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  1. mabrandt

    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...
  2. mabrandt

    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...
  3. mabrandt

    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...
  4. mabrandt

    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...
  5. mabrandt

    Stuffing Horn Size

    What size horn do you folks use for general stuffing of common sausage such as Brats, Italian, and the like? I have been using a 3/4" OD, but seem to be getting air pockets. Is it my technique or should I move up to a 1"
  6. mabrandt

    Some Casing Questions

    A year and half ago when I first started making my own sausage, I tried natural casings. Had numerous problems in regards to blowouts and appearance and smell. Tried collagen and very much liked the ease of it, but did dislike the tying of the links. I swore I would never go back to natural as I...
  7. mabrandt

    Meat Cut

    I have always used Boston Butt from Sam's for my sausage with no complaints. However, last weekend I smoked some spare ribs and had a bunch of meat left over after I did the St. Louis cut. Usually I give the trimmings to the wife and she uses it during the week for something. I got to thinking...
  8. mabrandt

    Slowly Increasing Temps

    I responded to this thread in the electric smoker forum. http://www.smokingmeatforums.com/t/137661/smoking-sausage#post_961602 I got to that thread off of a Google search and assumed I was in the Sausage forum. It turned out I wasn't and since I don't have an electric smoker, I would ask here...
  9. mabrandt

    Adjustable regulator VS Needle Valve

    What is better for fine tuning temps, the adjustable regulator or a needle valve? In searching the forum, I see both here. I was looking to get something already assembled and kind of liked this Just wondering if that assembly works ok, or is a needle valve better. If the needle valve is...
  10. mabrandt

    New Smoker

    I have an old GOSM that I got at Walmart 5 or 6 years ago. It has served me well. It is not a big block, just the smaller one. I made some mods, but have always fought the temp control. I also didn't truly  have reasonable room for a full rack of ribs. It always overhung the grates until it...
  11. mabrandt

    Collagen casings for Smoking

    I am going to try some smoked sausage. I have been making fresh for a while, but thought I would try smoked. For many reasons, I like collagen casings. I understand there are some made especially for smoking. From what I have read, it is because the fresh collagen casings won't hold up to...
  12. mabrandt

    Beer Can Chicken on GOSM

    I have had a GOSM for quite a while now and have always smoked meat, never poultry. I have made beer can chicken on my Weber Gas many times with good success. After reading some threads here however, I thought I would try beer can chicken this weekend on the GOSM. After searching thru the forum...
  13. mabrandt

    Rib Rub Question

    Did some ribs a while back. This was the first time I had actually used a rub. I wanted to see what all the talk was about. While they came out decent, the rub over powered the ribs. I probably put too much on. In searching the forums, I couldn't find any posts that talk about amount of rub to...
  14. mabrandt

    Smoking a Butt in Advance

    Usually when I smoke a butt it is just the day before or the same day depending on when I can get it into the smoker and the time I need it to serve it. I have been requested to bring pulled pork to a party and was wondering how far in advance I could smoke and pull the butt. Ideally, I'd like...
  15. mabrandt

    GOSM Smoke Box Mod and TBS

    2 quick questions on the GOSM. I have been using the box that came with it and I thought I would try the bake pan mod to go longer before added more chunks. I looked at Wal-Mart and Meijer for the square pans I saw pictures of here and all they have is non stick. I saw on Good Eats that heating...
  16. mabrandt

    Hi from Indy

    I was looking for reviews for remote meat thermometers and found this place last week and it looks like I'll be spending some time here. This is my third year with a propane GOSM. I have the model that has no lower vent. Just the top one and 3 racks. I have had great results with Butts, Ribs and...
  17. mabrandt

    Brisket Bark Question

    Hi! Just found this forum last week as I was getting ready for my first smoke this season. Looks like I'm going to spend a lot of time here. I read here and other places the basic brisket technique of smoke to 170, foil and take off at 195 and cooler it for at least an hour. At 170 my brisket...
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