Recent Posts

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Meat / Re: First time Pulled Pork advice
« Last post by TwistedSanity on Today at 09:52:44 am »
The pork turned out great.  Was enjoyed by all.  I owe it on all the great advice here.

Made a few mistakes but I overcame them.  The worst mistake was tipping the pan of drippings over on my table.  I when I say over I mean completely upside down.

Its ok though  the wife didn't like those towels anyway.  ;)

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Introduce Yourself / Re: New here!
« Last post by TwistedSanity on Today at 09:44:52 am »
Congratz and Welcome,

So what are you smoking first?
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Great to hear!!!
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The Black Bradley Smoker (BTIS1) / Re: ....making some jerky ...oh ..oh..
« Last post by TMB on Today at 05:15:57 am »


  well i finished the jerky... hey didnt turn out to bad actually , the wife really likes the (Bourbon one )(jack Daniels), really surprised me . while the other one a beer type jerky , still though (thats the one where i added wwwaayyy to much honey , lol.
Glad it worked out for you.  When I make jerky I always double ck myself incase I added to much of this or that especially cure salt !!
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Introduce Yourself / Re: Actual smoking time vs total cooking time?
« Last post by John T on Today at 03:12:20 am »
Thanks all for the help.   I ended up doing two whole chickens (couldn't find a whole fresh turkey) & baked potatoes & some veggies.  It all turned out great.  But I will say - it took much longer than planned.  Especially the last 5+ degrees to get the birds up to 165 degrees.  But with adding potatoes & veggies - and opening up the door - and a bit of wind........ just couldn't get the Bradley temp up to 250 degrees.  But a delicious meal !!!
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Feedback and Help / Bradley iSmoke App Not Working on iPhone 7
« Last post by shawnyadav on Today at 02:41:17 am »
Bradley iSmoke app used to work fine when my iPhone 7 was running iOS 10 however upon updating to iOS 11.3 now as I open the app it only loads a black screen on startup and crash itself. Any solution?
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Meat / Re: Butcher paper.
« Last post by Habanero Smoker on Today at 02:00:37 am »
I've been thinking of switching to butcher paper over foil, but haven't made the switch yet. For a couple of years I've been seeing an increase of barbecue competitors using butcher paper. On the barbecue circuit, and some barbecue restaurants that wrap brisket and butts; untreated butcher paper (pink or peach) is preferred over parchment. Both are food safe, and butcher paper is rated up to 400°F. Untreated butcher paper is preferred rather than foil or parchment because it is more porous - maintaining enough moisture in the meat, while allowing enough surface moisture to escape to obtain a better bark than you can get with foil, or parchment paper (which is often treated with silicone, that make it almost non-porous). Also it comes in much wider roles, which makes it ideal for wrapping large cuts of meat. I haven't made the switch yet; but still considering it.
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The Black Bradley Smoker (BTIS1) / Re: ....making some jerky ...oh ..oh..
« Last post by just a smokin on April 22, 2018, 06:16:30 pm »


  well i finished the jerky... hey didnt turn out to bad actually , the wife really likes the (Bourbon one )(jack Daniels), really surprised me . while the other one a beer type jerky , still though (thats the one where i added wwwaayyy to much honey , lol.
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Meat / Re: Butcher paper.
« Last post by Orion on April 22, 2018, 03:03:14 pm »
For your intended use you should use Parchment Paper.

Available in most any large grocery store, found in the food packaging aisle alongside the foils and plastic wraps. It comes in a boxed roll much like your typical foil wrap. It is an untreated , food safe paper specifically designed for wrapping and cooking foods and good to 400 degrees F. Food will not stick to it. About $3 for a 30 foot roll.
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Meat / Re: Butcher paper.
« Last post by rnmac on April 22, 2018, 12:21:38 pm »
Thanks for this info Habanero Smoker. The only brisket I tried got pretty dried out on the thin end. Hoping that if I wrap it once it reaches the stall till it's done I might get a moister product.
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