Recent content by notoast

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  1. notoast

    Smoking sausage with apple juice

    I smoke dry too. After smoking I use one of those Chinese steamers to cook to final temperature though. Make sure to watch the temp in the smoker, 160-165F is where fat will start to liquify. Rich
  2. notoast

    London Broil

    I also like to use London broil (on sale) for making my jerky. If you buy a top round roast, you'll need to trim off the fat cap, cut into slices and cut into strips. With LB you just trim the edges of fat and slice into strips.
  3. notoast

    To avoid the STALL cooking temperature?

    +1 with JeepDriver. http://www.scienceofcooking.com/meat/slow_cooking1.htm describes how/when collagen is converted to gelatin. This conversion is an endothermic process (i.e. it absorbs thermal energy) which is why the temperature usually stalls around 160F when slow cooking. If you want...
  4. notoast

    From Colorado

    I live in Colorado Springs and have been smoking food for 4 years. I use a Bradley original smoker with an Auber-WS PID controller. I also add the Bradley cold smoker box when smoking cheese, bacon, salmon, etc. I also grind, stuff, and smoke sausages.
  5. notoast

    Can a stock thermometer be off by alot

    Most probe and dial thermometers can be calibrated. Where the probe goes into the back of the dial usually looks like a nut. Hold the dial and turn the nut (or vice versa) to rotate the needle where it should be.
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