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Recent content by jimp75
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I’ve got a 6 lb boneless prime rib previously cooked (probably smoked) from Sams Club. Any recommendations for warming including how long it might take?
I chicken out and put the turkey breast in foil with 1/4 c water and put it in the oven at 250 for an hour. When I uncovered it I tented for 15 minutes. When I went to carve it was like warm at best; ok but not close to being right out of the smoker. Next time I will try the 350/250 method.
In some of his recipes Jeff talked about serving turkey the day after its smoked. He follows refrigeration with 350 degrees for an hour in one case and 350 switched to 250 in another. This seems like a lot of heat. Also how different would it be for just a bone in breast? Thoughts!
I have a ThermoPro single probe thermometer which I will use to monitor temps at cooking levels. I am wondering if the drip pan under the meat or the new pellet smoke device on the bottom right could have affected a long smoke like this one. I have not experienced this problem previously.
Smoked a 3# point using a 2012 thread that said 220 degrees for 2 hrs per pound to a final temp of 193 degrees. After 10+ hours of smoking (11:00pm) meat temp had reach 175 and I quit the smoke. Pastrami turned out pretty good with quite a bit of bark on small end. Smoker set-up was point on...
I notice not much mention of "finishing sauce" for PP. What are your thoughts? Also if I plan to use finishing sauce and smoke two days before serving, when is it best to apply sauce?
Just a thought - The first few times i put water in my MES pan i saw no signs of evaporation. Finally i discovered i needed to heat the water to boiling before putting it in the pan. It is a pain as the pan gets very hot very quick. Same goes for chicken over a beer can.
Got a marinated 2.7# boneless leg of lamb on sale a the grocery store. Cut a small piece off to make Irish Stew. When I did so I found a fat cap between 1/4" and 1/2' thick. Because my wife likes to eat lamb but doesn't like to smell it cooking, smoking seems to be a good compromise. Someone...
I rolled a fattie for Super Bowl party. (Thanks for very good instructions and pictures on how to roll.) Added slightly cooked onion and garlic, small can of mushrooms, a few dried tomatoes cut up and some Havarti cheese. At best it was fair; I now believe you can put too much stuff in these...