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  1. DieselTech

    Smoked pulled ham: Been a while!

    Guys & gals it's been a grip since I've shown a cook or even posted. I been busy with life stuff & rebuilding a old chevy truck. So early this morning I decided to do a pulled ham & a rack of baby back ribs. Here is a pic of them just going on. I decided to try Killer hogs seasoning/rub...
  2. DieselTech

    13lb whole ribeye. Advice on slicing?

    Guys & gals, Ray's had 1 of their meat sales & I purchased my 1st whole ribeye. What or how is the best way to slice it up into steaks & vacuum seal individual steaks. I don't have any processing equipment, but got lots of knives. Thanks. Any & all help will be greatly appreciated.
  3. DieselTech

    Pulled ham questions?

    Guys & gals I would like to do some smoked pulled ham for Thanksgiving. So I have a couple questions? 1: Is this even the right ham to use? 2: What should I use for a rub. I don't want a sweet ham. 3: What should I use for a spritz or should I even use spritz? 4: On a 8lb ham I imagine...
  4. DieselTech

    140° in 4 hour rule: Does it apply to cured ground beef?

    Guys & gals I got a question for you professionals? If I'm using a jerky cure kit to make ground beef fatties. Basically caseless summer sausage. Does the 140°f in 4 hours apply to cured meats when smoking? Thanks.
  5. DieselTech

    Smoked cheese questions.

    Guys & gals I am cold smoking cheese today. This is 4-5th time of doing cheese. After I vacuum seal it. What do you guys do for long term storage? Seems like when put in the freezer it gets crumbly or I've heard it does. Thanks.
  6. DieselTech

    Dang Newbie! Boneless pork loin roast?

    Guys & gals I picked up a small boneless pork loin roast. It weighs 2lbs. It seems as 145°f is the target for internal temp & most smoke at 225°f My question is: Can I smoke it at 200°f to a internal temp of 145°f & it be safe. Barrel temp has been averaging 195°-205°f Thanks.
  7. DieselTech

    Smoked boneless chicken breast. Questions?

    Guys & gals I want to do some boneless chicken breast on my pit boss pellet grill. What would be my best planned attack at this? Should I smoke at 180°f-200°F for a hour or so & then baste with bbq sauce & wrap in foil & increase temp to say 225°250°f to finish at 165°f temp? Thanks. Any &...
  8. DieselTech

    Junk foodsaver quart bags?

    Guys & gals I broke down & bought me a vac sealer to save more on food & to preserve my foods. Is there a dang reason why these bags don't vac & seal. Out of the 12 1quart bags I used ONLY 3 of them actually vacuumed down & sealed. Is there something I'm missing or are these just junk bags...
  9. DieselTech

    Un-cased beef snack sticks.

    Guy & gals tomorrow I want to make some uncased beef sticks. The lowest my pellet grill goes is 180°f, but I do have a side smoker cabinet on it & I can maintain 150°-160°f in it. Will this be a low enough temperature? Or should I Crack a my door some to keep temps down? Thanks. Any &...
  10. DieselTech

    Smoked dried peppers? Questions?

    Guys & gals I picked these peppers up from a few friends. The green peppers are jalapeños. I think the long skinny peppers are chile peppers 🌶? Am I correct? They got a sweet taste when 1st bitten into. But then they turn fiery hot & hang with you for at least a hour. Hot 🔥 What are the...
  11. DieselTech

    Country spare ribs: need a direction to go!

    Guys & gals I picked up some spare ribs I would like to do on my pit boss pellet grill. What direction would you go? I would like to smoke them for 2hours at 180°f then increase temp to ? Maybe 250°f What would you do for seasonings & would you sauce them. Thanks. Any & all help will be...
  12. DieselTech

    Another batch of pit boss steak jerky.

    Guys & gals at 5pm tonight this has been marinating/curing for 24hours. Do I need to smoke it tonight? Or can I waith till the next morning at which it will have been curing for 36hours. Is this too long to wait to smoke? Thanks.
  13. DieselTech

    Rescued kettle pizza!

    Guys & gals I picked up a 22" kettle out of the trash the other day. Today I was feeling like a pizza, soo I put the kettle to work . Just cooking a Freshetta frozen brick oven pizza. Smoked with a bit of Applewood. Well it smells delicious 😋
  14. DieselTech

    Jerky on pit boss questions?

    Guys & gals I'm wanting to make some smoked beef jerky on my pit boss sportsman pellet grill. I got the side smoker box on it, & if my grill is set on 180°f, I can maintain about 155°-160°f in the smoker box. I'm using eye of round roast for my cuts of jerky, cut 3/8" thick. I'm using a LEM...
  15. DieselTech

    Smoked chuck roast! French Dip sandwiches 🥪

    Working on a smoked chuck roast for French dip subs. Montreal steak & black pepper seasoning. Keeping it simple. Going to smoke to a 165°f IT & Then foil pan it & cover to a IT of 203°f-205°f What should I spritz this with? I got beef broth, apple cider vinegar, & apple juice. Can somebody...
  16. DieselTech

    Smoked pork steaks

    Decided to do some of Jeff's smoked pork steaks today on the pit boss sportsman 1100. Or at least my rendition of them. 1 hour in on the smoke at 225°f so far, hopefully in another hour, hour & half they will be done. I'm looking forward to them. Seasonings was Brazilian steakhouse & BBQ...
  17. DieselTech

    Lunch appetizers!

    Well decided to do a few smoked burgers & some smoked Cajun bbq cheez-its for lunch. Using the Pit Boss Sportsman 1100. Couple pics for you all 😁
  18. DieselTech

    Help with a smoked turkey breast?

    Guys & gals I picked up a turkey breast today & I would like to smoke it next week sometime, but would like some pointers on preparing it & smoking it. I think I will need to brine it to help keep it moist. What will I need for a brine? How long & @ what temperature should this turkey breast...
  19. DieselTech

    Pellet Grill Professionals. Couple Questions?

    Guys & gals I recently purchased a Pit Boss 1100 Sportsman grill. I also purchased the side smoker cabinet. I got some AmazeN smoker tubes & they work great when I'm cold smoking, stay lit & burn for their designated time. But if I run my grill at temp & then add a smoker tube, it wants to go...
  20. DieselTech

    1st cold smoked cheese!

    Well we got a 59°f outside temp tonight so I decided to try to cold smoke a block of Colby jack cheese. I got a grill box temp of 60.1°f soo hopefully it turns out. I made sure to handle cheese with food grade gloves to prevent hand oils & such of. This is 2 hrs in on apple wood pellets in a...
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