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Messages - old sarge

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1
Enjoy. Let us know how the brisket comes out.

2
Anything Goes!! / Re: Tony (Divotmaker)?
« on: October 21, 2017, 08:39:14 PM »
Always good to see you pop in Jason, SI or not.

3
Introductions / Re: Gettin’ my feet wet.
« on: October 21, 2017, 08:36:49 PM »
Welcome Chuck from SE Arizona. Great looking cookcenter. Well done. I passed on my Cookshack to my son when I acquired the 3D.  The SI smokers are a joy to use.

4
Poultry / Re: Smoked Chicken Temp?
« on: October 20, 2017, 06:21:57 PM »
I don't think the temp is a mis-print.  Different folks like different smoking temps. Whether 250 or 275, do not expect crispy skin.  And letting the meat rest is an old standard procedure for all meats regardless of whether they were smoked, grilled, roasted or baked.  It lets the juices revert back into the meat.  The truly important aspect is a correct internal temp, especially with poultry.

5
Anything Goes!! / Re: Tony (Divotmaker)?
« on: October 20, 2017, 06:16:28 PM »
I agree with Jimmy. 

6
Anything Goes!! / Re: Tony (Divotmaker)?
« on: October 20, 2017, 12:29:49 PM »
As I stated a few months back Tony assured me he was fine. Just a lot going on. Considering all the work he had done regarding the forum, writing the instructions and the Lazy Q book plus the testing of equipment and aiding in development, he was plenty busy and this in addition to his regular job.   And the he got the news about his health and this he explained on the forum.   Once one realizes they are not immortal it is natural to set priorities, what is important like ones health and family.  So a complete break may have been required. I called Tony again yesterday and left a message. I suppose he will return when he is ready and only if he wants to.  Until then, for those so inclined, maybe a kind thought and a prayer.

7
What type of tree do you use? / Re: Fruitawoodchunks Question
« on: October 19, 2017, 08:59:09 PM »
I would ask the folks at fruit wood.  Surely they have experimented as well as having documented feedback that should help yu in your choice. Either that or give both a try.

8
Everything Else / Re: Question about smoke absorbtion.
« on: October 17, 2017, 11:45:05 PM »
The 140 mark is also the generally accepted temperature when smoke ring production ceases if you are 'cooking' with wood. And why the ring does not penetrate deeply into the meat.

9
Basics for a Beginner / Re: Cleaning after using
« on: October 17, 2017, 05:21:30 PM »
You have it covered well. As for a full inside cleaning I only clean off loose stuff when it starts to alligator or flake. No detergents. Just a brush. And of course the racks are cleaned after every use. I did a full cleaning on the old Cookshack when I discovered that a rodent had invaded through the grease hole. I used oven cleaner. No harm. Had to re-season.

10
Anything Goes!! / Re: Brisket Serving Size
« on: October 17, 2017, 11:10:01 AM »
5 to 6 ounces per person. But few follow the plan.

11
Everything Else / Re: Question about smoke absorbtion.
« on: October 16, 2017, 10:46:39 PM »
YUP! Twice smoked ham is a real treat.  Goes great with the Thanksgiving turkey.

12
Everything Else / Re: Smoked Beans
« on: October 16, 2017, 10:45:20 PM »
Looks good!  Thanks for sharing!!

13
Model 4D - The Big Daddy! / Re: Cheese
« on: October 16, 2017, 10:42:04 PM »
I've been looking at the chamber sealers but for now have been wrapping in plastic wrap as tight as I can get it and then into ziplock bags.  Seems to be working fairly good.  Still..............

14
Pork / Re: Sunday Ribs
« on: October 16, 2017, 09:38:37 PM »
While I prefer beer, your boycott special looks mighty tasty.  I too have not watched a football game yet; not  even highlights.  I am however enjoying baseball.

15
Pork / Re: Another Boston Butt - Best one yet!!!
« on: October 16, 2017, 09:36:49 PM »
Using a smoker from SI makes this a pretty simple process from raw meat to great eats!

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