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Recent content by roksmith
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Not according to foodsafety.gov
Now.. having said that, we all know that there is always some slop time built in to those numbers. The USDA says 3-4 days for leftover cooked meat in the fridge. That number will slide a little based on how well the food was handled prior to putting it in the...
It's important to understand the bigger picture rather than relying on a set of numbers.
The food danger zone is indeed 40-140 degrees, but the real danger with BBQ is in letting the meat sit at that temperature after cooking and before you stick the leftovers in the fridge.
If the meat is...
Fat cap down. Trim the excess fat, especially the hard fat between the point and flat. Cook the brisket with the fat you trimmed off above your brisket. That protects the bottom and keeps the top moist.
Foil at about 165. When you foil, flip the brisket to fat cap up.
Once you hit 195-200 and...
Haven't got mine installed yet, but the reason I went with one was that they are supposed to be a little more "intelligent" than a normal temp switch. At least in my case, I am using the PID to control a draft fan to control heat. A typical temp switch will kick on the fan until the cooker comes...
In Ohio, if it's a smoker sitting on a trailer, it's needs to have a plate, if it's a mobile smoker, it does not. If the unit itself happens to have wheels, it's considered to be a farm implement.
...so how did it work?
I just got my new PID controller in the mail yesterday and plan on using it to control my draft induction fan on a new vertical smoker I'm building. Shouldn't be so many components since I'm just running a 1A fan and should be able to power it right thru the relay output...
I would think (without doing calcuations) that a 20lb tank might be a bit on the small side. Without know what you intend to use for fuel, it's hard to tell. But 1/3 the size of the cooking chamber seems to be the norm. If you are planning on using splits, you will probably want to go bigger on...
To make the above diagram a reverse flow.. basically turn the tuning plates into one solid plate running all the way from the firebox to a few inches from the other end and then move the stack to the other end of the cook box.
You are basically forcing the smoke down the length of the cook...
You'll really like their meat selection. The walk in refrigerator (at least in our store) is the size of a small grocery store. Every cut of meat you can imagine.