smoking meat forums

Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Meat smoking experts like to say that all you need to smoke meat is a hole in the ground. The advantages of smoking meat are numerous. Latest: hardwood pellets. Forums . We noticed that you're using an ad-blocker, which could block some critical website features. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Sign up to our email newsletter to receive a FREE copy of the cheat sheet as an ultra high quality PDF. … Hosted on IP address 96.45.83.63 in Reston, United … I got an electric smoker for Christmas and I'm excited to use it but I've never smoked meat before. I ordered a couple of beginning cookbooks. Probably 10 more minutes of dialing in my vents before putting the meat on. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry to 165 degrees. It is … Pellet Smokers. These are best if you only want a little bit of smokiness to your food rather than cooking for hours on end. Module Jump: Active Threads My favorite way to eat fried flounder Last Post: THE ICEMAN Posted On: 02-11-2021 Replies: 7 Views: 62. 470 talking about this. Smoking Times and Temps; Smoking Meat Forums (SMF) Smoking Basics eCourse; Jeff’s Books. These advertising-free forums are provided free of charge through donations from Society members. Picked up a new BBQ pit a few weeks ago. Need recommendations on a new Bluetooth Thermometer, Turkey Thighs and Smashed -n-Smoked Taters Thank you, Owens Honey BBQ Sticks and Question (pic heavy). Smoking Cessation Support Forum; This forum is a vibrant community of people at all stages of smoking cessation, from the newly quit to those who have several smoke-free years under their belts. There are hundreds of different ways to make a … Small Diameter DOUBLE Tube stuffer horn...for hot dogs and snack sticks, Deep Dish Meatball Parmesan Pizza (Pics), Beef Smoked Sausage (From Hillshire Farms), Le Boudin d’Ecrevisse Louisiana (Crawfish Boudin). 4 Replies 505 Views 0 Bookmarks January 18, 2021, 02:27:06 PM by Edward176: Brisket spritz? Threads 234 Messages 2.6K. Announcements regarding the forum and The Smoke Ring site Moderator SoEzzy: 10: 94: Dec 10 2020 YardFullOfOak: Catering Stickys Stickys for the catering forum Moderator SoEzzy: 11: 365: Feb 21 2019 Bubbas BBQ Shack: Competition BBQ Stickys Stickys for competition BBQ Moderator SoEzzy: 4: 74: Apr 11 2012 ace27705: Cookers Stickys Stickys for … Smoke at 250-275°F until internal meat temperature reaches 125°F (didn't take long, maybe 30-45 min). SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. How to Smoke Meat: 10 Tips for Smoking Perfect Meat. Smoker Reviews; Thermometer Reviews; Pellet Grill Comparison; Tool & Accessory Reviews; Smokers; Thermometers; Help . Press J to jump to the feed. Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. If you want to give smoking a try, but aren't sure if you'll do it more than once, you can use your charcoal grill to smoke meat. Smokingmeatforums.com Website Analysis (Review) Smokingmeatforums.com has 11,163 daily visitors and has the potential to earn up to 1,340 USD per month by showing ads. Smoking Meat Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Jan 11, 2021 20:30 Profile; Post History; Rap Sheet; Hasselblad … I found a recipe online and then developed a variant--shredded cheddar in the mix and a bottle of octoberfest beer and let it sit overnight in the fridge before casing. Press question mark to learn the rest of the keyboard shortcuts See our disclosure policy for more information. Brisket Saturday!!! JavaScript is disabled. Below is our Ultimate Meat Smoking Cheat Sheet! For the best possible site experience please take a moment to disable your AdBlocker. For a better experience, please enable JavaScript in your browser before proceeding. Let me know if you have any questions about this. Smoking Times and Temps; Smoking Meat Forums (SMF) Smoking Basics eCourse; Jeff’s Books. Smoking Times and Temps; Smoking Meat Forums (SMF) Smoking Basics eCourse; Jeff’s Books. The chops were almost black in color and had a strong creosote taste. Oct 2, 2013 - Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. If you’re a serious smoker, then you probably want to cook your meat all day long rather than just a few hours at a time. Anyone know why this might be? Thread in 'Beef' Thread starter Started by TheBBQChef, Start date Yesterday at 9:19 PM; Yesterday at … When it comes to smoking meat, brining is always a good idea