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Messages - lgboro

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Jerky / 1st attempt at jerky with homemade fan system
« on: September 19, 2020, 07:26:56 AM »
1st jerky attempt was brisket flat and came out excellent  150 degrees for 1 hour with 3 1/2 ounces of cherry (small cut) chips then 100 degrees overnight.  Brined in vacuum bag overnight prior to smoke.  Homebuilt fan worked to perfection consist of a stainless steel beer can cooler with a 60mm computer fan epoxied in and hole in the bottom.  Matched the air flow of the commercial units.  Neighbors and dog raved about flavor and texture of jerky.  Dog now spits out commercial dog treats and jerseys (not my harshest critic though).  I might reduce chips to 2 1/2 ounces next time just as a personal taste adjustment although this smoke was excellent.  Smoked in my #1.

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Jerky / Re: Venison jerky - 2nd try much better!
« on: September 14, 2020, 04:23:25 PM »
Will the chips produce any smoke at 100 degrees?  I just finished building my fan system and want to tray a small batch of jerky.

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Pork / Temp probe in baby back rib smoke.
« on: April 16, 2020, 06:18:03 AM »
Cooked a rack of baby backs in my #1 last night and they came out great.  Cooked 5 1/2 hours at 215.  Do you guys use a temp probe in your rib cooks as I did and its hard to do a physical test tooth pick test for doneness without losing too much heat so I waited until they were done?  I have cooked by temp for years but I know ribs are difficult to get accurate readings due to fat pockets, bones and thickness.  This my second try at baby backs and they were great, much better that my first try which were probably not cooked long enough to tender.


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What's Cooking? / Re: Show us what your cooking - Quarantine style!
« on: March 27, 2020, 07:24:44 AM »
Sourdough pizza crust....haven't done that since heart failure made me make all my food from scratch.  In eastern NC with our humidity mine was probably no a sourdough crust for the purist but made the best pizza I've ever eaten.  I used my old bread machine to make my pizza crust it took a lot of the work out of the process.  If the hoarders have bought all the flour I guess I can through in a couple of sheets of toilet paper to help hold it together :).  I even may my own homemade toppings and sauce to cut out the sodium to get through the bad health patch.  May have to do another one soon...its been years.


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I haven't smoked any jerky yet, but I have experimented extensively with computer fans for ventilation in my small campers and even the highest airflow ones do not have the umph to move but small amounts of air that is constricted like the hole in our smokers.  Even the highest volume ones would not move a high volume of air through a airplane vent I bought that had a 1 1/2 inch vent (even a really expensive one that blows a lot of air), however, my dehydrator doesn't move larger volumes of air either and they work well drying jerky.

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Poultry / Re: chicken breast
« on: January 05, 2020, 06:10:45 AM »
I smoke a lot of chicken and I think 165 degrees will make a big difference with skinless chicken.  I even smoke chicken tenderloins but I wrap them in bacon.

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Introductions / Re: No Longer A Lurker
« on: January 05, 2020, 05:49:41 AM »
You'll love your #2, I recently got a #1 and the biggest problem I've had is getting used to how little wood it takes to get the desired level some in these units.  Six or seven smokes in and everything has come out excellent.

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Poultry / Two Carolina Roosters in a #1
« on: December 21, 2019, 05:45:33 AM »
Just got them brined with dogs help.  Trying to figure type wood, time, etc. for this smoke.  Newbie...need help!

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Introductions / Re: Just recieved Smokin-it #1
« on: December 20, 2019, 07:47:37 PM »
Welcome from NC.  You are going to love your new smoker.....so efficient and easy to use. 

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Model 2 & 2D - The Middle Kid / Re: Potentially new user with questions
« on: December 17, 2019, 02:14:46 PM »
I just got my #1 within a couple of weeks and have use it 3 times so far.  The best whole chicken I've ever eaten, some thick pork chops cut from a cheap pork loin and bacon wrapped chicken tenderloins all of which would be easy to overcook and be dry.  All three were excellent and moist with as much smoke flavor as I would want.  Mine had some minor swings but I have cooked by internal temps for years so as above it didn't matter and this is the easiest process for really good meat I have ever used.  Would never go back to my cheap gas smoker.

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Poultry / Bacon wrapped chicken tenderloins
« on: December 17, 2019, 11:33:55 AM »
Smoked some bacon wrapped chicken tenderloins last night that were really good.  Smoked the tenderloins at 225 degrees to 145 degrees and moved them to my grill to crisp and brown the bacon which brought the temp up to 170.  Very moist and flavorful.  I neglected to take any pics but the whole process took about 10 minutes prep and and hour to smoke.  Used 2 oz. of apple wood for the smoke process and that was plenty of smoke for this cook.

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Pork / Re: smoking thin strips of precooked ham
« on: December 13, 2019, 12:48:29 PM »
I just got my SmokinIt after Thanksgiving but I did smoke a precooked spiral ham to take to a Thanksgiving dinner.  Three hours at 250 on my small propane smoker and the ham came out great.  I almost used too much wood and would have preferred a little less smoke but the rub and smoke combo on the precooked spiral ham was awesome.  The crowd enjoyed the ham as evidenced by its disappearance and comments.  Good luck with your Christmas ham.

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Anything Goes!! / Re: Veggies
« on: December 07, 2019, 09:00:32 PM »
I've got to try....I should check the temp of say a piece of sweet potato in an oven cooked casserole and I could put a temp probe in and have a good idea of when to pull the veggies.  Would love to know anyway as I prefer to cook by temperature instead of guessing with times and allow more repeatable results.

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Anything Goes!! / Veggies
« on: December 07, 2019, 06:24:26 PM »
Do you guys think a foil pack of veggies, a sweet potato casserole, or veggies in a cast iron pan would cook along with a smoke of choice?  I may try one or the other or more with my next smoke and would appreciate any experiences or feedback. 

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Pork / Re: 1st smoked tenderloin on new 3D
« on: December 07, 2019, 05:34:43 PM »
Looks great...I grill them often.  Seeing yours mine next ones will be smoked!

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