Food

[skywatch]

What kind of Thermometer do you use? Have you made any alterations to the Smoker itself?

The probe pictured is a Sub $10.00 I got from Walmart just for muddling through today. There's one on Amazon that has two probes and a handheld monitor with a 500 foot range for ~ $50.00 I plan to buy soon.

Currently using one full 8 pound bag of Kingsford Blue briquettes, and a couple pieces each of Apple and Pecan wood. (Wood chunks came with the Smoker.)

Astounding luck, I one day mentioned I had a Brisket with no proper way of cooking it, and this Nurse states they had a smoker they never used that they would otherwise simply throw away. Nearly new condition.

I use an inexpensive Oneida digital probe thermometer, the sort you leave in the meat and it sets an alarm for desired temperature or time. That model is discontinued now but it's basically like this one: https://www.amazon.com/Taylor-Digita...dp/B00004XSC5/

The gasket with a hole in it is a handy feature to leave probes in for temperature, but often I will smoke something like salmon, that doesn't work well that way, so I just use my intuition. I haven't modified my smoker at all, except for placing some wires into the three holes of the water bowl, so I can place it into or remove it from the smoker without burning myself. That seems to be the one poorly thought-out part of the design. Otherwise, it works beautifully.

I actually use a similar method to what you are doing, starting with Kingsford charcoal then feeding the occasional chunk of fruit wood on top. I have not yet tried really long projects like brisket though. I would think that stoking the coals to stay consistent for 12-16 hours could be a challenge. I think a sidecar style smoker might be better suited for those really long procedures like pork butt or brisket.

Have fun!

[Spooky]

Just short of 4 hours I'm calling it done. (Thermometer backs me up.)

[crownpuller]

Fresh out of the oven:



My wife's fruit cake: A wonderful crust and a soft moist centre (the cake, not my wife !). Alas, this one ain't for me... ... Mine comes later with extra cherries.

[geoffbot]

Recipe said 35 mins prep and 25 mins cooking. Bs - this took 4 hours. Lengthened I'm sure by the lack of scales or a rolling pin (wine bottle and chopping board did both tasks). And I've never done pastry.




Not vegan (I'm veggie in Turkey - vegan is effing impossible)

[Henry Krinkle]

Recipe said 35 mins prep and 25 mins cooking. Bs - this took 4 hours. Lengthened I'm sure by the lack of scales or a rolling pin (wine bottle and chopping board did both tasks). And I've never done pastry.




Not vegan (I'm veggie in Turkey - vegan is effing impossible)

Good job. I just recently did my first pastry as well, also a meatless pie. I think I posted it a couple pages back. Mine was a short crust though, so easier.

[geoffbot]

I have never made pastry before. Mrs. K is so good at it, it just didn't make sense. However, we also have a standing agreement that the one who picks a new recipe makes it. So, here we have a Tuscan brunch torta. It is filled with ham,eggs, spinach, red peppers and basil. Cheese is exceedingly wel represented with homemade ricotta andcottage cheese, plus my own parmesan and some store bought provolone. The short crust was pretty easy and turned out tender, flaky and light.

Attachment 102444

Attachment 102445

Attachment 102446

Oh yes. Much prettier than mine, but I wanted to leave my edges on and rustic

[Henry Krinkle]

Oh yes. Much prettier than mine, but I wanted to leave my edges on and rustic

Like I said, short crust is easier and quite easy to sculpt and I had the proper tools. Also, I am the guy that would decorate a pie. Take that how you will...

[geoffbot]

Like I said, short crust is easier and quite easy to sculpt and I had the proper tools. Also, I am the guy that would decorate a pie. Take that how you will...

If I wasn't aware there was a Mrs Krinkle in the picture I might take it one way

I don't know what kind of pastry mine is? https://www.bbcgoodfood.com/recipes/strawberry-tart

[Henry Krinkle]

If I wasn't aware there was a Mrs Krinkle in the picture I might take it one way

I don't know what kind of pastry mine is? https://www.bbcgoodfood.com/recipes/strawberry-tart

That's closer to a short crust than I thought, but all the sugar and the egg will make it more difficult to work with.

Mine crust is flour, salt, butter and ice water.

[Henry Krinkle]

If I wasn't aware there was a Mrs Krinkle in the picture I might take it one way

I don't know what kind of pastry mine is? https://www.bbcgoodfood.com/recipes/strawberry-tart

That's closer to a short crust than I thought, but all the sugar and the egg will make it more difficult to work with.

Mine crust is flour, salt, butter and ice water.

It's a pate sucre.