because it helps your meat cut to retain moisture and to add more flavor. There is an entire online comunity of dedicated meat and veg smokers, also many online forums for first hand information and what to use for which flavour and cut of meat. Let me know if you have any questions about this. It was probably too cold to be smoking and at one point I think my smoker shut off (maybe a 24 hour cutoff?) I've got 99 problems, but findin' friends ain't one. Dry-brine or rub . If that’s the case, then wood chunks are your best friend as they will last much longer and provide more smoke. Smoker Reviews; Thermometer Reviews; Pellet Grill Comparison; Tool & Accessory Reviews; Smokers; Thermometers; Help . Meat Type Smoking Temp. Smoking Meat Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Smoking Meat: The Essential Guide; Smoke, Wood, Fire: The Advanced Guide; Smoker Instructions; Product Reviews. Anyone may read the forums, but to post you must create a free account. How to Smoke Meat Perfectly 1. This one is a pellet grill. Smoking meat,ribs, brisket,pork,chicken,vegetables,canning,dehyrating,brewing beer,making cheese and pickling. The Smoking Process . Screen-Shot-2019-11-19-at-8.52.59-AM.png 798×536 35.6 … r/smoking: A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable. It turned out fantastic! Let me know if you have any questions about this. More importantly, low-and-slow cooking allows the fats and connective tissue – collagens - in the meat to slowly break down … Many years ago when I first tried smoking meat, it didn't turn out well at all. Aussie BBQ Forum - Looking for an Austrailian BBQ forum? If I had to do it again I would have probably pulled it around 165 after 5-6 hours. We noticed that you're using an ad-blocker, which could block some critical website features. Basically, smoking is a long process of overcooking tough meats to get a tender and flavorful meal. Smoking Meat Forums (SMF) If smoking meat is your game then this is the forum for you.. it's all about smoking meat, vegetables, cheese, etc.. and with more than 31,000 members it don't take long to get an answer. Thread starter Started by pineywoods, Start date Today at … THe way it shuld be. This is the dominant Austrailian forum with over 2,000 members to date. These advertising-free forums are provided free of charge through donations from Society members. Thread in 'Grilling Pork' Thread starter Started by tedpoppke, Start date Jan 11, 2021; Tags … Meat & Trophy Care . Long process, nothing like a bbq Link to post Share on other sites. Smoking meat. Let me know if you have any questions about this. © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. Smoking Meat. Home. Smoking Meat: The Essential Guide; Smoke, Wood, Fire: The Advanced Guide; Smoker Instructions; Product Reviews. Let me know if you have any questions about this. Smoking Meat at home. Choosing one of these cuts will make your experience easier and enjoyable at the end. FYI For Your Information; ANTZ Anti Nicotine and Tobacco Zealots; SN Smoke number; SFB Side Fire Box; SOS Save Our Sausages; CSM Capacitive Sensing Module; NS Non-Smokers; TTS Toxic Tobacco Smoke; C.L.A.S.H. Citizens Lobbying Against Smoker Harassment; LSLH Low Smoke Low Halogen; CIPC Comite International … Smoking Times and Temps; Smoking Meat Forums (SMF) Smoking Basics eCourse; Jeff’s Books. June 14, 2016 Ashlea 22 Comments Smoking Meat (and other things) Pork. We planned on a picnic but it was too cold outside and ate our meal in our hotel. A 400-page website, a smoking meat forum with more than 125k members, a newsletter with … You must log in or register to post here. Thread in 'Sausage' Thread starter Started by vman, Start date Sep 13, 2006; 1; 2; Next. USDA Min. Forums . Let me know if you have any questions about this. … I don't know if the price difference matches the performance. Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. Hello, meat smoking thread. For a better experience, please enable JavaScript in your browser before proceeding. Forums. Also, the manual says to never use wood pellet or chunks, only chips. Ask Jeff; Ask the Forum (Quick Answers) Frequently … The support forum here at Smoking Cessation is a unique environment that has helped many a quitter find permanent freedom from nicotine addiction over the years. