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  1. scottsdalesmoke

    Let's talk aging.

    I would say that the sealed bags are a bit stronger/more reliable and are less likely to leak. Also I double seal mine just as an insurance policy to make sure they don't make a mess in my fridge.
  2. scottsdalesmoke

    Let's talk aging.

    Here is the bacon I started curing yesterday. Garlic Jalapeño
  3. Let's talk aging.

    Let's talk aging.

  4. 2016-04-18 11.30.35.jpg

    2016-04-18 11.30.35.jpg

    • scottsdalesmoke
    • Media item
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    • Album: Let's talk aging.
  5. scottsdalesmoke

    Let's talk aging.

    I use a food saver to try and pull out as much oxygen as possible but there is always some left in there, I also double seal the bags to make sure nothing leaks. I have been curing my bacon for about 7-8 days and then letting it sit in the fridge to dry out after I take them out of the food...
  6. scottsdalesmoke

    Smoking Ribs in Char Griller Side Grill ONLY

    By the "side grill" i assume you mean the semi portable one that is comparable to the side fire box on the larger one.  Best i could think of would be to build a small fire in the corner and monitor the temperature.  The problems you are going to run into are that the area is so small that the...
  7. scottsdalesmoke

    Did a nice 11 pound Brisket this weekend

    It weighed about 11.5 Lbs when it went in (i don't know the ending weight), the smoker temp was between 225-240, i used natural lump charcoal and Jack Daniels wood chips.  The Internal temp when i pulled it was right at 195.  Now here is where it gets weird the total cook time was only about 8...
  8. scottsdalesmoke

    Did a nice 11 pound Brisket this weekend

    Thank you both, i love being able to make great Bbq
  9. scottsdalesmoke

    Did a nice 11 pound Brisket this weekend

    I tend to read much more than i post on here but this was too good to keep to myself.  We had a party for my grandfather's 85th birthday this weekend and i decided to do a brisket because everyone always loves it.  I started my fire at around 2am with a planned finish around 3-4pm, with about an...
  10. Brisket4.jpg

    Brisket4.jpg

  11. Brisket2.jpg

    Brisket2.jpg

  12. Brisket1.jpg

    Brisket1.jpg

  13. 2012-03-03_07-35-39_406.jpg

    2012-03-03_07-35-39_406.jpg

  14. Brisket3.jpg

    Brisket3.jpg

  15. scottsdalesmoke

    I need some ideas for my pheasant

    Thanks guys i went with a simple preparation brined them and them seasoned and wrapped in bacon.  I had not opened the bag that they came in and found out that i also had some duck in there as well, always a welcome surprise and did them much in the same way but seasoned them a little differently.
  16. scottsdalesmoke

    I need some ideas for my pheasant

    So i just got my hands on about 3 pheasants all cleaned and taken apart, now i just need some ideas on what to marinate them in.  This will be my first time smoking any kind of wild game and i know that if not done right it will just turn out bad.  Any ideas from the members here on how to do...
  17. scottsdalesmoke

    Smoking my first fatty (Bacon Explosion) today

    Delivering the sliced shot, the outside smoke ring is nice but i was surprised about the smoke ring that formed in the center but i suppose some air and smoke were able to penetrate through the bottom seam where i rolled it 
  18. 2010-06-26 16.42.39.jpg

    2010-06-26 16.42.39.jpg

  19. scottsdalesmoke

    Smoking my first fatty (Bacon Explosion) today

    The finished product
  20. 2010-06-26 16.17.22.jpg

    2010-06-26 16.17.22.jpg

Great deal on LEM Grinders!
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