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Bulk meat purchases
When we go to the local wholesalers we normally pick up bulk meat. They get a little irked when you start cracking cases but ya gotta know what you are paying for. For instance, we are paying $3.50lb for certified angus FULL brisket. I can't beat that price anywhere. So I would find out...- daks
- Post #8
- Forum: General Discussion
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NEED A LITTLE HELP!!!
Keep smoking on it. Sooner or later the internals should be covered with enough "soot" that it will act as a barrier to all rust.- daks
- Post #5
- Forum: General Discussion
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New to Smoking and looking for some guidance
Welcome to the world of smoking... Most of my experience with smoking have been with trial and error while keeping a log of some kind. As for first smoke I would do some chickens. They are cheap and easy to cook. We smoke at 275f for most of our cooks so your time will vary with your...- daks
- Post #6
- Forum: General Discussion
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Preparing a fatty
some on here will disagree with my approach and that is fine but I always go from fridge to smoker. Over the yrs have found no difference in the meat by allowing it to come to room temperature before placing in the smoker. Let the "flames" begin. BTW, you should be fine with the chicken in...- daks
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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A litle help
James, you should be able to just fire it up and go. Had several smokers and grills over the yrs and never seasoned any of them with anything. Just remember to clean off your temp probe every once in a while as carbon and other things will build up on it. Spain huh? Had some really really...- daks
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Brisket Packer Prep - how to cut it up
Separating the two pieces of meat is done by following the fat vein that runs between them. The flat will normally have less fat on it and will have distinctive grain to it as you probably already know. If you want to separate the two just cut through this fat vein. We trim down to between... -
Vulcan V-33
Going on my third weekend with this smoker and having some issues bringing it up to temp. Know and understand the big cook chamber will take time but 2hrs is unsat so I bought a GURU hoping to solve the time issue. Am looking for anyone out there that has a V-33 or V-9 and has mounted a guru...- daks
- Thread
- Replies: 0
- Forum: Charcoal Smokers
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New membe checking in
Been smoking since the late 90's. Cut my teeth on a Brinkmann vertical smoker for about 16yrs. We just received our Vulcan V-33 and already have two smokes under our belt. See ya around the forum...
