Recent content by Mlmurrah

I am not the one you asked, but I likewise use only one pellet--Bear Mountain hickory. I found them by accident when I ran out of LJ hickory during a cook. The closest source of LJ is 35 miles away, and Bear Mountain was all that the local store had available. I reluctantly bought them; but...

I had already discovered on my own that cooking at a lower temp produced a better smoke flavor. I also recently discovered that Bear Mountain hickory pellets are very smoky. I am going to try a few of these tips in addition next time I cook.

I too like a strong smoke flavor. Lower temps mean more smoke. So I cook at 225. Also I recently discovered that Bear Mountain hickory pellets impart a smokier flavor. I have also discovered that vacuum sealing, refrigerating or freezing, and reheating in boiling water does wonders for the...

Ham radio. My call is KV5M.

Let me say once again, one of the big advantages of sealing, freezing and reheating in boiling water is that the smoky taste is enhanced substantially. It gives time for the flavors to mature and meld I guess you could say that it is a form of resting the meat.

I am still evolving. I do use it for leftovers. My wife puts it in meal sized bags for later use. When I am doing a event such as 'Q for my ham club, I like to cook in advance to make sure there is plenty of time to complete the cook and rest the meat. In that case I would bag all the meat...

Don't understand why you need an expensive apparatus. I vacuum seal my leftovers and freeze or refrigerate depending when I want to serve them. I reheat in the bag in boiling water. Tastes fresh, and the smoke flavor is substantially enhanced. Almost better than fresh.

I accidentally discovered Bear Mountain when I ran short of Lumber Jack during a cook several months ago, and all I could quickly find locally was Bear Mountain hickory. Loved the smoky flavor and have used them ever since. Will have to try the flavored pellets.

I am not surprised. At 225 I am finding that it takes at least 2 hours per pound for large cuts like pork butt and brisket. Since the smoke is most effective during the first several hours, I have occasionally upped the temp after the stall to finish the cook.

Heat them in the vacuum sealed bag in boiling water. Works great. And I find that the smoke flavor intensifies. You can also freeze for later use, and they taste fresh as if cooked that dfay. It is a great way to make Q for a party.

I have not done any testing, but it has to be true. I bought a welding blanket at Harbor Freight to drape over the top in cold weather.

I have no problem getting a great smoky flavor on my 700. Here are my tips for better smoke: 1. Cook at 225 at least until the stall ends. 2. Use Bear Mountain pellets, which have a better smoke profile. I like hickory. 3. Rest a LONG time. 4. Vacuum seal leftovers and refrigerate or...

For best smoky flavor: 1. Cook at 225 at least until the stall is over. Lower temperature = more smoke 2. Use Bear Mountain pellets. I accidentally discovered recently that they impart a better smoke profile 3. After cooking let it rest a LONG time. Don't consume it right away. 4. Vacuum...

The Texas Monthly barbecue editor just reported that many Texas BBQ joints secretly use Lawry's Seasoned Salt, even those that profess to use only salt and pepper. Has anyone here used it, and if so what are you results?

I have found that vacuum sealing and reheating in the bag in boiling water (guess that is sous vide) improves the flavor.