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First Brisket - When would you start?
What a great idea. Do you leave it wrapped like you do in the cooler? -
Ribs
For those of you that do not foil your ribs, what are your approximate cooking times, both spare and baby back? I realize that it will vary, but I'm looking for a general ballpark figure. I am also curious whether you use a water pan in your smoker with ribs that are not foiled. Thanks... -
140 Rule
Yes, I have the needle valve. Usually have no trouble starting at the low temps and ramping it up. Just when there is wind. I try and stay out of it, but sometimes it still goes out. Getting to the low temp was why I bought the smoke vault. The GOSM I had, had real trouble getting the temp down. -
140 Rule
Well I'm 3 hours into the smoke and already hit the magic 140. I am assuming yesterday's trouble was due to the lower shelf being much cooler than where I was measuring it. I forgot that heat rises. LOL. This knowledge will come in handy when I'm doing my sausage. Since I got the smoke vault, I... -
140 Rule
That probably explains it then. 20 degrees difference makes a big difference. I bought another butt today. Will fire it up in the morning. Hopefully I can get it correct this time. Pure laziness on my part. I mounted the probe the night before in the top rack and when the butt didn't fit, I just... -
140 Rule
No injection. Not deboned. Nothing out of the ordinary that I haven't always done. My maverick probe was put in the cold meat before I put it in the smoker, just like I always do. I doubled checked the temp with an instant read, so I know the maverick was correct. The only thing I can think of... -
140 Rule
Was smoking a 7lb butt today. Put it on at 5am and at 9am, the IT was only 110. The outer layer with the instant thermometer read 130. Smoker temp was 230 the entire time. From what I have read and been told, I tossed the butt. I don't think I ever had this trouble before, but it also could have... -
smoking sausage
I have never heard that before. I thought the hot water bath was a pretty standard thing. If the hot water bat removes the smoke, why doesn't the cold water bath do that if you leave them in the smoker until cooked? -
Andouille Preferances
Quote: I feel the same way, not just about andouille, but the rest of the sausage I have grown to love to make. The wife too. I admit, after watching me fiddle with casings and the smell of raw pork, it took her a while. I am in the Indianapolis Indiana area. Originally from Chicago. -
Andouille Preferances
I tried that and while it was still quite good, I really liked the chunks in there. It gives it a whole different texture. I just hated doing the hand cuts. I went ahead and purchased the blade and thought I would give it a try. I'll try the first time doing the whole batch with it and see how... -
Andouille Preferances
A lot of folks on here, along with myself, use the NOLA andouille recipe. It calls for 2lbs of hand cut meat to be mixed with your ground pork. I recently saw a video someone posted here, and they use a 3/4in grinder blade to get their chunks, but they use it for the whole batch. I was thinking... -
How to prep sausage for smoking
Thank you very much. That was good information to know. For me, it doesn't really make a difference I guess, as I freeze all my sausage after smoking. I also always cook them before eating. So I guess for me, it doesn't matter what temp I pull them at. Technically, I am eating fresh smoked... -
How to prep sausage for smoking
What I was asking is why you are saying smoke until 160 instead of the 153 -155 that was the standard? What was the reasoning for raising it? When was this raised? Like I said, haven't been here in a while. -
How to prep sausage for smoking
Have'nt been here in a while. When did this change and why? -
Garlic: Crushed, Chopped or Minced
Thanks for the suggestions. I'll try switching it up and see what happens. It sounds like it is a personal choice. Try the different methods and stick with the one you like best. -
Garlic: Crushed, Chopped or Minced
When you folks have a recipe that calls for fresh garlic, what is your preference to the way it is added to the mix? Crushed in a press, chopped or finely minced? Also, do any of you substitute granulated garlic when it calls for fresh? If so, do you notice much difference? What I have been... -
Stuffing Horn Size
Thanks for the helpful advice. I'll try some of these techniques the next time I make a batch. -
Stuffing Horn Size
You make me sound pretty pathetic.I'm glad I got such "Expert" advice. -
Stuffing Horn Size
Yes, I hand pack the stuffer really tight. I think you may have hit where the air comes from in your second sentence there. The casing does mpoth back and forth on the tube. Not on purpose but it slides on and off when I let go to adjust the coil. I will try and watch that the next time. -
Stuffing Horn Size
Yes, I have the LEM 5lb vertical with the stainless tubes. I didn't care for the plastic and they have the stainless now in the most popular sizes. I will put the casings near the end and might try Shoneyboy's suggestion of a bowl to catch the meat. I appreciate all the suggestion. BTW, the...
