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  1. ivanstein

    WSM 18.5 temp control.

    Use of water is great for low and slow. The reasons given above are valid. The driving force behind is is called "latent heat of evaporation". In physics, heat and temperature are two different things. But, the idea to take away is that water will maintain 212°f until enough heat has been added...
  2. ivanstein

    Pork Bones - Any use for them?

    Холодец in Russian. It's actually a combo of the words for "cold" and "good job". I have seen it with all kinds of meat. Fish, pork, chicken etc.
  3. ivanstein

    Pork Bones - Any use for them?

    Yes. It's a savory jello. Russians eat stuff like that straight. Can't remember what it's called, but its meat flavored jello. I just use it for soups and such. If you save the turkey bones and neck and other stuff you don't eat next week, put it in the pot and simmer for a very long time...
  4. ivanstein

    Pork Bones - Any use for them?

    This, but I keep the water up and simmer for 3-5 days. The bones should crumble from finger pressure. That means all the collagen is cooked out. Makes the stock nice and thick. Simmer means just a few bubbles that DON'T break the surface. Barely any heat at all. You want that water to stay about...
  5. ivanstein

    First brisket last weekend...what went wrong?

    I cooked my last brisket to 205 internal. When I picked it up off the smoker and moved it to the tray, it felt like it would fall apart if I wasn't careful. The flat came out tender and the point came out like butter. Maybe give it that extra 10°. With my WSM, which is bone stock, I always use...
  6. ivanstein

    Two ?'s...Grill Thermometer and Cold Weather Smoking in Weber Smoky Mountain Grill

    I have a maverick thermometer. It works quite well and is well worth the purchase price. As for insulation, I am betting that wind does more than cold for sucking out the heat. I'd find a nice wind free corner of fence or other safe place to smoke in. Give that a try. I have not noticed a...
  7. ivanstein

    First attempt at cheese

    Well, we have been smoking lots of cheese over the past few days. It never gets past the drying out in the fridge stage. It's always gone before that! I need to find a good sale and buy enough that I can smoke and rest a few. Some day...
  8. ivanstein

    I got wood!

    Apple, cherry, hickory, mesquite. Now I can smoke for another...week??? Lol!:thumbup::thumbup::thumbup:
  9. ivanstein

    I want the meat and smoke to be the star of my baby back ribs - is salt/pepper enough for seasoning?

    Lowery's seasoned salt. Little bit of love for your ribs. Best solution I have found yet. Works on brisket and chicken too.
  10. ivanstein

    First attempt at cheese

    I will have to do that!
  11. ivanstein

    First attempt at cheese

    I let it smoke for about 3.5 hours. I didn't have the chance to let it mellow for several weeks. Are you kidding? That stuff was gone in less than an hour! Lol! I shredded some of the over smoked shape cheddar onto some smoked brisket chili. It was friggen amazing! So, if you over smoke the...
  12. ivanstein

    First attempt at cheese

    Well, I fell asleep and over smoked it. But, trimming the rind yields some fantastic cheese!
  13. ivanstein

    First attempt at cheese

    Using an AMNPS and a Weber gas grill as the smoke box...wish me lunch!
  14. ivanstein

    Second go at Brisket

    I wrapped it at about 165. It was early and I hadn't slept well, so I don't remember. It's been 20 hours since I have slept at all! LOL. The brisket started at 8pm and finished right around noon. So about 16 hours. I wrapped it even more and kept it in a cooler for holding and put it in the...
  15. ivanstein

    Water versus Sand in the WSM?

    I did a write up in the thread about the WSM using lots of charcoal. It has a lot of the same thoughts presented here. I do have to contradict the water vapor and moisture theory though. I will cite Alton Brown here. The "moisture" in BBQ is actually rendered fat and collagen which coat the...
  16. ivanstein

    ABT stuffing short cut

    I used a gallon size food bag and snipped a corner off. It works great for ABTs, deviled eggs, parfaits, frosting cupcakes and anything else needing extruded food. LOL! However, its not nearly as cool as your contraption and probably doesn't look as cool in a hip holster!
  17. ivanstein

    Second go at Brisket

    Yep. I have a buddy on base that helped me procure it. It's fair payment for helping him drink all his beer. At 5 am, my pit temp fell down to less than 220 and my maverick woke me up. So, I put more coals in and found the meat in the stall. So, I've wrapped it up and I'm going back to bed. It...
  18. ivanstein

    Second go at Brisket

    I am trying a 15lb brisket. It's my second one. First was ok, but not as good as I would have liked. I'll try to keep this up to date as I go through the cook. First things first. Here is the raw product...check the price! So, its not going to be a terrible loss if it goes wrong. I put some...
  19. ivanstein

    WSM using a lot of charcoal

    Here are my findings... If you want to make low temps easier to maintain, the water helps. I can go from 200-225 and maintain rock steady temps all day long. From a physics stand point, water is an excellent medium for transfer of energy. One of the reasons they use it in a car's radiator over...
  20. ivanstein

    Tapatalk not showing threads

    Same issue here, but I have never gotten timeline to work.
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