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Messages - SconnieQ

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1
Barrels would be oak, with some enhancements from the booze.

2
Pork / Re: First set of Baby Backs on the #2
« on: Today at 01:01:58 PM »
I think everyone undercooks their first racks of ribs. ;D It takes some trial and error based on what you like. I've settled on 5 hours no peek for baby backs. I also like to rest wrapped in foil for 1 hour. That's works for me, because I like to serve them "dry rub" style, then serve sauce(s) on the side. With the 3-step method, and total of 5 hours (2-2-1) is probably going to come up a bit short, because the ribs, as well as the smoker, are cooling off between steps, and it takes a while for the meat and the smoker to get back up to temp. You might try 3-2-1 next time and see how that goes.

3
Pork / Re: First Boston Butt on the #2
« on: Today at 12:53:57 PM »
  Spritzed every 2 hours with apple juice. 
Also, the design of these smokers is to retain smoke and moisture.  Opening the door every 2 hours kind of defeats the design of the box.

+1. No spritzing. A habit I also (happily) had to break coming from a Weber Smokey Mountain. By spritzing, you are actually losing moisture, because you are opening the door. It's counterproductive. You are also dropping the temperature in the smoker every couple hours, which interrupts the stall, releasing smoke, introducing a big gust of oxygen into the chamber, which could cause combustion of your wood, etc. You'll find that keeping the door closed will give you the best results.

4
Poultry / Re: Great Turkey Recipe.
« on: September 24, 2017, 11:30:10 PM »
Sounds like putting everything in a food processor would do the job.

5
Model 3 & 3D - The Big Brother / Re: #3
« on: September 23, 2017, 10:53:38 PM »
If you decide to order some great double-filet chunks from smokinlicious.com, I would recommend cherry, maple, and oak, to fill in the gaps. Hickory of course is a favorite of mine, but you already have hickory pucks. I've really gained a new appreciation for oak on beef. I personally am not a huge fan of mesquite and apple, but everyone is different!

6
What's Cooking? / Re: Dinner for under $10
« on: September 23, 2017, 08:50:38 PM »
That's my absolute favorite from Papa Murphy's. I seem to recall a creamy garlic sauce rather than the stereotypic tomato sauce. The only thing I add is thin sliced fresh heirloom tomatoes, but ONLY when in season from my garden.

7
What's Cooking? / Re: Fish Taco Night
« on: September 23, 2017, 04:18:21 PM »
Homemade tortillas? They at least look "handmade".

8
Auber PID Tips and Tricks / Re: PID with Wifi
« on: September 23, 2017, 04:14:58 PM »
Now that you've ordered your #3, if you don't already own a wired thermometer (you probably do), consider purchasing a Maverick or Thermopro and dropping the wires down the top hole. They are bluetooth, and are what most of us use with the analog controller. If you want multiple probes, Wifi, and an app to control and graph your cooks, you can splurge on something like Fireboard or Tappecue. (Awesome) There are a lot of other similar options out there too. After a few smokes, you might find you don't really need the Auber or Heatermeter precision for box temp. But if you do, you can always add it later. It's a personal preference. There are only a few situations in my mind, like cold smoking, etc., where that kind of precision would be very helpful. I can successfully small scale cold smoke without it though.

9
Model 3 & 3D - The Big Brother / Re: #3
« on: September 23, 2017, 03:53:41 PM »
I am looking forward to it. I have not told the boss yet but I hope to get something smoked for her before she see it  :o

It's going to be pretty hard to hide a #3. ;D I agree with Dave, depending on the flavor of your pucks, cold smokes or low temp smokes like cheese, salmon, or bacon might be a good way to use them. Maybe you can break them up with a hammer a bit to make smaller pieces for cold smoking. They also might work okay for regular smokes. Maybe you can sell them on Craigslist. These smokers require very little wood compared to the way Bradley's gobble up pucks, so be sure to weigh your pucks just like you would weigh chunks.

