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A book worth buying!
I used to watch the Naked Chef all the time when I lived overseas, I guess he's got a new show coming on the Food Network sometime soon. Have to set the DVR for it. He used to be really big on changing the menus of schools and what have you, trying to get kids to eat healthier. I really enjoy...- jiggetty
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Comp USA
I've seen discussions about this before on other sites and almost everyone agrees that even with the huge discounts you can still find the same products elswhere for cheaper. That's probably why they are going out of business in the first place, too expensive...- jiggetty
- Post #3
- Forum: General Discussion
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Question about temperatures...
Well, it's been a long night but I made it through. Briskets turned out better than I had hoped for. Still new at it so I'll get the bugs worked out eventually I guess. I've had my little smokerfor a week tomorrow and put 3 briskets through it so with any luck at this rate I might have it... -
Question about temperatures...
Alright, so since I've got the first of many Noob questions out of the way in here might as well keep it going with some more dumb questions, help me pass the time while this thing cooks. Here goes, Question 1: How long before you start smoking should you put the rub on the brisket, and is... -
New guy in Idaho...
Hello, just got into this whole smoking thing and jumped in feet first into water way over my head. Ahh well your members bailed me out and now I think I'm back on track. Thanks for everyones input on my late night, too cold outside for an electric smoker, heat problems. I think I'm gonna... -
Question about temperatures...
Haha, yeah, but I work nights and don't have to work tommorow. I made a brisket last weekend, first try ever and it was pretty amazing. I told some friends I would cook two up for a little get together we are having tomorrow night. Kind of stuck my foot in my mouth I think, but we'll see how it... -
Question about temperatures...
Right on, I wrapped it with a flannel sheet my wife had in a storage bin in the garage and could almost watch the guage go up, sitting at just over 200 right now. I think that will help me out a lot. Many thanks bro. -
Question about temperatures...
I wouldn't have to worry about the whole thing going up? It's getting a little late for a bon fire. -
Question about temperatures...
Alright, that bieng said, I've read a little on smoking prior to embarking on this little endevor and alot of the stuff I read says after about 6 hours the smoke flavor is pretty much at it's peak, is it gonna kill it to put it in the oven so I'm not sitting here 12 hours from now waiting for... -
Question about temperatures...
It's hovering a little over 140. It's been smoking for just under 2 hours. (Will be two hours here in 10 minutes give or take) -
Question about temperatures...
I've got an electric smoker, (yeah I know, but I'm just getting started with this whole smoking thing) I'm trying to keep it as moist as I can, mopping it every 45 minutes to an hour. Like I said though, I'm new to all this so any advice would be appreciated. -
Question about temperatures...
Hey, I'm a beginner at this whole smoking thing. I'm in the middle of smoking a brisket as I type this, problem is it's really F-ing cold outside and I can't get the temp. in my smoker up over 180-190 degrees. Is this gonna have any effect on the meat, or will it just take longer for it to...
