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  1. Dafish13

    Very new to smoking. Looking for some guidance.

    If the temp is running low the time to cook natuarally goes up. It’s always good to check that your temperature gauge is correct. You can get some feel for how done they are while they are still wrapped - call it a modified bend test. The first 3 hours are about smoke, the 2 hours after are...
  2. Dafish13

    Hello from Lancaster,PA

    My condolences on your loss. I lost my father in August too. It’s really never about the equipment, it’s about how you use whatever you have to make food. You do not need an expensive rig to make delicious food, you just need to know how to use what you have to make the most of it. Great food...
  3. Dafish13

    Did you sell your gasser after buying a pellet grill?

    I have a hard time letting go of any of my toys. They all do at least one thing that the others cannot. My wife says I have issues and I cannot disagree.
  4. Dafish13

    Pulled Chuck Chili

    Outstanding. Congrats from down in the Lone Star state!
  5. Dafish13

    Pork Shots ?

    I had to google pork shot to see what it was. Looks really good. The recipe I saw said 250-275 for 90 minutes.
  6. Dafish13

    First sous vide cook

    First picture is Garlic Herb Butter Filets and the second is a pork tenderloin. Both were done sous vide and then seared in cast iron skillet. Amazing! The tenderloin was fork tender. I love me some sous vide.
  7. Dafish13

    First sous vide cook

    I am new to Sous Vide but my Joule recipes call for the same time and temp. For a medium-rare, 1 inch thick steak cook at 129 degrees for 1 hour. I believe the answer comes from Section 5 of Baldwin’s book as pasted below. You need to pasteurize tender cuts of beef if you are immune...
  8. Dafish13

    Baby Backs preference?

    I'm a 3/2/1 guy using only salt and pepper. No spritzing, but will throw some liquid, typically Dr. Pepper, in the foil when I wrap. Run the smoker at 220. No sauce. I like a little bite to my ribs. I should add I use St Louis style instead of BB.
  9. Dafish13

    Spanish chorizo

    This is the recipe I used with Umai Dry Bags and from their website. It worked great other than I dried it too much. I substituted about 3 tsp of picante spanish paprika (hot) for the dulce. The next time I will likely increase all of the spices and include some cayenne pepper. I hung the...
  10. Dafish13

    Sam's Club - FYI - for the meat department

    I need more coffee! And it’s already lunch time.
  11. Dafish13

    Sam's Club - FYI - for the meat department

    Costco may do the same but they are not associated with Sam’s. Sam’s is part of WalMart which was founded by Sam Walmart - hence the names. Costco is it’s own thing.
  12. Dafish13

    always brine?

    Brines are about flavor, moisture and tenderness not so much for pathogens. Cures are to prevent pathogens. You can smoke anything without brining it. Brining just improves the taste. Take 2% of the weight of the fish which is effectively a dry brine I believe.
  13. Dafish13

    Something different?

    I did an experiment with different cheeses and the surprising winner was goat cheese. Cut the stems off the jalapeños, clean out the inside, blanch in boiling water for about 1 minute, stuff with goat cheese and smoke upright. You get a milder pepper that has great jalapeño flavor and the goat...
  14. Dafish13

    First Smoked Pork Shoulder

    Sounds like the thermometer may have switched from Fahrenheit to Celsius
  15. Dafish13

    6.7lb Eye of Round for French Dip Au Jus and Sammy meat beyond

    That’s what I was thinking. I never had a weird taste from a propane grill. I was not thinking about the little handheld torches.
  16. Dafish13

    6.7lb Eye of Round for French Dip Au Jus and Sammy meat beyond

    Thanks that makes sense. I already have a 500,000/hr btu Red Dragon weed burner that I use to light my smokers when I’m in a hurry and clean the grates. Early on, I warped my stainless steel grates while cleaning them because the weed burner was so hot. It brings out the pyro in me. Should...
  17. Dafish13

    6.7lb Eye of Round for French Dip Au Jus and Sammy meat beyond

    I keep reading comments about “torch taste” vs the searzal. Sounds like marketing hype to me but any thoughts would be appreciated.
  18. Dafish13

    6.7lb Eye of Round for French Dip Au Jus and Sammy meat beyond

    Looks great. I was wondering about using a weed burner for the sear. Now I know. Thanks.
  19. Dafish13

    single vs 2 speed stuffer, which is better and which brand

    I have the Walton’s 11lb stuffer and have been happy. The size is likely larger than I need but at that size the 2 speed gears are very helpful in moving the stuffing plate long distances with fewer turns of the handle. That may not be an issue with a smaller stuffer.
  20. Dafish13

    First smoke ever. Maple BBQ Chicken

    Slightly off topic but I would not want the chicken dripping into the beans. Depending on timing, temperature, etc. you could be running the risk of illness. If the chicken is cooked or the beans or boiling that would be less of a concern.
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