Recent content by WeekendWarrior

I purchased a #2 back in 2014.  Got it out of the garage today for my first smoke of the season.  I planned on smoking a 9 lb butt for pulled pork.  I put my Maverick remote thermometer with one probe in the meat and the other clipped to the shelf.  Set the meat temp alarm on the Maverick to 140...

I've been wanting to get a vacuum sealer for a while now, and have narrowed it down to 2. A Vacmaster 350 pro for about $250.00 or a Vacmaster VP215 at $819.00.  I am pretty much 50/50 between the two.  I wish I knew how much I would use it as the chamber sealer may very well be cheaper in the...

I will be making my 2nd Butt this weekend for holiday lunch on Monday.  Last time I brined the butt using DivotMakers brine recipe. Would it be overkill to Brine AND Inject, or should I just do one or the other? If I were to do both, would I inject before brining, after brining, before and...

Having brats for dinner tonight, and decided to smoke some of them.  Planning on 1 oz hickory and 1 oz cherry.  225 for 2 hours, water pan with water in the bottom.  Does this sound about right. Should I finish them on the grill?  Any other advice.

It will probably be next week when I cook my brisket.  I am guessing it is OK to leave it in the vac pack in the fridge for over a week.  I read you can "wet age" it for 45 to 60 days, but since I don't know how long it's been at the meat market, I am not going to push it much. Anyone wet age a...

Looking to get an injector to inject briskets. They have the Deluxe Injector  at a local store for less than 6 bucks, but I don't know how durable it is since it is plastic. or should I order a Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles, it runs about...

Not sure if it is customizable, but it would be nice to add the member location field to the member list, that way you can sort it by state, and see if there are any other members in your state. Heck maybe even have a regional get together and share some Q

I see most people here use mustard for a binder, and sometimes olive or vegetable oil. Anyone use anything else?  I've seen other references elsewhere to molasses, karo syrup, maple syrup, honey. I could see where the sweet stuff might burn on a stick burner but I would think it would be fine...

Pretty much cleaned out the smoking meats from the freezer, so I went to fareway to reload. Picked up a bone in Boston butt for 2.88 a pound. 3 racks of loin back pork ribs for 2.99 a pound. 6 pounds of country style boneless pork ribs for 2.88 a pound. 1 10 pound beef brisket at 3.99 a pound.

Been waiting to get some cherry chunk wood from my local BBQ and smoker supplier but they've been out of the small chunks for a while, but they did have larger split logs. These weigh about 5 lbs a log, and were a dollar a log, so only about 20 cents a lb. A bit of extra work to cut them down...

Anyone have a list of quickies, when you want to smoke something, but don't have 6 hours or more? Chicken wings legs and thighs, fatties, pork chops, bratwurst?  Any other ideas?

My wife likes boneless ribs on occasion so I thought I would try smoking some.  Haven't been able to find much here.  Anyone like to make some suggestions on wood, time, temp, rub or marinate them?

Going to try some ribs for my 2nd smoke.  Not even sure what type they are, the package says Back Ribs, Bone in. Going to try 230 for 5 to 6 hours. They almost look like small roasts instead of ribs.

During my first smoke, I noticed my temps were running kind of low, I ended up cranking the temp to 250+ for the last 6 hours trying to get it up to 200. I noticed how you auto tune your PID's, and wanted to try the same technique to see how my smoker was calibrated. I got a 9x12 aluminum pan...

Anyone use and iphone/android apps for smoking? I made a spreadsheet that you can enter the date and time you want to eat, and it will automatically update the start and stop times of each step.  You can change the estimated time for each step and it will update the dates and times also. Got...