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  1. sbishop

    issues with the a-maze but only with hickory

    hi everyone, want to cold smoke 2 bellies with hickory but every time I've tried using hickory (pellets from smokehouse) they go out in 45-60 min or so. any other wood I don't have any issues things I've tried: 1. clean the a-maze 2. microwave chips for 1min, stir then another 30sec 3. light...
  2. sbishop

    Pulled Pork dilemma

    Hi everyone, Im in a little dilemma, I was late putting in the boneless butts this afternoon for a potluck tomorrow at work (noon). Butts are currently at 158 and was wondering what are my options... serving in about 16 hrs. I usually wrap around 160-165 and let it go until 203. Towel and...
  3. sbishop

    Pork tenderloin cured - left house and forgot to add smoke and crank the heat

    Hi everyone, this afternoon I put 2 cured pork tenderloins in the smoker at 2pm at 100degrees with the door cracked open a bit in my MES30. I usually run it for an hour then close the door, crank the heat and add smoke. Well that didn't happen, I was coaching my sons hockey team and forgot all...
  4. sbishop

    Double smoked ham a la Bearcarver

    I didn't have time this year to brine my own ham but I wanted to smoke one...so I bought one from the grocery store. I was short in time today I had to put it in the smoker at 275 for about 3hrs and finished it off in the oven till it reached 150. Glaze was 1/3 c ginger ale 1/3 c maple syrup...
  5. sbishop

    More bacon with Pops brine and mod to MES30

    A friend of mine for me a good deal ($3.25lbs) on a few bellies so I brined them for 14 days with pops brine. I smoked 1 belly last evening over night for 10hrs until it reached 145...of course they are wrapped and in the fridge and forgot to take a picture....so round 2 I didn't like the racks...
  6. sbishop

    What do you do with Pops brine afterwards?

    Just wondering if anything can be done with the brine afterwards? I just got done soaking 2 pork bellies in Pops brine for 14 days. Can you reuse it, how long does it last? Thanks for any suggestions! Sbishop
  7. sbishop

    Moink balls and wings

    didn't know where to post this...since I have beef, pork and chicken...I went with the bigger animal! Going into the smoker now! Sbishop
  8. sbishop

    Wings - pre game test trial!!!!

    I've been working on a recipe for smoked wings since the summer and finally I have one that I really like. I start off with fresh wings in a bowl, I had olive oil and some rub (I'm using one called bbq seasoning). onto cookie sheets that have been sprayed with Pam on both sides...then straight...
  9. sbishop

    Who says you can't smoke during a blizzard....was wrong!!! Back Bacon a la BearCarver

    Snow started around 9am here and now have over 20"....lots of wind too....so perfect condition to smoke some back bacon. HA Method used from bearcarver but with a few small changes. 1TBS of Homemade Morton substitute (see below), 1TBS of brown sugar per pound of meat 1/4 cup of maple syrup...
  10. sbishop

    best slicer for you $$$

    Hi everyone, I need a new slicer, I had access to a Hobart 610 but my friend no longer lives close by....so for the reason of this post. I would love to get another Hobart but they are a bit $$$$ and for the last 6 months I haven't seen any used local ones. I did do a few searches and found...
  11. sbishop

    20 baby back in the smoker tomorrow

    Hi Guys, a good friend of mine is throwing a party tomorrow night for 30 people and had asked my to bring over the smoker and bbq. We are doing ribs and wings in the smoker. here is my plan so far...meal is to be served around 6:30-7:00pm i'm planning on doing the 2-2-1 method...2hrs in the...
  12. sbishop

    4lbs brisket, how long?

    Hi everyone, the butcher down the road could only get small briskets so i pick up 2 X 4lbs. How long would you think at 225 would it take to cook? i plan on folder at 160 but what temp should i be putting it in a towel/cooler? is it like pulled pork? 205? thanks Sbishop PS. So far i've got 8...
  13. sbishop

    HAM?

    Hi everyone, I've got 3 front shoulders (5-6lbs each ) that have been in the brine long enough, its time to smoke them. But i can't seem to find what temperature i should smoke them at? i'm assuming like bacon at around 160-170? or can i smoke them at 225? At what IT do you stop? 145? Thanks...
  14. sbishop

    11lbs bone-in butt - 132degrees after 4hrs....what should i do?

    The butt was taken out of fridge only 15min before hitting the smoker. The smoker was running 225-235 for the first 4hrs. I just cranked it to 260....do you think i've got a little more time to play with since it wasn't room temperature when it went in? Thanks Sbishop
  15. sbishop

    Any hockey fans??? Pulled Pork for tomorrows game!

    I'm sure there is lots of football fans but is there any hockey fans??? Go Canadiens Go! Going to smoke up a 11lbs butt. Any guess on how long it will take? plan on smoking it at 225 till 160 IT. Then wrap with some apple juice and into the oven till 200. Then wrapped in a towel and into the...
  16. sbishop

    smoking sausages with fresh colligen casings?

    Can i use fresh colligen casings to make some smoked pepperettes? i've got some 7/8" fresh collagen casings from sausagemaker. Thanks Sbishop
  17. sbishop

    how "hot" are ABT's?

    was thinking of doing some this weekend...i'm a newbie to ABT's and was wondering how hot is the final product? I like a little heat....but not deadly stuff...how would you rate it? Thanks Sbishop
  18. sbishop

    3/8" stuffing tube

    Hi, if this is posted in the wrong section, i apologize in advance. i'm looking for a 3/8" stuffing tube for my Gander Mountain 15lbs vertial stuffer. Does anyone have this stuffer and purchased a 3/8" tube seperatly? i've seen some for sale on other websites but i'm not sure which one would...
  19. sbishop

    Canadian Bacon Back - This one is for you "Bearcarver"

    Its also xmas and i decided to make a few loins (5) into back bacon for some xmas presents per Bearcarver instructions except i added 1/4 cup of maple syrop into each bag. Did a fry this a few minutes....turned out excellent...they are in the smoker now and will add smoke to them in 45 min...
  20. sbishop

    Shortest wet brine injected time for cb and bacon?

    Hi guys , just wondering what is the shortest time for curing for an injected wet brine? I just injected a belly and loin with my brine pump needle. Thanks Sbishop
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