Water boils at around 200 at 6000 ft 205 at 5500. Sea level it boils at 212. I think there is a difference in altitude but there is also a difference in water content in the meat
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Water boils at around 200 at 6000 ft 205 at 5500. Sea level it boils at 212. I think there is a difference in altitude but there is also a difference in water content in the meat
by the 3rd or 4th one you'll sleep thru most of it w/out a care. OR.......... consume an excessive amount of alcohol.Quote:
Originally Posted by daemon
On a serious note. once your comfort level gets going, you'll have an idea when to start X item to be done by X time. After the years usig the smoker, i'm at the point depending on sixe of meat being smoked. I'll smoke for 4-5 hrs, then finish off in the instantpot
Spatchcock chicken ready to come off.
30 mins on high to brown and crisp the skin and couple hours at 230? with lots of sauce like Mrs bo likes.https://uploads.tapatalk-cdn.com/202...840ad872b2.jpg
If you're unarmed, you are a victim.
Not much love on this channel:
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I found a chunk of bottom round in the grey meat section of King Doops. Figured I'd make some jerky.
Just shy of 2 lbs. after trimming. Soak it in reduced salt soy sauce and some hot sauce. Once on the racks I'll grind black pepper over it.
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I might try some pork tenderloin in the electric smoker tomorrow. I'm curious how eddiememphis's jerky turned out.
Watch internal temp closely with a pork tenderloin. It is VERY lean. Hot and fast on the grill is usually the way to go for tenderloins.Quote:
Originally Posted by babarsac
I lived above 9k for a lot of years. Always set the temp between 225-250.Quote:
Originally Posted by daemon
I usually cook to internal temp. Weber makes a blue tooth thermometer and phone app.
I miss Proud Souls.
Great. I cooked it a little too long- I like it chewy and it's a bit crispy. Finished weight was 11 ounces! Lost over 1 pound of water.Quote:
Originally Posted by babarsac
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