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Smoked meatloaf
Try using parchment paper, works great just a few small cuts in the paper and it works perfect every time!! -
Smoking my first turkey
Thank You! The other thing I have noticed is this Danger Zone, not to probe the meat prior to 135 if the meat wont get to that temperature with in 4 hours. Hadn't ever heard of that before as I have bought the Maverick 733 is that always the case? I have usually put the probe in a let her go. -
Smoking my first turkey
I'm confused! I have Jeff's book and every smoke temperature is 225 to 240. But I'm seeing most off ya all are cooking at higher temps. I just did a Shoulder at 230 and it took forever and posted my concerns and found most cook at 275 to 300. I'm really new at this so any help would be... -
Pulled pork, wood, and smoke
Sure wish I knew this 12 plus hours ago. I finally pulled the meat at 195 let it rest for 45 minutes. It pulled fairly easy, probably wouldn't do one that large for awhile. But the flavor was perfect the finishing sauce perfect. All in all not bad. Just a lot longer than I expected. Didn't... -
Pulled pork, wood, and smoke
Well 9 hours in and sitting at 157. How long can this be? Should I finish in the oven or just wait it out? Was hoping to eat around 6pm. -
Pulled pork, wood, and smoke
Thanks. Got my temperature down to 230 and holding steady. I think I'm going to just smoke it all day. And I see it is an all day process. Internal temp 105. Just added water to the pan so recovering temperature. Thanks again! -
Pulled pork, wood, and smoke
Just put a nine pounder with the bone in on and it's my first, wondering what most use as a target smoking temperature? I'm sitting right at 262 degrees. I see I'm suppose to take it off at 205. And what temperature or time does one use foil? And should I. Using Pecan and Almond with... -
Slap Ya Mama
Man must have options! I have just gotten started in smoking and I'm enjoying it. Recently retired what a fun way to eat. Spent a bunch of time in Texas,Louisiana and Mississippi really enjoyed the cuisine and the people! It sure isn't California, nothing against California but was great to see...- geb3
- Post #5
- Forum: Sauces, Rubs & Marinades
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Slap Ya Mama
Yes I have noticed it after my post. I posted to early. But it is a great seasoning.- geb3
- Post #3
- Forum: Sauces, Rubs & Marinades
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Pozole
This is from Food Network; http://www.foodnetwork.com/recipes/food-network-kitchens/posole-rojo-recipe.html- geb3
- Post #7
- Forum: General Discussion
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Slap Ya Mama
Anyone using the Slap Ya Mama seasonings? I have just came across it and really like the flavors. Haven't used in a rub but getting tempted.- geb3
- Thread
- Replies: 12
- Forum: Sauces, Rubs & Marinades
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Sirloin tip roast TEMPERATURE!
- geb3
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- geb3
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- Album: Sirloin tip roast TEMPERATURE!
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Sirloin tip roast TEMPERATURE!
It was eaten too fast! Teenage grandson128517 Pictures next time! -
Sirloin tip roast TEMPERATURE!
Just took the roast off the smoker. IT 143, ( my family doesn't do med/rare) Fantastic flavor, nice smoke ring cooked a little bit faster but WOW! -
Sirloin tip roast TEMPERATURE!
Yahoo it's sitting at 245 I have choked it down so panic mode is over. Thank ya gentlemen! -
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Sirloin tip roast TEMPERATURE!
First time doing a roast! Noticed my temp went to 250 after I placed the roast in the smoker. Just wondering how big of a deal to see a spike in temp. It's taking its sweet time coming down in temp, I guess my question is there a need for concern or just sit back and relax?
