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Messages - SuperDave

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1
Model 1 - The Little Guy!! / Re: Getting started!
« on: January 14, 2018, 06:44:04 PM »
The best part of this photo is the little guy helping!
He learned early from dad that kitchen help gets early taste tests.

2
Model 1 - The Little Guy!! / Re: Getting started!
« on: January 14, 2018, 01:45:56 AM »
So how’d it taste?

3
Model 1 - The Little Guy!! / Re: Getting started!
« on: January 13, 2018, 04:40:18 PM »
Derek, did you just pull it at 190 because that was your set temp or did you do a bone wiggle to make sure it was ready? 

4
Model 1 - The Little Guy!! / Re: Getting started!
« on: January 13, 2018, 01:11:02 PM »
Derek, it sounds like you are having a great first smoke with no issues and you'll be able to eat at a reasonable hour.  Just don't get spoiled and expect them all to be this easy. Lol!

5
Model 3 & 3D - The Big Brother / Re: Output status indicator
« on: January 12, 2018, 10:35:18 PM »
I think that’s what I said.  :D

6
Model 2 & 2D - The Middle Kid / Re: 4* outside
« on: January 12, 2018, 10:26:05 AM »
RW, do you have an analog unit or a D model?  The PID is what hates cold. 

7
Model 3 & 3D - The Big Brother / Re: Output status indicator
« on: January 11, 2018, 06:01:44 PM »
The green light stays on solid until the box temp reaches about 30 - 40 degrees before your set temp so that it eases into that temp without severely over running it.  My red light on top of the smoker is so dim that I barely see it unless it is dark out. That is the light that they are talking about being synchronized with, both solid when one is solid and both blinking when one is blinking. 

8
Introductions / Re: Greetings from Cincinnati
« on: January 10, 2018, 09:01:41 PM »
Welcome Greg! 

9
Appetizers and Side Dishes / Re: Pickled Eggs Sweet and Spicy
« on: January 10, 2018, 10:28:31 AM »
You guys know that the next evolution of this is going to involve cold smoking the eggs first, right?

10
Appetizers and Side Dishes / Re: Pickled Eggs Sweet and Spicy
« on: January 08, 2018, 06:37:53 PM »
I'll be sure to give that a try on the next batch.  Thanks!

11
Appetizers and Side Dishes / Re: Pickled Eggs Sweet and Spicy
« on: January 08, 2018, 05:25:19 PM »
Now if I could only peel a perfect HB egg!!!  Lol!  My test batch is only 6 eggs in case no one likes them. 

12
Pork / Re: Fresh Ham
« on: January 08, 2018, 05:22:15 PM »
My ex-MIL used to bake fresh hams for holidays.  They are great even without curing. 

13
Beef / Re: Ribeye Roast & All In One Extras
« on: January 08, 2018, 10:32:41 AM »
  Will start the taters earlier next time.
That's one of the cons to these great smokers.  No starting something "earlier".  When the smoke is gone, it's gone.  I guess that's one of the reasons I have 3 smokers.  Lol!

14
Model 1 - The Little Guy!! / Re: Getting started!
« on: January 08, 2018, 09:28:49 AM »
Dave do mean halfway through by time or at a certain IT? 
I'll usually smoke for 4 to 4.5 hours and then wrap with some apple juice or soda in a foil pan.

Quote
Also do you wrap to maintain moisture?
Yes, but just one of the reasons.  As I mentioned, it reduces time significantly and I like all my meat fall apart tender.  If you are a hard bark guy, this method adversely affects that. 
Quote
Is a few hours always a normal time for meat to rest (or specifically pork butt)?
Generally normal for large cuts like pork butt and beef brisket.  However, these cuts will stay hot for up to 4+ hours with no problem. 

15
Model 1 - The Little Guy!! / Re: Getting started!
« on: January 07, 2018, 08:43:59 PM »
Derek,
I wrap my butts  1/2 way through and your time of start works great for your size of butt. If you don’t wrap, you will likely be closer to 2 hours per pound including rest time.

Regarding wood, 6 oz. is about right but a little light for my tastes.

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