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  1. phathead69

    smoker holding and prime rib started.

    9*F good dry wood and extra 45 min but up to temp. carrots celerya and onions for a wine and heavy cream sauce with horseradish kick. beef broth added and montreal seasoned.
  2. phathead69

    Wood Dust?

    my two cents on the pellets, it doesn't take a lot of water to break them down. I mist and use as little as possiable to speed drying time. also you can dry them in microwave but attend it the entire time and I stir them frequently. and a hand full of pellets make a lot of dust so don't go crazy...
  3. phathead69

    Louisiana Shrimp and Corn Bisque

    thank you for posting. i fixed a small pot of ettouffe this weekend while camping with crawdad tails as protein. wife asked about a lobster and corn bisque I made once but lost the receipe. I think yours would be perfect for that. I included shrimp in the orginal. what ratio would you go with...
  4. phathead69

    Methods for cutting the Cook Chamber door in a RF propane tank build

    I made this one from a German built compressed air expansion tank. actually over slightly 1/4" thick. I tacked in door frames after vertical cuts. didn't have any problems. all plasma cut with straight edge guide.
  5. phathead69

    most pounds yet

    turned out great.
  6. phathead69

    most pounds yet

    well went quicker than I thought. partly I think was the oak and hickory were welllll seasoned and dryyyyy. so probably ran little hotter at times. wrapped around 10pm. butts finished up 230 am. the brisket was temping 195 or so then. probe felt little tight dead center. so went another 45 mins...
  7. phathead69

    most pounds yet

    18 pounds of butt and 12 pound brisket. largest smoke to date. doing it for retirement lunch at work tomorrow. just went on 430. hoping to hit and push thru stall in early am. all will be good. if time starts becoming issue I'll pull and wrap 4-6 am. into 325 - 350 oven finish up. get pork...
  8. phathead69

    Funky Smell After Resting Smoked Brisket in Cooler

    99% cooler. mine does it every time. never smell it with ice and beers, but throw a hot chunk of meat and it has a funky smell when opened. washed bleached, sanitized, sun soaked, don't matter.
  9. phathead69

    roast

    final results
  10. phathead69

    roast

    mushrooms, roasted red bell, couple of small Chipotles, celery, taters, carrots, onion and celery. smoked paprika, pepper, and small amount of cajun
  11. phathead69

    roast

    3 hours in my table top MB propane with hickory pellets. pulled and wrapped in foil and spent next 5 hours in dutch oven hanging over small fire/coals. coals on top from grill after cooking burgers. unwrapped and resting. wrap later and fridge overnight. I'll post tomorrow and the final pics.
  12. phathead69

    roast

    unanimous on the point. I'll start it thawing this evening. camping this week end, so I'll smoke it Friday evening and refrigerate, throw in dutch hanging over open fire Saturday. let it ride for a while then add vegetables and such and slow cook all day till supper time. thanks folks
  13. phathead69

    roast

    i have several aldi's tritips and brisket points. im wanting to make a beef stew this weekend, taters carrots and the works. which cut would be better to smoke to a point of almost pullable then dutch oven with the veggies over open fire. by the time veggies are done wanting the beef to fall apart?
  14. phathead69

    Spare me a beef rib?

    looks good. the chicken you mentioned, never has a lot of smoke flavor. I do whole chickens for the wife a lot. we pull and vac seal the meat and she uses in casseroles and such. I think the skin keeps it from gaining a lot of smoke. Fire tending is work but enjoyable and stinky looks like a...
  15. phathead69

    lets hear from you

    be lying if I didn't admit it kicks by butt, still do it though.
  16. phathead69

    lets hear from you

    Roll call for the hard core, wood splitting, coffee drinking up all night smoke warriors. up at midnight fire started. 14 # before trimming packer on at 1am. now 11:30 looks like 2 to 3 more hours should finish up. no wrap just running naked. happy 4th to everyone, enjoy and be safe.
  17. phathead69

    Brisket

    looks great. I have several of the aldi briskets in my freezer. if you get there when fist put out I can find some points or large portion of points. I have full smoked using Al's method. another method I have used is 2 to 4 hours in smoker, then insta pot with bourbon and beef broth. cook times...
  18. phathead69

    damnit brother!! I'm stick burner bound! need advice...

    nice smoker for sure. already mentioned but worth repeating. that smoker will have temp sweet spot, and a range it like to operate in. shoot for 225 to 250. don't fight it when old drier splits run it up 285 right after you add them, it'll come back down. not the end of the world if your a...
  19. phathead69

    Hello from SE Tennessee

    welcome. what part of ETn. I'm in the hamblen / jefferson county area
  20. phathead69

    Why I'm Now Obsessed with Sharp Kitchen Knives

    I'm no pro on the sharpening but they are ok sharp. tomatoes and onions stay round anyway. I just want to add when the op mentioned having time, as smokers and particularly stick burners a butt or brisket is sharpening time. 10plus hours of nothing to do but tend the fire a little tv and knife...
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