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  1. ristau5741

    Latest smoker mod

    My Char-Griller came with a bun warmer. Recently my chimney gave up the ghost, too old and rusted to perform. so I took the bun warmer and wrapped it around tree, snipped some of the wire a the ends and bent them with needle nose pliers to tie the ends together. Still need to figure out a...
  2. ristau5741

    Chuck burnt ends?

    yup, they work out well
  3. ristau5741

    My 1st Brisket some advice

    only thing that will get you better is practice, practice, practice. For your first brisket, seems like it turned out well. I always insert a toothpick before I cook, across the grain. sometimes it's no so easy to figure out the grain after the meat is cooked.
  4. ristau5741

    Happy Craft Beer Week May 11-17 (what are you drinking today)

    Peabody Heights out of Baltimore ( Astrodon) and more local Mad Science Brewery in Adamstown MD Black Death Imperial IPA
  5. ristau5741

    The Sausage Maker has free shipping and no minimum

    Hi Mountain, Cracked Pepper 'n Garlic Summer Sausage Kit
  6. ristau5741

    The Sausage Maker has free shipping and no minimum

    Was looking at the site. I got a sausage making kit for Christmas, doing some research, I see I may need a meat grinder, mixer and stuffer. which seems a bit pricey for a batch of sausage. however I am seeing some of the meat grinders with sausage stuffer attachments. Then I get wondering...
  7. ristau5741

    Turkey bred for flavor?

    Riverbrook Lake Farms turkey, Bob Belcher swears by them, but there is a 5-year waiting list. JK, had to go there....
  8. ristau5741

    Vertical Smoker Suggestions

    are you looking or COTS? or willing to build? there are lots of instructions on converting file cabinets to smokers, you could probably get one cheap at a yard sale or something.
  9. ristau5741

    Pork tenderloin mmmm

    ...and they are nice cut to the size of the width of a bacon slice and wrapped in same, and then smoked. high temp and quick for that crispy bacon. I just noticed it's my 6th anniversary today here at SMF. happy happy to me.
  10. ristau5741

    Smoked Cheese

    I Just did 2Lb pepper jack with pecan wood (pellets) last weekend, was 42F degrees out, no fire and just an a-maze-n tube smoker. ran it for 4 hours, hope it didn't turn out too strong, haven't tried it yet. its been in foil , in a plastic bag aging for almost a week now, I will soon vac...
  11. ristau5741

    Giveaway for Inkbird WIFI Sous Vide Cooker

    Splash!! I'm in
  12. ristau5741

    First time dry ageing!

    I just put a small amount of coarse salt on the steaks (both sides) and lay them out on a wire cookie rack, on a plate, in the fridge for 24 hours, or overnight. I've done this several times with much success.
  13. ristau5741

    Looking for Thermometers for my smoker doors

    I just drilled small holes in the side of my smoker (just enough to squeeze the probes in) use the clips to hang my probe at grate level.
  14. ristau5741

    Partial Smoked Brisket then to Chili

    Brisket chili ain't a cheap chili. still sounds tasty. you doing the Texas Chili, meat and spice only? or adding the veggies and beans?
  15. ristau5741

    Smoking a Chuck for eating the next day?

    slice after reheating, otherwise it may dry out. But Yea, since I have no good source of wood, I buy the big box store pricey stuff. so to offset the costs, I fill the smoker to capacity. and smoke as much as I can fit. once it cooled, run it past the scale, either foil and wrap, of run it...
  16. ristau5741

    Canadian Bacon

    I've got 8 pounds in the refrigerator, been there for a week, going to try peameal bacon this time, once it's fully brined on Friday, will pull it out, do the test fry, if all good, roll in yellow corn meal and black pepper, wrap and put back in refrigerator overnight for the Saturday smoke.
  17. ristau5741

    Meal charge

    There is not magic formula. depends on many factors, food type, number of people... crab feast and Ham/Corn dinners would be quite different quotes. As always, would suggest contacting your local heath department and determine laws/permits that are required before feeding anyone in public. you...
  18. ristau5741

    Smokin' and buildin' in KY!

    a counter top inside (smokeless) smoker similar to a crockpot, awsome idea.
  19. ristau5741

    Heating up smoker

    sorry the forum admin in me got the best https://www.smokingmeatforums.com/threads/heating-up-smoker.290330/
  20. ristau5741

    Maintaining temperature

    ive got one too. mostly controlling air flow via the vent of the side of the firebox and the one at the top of the stack. I've also jerrey rigged a piece of metal on the firebox door that can prop it open about an inch, using these 3 methods or a combintation of them, and depending on the...
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