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  1. essexsmoker

    My first reverse flow trailer build

    Awesome build. :thumbup:
  2. essexsmoker

    Rookie question #1

    You could try halving the chunks and see if that helps.
  3. essexsmoker

    Rookie question #1

    Hard to tell, but that looks quite thick smoke and more white to me. Just smoke for an hour to be on the safe side I'd say. If the wood isn't on fire I'd imagine white smoke is what you have. Maybe creeping into blue.
  4. essexsmoker

    Losing flavour after melting.

    I would imagine that a further cooking took some of the smoke away, especially the heat for a pizza. Also, did the smoke penetrate the whole cheese, or just the surface?
  5. essexsmoker

    Need a brine recipe.

    Sorry if this sounds dumb, but what is 2T? Teaspoons or tablespoons? Thanks.
  6. essexsmoker

    Rookie question #1

    As KC5 said white smoke isn't bad, you just need less of it. It can give an acrid, bitter taste of you over do it, but TBS can be used for hours and hours without worrying. I would agree with the 1hr white smoke. What does it look like from the chimney? White or blue?
  7. essexsmoker

    Need some advice on texture and grinding

    Commercial producers use a tumbler or massager to mix things up and open up the proteins. This help it retain moisture too. I would defo do a coarse and medium grind with fine fat grind. Be good to know how you get on. :thumbup:
  8. essexsmoker

    First Tri Tip

    Looks really good. Reverse searing is a great technique. Hungry now! :)
  9. essexsmoker

    First Tri Tip

    Looks really good. Reverse searing is a great technique. Hungry now! :)
  10. essexsmoker

    ALL NIGHT BUTT with my WSM & GURU

    Great looking pp. Like the idea of the fat rendering over it during the cook.
  11. essexsmoker

    Smoker question

    Ahh, OK. Where it is makes sense then. :thumbup:
  12. essexsmoker

    First attempt at Back Bacon complete

    That's a very handy table, can I ask where it came from?
  13. essexsmoker

    Smoker question

    From where your AMNPS is I think I would have gone for the front top, to draw the smoke forward over the food. Looks like the smoke could short circuit up the back and out. Having said that the air flow might be quite slow as you have electric heat so might not make so much difference. Let us...
  14. essexsmoker

    Bar-B-Chef Offset Reanimated

    Love the axes! Good for another 10 yrs! :thumbup: :D
  15. essexsmoker

    The Salmon Saga or Two meals from one smoke

    Thanks, will give it a try out. :thumbup:
  16. essexsmoker

    The Salmon Saga or Two meals from one smoke

    Looks really good! I would like the vineagrette recipe, please. Looks good!
  17. essexsmoker

    Boston Butt?

    Thanks red. Very helpful. I assume all the pics were butts but from different angles? Was the money muscle in any of the shots?
  18. essexsmoker

    120 gallon smoker build

    Looks amazing! Great smoker.
  19. essexsmoker

    Boston Butt?

    There is a socket on the joint. Butts are cut about half way through the shoulder blade aren't they?
  20. essexsmoker

    Boston Butt?

    Guess I should say all the pics are of the same joint! Just wanted to get different angles so people could see.
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