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Recent content by superdave
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Definition is important here. Literal definition of the point would mean that the point, which is a flap, got cut off the top of the packer. If the packer was actually cut in half, you got flat with the point attached. Unlike Danny, I think you did well to get the point portion in your piece.
I've been reading a lot of recipes and watching a few videos of smoking beef shoulder clod and the recommendations for internal temp seem to be pretty wide, 175 to 200. I'd appreciate any comments from the peanut gallery here to what they have experienced and recommend.
Travelbilly, it is a possibility but I smoked great food for over a decade on a very cheap smoker. I would lean more towards the fact that smoking is hard work and while the idea sounded great at the time, someone was just too lazy to put in the work.
Meat came out at 137, which worked out to be about 40 minutes a pound time wise. The meat rested for 15 - 20 minutes before we sliced and served. I baked the potatoes in the oven, mashed and finished in the smoker for 30 minutes with smoke at 250 to re-heat potatoes.
Tom,
Full disclosure of my set up is as follows:
Went to Home Depot and bought a couple large ceramic tiles ($4/ea) and cut them to rack size. These make a fantastic heat deflector in their own right. Adding a rack with the sand pan and a turkey pan of ice under my cheese gave me a 65 - 70...
I've done 2 cheese smokes, not in MES, but yesterday's smoke went off awesome. I added a rack with a foil pan of sand. The heat sink effect took 20 degrees off my previous smoker box temp.
Today's smoke, my second cheese attempt, was textbook perfect. In addition to my ice tray and ceramic tile I used in first smoke, I added a big pan of sand. Overall box temp was 20 degrees less than the first smoke, 65 today. I don't think it could have gone much better. I went high in the...