Recent content by joelq

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  1. joelq

    HELP! - Brisket took longer than expected - suggestions for keeping it overnight?

    Gypsyseagod - thanks so much for your quick reply, although something you said worried me - did I just grossly overcook this brisket by making it go til 185, or were you just saying that since it's beef, it could be cooked "enough" as soon as it hits 160?
  2. joelq

    HELP! - Brisket took longer than expected - suggestions for keeping it overnight?

    Hi all - I started a 5.7 lb brisket at 10 am this morning, hoping it would finish by 5 pm or so, rest it for a couple hours, then slice and eat for dinner. Well, almost 11 hours later, the internal temperature has just hit 181 F, and we've just decided to go out for pizza. :-/ It's looking like...
  3. joelq

    Variation for my 2nd try at a fatty - with pics!

    It stuck, but not enough to be a problem. I think it depends on how long you've had the meat on the parchment paper, and how wet the paper has gotten. The less time you have it on the paper, the less it will stick, I think. I didn't use any Pam; just put it directly on the paper. And yes...
  4. joelq

    Variation for my 2nd try at a fatty - with pics!

    Hi all - did nothing but fatties in the smoker this past weekend - my second attempt at fatties. My first attempt went really well, stuffed with chopped mushrooms, red and green bell pepper, and shredded cheddar cheese. It tasted awesome, but the one thing I didn't like was how the fillings...
  5. joelq

    just what is a fatty ???????

    I did my first fatty this past weekend - a large chub of Jimmy Dean Regular (is that 32 oz?) flattened, then stuffed with shredded cheddar cheese, chopped mushrooms, chopped green and red bell pepper, rolled back into a log and smoked for 2 hours or so in my Old Smokey Electric. Excellent!
  6. joelq

    First smoke didn't go quite so well! :-(

    Hi all - I finally heard back from Old Smokey on the issues I had with my first smoke. Below is what they said: What they say makes sense and was even in line with what I was suspecting, that the steam causes the meat to cook faster, but I guess I just need to keep experimenting to see how much...
  7. joelq

    First smoke didn't go quite so well! :-(

    Hi Payson - the smoky taste was just right, in my opinion. I think, since the lid was sealed and there were no vents, the lack of fresh air tempered the smoke generation somewhat, and it worked out to be just right. I started with a couple handfuls of wood chips and did not replenish. Although...
  8. joelq

    First smoke didn't go quite so well! :-(

    FlaGriller - thanks for your reply! I did read those same sections in the manual and the quicker cooking times just didn't make very much sense to me. I mean, I just don't see how cooking brisket for 3-4 hours would result in anything but tough brisket, sealed lid or not. I'm hoping to hear back...
  9. joelq

    First smoke didn't go quite so well! :-(

    Hi all - received an Old Smokey Electric Smoker for Father's Day and got to try it out for the first time this past weekend. For those unfamiliar with the Old Smokey, check http://oldsmokey.com/0220ES.html for more information. Basically, it's a vertical electric smoker with a thermostat. It has...
  10. joelq

    Adapting oven recipes for use in smokers

    I have no idea. :-) I didn't even know about "the plateau" until I started reading this forum!
  11. joelq

    Anyone else own an Old Smokey Electric?

    The only other member that I've seen post about his is ChargerPower, but looks like he hasn't been around the past year. :-/ If you have any experience with Old Smokey, please let me know - the guidelines for smoking that I've read here don't jive with the guidelines in the Old Smokey's manual...
  12. joelq

    Adapting oven recipes for use in smokers

    Hi all - as I posted in Roll Call I am very new to smoking and am about to jump in with the Old Smokey Electric that I received for Father's Day. Are there any rules-of-thumb to keep in mind when adapting oven recipes for use in smokers? For example, I have an oven brisket recipe that I use...
  13. joelq

    More than one Thermometer??

    I've always wondered - how deep should the probes be inserted in the meat to get a good reading? How much of the probe is "active"? I'm afraid if I don't insert it far enough that the heat from the smoker itself would affect the reading.
  14. joelq

    Greetings from Dallas, Texas!

    I have years of grilling experience on my Weber Silver B and have long been talking to my wife about wanting a smoker. Well, I guess she decided to call me on it and gave me a smoker for Father's Day! I'm glad I found this forum as I need to learn the art of smoking, and quickly! :-) I got an...
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