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Type: Posts; User: Wheelz

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  1. Thread: Smoked salmon

    by Wheelz
    Replies
    3
    Views
    2,907

    Question: Is the finished product consumed like...

    Question: Is the finished product consumed like "smoked salmon," or is it flaked and made into a salmon spread or something else?

    Thanks!
  2. I'll start out by stating that what I say = do or...

    I'll start out by stating that what I say = do or use the info at your own risk: That said, I think you could easily leave a decent sized brisket out on the counter-top 2-3 hours. I know I've left...
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    3,819

    Just curious... What is your test for doneness? ...

    Just curious... What is your test for doneness? If you simply going by time, your ribs will probably turn out different every time. Some use the bend test and other look at how the meat pulls back...
  4. Replies
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    13,830

    Interesting concept. Lately, I've been cooking...

    Interesting concept. Lately, I've been cooking my butts to 205* internal & feel that they are borderline mushy in texture. I guess, in theory, if you can hold them at the temp you desire, your...
  5. Thread: making jerky

    by Wheelz
    Replies
    8
    Views
    2,445

    I've smoked quite a bit of jerky & found that the...

    I've smoked quite a bit of jerky & found that the "round" cuts, for the money work great. Cut with the grain if you want it to last longer (more chewy) and against the grain if you want it to...
  6. Thread: Smoke Ring

    by Wheelz
    Replies
    20
    Views
    6,711

    If the whole briquette is not burning, try moving...

    If the whole briquette is not burning, try moving it around in the smoke box. I've found that mt ST woodbox has hot-spots. Seems to be the nearer to the door, the hotter it is.

    On the SR, I...
  7. Replies
    5
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    1,430

    Prepping a few slabs of babybacks right now. ...

    Prepping a few slabs of babybacks right now. Having some friends over for a 4th of July celebration.
  8. Replies
    9
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    7,454

    djousma - Just making a statement, not...

    djousma - Just making a statement, not criticizing anyone, not my style.

    Have a great day! ;)
  9. Replies
    9
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    7,454

    I will preface my comments by first stating that...

    I will preface my comments by first stating that I haven't a clue how altitude effects the ability of the ST to reach a desired temp. That being said, I have smoked a bunch of briskets! First, I...
  10. Replies
    3
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    1,979

    Maybe the best thing to do is to start with...

    Maybe the best thing to do is to start with smaller briskets and work your way up, keeping track of the weight and dimensions. Remember that you can put the brisket in on an angle. And, it really...
  11. Replies
    14
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    4,044

    I've had mine since '02. It's stays covered up &...

    I've had mine since '02. It's stays covered up & outside all the time. The only thing I've ever used to clean the outside is a damp rag & a little extra elbow grease around the top vent.
  12. Replies
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    4,766

    Notes on a Tri-tip: Unlike the brisket, where...

    Notes on a Tri-tip: Unlike the brisket, where you are trying to get it well done & tender all the way thru, on the tri-tip you are looking for a medium-rare temp. You'll want to take it to...
  13. Thread: First Smoke

    by Wheelz
    Replies
    4
    Views
    1,396

    Congrats on your first smoke from another...

    Congrats on your first smoke from another Razorback! I agree with the posts above. Taking the yardbirds out at 165* will give you jucier meat. And on the skin... I've found that fighting to get it...
  14. Sodaking27 -- I must agree with the folks above. ...

    Sodaking27 -- I must agree with the folks above. I've owned my ST for 10+ years and have never been disappointed with the results of a butt/shoulder. I am a member of another forum and the...
  15. Replies
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    7,631

    What temp are you using for smoking? Thanks!

    What temp are you using for smoking?

    Thanks!
  16. Replies
    19
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    7,960

    I agree with BillyBob! :) Use your smoker. ...

    I agree with BillyBob! :) Use your smoker. And... As for "not using too much wood," I've smoked a lot of butts and have yet to over-smoke one. ;) As for the book that comes with your smoker, the...
  17. Thread: Makin' Bacon

    by Wheelz
    Replies
    8
    Views
    4,236

    Lookin' REALLY good, David. Wish I had a...

    Lookin' REALLY good, David. Wish I had a scratch-n-sniff monitor! :D

    Good job!
  18. Replies
    2
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    1,402

    I've smoked ribs, brisket, butt & more in much...

    I've smoked ribs, brisket, butt & more in much colder weather than 30* with absolutely no issues. Have a pal in Maine who has smoked in MUCH colder weather (sub zero) and had no time/temp...
  19. Replies
    28
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    20,466

    Deep-South, How did you like the flavor? Was...

    Deep-South,

    How did you like the flavor? Was the smoke too heavy or just about right? Anything you would do differently or change next time? A "twice smoked ham" is on my to-do-list in the very...
  20. Replies
    7
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    2,774

    Gotcha, Jim. My bad on the misunderstanding. ...

    Gotcha, Jim. My bad on the misunderstanding. See what happens when you get old? :eek:
  21. Replies
    7
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    2,774

    I'll have to respectfully disagree with the...

    I'll have to respectfully disagree with the above. I find that wood "chips" burn up too quickly. I get much more mileage out of a 3-4 oz chunk of wood than I do out of the same amount of chips. ...
  22. Thread: Boom and Hiss

    by Wheelz
    Replies
    12
    Views
    3,584

    Rick -- Consider yourself blessed! ;) Not...

    Rick -- Consider yourself blessed! ;) Not everyone gets to experience the "big bang!" My unit is eight years old. I experienced the third bang about two weeks ago. Always interesting. I'd LOVE...
  23. Replies
    16
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    150,851

    Agree with all. Please don't mistake my posts as...

    Agree with all. Please don't mistake my posts as being argumentative. Just stating an opinion. ;) If y'all are happy & satisfied, well, that's what counts! :D
  24. Replies
    16
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    150,851

    I wouldn't waste my time on sliced pork butt. ...

    I wouldn't waste my time on sliced pork butt. Butts were made fer pullin', just my opinion tho. If you want sliced pork go for a leaner, less fatty cut like loin or tenderloin. Just sayin'!! :D
  25. Replies
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    3,940

    Kinda got the feeling y'all aren't gonna get a...

    Kinda got the feeling y'all aren't gonna get a response from Wild Smoke. This was his first & only post & was back in June of 2010.

    If any of you have experimented with his recipe, please post...
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