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  1. Thread: Newbie

    by ajax
    Replies
    23
    Views
    3,934

    The MOST important thing I learned when I joined...

    The MOST important thing I learned when I joined this group is always cook by the temperature of whatever piece of meat/poultry/fish you’re cooking today. Different pieces of even the same cut and...
  2. Replies
    1
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    665

    Keeping warm in turned off Smokintex

    I’m thinking about smoking a whole ribeye roast for friends on NYE. Guessing it’ll take 4-5 hours at 225 to get to around 125 but welcome anybody’s input on that. My question is what does anyone...
  3. Replies
    4
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    2,623

    Thanks. Right now it’s still WTC and just picked...

    Thanks. Right now it’s still WTC and just picked it up and still hot. Might just leave it there until 4 like you suggested and then pop back in my 1400. I’ll check periodically and see if it remains...
  4. Replies
    4
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    2,623

    Little panic. Need quick advice.

    Having dinner party tonight and smoked a brisket. It was a 12 pounder and based on my past briskets it should’ve taken around 15 hours. I put it in at 10 last night assuming it’d be done around 1 or...
  5. Replies
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    1,237

    That’s a good idea but I’d be afraid I would wake...

    That’s a good idea but I’d be afraid I would wake up a find out the timer didn’t work. Then I’d be in a jam. About the wrap,towel cooler—- have you done that? If so, do you think it would keep the...
  6. Replies
    3
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    1,237

    Brisket timing advice.

    Having friends over this Friday for dinner. I bought a 12 1/2 lb brisket I probably will trim down a little. My question is when to start it for dinner around 7 on Friday. My past experience closest...
  7. Replies
    8
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    3,507

    Just curious how long you rested the steaks...

    Just curious how long you rested the steaks between smoking and searing. I've wondered before if you brought meat to, say, 110 and let rest and temperature dropped before searing if internal...
  8. Replies
    5
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    3,245

    Don't know this is much help but I did a small 3...

    Don't know this is much help but I did a small 3 lb prime rib the other day and it took 1 hr 50 min at 225 to come to 120. It started out at about 44 internal temperature after sitting out about 45...
  9. Replies
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    21,740

    Dumb question, but how did you "dust" the...

    Dumb question, but how did you "dust" the cornstarch on chicken? I'd assume shaking it out of its box would result in clumpy uneven coverage. Did you buy a shaker or something similar? Also did you...
  10. Replies
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    2,015

    Thanks. Sounds like a good suggestion. Next time...

    Thanks. Sounds like a good suggestion. Next time I won't pull it all.
  11. Replies
    3
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    2,015

    Left over pulled pork storage?

    OK...I smoked a really tasty 11 pounder and pull it. Eaten it until I'm almost sick of it for now and have TONS left over. Usually it's so good and moist (read:greasy) the day of cooking but seems...
  12. Replies
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    2,620

    Bad probe or not positioned in the thickest part...

    Bad probe or not positioned in the thickest part of meat are the only two things I can figure. Did you have another thermometer like an instant read type that you could stick in where the probe had...
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    5,501

    My two cents. Where was the thermometer tip...

    My two cents. Where was the thermometer tip placed? 205 should've been falling apart unless the thermometer wasn't sunk into the thickest part to register 205. Only other thing I can think of is a...
  14. Replies
    3
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    1,854

    I ALWAYS cook by temperature with a meat...

    I ALWAYS cook by temperature with a meat thermometer. I usually cook my brisket to about 202 because I like it almost fall apart tender. I'd say about 190 if you want to slice it.
  15. Thread: Smoking a chuckie

    by ajax
    Replies
    2
    Views
    2,004

    Smoking a chuckie

    Has anyone smoked a chuck roast? I was wondering if this cut could be cooked to 200 or so like a brisket and be fatty and tender. Or would it be dry. If so would you cook it like a tri-tip to more...
  16. Replies
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    2,603

    Anybody switched from beef??

    I was was wondering who's smoking more pork and chicken with beef prices getting so ridiculous. I saw a packer brisket the other day in my grocery that was $75. Normally it would've been around...
  17. Replies
    6
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    3,897

    That's what I was trying to say. I'd like to...

    That's what I was trying to say. I'd like to smoke the steaks as long as possible to get the smoke but not cook them much at all or else they are already over cooked before I throw them on a...
  18. Replies
    6
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    3,897

    Lowest temp setting to get smoke

    I was wondering if anyone could tell me what is the lowest temperature I could set my 1400 at and get wood chips to smoke. I'd like to smoke steaks a while to get the smoke flavor but not cook them...
  19. Replies
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    2,687

    Sounds like the infamous "stall". Probly will...

    Sounds like the infamous "stall". Probly will stay in that range for a while before accelerating out. Mine have lasted 2-3 hours in the 160-165 range before getting up to 190-200 that I like for...
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    I cook at 230 for about that time to get to 125....

    I cook at 230 for about that time to get to 125. Then throw on a hot grill for about three minutes per side to get a good char on the outside. When it comes out of the ST it's the color of a brown...
  21. Replies
    2
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    1,610

    Use sauce in smoker?

    Probly a dumb question, but does anyone brush on bbq sauce sometime during smoking their meats? I've got a couple of pork tenderloins I was going to rub and smoke and I'd like get a good bbq sauce...
  22. Replies
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    17,144

    What has been your experience with smoking Prime...

    What has been your experience with smoking Prime Rib as far as getting a good crust on the surface? I noticed some posters just smoked their roast and one pulled it off at low temp and seared on the...
  23. Replies
    5
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    8,756

    Don't show me something that tasty-looking...

    Don't show me something that tasty-looking without details. What's in the jalapenos and time/temp that you smoked them please. Or give me your address and next time you're smoking some:)
  24. Thread: Drip Pan Use

    by ajax
    Replies
    7
    Views
    3,929

    I found out that the half size foil steamer pans...

    I found out that the half size foil steamer pans from Sam's fit the drip pan perfectly. The pan still slides in to the brackets on the bottom just fine. No more washing out the drip pan full of...
  25. Thread: Pork Chops

    by ajax
    Replies
    1
    Views
    1,658

    Pork Chops

    I'm thinking about smoking some thick cut pork chops and looking for advice from anyone that's done it before. Rub, wood, time and temp suggestions appreciated. Also sauce or basting or foiling....
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