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Recent content by tdcarter
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I am agreeing with ya. The progression to 180 that I did (read about it on another web-site, dang-nab-it can't trust the cottin picking fancy internet thing) was too much. Normally I make these in the oven is set to low so it cycle between 150 and 160ish. I had some of the fat actually render...
Thank ya folks for the thoughts.
Chips and chunks were added about every hour. Seemed to have the normal gentle roll of smoke I have when doing shoulders and fatties (ribs and a brisket occasionally). But the difference there could be the 230 -vs- 160 temperature.
No, no extra smoking stuff...
Hi all,
I've been making summer sausage in the kitchen for years, but my old hand-me-down recipe called for the sausage to be rolled into logs then baked in an oven at 160 for many, many hours. Frequent turning was needed to keep it round, ie. no casing was used.
So this year I decided to take...
I don't doubt the 'no change to taste' part. Espically when you pull the pork, mix it all up and then eat. You gonna be eating some smoke ring and some non-ring showing stuff. It's all good. The exception there is the bark, gotta get that mixed through.
T
Okay a little while back I read some comments and got the impression that said electric smokers do not produce a smoke ring.
Attached are some pictures of a pork shoulder I did the other weekend for the gf's fall family gettogether. Smoker was a MES 40", smoke generated via stock set-up, not...
Pulled pork was very tasty. Funny I was just reading the thread about the new MES owner and some folks saying you miss out on the smoke ring with electric. I don't have the pictures with me today, but I'll post them tonight. I got a good 1/2 of two step smoke ring on the shoulder. I never had...
Tried my first fatty last weekend while doing a pork shoulder. Set the fatty on the upper shelf of the MES so the drippings could flavor the shoulder. Stuffed it with a bit of provel cheese. Tried it with 4 ounces, next time I think I need about 8 ounces. But dang good stuff. Thanks to you guys...