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  1. DougE

    Nostalgia - my 2 oldest Brinkmann smokers

    Biggest complaint I had was that the heating element was wide open, or nothing. No easy way to regulate temps. I made some good Q on it in spite of that, though.
  2. DougE

    Sous vide chops w/garden medley

    Some of the members use these for sous vide. They cut a hole for the circulator to fit in. They look like they'd work nicely' but sadly, it seems Coleman no longer makes these coolers. 24 can Coleman Party Stacker. https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B0030BGA0U
  3. DougE

    Sous vide chops w/garden medley

    Looks great! Modest SV setup? I do most of my SV cooks in a big stainless steel stockpot, lol. I do vac sealed chops at 145° for a couple hours (add an hour if frozen) in SV, then a quick sear. They always come out perfect.
  4. DougE

    New from NJ

    Thank you for your service, and welcome from Kentucky! Where about in Jersey? East Hanover in Morris County was Home to me many years ago.
  5. DougE

    Pellet grill temperature disparity

    I think most/all work the same way as ours. When temps get above the set point, the controller dumps a bunch of pellets in, choking the fire down, which causes the burn pot to cool down and smolder. Once the fire recovers, temps rise above the set temp again ....... rinse and repeat. The fan is...
  6. DougE

    Pellet grill temperature disparity

    Nope, the fan on my Camp Chef runs full time as long as the grill is running. The pellet feed auger starts and stops as needed, both to maintain temps and smoke.
  7. DougE

    Nostalgia - my 2 oldest Brinkmann smokers

    It still works, but just collects dust in the barn, these days. It was a pretty decent smoker for the price back then, though.
  8. DougE

    Casings question

    Try smoking long enough to get the color you want, then poach, either in sous vide or on the stove to finish. I do mine naked in sous vide to 151°, cold water bath, then hang to dry/ bloom. The drying part making the casings tough may be your issue.
  9. DougE

    oooops

  10. DougE

    Featured Keep In Mind…

    Veteran's day is for the living. Memorial Day is a day we honor all who have given the ultimate sacrifice in service of our great nation.
    • DougE
    • Post #10
    • Forum: Beef
  11. DougE

    Finally....Beercoal

    Saw it at Meijer the other day as well.
  12. DougE

    Hello form Southern Indiana

    Welcome from Kentucky, neighbor!!
  13. DougE

    New to wood/charcoal.... how to get clean smoke

    A little "dirty" smoke after adding a split is really a nonissue. We've been conditioned that the smoke has to absolutely be TBS through the whole cook, but it isn't really attainable or necessary. A few periods of white smoke here and there really is no big deal.
  14. DougE

    Pellet grill temperature disparity

    Heat rises, so the top of the chamber is going to be the hottest spot. What is your temp at grate level where the meat is? That's really what matters.
  15. DougE

    scale calibration didn't work

    If it was a 100g certified check weight that you calibrated it with, there is something wrong with the scale. A nickel should be 5g or less depending on pocket wear.
  16. DougE

    Steak out overnight question?

    That's the spirit (pun intended!).
  17. DougE

    Dry cure bacon first time!

    Nope. It can also be done on an open rack in the fridge. I usually bag mine, but the open rack way is said to concentrate flavors more because the cured slab(s) lose more moisture during the curing process. There is nothing wrong with either method. It's more a matter of personal preference.
  18. DougE

    Steak out overnight question?

    I wouldn't feed it to anyone else, either but I wouldn't hesitate to eat it myself.
  19. DougE

    Steak out overnight question?

    Not sure I'd push the envelope quite that far but never got sick from any cooked meat left out overnight.
  20. DougE

    Steak out overnight question?

    Tough call. I have, more than once, left cooked meat on the counter overnight by accident and just chucked it in the fridge when I found it the next morning. I know it is breaking food safety rules, and don't recommend anyone do it.
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