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After seeing a few posts about smoked steak, I decided to give it a try. Fired up the watt burner and dropped in some Hickory for flavor. Smoked it between 190-210 until internal temp was 105, then finished it on the Weber. I Gotta say it was excellent, flavor was great. This one is a keeper ...
I have a 3# Pork loin on the ECB with Mods, using Stubbs and apple chucks...Looks like I hit a stall at 143 with the remote probe, grate temp has been at 240 for 2 hours. Losing some heat, temp outside is dropping grate temp down to 225... Goal is to finish it on the smoker
Mike in Michigan
I recently returned from a Halibut Fishing Trip in Alaska, So my first thought was let’s throw some on the smoker. So here it is
Fresh Halibut from the waters of Glacier Bay, Alaska
Used a mixture of 1-cup Dark Brown Sugar 3/4 Cup of Kosher Salt
Topped with the same mix and in the fridge...
Firing up my first pork butt this weekend for some pull pork I have some questions for the veterans.
#1. Keep the fat cap on or trim it off. I have read some posts that have said the fat cap on pork is not as important as on a brisket.
#2. I plan on using Oak, but I am considering hickory...
My name is Mike. I just purchased a Royal Oak Electric box smoker about a month ago, so I would consider myself “just learning” I live in Canton, MI about 20 minutes east of Ann Arbor.(Go Blue!) I can grill just about anything, but I got bored with the grill so I decided to take it to the next...