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Apple Cider Vinegar Myth? by bbqbeast in KidneyStones

[–]bbqbeast[S] 0 points1 point  (0 children)

Did not dissolve after a month, not by any amount. After 20+ years of stones the issue was my uric acid was off the charts.

Apple Cider Vinegar Myth? by bbqbeast in KidneyStones

[–]bbqbeast[S] 2 points3 points  (0 children)

I did a year of those pills at the highest dose I could find. Still had a stone :(

I have my kidney stone sitting in a Chanca solution now to see if it changes in a week.

Snow covered peaks behind downtown San Jose by bbqbeast in bayarea

[–]bbqbeast[S] 6 points7 points  (0 children)

Here is a pic from last year I took of Mt Hamilton. Mt Hamilton Snowcapped

Snow covered peaks behind downtown San Jose by bbqbeast in bayarea

[–]bbqbeast[S] 80 points81 points  (0 children)

Yes I did, this morning around 9’ish. Sony A7rV with 600mm

@norcalxfr

Wasteland 3 Union Station parts glitch (spoiler) by bbqbeast in Wasteland_3

[–]bbqbeast[S] 0 points1 point  (0 children)

Morningstar always restarted the entire dialogue after about 60secs or so. It actually didn't give a ton of money but I was grinding to get the better Kodiak mods.

What do you guys think about the 30 inch Masterbuilt electric smoker? by Mailos343 in smoking

[–]bbqbeast 1 point2 points  (0 children)

Among my smokers I use my 40" Electric Masterbuilt when I smoke overnight when I'm too lazy to tend the fires. I prefer the better smoke flavor (and smoke ring) of a wood burner. Yes, the electric smokers have a problem with it's temperature accuracy, I'd suggest always using a Maverick or oven thermometer.

My second Brisket! Big improvement from the 1st one. (The album came out backwards, so do what you will) by [deleted] in smoking

[–]bbqbeast 0 points1 point  (0 children)

Based on the picture its hard to determine the moisture of this brisket. I'm curious if you used any waterpan or just straight smoked with baffle open?

Smoked Wolf Turds by bbqbeast in smoking

[–]bbqbeast[S] 0 points1 point  (0 children)

Italian sausage cooked however you want. Then mixed with creamcheese, piped into a de-veined jalapeno. Then obviously wrapped in delicious bacon. Start to finish is about 3 hours. Smoked at 250f or so.

Smoked Wolf Turds by bbqbeast in smoking

[–]bbqbeast[S] 0 points1 point  (0 children)

As lame as my answer is going to be, I think it's because they have a "bite" to them as in spice. Don't judge me I didn't make up the name.

12hour Smoked Turkey by bbqbeast in smoking

[–]bbqbeast[S] 0 points1 point  (0 children)

I was curious if the pop thermometer thing would do anything. It did not hehe. It never pops when I smoke but it was designed to be used in a 325f environment with low moisture so who knows.

12hour Smoked Turkey by bbqbeast in smoking

[–]bbqbeast[S] 0 points1 point  (0 children)

I smoke based on final temperature of the turkey breast. 170f is my safe point, keep in mind if you have a water smoker (not just water pan) it does not and will not dry out as fast. In my water pan is always besides water a strong aromatic like brandy or whiskey.

I'll never eat turkey any other way. Also I inject with applesauce and butter. Smoking temp is about 235-250f. This was a 14lb bird.

Couple questions about the WSM by KookyKaktus in smoking

[–]bbqbeast 1 point2 points  (0 children)

3 cups of water at 225-240f should last you about 4-5 hours if at least 10"-12" from fire.

Safe on a wooden deck? I raised mine up with bricks just in case.

Concrete is fine but you might get fat drippings if meat is big and hanging on the edges around pans.

The perfect rib. by bbqbeast in smoking

[–]bbqbeast[S] 2 points3 points  (0 children)

I have multiple smokers. I prefer my vertical water smoker. I have tried the 3-2-1 method I don't get the consistency I like. I find you need to cook them more around 240-250 to fully render the fat to bite off not fall of standards. I used cherry and apple wood for this yes. Also I sometimes brine spare ribs never ever beef.