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. This … Hunting Forums. We are creating an environment where anyone can come in look around ask questions share experiences and learn the fine art of smoking meat, making sausages, making cheese, brewing beer and preserving … That's when my education started. … Then I bumped up the pit temp to 350 so that the skin could crispy up. #? Thread starter Buckshot85; Start date ... I’ve been wanting to try smoking some deer meat. Home. Home. All things A-Maze-N Smokers. Take your meat … Wood Pellets for Smoking Meat. Methods for hot smoking and barbecuing with the Bradley Smoker. I used way too many wood chips, thinking the more smoke, the better. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Is there anyplace I can find a "getting started" guide or something with just the basics? However, to get real tender barbecue you want a higher final temperature, say around 180 degrees. These are RECIPES (formulas and instructions) for making my original rub, Texas style rub and original barbecue sauce yourself.. Anyone clued up on the ways to smoke meat, as I have never tried this before I'm not too sure of the right way to go about it although I have looked on youtube for some information. I have seen a bbq with a side attachment where I can put the wood for smoking, which brings me to the question has anyone used coconut husks to smoke the meat, I would like to use … Smoking Meat: The Essential Guide; Smoke, Wood, Fire: The Advanced Guide; Smoker Instructions; Product Reviews. Random or Off Topic. Meat & Trophy Care . You don’t know when your piece of meat will be done. vogie … Smoker Reviews; Thermometer Reviews; Pellet Grill Comparison; Tool & Accessory Reviews; Smokers; Thermometers; Help . See traffic statistics for more information. Smokingmeatforums.com Website Analysis (Review) Smokingmeatforums.com has 11,163 daily visitors and has the potential to earn up to 1,340 USD per month by showing ads. Coffee beans for smoking meat … 1; 2; First Prev 2 of 2 Go to page. Would coconut husks cook the meat as well as smoking it and can you use the husks as they come or is there any preperation involved? Target Internal Temp. Moderator SoEzzy: 1138: 7536: Jun 16 2020 jess: Cookbooks Review, discuss and recommend BBQ cookbooks. Moderator SoEzzy: 110: 675: Sep 24 2020 CrazyChef: Commercial Sales Commercial sales, Please make sure your advert is current! 2. Anyone may read the forums, but to post you must create a free account. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Smoking your meat gives it a mouthwatering flavor. In addition to adding flavor, this also starts a process known as denaturing that helps the meat to retain more moisture during the cooking process. © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. Report this website. Smoking Meat (and other things) Beef. Forums. Forums. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry to 165 degrees. I've got 99 problems, but findin' friends ain't one. Hunting Forums. Smoking meat low-and-slow, on the other hand, keeps the moisture from evaporating too quickly, allowing you to achieve the perfect combination of tenderness and juiciness. Anyone may read the forums, but to post you must create a free account. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Thanks. Ask Jeff; Ask the Forum (Quick Answers) Frequently … I read a lot and gleaned tips … Suggestions; Pork Butt/Shoulder: 225-275°F (107-135°C) 195-205°F (90-96°C) 145°F (63°C) Cook until tender when probed. Basically, smoking is a long process of overcooking tough meats to get a tender and flavorful meal. This is a laid back forum and folks seem to share information and play well together. Maybe it's my mistake, but I also never add any oil to meat that I'm smoking (especially olive oil with a very low smoke point). Smoking Meat Forums covers smokers, smoking ribs, brisket, chicken, sausage, and more. I wanted something I could use during the week since my propane grill went out years ago. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Hosted on IP address 96.45.83.63 in Reston, United States. Every piece of meat is different. I am so excited for you to use them. Smoker Reviews; Thermometer Reviews; Pellet Grill Comparison; Tool & Accessory Reviews; Smokers; Thermometers; Help . smoked italian sausage?? Community . Smoking meat longer leads to more water loss, and results in a saltier and drier product, which naturally increases its shelf life.Man discovered that in addition to salting and curing meat with nitrates, smoking was a very effective tool in preserving meats. These advertising-free forums are provided free of charge through donations from Society members. These advertising-free forums are provided free of charge through donations from Society members. I love a good smoked slab of meat. I experimented with bratwurst and needless to say I will be making more! SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Prevents … For me it's a case of $80 for the Inkbird or $375 for the 4 channel Thermoworks Smoke. Bone-in stuffed pork chops … Ended up running a little over 30 hours total, which seems way too long. Smoking Times and Temps; Smoking Meat Forums (SMF) Smoking Basics eCourse; Jeff’s Books. