Recent content by woodsman
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Drybag Steak Contest - 5 Drybag Steak Starter Kits to be Given Away!
EASY AND DELICIOUS-we don't eat steak out because of this simple family recipe! Almost any steak will do, but we like t-bone, n.y. strip, sirloin, or porterhouse Here it is: -sprinkle adolfs tenderizer on one side of the steak. With a fork, start poking the entire surface with holes, at...- woodsman
- Post #28
- Forum: Messages for All Guests and Members
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what do you use to shred the pork in LARGE quantities besides forks?
There's a video on youtube. Check it out. -
what do you use to shred the pork in LARGE quantities besides forks?
That's about all it is. Stainless steel. I couldn't believe I pd that much, but in the long run, its paid for and I'll have it forever. What a simple idea. Wish I was the one that thought of it! -
what do you use to shred the pork in LARGE quantities besides forks?
www.porkpuller.com It's unreal. A whole butt in less than 10 seconds. I was tired of wearing my arms out, so took the chance on this and it's incredible. Did 10 butts the other week and pulled all 10 in less than 5 mins. Well worth the investment if you are doing large quantities. -
cooking for 55 questions
From my experience, with that mixture of meats, you can figure 3 ribs/person or 4 persons/rack. 2 butts will yield about 8 lbs of pulled pork, give or take depending on the size of the butts, with 4 sandwiches/lb if you use hamburger buns. You should be good with the chicken. As Wildflower...- woodsman
- Post #3
- Forum: Catering & Large Group Gatherings
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Tough Butt
Thanks for the ideas. I didn't check every single butt, but did probe 5 of them and they were all 198-205 degrees. Guess i need to check every single one. Lesson learned and thanks for the help again. -
Tough Butt
Yesterday, I did up 12 pork butts. It was pretty much a textbook smoke and they came out perfectexcept for one. It was tough and chewy and pretty much had to toss the whole thing. I have no idea what happened. The other 11 were perfect. Took to 200 degrees. The meat just fell apart, except... -
First time using a wood smoker - I've got questions!
If its like a lang, you can preheat(predry) your wood on top the firebox before putting it in. This does help a lot.- woodsman
- Post #6
- Forum: Wood Smokers
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First time using a wood smoker - I've got questions!
Just my opinion here, but wood seems best when dried 3-6 months. Soda can size diameter burns hotter with less smoke than larger pieces. Use what you need to maintain heat. I use all oak (red and white) for the most part, with a little apple, cherry, hickory, mesquite or whatever else you like.- woodsman
- Post #4
- Forum: Wood Smokers
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Exhaust pipe damper
see my thread from just today titled "dry ribs". This past weekend, I actually needed to close off my damper because it got too hot. My fault though. Would have to say leave it wide open all the time and control from the firebox. IMHO- woodsman
- Post #2
- Forum: Reverse Flow
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Dry ribs
I will definately go with it again. The temp, although too high, was very stable and lasted a long, long time. Will back down on the wood. It was burning so hot that at one point, I had all the intakes closed and for the first time ever, had to crack the damper on the stack shut a little... -
Dry ribs
The racks were 2.5-3.0 lbs. The 250-260 temp was about an inch off the grate in the center of the smoker. I'm running a Lang 60. This is the first time I tried a modified Minion Method also. Had a heck of a time keeping the temp down. Put one can of unlit coals under a can of lit coals and... -
Dry ribs
Ok. I've been reading the forum and following Jeff's methods for quite a while now with huge sucess. This past weekend I did some loinbacks and they came out dry. Have been doing them for some time now using 3-1.5-1 and they always come out real tender. The only thing I really know was... -
Happy Birthday woodsman
Thanks for all the B'day wishes. Still not comfortable getting around in this forum, but slowly learning. Had a good one. Family and friends over to taste test chicken and ribs off the Lang. It was a good day!- woodsman
- Post #6
- Forum: Messages for All Guests and Members
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Hot smokin a batch O drummies
Going to give them a shot this weekend too> Just got a Lang 60 this past year and love it! Any tips on keeping those extruded grates clean? Tried steam cleaning as Lang recommends, but it just doesn't do it> Have you tried injecting or marinading the drums, then smoking at 350-375? Thanks...
