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    Hi Guys, Sorry i've not been on, I got super...

    Hi Guys,

    Sorry i've not been on, I got super busy at work and haven't stopped. I'm leaning towards the temp probe being faulty for the second time. Its time to invest in a better probe. The times...
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    Hi both ��, Brisket 7lb, cooked at an oven...

    Hi both ��,

    Brisket 7lb, cooked at an oven temp 200'f at 7hrs the internal temp said it was 205'f checked it, it was a mile away. Popped it back in for another 2 hrs and it was nowhere near ready...
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    OK, Definitely having problems here, i just ran a...

    OK, Definitely having problems here, i just ran a calibration and the probe is perfect. The brisket was under cooked and the pork is defiantly not ready to pull the shoulder bone. Whats going on????
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    Having a few issues, i think my meat probe has...

    Having a few issues, i think my meat probe has gone faulty, the meat is showing an internal temp of 205'f but its definitely nowhere near. i removed the brisket and rested it for 1 hr and the meat is...
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    New Blend Test Alder & Damson

    Hi All,
    The last blend was good, i just want to tone down the smoke a tad. I've dropped the Apple so I'm just running with 1oz Alder and 1oz of Damson (Plum)

    I'll let you know how this goes.
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    All noted guys, Again, thanks for all your...

    All noted guys,

    Again, thanks for all your help so far.
  7. Thread: Roasting Dish

    by Kris
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    Roasting Dish

    Has anyone cooked a brisket in a roasting pan in the smoker and if so what was the result? And why did you do it?
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    I agree, I think that poss raise the temp in...

    I agree,

    I think that poss raise the temp in the stall with the second element for an hr or so. Does anyone have any experience with this??
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    you did! Boy was it good. I would like to...

    you did!

    Boy was it good. I would like to find some foil dishes that just fit/fill the whole rack. then i have no wasted space.
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    Darren Thanks ;) The temp numbers I've taken...

    Darren Thanks ;)

    The temp numbers I've taken notes of thanks. Its hard working everything in Fahrenheit but I'm starting to prefer it.

    I buy from the Farmer direct, my last cut was from a back...
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    Thanks, I'm changing things a little, first of...

    Thanks,

    I'm changing things a little, first of all the blend. Tonight's blend will be 1oz Oak, 1.5oz Maple, 1.5oz Alder. I am going to foil 3 hrs from the end. I'm also running an injection...
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    The bark wasn't that thick. 14hrs at 185'f. The...

    The bark wasn't that thick. 14hrs at 185'f. The internal temp was 185'f
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    Sorry one is sideways

    Sorry one is sideways
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    Photo's..... Here you go. It was near the top...

    Photo's..... Here you go.
    It was near the top of the smoker 351352
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    Didn't like the Oak

    Hi All,

    I did another Brisket test (Second one) I ended up with the same result. super juicy on the inside, but the outside was a little tough and leathery. I used 5oz of oak, probably to much...
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    New Wood blend test

    Hi All,

    I did another Pork Butt test, I used an Apple and Damson blend. I also sat the butt in a bath with Apple juice and white wine vinegar. I can't explain how good it came out.
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    Hi All, I did another Pork Butt test, I used...

    Hi All,

    I did another Pork Butt test, I used an Apple and Damson blend. I also sat the butt in a bath with Apple juice and white wine vinegar. I can't explain how good it came out.
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    Thanks Guys, I really appreciate the info re...

    Thanks Guys,

    I really appreciate the info re the elements on the initial heat up and the out side temp. All makes perfect sence.

    Kristian
  19. Thread: Result!

    by Kris
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    Thanks Darren & Jim, Road trip :) It's all...

    Thanks Darren & Jim,

    Road trip :)

    It's all falling in to place, thanks for the info on the warm up with the two elements. I have a Pork butt going in tomorrow and i'm doing a 4oz blend, i'll...
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    Thanks guys, So are you guys saying because...

    Thanks guys,

    So are you guys saying because of the size of the box and even heat i should always run it with both elements heating????
  21. Thread: Result!

    by Kris
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    Thanks Jim, Anytime if your in the North West...

    Thanks Jim,

    Anytime if your in the North West of England :)

    Kristian
  22. Thread: Result!

    by Kris
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    Result!

    Hi All,

    I had some great new today, I passed my Food Safety and Hygiene Exam. It was the last little thing i needed to get in place so i can start booking Food shows etc. Lots of full on...
  23. Thread: Howdie!

    by Kris
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    Hi Buba1, Big welcome to the family also, I'm...

    Hi Buba1, Big welcome to the family also, I'm also a new member, and these guys are helping so much. Stick around, I'll look forward to swapping some info as I get better.
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    Hi Bigwalleye, Again thanks for the info on...

    Hi Bigwalleye,

    Again thanks for the info on the foil. Non foil it is then.

    Yeah, I got the stall last week, she sat at 170' for 2 hrs. With the 1500 you can kick in the second element, but I'm...
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    Hi Darren, Ahh..... If my memorie serves me...

    Hi Darren, Ahh..... If my memorie serves me correct, that's a line from Resovour Dogs :)
    Thanks for the heads up on the non foil.
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