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  1. smokedcaveman

    Tubes and Trays and Dust.... Oh My....

    Yeah, I've heard that's sometimes a problem for tubes, but I've always found good success with the 5x8 tray.
  2. smokedcaveman

    Tubes and Trays and Dust.... Oh My....

    I'll be aight - ain't the first time me and the reaper has boxed lately, not likely to be the last.. I just seem to be too rock-dumb to stay down
  3. smokedcaveman

    Tubes and Trays and Dust.... Oh My....

    Sorry bout that, was reading and wound up replying - daft me, being in the hospital atm, couldn't remember how to delete it... apologies for confusion
  4. smokedcaveman

    Tubes and Trays and Dust.... Oh My....

  5. smokedcaveman

    School me on why I need cast iron frying pans.

    Seconded! Sounds amazing! ( takes notes)
  6. smokedcaveman

    School me on why I need cast iron frying pans.

    Reasons for cast iron... Well, most of what i was gonna say has been said, except for the only quote by Anthony Bourdain I've found myself agreeing with " if upon hefting a frying pan if you have any doubt whether it's the pan that will dent on someone's head instead of the reverse, throw it...
  7. smokedcaveman

    BOO!

    BOO!
  8. smokedcaveman

    Smoking Pistachio Shells

    I like pecan hulls. the shellers are thrilled to be rid of them
  9. smokedcaveman

    BLT's (EAST TEXAS STYLE)

    hey.. bear mentioned grilled cheese and it reminded me of one of my favorite childhood foods - smoked cheddar grilled cheese, on garlic toast.
  10. smokedcaveman

    SRF Wagyu Mushroom Bacon Burger!!

    and this serves to remind me that no matter how hard I lick the monitor, I cant' actually taste the pictures...
  11. smokedcaveman

    Is waygu beef worth the money?

    absolutely my way of thinking. part of why I got into smoking and charcuterie in general - I like good food, and when I discovered I could make better product than most of the restaurants around here, and top most stuff in the big-box stores, man I was hooked. the roommate doesn't complain either.
  12. smokedcaveman

    Is waygu beef worth the money?

    check the oriental markets (H-mart or Mitsuwa) my roommate finds wagyu for a 'reasonable' price. I will say I was dubious before I tried it, but if you like rich meat with a lot of buttery fat, and in small amounts, then it's worth it. I did what many would consider sacrilege - I quickseared the...
  13. smokedcaveman

    No Smoke

    hope this helps you see what's going on. my tray fits right in the hollow. my last smoke was done ahead of schedule, so when I took the meat out, I just used a cheap steel spoon to separate the pellets, and let the little bit that was already lit burn out. ps - sorry for potato quality picture...
  14. smokedcaveman

    No Smoke

    no worries, you can put the rack on one of the grates if need be, and you dont' use the element to get the pellets going. blowtorch is the way. just think of it as two seperate parts of a whole. the tray's for smoke generation only, and the element's for your heat control only. hope that helped...
  15. smokedcaveman

    No Smoke

    well, I actually wound up getting the tray, for my mes analog, I just pulled the little drip tray out of the bottom, and there's enough airflow through. you put pellets of your choice into the tray, (or you can mix pellets and chips, but no more than about 50% chips. if I use chips, i put a...
  16. smokedcaveman

    AMAZN Tube

    well, it's not the tube, but the tray.. and I use roughly 16 ounces of pellets per 12 hours, so depending on the size of your tube, you'll be looking at something similar as far as time, I think. but oh yeah, way more cost effective in my experience (unless you've got a free or nearly free...
  17. smokedcaveman

    We Did Good

    glad to hear! watch out, though, Jose` is being kinda unpredictable - hope it gives everybody a miss.
  18. smokedcaveman

    Electric Smoker...no smoke ring

    (points up) what Foamheart said. also a note for the briquettes, kingsford uses sodium nitrate in theirs as a lighting aid - so that brand should contribute to the smoke ring mojo as well. @Foamheart I sure wouldn't complain at a ring like that!   pity I'm waiting on some cash in to get mine...
  19. smokedcaveman

    Electric Smoker...no smoke ring

    http://www.smokingmeatforums.com/t/128506/the-smoke-ring-mystery one trick I found for getting a good ring in an electric is bark. yes. tree bark. get some of the bark of whatever wood you're using, break it up and mix it with your chips. it's got the largest amount of nitrogen-containing...
  20. smokedcaveman

    Why does my Electric Smoker 30" produces bitter smoke on the food?

    yeah - really it's best to cook a bit longer with thinner smoke than wind up with thick white billows. (for one, the thick smoke makes the fire dept think your house might be on fire, and they get annoyed about showing up....)
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