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Messages - SconnieQ

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Model 2 & 2D - The Middle Kid / Re: First Cook - FINALLY
« on: March 21, 2018, 01:06:50 AM »
I don't like much celery flavor in my rubs either. Which is why I usually make my own. Lots of rub recipes out there, and the ingredients are pretty common spices you probably already have in your spice collection. I often use Famous Dave's as an "ingredient" in my own concoctions.

Gadgets and Gizmos / Re: Meat slicer opinions
« on: March 15, 2018, 03:32:49 PM »
I've found the most important thing for me is how easy it is to clean. For a home slicer, it is an every now and then event. And if cleaning is a pain in the butt, then you are not going to use it. The commercial machines are great, but they can be a long, involved process to clean. You might be able to find them for a great price though. But if you just dread using it because your small job is not worth the time it takes to clean the slicer, then it is not useful. If it means I must go a little slower for the small slicing job I have on a less powerful, but easy to clean machine, then I'm happy to go slower.

Anything Goes!! / Re: Thermoworks products
« on: March 14, 2018, 08:18:31 PM »
I'm good for thermometers at the moment, but I do want that ThermoPop. Not that it would break the bank. Guess I'll sign up and see what they send me. I can always unsubscribe.

Guide to Smoking Times, Temps, Woods / Re:
« on: March 14, 2018, 08:13:54 PM »
Did you have to join the site to buy?  I can't get access to that site.

Dave, looks like it is a secure site, so on it's own doesn't work. You need the full URL with includes the "s" in the https

Anything Goes!! / Re: Cooler
« on: March 14, 2018, 08:07:37 PM »
Looks like a perfect size and shape for resting meats.

What type of tree do you use? / Re: Smokinlicious wood order
« on: March 14, 2018, 08:03:18 PM »
+1 on Tony's advice, 1 cu ft box, 3 varieties, double-filet. You'll probably still have to spit the double filets to get them to fit. The 2/3 cu ft box is also a good choice. Enough wood to last quite a while since these smokers use so little. Their website is just pretty terrible. But their wood is great! You might need to try a different browser. I'm using Chrome, and it's a little weird. Safari works a little better. The link below will get you to the double-filet page. Type in your 3 wood selections in the field under the "box size" pull-down menu. My top 2 must-haves are hickory and cherry. For the third wood, I usually choose Maple. Nice mild wood. I also like red oak for beef, so I'm pretty torn on the 3rd one. If you like poultry, you might want to try pecan. I don't know if they have pecan, since I can't seem to find a list of wood species ANYWHERE on their kind of goofed up website right now. Can anyone else find a wood species list? They've changed their website, and now I don't see it. You can also ask smokinlicious for a couple samples of some other woods, and they throw them in your order for free. You can ask for them in the "wood selections" field. And the samples are enough wood for several smokes.

Fish / Re: Hot smoked Salmon, Chilean Sea Bass, Sablefish (Black Cod)
« on: March 14, 2018, 07:34:42 PM »
Kari, rough measurement for the 4 parts brown sugar, 1 part kosher salt. Tablespoons, multiple tablespoons, or cups.

A typical salmon smoke for me would be 6 approximately 4" x 4" pieces of filet, which I lay out in a single layer in a 9x13 glass pan for curing. I usually start with 2 cups brown sugar and 1/2 cup kosher salt. Then if I feel I need a little more to really pack it on there thick, I will mix up a little more (maybe another 1 cup brown sugar to 1/4 cup kosher salt). If I'm doing eight 4" x 4" filets, then 4 cups brown sugar to 1 cup kosher salt seems to work just right. You really want to pack it on there above and below your filets. You can't really put too much on, since the curing stage is more about time than amount of cure. Those are the general amounts you can expect to use anyway. You won't be getting out your tablespoons for this one. ;)

