Recent content by Big daddy smoke

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    Bacon

    Hello everyone, just finished the week long curing process for my first pork belly using Morton's tender quick, brown sugar and maple syrup per Sconnie's recipe. After sitting uncovered for 24 hours I was hoping to smoke this evening but, plans have now changed (heading to a KCBBQ competition...
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    Use of parchment paper in SI #3

    Merry Christmas everyone! I'm about to start my second  packer.  First one, flat turned out a little on the dry side, point turned out incredible! So my mission is to improve on the flat. I've read Diviot maker & SconnieQ have differences about cap side up or down and highly respect both. Still...
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    Suggestions for what type of liquid to use for keeping pulled pork warm.

    Hello, first I would like to say I am soooooooo grateful for all the wonderful post's, recipes & advice that everyone has shared on the SI forums! Being a newbie, it really helped me with all the anxieties associated with never smoking meat! Which there there were more than just a few!  I have...
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    solid Wood Block chuncks VS. Small Chips/sliver wood

    Hi, I got a question. If anybody is out there, in about 1 hour i'm going to be smoking my first 5LB chicken that has been brined for 13 hours and was just wondering since I had some Big Chief small chunks mesquite sitting around I thought I give it a chance. I imagine I should soak the chips it...
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    Good morning America!

    Hello everyone Happy 4th of July! Just got my SI #3! For the first cook tried a 12 bone 4#s of spare ribs. Turned out a little dry.  Set at 230 degrees didn't open for 4 1/2 hrs.,  I filled my Sasha with apple juice hung from rack next to the side wall it only used about 1/3 of the juice. Should...
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