Recent content by mtnwalker
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Brinkmann Smoke N Pit low temps, too much charcoal
Judging from the pictures....your problem is that baffle that is forcing the heat/smoke to go beneath the tuning plates in the grill/cooking chamber. That baffle is basically snuffing the fire just by forcing the heat/smoke....DOWN. I tried once to set a firebrick partly blocking the upper part...- mtnwalker
- Post #93
- Forum: Charcoal Smokers
-
Picnic cut shoulder questions
I agree with the above.....the final temp would dictate slicing/chopping, but not pulling..to get the smoke flavor....chopping and mixing the outer bark in with the center meat is the way to go at this point. I normally foil the roast at 170F, continue the heat till 195, then set the foiled...- mtnwalker
- Post #10
- Forum: Grilling Pork
-
3 Shoulder / Picnic Ham Smoke w/ Q - View
Another idea for the skin that was filet'ed off at the beginning...if you have a dog....smoke the skins, cut in chunks/chips and doggie can enjoy some treats...... -
Do they still make New Braunfels griller/smokers?
The heavier gage metal.......doesn't help so much with insulation as it does plain old strength....it won't warp under heat like thinner gage does....and it resists rust better than the newer grades/lighter gages of steel......plain and simple........made better.......is made better.- mtnwalker
- Post #14
- Forum: Charcoal Smokers
-
Just bought an old New Braunfels smoker....Help, has anyone seen this model?
El Dorado.....only bad thing is the vents are sideways...so a strong wind can disrupt airflow....I like vertical chimneys best.........use top vent closed /bottom open to keep in heat/smoke...use top open to help air flow and less smoke...- mtnwalker
- Post #17
- Forum: Charcoal Smokers
-
Turkey Brining Explanation
Great article...one thing I'd say....just keep in mind, the water/fluid in the body isn't pure water....it is a saline solution...(that is why they hang an IV of "saline solution" when someone is at the hospital...) .so if a brine is outside the body...it is not salt water on the outside, and... -
Big batch of Almonds... Varying flavors
I was going to be doing some almonds and a pan of pecans in the next several days myself...I'm gonna try a molasses/butter/salt mix, next time I may add some heat/onion to see how it compliments..... if I keep the temp around 250....what do you think the total smoke time should be...- mtnwalker
- Post #12
- Forum: Fruit, Nuts & Vegetables
-
Cleaning surface rust off fire box
What I've done is coated the exterior of the surface rusted grill with used motor oil, and let it set a few days, took a steel brush and scrubbed it using more oil as a lube/solvent, finally cleanup with kerosene to see what kind of pitting I had, rubbed the whole thing with some old...- mtnwalker
- Post #8
- Forum: Side Fire Box
-
relatively new from western NC."mtnwalker"
and just to update...equipment wise....a local guy had one of the Brinkmann pit cookers with the offset firebox....about the same age as my original 1996 Brinkmann....he never used it......gave it to me...it is just as good and strong as it always was...... -
How to serve Christmas Gifts
If I have smoked a roast or bird as a gift for someone..and give it to them in the next day or so...I would just fridge it and give to them cold.....they can freeze it or warm it at that time whichever works best for them....I would recommend that for the reheating...just warm in a real oven at...- mtnwalker
- Post #4
- Forum: Food Safety
-
How do you clean your dehydrater trays?
I normally just soak mine for a while in soapy water....use a brush to easy scrub....just be patient basically...but you can also start your jerky..(wet)..laying on foil....give it time to dry some and then take the strips off the foil and put on the rack to continue drying to the finish..- mtnwalker
- Post #7
- Forum: Making Jerky
-
Deep Fryed Turkey
I normally put my seasonings (meat tenderizer, poutry spices and pepper)in some water...put in a trash bag with the turkey in a cooler/ice for a couple days before I fry it. Seems to soak in as good as if I injected it. I do have a depth gauge stick marked for how deep the oil is for different... -
2 fatties and scrapple
I tried to warm souse in a microwave once.......it disappeared...only a few little scraps were left....so it might be good smoked...I don't know.....but do it like you would cheese.....keep the temps low and let the smoke do the work.... -
Noob-esque Country Rib Questions - mostly about Foiling
Today i smoked a pork butt for about 5 hrs, up to 170f, then i foiled it and kept it going up 195... I took a pan, opened up some foil sheets, put the roast in, poured a mix of apple juice/balsamic vinegar/clove powder over it and wrapped it up and put it in the cooler....when I pull it later... -
buckboard bacon ?'s
try using a shoulder/picnic.......slice lengthwise down to the bone, then filet around that bone and lay out...put the cure to it and smoke that. Won't make pretty slices of bacon like we are used to, but will make good bacon for cooking/mixing/seasoning....sorta like the mis-cut bacon that you...
