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  1. russell page

    St. Louis ribs

    I won't believe they tasted good until you send me some. 
  2. russell page

    St. Louis ribs

    GORGEOUS.   
  3. russell page

    Sous vide brisket?

    Agreed. Also pre smoking before "cooking" by any method is much more dangerous regarding food safety.
  4. russell page

    Brisket on the 4th of July

    LOL. Reckon you got a handle on that temperature podnah. Looks yummy.
  5. russell page

    anyone combining sous vide into their smoking?

    Sorry SQUIB that was a mistake on my part and I could not figure out how to delete it.
  6. russell page

    anyone combining sous vide into their smoking?

    ?
  7. russell page

    Safe to cold smoke poultry,pork,beef?

    That chart is not "outlier data". It follows USDA and FDA guidelines. It just requires more in-depth knowledge beyond the simple charts handed out by the FDA and USDA for the general public. If someone is not willing to study it more there is no doubt they should follow the "hand out"
  8. russell page

    Safe to cold smoke poultry,pork,beef?

    Back on track?? The original question was "my question is it safe to cold smoke poultry beef or pork for let's say an hour or so with a amnps to get that good smoke flavor and then cook to temp as usual?"
  9. russell page

    Safe to cold smoke poultry,pork,beef?

    I removed this at your request and certainly failed to point out that this was only for most food that was previously cooked to safe temp.  I did say this was my guideline.  It is based on: http://www.hi-tm.com/PDG/Retail-VI.html#max hold The FDA must  write it's guideline to cover the most...
  10. russell page

    Bark Question

    Steam??? I have been smoking over 50 years. I can tell smoke from steam.
  11. russell page

    Bark Question

    No problem ol friend--We do often change directions in our forums.
  12. russell page

    Bark Question

    Squibb, thanks for the reply but I do not see how you concluded this might be a "huge amount of smoke" It is mild TBS and I made no mention of how long it was smoked. I think I accidentally posted this in the wrong place. The subject was "does cool meat take up more smoke." The undeniable answer...
  13. russell page

    Bark Question

  14. brisket smoke condensation..PNG

    brisket smoke condensation..PNG

    • russell page
    • Media item
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    • Album: Bark Question
  15. russell page

    Bark Question

    SMOKE CONDENSATION ON A SPRITZED BRISKET:
  16. brisket smoke condensation..PNG

    brisket smoke condensation..PNG

    • russell page
    • Media item
    • Comments: 0
    • Album: Bark Question
  17. russell page

    Bark Question

    Cliff, Some of it is directly from Dr. Blonder but (not via Meathead.) ( I am not a fan of that site) But "smoke" condensation on a surface cooler than the smoke is actually due to the laws of physics. That being said, unlike demonstrating smoke condensation on a can, piece of cotton or tile, a...
  18. russell page

    Bark Question

    You are absolutely correct about evaporative cooling prolonging the stall what I was addressing the smoke not the stall and trying to say was: 1. Meat will never stop adsorbing smoke as long as smoke/gas is present.                (As long as you Make Smoke the meat will Take Smoke...JJ  ) 2...
  19. russell page

    Bark Question

    I in no way am trying to be difficult or argue. If I was inclined to argue it darned sure would not be with Chef Jimmy. I have followed his advice for years.  Wood smoke is composed of hundreds of substances and much depends on which substances we are referring to.  The short answer is...
  20. Bark Question

    Bark Question

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