Recent content by Dan Lutter

First when cooking fatty meats there is no stall, a stall indicates the process has stopped, it doesn't. When you say a stall is occurring, the process is continuing, a phase change is happening. That is how the fat is removed from the meat. during the phase change of solid to a liquid, all of...

The reason for smoking meats was to take cheap, and not that eatable cuts of meat and make it eatable. At $3.49 a pound the cost is really $7.00 a pound. There are a lot of meat cuts a lot more tasty in the meat cooler then a brisket and cooks in a shorter time. Time to find other cheap cuts...

I just smoked a pork butt last week. When I started it was 30 degrees outside. You need more fuel to get higher temps. One good thing is the winds of Kansas was frozen still. I am using lump and it seems works much better then charcoal type in the cold. Still learning about using lump. As for...

Thanks for the info

I used B & B Lump Coal when finished There was lump not turned to ash,Do most of the lump users sort out the large lump and reuse? Only problem I had was getting the temp up. but it was low 30's and wind blowing. After I moved the smoker to the garage temp reached 250 degrees Any advise is...

I use tender Quick in my rub. I cut the salt in half and half the amount of salt called for is the amount of tender quick I use. I have started using ground celery seed. in my rub and cutting the salt and tender quick more. turns out pretty good.

When you buy meat make sure it is not been tumbled. I talking about roasts and such which you want to grind. Also watch out for enhanced meat. If you buy ground beef, make sure it is 90 % lean or you are getting the same as above. And don't overcook the burger.

I use a rub or brine everything I use, I make up the rub by looking at different recipes and then trying it. I do not use any sugar and I cut the salt by at least half and use tender quick. Once rubbed, wrap in plastic wrap and put into refig for at least 24 hours. then smoke until bone is loose...

As I said one problem being software, which as you showed was the problem. One must remember not all devices use software that actually works. The real unanswered question is how tight of temperature control is needed to produce great tasting Que. In automation theory, you only provide the...

two possibilities 1st: oven cooking is not that demanding, or your graphing software is not very good. You could spent a few thousand dollars and get an industrial temperature controller and wire it into your oven. then you will get a graph of true temperature changes. Sometimes digital devices...

I did not say hamburger, I said 97% ground beef. All I said was by losing 50% of the weight the meat became very expensive and since he apparently was going to grind the brisket into burgers, 97% ground beef would make twice the amount at a cheaper cost. There is a big difference between ground...

$4.54/lb that means the cooked cost will be over $9.00/lb. really expensive piece of beef. The cost of the ground beef may seem high but if it is 93 to 97 % lean the cost will be close to $4.40/lb. You can buy twice the weight of the brisket of the ground beef and still be ahead.

I have smoked both together with the butt on the top rack and the ribs on lower rack being held by a rib rack. The butt self bases the ribs. ribs taste great.

I bet it holds the temp of 250 degrees pretty good, or even higher, no need for a smoker!!!

Load it in the trunk of a Goldwing and ride real fast to get there before it cools down.