OH NOOOOOOOO a fair weather smoker.
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OH NOOOOOOOO a fair weather smoker.
I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.
#1 STOP OPENING THE DOORS AND TOP!! Every time you do. You lose 20+ deg.Quote:
Originally Posted by Irving
#2 install thermometers on top & side of smoker.
#3 open the smoker up so we can see what's happening ;)
I only opened it the one time. Well, I let it sit and opened it a second time and it seemed to be hotter (till all the heat went out), then I just shut it down for the night.
King Soopers ad has pork shoulders 0.99/lb this week.
DAY LATE and a DUPE shortQuote:
Originally Posted by Dave
https://www.ar-15.co/threads/153997-...t-King-Soopers
Picked up 10lbs of Prime Grade brisket from Costco last week. Got 4lbs for corned beef and another 4lbs that I'm trying my hand at Pastrami. Could be a potential disaster. Any of you make Pastrami? What wood do you use?
What wood should I use for Lobster?
Maple, maybe? I'd use something very mild. Now answer my question...Quote:
Originally Posted by Irving
http://amazingribs.com/recipes/beef/..._pastrami.html
Quote:
Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
http://www.deejayssmokepit.net/pastrami.htm
Quote:
We’re almost there!I can almost taste it!Bring your smoker up to about 200o Fand once stable add the meat and slowly smoke the meat between200o Fto 225 o F with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key!
http://bbq.about.com/od/beef/ss/aa051109a.htm
Quote:
Use a mild wood for smoke. Anything too strong will overpower the pastrami flavor. I recommend fruit woods like apple or cherry or other mild woods like maple or oak.
Now I'll go Google the answer to my own question. :p