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  1. azcharlie

    Brinkman offset smoker parts

    I was given Brinkman offset smoker today, It's missing some parts. Do any of you guys know were I can find things like grills and fire pans? I want to fix it up and give it to my son in law.
  2. azcharlie

    resting time for gouda

    I have been smoking cheese for about 5 years now and I finely got around to gouda. I have a question about how long to let it rest. I let all my cheeses rest for 15 days except motz. So how long do you let gouda rest?
  3. azcharlie

    Elk ribs

    Want to try some elk ribs in the smoker. Have any of you ever done this. I'm thinking just treat them like beef. But I'm concerned that they will turn out tough and dry.
  4. azcharlie

    Glass top stove and cast iron

    Going to get a new stove. Is it safe to cook with cast iron on a glass top stove? Will it scratch the glass or maybe get to hot for the glass? Thanks for any help.
  5. azcharlie

    Cold smoking brats

    I am going to make up about 30-40 lb. of brats in the next 2 weeks. I would like to but some smoke on about half of them. I would really like to not cook them all the way done. I was thinking of cold smoking them for 2 hours then putting them back in the fridg. overnight to cool. Then bag and...
  6. azcharlie

    Looking for Corpus Christi BBQ

    I'm headed to Corpus Christi TX latter this month to visit family. Last time I was there (a year ago) my son-in-law took us out for Q and I have to say I was not impressed. So this trip I would like to take them to a BBQ joint that has good food and atmosphere. So my question is. Is there...
  7. azcharlie

    How long?

    How long should I wait after I smoke my bacon before I slice and vac. pack? 
  8. azcharlie

    Artichoke

    Has anyone smoked a artichoke? I was thinking this might be something to try for Christmas dinner.
  9. azcharlie

    How long before the can be eaten

    I am going to smoke some nuts for Christmas. How long should I wait after smoking before eating?. Are they like cheese and need to rest before eating? This is my first time doing the nuts. I don't want to serve something that my guests won't like. Thanks Charlie 
  10. azcharlie

    pastrami

    Just asking. Can you cold smoke corned beef? It's been brined before it is smoked for pastrami. I have never come across any threads  about cold smoking pastrami. From my way of thinking this should not be anymore of a issue than cold smoking bacon as they are both cured meats. I have done...
  11. azcharlie

    color change

    I have done BBB in the past and it has turned out great. I use a dry cure and in the past the meat has changed from pink to a bright red while in the cure. This time I am doing a test smoke on some belly 3 1/2 lb. My son has 4 pigs going to the butcher in about a month and he wants me to do his...
  12. azcharlie

    Insta Fire have you used it?

    I was at a dutch oven cooking class on Saturday and the guy that taught the class used a product called Insta Fire to light his charcoal. This stuff worked really well even in the wind. Have any of you used this stuff to light your smokers? Was there any smell or bad taste added to the meat? I...
  13. azcharlie

    Need some help with my BBB

    I started my BBB at 7:30 this morning and held the temp inside the smoker between 70/90 for the first 6 hr. I then bumped it up to 140 deg. It has now been 12 hr. since I started this smoke and the internal temp is at 104 deg. This did not happen with the last BBB I did. Is this normal? Any...
  14. azcharlie

    What temp for cheese

    I am going to smoke some cheese tomorrow. It's been a year since I have done any.  I can't remember if I have to let it come to room temp before smoking or if it should be cold out of the refer. Thanks for any help Charlie
  15. azcharlie

    Approxmated cooking time

    I had a chart that gave the approximate cooking time for smoking different types of meat at different temp. I have misplaced the chart and it has been a while since I smoked a turkey. Now I can't remember how many minutes per pound. I don't cook by time, ONLY by temp. But I do use the time...
  16. azcharlie

    I need to freeze a turkey

    My son is going to butcher two turkeys this weekend. One is tom about 22-27 lb. the other is a hen about 13-16 lb. I will be smoking the hen for Thanksgiving. My son wants to freeze the tom. He would like to Vacuum-pack it so it won't freezer burn. We just have one problem we can't find a...
  17. azcharlie

    need something new

    I have made ABT's a number of times and always did them the same way.  1/2 pepper filled with cream cheese with my rub mixed in 1/2 dove breast wrapped in beacon. Everyone loves them and says they are grate. The thing is I hate cream cheese. As a result I never get to eat any of them. My...
  18. azcharlie

    how much charcoal

    Hi guys I have been hanging around for some time now. And this is my first post and it's a question. I have built a upright smoker out of a old refer. It seems to work well. I burn lump in it. The fire is inside the smoker with a defusser. The only problem I have with it is maintaining the heat...
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