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  1. bmaddox

    Whole or cut it in half?

    How many bones is it? I am by no means a butcher but as you move through the ribs the roast can change a little so you might want to cut it so you have a fatty piece and a lean piece since they might cook differently.
  2. bmaddox

    2nd attempt at ham........ 2nd fail..

    How much brine did you use? Was it a whole gallon? Did you weigh the meat down to ensure it was submerged? Did you cut into it when you pulled it from the brine to make sure it cured all the way through? Since you got the vension right it sounds like you have a firm grasp on the steps required...
  3. bmaddox

    Gander Mountain 5 pound stainless stuffer for $54.99 through 11/14/2015

    That is a good idea. I haven't used mine yet either so I will take a look at this first. 
  4. bmaddox

    Making Homemade Vanilla Extract

    Wow that looks good. That has a lot more color than the stuff I made with beans from beanilla that soaked for 3 months. 
  5. bmaddox

    Making Homemade Vanilla Extract

    This is the truth. After having some of my home made vanilla my MIL decided to make her own. Instead of periodically tasting and waiting till it was right she just strained the beans out at 8 weeks. I tasted it last week and it is not very good. The alcohol flavor has not gone away yet and she...
  6. bmaddox

    Making Homemade Vanilla Extract

    I got mine there too and it turned out great!
  7. bmaddox

    bmaddox's turkey breast overload

    Thanks guys. I was impressed with myself for keeping it together after slicing 
  8. bmaddox

    Will this work??

    Have you though about doing half the day before then reheating? I haven't done it with beef ribs but with pork ribs I will take them off a half hour early then reheat and finish them later. 
  9. bmaddox

    Confusion on brisket terminology

    This is a really good image of it. From the picture it looks like a really flat and not a whole brisket. Here is the flat that I cut off a whole packer recently.   
  10. bmaddox

    A-MAZE-N Expanding Tube Pellet Smoker preview

    I cringe every time I think of him grabbing the wrong end. I did that once with high temp gloves on and it burned through the gloves! These things might be cold smokers but they get really hot. 
  11. bmaddox

    Digital Smoker Max Temperature

    The only electrics I know of that can't get over 200 are the big and little chiefs. As for max temp, my MES goes to 275 and that works well for me. If I need to go higher than that I have a UDS but 275 will get almost every job done. 
  12. bmaddox

    MES analog vs digital

    I haven't paid that close of attention on my FIL's analog but yes my digital only goes to 275. Once you bypass the controls on the digital and wire the element to the PID you should have the same reliability. You could also upgrade the wire and connectors when doing the PID upgrade. 
  13. bmaddox

    MES analog vs digital

    With the digital you will have to do some serious rewiring to get the PID to work. If you are up to that challenge than the digital units are better insulated so they are worth the price increase. 
  14. bmaddox

    MES cold smoking attachment

    I believe @Foamheart  uses one. Maybe he will stop by and help. 
  15. bmaddox

    MasterBuilt ???

    Which model is it? Can you post a picture? There are three generations with some better than others so in some cases it is worth a little more money to get a different generation. 
  16. bmaddox

    Q Myths or truths and how they relate to my consideration of a new smoker

    See my comments above. Also, a UDS has adjustable intake and exhaust where a PBC doesn't appear to which would make it hard to control temps. 
  17. bmaddox

    why so many internal temps. for boston butt?

    Come one now! Seriously! If that is how you are going to treat members that have helped countless people then your not going to get much cooperation on this site.  Please take a minute to learn the system around here. If you paid attention you would see that @tropics  posts numerous threads of...
  18. bmaddox

    First build almost done, recommendations wanted.

    Your exhaust should be enough to get hotter temps than that. Two 1" valves is on the lower side for intake. The temps are mostly controlled by intake so I would recommend adding another 1" intake. You don't need a valve on it just a cap so it is either open or closed. 
  19. bmaddox

    Vacuum Sealer Bags & Supplies - Discount Coupon

    @Lisa B  are the new bags rated for sous vide and boiling? 
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