Recent content by jerimiah
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Smoked Burger secret?
How does stuffing a burger (say with chunk of cheese) effect cooking times and the capacity to take temperature? Would I just leave one burger unstuffed for taking temperature? I know you cook by temp and not time but how long on average does it take to do a burger with/without grilling (2... -
Brisket cooking time
Sorry....had company over for dinner and kind of lost track of getting pictures before they consumed it all. Will make an effort to start taking pictures more often. -
Smoked Burger secret?
I was at my local BBQ supplier and started a conversation with their smoker expert. He mentioned he had spent 8 years perfecting a smoked burger with no binders in it. Then promptly advised that after 8 years he wasn't going to share his secret on how to smoke a burger without it falling apart... -
Brisket for a bad reason (with Qview) - updated with money shots
I'm sure your friend will appreciate everything you have done. Good friends are those you can turn to when you need emotional support. I have a wireless digital thermometer as I usually do my smokes over night. It alleviates a lot of time running out to check on things. My first one was $20... -
Brisket cooking time
Update from the weekend. Put smoker on checking frequently. smoker maintained around 240F with spikes in both directions depending on cooking cycles (opening door/reheating after opening door). Temps on wireless thermometer for 10.5 pound brisket were: 0 hour - 38F 4 hours - 145F 12 hours -... -
Brisket cooking time
- I have the Bradley Digital smoker (4 rack) I set to 240F. - As I have 2 pieces of meat I use a digital thermometer on the thicker piece and run a good old meat thermometer in the other piece for reference as I go along. Sometimes moving the meat thermometer back and forth to confirm temps... -
Ethan Bowl.jpg
- jerimiah
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Brisket cooking time
I have been smoking now for a year and believe I have my brisket and prok sholders down to an art (or so im told). Of course when there is anything on TV about brisket I usually sit glued to the television. It seems everyone on TV smokes for anywhere from 8-12 hours for "perfect" results. My... -
Smoke time for Chicken Legs with thighs attached
I just put the probe in one of the thighs (currentlt 92F). Thanks for the advice guys!! I will try to post the results later today. -
Smoke time for Chicken Legs with thighs attached
Put these in the fridge last night with my special rub and they are ready to go in the smoker. Going in at 230F but I have no idea how long they should stay in? THis is my first attempt at chicken and I dont want to over/under cook them. Is 4 hours too much?? -
supporting the smf site
I knew about the "Suppport SMF" Link but how do you become a Premiere SMF Memeber ??- jerimiah
- Post #4
- Forum: General Discussion
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ABT's post brisket
Ya..the birthday is today. 36!! Things I learned from todays ABT's: - eliminate the salt in the cheese mix. No feta and no seasoning salt. - cook at least another 30 minutes. Finished mine another 30 minutes in the oven and they were significantly better. Next batch I will try to add crab...- jerimiah
- Post #7
- Forum: ABT's and all things Appetizers
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ABT's post brisket
Pulled the ABT's at 2 1/2 hours and I think I should have kept them in the smoker for another 30 minutes. Still taste great and I put half of them in the oven to see what the extra time would do. I think the bacon needs to be crispy. This is all im smoking for today. I wanted to do these on...- jerimiah
- Post #4
- Forum: ABT's and all things Appetizers
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ABT's post brisket
Ran out of time on Saturday with the brisket! Today is a perfect day for me to try out ABT's!! MIX: Cream Cheese, cheddar, feta, tail onion, crushed garlic, paprika, mustard, seasoning salt, and a splash of warchestershire. Off into the smoker at 230F about 5 minutes ago.- jerimiah
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- Replies: 10
- Forum: ABT's and all things Appetizers
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First Brisket!!!!!!!!!!!!!!
Finished my first brisket yesterday...what a learning experience. Here is what I learned over the past week from everyone on the site. I cooked between 220F and 230F. Mopped every couple of hours. Used a water pan to maintain moisture and heat levels in the smoker. I figure it should have taken...