Dry-Aging Meat / Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« on: March 14, 2018, 07:21:22 PM »
I've seen lot of people do bone-in without any trouble. I'm not 100% convinced that it is the issue. I've also seen similar comments about the surface smell with the umai bags in general for 60+ days. My feeling is that bone-in is fine, but if going longer than 45 days, the porous bones might have a lot of extra "flavor". So be prepared for that if eating the bones. And if going more than 45 days in general, and you find an unpleasant surface smell, and you notice thin tacky lines that look like they came from small wrinkles in the bag, then rinse off the meat prior to trimming. The inside of my roast was excellent. But I should have rinsed the surface. I watched a youtube video last night of a guy who had the exact same experience as me. He aged for 65 days bone-in, commented on the funky surface smell, and was planning on doing the bones sous vide. And like me, the interior meat smelled good. He even left the crust on his steaks, and liked it better than trimmed. Not sure about that...

Fish / Re: Hot smoked Salmon, Chilean Sea Bass, Sablefish (Black Cod)
« on: March 13, 2018, 11:01:37 AM »
I usually use a heaping cup or so of chips. I don't weigh them, because chips dry out so fast that they are pretty light, so I go by volume for chips. I soak the chips for an hour or more if they seem really dry (which they almost always are). At 180, salmon with be done (internal temp of 130-135) in about an hour to 1.5 hours, depending on the thickness of the fish.

Model 3 & 3D - The Big Brother / Re: First impressions
« on: March 12, 2018, 10:23:35 PM »
Your chicken shouldn't have had a bitter taste if your chunks were black. Doesn't sound like the higher temp caused combustion, so I don't think a heavier layer of foil is your answer. How much wood did you use? What kind of wood did you use? Chicken takes less wood than ribs. Start with around 2-3 ounces and see how you like it. You might try less wood next time. Also, if you used something like hickory or mesquite, you might try a milder wood, like maple, cherry or pecan.

Dry-Aging Meat / Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« on: March 12, 2018, 10:17:17 PM »
I have never experienced that & I have gone well past 60.

Yeah, seemed like maybe some trapped moisture in the fine wrinkles of the bag. The meat underneath was fine.

Model 2 & 2D - The Middle Kid / Re: First attempt and two pork butts
« on: March 12, 2018, 09:16:49 PM »
Your first butt smoke sounds like it went just right. I find the same sort of temp difference when I smoke a whole packer brisket, cut into two pieces to fit in my #1. The two pieces can be pretty far apart in temperature in the beginning, but they end up right where they should be in the end. A good lesson not to panic early on.

Anything Goes!! / Re: Poker and Pork
« on: March 12, 2018, 09:02:47 PM »
That's a pair that's always a winning hand!
Thanks captain cornball!

Pork / Re: Babies today
« on: March 12, 2018, 01:34:11 AM »
No even picture worthy. Smoked for 4:30, rested for 30 minutes. Ribs were dry. Complete failure. I think 4:00 and then wrap. Only good thing my new rub was really good.

I have a couple theories. You might have lost a lot of moisture due to opening the door 3 times for spritzing. I think spritzing is counter-productive with these smokers. Did you use a water pan next to the wood box? Also, 4:30 seems like they might have been undercooked, not overcooked. Especially If you opened the door 3 times. You lost a lot of heat, and it takes a while for the heat to recover. In my opinion, every time you open the door, you should add 30 minutes to your cook time. So 4:30 would be pretty short for opening the door that much. It's best to keep the heat consistent in order to convert the connective tissue into gelatin. For me baby backs take around 5 hours, 225, no peek or wrap. Sometimes 5.5 hours. I think a lot of people equate tough with dry. If they weren't cooked enough for the tough connective tissue to convert to gelatin, they would seem dry. The meat would be firm, and the gelatin has not formed yet, so the muscle tissues would lack moisture. Gelatin is what gives tough cuts of meat that unctuous moist melty mouth feel.

Smokin-It Announcements! / Re: March madness sale
« on: March 12, 2018, 01:10:12 AM »
Ahhh. A new goal in life. Be so appreciated as to have my own coupon code. ;D

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