Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gotbags-10

    Heat deflecter plate

    Wanting to add a heat plate. Small smoker and the meat will be pretty closer to the fire. I have a piece of 12 gauge steel I was going to use. I'm wondering if I should drill holes in it? Maybe small ones and not very many just to let some heat through? Not really sure which way to go.
  2. gotbags-10

    Using a side fire box as a smoker?

    Need something small and portable so I was thinking about picking up one of the Chargriller side fire boxes to use as a smoker. I was thinking put a pretty hefty piece of steel plate in there as a heat deflecter and throw my party Q controller on the side. Anybody using these little guys as smokers?
  3. gotbags-10

    Best commercial brats?

    Been doing the johnsonville brats because it's all that's around. Just nota ton of flavor. If I were going to order brats and have them shipped what's a killer place to check out. I've done summer sausage at home but not brats. Don't have the stuffer and I have a big family!
  4. gotbags-10

    Char griller fire box smoker

    Was contemplating a mini wsm build as I need something portable. However I was looking at the chargriller side box and wondered if I could use that. The nice thing about that is I could fit a brisket or a couple racks or ribs (in a rib rack of course). Something you can't do with the mini wsm...
  5. gotbags-10

    Getting the flat and point done at the same time

    So I've done about 10 briskets so far and like some I am still looking for the perfect one. My problem is I never seem to get the whole packer done at the same time. When the thickest part of the flat is perfect the point still has chewy fat and the other side of the flat is a dried up hockey...
  6. gotbags-10

    When to separate point from flat for burnt ends

    Doing a 13 lb packer tomm with plans for burnt ends. Should I separate the point from the flat at 165 IT when I plan on wrapping and cube up the point then? Or cook the whole thing all the way an then separate and cube up the point for burnt ends? Thanks nick.
  7. gotbags-10

    Hot dogs

    Got the smoker fired up yesterday to do a rack of baby backs only to find out they were spoiled when I took them out of the wrapper. Sucks tossing that out. But the smoker was already going so I scrounged up some hot dogs. Had some deli ham so I figured why not throw that on them. Also had some...
  8. gotbags-10

    How much smoke do u apply?

    Starting my first ss batch today. I have an amnps I plan on using. I just didn't know how long I should leave it running for. First hour I know there will be no smoke. Thanks nick
  9. gotbags-10

    Smoking a butt a few days in advance

    Need to do a butt for a gathering on wed night but only have Monday open to smoke it. Think it will still be good two days later? Should I leave it whole then re-heat and pull? If so what temp should I take it to for reheating? Thanks nick Sent from my iPhone using Tapatalk - now Free
  10. gotbags-10

    Meat to fat ratio

    So I am trying my hand at sausage for the first time. I picked up a High Mountain summer sausage kit. It gives beef to pork ratios but doesn't talk about fat at all. I have a chuck roast and pork butt I was going to use. I didn't know if I should use all pork fat or have beef fat in there as...
  11. gotbags-10

    Boneless butts

    So I went and picked up a 2 pack of bone in butts only to get home and find out to my surprise thy are boneless. Don't know if they were mislabeled or what but I'm stuck with them. So never cooked one before but I assume it's the same as a regular butt. The only problem is there is a lot of...
  12. gotbags-10

    Stuffing summer sausage

    Want to try summer sausage but I only have the kitchen aid sausage stuffer and the biggest tip it comes with is 5/8. Most of the ss casings are like 2&1/2 ". Is there anyway I can do this? Sent from my iPhone using Tapatalk - now Free
  13. gotbags-10

    Brown sugar and higher pit temps

    So I've generally smoked all my pork from 225-245 because I use a lot of brown sugar in my rub and don't want it to burn. I would love to do my butts or ribs closer to 275 like I do brisket but am concerned if this will be ok with the brown sugar? I know turbinado sugar can withstand a little...
  14. gotbags-10

    Permatex high temp rtv silicone

    Need to fill some small holes in a home built smoker on some of my welds. Seems like this stuff has opinions that go both ways. Deff don't want to use it to only have a bunch of nasty tasting chemical meat. I've seen Rutland talked about as well. Just want to so this once. Thanks nick.
  15. gotbags-10

    Wrap a brisket fat cap up or down?

    Just wondered if anyone saw a difference? I've always done mine fat cap down but I think my next one I may try fat cap up so the meat can sit in all the juice.
  16. gotbags-10

    Fresh ham

    Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick
  17. gotbags-10

    Amnps in a brinkman gourmet electric?

    Using a family members red bullet tommorrow and was thinking I would take my amnps. I'm sure they're being used in those smokers. Wondering where people are putting them. Thanks nick
  18. gotbags-10

    Smoking a brisket flat in a foil pan?

    Just wondering if anyone does this? Pretty sure I've seen it on here before. I have an 8 lb flat. Trying to keep the sucker from drying out. I want to inject and possibly trim all fat so it's not cooking with a bunch of fatty grease in the bottom of the pan the whole time. I could wrap or not...
  19. gotbags-10

    Need briskey help

    So I've done a handful of briskets with just ok results in my opinion. They're good don't get me wrong but I feel there is room for improvement. I've been getting angus packers from RD. typically around 13-15 lbs. I normally smoke around 250 until the flat reaches 160-170 then wrap and take it...
  20. gotbags-10

    What's the highest temp you had a brisket stall at?

    I put a brisket on at 2am and this morning at 8 it was at 180 so I wrapped and threw it in the oven. Well that was over 4 hours ago and it's just now 185. Seems to be moving really slow. So I was thinking maybe that it was in the stall. I didn't know if they happened at that high of a temp?
Top Bottom
Back
Clicky