Recent content by parman

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  1. parman

    No Oak Chunks

    I live in So. Cal and I get post oak in Vegas and bring 10 bags back twice a year. Maybe I should have a problem but coming thru the Ag stop they just wave you thru. There is a place on Nellis that has the most cooking wood I've seen.
  2. parman

    Vacuum Sealing

    I also do the same with brisket. I have an order for 30 people and I'll pre-cook the brisket... slice and vacuum pack as they would like. All they have to do is reheat in water or micro for a very short time to reheat.
  3. parman

    Offset fire management...?

    I use charcole as my base as it burns at a steady rate. Lump, for me is harder to keep a staedy fire. Burns real hot and fast. When I add charcole I also add a piece of wood. Lay the wood on the existing coals and then pour the new coals on top covering the wood. I get a great blue smoke using...
  4. parman

    I need boxed or baged oak firewood for my smoker

    There are 3 places in the San Gabriel Valley that I visit. 1 off of Madre st east Pasadena. Right off the 210 frwy. 2nd is off eastern ave and the long beach frwy. The 3rd is off the 105 frwy in Maywood. This one is called the Wood of My Ranch. Huge business. Always has white, red oak.. Also...
  5. parman

    First catering job HELP!

    I would go with quarters for that many people. You can find quarters for half the price for thighs. I've injected the quarters...2 to 3 shots is all you need. Good luck
  6. parman

    Lifting a 400 lb smoker

    I needed to do the same but to level the smoker. I used a 1"x4" slat and pushed the unit onto the slat. You have wheels and should be able to do the same. Give it a try....better than trying to lift that monster!
  7. parman

    Reverse Sear

    I'm going to do the same except I'll try with sous vide first then reverse sear. So far I've done salmon and it was very good. That's saying a lot as I don't usually like salmon!
  8. parman

    Good brisket in San Antonio

    See if there is a Restaurant Depot near you. Choice meat and well marbled. Membership required but I'm sure you may know someone with a business license.
  9. parman

    Butcher Paper for other than Brisket

    I use butcher paper when I smoke whole racks of beef ribs. I usually wrap when the bark is what I want....wrap like a brisket and it goes back into the smoker. The bark stays and the meat is moist and tender.
  10. parman

    Tri Tip?

    Here are some Sam's locations in Indy. They also have Pics of what tri-tip is supposed to look like. Indianapolis Club (#6304) 5805 Rockville Rd. Indianapolis, IN 46224 (317) 248-3577 7.82 miles | See Map View Only Indianapolis Club (#6316) 3015 W 86Th St. Indianapolis, IN 46268 (317)...
  11. parman

    Tri Tip?

    Go to Costco or Sam's and ask. The both have it on their order list and just ask them to get you some. if you buy the cryo pack it will cost less...If you buy the case even less. I just bought some Prime Tri-tip at Costco and it was less than $3.per pound.I paid $80 plus and got 7 tri-tips. I...
  12. parman

    How good is the Smoke Hollow 44" smoker ?

    I have had mine for about a month. I used the green egg gasket to seal the door as it did leak. The green egg gasket works just right. the width is a perfect fit for the door. When putting it together I used a sealant to prevent leakage. I've used the same propane tank for 3 long smokes. I've...
  13. parman

    Meat Probe

    I have mavericks and I've had good results with them. However, maybe this post can help me. I'm looking to go thru the smoke chamber with my leads so I don't crimp them with the lid. I know there exists a rubber or silicone spacer that will allow that passage from outside to inside the the...
  14. parman

    My First smoked tri tip

    Just cook it to a lower temp b4 pulling. Simple. You can take it from the fridge to the counter for a bit. It just can't sit at 40-60 for a long time.
  15. parman

    6 am too early for this crap.

    at what temp are you smokin' ?
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