• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Latest activity

  • Brokenhandle
    Brokenhandle reacted to forktender's post in the thread First cook on the Recteq beast. with Like Like.
    It was a little rushed for time, so I ran the temps up to 285*. Our local store had beef short ribs on sale for $5.00 a pound, and...
  • chopsaw
    chopsaw reacted to jcam222's post in the thread First cook on the Recteq beast. with Like Like.
    Tasty plate!! I'm getting closer and closer to getting a pellet grill , these posts keep nudging me. Love my other cookers but sometimes...
  • chopsaw
    chopsaw replied to the thread Friday is for Smoking Pork.
    Good looking shoulders . No , but looked them up . Positive reveiws , so sounds like a wise choice . I stocked up 2 years ago pretty...
  • chopsaw
    chopsaw reacted to schlotz's post in the thread Friday is for Smoking Pork with Like Like.
    Lookin good so far.... 👍 Got a 4-bone set of Dino's here that went on about an hour ago.
  • smokerjim
    smokerjim reacted to chopsaw's post in the thread 190 stall? with Like Like.
    With those temps , you're right at the spot where the meat can stop increasing in temp . Bump you're cook temp up to 25 degrees or so...
  • chopsaw
    chopsaw replied to the thread 190 stall?.
    With those temps , you're right at the spot where the meat can stop increasing in temp . Bump you're cook temp up to 25 degrees or so...
  • SmokinEdge
    Thank you Jim. I’m hoping for a lot of input that can help others be more successful. Thank you John, Adding water moisture to bbq is a...
  • 912smoker
    912smoker reacted to duffman's post in the thread Friday is for Smoking Pork with Like Like.
    At 10am I went out and probed them and put them in some pans to start collecting drippings.
  • 912smoker
    The last one I did was for a crowd of 20 or so. Marinated overnight with The W Sauce then Smoked whole to 110 then cut into medallions...
  • SmokinEdge
    SmokinEdge reacted to JLinza's post in the thread The Stall What is It (Long Post) with Like Like.
    Great write up Eric. 👍 This is one reason I dont use a water pan throughout the whole cook anymore, at least with brisket or pork...
  • SmokinEdge
    SmokinEdge replied to the thread 190 stall?.
    Yup, you are right on target for a second stall. In my experience this happens because of surface drying of the meat. I bet the surface...
  • 912smoker
    912smoker reacted to Gonna Smoke's post in the thread What to do with a beef tenderloin with Like Like.
    Had to think about posting this as I didn't want to derail this thread. About a month ago, Robert joined an elite club of shooters when...
  • MO Smokeshow
    MO Smokeshow reacted to forktender's post in the thread First cook on the Recteq beast. with Like Like.
    It was a little rushed for time, so I ran the temps up to 285*. Our local store had beef short ribs on sale for $5.00 a pound, and...
  • 912smoker
    912smoker reacted to mike243's post in the thread Gas Prices??? with Like Like.
    Filled the wifes car yesterday, $3.47 it took $45 , put $30 in my old truck to go mow Thursday and it was a touch over 8 gallon, didn’t...
  • 912smoker
    912smoker replied to the thread 190 stall?.
    Sounds about right WP. I usually pan them and wrap around 175 or so myself so I don't notice a stall. Gonna be a great birthday meal...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Back
Top
Clicky