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. paul6

    New to Cold Whether Smoking

    So the wife and i have made the move after 30 years in AZ to Northern Utah , doing a Butt tommorow and temp when i fire up the stick burner are suppose to be in the mid 20s. Bought a welding blanket that i will wrap around the cooking chamber when the meat goes on . Any advice as this will be...
  2. paul6

    Contributing

    How do you financially contribute to the Forum ?
  3. paul6

    What does it mean when a thread is Locked ?

    Was looking at a thread I started but realized I could not reply it says the thread is Locked ' what does that mean ?
  4. paul6

    Sorry But You Have Really Messed Up This Forum !!

    I used this Forum like a Bible but since the Moderator's have decided to dictate where post go it has become a real pain and not very browser friendly . I would check in several times a day to see what other Smokers were talking about , now I log in and just leave when I see this new format ...
  5. paul6

    Smoked pork loin ?

    Going to smoke a whole pork loin tomorrow and wanted to do it in a bacon weave , my question is wont the bacon prevent the loin from getting any kind of smoke ring ? Would it do any good to smoke without the bacon for a hour and a half then wrap and finish ?
    • paul6
    • Thread
    • Replies: 7
    • Forum: Pork
  6. paul6

    Got a question on pulled pork ???

    I have a bag of pulled pork in the freezer and want to make pork nachos  , lots of juice in the bag so my plan is to mix some mango salsa a little taco seasoning and reheat in the smoker at 225 for an hour . Any thoughts or tips on this ???
  7. paul6

    Favorite Smoked Dish For Thanksgiving

    Wanted to get some ideas for smoked side dishes for Thanksgiving . Mine is smoked stuffing which is basically Stove Top Stuffing cooked as directed with added celery and green onions . Once it is done I put it in a foil pan and put in the smoker for 30 to 45 min until the top drys out and gets a...
  8. paul6

    Reheating Vac Packed Rib's

    Have a half rack of Baby Backs I Vac Packed and Froze last month and since Her Majesty is out of town I thought I would have them tonight . I took them out of the freezer and into the fridge last night . I have heard of reheating them in hot water but need more details on the best way to reheat...
  9. paul6

    Picnic Brine

    Have an uncured picnic ham that I accidentally bought (thought I grabbed a Butt ) in January that I need to use before it goes bad . I have heard they tend to be dry so I was wondering if anyone has a good pork brine I can use ?
  10. paul6

    Flippin MES !!!!!

    I have been and apparently always will be an Offset Guy . Bought an MES Last November rarely use it but when I have it has worked fine . Today I am smoking my first pork belly . For Fathers Day the kids got me a Bacon curing kit , everything you need plus when ready you log onto Tender Belly...
  11. paul6

    Chicken Brine with a Mexican Flair !

    I am hosting a party next week and the menu will be Beef Enchiladas and Green Chili Chicken Enchilada casserole . I want to get the meat smoked and pulled this weekend then put the recipes together next Saturday morning so all I have to do is pop everything in the oven for the party . Now I...
  12. paul6

    Smoked Enchiladas?????

    Did an early morning smoke a Chuck roast and Pork Shoulder . Now the shoulder is going to be pulled and vac packed for later use . Now the chuck is going to ho be shredded and made into enchiladas . My question do you think when it comes time to cook the enchiladas I could do them in my MES ?
  13. paul6

    Orange Wood

    Has anyone used Orange Wood ?  I was at Cabelas the other day and found a bag of orange wood chunks , naturally I bought them since I had never seen them before. Is it a light flavor like other fruit woods , what can I expect ?
  14. paul6

    Jeffs Corned Beef

     I cannot say enough about Jeff's Corned Beef Recipe 4hr's on the smoker , 4hrs wrapped pan then 2 to 3 hr's wrapped in a cooler . I have made this twice now and even people who are not Corned Beef fans Rave about the taste and how tender it is !!
  15. paul6

    Seasoning a Gas Grill

    I got approval for a new gas grill and am picking it up tomorrow. Charbroil with ceramic grates , someone on the site gave me a great recommendation when I got a Dutch oven to treat it with Food Grade linseed oil ? Would it be worth the time to treat the ceramic grates with it ?
  16. paul6

    Green Mountain Smoker

    So I have always used a stick burner , bought a Master built electric Black Friday as a Toy and now my Son has decided he wants a Smoker ( Yes I Am Extremely Proud ) He is thinking a Green Mountain Electric but wants my opinion ! So Guys and Gals give me My Opinion !!! ( Because I Have NO CLUE )
  17. paul6

    Dutch Oven In Smoker

    Got a Dutch Oven for Christmas and was thinking of making Chili then smoking in my offset , am I going to end up making a mess of my new oven ?
  18. paul6

    Quick Advice on Double Smoked Ham

    Doing a Rum injected Double Smoked Ham today and need some opinions. Should I use my trustee  stick burner or my new electric that everybody on this site insisted I buy over the Black Friday weekend (that is how I explained it to her majesty. My thinking is that the electric with the water pan...
  19. paul6

    MasterBuilt ???

    So ACE Hardware extended their Black Friday sale on Masterbuilt Digital Smoker for $129 . I have been using a Stick Burner for 20+ years but have been thinking I should broaden my horizons . Will I be Happy playing with this ???
  20. paul6

    Thanksgiving Leftovers

    Have to Share ! What to do with Leftovers ? Well I just finished smoking a Thanksgiving left over casserole. Took a deep chicken roaster , put 5 tablespoons butter in bottom then 1st layer left over Mashed Potatoes about 2" deep , 2nd layer was a thin layer left over corn , 3rd layer was...
Top Bottom
Back
Clicky