Recent content by EFGM

Had ca call from a friend, he began to brine a 12# turkey and at some point over a 3 hour period temp got up to 50. He got the bird back below 40 quickly and is maintaining below 40 for remainder of brining time. Will this be ok or will it be a food safety problem? Thoughts or advice. Thanks

This is my 4th Brisket in the last 7 days. 2 for a gathering, one for vacuum packing and now this one for sliders, or a portion of it anyway. Traditional all Family Gathering. As my usual, 260*, on at midnight (normally on at 10): passed the probe test at 10:41AM @ 201*. Resting comfortably in...

For any interested, it is available again now in the shaker size only. The 1and 3# bags will follow down the road a bit.

In at 9:15PM, 260* Out at 6:00

Anybody ever heard of this and or cooked any corn in a cooler? Would love to hear of your experience in detail.

One was smoking in freezing temperature and the grease drippings began to freeze as they dripped out of the bottom grease drain hole which is also the air intake hole? Anybody of you in cold climates ever have this happen or does anybody have any thoughts?

So I now understand that wood turning to ash is really a non issue in the sense that those that have it happen are not complaining of a creosote bitter taste result, but wanting the wood to smoke longer during the smoke. That is why they are foiling, boating the wood, and using layers of foil...

There seems to be so much discussion about ash and charcoal left after a smoke, I thought it would be interesting to look at these poll results. There will be a total of 6 questions for the complete poll. Since I don't know how to put them all into one poll, then there will be 6 polls. This is...

What year the #2 began to come with 2 door latches. Thanks

2 More hunks of Goodness off this morning in the Chilly DFW area. No neighbors out to smell the goodness this morning for sure. 20* is cold for us. No pictures yet, but will add after they rest. I forgot. Fire Board Captured it all!

Been a while since I posted a picture of “Goodness” so here goes.

Help! What went wrong? Got my new smoker and decided to fire it up right away. Here is what I did from start to finish. I let my meat soak in liquid smoke for 12 hours, Lined the boxy thing with holes in it with foil to hold the gasoline. Put my meat, (now brined meat) on racks. I got my...

When running a analog smoker, unloaded or empty with probes staged at four levels (not touching anything), does it make sense it would run about 25* higher than set point. What I mean is, set at 200, it runs an average of 221 to 228, set at 225,  it runs an average of 255. Would not having a...

My bride has a retreat coming up this weekend with 24 attendees. One night they are having Steak and Baked Potatoes. Not sure what kind of steak but my question is this. Would it be possible and safe to SV the steaks ahead of time up to say 125, either freeze or refrigerate them below 40 and...

Anyone ever coiled the racks of ribs? Just curious about results.