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  1. panfisher

    Question about pork loin

    Has anyone on her smoked a whole loin to around 130 and then pulled from the smoker, let it cool, slice into chops, and then vacuum seal the chops and refrozen?
  2. panfisher

    Prime rib sit?

    Smoking a prime rib for Christmas Eve and wondering what to do with it while at church. if I bring it up to 130, foil it and wrap it in a towel and cooler it for a couple hours, is that ok? After church I'll throw it in a 500 degree oven and crust it up. Is this possible?
  3. panfisher

    Reheating a smoked brisket?

    I plan on smoking a brisket on Saturday to eat on Sunday. What's the best way to heat it back up? Also, we plan on slicing it for Sammie's, what temp to do I bring it to for slicing? Thanks in advance its my first attempt at a brisket!
  4. panfisher

    approx how long for brat sized german sausage?

    How long shoud I smoke it to get it to 156? The instructions in the box says 120 for 1hr. w/no smoke, then to 160 for 30 min w/smoke on. Then 180 until sausage reaches 156, leave somke on gor 2 hrs. ASs it sits they have been on for about 1.5 hrs and are currently at 142 with MES set with...
  5. panfisher

    help with acu rite therm

    My acu-rite thermometer won't give an actual temp reading. It just says high or low. No matter what I do I cannot get it to give me an actual reading. The instruction book has no options for it, any ideas? Is it junk? I have another digital probe that works ok, but i always like to use two...
  6. panfisher

    how long to wait before smoking?

    Do I really need to refridgerate the stuffed sausages overnite, or can I get by with just refridgerating a couple of hours--say 4? Just wondering cause I want to get to it. I think It'll take me 4 batches in the smoker to get 15 pounds smoked. Would like to get a couple out of the way today...
  7. panfisher

    German Sausage

    I'm sure someone on here has had it before, just wondering if its as good as advertised. My wifes grandfather talks about it all the time and and claims its the best sausage around. So last week while I was at cabellas I picked up a Hi Mountain german sausage kit, makes 30 pounds. Has anyone...
  8. panfisher

    Foil question

    What do you guys mean when you put it in foil for the last couple of hours? Or am I just reading into the posts to much. I was planning on pulling the loin at 150 and wrapping it in foil and putting it in a cooler for a couple of hours. Is that going to work? Also, should I keep adding wood...
  9. panfisher

    smoking a pork loin

    I plan on smoking a pork loin on sunday with a dry rub. I will be using apple chips and water in my masterbuilt electric smoker. I don't know what the size of the loin will be because I havn't bought it yet, I'll do that tomorrow. Any idea how long it will take? Is water ok or should I put...
  10. panfisher

    New smoker in Iowa

    Hey all, new smoker here in Iowa. New to the site and new to the art of smoking. I have a masterbuilt electric smoker, and have only made one batch of jerky in it. It turned out pretty good, but now I want to do bigger and better things. I am really glad that I stumbled on this site, it...
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