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    Smoking with Cherry

    Cherry for me gives color to the meat, I like it on Beef and especially on Ribs to darken the texture. It's not as strong as oak to taste but it's special for that reason. Dry wood in the offset is key to high temp wouldn't you think? I'm not being insulting, but preheat as you go along your...
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    Kamado Style: Smoking Entirely with Wood Chunks

    There are many options better than to just throwing chunks on and saying a prayer. Wrapping in foil with a few slits or into a smoke pot or using dry wood in smaller portions spread throughout. Whatever you do is by exercise and retention
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    Roasted Garlic Pork and Venison Sausage.

    Thanks for the reply. Well, that makes sense now, seeing you smoked for 5-6 hours. Ok you can do it both ways. Setting the sous vide for 153 and the meat doesn't ride past the mark however letting it soak to long isn't a good I imagine. Looks like a cook down the road as soon as I can acquire...
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    First time smoking brisket... need some help

    170 and it stalls. Must be off by this reply. Well, that's when I wrap and that also depends what cooker I may be using. I don't have a pellet cooker but I feel I would have wrapped anyhow and pulled the onions to use later because they would 've disintergrated to mooosh if you left em in the...
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    First time smoking brisket... need some help

    Like the onion top at the end, don't believe I ever considered it, howw'd it work out for you. Probe for tenderness and done
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    Roasted Garlic Pork and Venison Sausage.

    Very nice sausage Joe. Please explain to me as I'm new to the game regarding sausage. I understand after cold smoking one should bring the product to temp in the SV however, I would have placed the pieces in a sealed bag and then brought to temp. I only say this because I feel if after smoking...
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    Calling all LANG Owners...Questions

    I like Smokin Al's mods and will probably use that exit extension for mine. Keeps the smoke exit and heat line lower. I have in the yard a pile of refractory (fire brick) and will add them to the fire box bottom. I also have a wire basket for briquettes and lump wood used for Jerky and low temp...
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    Kettle Pizza

    For a Kamado the plate goes under the stone distributing the heat around and keeping the stone at even temp. The heat is then directed up higher in the chamber for the melting goodness. That's how I roll, seems to work well. Sorry, your pizza looks great, never threw a piece away
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    Kettle Pizza

    Have you considered using parchment paper under the pizza. Easy press out on or if you prefer to roll the dough. Slide onto your pizza stick and slide onto stone. Easy removal, paper will burn around ends. I generally go to 500-50 but that's in a kamado
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    Need an opinion

    Got 3 Komado's under mine for the last 10 years. It don't hurt to be cautious though
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    Trying to decide on a stick burner

    I ended up buying the Lang 48 on a trailer because space wasn't a concern. I opted for the stick burner because I own several large Kamado's and the challenge was lacking with the set and forget it mentality. A quick learning curve ensued with maintaining the fire/pit temp but, in the end I...
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    Spicy Lime Chili Jerky

    Brand new to this site. I noticed those fine looking jerky and was wondering what kind of smoker you used to accomplish them in such a short time. I have a Lang 48 on a trailer and use a basket set up with charcoal in the firebox along with some accent chunks for a smoky profile and run at the...
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