Recent content by TheLoga

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    "Stale" smoke flavor on ribs

    Newbie here... I made spare ribs on my 5D last night, and they had a taste to them that I can only describe as "stale smoke". I smoked them for 3 hours and wrapped for 2. I used 4 oz of Hickory. Has anybody encountered this? Maybe I used too much wood?
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    First Brisket on 5D, 20 lb packer, Graphed.

    I did a brisket tonight at 250 degrees for approx 14 hours. 21 lb Prime Packer from Costco at $2.99/lb, 18-19 lbs trimmed down. Seasoned with 1:1 kosher salt and black pepper, .2 of paprika. I used 8 oz of oak sourced from SI. I also had the water pan that SI sells attached to a shelf full of...
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    There is never too much meat!

    Thanks for throwing up the new forum for the 5D! Looking forward to hearing about everyone's experiences.
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    Graph of temps on my first pork butt cook in a 5D

    Forgive the wall of text, but I wanted to get specific. I did my first 3.8 lb pork butt today on my 5D. I charted it on a ThermoWorks Smoke with the Bridge. Pretty nifty little gizmo. You can see the meat temps under "probe 1" and smoker temps under "probe 2". My target was a 200 internal temp...
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    Full Load Meat Placement

    I'm brand new to this, and just got a 5D. I figured you guys would be the best to ask this question... I want to do a full load of mixed meats. 2 Briskets, 4 pork butts and 10 racks of ribs. Anybody done a big smoke like this? Where would you put the larger meats and thinner... Ribs up top...
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    Just ordered my 5D

    Go big or go home I guess. There's not great BBQ in my area (Los Angeles) and I miss it. Newb to electric smoking, but after doing a ton of research and considering the space restrictions I have, I just ordered my 5D and plan to start a little BBQ biz on the side. I've been smoking on a...
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