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- wtipton
- Media item
- Comments: 0
- Album: The new smoker is Built and first smoke
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Skinless turkey?!!!!
I have used bacon on a Brisket that had no fat cap and it worked well. You will have to decide what flavor profile you want. William- wtipton
- Post #4
- Forum: General Discussion
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Skinless turkey?!!!!
greetings, I have found that the skin holds the moisture in on a bird. with no skin you have to be careful about drying out the meat. I have found that if you inject it with a unsalted (salt will dry out the meat) injection it will help the meat stay moist. I personally like to use a 1 to 1...- wtipton
- Post #2
- Forum: General Discussion
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Tipton's Tropical BBQ Sauce....
So this sauce came about after a last minute decision to smoker some ribs at my parents house this last weekend, and realizing that my parents did not have any of the ingredients to make my standard to go sauce. look around the cupboards I found a bottle of stubbs original BBQ sauce. Now I have...- wtipton
- Thread
- Replies: 1
- Forum: Sauces, Rubs & Marinades
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How long to somke an 8lb whole chicken for
Greeting, I recently smoked 2 10lb whole chickens and they took about 7 hours to finish. But I did not brine them, I injected them in the breasts and in the legs they turned out extremely moist. Hope this helps Happy Smoking William -
1st time Brisket... A Thanksgiving adventure
- wtipton
- Album
- Comments: 0
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1st time Brisket... A Thanksgiving adventure W/ QVIEW
Greetings fellow smoke-aholics. So This story takes place last week (sorry for the delay to those that were waiting for this). First I had a 4lb brisket that was trimmed of its fat cap from the store so after talking with Piney in the chat he suggested I wrap it bacon to keep it from drying... -
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- wtipton
- Media item
- Comments: 1
- Album: 1st time Brisket... A Thanksgiving adventure
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Question on my pork butt
OK folks so it is the day after and I realized something. Apparently when I am sleep deprived and had a few beers I can not count... I put the butts on the smoker at 8am with a target of 6pm dinner, It was a 1pm that I checked the IT and found it at 160 well my realization is that is 5hrs not 3... -
Question on my pork butt
Ok checked the meat again and it is stalled at 165 so it is foiled and ignored. I am measuring my pit with a old maverick temp probe and it tested fine in boiling water. Right.now pit is at 275 and letting the charcoal run out. -
Question on my pork butt
I only have my digital meat probe but will be leaving for walmart in a few min to get another thermometer will post with any changes -
Question on my pork butt
Hello fellow smoke-a-holics, I currently have 2 10# pork butts on the smoker, they have been on for 3 hours and have had a avg temp of 275. I just put a temp gauge in them and the IT is 160. It seems awful fast for these large butts to get that hot so fast. I added apple juice to the pans and... -
The smoke ring mystery
All this sciency stuff is making my head hurt Time to go smoke some meat and relax , all joking aside great info. happy smoking William- wtipton
- Post #17
- Forum: General Discussion
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Whats everyone smoking this weekend ...
I have a 20# pork butt on the smoker now for a evening pulled pork birthday feast for my Dad. This is the biggest butt I have done todate and it will be fun. I did cut it half so it is 2 10# butts to help with the cook time ( did not feel like staying up all night with it). Happy smoking...- wtipton
- Post #22
- Forum: General Discussion
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Please explain the differences.
Greeting Jerryl, So my understanding is that the definition of BBQ is low and slow, smoking is the process of adding smoke flavor to the food, there are 2 types of smoking, hot and cold. hot smoking is what you would use for ribs, pork butt, etc generally 200 to 250 degrees, cold smoking is how...- wtipton
- Post #2
- Forum: General Discussion
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Question on sapling wood
I have been looking for fruit wood in my area (Salem Oregon) and it seems that most people like there tree and don't want them cut down . But there will be abundance of thinning coming up and the suckers and trimmings will be available Now my question... With the suckers being all soft sap...- wtipton
- Thread
- Replies: 1
- Forum: Woods for Smoking
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Steel drum for smokehouse firepit
tcfls2, this should work fine as long as they are hot fires. Also if you can sand blast first would help. Hope this helps William- wtipton
- Post #2
- Forum: Smoke Houses
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First time smoker build, need some help.
Hello Scott, These tanks make great smokers but I can not say it enough, clean clean clean it. I personally would keep it vertical and use its existing legs, this will give you more rack space, and would consider making it a reverse flow. The first place you want to start is...- wtipton
- Post #2
- Forum: Side Fire Box
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Smoking pulled pork on a makeshift smoker ( w/ Q-views)
Ok 4 hours in the smoker and the roasts are at 190 time to unfoil, rest and pull. Fresh off the smoker 1 pulled 2 pulled The meat tastes wonderful but I have a problem.... The Sauce we made is to spicy, anyone know how to cut the heat????
