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Beef Back Ribs "aka Dino Bones" on sale at Publix.
You know I tried to make them one time and I didnt care for it, there wasnt enough meat on the bones for me. Maybe it was just that particular batch of ribs? -
First MES Smoke over. May need some advice!
the Temp readin on my MES is not really that accurate, your temp may have been to high. For me to have an internal temp in the smoker of 225, I have to set the smoker temp to 198. Your smoker temp may have been higher than you thought.- morris
- Post #13
- Forum: Electric Smokers
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Bossman's Christmas Prime Rib
So what internal temperature did you cook it to? -
Sirloin roast cooking temp please (for chili) inprocess image
Just re read the recipe, it calls for 3.5 pounds of meat, I have close about 8 pounds in the smoker, whoops. I guess the last time I was getting ready to make it I was going to dobule the recipe and I had that amount of meat in my mind. I guess we will defineitly have one roast sliced for... -
Sirloin roast cooking temp please (for chili) inprocess image
Thanks for the heads up, it really is helpful, Ill let is smoke a bit more then pull it out. Hmmm, I probably have more meat than I need maybe I will slice half of one of them up for dinner tonight and Make chili of the rest tomorrow. there are no drippings since it is not wrapped. Oh you... -
Sirloin roast cooking temp please (for chili) inprocess image
PS. it has been in there for about an hour, do I need to foil it at any time? -
Sirloin roast cooking temp please (for chili) inprocess image
So I am finally gonna make Soflaquers chilli verde, I have two 4 pound roasts in the smoker but it occurs to me that I dont know what the correct temp is that I should shoot for. I know brisket for slicing is about 180 but this is going in chili and isnt a brisket. My plan is to cut it up for... -
Cooking now and I have white smoke, what to do?
Wow thats fantastic, yesterday I was able to make it maintain temp for several hours so I guess I am getting better at it. Maybe it is my Brinkman smoker or maybe its me or a combination of the both. But I think the trick is to fill the smoker with wood, dial it in and then let it run. The...- morris
- Post #9
- Forum: Wood Smokers
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Cooking now and I have white smoke, what to do?
I put the holes in the bottom and sides, I also have had good results using all wood, instead of charcoal, Charcoal didnt seem to want to get hot enough very often. I also have the pan resting on the floor of the smoker, well it is in a roasting pan sitting on the bottom, so I can clean the...- morris
- Post #6
- Forum: Wood Smokers
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Cooking now and I have white smoke, what to do?
Basically Two 10" logs about the diameter of my forearm, and I beleive it is a maple. But I just opened it and it looks like my two logs had burned down to about a 1/2 pan of coals, which is less than I ussually keep in it. So I threw an additional two logs in there hopefully this will solve it...- morris
- Post #3
- Forum: Wood Smokers
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Cooking now and I have white smoke, what to do?
Hi folks I just put two sholders into the smoker Brinkman vertical (modified of course). Never had this problem before but in order to maintain the temperature at about 225, I have both vents wide open and one lower intake vent about 25% open, the problem is that wiht this configuration I am...- morris
- Thread
- Replies: 10
- Forum: Wood Smokers
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Dutch's "Wicked Baked Beans"
I made it this weekend and it was a huge hit, did a double portion right off the back. I cooked uncovered and a nice smoky film developed on the top which I stired into the mix when I took it out, next time I will stir throughtout the cooking. Only hitch I ran into was that I put two Jalapenos...- morris
- Post #91
- Forum: Side Items
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19 LB Top Round & two 8 lb Butts
So with that much meat how do you keep the temperature consistent at the different levels in your smoker? I have a Brinkman Verticla with two shelves for food, but the top shelf can be quite a bit cooler than the lower cooking shelf. I cook with all wood by the way. -
Season and Marinate or Rub... or both?
yea will do, I actually rubbed it down on Monday, so it should be good and tasty by friday when I pop it in the smoker with the beans -
Hello and thanks I am Well on my way
Thanks Coley, this weekend I am going the whole 9 yards. PReviously I have only done the meat, a picnic, or brisket flat, or chicken. This weekend, I am doing wicked baked, smoked beans and a 10 pound packer, I may even throw in some stuffed jalepenos, if I can figure out exactly how to do it... -
Country Style Pork Ribs Today
What is the internal temp you go for on the meat 190? -
First fatty & abt's
so what type of cheese did you use with the Jalepenos? -
Season and Marinate or Rub... or both?
THanks, I have actually done a brisket, before with Rub, but it was the flat section not the whole thing. But I do see your point for an undertaking of this size maybe I should just play it safe and use my rub, I just dont want to get burned out on the Cayenne brown sugar thing :) But I guess... -
Hello and thanks I am Well on my way
Thanks but no green wood for me, only using the stuff that has been on the ground for a while and dry and is well seasoned. I did do the 5 day course a few weeks ago, it was a great primer and answere a lot of newbie questions I had. My first question is over in the Beef section, doing a... -
Hello and thanks I am Well on my way
WEll I joined up a few weeks ago and have been dilligently reading everythign I could on the site. I have actually been smoking for about 6 weeks now, ussually once a week. After my first Brisket and ribs on the grill but low and slow, the family decided that I needed a real live smoker. So they...
