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Messages - OldeSmoker

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1
Poultry / Re: Best wings Iíve made yet
« on: June 01, 2021, 12:20:25 AM »
Great looking wings. Looks like a successful cook.

2
Pork / Re: Another good pork butt cook!
« on: May 29, 2021, 02:36:18 PM »
Great looking pork. I also scored the fat cap on my last pork butt and agree it produces a more moist and flavorful end result.

3
Pork / Re: Pork Rib Chops
« on: May 29, 2021, 02:31:38 PM »
Good looking plate, I will definitely have to try the rib chops. Thanks for sharing your process.

4
Show Us Your Setup! / Re: My new setup.
« on: May 22, 2021, 09:16:50 AM »
Looks good. Time to fire those bad boys up and get smokin!

5
Pork / Re: Best practice for freezing Pork butt suggeations
« on: May 21, 2021, 08:33:08 PM »
Since you are reheating using sous vide, shredding before freezing would be my preferred method as well. No loss of moisture as it all stays in contact with the meat inside the vacuum sealed bag. Have a great cook!

6
What's Cooking? / Re: Urgent Help Needed!
« on: May 15, 2021, 10:18:51 AM »
I would not be to concerned as the meat couldnít have been below 140 for an extended period of time. The key thing at this point is to get the IT of your meat up to 200*. That will also kill any bacteria that may have started to form.
I would turn my smoker up to 275*-300* to expedite this process. Good luck and let us know how they turn out.

7
Beef / Re: First run of beef ribs - success!
« on: May 14, 2021, 07:28:07 PM »
Your Dino ribs look great. I would definitely eat that. Keep up the good work!

8
Pork / Re: 1st Cook and Pork Question
« on: May 13, 2021, 05:29:30 PM »
Hey John, welcome from the other side of Missouri. It sounds like you had a great cook with your ribs. I am also a fan of smoked pork steak and if I am understanding this correctly you want to smoke 4, two pound pork steaks at the same time. Based on your information I would approach this as if I was smoking spare ribs. 4-6 hours at 225* would give you the final temp. you are looking for.

9
Pork / Re: Resting in smoker?
« on: May 12, 2021, 11:18:02 PM »
Welcome to the forum from SW Missouri. If you hold the meat in your smoker for an hour or longer at 140*, there is no need to wrap and hold in an ice chest. You can certainly hold it in an ice chest if you have an extended period of time before serving. Even after holding in the smoker at 140* I still like to let it rest after removing it for 20-30 minutes to make sure it stays nice and moist.

10
Anything Goes!! / Re: Ooni Pizza Oven
« on: May 11, 2021, 11:39:00 PM »
Your pies look great, thanks for sharing the pictures.

11
I also use the foil boat method. It eliminates combustion which causes bitter meat. Apple and Cherry produce a mild smoke flavor. On the thicker cuts of meat I typically use hickory and oak, which impart a stronger smoke flavor. Good luck!

12
Poultry / Re: Mothers Day Smoked Turkey
« on: May 11, 2021, 11:04:11 PM »
It looks great, nice job!

13
Pork / Re: First pork butt is complete
« on: May 11, 2021, 11:02:35 PM »
Great job! Experimenting is half the fun.

14
Model 3 & 3D - The Big Brother / Re: More wood with more meat?
« on: May 11, 2021, 10:50:40 PM »
Welcome! Hope you enjoy your new 3DW. Iím on the other side of the wood fence. Like David said you will have to experiment to see what you like best. I prefer a deeper smoke flavor, not bitter but deeper smoke into the large cuts of meat. I have experimented extensively and typically use about 30-50% more wood for my brisket and pork butts. I have found that placing the wood chunks at different places in the smoke box causes it to last longer and create smoke for a longer period of time. Good luck!

15
Upgrades / The Bella CSG
« on: May 04, 2021, 12:24:19 AM »
Has anyone tried the new vent wheel for the lid of the Bella CSG? The moisture generated when cold smoking can be a real problem. I was tossing around the idea of getting the vent wheel, just thought I would check to see if anyone had any experience with it yet.

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