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  1. slipaway

    More fun, offset or pellet smoker?

    An offset takes time and patience To me, a pellet smoker is more like "set it and forget it". You can probably tell that I have an offset................... Seriously though, if you are looking to make some great BBQ but don't have the time to spend tending the fire a pellet smoker is...
  2. slipaway

    first boston butt smoking planned for this weekend. Anyone want to walk me through how to do it so I

    One thing to keep in mind about the pork shoulder. If you are doing pulled pork the IT should hit 200-205. Also, you should plan on finishing it about 2 hours before you will need it. The pork does great having a nice rest period (wrapped in foil, towels and in a cooler). It will still be plenty...
  3. slipaway

    Country ribs

    Toss it It is not worth  the trouble of freezing, sealing. reheating and for what? You will get more sauce next time anyway !!!!!!!!!!!! Sometimes you just gotta suck it up and throw stuff away. The chances of you needing a sauce that has pineapple juice, etc. etc within the near future is...
  4. slipaway

    Always looking for suggestions and techniques

    As you can see above controlling heat in an offset is more art than science. The one thing you can control is where you put your meat...... If it is running hot move your meat away form the firebox; if it is running cooler move it nearer. Mine also has a vertical chamber so I can cook stuff...
  5. slipaway

    Cast Iron pizza

    I make pizza starting with a cold cast iron pan. I put plenty of oil in pan then spread dough and all the toppings on it Then I put it on the stove for 5 minutes - turning the burner on to medium when I put the pan on (this is to get the bottom starting to get warm) I then put it into a 425...
  6. slipaway

    Pullde Pork that I thought was bone in ham.

    My guess is - he cured with some curing salt (Tender Quick or Prague Powder#1, for example) and then smoked it like you would a pulled pork. Anyway, that's my .02............
  7. slipaway

    16" long wood splits

    I get most of my flavor wood from Bass Pro Shop. Every once in awhile they have free shipping so that's when I order a few bags of Hickory or Oak or??. They are called mini logs but run 12-15 inches. You may want to go online and check them out. Good luck................
  8. slipaway

    Pork shoulder for pulled pork

    AHEM - it looks like more than 1/4 cup of Southern Comfort is missing from that bottle................. Great recipe.
  9. slipaway

    The meat is done when it is done

    TripleQ, I never have wrapped while it was on the smoke. This time I did just to see if I could help it through (what I think was) a second stall. Normally once I hit 165 IT in the thickest part I take it off and  let it rest on a cookie rack (over tin foil) in the house. Once it is cool I...
  10. slipaway

    The meat is done when it is done

    A short story for the new guys (and maybe some old timers, as well). You can use time, and you can use temperature, and you can use weather, and you can adjust your heat source - but the bottom line is - the meat is done when it's done. I have made pastrami many, many times and the time on the...
  11. slipaway

    just wanted to say hi, hi

    Chuck, welcome to the forum.............. You can certainly use just lump charcoal but to get smoke flavor, etc. you will need to add either some wood splits; wood chunks or wood chips. Otherwise it is juts an oven. Chips are very small so you go through a lot of them so you should focus more...
  12. slipaway

    About to start making sliced beef jerky for the first time in my MES 30" can someone help me with so

    I don't use any cure for my jerky. The reason is  - it doesn't last more than a few days with all the grandkids nearby (aka next door). I use a simple marinade of: 1 TBS ground black pepper. 1/2 cup soy sauce 1/2 cup teriyaki sauce 1 TBS apple cider vinegar 1 dash Franks hot sauce 1 dash...
  13. slipaway

    Joined but never said Hello

    Welcome  I grew up in Williamsville and then moved due east to Boston.  Smoking up north is a trick, with temps that are not always conducive to steady heat. If you have questions or need some helpful advice this is the site to come to. You will find non-condescending help, tips and advice...
  14. slipaway

    Water Pan & Creosote

    Thanx for all the feedback.  I work to get a clean burning fire and it usually takes about 45 minutes for my firebox to settle down to a clean smoke so I can start loading the meats. Even with the firebox lid open during that time I will still get some smoke in the grilling chamber that may be...
  15. slipaway

    After 4 years I'm finally getting good a using my smokin-it smoker.

    Thanx for the reply/info. I will definitely have to try the egg test and see what flavors I get. It usually take about 45 minutes for my offset to settle down to a good, clean smoke. When I need to add more fuel I have found over time that I need to use a charcoal chimney and get my coals all...
  16. slipaway

    Water Pan & Creosote

    I read in a post recently that using a water pan in my offset smoker will create some creosote in the cooking chamber. Is this true? I have been using a water pan for several years and I clean the inside of my smoker fairly often because it gets an off-smell that could be partly creosote. After...
  17. slipaway

    After 4 years I'm finally getting good a using my smokin-it smoker.

    You have to explain about using an egg....................
  18. slipaway

    Wood selection

    Mostly Hickory and Pecan. Sometimes I will use some apple  - if I need a mellower/sweeter smoke. Pecan is fairly mild so I combine that with the Hickory so as not to overpower the meat.
  19. slipaway

    First smoke ever - Baby Back Ribs!

    These look fantastic. They say you never forget your first time - well, you should have some good memories from this one................ Good job.
  20. slipaway

    Double checking my numbers for first time bacon-maker

    Mohole, I do not cold smoke. After I have let it sit in cure for 10 - 14 days (5 lb belly with cure as you describe) I then smoke it at 225-250 until the IT of the belly is 150 degrees. Then I take it off and let it sit for a day before trying to slice it. This may give you an alternate...
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