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Messages - old sarge

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Poultry / Re: Great Turkey Recipe.
« on: September 24, 2017, 09:23:38 PM »
Sounds like a good recipe Ray.  May give it a shot someday. 

Model 3 & 3D - The Big Brother / Re: #3
« on: September 23, 2017, 10:16:54 AM »

Model 1 - The Little Guy!! / Re: First Smoke Meat Choices
« on: September 21, 2017, 10:10:01 PM »
Welcome from SE Arizona Baummt22.  I like pork. Ribs are simple and nearly foolproof. And if you get the chance, why not introduce yourself in the intro section and possibly give us a first name.  We don't bite, unless it has been smoked!  Dave

Beef / Re: Costco Choice Brisket
« on: September 21, 2017, 12:49:46 PM »
I am still able to get prime at Costco in Phoenix and Tucson. How long that will last is anyone's guess.

Model 2 & 2D - The Middle Kid / Re: First Smoke
« on: September 20, 2017, 10:13:14 PM »
Welcome John from SE Arizona.  Dave covered the salt issue well. I don't do wireless temperature monitoring but I will add another meat probe for multiple cuts. 

Looking forward to your results.

Pork / Re: Pancake Syrup
« on: September 19, 2017, 11:34:26 PM »
I've done honey but it doesn't stay on the meat very long.

I also would be interested to see how they worked out.  So far, nothing.  Not sure the OP got around to purchasing the smoker.  But then again, maybe he did and is just to busy smoking and eating!

Auber PID Tips and Tricks / Re: Need some help
« on: September 18, 2017, 07:49:16 PM »
I would stick with what you are comfortable with so the 1501 should do you well.  Have you taken your your old one apart to see if a repair is possible?

Introductions / Re: New Here from Kentucky
« on: September 18, 2017, 07:40:28 PM »
Welcome Scott from SE Arizona.  Glad to see you made it over therefrom the other forum.  Enjoy the smoker!

Pork / Re: First Crack At Pulled Pork
« on: September 17, 2017, 01:21:53 PM »
Looks good to me!  Congratulations!!

Pork / Re: First time baby backs in my #2
« on: September 17, 2017, 12:05:24 PM »
Looks good to me.  Ribs can be tricky.  Sometimes moist and fall off the bone and at other times tough or chewy.  It is a rib issue and not a smoker issue. I guess that is why there is BBQ sauce.

Pork / Re: First Crack At Pulled Pork
« on: September 15, 2017, 11:51:03 PM »
I think your plan will work well. I always shoot for an internal temperature of 195; the stall hits at about 170/175.  From that point on it is a waiting game as the temp climbs slowly.   On the subject of wrapping, it depends upon when you plan on eating.  I've wrapped and placed in a cooler for several hours as it finished way sooner than expected.  I have also placed the finished butt in a covered stock pot to rest and pulled a half hour or so later as the butt finished 'just in time' for dinner; in other words, later than planned. This being your first butt, I would go light on the wood, say 3 ounces. Certainly no more than 4 until you see how things go and how much smoke you like.  But that is just me.  I do 5 to 6 ounces on large butts with double digit weight.

Show Us Your Setup! / Re: New Built-in Location for Model 3
« on: September 14, 2017, 02:17:13 AM »
Very nice.

Show Us Your Setup! / Re: New Built-in Location for Model 3
« on: September 12, 2017, 11:29:36 PM »
Looking good Matt!

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