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Type: Posts; User: DFW

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  1. Replies
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    4,053

    Here's my post on the subject. I tried to...

    Here's my post on the subject. I tried to include as much information as possible so that anyone following this method should be able to get repeatable results. Be sure and click on the chart so...
  2. Thread: Jerky Dryer System

    by DFW
    Replies
    23
    Views
    16,451

    I have the dryer and it works very well. If...

    I have the dryer and it works very well. If you've ever made jerky before using other methods, a chore you inevitably run into is having to either move the pieces around to insure even drying or...
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    5,845

    Template for foiling the bottom of ST

    I replace the foil in the bottom of the smoker after each smoke, and it was always a bit time consuming trying to cut the exact size I needed and often I'd cut it too small or too big. So I cut out...
  4. I have the cold smoke plate and it works quite...

    I have the cold smoke plate and it works quite well, but the basic method is to leave the smoker on for only 15 minutes, then turn it off and leave the door closed for another 45 minutes. Even with...
  5. I've seen people use a pan filled with water or...

    I've seen people use a pan filled with water or whatever under the meat with ST and other similar types of smokers. I'm not a big fan of this. As the meat cooks it drips down on the smoke house and...
  6. Thread: What Next?

    by DFW
    Replies
    5
    Views
    2,975

    Practice on chicken since it's cheap. Once...

    Practice on chicken since it's cheap. Once chicken is mastered, move on to turkey, goose, duck, cornish hen, etc.
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    2,857

    I'm assuming 100 is a typo and you meant to type...

    I'm assuming 100 is a typo and you meant to type 180F.

    Personally I wouldn't cook a tender cut of meat at such a low temperature. There's really no reason to do so since there's not much...
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    5,905

    Detailed cook time and other info

    Since the question of cook times comes up quite often, I thought I'd post the data from the pork shoulder that I cooked today. It should be stressed that cook times should be based on internal...
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    10,533

    Simple smoked chicken legs and thighs

    10% brine solution: (1 liter of water, 100mg of salt, 1/4 cup molasses).
    Rub: 2 tbs paprika, 1 tsp allspice, 1/2 tsp cayenne pepper.

    Warm brine solution on the stove, stirring until all...
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    2,084

    Whitefish for lunch, ribs for dinner

    Last weekend I was smoking some ribs for dinner and hadn't really planned anything for lunch. So I threw some frozen whitefish fillets (still frozen) on the top rack. I smoked everything with just...
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    3,436

    If you cook the ribs to the 'fall off the bone'...

    If you cook the ribs to the 'fall off the bone' point, you won't be able to easily grill them without them falling apart completely. For St Louis ribs, I've found about 5.5 hours at 225F gets them...
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    3,436

    That's all I used it for. If you follow the...

    That's all I used it for. If you follow the directions that come with the smoker, they give you just enough to season the box so I assume that was the intent.
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    7,730

    I've had the 1100 a few months now and use it...

    I've had the 1100 a few months now and use it regularly. I'm still quite happy with it. As far as capacity goes, here's a few things I have done with the 1100.

    The 1100 isn't big enough to do an...
  14. Thread: Peach wood

    by DFW
    Replies
    4
    Views
    2,675

    Peach wood

    Last February I pruned my peach trees back and saved the larger branches for smoking. Most of the sticks are about 1" in diameter or so and cut to 12-18" lengths.

    Assuming they are dry enough by...
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    First impressions with the 1100

    I bought a model 1100 a few days ago and I thought I'd list my first impressions with it. In retrospect I almost wish I had gotten the 1400. I say almost because this model is pretty small, which...
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    10,090

    I'm not sure what the SmokinTex folks recommend...

    I'm not sure what the SmokinTex folks recommend on this subject, if anything. I don't want to contradict anything they put out, but one thing I can say is last year the FDA revised their internal...
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