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  1. whittling chip

    Elephant Stew

    My mother wrote a cooking book to hand down to all the kids and grand kids. I was looking for a recipe today when I found this: ELEPHANT STEW 1 Elephant Salt and Pepper to Taste Brown Gravy 2 Rabbits ---------------- Cut the elephant into bite size pieces (this will take about four...
  2. whittling chip

    I'm glad they picked a new Pope

    I'm really glad they picked a new pope. All weekend, while I was smoking some ribs and pork loin ribs, with all the TBS my neighborhood thought that I had picked a new Pope. Just kidding, WC
  3. whittling chip

    New Home for the Lang

    I'm starting an outdoor kitchen. This last week I started Phase 1. Then came the timber framing. 6x6 posts, 2x8 headers, 2x6 rafters, 1x8 decking for the roof and finally a metal roof. Looks like furniture beneath! Bolted. It's a little bright trying to photograph it during this...
  4. whittling chip

    Brisket Packer on the Lang

    I have only cooked a brisket half a dozen times and I have never smoked a brisket that I feel was "great". Only mediocre at best. Friday night I decided to try a brisket on my Lang 36 Patio Hybrid. It made all the difference in the world. Right tool for the job, as they say. Let's get started...
  5. whittling chip

    Just pulled a brisket - What temp to put in oven

    I just pulled a packer off the smoker. It was a 12.6 pound packer that I cut 3 pounds of fat off. The IT is 205F. It wasn't suppose to be done until 5:00 but you know, it's done when it's done. I have it in a foil tray with 2 layers of foil on top. I just put it in an oven at 125F so that it...
  6. whittling chip

    Lang cookout with friends

    I had a couple friends over and they wanted to try my smoked meats. Here's some shots: A couple of butts just under 10 pounds each. Time to wrap in foil It took both hands to pull this sucker off! I decided to send them home with breakfast fatties. Started the pull..... So we...
  7. whittling chip

    Blue Cheese Hamburger Fattie

    This weekend we were not able to smoke on the Lang because of Tropical Storm Debbie and the 12-1/2" of rain that it dropped. Thank goodness for the MES 40! We did a simple bacon wrapped fatty using lean ground beef instead of pork sausage, a little S&P and then loaded it with blue cheese. We...
  8. whittling chip

    The New Lang 36 Hybrid with Warmer and Chargriller Arrived!

    I received the new smoker today! The seasoning begins. This is the thermometer on the chargriller....that'll cook a steak! This is the smoker side. I'll keep the temp up for an hour and then spray the inside with water to make a steam bath. Steam on! That is steam comming out of...
  9. whittling chip

    Ordered a Lang 36 Hybrid Patio

    Yesterday I finally decided to go ahead and order a Lang 36 Hybrid Patio. It's the same as the original patio version with a warmer and chargrill attached. It's so new that they don't even have a picture of it! I was really wanting to have a custom built smoker and had two guys that wanted to...
  10. whittling chip

    Quickest way to thaw a frozen 6# Pork Shoulder?

    Sorry I don't have enough time to search like I usually do. My wife found a 6# Pork shoulder left over from a two pack from last week and said, "Can you smoke it this weekend"? What's the safest/fastest way to thaw it out? Thanks, WC It's on the counter now!  
  11. whittling chip

    MES 40 Owners - Please Help!

    Yesterday I looked at the door of my MES40 and saw something disturbing. It looks like a bottom pin that holds the door onto the cabinet is about to break away from the door. Could someone that owns a MES40 look at their unit and see if theirs is bent also or if the pin is straight? Maybe it's...
  12. whittling chip

    Pork Loin Back Ribs w/ QView - Pic Heavy

    I cooked this on a horizontal New Braunfels smoker. The ribs were as thick as beef ribs so I opted for the 3-2-1 method. I probably should have done the 2-2-1 method but the racks were so thick I thought I’d let them smoke an extra hour. I started the smoker with Kingsford charcoal but used...
  13. whittling chip

    When to shred the pulled pork?

    Whittling Chip is making pulled pork for my family He is going to cook it all day on his New Braunfels smoker. He plans to smoke at a temp of 225 to 165 internal temp, then foil to rise to 200 and then wrap and place in a cooler wrapped in towels. It is an 8 lb shoulder butt and will take all...
  14. whittling chip

    Super Bowl Pulled Pork

    I started this Saturday night @ 7:30 p.m. and it finished 15 ½ hours later on Sunday morning at 11:00 a.m.. MES 40 and the wood of choice was hickory. Smoker ran at 235° to 243° pretty steady the entire time. First the pork. This is two 9 pounders from Sam's Club. I’m only cooking one for now...
  15. whittling chip

    Powdered onion vs minced

    Last night I was picking up some spices for a new rub recipe. Instead of purchasing powdered Onion or powdered Garlic I purchased "Minced" instead. My thinking at the time was that the texture would be great. Today I'm left wondering if I did the wrong thing. Does anyone know if I would need to...
  16. whittling chip

    1st Q-View Chicken Thighs

    I haven't done a Q-View before but after last nights thighs I had to share. I seasoned with Weber Kick'N Chicken w/ EVOO. I grilled them on my Weber 22.5" One Touch grill. Smoke with Oak lump and soaked apple chips. Plate view with spinach, cole slaw and stuffing. The skin was crisp...
  17. whittling chip

    I'm a Lifer

    I've really enjoyed this forum for some time and I have learned a lot. Thanks to the forum, moderators, membors, guests, Todd's A-Maze-N-Smokers, Maverick thermomters and Master Built smokers. With all that I have learned and SAVED from reading this forum it was a no-brainer to be a "Lifer"...
  18. whittling chip

    Internal Temp for Baby Backs

    I've been searching and can't find what the internal temperature should be for baby backs. I'm using a MES 40 running at 225°. I was doing a 3-2-1 method and then realized I should be doing a 2-2-1 method instead. I just pulled them after 3 hours and wrapped them and I have an IT of 152° Thanks
  19. whittling chip

    Hello from Largo, Florida!

    I wanted to say hello and thank you all for the great forum! I found out about SMF via a Jeep website. I really like everything I have seen on the forum and the people seem so nice. Looking forward to sharing some QViews very soon...but right now I have a Chicken Cordon Bleu Fattie on the...
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