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  1. HitManQ

    Mopping the meat, blocks the smoke to adhere,, yes/no?

    Yeah that's what i know too, smoke sticks to moisture. Spraying helps in flavor, i don't believe it matters when it comes to keeping the meat from drying out. Now the thing that really puzzles me is why most use vinegar. I've read somewhere that vinegar actually prevents a smokering from...
  2. HitManQ

    Prime Brisket

    Nice, btw don't throw that fat away, make some tallow with it, way better than oil or butter in my opinion :D
  3. HitManQ

    Prime Brisket

    Looks great. Awesome work Personally i've never tried seperating the point from the flat, as i usually have more than enough time when i'm smoking. Btw what did you inject it with?, i always just use beef broth.
  4. HitManQ

    Hobbies other than smoking/cooking

    Beside smoking meats, i love video games, documentaries ( anything related to history and nature), and soccer (watching not playing lol)
  5. HitManQ

    chuck roast(pulled) dinner

    Looks awesome man, great job :)
  6. HitManQ

    What to you guys think of this smoker?

    Hehehe not sure which type of sand is required but the whole country is basically sand :D:p Yup yup, thanks buddy :D
  7. HitManQ

    What to you guys think of this smoker?

    Thanks buddy for replying Yup i guess it is. They have multiple features to increase durability even more. I'm considering it for a possible move to a restaurant in the future. And not thinking of moving it at all. So a brick smoker might work better for me, right? I mean i can test the...
  8. HitManQ

    My first chuck

    Thank you :D:):D Thanks man i really appreciate it :):D I don't really remember the exact temp at foil, but i usually in general foil after i get a good bark. After that i think it took 4 to 5 hours at 250
  9. HitManQ

    What to you guys think of this smoker?

    Cool thanks for the info. I guess i'm just looking for a reason not to buy it :rolleyes:
  10. HitManQ

    What to you guys think of this smoker?

    Unfortunatly yeah. My problem is that we don't have skilled welders here, most are people who learned it through practice (i mean the ones who have shops) that's why i was considering a brick smoker Aha ok, just was wondering if there is enough air flow to keep it from dying or if it would...
  11. HitManQ

    What to you guys think of this smoker?

    Thanks david Do you think I could use logs with this one? I've read on multiple sites that these kinds of smokers only take coal and chunks And is it worth spending 8k on one of these considering the circumstances Btw This is the one the guy is selling Thanks
  12. HitManQ

    What to you guys think of this smoker?

    Sorry it turned out it's for $3500, the 2900 one was the smaller one
  13. HitManQ

    What to you guys think of this smoker?

    Thank you for your vote :) Problem is that I smoke with firelogs, and might need extra smoking space. I guess if i switch to chunks and coal, I could get a couple of them for something like about $1800 dollars here. Though i still prefer to smoke with firelogs :( :rolleyes:
  14. HitManQ

    What to you guys think of this smoker?

    Sorry should have mentioned that i'm from saudi arabia and we don't really have a lot of options for smokers here, it's either a shitty offset with paper thin walls or WSM
  15. HitManQ

    What to you guys think of this smoker?

    Hello there I found a guy who is selling a brand new pitmaker smoker, i think it's called the vault, the thing is it's for my home project that might evolve into a restaurant sometime soon. Anyway it's original price is $2,900 but it might cost somewhere around $8000 for the total, including...
  16. HitManQ

    My first chuck

    Thank you :D:)
  17. HitManQ

    Not sure if camel meat falls under "other" ^_^

    LOL :D:D:D:D:D Thank you :)
  18. HitManQ

    Not sure if camel meat falls under "other" ^_^

    Thanks Jason :D
  19. HitManQ

    Not sure if camel meat falls under "other" ^_^

    Thanks pops It was from the thigh Yeah it's commercially raised, but not company sold, I mean not vacuum packed nor aged. Usually found in local butchers or sold a whole to supermarkets' butchers and then they decide what to do with it, and most butchers here aren't that great.
  20. HitManQ

    Not sure if camel meat falls under "other" ^_^

    Thanks Eddie :D
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