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  1. supercenterchef

    Eternal Turkey Problem...

    I smoke all the time...but realized last week that I've never smoked a turkey! So, I went and bought several and have been practicing.  Overall, same concepts apply from other smoking endeavors.  I brine, watch the temps, etc. My turkeys have been pretty good (better than good T-Day fare), but...
  2. supercenterchef

    First baby back smoke question

    First let me apologize if this has been asked before...I waited until the last minute and am in a bit of a pickle and so didn't properly search old threads... I'm smoking for my in-laws tonight...picked up a couple racks of spare ribs which I plan on doing 3-2-1, as per usual (also gonna do...
  3. supercenterchef

    FEC100 A-MAZE-N question

    So, I've been playing around with my new FEC100...wanted a bit more smoky flavor, so I contacted Todd and he steered me toward his tube.  I got it last week and enjoyed it--seemed to add a good bit more smoke to the meat... ...so here's the question for you FEC100 owners... Where are ya'll...
  4. supercenterchef

    Favorite Pellethead wood fuel

    So...I just got my FEC a couple of weeks ago and it ships with hickory. I've always found hickory a bit strong and have preferred Apple, Cherry, and Pecan for my smokes. But I've read that Pellet Smokers may have less 'smoky flavor' than the Amerique I was using before...and even with the...
  5. supercenterchef

    Wannabe inching closer

    Well, I finally pulled the trigger...I sent my check off today for a FEC100...it'll take several weeks to arrive, so I'll be studying this forum for tips and tricks (my last smoker was an electric, SM025)--any words of wisdom, just shout 'em out! I'm excited!  (...and a little scared the wife...
  6. supercenterchef

    Question on labelling vacuum bags

    I posted this question in another thread, but it seemed OT there, so I thought I'd ask in a new one where more people might see it... So guys (and gals) I got my Vistaprint pre inked stamp this week, and they look great! Problem is...the ink is horrible.  Here's a pic after stamping my bag  ...
  7. supercenterchef

    Failed brisket pointer

    I've been reading a lot of posts lately on briskets not turning out as well as the OP had hoped... ...understandable, 'if dey was easy, everyone would be doing it' but don't look at an imperfect brisket as a failure...look at it as makin's for the perfect chili...
  8. supercenterchef

    Body as machine

    It seems everyone these days is trying to lose weight, tone up, get fit.  And for many, the results are disappointing.  Our body is a 'wonderful machine of homeostasis'--it resists change, but tries to respond appropriately to the world around it.  The problem is, I think, understanding how our...
  9. supercenterchef

    Another 'what to buy' thread...

    Well...I promised I'd give dad my Cookshack electric smoker, and the time is almost upon us... Initially I thought I'd just upgrade to the bigger Amerique, but the more I research, the more I'm interested in pellet smokers. I love my cookshack and would like to stick with them, and so have...
  10. supercenterchef

    Cookshack help

    I have a Cookshack SM025 (Smokette Elite).  I absolutely love this thing!  I frequently cook for my small family circle of about four.  The problem is, as my Q improves...I seem to be cooking for more people.  I'm thinking of upgrading to the SM066 (AmeriQue) to better handle the increase, but...
  11. supercenterchef

    Another VacuumSealersUnlimited thread plus VacMaster review

    I posted a thread earlier, as I considered upgrading from a foodsaver to a chamber type sealer.  Eventually I talked myself into the purchase.  I was considering the VP112 initially, but finally settled on the VP210--I felt it would be sturdier and liked the double seal strip (plus it looks...
  12. supercenterchef

    Chest freezer to fridge conversion

    Here's my dilemma (ok, calling it a smoking gadget may be a stretch)...I need a (relatively) inexpensive fridge that will cool to a fairly narrow temp range (36* +/-2) As I scoured the net, I found some literature on the chest freezer to fridge conversion that seemed like a good answer.  So I...
  13. supercenterchef

    Vacuum Sealers

    I've been reading the post about vacuumsealersunlimited and saw that they have a (relatively) inexpensive chamber sealer...I was just wondering if any of you have experience wth either that product, or chamber sealers in general...?  Would it be worth the money for a home chef to have (I thought...
  14. supercenterchef

    Brisket #2--play by play (lotsa q and stuff view)

    Tried my first brisket the other week (posted results on forum), in short it was absolutely wonderful--now I gotta see if that was a fluke, or if I can do it again. I've never done much with qview...fearing the vagaries of quantum bbq--figuring if I document each state along the journey that...
  15. supercenterchef

    First Brisket

    Let me start off by saying...no QView...I just ate it too fast... Now to the nuts and bolts.  I'm a pork guy.  One of my favorite meals is pulled pork; to be honest, I've never really cared for brisket. I smoke a heck of a pork butt and my tasters agree that it's better than what can be had at...
  16. supercenterchef

    Help: Shopping for new oven

    I didn't know where else to post this...where better than at the chef's hangout? My wife and I recently opened our own business (not cooking related)...and it seems, as will happen, we are entertaining not only more often...but for more people. So...my beloved 1960's era oven is no longer...
  17. supercenterchef

    Blackened Tilapia question

    So, I'd like to start working on a Blackened Tilapia dish...anybody out there have hints or tricks? Anybody have a good blackened seasoning mix, or do I need to ask that in the recipe section?
  18. supercenterchef

    Searching for: Perfectly Seared Steak

    I've been trying to make the perfect steak. It started on the grill--I'd grill at about 500deg for 8-10 min total (med rare) which worked well...except weather changes, wind blows, etc and so reproducability was an issue, as using a thermometer was difficult with that setup So, I turned to my...
  19. supercenterchef

    Pulled Pork Smoke Penetration

    I find that when I do a butt, I get lots of flavor on the outside and that smoky goodness decreases as you go deeper into the meat.  I try to mix the final product well for an overall balance of flavor. Do ya'll get/do the same?...or is your smoke able to penetrate the whole (est) 8lbs? It...
  20. supercenterchef

    Another Jeff Sauce thread...

    I've read many a Jeff Sauce thread...maybe it should have its own section, accessible for those who've paid or something... Anyway, I love the sauce...It's particularly great for ribs and chicken...its boldness really compliments the flavor...however... I'm not that crazy about it on pulled...
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