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  1. iceman6409

    Newbie jerky question

    Hi all. I have a jerky canon from LEM and have made jerky and sticks before using their seasoning. However I used only ground beef as the meat. Could you recommend another meat mixture? Thinking about a 5lb batch. Perhaps ground beef and ground pork sausage or something. Only interested in...
  2. iceman6409

    Pit Boss Temperatures

    Hi all. I am going to post some temperature times for the Pit Boss Classic 700 that I just got this past Saturday. I did the initial burn off and did one cook on it but temperatures were all over the place, So I am taking some advice and using my Maverick 733 to do some testing. Thermometer...
  3. iceman6409

    Pit Boss Classic questions

    Hi all. Just got my Pit Boss Classic 700 this weekend. I did initial burn off and it went just fine. Yesterday I did my first cook and got so so results. A rather large Smithfields spare ribs I got from Walmart. Since I am learning about my new purchase I tried to keep everything simple. I...
  4. iceman6409

    Pit Boss over heat question

    Hey all. Just got a Pit Boss Classic 700FB yesterday. Really easy to put together. Did initial burn off last night. Today I am doing my first cook. Spare ribs 3-2-1 method. First three hours went just fine. 3 hour mark showed 165F. Wrapped. Temperature jumped to 200 by the time I walked...
  5. iceman6409

    Pit Boss Question

    Hey all you Pit Boss Classic owners and users. I am seriously thinking about getting one. I am a single person so I don't technically need the space of the Austen XL, although it is temptpting. Anyways please let me know your honest exeprience with the Pit Boss Classic 700 sq ft pellet smoker
  6. iceman6409

    Smoker Chip Bowl Help

    Hello all. I have an old Cabela's Premium Bullet Style Electric Smoker. Still working. The bowl that is used for the wood chips has all but rotted through on the bottom and will soon be unuseable. For the time being I have heavily wrapped it with aluminum foil since it sits on the heating...
  7. iceman6409

    Thoughts?

    Hello all. I just ventured into my first off set smoker adventure. Long story short I did a rack of baby back ribs I got at Walmart. Mustard, McCormicks rub. Btw this is all about me trying to figure processes out and such so don't kill me on rub choices and such. Anyways I let the ribs sit...
  8. iceman6409

    Smoke question

    I have been electric smoking for a few years now but my best friend gave me a barrell smoker and I would like to try it. So my questions is I am going to use charcoal in the firebox for temperature. I also have a 6" tube smoker for pellets that I use in the electric. Do you think that would...
  9. iceman6409

    Winter smoking

    Hi All. I have a really old Cabelas bullet style electric smoker. I live in Rochester NY where the winter temperatures can be very very cold. My question is I am pretty sire there is no way I could smoke on that outside in the winter. The freezing temperatures would be wayyyy too cold for...
  10. iceman6409

    Chuck Roast Question

    Morning everyone. Question for you good people. Tried smoking a 3lb chuck tender roast last night in an electric smoker, Had it in there for 4 1/2 hours and the IT was just barely over 100. Maybe 110F. Does that sound right? I could not leave it on any longer at that point so I took it off...
  11. iceman6409

    Pellet tube smoker question

    So I have a 6" tube smoker I fill with pellets. First two times I used it it was great. Second two times there have been problems. I put a torch to get them lit but I am finding that now the pellets only burn for 30-60 seconds at best and then go out on their own. I apply minutes and minutes...
  12. iceman6409

    Snake method question

    So I have an 18.5" Weber grill I normally use now for indirect grilling. I have also tried twice now the snake method with charcoal. My questions is generally speaking to get a nice 225-250 temp how would i build the snake? Unfortunately the grill does not have a built in thermometer. Do any...
  13. iceman6409

    Cold smoke cheese

    Roughly how long to dcold smoke fresh mozzarella. About 1 pound. Very soft. About 30 degrees here. Using a tube smoker and Perfect Mix pellets by CookinPellets.
  14. iceman6409

    Tube smoker

    Hey everyone. I had to say that I tried using a little 6" tube smoker yesterday for the first time. I believe it is the one by Charbroil if I am not mistaken. Anyways I bought some Cooling Pellets Perfect Mix, or whatever it is called, to test with on pre boiled eggs. Boiled them, cooled...
  15. iceman6409

    Tube smoker

    I am curious. I have a 6" tube smoker. Generally speaking how long will the pellets burn in a 6" tube smoker?
  16. iceman6409

    Smoking eggs question

    Hello all. Attempting my first cold smoke. Desired end is deviled eggs. I have already hard boiled them and will cool them in fridge over night. Peel them and take the yokes out to make the mixture. I would like to cold smoke the eggs. I have a 6" pellet tubr smoker which I want to put in...
  17. iceman6409

    What to smoke

    So. We have another really nice weekend of weather in Rochester NY. Not too many left. I would like to get at least one more smoke in, hopefully a few more. I have an electric smoker. I live alone. What should I smoke? I am open for suggestions. And yes I have no problem with lots of...
  18. iceman6409

    Is my method going to work?

    So I am brand new to this cold smoking thing. I would like to cold smoke some hard boiled egg halves and make deviled eggs. I have a small smoker tube and a bullet style electric smoker. Would it work if I boil the eggs, let them cool, peel, cut in half and put in electric smoker (no heat)...
  19. iceman6409

    Pellet flavor

    Hey all.  Which brand of pellets do you like that produces the best overall flavor?
  20. iceman6409

    First time spare ribs smoke

    Hey all.  So yesterday I attempted to smoke my first spare rib rack.  I chose the 3-2-1 method.  In years past no matter what I tried the meat always came out very tough.  3-2-1 nailed it.  3 hours naked with rub, 2 hours wrapped in foil, 1 hour naked with sauce.  Oh my freakin god they were...
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