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  1. baseballguy99

    1” Boneless Pork Chops cooked too long?

    I put 3-1” thick boneless pork chops in last night at about 7:30 at 145*. My intentions were to pull them out before my wife and I went too bed, shock cool them, and then bread and fry them this evening. Well we fell asleep and I forgot about them. Pulled them out about 8am this morning. I...
  2. baseballguy99

    Mini UDS startup question.

    I built a mini out of a 16g drum. I am running my first burn in/season on it. I built my engine out of a metal 5 gallon bucket (like in the picture below). I have 3-3/4” intakes (2 full port ball valves & 1 straight with a cap) and 1-2”x6” exhaust. My question is about...
  3. baseballguy99

    Drum question

    I have an extra Weber lid that I want to use for my UDS. My FIL had some 55 gallon barrels with a removable lid, but they were too big. My BIL has some sealed drums, but he lives 3hrs away. My question...in general are the sealed drums smaller than the removable lid ones?
  4. baseballguy99

    2nd Vent on Weber Kettle Lid

    I’m gathering up all the parts and pieces for a UDS build. I have acquired a lid from a Weber kettle and would like to have another daisy wheel exhaust. The lid I have came from a master touch so it has the hole for the lid thermometer. Can I use that hole to bolt the exhaust wheel on and...
  5. baseballguy99

    Adding chips to Pellets in AMNPS

    I’m waiting on some more (diff flavors) pellets to come in. I was wondering if I could toss some chips in with the pellets in my AMNPS?
  6. baseballguy99

    Can you foil too early?

    i have a pork butt in the smoker around 7lbs. I put it on last night around 8:30 pm at 225* and didn’t plan on foiling. I will most likely have to work this evening and wanted it to be done before I head off to work. Well here it is about 8am and it’s only at 150! So looks like I will be...
  7. baseballguy99

    Sous Vide Cheesecake!

    So I have a crazy love for cheesecake...Our local donut shop makes an awesome cheesecake but at $3 a slice, it gets expensive. So I was watching YouTube and saw SousVideEverything’s cheesecake video and thought I would give it a try. I followed their recipe except I used graham crackers for...
  8. baseballguy99

    Pellets in small quantities.

    i would like to try different flavors of pellets but I am having a hard time finding small quantities. I would like to find 1-2lb bags so I can try them before I buy a 20lb bag.
  9. baseballguy99

    AMNPS, Cold Smoking, White Smoke, Mailbox Mod

    I’m trying my hand at smoking some cheese today. Outside temps are low 30’s. I have a mix of hickory and corn cob pellets in the AMNPS in a mailbox mod. I lit the pellets the same way I always do when hot smoking. I am cycling the unit on and off keeping the ambient temp around 60*. All I...
  10. baseballguy99

    Sous Vide then smoked pork butt

    Roaming through the grocery store this morning, I found a nice little 4lb butt and thought I would give it a go. I have read about smoke then Sous Vide, but I like some bark so I figured I would try reverse. Here is my birthday presents. SoVida sleeve and a hinged lid to fit my...
  11. baseballguy99

    Salmon Brine Time?

    I have 2 pieces of salmon in the 4/1 brine. Things have came up and I may not be able to smoke it this evening. Can I leave it in the brine and smoke it tomorrow? It will have been in the brine for approximately 22 hours.
  12. baseballguy99

    1st Sous Vide Porterhouse

    I have cooked different kinds of steaks with my Anova and on the grill, but have never cooked a porterhouse. I was digging around in the freezer the other day and pulled out a package of 2 steaks (We get a 1/4 of beef every year from my wife’s parents). I thawed them out just enough to...
  13. baseballguy99

    1st Try at Salmon

    My wife has been asking me to fix her some Salmon for a while now (I don’t care for it). So last week I stopped on my way home from work one morning and picked up a couple of chunks of skin on salmon from Schnuks. It was a balmy 16deg that day! I followed the 4:1 ratio of brown sugar and...
  14. baseballguy99

    First time baby backs.

    I picked up some baby back ribs a few weeks back at the local butcher. Pulled them out of the freezer Wednesday morning and put them in the fridge to thaw. Thursday evening I rubbed them down with some "Three Little Pigs BBQ Rub". Wrapped in foil and back in the fridge overnight. Pulled...
  15. baseballguy99

    First time bacon.

    I bought a couple pieces of pork belly from the local butcher to try my hand at bacon. I'm using Pop's Brine and added 1/2 cup of maple syrup (we like it sweet around my house). This is the best container that I had to do the brine in so it will have to do. I did use a ziplock bag with...
  16. baseballguy99

    First Brisket Flat w/Q View

    My In-Laws raise 4 head of cattle every year so my wife and I get a 1/4 of beef. Starting this year I had them give me the brisket (before it was just ground up for hamburger). As I was digging in the freezer, I found it. So I thought I would give it ago on the MES. Thawed it out Saturday...
  17. baseballguy99

    First chicken and AMNPS smoke

    Used some gift cards that I got for my birthday to buy a AMNPS with the pit master blend pellets. We had to run to Wal Mart for some groceries and decided we wanted to smoke something for supper. So I thought we would give a whole chicken a go. Since this was a spur of the moment deal, no...
  18. baseballguy99

    Pork Steaks on the MES 30.

    Picked up some pork steaks from the local butcher this morning. We are having my in laws over for supper this evening. Put a little BBBR on them and in the fridge for a few hours. Got the smoker fired up and holding at 230. I plan on doing a rough 2-2-1. I have applewood chips. Plan on...
  19. baseballguy99

    Ribs on an icy Friday.

    Good morning from Southern Illinois! Last week we picked up some pork ribs from the local butcher for $0.99/lb. I took the last 2 slabs they had. Between work and birthday parties, today is the first day I have had free to get them smoked up. I picked a beautiful day to do it 30 degrees with...
  20. baseballguy99

    First time smoker from Illinois.

    Good morning from Southern Illinois (1 hr southeast of St. Louis). 30 years old, married, and a beautiful 21 month old daughter. I got a MES 30" stainless with window for Christmas. From lurking around here I deduced that it is a Gen 1. I bought the stand and a good weather proof cover...
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