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. I highly recomend forums from other countries as … Smoking Supplies & Equipment. Also remember, the best cuts of deer for smoking are the tenderloins, hams, or shoulder roasts. 44,809 Posts 4,022 Topics Last post by Edward176 in Re: A real test on January 18, 2021, 02:27:06 PM Poultry. Any faster than that and the smoke is nasty. All of the flavor was cooked out of the meat and it had that very wet yet fibrous pot-roasty texture. #? Looks like a great job to me! Back in the day I would have done the leg quarters on the smoker and then finished them off upside down on the propane grill to do the same thing. 29,612 Posts 2,734 Topics Last ... Meat. It is possible to avoid these hazards by reducing the amount of smoked meat you consume. Anyone may read the forums, but to post you must create a free account. While that may be true, using equipment designed for smoking will make the process go a lot smoother and give you more reliable results. Started by Misseem. Smoking is very much about rolling with the punches. Smoking Meat (and other things) Sausage. If any fat gets added, it's in a glaze at the very end. Soak meat overnight in a brine consisting of water, kosher salt, and brown sugar at a 16:1:1 ratio (by volume). This one is also a lot smaller than my offset smoker, so it’s cheaper to run if I just want to smoke enough for our immediate family. … These smokers are designed to burn pellets in a controlled way that allows the meat to absorb the flavor. Deejay’s Smoke Pit Recipe Hall of fame . Thread starter Buckshot85; Start date Dec 16, 2020; Prev. JavaScript is disabled. A-Maze-N Smokers. However, to get real tender barbecue you want a higher final temperature, say around 180 degrees. It has information from many King of the Coals articles all condensed into one easy to read cheat sheet perfect to refer to when you’re firing up your smoker. which cost me several hours (meat stayed at safe temperature). These recipes are easy to make, taste like a million bucks and use common ingredients that you probably already have in your pantry or spice rack.. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Smoking meat is an art form that has been improved over the centuries through tradition and technology. Smoking meat low-and-slow, on the other hand, keeps the moisture from evaporating too quickly, allowing you to achieve the perfect combination of tenderness and juiciness. Let me know if you have any questions about this. The cooking process usually lasts for more than 30 minutes a pound, but it can be much longer—there are times when the meat can be in the smoker for up to 20 hours. An educated guess is the best you can do. Smoker Reviews; Thermometer Reviews; Pellet Grill Comparison; Tool & Accessory Reviews; Smokers; Thermometers; Help . The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Smoked-Meat Forums: Beef User Name: Remember Me? Approximately 1.5 hours per pound: Pork Tenderloin: 225-325°F (107-163°C) 145-150°F (63-66°C) 145°F (63°C) Wrap in a bacon weave to help keep it from drying out : Pork Ribs: 225-275°F (107 … Home. Meat; Pages: [1] 2 3... 202 Go Down Subject / Started by Replies / Views / Bookmarks Last post ; How To Make Ribs in a Bradley Pictorial. Thanks Al. At best it will drip off and do nothing in the heat, at worst it will burn and give that burnt smoke taste, or burnt oil taste if it burns before it drips. --only $18.95 and they are yours for life! Take your meat out of the fridge . Ask Jeff; Ask the Forum (Quick Answers) Frequently … Rotisserie Pork Butt. Chunks for Smoking Meat. For the leg quarters, I ran the pit on the ‘smoke’ setting until the meat temperature hit 125. When it comes to smoking meat, brining is always a good idea because it helps your meat cut to retain moisture and to add more flavor. Discussion of smoked meat, fish, cheese, etc. 