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I did. I ran into some serious frustration. It seemed to cook well (obviously, there is a learning curve) but see below for an email I sent the manufacturer about some very serious issues I ran into. Haven't heard back yet.
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I wanted to let you know how utterly displeased I am...
Appreciated the info. I took the leap and the grill came today. Other than some cosmetic damage from either shipping or packing, it seems solid. I'll post updates when I toss my first couple steaks on it tomorrow!
I'm in the market to replace my 2-burner, Charbroil Infrared grill (actually, I was in the market to replace it the day I bought it). I want to do it right this time, but there are still some budgetary concerns. I'm (of course) in love with Weber but I'm looking on Amazon.com and it seems like...
Agreed that 250 isn't safe. It wouldn't be possible to get the bird out of the danger zone quickly enough. It's for that reason I'm going to do a hybrid and partially oven cook at high temp and partially smoke for flavor.
I think it maintains a pretty consistent temp as long as I keep the lid on as much as possible and it's not exposed to the wind. I used it in my garage a couple weeks ago and made pork butts with success. They took a bit longer to cook than I expected, but only by an hour or so. They seemed...
Yeah, it's the electric model. Do you think it will get to a safe temp in time outside? We're in CT so it's chilly. I'll be doing it in the garage so the wind won't be an issue, but I still don't want to risk having it in the danger zone too long.
Thanks everyone. Again, I just want to clarify - I wouldn't start smoking then transport it, I'd do everything at their house (I don't think salmonella poisoning is an appropriate Christmas gift to my family).
As it turns out there will be fewer people than I expected so an 18# bird should...
So you're suggesting I won't ruin the bird if I pre-cook and then reheat at their house?
Also - I don't mean that I'd start it in the smoker at home and then bring it to their house a 60 or 70 degrees. I mean I'd do the entire cooking there... time is my only concern in this case.
I've read a...
So I'm making Christmas dinner at my parents' house. I would like to smoke a turkey (I'll partially cook in the smoker and partially in the oven as it will be a big bird), but I won't be able to do it on Tuesday. It'll have to be done Monday night.
Does anyone have a good way to reheat the...
Hehe... yep, that definitely has something to do with it. Even with Kosher salts there is a variance. Morton's is about 25% "stronger" than Diamond (my preference).
It really depends on how strong (salty) you make your brine. I've sometimes cheated brines by increasing the salt to water ratio and decreased the brine time. I believe the standard brine calls for a 5% ratio or 1 tbsp of salt per cup of water.
I'd guess about 5 hours, but it's hard to say for sure. Get the breasts to 165. If you brined it you don't have to worry as much about overcooking and drying it out. Leave yourself plenty of time. You can always wrap it and keep it warm if it's done sooner than expected.
I'm a bit of a newbie myself, but I'm in the market for a new smoker as well and I'm leaning heavily toward the Masterbuilt 30" Electric Smokehouse. I know a guy who uses it often and loves it and I like everything I've seen. The digital controls, front-load and increased capacity will be...