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Just curious, how much off the snake was still left when you were done?

Guess we can't edit our posts,not from Tapatalk. Yes, good food is about contrasts in flavours. The McRib's main taste is from the sauce, with the pickle and onion next, and the meat patty last. I make my own wonton dumplings and have experimented with seasonings and meat graininess. Big...

AARGH. Now I have those crazy McRib cravings.

One important question is ...... What are your smoking needs? Meaning " How much food are you really going to be smoking? and how often ? " Sent from my GT-N8010 using Tapatalk 2

There was a slightly different "point" system before the Great Crash of (whatever year).  I had 3 which made me feel good about contributing to this forum.  Then I read that some of posts from some of the old timers, basically one who was verbose, that were here.  They accused the newer people...

It's a matter of personal preference. I found that 145º yielded very slightly pinkish meat. Sent from my GT-N8010 using Tapatalk 4 Beta

Cut the loins into fore and aft pieces, meaning white meat and dark meat. Roughly in half. Probe each piece of possible, two would be a minimum ( one for the white meat and one for the dark meat). Smoke away. I found that pulling the white side at 150º and the dark side at 155º yielded...

Keep to the methods you like, but try some others. You know best what you like the most. Sent from my GT-N8010 using Tapatalk 4 Beta

You're totally safe as long as you cook the chicken to proper temperature. What the proper temperature is might start another debate.

This was hashed over, quite thoroughly a while back. It is safe. Uncooked meat juices MIGHT lead to food poisoning if the juice gets onto other food and is left to "develop". This MIGHT be dangerous if you eat the contaminated food without cooking it. There is more chance of contaminating...

Pull the loin between 150-155 depending on where the loin roast is from, meaning white or dark meat. 150 for the white meat, 155 for the dark meat. Be sure to foil to allow final cooking. If you have a full loin, cut it in half. White meat, one half. Dark meat the other half. If you wait...

With Chinese BBQ pork, the skin is usually subjected to very high heat after the meat is cooked, either by a gas flame or charcoal fire. The process is done manually to ensure no charring and even crisping.

The process and equipment are nothing new. Commercial units use stainless steel containers and a tumbler (much like a rock polishing tumbler). Mostly used in local shops. The industrial units use huge SS containers. Mostly used in making jerky.

I found it unnecessary to add charcoal to my GOSM. I just add fresh chips to the wood pan. The spent chips act as charcoal and I get a decent smoke ring.

The rub is very well balanced. It is exceptional if you blacken the rub. I haven't tried the sauce as the meat is juicy enough for me not to need saucing.

The longer you leave the rub on, the flavour will pne trzte and penetrate deeper. Might be messy, but save the "mess" andix it with mustard until it's thick enough to stick to adnere to the meat. Just my way of doing things.

Hmm, no update yet ? Easier way to find a leak would be to pour water in the cooking chamber and check if any water leaks out. Also, stainless steel does corrode if left in water or wet for long periods. The ash from charcoal and wood is caustic. Make sure your cooker is cleaned thoroughly...

I'd say pre-cook the yard birds as well. That way you won't have to worry about any "gastro-intestinal problems due to mis-judgement". You can warm them up before putting in the ABT's and crisp them at the same time.

Probably better to get the Centrino smoker and make or buy your own smoke pistol. The wood pucks are available everywhere, but they're a little pricey.

If you scroll down the forum list, there is a forum for books. Or follow this link.... http://www.smokingmeatforums.com/for...splay.php?f=27 Ooops, misread post. Sorry.... been away too long .........