Recent content by allmann

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    Temp keeps rising

    I put a brisket in the smoker at 0800, set it up went shower and eat breakfast. I looked at the thermoworks Smoke around 0930 and the meat is at 139 and the temp of the smoker was 300 and rising. I thought the probe was wrong so I pulled it out and switched the probes in the unit and took a...
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    Smoked bear

    I see there is a recent recipe for bear ribs, but are there any other recipes for bear or that can be tailored to bear? I was lucky enough to harvest a bear in NJs archery season and have absolutely no experience with bear besides it has to be cooked to 160 degrees. I don't have any ribs or I...
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    new issue with the auber

    I started smoking a butt and everything was fine. 2 hrs into it the temperature sky rocketed to 337 and the screen starts flashing. I unplug and reset it. I open the door to cool it down and to pull out the chunk of wood that is on fire. Go back inside and the temp is rising fast and won't stop...
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    Beer can chicken recipe?

    I can't find one. I figured doing it in the smoker would be a good mix.  Is it not done because of the such low temperatures? What are your thoughts/suggestions?
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    Auber issue

    I am smoking a prime rib and when I set everything up ready to turn on the smoker, I plug it in and nothing happens. The light didn't turn on. I plugged the unit directly in to the wall and the light comes on. The Auber is stored inside up high on a shelf so the kids can't mess with it. So now...
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    Prime rib

    I am using divot makers recipe, but since it is only my wife and I, I am only doing 3.7lb piece with 2 bones. My question is about how long do you think it will take? I plan on doing it tomorrow, just trying to figure out a start time. Thank you in advance
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    Goose Pastrami

    I came across this recipe and will be trying it, as soon as I get a chance to get after some geese. I was wondering if anyone else has any similar recipes?This sounds good, I am just leary on dry curing. Especially with wild game. I specifically call for Canada goose breasts here because...
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    Auber ?

    I have a question though about the Auber, I have it set 140 for 30 min; then 235 til meat hits 195; then supposed to go to 140 incase I was out running errands.  I forgot to put the meat probe in last night. I woke up this morning and did so(0730). It was holding at 235 all night even when I...
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    Multiple shoulders

    I will be smoking 3(not sure of the weight as I haven't  been to restaurant depot yet, but guessing 7-9lb each). Does placement make a big difference? Where should I put the PID probe? I also have the maverick 733, but I have a feeling that they are off a few degrees. Am I correct in thinking...
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    1 st. Louis and 1 BB

    I have 1 rack of each leftover that have been defrosted and rubbed down today. Plan on doing both. I know the BB will have to be pulled earlier, but I was thinking of trying the foil method this time.  I know everyone has their different ways of doing things, so I am just looking for...
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    Bypass instructions for a 3

    I have looked through the 5 pages and don't see the bypass instructions. I am hungover so that could be the problem, but I am looking to do this today. Is it different than any other model? should I place it to the side of the original one or closer to the top?  I am not very good when it comes...
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    1st brisket

    I am looking to do my first brisket, I bought a 6lber(small family and quicker cook time), but from what I've read it won't be that quick.  Should I just freeze this one and go with a bigger one? Also whats everyones opinion on to brine or not to brine? How long to brine? I see a lot use a basic...
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    Have the day off so I'll be smoking jerky today

    I ground up a bunch of venison, 71/2lbs to be exact, I used High Mtn Sweet and Spicy. Mixed it all up and let it sit for about 34hrs. Then piped it out in to snack sticks using my jerky cannon, I got 4 trays full. I had to jerry rig the jerky dryer as the power wire inside the unit was broke off...
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    3rd smoke a split chicken

    My wife didn't want brisket or pork again so I decided to do a chicken. I decided to split it since I haven't had luck with smokes being on time. I started it at 1445 @ 250, after brining it in Tony's brine recipe for 3.5hrs. I went simple on the rub and bought lawrys poultry seasoning. I used...
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    Question on making food for a later date

    I have My daughters 1st/3rd Bday party coming up in mid Sept. What would be the recommended route for my daughters Bday party. Can I do a couple shoulders during the week prior shred them then vacuum seal them, and the day of the party boil the bags and finish with sauce?  Also I was thinking...
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