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  1. el ropo

    Tips from the experience Rib smokers, please

    But...  In order to add liquid, you have to peek. 
  2. el ropo

    Tips from the experience Rib smokers, please

    I make fall off the bone ribs without foiling, and cook 'em at around 275-300.  A rack of St Louis style will have plenty of pullback and pass the bend test (which is all that really matters when it comes to ribs) in 4 hours or less.  But I don't open the cooker at all.  No peeking, no...
  3. el ropo

    pork loin cook time?

    I cook loins at a higher temp to avoid drying out the lean cut of meat.  I'll smoke at 275-325 to an internal temp of 135-138, then pull and rest in foil and ice chest for one hour.  It will continue to rise in temp and end up at 145, and always turns out yummy.  Taking a loin over 145 is pork...
  4. el ropo

    NINE POUND chuckie with Q-VIEW

    Looks tasty. If you're hankering for an old fashioned breakfast, cook up 2 or 3 eggs, toss in some pre-warmed pulled chuck along with whatever sauce you were planning on finishing it with.  A little cheese, and you've got yourself a really tasty breakfast.  Chuckie breakfast tacos are just as...
  5. el ropo

    Trying to find Tri Tip

    Funny, if you check the weekly specials for any southern, or central CA grocery store, they sell untrimmed tri tip for under $3.00/lb.  Why can't the rest of the country get the same product for similar price?  Gouging for over trimmed meat isn't my idea of a good deal.  Leave the fat on, charge...
  6. el ropo

    Tri Tips and some chicken

    If you wish to do a reverse sear, smoke the tip till internal temp of 120, toss on hot direct heat for 2 min per side, tent for minimum of 15 min.  I guarantee the IT will rise to 138-145 when done, and it will leave a huge pool of juice (not blood) on your cutting board, there is your au jus...
  7. el ropo

    Tri Tips and some chicken

    This statement is so wrong on so many levels.  Please refrain from posting if you don't know diddly. Pull at 130-135, tent for 15-45 minutes, perfection.  And don't ever trim the fat cap off before cookin, that's where all the flavor and moisture is.  We're not talking about a pork butt, or...
  8. el ropo

    Tri-Tip & Thighs on the Yoder W/ (Q-View)

    The tri tip looks wonderful, but I can't help wondering how great it would taste if you had NOT trimmed the fat, and pulled it at 130, then tented for 15-30 minutes to allow it to come up to 140 naturally.  That is one cut of meat that shines at medium rare.  Pulling at 143 is a tad too high for...
  9. el ropo

    Wood Chips: To soak or not to soak.....

    You could simply smell the smoke coming off your exhaust, and know immediately whether it smells heavenly, or raunchy.  Easy test.  
  10. el ropo

    Wood Chips: To soak or not to soak.....

    Smoking with wet wood has always caused too much of the nasty white smoke.  I've been using a few half fist sized chunks of pecan and hickory, buried at different depths in my charcoal basket, then place 10-15 hot coals on top for minion method.   As the pile burns down, I get an equal amount of...
  11. el ropo

    problem with my uds temp

    I'm thinking your thermometer is way off.  No way a UDS can't get above 200* with a full basket of coals cooking. Also, you mention (2) 3/4" intakes, I have (4) 1" intakes on mine.  Seems like not enough oxy to get the fire going?
  12. el ropo

    grinding the lid on my 55 gallon drum

    I used a 1/2" cold chisel and a hammer, took about 5 min. per drum. It just occurred to me that this may be my first post here.  Hi all!
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