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. Dustin Dorsey

    Coal Bed Getting Too Large

    I've found the coal bed usually kind of regulates itself, but maybe that's my smoker. If you did have too many taking some out is the way to go. I've seen the Bar-A BBQ guy talk about having too big of a coal bed on some of his Youtube videos. That's probably the only place I've really seen...
  2. Dustin Dorsey

    RIP Anne Burrell

    I used to love watching Worst Cooks in America. It was sometimes cheesy, but I'll always remember her putting that red mark on people's finger if it was sticking out with a knife.
  3. Dustin Dorsey

    Need advice for new stick burner. Outlaw or Boathouse offset.

    Of the two the Boathouse smoker seems the better pit. I've cooked on neither. Both I'm sure are fantastic. With the Outlaw you are paying for a paint job.
  4. Dustin Dorsey

    Your favorite heat-and-eat, store-bought sausages?

    My favorite is Southside Market. They sell them in HEB. I unfortunately don't have one near me but you can order online here: https://southsidemarket.com/collections/sausage I make my own mostly, though. Another I will occasionally use is Zummo's brand andouille which is out of Beaumont...
  5. Dustin Dorsey

    First Offset Smoker Cook - Beginner

    That brisket looks fantastic! Brisket cooks usually take me around 12 hours. I try to run the fire cooler for the first half of the cook until I hit the stall. Once I got used to it, the pit pretty much runs itself. The fire size tends to depend on ambient temps. I use naturally seasoned...
  6. Dustin Dorsey

    Mesquite in North Texas Texoma area

    I went to high school with him. That's a coincidence! Good guy!
  7. Dustin Dorsey

    Offset Firebox thoughts

    I think that number was kind of an observation by some guys on forums that built pits. You'll see lots of well made pits that violate this rule. There was never some optimal calculation made. Now a guy did make a pit calculator based on those observations. I think people get those things...
  8. Dustin Dorsey

    Whole Pork Picnic for Grind?

    My understanding is that picnic roasts are leaner, so you might or might not need to add some fat to the grind.
  9. Dustin Dorsey

    Hoping next cook goes smoother

    I love the RFX as well. There's just things that can wrong with all that technology that might not even be the RFX's fault. I did an overnight cook on the WSM a while back and I know the Smoke is just going to work. I used the RFX for that cook, but threw an ambient probe from the Smoke in...
  10. Dustin Dorsey

    Hoping next cook goes smoother

    The Smoke is bulletproof. I bought one when they came out. It's a great unit. I've got other Thermoworks products even like the Signals, and the RFX, (Both are fantastic) but if I absolutely need the highest level of trust on a cook, I use the Smoke.
  11. Dustin Dorsey

    A German style potatoe salad

    Looks great! That's probably one of my favorite styles of potato salad.
  12. Dustin Dorsey

    Help Did I use to much Prague powder #1?

    I'm thinking you are ok, but hopefully an expert will chime in. Usually with a wet brine you calculate the cure based on the weight of the water plus the meat (If I remember correctly). The cure might be over but not drastically over.
  13. Dustin Dorsey

    Easter Brisket 2025

    I cooked a Brisket for Easter this year. It's been a while since I've gotten to cook one. Seasoned with Kosher salt, 16 mesh black pepper and Franklin BBQ Spice. Franklin pit fired up with post oak. Brisket cooking. I kept the pit around 260 until the stall and let it get closer to 300...
  14. Dustin Dorsey

    Advice for an Offset Smoker

    It's a little more than you want to pay but you might look at the Old Country G2 at $1899. The Old Country Brazos is a good pit though. The only drawback is that it comes with a baffle and tuning plates and that make the cooker a bottom up cooker vs. top down. That's no big deal unless you...
  15. Dustin Dorsey

    Lactose intolerant?

    I've had good results with c-bind.
  16. Dustin Dorsey

    Looking for a new Sous vide cooker

    I should have looked closer at the picture. I didn't see the burn marks on the ribbon cable! :emoji_laughing:
  17. Dustin Dorsey

    Looking for a new Sous vide cooker

    The control panel came off on mine. The posts that hold the screws broke so I just hot glued it back and it's still kicking. Admittedly I had mine stored in the garage to I had a lot of thermal expansion and contraction going on out there, but still it shouldn't have happened. That happens...
  18. Dustin Dorsey

    Bangers and Mash

    I used hog casings. The gravy was this British product called "Bisto" that my wife wanted to use. I would have preferred to make an onion gravy.
  19. Dustin Dorsey

    Bangers and Mash

    I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made: I used the grater on my food processor to turn break the rusks down. Seasoned meat. My recipe. This was from Chud's BBQ Cumberland sausage video. Ground up meat. Stuffed. I...
  20. Dustin Dorsey

    Any "foil boat" captains out there?

    I've only done it on a pork butt so far and it worked well. I may try it on a brisket at some point but generally go with butcher paper. With a Texas style brisket you are cooking fat up and you want that fat well rendered. The foil boat gives you more time for the fat to render while also...
Top Bottom
Back
Clicky