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  1. larry tiner

    Raw pork sausage

    Thanks, Hamdrew. I failed to mention thickness. I’ll go for 165°. First time trying this, and I’m a bit paranoid.
  2. larry tiner

    Raw pork sausage

    We butchered a pig and I’d like to smoke a link of sausage. It’s raw, in a casing. Any ideas on temp to cook it at, what temp I’m cooking it to, and time?
  3. larry tiner

    Let's see those Smoked Turkey tips, tricks, and ideas

    Browneyesvictim, speaking of ham, have you tried the twice-smoked spiral-sliced ham recipes on here? I have, and everyone says it’s the best ham they ever ate.
  4. larry tiner

    Let's see those Smoked Turkey tips, tricks, and ideas

    Brown eyes victim, speaking of ham, have you tried the twice-smoked spiral ham recipes on here? Everyone says it’s the best ham they ever ate.
  5. larry tiner

    Thin-sliced rib eye

    ‘4-minute steak.’ I’ll remember this. These steaks were so thin I considered jerky. Lol
  6. larry tiner

    Thin-sliced rib eye

    ‘4-minute steak.’ I’ll remember this. These steaks were so thin I considered jerky. Lol
  7. larry tiner

    Thin-sliced rib eye

    Thanks, Chuck. I’ll give this a try.
  8. larry tiner

    Thin-sliced rib eye

    My significant other came home with a 1/2-inch ribeye. I’d like to do a reverse-sear, but am clueless about what temp for how long. My temp. gauge is broke. Any hints?
  9. larry tiner

    Smoking fully-cooked burgers

    Thanks for y’all’s ideas. I smoked them on 220 using mesquite for about 35 minutes, then turned off and left in smoker until everything else was ready. They turned out great!! Something to remember when I’m in a bind for time.
  10. larry tiner

    Smoking fully-cooked burgers

    Found some fully-cooked frozen packages of hamburgers. I’d like to put them in the smoker to see if they can absorb some smoky flavor. Are there any suggestions on temp or how long to smoke these babies? Thanks!
  11. larry tiner

    Burnt ends

    Thanks, paul6!! I found it there. I thought these forums were one and the same. This has a puzzling new format. It took me 10 minutes to find how to respond to you. Again, thanks!
  12. larry tiner

    Burnt ends

    I found a burnt ends recipe a few years ago on here, but I can’t find it again. Can anyone steer me in the right direction?
  13. larry tiner

    Sausage Making Weekend.

    How long should this smoke at 200 degrees?
  14. larry tiner

    Garlic sausage - with pics

    Any idea on how long to smoke fresh garlic sausage at 200 degrees?
  15. larry tiner

    Double smoked spiral sliced ham

    Wow!!  They were correct in stating the double-smoked spiral--sliced hams are the best!  I put my spiral-sliced ham face down in a glass bowl, put a cup of water in.  It cooked for about an hour and a half to two hours at 225 degrees.  The woods were a mixture of half hickory and half oak. The...
  16. larry tiner

    wood for beef brisket?

    Mikeincalgary, our local grocery stores offer assorted woods along with the briquettes.
  17. larry tiner

    Help brisket too big for MES 30!

    Thanks, Gary S.  Very informative!!
  18. larry tiner

    Double smoked spiral sliced ham

    Sounds encouraging, thanks! I'll let y'all know.
  19. larry tiner

    wood for beef brisket?

    I agree with PadronMan, but my percentages are 2/3 hickory, 1/3 cherry. Lately I have added oak, so now it's about a 1/3 of each. Living in Texas, it has always been "mesquite only". I'm tired of it and welcome oak now for steaks, etc. but my MES goes with the above-mentioned thirds.
  20. larry tiner

    Help brisket too big for MES 30!

    Oops!  I have a 13.3 pound brisket.  Smoking at 225.  One and 1/2 hours per pound put me at starting just now.  I had to cut the brisket in half to fit the MES, but failed to consider the potential less time needed.  This was supposed to be ready at 10:00 tomorrow morning.  Am I now looking at...
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