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  1. feedingacrowd

    Bacon makes everything better...

    Sorry, meant at 145. And when I finished I also temped to 145. I always temp my meat properly.
  2. feedingacrowd

    Bacon makes everything better...

    I did hot smoke to an IT of 140 the first time. Then right to the fridge. No cooling time. I have found this to help hold the moisture to when reheating later.
  3. feedingacrowd

    Bacon makes everything better...

    Well, as far as I have ever known, it's a very thick cut, boneless pork chop. Which makes them great to smoke. I only buy whole loins and cut them into chops of all thicknesses. plus there are usually "pieces" that are good for stew meat or whatever.
  4. feedingacrowd

    Bacon makes everything better...

    I was supposed to have company for supper and since I'm new at this and still figuring out my relationship with this smoker, I didn't want to try and time it right for company. I smoked thick cut boneless chops for around an hour using applewood. I pulled them off and stuck them in the fridge...
  5. Bacon makes everything better...

    Bacon makes everything better...

  6. feedingacrowd

    Bacon makes everything better...

    Thought I'd try partially smoking some Iowa chops and finishing them up later - stuffed and bacon wrapped the second time. Worked great, my five guys all loved them. They stayed moist. Definitely will repeat.
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  8. feedingacrowd

    Just looking for some tips and pointers

    I have a husband and 4 sons. We eat meat, we love meat. :) Just got my first smoker Dual fuel 2 door Masterbuilt Pro (it's a place to start...) Doing the cast iron skillet, really would love some tips on regulating heat (can't get below 250-300) per door therm, so I know it's hot. Did a full...
  9. feedingacrowd

    1st Propane Smoker

    I'm new to this too. Just got a 2 door masterbuilt. I'm using a skillet for the wood. Having a really hard time keeping the temp low. I know the door ones are always off, haven't used another yet but couldn't get the door temp to even drop below 250-300. A full brisket I halved was done in...
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