Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. quagmire38

    Searing Temp

    Thank you gentlemen. Great advice. Mdboatbum I will try the reverse sear you suggested. Indirect first then direct for the sear. Can't wait till my weekend to hit the grill again.
  2. quagmire38

    Searing Temp

    Thanks AJBert. LOL! Yes I know the sear mark don't make the meat better. I just want the look. So 400 degrees or better will give me the sear marks I am looking for. I will try it on the next grill session.
  3. quagmire38

    Searing Temp

    What's up everybody, I have a question about searing temps. What is a good temperature for searing meats? I grilled some chicken quarters today and I didn't get any sear marks? I got the searing sound when I put the chicken on the grates but no sear marks. I used two chimneys full of charcoal...
  4. quagmire38

    Best Fire Options

    Thanks Chef Jimmy J. Gave it another go today. Made some chicken quarters, chicken kabobs, corn on the cob, couple of brats, and some asparagus. I used two chimneys full of Kingsford original and added more to the top. Did pretty good. Food was great.
  5. quagmire38

    Best Fire Options

    Hey Dirtsailor2003, Thanks for the reply. I think your friend may be right. Two or three chimneys may be the way to go. When I first burnt out the grill I used two chimneys. I wanted it really hot and it lasted for a long time. I will give it a shot this weekend. I am not cooking for large...
  6. quagmire38

    Best Fire Options

    Hey Mdboatbum. Thanks for the reply. I am currently using Kingsford Original. I didn't really time how long it lasted. Next time I will time it. My plan for the grill is to trust do grilling. For smoking I have a WSM 18in. For grilling I thought 215 to 250 might not be hot enough.
  7. quagmire38

    Best Fire Options

    Good Morning Everybody, Just trying to work on my grilling skills. I recently purchased a new 55 Gallon barrel grill with slide out racks. I do not have much experience with this type of grill but I have always wanted one. My question concerns the charcoal set up. Last weekend I cooked on it...
  8. quagmire38

    Minimally Processed Turkey Breast?

    Whats up everyone, Got a question for ya. I want to smoke a turkey breast. The turkey breasts I see in my local supermarkets have a label that reads "minimally processed". I recall reading somewhere that this means the bird was already brined. Is this true? If it is true should I brine? Thanks...
  9. quagmire38

    Problem with Babybacks

    Thanks guys for all the help. I have another question Which way is better for preparation for ribs? 1) Rubbing in the rub. I've read that this is the best way. By rubbing you break the fibers in the meat thereby allowing the rub to get deep into the meat. 2) Putting on the rub. I've also read...
  10. quagmire38

    Problem with Babybacks

    What's up everyone. Thanks for responding. Sorry about my slow response but work has been crazy the last few days. To ChefJimmy: I'm from the north east, New York City to be exact. As far as the taste Im looking for would towards the sweet side. I could do sweet heat as well. Sorry no pics...
  11. quagmire38

    Problem with Babybacks

    Whats up everyone I'm having a problem with babyback ribs. My ribs come out smoked close to perfection. However they come out with no taste of the seasonings I put on them. This happened on my last two smoke sessions. The first session I had the ribs sit overnight covered in the seasonings. The...
  12. quagmire38

    Problem with my Ribs

    Sorry, I posted this up in the wrong section.
  13. quagmire38

    Problem with my Ribs

    what's up everybody I'm having a problem when I'm smoking some baby back ribs. The problem is with taste. My ribs are always smoked to perfection but they never seem to hold whatever seasoning I put on them. I'm not sure what I'm doing wrong. My last two attempts I tried two styles of...
  14. quagmire38

    Considering Buying a MES....

    thanks for the help guys. Do any of you own the electric anolog MES? Do they work just as well? Hey TJohnson. Whats the coldest temp you smoked in?
  15. quagmire38

    Considering Buying a MES....

    Whats up everybody. Whats up all MES owners. I am thinking about buying a MES. i currently own a 18" WSM that I love. My WSM stays at my lady's place. She has a fantastic yard. My place... Not so much. I am considering the MES because of its apparent easy use ( electric/set and forget qualities...
  16. quagmire38

    Meatball Sammie (Qview)

    Hey Raptor Those meat balls looked great. How long di you smoke them and to what internal temp?
  17. quagmire38

    Building Wind Protection For My WSM

    Whats up everyone. I want to build a wind protector for my WSM 18in. I live in NYC and the weather is going to be changing soon. This summer has been good but breezy. Experienced problems with wind already. So this is what Im thinking is a simple or somewhat simple plywood box. I was going to...
  18. quagmire38

    Protecting Smoker From Wind

    Whats up everyone. I hope this question is in the right section. If not then please forgive me. I was up late one night watching the tv show BBQ Pitmasters. On this episode they were in a competition in Delaware. The weather was bad. Raining and windy. The pitmasters (the ones featured on the...
  19. quagmire38

    New to Sausages. Want to smoke a Kielbasa

    hello Everyone. I want to smoke a kielbasa. This kielbasa will be store (regular supermarket). What temps should I smoke them and for how long? I feel bad asking because i have researched this and saw all the beautifully homemade sausages and hear i am asking about store brought kielbasa...
  20. quagmire38

    Planning My First Wing Smoke. Do I Have The Right Game Plan?

    Whats Up everyone. I want to try some wings on my WSM 18". The following is my game plan. Feel free to advise and or correct Buy Wings. Marinate Overnight. Fire Up The Smoker to 250 Smoke Wings for 2.5 to 3hrs. Simple enough but I have questions Should I brine them? If so whats a good...
Clicky