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M
Temperature differences?
It wasn't a specific type of meat/poultry; it was a general observation. But thanks for your reply. -
M
Temperature differences?
Good morning - I'm using a book which generally recommends a smoker temp of 225F and an internal temp of 165F. On recommendation, I purchased a second book, "Smokin" by Myron Mixon. His recommendations for smoking appear to be much higher; for example for a brisket, he recommends a smoker temp... -
M
Accessing Recipe Collection?
I see a posting about a a file of recipes, but I don't see how to access the file. Can anyone help? - Mike- Mike
- Thread
- Replies: 6
- Forum: For New Member Sticky
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M
Status Report: First Chuck
Well, after a miserable brisket experience, I hopped back on the horse and tried a chuck, The results were almost equally dismal. 225F until an internal temp of 170F Came out dry and not at all tender. The probe was inserted about 2" into the side of the chuck. Also, the rub was too hot for my... -
M
Status Report: First attempt at a brisket
Generally poor results. I used a 1# brisket of dubious origin. I put too much rub on it so it came out salty and too peppery. It was dry. It was tender. Oh well. Will try a chuck tomorrow - Mike -
M
Substitute for butcher paper?
a small brisket- Mike
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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M
Substitute for butcher paper?
I have a recipe which calls for using butcher paper. Are there reasonable substitutes? - Mike- Mike
- Thread
- Replies: 7
- Forum: Slicers, Grinders, Tools, Equipment
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M
Smoke time vs heating time
Bill and others - thanks for all the replies, and yes, I got an answer I like, which is "there is probably a minimum, somewhere around half the time, but it depends on how much smoke exposure you want to get the amount of smokiness you are looking for". As for my set-up, it's a 10 gallon...- Mike
- Post #9
- Forum: For New Members
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M
Newbie from Falls Church, VA
It's a metal garbage can with a 1000 watt hotplate at the bottom! I have a general purpose cooking thermometer sticking out the lid to get me into the ball park, and a digital thermometer with probe for measuring internal temp -
M
Smoke time vs heating time
There is a difference between the time smoke is being produced, and the time heat is available. I understand some folks might want a lighter smoke over say 3 hours and some want smoke for all 3 hours. Is there a general rule of thumb stating the ratio of smoke time to cooking time? - Mike- Mike
- Thread
- Replies: 18
- Forum: For New Members
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M
Newbie from Falls Church, VA
Hello all - Built a garbage can electric smoker last week and have successfully done a chuck roast, trout and chicken quarters. Now time to clean up the drippings and read thru the forums - Mike
