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  1. smokincoalkracker

    Dry vs Wet brine

    Can anyone tell me the advantage or reason to use one method vs. the other when it comes to brining trout/ salmon? I normally use the dry method but Im open to new better ideas. Thank.
  2. smokincoalkracker

    Snack Sticks

    I would like some opinions on "store bought" snack stick mixes like the ones sold at Bass Pro or Lem. I would also like to hear any personal recipes that are better than the premix stuff. Thanks
  3. smokincoalkracker

    Turkey on Big Green Egg

    Started at 12:00 noon. Second pics are 2 hours in.
  4. smokincoalkracker

    Turkey Brining

    How long would you say is too long to brine a turkey? I am going out of town Monday morning for work and won't return home until Wednesday night. I was thinking of putting the turkey in the brine Sunday night and then take it out on Thursday. Is that too long?
  5. smokincoalkracker

    Cold smoking on a Big Green Egg using the a-maze-n

    Has anyone tried this with salmon? If so what is the method and placement of the pellet smoker?
  6. smokincoalkracker

    Collagen sausage casings

    Has anyone used collagen casings to make kielbasa? If so, does it work well? Im in the Charlotte, NC area and not sure where to get natural casings and the collagen seem very convenient also. Thanks, Tom
  7. smokincoalkracker

    a Butt worth seeing in progress 4 hours so far.

    file://localhost/Users/thomasserovich/Pictures/iPhoto%20Library/Modified/2013/Aug%2031,%202013/IMG_0828.JPG
  8. smokincoalkracker

    Ground pork smell/odor

    I picked up a couple of pounds of ground pork today at Harris Teeter.  The smell concerns me.  The sell by date isn't for a couple more days but I not sure of the smell.  The meat also felt very soft, is ground pork very soft? Thanks Tom
  9. smokincoalkracker

    MES modification for the Amazen pellet smoker

    Can someone point me to successful mods made to the mes smoker to help with the air flow while using the pellet smoker from Amazen?  I have used all of the suggestions from the amazen website with little success.  The pellets start great, build a nice bed of coals but smolder to a dead stop...
  10. smokincoalkracker

    Turkey quality

    I am going to smoke my first turkey this week.  My question is; does anyone notice a difference between a turkey that costs .45 cents per pound vs. a brand name turkey at 1.20 per pound?
  11. smokincoalkracker

    Brisket for the future

    I'm smoking a brisket today and through the night, but won't be serving it until Friday evening.  What is the best way to store this thing so it doesn't dry out.  I was planning in reheating in a crock pot and then serve.  Should I wait until Friday to slice and make burnt ends?  I was thinking...
  12. smokincoalkracker

    First Brisket, first smoke with new a-maze-n smoker

    Picked up a 10.3 lb. brisket at Wally World for $1.90/ lb. Hopefully all goes well with the new meat and smoker tray/ pellets.  Started the trimming and removal of silver skin: Trimmed,  then I rubbed w/ montreal seasoning, ready for the MES set at 225 degrees F:
  13. smokincoalkracker

    A-maze-N Smoker

    Why do people use the amazen smoker in an electric smoker?  What is the advantage to this method?  I noticed a post where a guy was making sausage and sticks using this set up.  Is this a way of smoking at a lower temperature?  Please help, I want to make sausage and sticks and don't know if I...
  14. smokincoalkracker

    rubbing and waiting

    I cant seem to notice a difference if I rub my pork shoulder, let it sit overnight or rub it and toss it in the smoker.  Any preference out there?  Most recipes call for an overnight rest in the frige.  I don't know.
  15. smokincoalkracker

    What about brisket?

    I smoke some kind of meat almost every weekend, usually pork or chicken.  Never have I eaten, touched, smelled or been friends with a brisket.  I have an mes and a weber 26" kettle to smoke with.  What can I expect from a brisket as far as taste, texture and tenderness (TTT).  Other than my own...
  16. smokincoalkracker

    tough butt

    What causes a tough butt? I smoked two 8 lb. butts to the recomended internal temps. They looked ok and like I said the internal temps were about 165 deg. F. Unfortunatly the meat was like leather and very difficult to pull apart. Is some meat just tough? I was going to wrap in foil and...
  17. smokincoalkracker

    Flavor of bark?

    What would the flavor of the "bark" be described as when refering to a pork butt. The few times I've had smoked "butt" or attempted to smoke it myself, the flavor was sort of a bitter, burned, charcoal taste. Is this correct? If not what could the problem be? The heat never got above 270, so...
  18. smokincoalkracker

    Stay away from Weber T's

    I purchaced a Weber remote thermometer ($35)from a local store for checking grilled food temps. Used it twice and it stopped reading temp. Purchased another one recently thinking maybe I over heated the probe or something. Nope, I only used it three times and the same thing went wrong. Gotta...
  19. smokincoalkracker

    Weber Genesis conversion

    I have a Weber Genesis propane grill. Does Weber offer a conversion kit to natural gas? The grill is only a year old, so I really don't want to shell out another $600. The new home I moving to has ng available, so I thought I may switch. I looked on different web sites and I 'm not finding...
  20. smokincoalkracker

    Commercial vs. wild woods

    Excluding the fact that commercial smoking woods found on store shelves are over priced, but convenient. Does the quality/quantity of smoke really differ between the two? I'm all for free fuel, but I was wondering about the quality. Some commercial brands really vary in price for seemingly the...
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