The creosote started for me post-PID, so I was blaming the PID for it. But I realize I changed my fuel mix after the PID to get a longer burn from each load so it's probably the wood. I'm going to try some better seasoned wood and also some charcoal and see that that does. With the PID controlling the fire by way of a blower, there's not much I can do to the intake side of things. I guess I can also wrap my brisket in foil after it gets enough smoke on it. Ribs are OK, but their cooking time is way shorter.
I use well seasoned oak and maple, but I have heard people using unseasoned woods and getting alot more white smoke (and probably more creosote buildup). They liked the extra smoke. Personally I would get a bit frustrated with trying to keep the box fire going well.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
Awesome. Still eating some smoked shoulders we did about a month ago. We smoked 4 butts then pulled them, then ziplock bagged them (about 3 servings per bag), and froze it all.
If you haven't yet, get the bone from the butt and make some pea soup with it. We use shoulder bones (of course bigger), and throw in some pulled pork. Comes out incredible.
How long have you been able to keep pulled pork in the freezer? I figured it would be susceptible to freezer burn so I've just been overloading on pork (if there's any leftovers) for the week after I smoke. Makes for a yummy week!
"AND THE BOSTON RED SOX HAVE WON THE WORLD SERIES! CAN YOU BELIEVE IT!!??"
How long have you been able to keep pulled pork in the freezer? I figured it would be susceptible to freezer burn so I've just been overloading on pork (if there's any leftovers) for the week after I smoke. Makes for a yummy week!
When we package it we make sure there is a minimum of air in the ziplock bags. I've had pulled pork in the freezer for 4 months if not longer. When we use it (as a side with fried eggs and home fries) we just thaw it out, throw it in a pan with butter and a bit of EVOO and just warm it up on medium heat. You don't want to fry it, just heat it up enough so that the pork absorbs the oil and butter. Comes out great every time.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
Awesome. Still eating some smoked shoulders we did about a month ago. We smoked 4 butts then pulled them, then ziplock bagged them (about 3 servings per bag), and froze it all.
If you haven't yet, get the bone from the butt and make some pea soup with it. We use shoulder bones (of course bigger), and throw in some pulled pork. Comes out incredible.
I missed your post earlier. We just finished up the last of the frozen portions from the late fall, I will throw it it many dishes I cook, yummy.
Didn't do any soups this winter, usually we will make up some different bases and freeze portions for making different soups and stews. It is getting harder and harder for me to find bone in shoulders, I will have to look harder.
I don't care much for frozen brisket except for mixing it in to other dishes but if anybody does pick up a Kobe brisket save all the fat trimmed portion and freeze it, it is almost pure white and makes great greasy potatoes or anything else that requires fat, very rich stuff.
Does anybody have any mail order meats they recommend? The cost gets way up there and at times seems silly but I have picked up some meats from http://paradisemeatsllc.com/index.html (I guess the porn industry got to paradisemeats.com first ) which has heirloom pigs plus a choice of Kobi Beefs, one order the pig was slaughtered on Monday and I had the meat on Thursday.
paradise Meats looks like its doors are shut for good this winter.
Once upon a time I ordered half a longhorn from the Northern Longhorn Alliance in Minnesota, but they're out of business now as far as I can tell. They packed in dry ice which had evaporated by the time I got it, but the meat was still frozen so we kept it all and nobody died. Longhorns taste more beefy than other beefs but they're awfully tough.
I prefer the local farmers who sell direct for grass-fed beef and organic pork. In my experience, when you order a side of beef from these guys you can tell the butcher how to cut it and how to allocate between stew meat and ground.
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
Once upon a time I ordered half a longhorn from the Northern Longhorn Alliance in Minnesota, but they're out of business now as far as I can tell. They packed in dry ice which had evaporated by the time I got it, but the meat was still frozen so we kept it all and nobody died. Longhorns taste more beefy than other beefs but they're awfully tough.
I prefer the local farmers who sell direct for grass-fed beef and organic pork. In my experience, when you order a side of beef from these guys you can tell the butcher how to cut it and how to allocate between stew meat and ground.
It looks like Paradise Meats has closed down as well!, Darn.
True Butchers shops are a dying business around here and it takes some big drives around the Philadelphia area to get a good one. Still, the heirloom pig meat, it sure isn't the other white meat since it is very red and rich, is worth a try, I now need to find a new place to source it from. A very trusted foodie friend turned me on to this place for slow cured Salame if anyone is interested Click Here (www.ollisalumeria.com)
Always on the search for the best meats so please post recommendations.
Edit: I am looking for slow cook game rubs and cooks for moose, bear, etc if anyone has some.
Check out Eat Wild, the directory of farms and ranches that produce artisan meats as well as a list of shippers. Plenty of porks and beefs and even some venisons.
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
Check out Eat Wild, the directory of farms and ranches that produce artisan meats as well as a list of shippers. Plenty of porks and beefs and even some venisons.
Thank you! I have the game covered, my father in law brings home a few hundred pounds of game each year from his hunting trips. I will give it a thorough going over for pork and beef though.
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