What is BBQ mud! - Smoking Meat Forums
WEBMay 27, 2015 · Roseville, CA, a suburb of Sacramento. May 27, 2015. #1. The other night on BBQ Pitmasters All-Stars I saw one of the contestants use "BBQ Mud" on his grilled Cowboy steaks. It appeared to be a paste-like flavoring ingredient he applied with his fingers. Myron Mixon recognized what he was applying and made comment about it.
What are your experiences with different types drywall mud mixers …
WEBNov 23, 2023 · -the spiral mixer design takes less torque (amps) to run and thus is the easiest to control, or in other words, the most efficient-it helps if you have a 120V electric drill that is designed to run at lower rpms. My friend's Black and Decker variable speed 1/2" drill is only rated at 4.5 amps and it worked great and never ran hot.
Mailbox Mod & Cold Smoke Season - Smoking Meat Forums
WEBSep 9, 2016 · Yeah that elbow isn't going to work. Your smoke will flow to the top and stop, then back up into the mailbox. You need a continuous uphill run from the mailbox to the smoker. I'd be inclined to agree with you, but I recalled the cold smoking set up Setesh made in the picture below which worked well for him.
Boat rebuild | Smoking Meat Forums - The Best Smoking Meat …
WEBSep 14, 2024 · Removed all flooring, deck, hatches and transom. Then dug out the nasty water soaked foam they sprayed in at the factory. Been slowly making new parts, sealing them with epoxy and then porch paint. 2 coats of each minimum. Takes time to dry and cure, sand, mix up more and do it again, but I'm about done with it.
Brick smoker - Compete how to - Smoking Meat Forums
WEBAug 16, 2012 · For the shelves I simply layed the firebrick flat and let them hang over 1 1/2in. The spacing between shelves were, brick on side, brick layed flat. This is very time consuming. Its very important to keep everything level and square. When laying firebrick the thinner the mud joint the better.
grind once or twice - Smoking Meat Forums
WEBJul 13, 2018. #11. I usually grind twice, too, with the medium plate. First I cube the meat into stewing chunks, add the seasonings and mix. Then a first grind, another mix and taste test/adjust, and a second grind. I agree that the second grind helps to …
has anyone here ever used a meat mixer - Smoking Meat Forums
WEBAug 7, 2015 · For a 5 lb. batch I can use my Kitchen Aid 6qt mixer with the paddle beater. I run it on 1 or 2, otherwise it shakes around to all get out. I also need to scrape down the walls of the bowl several times. I put in some meat, then some seasoning, more meat, more seasoning, etc. Helps make quicker mixing work. Don
Who all runs a water pan in their stick burner?
WEBApr 1, 2024 · When I bought my Assassin, the owner told me 90% of their customers don't run a water pan even though he includes one with the cooker. The reasoning I've heard, is the cooker is so efficient and air tight, it does not need additional humidity. So maybe its possible to have too much water, IDK .
Recommended way to thaw Pork Shoulder (or other smoke fodder)
WEBJun 19, 2013 · I am planning on smoking my first pork shoulder this weekend, and was hoping some of the experienced pros on the forum can help me out with a recommended way of thawing it, (8 lbs.)? My goal is to make pulled pork (and make it look like Disco's!) Are there different methods for different cuts...
If you have a PID controller. What are your PID settings? Heres …
WEBJan 15, 2013 · It usually will run up to about 228 then turn off and drop to about 223 then starts cycling to get to 225*. If I auto tune from the start the temp will go up to about 232 or so then shut off and drop to about 222* before cycling and it takes 10 15 mins more time doing it this way to get to 225.