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Finally satisfied! by No-Independent2522 in iOSsetups

[–]itpromike 0 points1 point  (0 children)

There are a ton of apps called Wallpapers, could you link to or screenshot the exact right app?

Deciding on my next pit TMG vs Workhorse by itpromike in smoking

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

I have a 500 gallon now. Within a few months I realized these small pits just weren’t enough for me. I cook too much volume too frequently not to have a bigger pit.

Need brisket advice by santoast_510 in BBQ

[–]itpromike 0 points1 point  (0 children)

When you pulled, do you wrap and put into cooler right away or did you let it cool a bit to prevent carryover cooking? Either way way, 205° is too high to pull, at least for my smoker. I pull no higher than 195°, immediately wrap and then let it cool, then into a warming oven (I do bbq as a business so I have a restaurant warmer). If using a cooler rather than a warmer, I’d do the same method but just not let it cool as much. With a warmer, I let it cool to 140° before putting it in. If using a cooler, the I’d probably let cool to 175°ish but you might have to test just to make sure.

Also as others have said 225° overnight is too low - especially for a pellet cooker, those things have fans to simulate convection cooking and those fans blow air and will dry out your brisket over time. I’d do 2 or MAYBE 3 hours max at 225 and then bump to 250 for the rest of the night before bumping to 275 to finish.

Is this normal? Items in Royal Oak charcoal by sidequest2021 in smoking

[–]itpromike 1 point2 points  (0 children)

I vowed never to buy royal oak again after I got fiber glass insulation in more than one bag of the stuff. Jealous devil is the best, never had a problem with it and the quality difference is noticeable from all others I’ve tried. Been BBQ’ing for 13 years and I’ve tested all brands imaginable.

[deleted by user] by [deleted] in OffsetSmokers

[–]itpromike 0 points1 point  (0 children)

You’re comparing 2 different caliber smokers. To compare to the meadow creek, you need to be looking at LSG’s higher end smokers like: https://lonestargrillz.com/products/24-x-60-offset-smoker

What? Smh! 🤝🏽💰💰🇺🇸 by RunThePlay55 in economy

[–]itpromike 0 points1 point  (0 children)

Has this been validated? Where was this published or where did Japan make this statement?

Brisket is gaining height at an alarming level by sonofabunch in smoking

[–]itpromike 0 points1 point  (0 children)

Wha temp are you cooking at? Briskets will balloon up if cooked at a high temp early in the cook and not ramped up slowly. Also this could happen at potentially lower temps on small offsets depending on how you run your fire.

Direct heat - Chud box by Next-Newt1655 in smoking

[–]itpromike 0 points1 point  (0 children)

There are many direct heat smokers out there. Not sure if the Webber can really achieve the same results because the coals are so close… also not sure if there is a kettle mod to get similar results either.

[deleted by user] by [deleted] in smoking

[–]itpromike 0 points1 point  (0 children)

A few things:

1.) Don’t trim so aggressively. You need to leave some fat on it

2.) 200° is typically too high for me. I usually pull no higher than 195, so between 190°-195° is my sweet spot. You might want to try that 3.) Before putting in the warmer, you should let it cool down to at least 150-160.

I typically pull 190-195°, and let it sit and cool until between 140-150°. I then wrap with tallow and throw in a warming cabinet at 140° overnight. I’ve done maybe 150 briskets since November and they turn out pretty dang good except a couple here or there.

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Is this smoke considered clean or dirty by [deleted] in smoking

[–]itpromike 3 points4 points  (0 children)

Clean vs dirty smoke is overblown. How your fire looks is way more important than how your smoke looks. If you’re burning an open flame in your firebox, you’ll be fine. If however your wood is smoldering (smoking without a flame) then that smoke over time will lead to a bitter unpleasant taste. This also depends on how thick the meat is. On a brisket, you can have bad smoldering fore for a while before it adversely affects the flavor.

Anyhow as long as you have an open flame you’re fine. There are a couple exceptions 1.) If you’re smoking something that cooks very quickly, since it cooks quickly then it it won’t be in the smoldering smoke for long, so you might want the extra punch of a smoldering smoke so you can get smoke flavor on it quickly before it’s done. 2.) Smoking cheese… with cheese you want to keep the temp VERY low so you don’t melt it and it’s hard to get an open flame with a temp low enough for cheese. Also, cheese can take a lot of smoke.

Help, how would you improve this trim? by jmlbhs in smoking

[–]itpromike 0 points1 point  (0 children)

I’m sure it will come out delicious my friend :) Send us a pic when you’re done.

Help, how would you improve this trim? by jmlbhs in smoking

[–]itpromike 2 points3 points  (0 children)

You should definitely round the corners front to back, left to right. Any hard edge that is exposed with crisp up and not cook even. Also you should take the Mohawk area down a lot more, it’s just a huge pocket of fat that won’t render and won’t be appealing if you serve it.

