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  1. nopeda

    Please help with cold smoking meat

    Yes that is it then, flavor smoking. For one thing I don't have a smoker at all any more but the other thing is that when I had an electric one I never could get chicken to be as nice and juicy as I can in an oven. When I what I thought of as cold smoked fish for an hour then cooked in the oven...
  2. nopeda

    Please help with cold smoking meat

    What is the advantage of that over the mailbox?
  3. nopeda

    Please help with cold smoking meat

    I don't understand what curing is. But I take it right from the smoker to the oven to cook so why would it matter very much?
  4. nopeda

    Please help with cold smoking meat

    Hi, I am trying to cold smoke some meat like chicken thighs, pork steaks and swai. Then cook it in an oven or frying pan inside hoping it will retain the good smokey flavor. So far it has not gone well because it seems the meat either cooks or changes consistency/texture while in the smoke...
  5. nopeda

    Basic mailbox mod questions

    Thanks to all of you for your help!!! I ordered some flex pipe and 2 elbows from Amazon and 2 hose clamps from ebay.
  6. nopeda

    Basic mailbox mod questions

    Where do you guys get the elbows and pipe to do the mailbox mods? Is it 3"? I've found some elbows on ebay but they're 2.4 inch or 2.38 inch. Will that work going into the smoker? I guess with the mailbox you can make the hole any size you want, but going into the smoker it seems like it would...
  7. nopeda

    Olive Oil questions

    Thanks to all of you for your helpful suggestions! The friend who made the suggestion to me about olive oil said it would help retain moisture, make the skin less crisp, and wouldn't add any noticeable flavor. So if you don't want the skin more crisp, which I don't, what's the advantage in using...
  8. nopeda

    Olive Oil questions

    I've hesitated to put oil on meat being afraid it would change the flavor and make it more greasy, but have had problems with the outside of meat getting too hard and the inside getting dried out. Recently a friend has encouraged the use of olive oil to help with both of those issues, and said...
  9. nopeda

    How to calibrate Maverick RediChek thermometer?

    Recently I've been wondering about cooking time inconsistencies and got some very helpful replies to questions about it. But tonight it's looking like the thermometer is probably bad. It's a Maverick dual probe RediChek thermometer model # ET-733, in a Masterbuilt 20070910 electric smoker...
  10. nopeda

    ??? about cook time inconsistencies

    When I first began doing this a couple of months ago it was considerably cooler outside (where the electric smoker is) and often the wind would be blowing pretty hard. In my notes I wrote down the temp and time used to do the few things I've tried cooking/smoking so far: fillets of Swai...
  11. nopeda

    Medium rare ribeye steak questions

    Thank you guys for your suggestions!!! I cold smoked for 1hr 45min and then cooked at 200 degrees until about 128 IT and let rest. It turned out great and didn't need to sear it. Thanks again! David
  12. nopeda

    Medium rare ribeye steak questions

    I'd like to cook a half pound +/- ribeye steak medium rare but would like to let it get a good smoking as well. I've got an amaze-n-smoker and thought about cold smoking it for an hour or so before beginning to cook it. So far I've only cooked things at around 225-250. Can I cook the ribeye at a...
  13. nopeda

    Please suggest first time pork and potato temp and time settings.

  14. nopeda

    Please suggest first time pork and potato temp and time settings.

    We used to discuss things like that from time to time when they were using the garbage cans at school. Some of the kids either didn't care or wanted to throw things in the garbage cans that could hurt the pigs. It must have been a lot tougher job to sort things out from those school lunches than...
  15. nopeda

    Please suggest first time pork and potato temp and time settings.

    I wonder why it's done there but not more common...possibly because of the lower humidity? There's something I wondered about when you mentioned bringing out the salt shaker and eating raw beef for your students. For years I've considered that humans might have first begun heating meat over a...
  16. nopeda

    Please suggest first time pork and potato temp and time settings.

    Yes, thank you very much for the great explanation!!! I remember that even as late as the 1970s in NC they still had garbage trash cans in schools and we would put our leftover food in those, and paper and other non-food trash in different trash cans. The garbage was picked up and fed to hogs...
  17. nopeda

    Please suggest first time pork and potato temp and time settings.

    I haven't done it but will check that out. Thank you!
  18. nopeda

    Please suggest first time pork and potato temp and time settings.

    Yes Sir. I cooked the pork to 137 then took it out and let it rest. It went to 140 at room temp and then began to drop. It was really pink inside and even though I love beef like that which I consider medium rare I was/am still skiddish about eating pork that way. I microwaved it for about two...
  19. nopeda

    Please suggest first time pork and potato temp and time settings.

    I was working with a band playing a fraternity party. We went by the night before to check out the site and they were starting to cook a whole pig. They had a very drunk guy there to do the job because he was supposedly experienced. The next night is when I had the pork. The outside was done...
  20. nopeda

    Please suggest first time pork and potato temp and time settings.

    Thank you guys for your suggestions! I'm really looking forward to this one :-) If I'm going for an IT of 140 degrees, should I pull it out at 130 or 135 and let it sit until it gets to 140? What if it doesn't get there? I got sick from eating under cooked pork once and sure don't want to go...
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