Search results

Hey Guys, I did last year and forget what I did. I'm goona smoke some corned beef for st patty's day and forgot what temp I brought them up too. I'm going to be doing all Point sections in the smoker. What temp? !/2 hour a pound roughly. I know its done when its done, but i was trying to get an...

I'm having a mental block. Are the temps higher or lower if taking the temp from the dome?

Hey Guys, I was wondering if I could get your opinions on a smoker. I just saw a Kingsford on sale at BJ's for an unbelievable price. Smoker looked half decent, except no water pan. I currently use 2 Weber 18.5's and have had tremendous luck with them. 3 medals in my onlt 2 comps that I...

Sounds impressive Brett! I was wondering how to cook a large amount of ribs like that. How did you do it?? Rib Racks or rolling them or what?? Where did you put them all?? I'd be interested in knowing.

Thanks Kevin. That makes sense. I was wondering to myself the same thing, of how the smoke was gonna penetrate the bacon, so that makes sense. What temps were thinking for med rare?? 145??

Okay, Thanks guys. I do have it marinating in a Jack Daniels Teriyaki type marinade for a few days. I think I am gonna wrap it in bacon to see if that helps keep it moist. I've read a few things on it, so I figured I'd try it. I have some sugar maple rub that I'm gonna rub it with, then try it...

Brian, Just smoke it the same way. It will just finish earlier. I guess you'll just have to buy more of them, or mix it up, like I'm gonna do. I'm gonna do a turkey and a brisket(8lbs). But your looking at the same cooking procedures no matter the weight.

Hey Bryan, Thats what it means. If you are gonna wrap it, wrap it around 160-165 until about 190 or it is fork tender. You might want to unwrap it a little earlier to get your bark darker. But wrap it in foil and put it back on the smoker around 160-165 internal.

Hey Lew, I have always used my water pan with foil on it. It helps with temp control, since your not used to the Bullet. I have done alot of turkeys and they come out great. But that is my opinion.

Does anybody have any ideas for marinades for a venison roast I plan on smoking over the weekend. I have some that I got off line, but was curious of what everybody uses. I'll probably have like 3 days to play with as far as getting it in the marinade. Its defrosting now. I'm gonna marinade it...

I would use the Briquettes. I have luck with them also. I use kingsford original. How big are your briskets?? I did 2 packers for a large party and it was just fine. I also cooked 2 boneless turkeys and had plenty of food. But I prefer the low and slow route, 225-235. I usually can do it with...

OKAY THANKS CHARLES! YEAH I WAS JUST THINKING IF BB'S WERENT AVAILABLE. BUT I GUESS ILL WAIT TIL IT OPENS AND START THE SMOKE A LITTLE LATER

Hey Guys Happy Summer! I'm gonna smoke either a boston butt or a picnic shoulder tommorow am. I was wondering if i should trim the fat cap(rind) off the shoulder or can i leave it on there. It was a pain last time and i;d rather leave it on if i can. If i can get BB's I will, but I might have...

Tim What town are you in?? If you are nearby I could give you a couple of places

Hey Craig, I have used both. I like lump. The only problem I had with it was on an overnight, and it burned out on me. Maybe my fault, but I think it burns alot faster than kingsford. I did obtain nice smoke rings. Give it a try, I think you'll like it. Also, the ashed are better at the end...

Okay thanks guys. I'll give it a whirl and see how it comes out.

I am planning on doing a boneless trukey breast tommorow. I plan on starting it in the am at some point. I have an 11 lb boneless turkey breast. How long do you figure it will take. I'm gonna do it at between 225 and 250. I'm gonna take it up to 165. Just was trying to figure time. Also it is...

Chuck, I haven't done chicken salad yet, but I have done smoked turkey salad with leftover turkey that I smoked. I suppose it would be similiar. I just chopped up the remaining meat, put it in a bowl with just a little sprinkle of your favorite rub, then mix it with celery and mayo. It came out...

I think when its done it done. Check for tenderness. i think cause the temps spiked is not a big deal, since there are such things as HH cooks. How big was it?? I wouldn't worry in a case like that, just foil if you want at that temp., then keep checking for tenderness.

Hey Eric, That's what I do. I loosley put two or three lightly rolled up pieces of paper towel on the bottom of the chimney starter. Roll it so it follows the contours of the edge of the starter. Again make sure it is lightly rolled so it will catch. make sure the starter has enough room in the...