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  1. Replies
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    Glad to help! Some folk wrap in butcher paper. It...

    Glad to help! Some folk wrap in butcher paper. It helps keep the bark but can function similar to foil without destroying the bark. It'll help that temp ramp up quicker in the stall and beyond. Once...
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    How were they? Look good..... As to wrap, I...

    How were they? Look good.....


    As to wrap, I have seen folk wrap in butcher paper, or foil. In my mind, you lose bark with foil since it holds moisture in. I have wrapped with butcher paper, and...
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    Stall is normal. When it takes off again, get...

    Stall is normal. When it takes off again, get ready. It’ll be done soon.
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    Yes, applies to both, but the point and flat will...

    Yes, applies to both, but the point and flat will react differently and at different rates. Can't stress enough the need for a dual probe remote read thermometer. Put the probes in and run the wires...
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    While I think the recommendation for time is an...

    While I think the recommendation for time is an hour and a half a pound at 250. I like 225 and an internal temp of 195 to slice. And slice across the grain. Some care must be taken with the flat....
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    Seems kind of long for time. You didn't use a...

    Seems kind of long for time. You didn't use a probe to cook, but did you check temp when it was done? Temp REALLY is the key with these, much moreso than weight.
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    Sideways or right side up, I'm of no help, Soda....

    Sideways or right side up, I'm of no help, Soda. But if you need a taste tester, with THAT I could be of some assistance..... Both looking great, as usual!
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    Hope that butt came out for you!! Glad my...

    Hope that butt came out for you!! Glad my thoughts on the pork rack helped!!
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    Congrats on the new addition! One more reason to...

    Congrats on the new addition! One more reason to not live in a "managed" community. Gotta say, though, for $60, I hope you can sleep at night, but with that Tri-tip, perhaps a solid couple helpings...
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    Thanks for stopping back RDP. Please share more...

    Thanks for stopping back RDP. Please share more info on time, temp, rub, etc. to help us all in the future!
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    I have not, but I would treat it like a pork...

    I have not, but I would treat it like a pork loin, and smoke it with apple and cherry, or all cherry, to an internal temp of about 165. I'd think about rubbing it with a brown sugar, black pepper and...
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    I do not have a recipe, but found this. Here’s...

    I do not have a recipe, but found this.

    Here’s a recipe, https://blog.cavetools.com/how-to-make-your-own-smoked-paprika-at-home/ It’s also called Spanish paprika or Pimenton in the store.
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    Are you doing the point or the flat? When they're...

    Are you doing the point or the flat? When they're together, the flat gets moisture from the fat in the point. Once you separate them, it seems like the flat can dry out if there isn't enough fat on...
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    Predictable ribs

    Havenít been into the smoker in too long. Havenít lost the magic, though. Three racks of baby backs, my own white sugar, beau monde, Tony Chachere Cajun seasoning mix and them a salt/spice commercial...
  15. Thread: Smoke Chips

    by bigwalleye
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    I'm 6 ft and 260 with ham hands as well. I went...

    I'm 6 ft and 260 with ham hands as well. I went the postal scale route, since I have one. My dietary scale involves the capacity of the dinner plate relative to the appetite.
  16. Thread: Tri tip

    by bigwalleye
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    4,350

    Poacher, not my post initially, but I always add...

    Poacher, not my post initially, but I always add 4 or 5 charcoal briquettes to a cook, or lump charcoal if i can find it. The charcoal gives a nice add to the flavor, and enhances the smoke ring. It...
  17. Thread: Smoke Chips

    by bigwalleye
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    7,918

    A postal scale, a dietary scale, or a scale app...

    A postal scale, a dietary scale, or a scale app on your smart phone, in that order.

    Its tough to guess weight on a chunk, but easier on chips if you're doing a short dense smoke, like cold smoke...
  18. Welcome to the forum!!!! Lots of choices, and...

    Welcome to the forum!!!!

    Lots of choices, and you can certainly run it down the vent tube, but a remote read gives a second remote read head, so you don't even have to go outside. I like to use an...
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    Bursting out from where? How old is the smoker,...

    Bursting out from where? How old is the smoker, and which model?

    A little leakage around the door is normal when the smoker is new. Once a creosote buildup occurs, it will stop on it's own.

    If...
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    I agree with John G. It's all about temp. Time is...

    I agree with John G. It's all about temp. Time is merely a guideline.
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    Little to none. The bird temp is the operative,...

    Little to none. The bird temp is the operative, and that should hold just fine so long as you're not taking a lot of time. The cabinet temp will drop, but the thermostat should turn it back on and...
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    Lookin' good, Wil!! For cruzermon, google...

    Lookin' good, Wil!!

    For cruzermon, google "Miner's Mix", one of my faves, or Lawry's seasoned salt or Lawry's Cajun if you can find it. Also, Hy's Seasoned Salt from Canada is also a hit.
  23. Thread: First cook

    by bigwalleye
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    Congrats on the first cook! The say you always...

    Congrats on the first cook! The say you always remember your first time.....

    Don't be afraid to shorten the "2" and lengthen the "1". Also, as a suggestion, if your rub is sugar based, the foil...
  24. Thread: Smoke ribs

    by bigwalleye
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    Looking good, Nellie!!

    Looking good, Nellie!!
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    Wow!! Those sound fantastic!!

    Wow!! Those sound fantastic!!
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