Recent content by prudentsmoker

Can you put the Smokin-it cover in the washing machine?

Does it sound like I need a new element?

I posted this several years ago, but thought it was worth repeating for those who might not know. I am getting ready to double smoke a ham. Instructions call for 20 minutes per pound at 325. It is an 8 pound ham, so I take 8 X 20 X 325= 52,000.However, I smoke at 225 so I take the...

I had previously smoked and froze some sirloins I didn't want to sear outside yesterday so I got my Hamilton Beach Indoor Searing grill out and seared indoors. It goes to 450 and the grill is dishwasher safe. I highly recommend it.

I read about the idea of reverse searing a pork tenderloin, tried it and it turned out great! However, there were no instructions; so here is how I did it. Rubbed it and smoked it till it hit 145. Threw it in the fridge for a couple of hours where it dropped to 90. Then I threw it on the gasser...

I know we all love cast iron and gas grills to sear, but hear me out. As I have said before I am a fan of America's Test Kitchen. They had a recipe (see below) for pan seared strip steaks and it got me to thinking and it works for smoked steaks as well. Basically you get a non-stick pan as hot...

I really like watching America's Test Kitchen and Cook's Country on PBS. This recipe was on there recently. Basically you spatchcock a chicken and put it skin side down into a non-stick skillet to brown. They have replaced the brick that was used to hold it down (to keep the skin in contact with...

Are there any advantages of a charcoal grill over gas or vice versa? Obviously personal preference has a lot to do with it. I am just curious if anyone can give me some reasons as to why one is better than the other. Thanks in advance.

Have any of you guys used non-stick cooking spray on cast iron? The Internet is providing conflicting information. Thanks in advance.

I have done this a few times with great success. I sous vide a chuck roast at 131 for three days (72 hours) the put it in the fridge to cool. I make kabobs out of the chuck, mini colored peppers, baby bella mushrooms (both from Aldi) and onions. I brush the veggies with Italian dressing while on...

We are trying to get more fish in our diets and kind of like smoked salmon, but I can't help but wonder if the right condiments might make it more appealing. Any suggestions? Thanks in advance.

Anyone have experience with the Anova sous vide oven? If so, what are your thoughts?

I just got back from the Dr. and we always talk smoking. I had told him about what a great brisket I had gotten at COSTCO and he told me that his partner (a doctor also) buys a packer and regardless of the date on the package, leaves it in the fridge for 30 days. He said it smells a little when...

I have a Number 3 and a Kamado Joe (charcoal) and thinking about adding a propane grill. If you have one can you tell me what you use if for and/or how often? I have wanted one for a long time and think I might get one around Labor Day when they go on sale. Thanks in advance.

If someone has posted this before I apologize. I had smoked a pork tenderloin to 145 Monday night for dinner and it turned out great. Last night I cut some of it up into "steaks" and threw it on the grill and again it turned out great and way cheaper than beef.