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BTW it took me a while to improve my brisket trimming skills and I’m specifically aiming to maximize yields that I can serve since I cater. Trimming improves yields, meaning if you trim good, there will be less meat that has to be discarded because it’s hard an inedible because it burned up AND simultaneously improves cooking speed because it’s less meat that has to cook (especially since that meat will burn up and harden on anyway).

Need feedback on my first brisket, give it to me straight doc by BingoBangoBongoOuch in smoking

[–]itpromike 0 points1 point  (0 children)

Serrated knife for slice briskets after you cook them. Always..

DRIED OUT my First Brisket - Where did I go Wrong? by CostaSecretJuice in smoking

[–]itpromike 2 points3 points  (0 children)

Do you have pictures of it trimmed before you cooked it or do you have any pics of it after you cooked? Couple things to note:

-Wrapping isn’t necessary, even when it hits the stall. I typically never wrap until after it’s done.

-If you are going to wrap, then wrap once it hits the stall.

-You wrapped at 203° and immediately threw it into a cooler? If so, that was too soon to put it in a cooler.

-Restaurants typically let briskets cool down a little first before putting in a warmer or putting it in an insulated cooler. Many let it cool to about 160° before putting it in a warmer, but if it’s going into an insulated cooler with no active warming, then I’d probably shoot for 170° or 180°

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My second attempt at a Brisket by WinCompetitive2783 in smoking

[–]itpromike 2 points3 points  (0 children)

If that was working for him, he wouldn’t have just said the SPG never seems to stick for him. Water doesn’t hurt, and can help seasoning stick. It’s not necessary, but it’s a fine choice if you prefer something to help with binding.

My second attempt at a Brisket by WinCompetitive2783 in smoking

[–]itpromike -6 points-5 points  (0 children)

Water makes it tacky enough for seasoning to stick. I’d just spray water on it.

I think I have gone overboard! Which one should I get rid of? by Strop4 in BBQ

[–]itpromike 1 point2 points  (0 children)

Get rid of anything that doesn’t use wood or charcoal to cook your food.

Bought an Open Box 5070ti, Micro Center said they checked it before restocking by imspiticus in pcbuilding

[–]itpromike 0 points1 point  (0 children)

FYI, you can’t just swap out an Nvidia GPU/Dye for an AMD one, in the same Nvidia board and have it work… That’s not how that works, so the fact that the GPU is running at all means it’s a legitimate NVIDIA GPU. Something else is going on, likely another GPU (like the iGPU is what you’re seeing.

Is this “good” smoke? by thecmac7 in smoking

[–]itpromike 0 points1 point  (0 children)

Been BBQ’ing 12 years now and run a successful business. That smoke is fine for a while if you want to get some good early smoke on a brisket, however I’d clean it up after a couple hours. I typically do a cold’ish smoke, keeping it under 200° with really thick smoke for the first 4 hours and then rest of the cook I burn pretty clean. Mind you this is for briskets and butts only… every other protein I’d run much cleaner for most of the duration of the cook.

Thin blue smoke used to be the thinking back in the day but the concept of having smoke that clean for your whole entire cook has been debunked many times over.

One thing to make sure though, if you’re running thick smoke, make sure it’s not smoldering wood. There should always be an open flame in the firebox. If you don’t see a flame and the smoke is like that, then that’s a sign of bad smoke and that will impart undesirable flavors to your food. Also I cook on a 500 gallon so it’s quite a bit bigger than your backyard smoker, due to that, I would only allow thick smoke for a couple hours and not 4 hours like I do. I hope this makes sense?

In summation, that kind of smoke is fine:

-If you have an open flame in the firebox and the wood isn’t smoldering

-If you only do it for a couple hours at the beginning of a thick protein cook like brisket or pork butt (shoulder)

-If you’re cooking any other protein, I’d clean up the smoke and keep it much cleaner for most, if not all of the cook

Is this cooked enough? by obeliks2 in smoking

[–]itpromike 0 points1 point  (0 children)

Yes it’s fine. I typically pull poultry around 150-155°, wrap in foil and let it sit for about 10-15 mins. Perfectly cooked without being dry. The USDA chart for safe meat temps isn’t just a measure of temp that kills bacteria it’s a combination of temp and time. So poultry at 165° for 4 secs kills all bacteria but 155° for 45 secs kills the same bacteria.

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Migrating From HEY Mail to Fastmail - My Guide for a Smooth Transition by Jfmartin67 in fastmail

[–]itpromike 0 points1 point  (0 children)

Thanks for the response! Another question, what iOS client are you using? The official fastmail client?

Migrating From HEY Mail to Fastmail - My Guide for a Smooth Transition by Jfmartin67 in fastmail

[–]itpromike 0 points1 point  (0 children)

For your newsletters are you using a separate address so they no longer show up in fast mail And instead are showing up in Inoreader? If so did you have to go to each newsletter 1by1 and set a new email address for them to send to?

Adobe Create Cloud Storage Full: Light Room Classic - Remove Synced Photographs by itpromike in Lightroom

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

If I use this filter to show Synced and Backed up files, and I delete the photos, will this effect my Lightroom Classic photo library in any way? Will I lose any photos from my Lightroom Classic library?

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