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  1. bikerchef

    Cold Weather Smoking

    You will go through a lot of fuel in cold weather and you will need some air to burn all that fuel
  2. bikerchef

    Salted Fat Back, the only steady source of fat.

    I use salt fat back as the fat in my sausage. At first I tried soaking the fat back in cold water to shed some salt. But as I got used to using it It didn't seem like a big deal. I might be a little light on salt on the recipe but I never had problem with the fat back being too salty.  
  3. bikerchef

    Help Identifying Wood

    I don't see your pics
  4. bikerchef

    Crutching

    I was speaking of butts &brisket. You don't get a "stall" on ribs so if you wrap ribs its to keep them juicy & get the flavor the glaze to perpetrate. Not to keep the steam in and help with the cook.
  5. bikerchef

    Crutching

    For wrapping to be effective it needs to be tightly done. The idea is to hold in the the steam escaping from the meat. For that reason foil has an advantage over paper.
  6. bikerchef

    Crutching

    For wrapping to be effective it needs to be tightly done. The idea is to hold in the the steam escaping from the meat. For that reason foil has an advantage over paper.
  7. bikerchef

    Competition question

    I've never seen grill marks at a comp. Generally the bird is smoked at lower temps with lots of efforts to get a "bite through" skin. While a crispy skin sounds good it may be difficult to meet the "bite through" requirement  with grill marks. Besides, comp's are big on sauces so you not...
  8. bikerchef

    New Sous Vide cooker

    I'm starting to wonder if I'm missing out not doing Sous Vide or am I just skipping the latest fade. All your stories make it intriguing  but like my steak a bit char'd over a wood flame. I think it has its place but not for everything. On a different forum they talked about Sous Vide "BBQ"...
  9. bikerchef

    4 More Inches Today

    We got a couple of inches over night. Heading for more this weekend and below zero temps. Gives "cold smoking"  a new meaning.
  10. bikerchef

    a maze n smoker questions

    Last week I did my first cold smoke with an a-maze-n tube. It worked great. I had messed around with home rolled solutions. I tried cold smoking using a "V" mesh filled with wood chips ... it kind of work but took a lot of tending to. I filled the a-maze-n tube lit it and it ran for four...
  11. bikerchef

    I need help with a good/affordable pepper grinder

    Many years go my wife bought me an Atlas brass pepper mill. It the real deal. Works great. I can fine grind or coarse grind. But it's spendy. Another good choice is at a good price is a Peugeot Pepper Mill. They are French. I've given them as gifts but I haven't used one. They are high...
  12. bikerchef

    First time smoking

    What did you smoke them on?
  13. bikerchef

    What to do with LEFTOVER TURKEY GRAVY, we made Egg Foo Young

    very creative way to use left overs.
  14. bikerchef

    Weber grill flare-ups

    The problem is the reverse sear. I think you cooked the steaks & you have all the fat & juices spilling into coals when you sear them. I use a traditional sear. A good hot flame. Should be so hot you can't hold your hand over it for more than couple of seconds Use the cover of your weber to...
  15. bikerchef

    Beef Larding Needle!

    Sorry guy but that's not a larding needle and you're not larding the roast. See  Larding is an old method of adding fat to dried cuts of meat. Lardons are thin strips of pork fat or bacon. Bacon lardons are used in recipes from roux to salads.
  16. bikerchef

    Start in the Oven?

    Your new friend don't know .... After meat reached 140 degrees or so it won't form any more smoke ring. The first few hours in the smoker are critical.
  17. bikerchef

    Don't know about gasket

    What ever.
  18. bikerchef

    Don't know about gasket

    RTV or any silicone should not be used in the fire box. See Nomex gasket from http://www.bbqgaskets.com.   But I gotta say, That smoker was never designed to run at 400°.
  19. Don't know about gasket

    Don't know about gasket

  20. brinkmann_trailmaster_le_nomex_250x140.jpg

    brinkmann_trailmaster_le_nomex_250x140.jpg

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