Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. eriksp

    3-2-1 Rib Modification

    Which part of the 3-2-1 gets altered to allow the ribs to have some pull on the bone. I love this method but want to be able to pick them up with the meat not falling off
    • eriksp
    • Thread
    • Replies: 6
    • Forum: Pork
  2. eriksp

    Brisket that was dry

    This was my wife's first attempt at a small Brisket. It came out very dry. It was 4.3lb's. It was a small section my wife found in a store. She cooked it to 171 Internal. She took it out and wrapped it. Say when it was resting it didn't even reach 190 which it probably didn't why would it be...
    • eriksp
    • Thread
    • Replies: 5
    • Forum: Beef
  3. eriksp

    Rec Tec 340 Small Interior Shelf out of stock . Possible alternatives ?

    Rec Tec still is out of stock on the small Small Interior Shelf for the RT 340. I assume it's a supply chain issue which is understandable https://www.rectecgrills.com/Small-Interior-Shelf Is there another company that would fabricate something like this? It's going to be a long summer. Any...
  4. eriksp

    Pork Belly Smoke (Not Bacon)

    I bought about 8 pounds of Pork Belly and we typically cook it in the oven with some seasoning. What would be a good approach to Smoking Pork Belly?
    • eriksp
    • Thread
    • Replies: 13
    • Forum: Pork
  5. eriksp

    Looking for reviews on different Pellets

    I searched the site and don't find a lot on Pellets because it just comes up with Pellet Cookers. Which brands do I stay away from? I only have used Apple for all my smokes in my old smoker. I see that most pellets are a mixture. So which brands should I stick with? Which are worth ordering...
  6. eriksp

    I'm looking into getting a Pellet Grill/Smoker

    I have had my trusty GOSM 20x34 from Walmart since 2007 and it works perfectly and love the bark. What I hate is the amount of time I need to regulate the temperature. Is wanting a nice bark too much to ask for a Pellet Smoker? I've been looking at the Zgrill , Traeger and the small model...
  7. eriksp

    granulated garlic vs garlic powder

    I bought granulated garlic by accident and have been using it since in all my rubs. Its a huge container.  I'm just starting to wonder if Garlic powder would work better? Whats the biggest difference? Ones powder and ones small granuals
  8. eriksp

    Some basic ABT questions,It will be my first time making them.

    I have read many threads on ABT's. They mostly show the end result, except a few.   My question is should I mix the cheese with the cream cheese or is this a preference? Also how long do most people smoke them for? What is the most common seasoning if any at all?
  9. eriksp

    GOSM Stripped Knob to Rotary igniter

    It's not really stripped per say but it's not tight enough to turn the igniter. Any suggestions on how to fix it? I thought I made this post already to day but I guess I didn't press submit.
  10. eriksp

    Help with getting 3-4 Butts Smoked by 2pm this Sunday

    Ok I have my Niece's Bday Party on Sunday. My brother wants to eat at 2pm. We will be smoking 3-4 Pork Butts. The last Butt I did took 14 Hours. I was strict with keeping the temp at 225 degrees. I know I have a window to play with of 225 degrees-240 degrees. Would bringing the heat to 240...
    • eriksp
    • Thread
    • Replies: 4
    • Forum: Pork
  11. eriksp

    Question nregarding Soflares Sauce

    The recipe calls for Chachere Cajun Seasoning, I can't seem to find it locally are people using something else as a substitute? If so what are you guys using? Also if I decide to order it The only thing that comes up is his creole seasoning I can get this at my local Gainder Mountain...
  12. eriksp

    What size ziplocks does everyone use to roll out there Jimmy Dean Sausage?

    Just wondering what size ziplocks should I use? From all of the pictures I see the package of Jimmy Dean fits perfectly into the ziplock with a good thickness when completely rolled out.
  13. eriksp

    First Chicken Smoke Breast up or Down? Or does it matter?

    First Chicken Smokefor me. Breast up or Down? Or does it matter? I'm smoking at 275 degrees as most suggest. Also I'm smoking 2 chickens on a GOSM. I have a Beer can chicken on the top rack and another chicken on the bottom rack. Should I keep the meat probe in the Bird at the bottom?
  14. eriksp

    GOSM 20x34 ROTARY IGNITER issue

    Long story short, Last night I left my GOSM out and it rained. I not only dried it by using paper towels in the inside but I tried to start it up and the Igniter no longer makes the clicking noise and doesnt spark. I had to manually start the flam with a match. Do I need to buy a new Igniter...
  15. eriksp

    Some questions on Moinks

    I have seen a few pictures of these curious looking meatballs. What exactly are they? It looks like chopmeat wrapped with bacon. Is there an official thread on the Moink? How did they get there name? I tried using the search tool but saw nothing on preperation of the Moink
    • eriksp
    • Thread
    • Replies: 7
    • Forum: Pork
  16. eriksp

    Brisket 6.95lb Ready for tommorow morning (Qview)

    Ok I started out with a 6.95 Flat Brisket from Sam's Club. Patted dry with paper towels. I cut alot of the fat off the one side but didn't go as deep as the meat. So I have a very small covering of fat left The Rub I got from Member:Africanmeat who got it from amazingribs I made 2 Batches of...
    • eriksp
    • Thread
    • Replies: 23
    • Forum: Beef
  17. eriksp

    First Smoke in 6 years I went for a Pork Butt

    I have a new GOSM just seasoned. I went to 4 stores yesterday looking for a pork butt. They all were picnic's. I finally found a store that had a 8lb butt without the bone. I took it. Came home last night and made Meowey's Rub but added 1 teaspoon of garlic powder and 1 Teaspoon Onion powder...
    • eriksp
    • Thread
    • Replies: 19
    • Forum: Pork
  18. eriksp

    Seasoning new GOSM questions

    I would like to season my GOSM the proper way so I have some questions With many of the articles dealing with seasoning for there smokers people are just covering up the manufacturing oil with a Food grade one. Wouldn't it be better to start the smoker and run it hot for about an hour or more...
  19. eriksp

    What size wood should I be using for my GOSM smoker?

    I have used the sawdust type and the wood chip type. Should I be looking to order big chunks? They usually don't sell chunks at my local Gainder Mountain but after looking at some online sites the sizes vary. This is a place they sell chunks http://www.hawgeyesbbq.com/BBQ-Woods.html and here...
  20. eriksp

    New Guy From Orange County NY

    I found this forum and have to say it made my decision on purchasing my new smoker much easier. I bought the GOSM 20x34 from Walmart. The "Search" button is truly powerful! I used to own the GOSM 16x32 I used to smoke a lot in the past. I'm not sure why I stopped smoking ,but I'm back I want...
Top Bottom
Back
Clicky