn't put a time limit on it. It's more like a temp thing. I read an Alton Brown like scientific discussion on it and it had something to do with nitrates in the smoke reacting to the meat. I've also read it is possible to create a faux smoke ring with no smoke at all using chemical... -
Where do you find sweet peppers
The one I'm talking about look exactly like jalapenos. Couldn't find a picture but here's a link about some folks talking about them: http://chowhound.chow.com/topics/594163 If you go to costco the come in those veggie serving platters as well. I just got some the other day. The package says... -
Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?
Man - I wished my first one came out like that! Superb job -
Hi all. MWM seeks MES, object smoked meat.
welcome to the forum. If you are a Foodee then you must know my friend Jenny Flake who I've competed with in several national cookoffs. She lives in the same town as you. Are you a member of the CCC forum as well? In any event - THIS is the forum for BBQ! Glad you joined. -rob -
Wireless Thermometer
I have found that if you don't foil your probes the wire mesh gets hard and nasty. When it gets that way it kinks and then the wires inside it is protecting will break causing the probe to be "open" and therefore read "hi" on your unit. I have learned the hard way as Guru probes are ~$30 a shot... -
Baked Steak with Biscuits & Gravy Smoke
Nice southern breakfast you got there. Makes me want to visit the in-laws. -rob -
Where do you find sweet peppers
Up north we get them at costco in large plastic containers. The package says they come from Mexico. They look like jalapenos but are red and yellow and not hot at all. -
Competition Pork Butt
Mikey, I am taking a class in April being taught by Chris - the head cook for iQue and the one you see in the video doing all the work. I'll ask him about that. I believe that statement was unfounded as well. I think he was talking about smoke ring formation. Maybe a few beers and no sleep had... -
Steak Au Poivre Non Smoked With Q-View
Perfect execution on that!! I hope it was extra rare! Nothing beats cast iron for this. Way to go! -rob -
How to Cook Meat and build a smoker
You can't make a smoker for less than what you get with an ECB. That said, an ECB has alot to be desired -- like controlling the air intake for instance. Look up some plans for a UDS. Your best bet is to get a used 18 inch WSM as you will begin to find these all over craig's list soon. -rob -
St Louis Ribs with Qview
I know how hard it is to accomplish that on what I think is an ECB. The ribs look spot on! -rob -
finally found a whole brisket- when should I start it?
I have one myself but only use it for smoking fish or cold smokes. Anyway, my thought is that once you get the meat to 160 - 175 and foil it you are using an electric smoker as an oven so you might as well finish it off in an oven instead. You could always crisp up the bark later on it if you...- yankeerob
- Post #12
- Forum: Electric Smokers
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finally found a whole brisket- when should I start it?
If you smoke a brisket for 24 hours you will have shoe leather for supper. Don't go buy X hours per pound - it's done when it's done. If a fork pushes into it with just a little pressure it's done. Cook it to 165 - 170 and mop it along the way if you didn't inject. When you foil it add 1/4 cup...- yankeerob
- Post #9
- Forum: Electric Smokers
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Wireless Thermometer
Whatever one you get make sure you can get replacement probes for it as the probes will go long before the unit specially if you don't foil them. -rob -
Competition Pork - Selecting meat for the box
Here is a good video of how to assemble a competition box: http://www.youtube.com/watch?v=V3ayD...eature=related -rob -
Competition Pork Butt
I have posted this before but I think it got lost. 2 Excellent videos showing how to do competition pork butt: http://www.youtube.com/watch?v=-aQJo...eature=related -
The Fat Cap Discussion Thread (Applies to Pork too)
Fat side up BUT - we remove all but 1/8 inch of it. Specially in between the point and flat and the 2 large sections on a butt. -rob
