Recent content by cgreentx
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How do you keep your probes alive and accurate
My luck varies it seems. I've got a few that have lasted in the dozens, and others that seem to die after 1-2. I took some Polders back a few times when they died right away or didn't even work properly out of the box, but these are all dying after the return period. Oh well. I guess it will...- cgreentx
- Post #8
- Forum: Meat Thermometers
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How do you keep your probes alive and accurate
I'm having mixed results with Maverick and Polder probes. I'm going out of my way to keep them out of water, but it seems that the smoker kills them way faster than my oven ever did. They seem to start out fine but after a smoke or two i just can't trust them anymore. Does anyone have any...- cgreentx
- Thread
- Replies: 21
- Forum: Meat Thermometers
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Split turkey?
i hope so.. my birds are almost thawed and I have no clue how much time i need lol. Chris -
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Split turkey?
Would you put that skin up or down in the smoker? How much of an effect on cooking time are we talking about here? Half? Chris Green -
Split turkey?
I am curious as well.. I'm planning to toss two 12 lb birds in the smoker and need to get an idea on the time. Am I crazy to do this without splitting? Does anyone have instructions on splitting/quartering them since I didn't have a butcher to do it? Chris Green -
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Beef Tri Tip
Smoked tri-tip is best served medium rare. This isn't a cut like Brisket you need to cook for many hours to make edible. I pull mine at about 140ish personally. See my other topic for more info. http://www.smokingmeatforums.com/viewtopic.php?t=1682 Chris Green -
High temp method for smoked prime rib
I don't know if any of you are fans of Good Eats, but Alton did a wonderful show years ago on the Prime Rib. If I recall correctly he preferred to actually cook it slow and then do the crust at the end. It was backwards from what I'm used to, but looked good. I'll try to dig it up... -
Sirloin Roast
Awww don't be so harsh on the Mesquite. Its a very good flavored wood in moderation. :) -
Sirloin Roast
I never burn straight mesquite.. Always oak/mesquite in a 2/1 ratio or so. For my tri-tip smoke i did charcoal with oak/mesquite mixed and it worked well. My father likes to burn straight mesquite and it overpowered an otherwise great brisket. Chris Green -
Help me reproduce Texas Land and Cattle Smoked Sirloin
Well the nice thing around here is that tri-tips are never on the shelf so both times I've requested them they had to cut them special for me meaning VERY fresh cuts. :) Chris Green -
Help me reproduce Texas Land and Cattle Smoked Sirloin
Here in TX I didn' teven know what a Tri-tip was until this experiment. I love them smoked so much though that I may have a hard time bringing myself to grill one. :) I guess they are a pretty common steak in California, and end up in the Ground Beef in most parts of the country. Chris -
Help me reproduce Texas Land and Cattle Smoked Sirloin
We decided for a round two this weekend. I had a bunhc of guys over so I hit HED and got two tri-tips totalling in at 4.5 lbs for $17. This is the cheapest gourmet dining you can do... I managed to keep the smoker dead on about 230-240F as I smoked it for about 2 hours. I pulled it when the... -
Comments on New Braunfels Super Longhorn Deluxe Modification
Well.... I typically burn wood, not charcoal... Though a basket would be nice for those long burns all night with brisket, etc. What I'm more concerned with is the uncontrollable air coming in the bottom. I may just kill off the ash pan for now and decide what else to do later. Chris Green...- cgreentx
- Post #5
- Forum: Wood Smokers