10
Rubs / Re: Dizzy pig
« on: September 23, 2017, 03:43:28 PM »
I wish the ingredients list was a little more explicit on the spices list.  I've got a cupboard full of rubs that have "spices" that I don't particularly care for but don't know they are in the rub until I purchase it.

Same for me. I've mostly got rubs that people gave me, most of them I don't care for. One thing I don't want in my rub is "smoke flavoring" (it's fine for grilling or baking, not for smoking), and many rubs have that. I also don't care for a strong celery flavor in my rubs. I make almost all of my own rubs. Not only does it allow me to control the flavors for the specific cut of meat, I can control the heat, and also the salt. If I'm brining something, I don't really want salt in the rub. The only rub I use occasionally is Famous Dave's original, and that's only on ribs and sometimes unbrined butt.

11
Model 3 & 3D - The Big Brother / Re: #3
« on: September 23, 2017, 02:44:59 AM »
I think you'll be pleasantly surprised at the quality of the SI compared to your old Bradley. It really is built like a tank. And no more pucks! Really opens up a lot of wood possibilities.

12
Model 1 - The Little Guy!! / Re: First Smoke Meat Choices
« on: September 22, 2017, 04:50:24 AM »
Pork butt for pulled pork is a great first smoke. It's a long smoke that gets the smoker seasoned up good, it's inexpensive, and it's pretty hard to mess up. Look for a bone-in butt that's 8 or more pounds. It does require some time (you will usually start late the night before), and patience.

Patience is required to:
  • not open the door
  • not panic when the meat hits the "stall"
  • allow the meat to get all the way to 195
  • and giving it an hour or two to rest
Putting the meat in...and doing nothing is probably the hardest part for first-timers. ;D ;D Just make sure you start the smoke early enough. The most common thing I hear is "we had to pull the meat out early because we were hungry". A wired meat thermometer dropped down the hole is a must if you don't already have one.

13
Model 2 & 2D - The Middle Kid / Re: First Smoke
« on: September 21, 2017, 12:13:58 AM »
I'm with you on the remote monitoring. I don't have a D model, but if I did, I would still use my Maverick so I wouldn't have to check the smoker. 14 hours for an 8 pound butt sounds totally normal. It's right in that 1.5 to 2 hours per pound range. As far as the temperature fluctuations when the meat was at 185, you were experiencing the "stall", where the meat temperature does not move, or even goes down, possibly for a period of hours. Totally normal. All low and slow cooked meats will go through the stall. Just let it do it's thing. Don't raise the temperature or try to rush it. It is the process that makes the meat tender. You can search the forum for more information, or google "bbq stall". Lots of info out there on the science of what it is, and why it happens.

14
Beef / Re: Costco Choice Brisket
« on: September 21, 2017, 12:00:30 AM »
That's good to hear Gene. Choice used to be all I could get until Costco came to town. I would assume the Choice briskets would still be pretty darn good, but we've been spoiled with the Prime briskets at Costco. It also remains to be seen whether the hurricane in Texas might have an effect on beef availability and prices. So it might be a while before we get the Primes back in Costcos in Wisconsin.

15
Model 1 - The Little Guy!! / Re: New Smoker mystery parts
« on: September 20, 2017, 06:04:06 PM »
#1 Flavor Savor. Most of us just use disposable aluminum loaf pans for liquid, snugged up against the smoke box. No washing required. Not sure if anyone uses this, especially with the #1, which is limited on space for hanging something like this from the racks. Not sure if it would be helpful for collecting drippings. Probably not in the #1.
http://www.smokin-it.com/Miss-Sasha-Belle-p/sasha.htm

#2 Rib Hooks. I got those too, free with my #1. The #1 isn't nearly tall enough to make those work, and even if you had a larger model, I don't know anyone who has used them. They are not necessary or particularly advantageous. I'm still looking for another clever idea for repurposing mine!
http://www.smokin-it.com/Rib-Hooks-p/ribhooks.htm

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