9,633 Posts 932 Topics Last post by Habanero Smoker in Re: can i smoke a turkey... on November 25, 2020, 02:28:44 … Password: Home: Register: FAQ: Support: Chat: Calendar: Mark Forums Read: Sidebar Off: Beef Brisket, Chuckies & Roasts: Main Menu Home Forums . Ask Jeff; Ask the Forum (Quick … Smoked meats are … Smoking Meat at home… It was pork chops cooked in a homemade smoker, and they were so bad my dog wouldn't eat 'em! Smoking meat. Smoking: Kills certain bacteria and slows down the growth of others. For the best possible site experience please take a moment to disable your AdBlocker. The Smoking Meat, Sausage Making, Cheese Making, Canning, Freezing, Pickling, Dehydrating, Soda Making, Beer Brewing, Bread Baking, Coffee Roasting, making ice cream and frozen desserts – the do it all website and forum! Smoking Meat Forums covers smokers, smoking ribs, brisket, chicken, sausage, and more. Also remember, the best cuts of deer for smoking are the tenderloins, hams, or shoulder roasts. You must log in or register to post here. This post may contain affiliate links, meaning that I may earn a small commission if you make a purchase. Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. See traffic statistics for more information. Threads 234 Messages 2.6K. Home. Choosing one of these cuts will make your experience easier and enjoyable at the end. Smoking Meat: The Essential Guide; Smoke, Wood, Fire: The Advanced Guide; Smoker Instructions; Product Reviews. 1 of 2 … Report this website. Smoking Meat: The Essential Guide; Smoke, Wood, Fire: The Advanced Guide; Smoker Instructions; Product Reviews. I don’t want to go overboard, just start out slow, inexpensive and simple to see if it’s something we’d enjoy doing. There is a third option, smoker pellets, but pellets can burn off quickly, so they should only be used with pellet smokers. If, we are ever in this area again, we will return to Abie's even my kids were impressed by the welcoming service. Go. I just got into smoking last year and after having elk meat I don't know how I can eat whitetail without smoking it anymore. Smoking Meat… Smoking is a method of cooking that is low (in temperature) and slow (in time). Ultimate Meat Smoking Cheat Sheet. Smoking Turkey.Chicken,etc. Remove meat from brine, pat dry with paper towel, coat lightly with kosher salt and black pepper. 26: 144: Apr 05 2020 MossyMO: Buy, Sell or Trade These advertising-free forums are provided free of charge through donations from Society members. The smoke behind this flavor, however, comes with its own health risks, and over-indulging in smoked meat can cause unwanted effects on your health. niget2002 (David Walling) November 23, 2019, 5:00pm #1. It stalled for several hours just shy of 170, which I guess is normal but it took a really long time. Wood Pellets for Smoking Meat. Thread in 'Blowing Smoke Around the Smoker.' Dry-brine or rub your meat with 1/2 teaspoon of kosher salt per 1 pound of meat at least 2 hours prior to cooking if not the night before. Joey805 at Smoking Meat Forums smoked his first batch of cheese and threw some eggs in there as well. The. Started by Tenpoint5 « 1 2 3... 15 » 218 Replies 209,691 Views 31 Bookmarks July 01, 2019, 10:24:58 PM by Chez: A real test. Ask Jeff; Ask the Forum (Quick … Grilling Pork. Not sure it needed a wrap either. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Also-if you look at the smokingmeat.com forums, inkbird was in there all the time giving discount codes out, so they might bring the price down if they still do that. Maybe it's my mistake, but I also never add any oil to meat that I'm smoking (especially olive oil with a very low smoke point). SMF - Smoking Meat Forums. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. More importantly, low-and-slow cooking allows the fats and connective tissue – collagens - in the meat to slowly break down (render) into something soft. I’ll gorge myself on it till I’m sick and keep eating. To review the Tripadvisor Forums Posting Guidelines, please follow this link: ... Our family meal included a pound of smoke meat, a loaf of bread, a pint of cole slaw and 4 pickles! Blowing Smoke Around the Smoker. I tried to be so scientific about the process when I first started, but you can’t think of it that way. To help get the most out of your wood pieces, soak them for up to an hour in water beforehand. Carcinogenic Substances and By-Products .

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