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The Cen-Tex Smoker


The Cen-Tex Smoker
Last Active
  • Re: Pear smoking chunks? Specifically seasoned Bradford Pear?

    Is that the general rule? The smoke will smell like the bloom?
    no but i don't recall my oak trees smelling like shrimp :). I just wouldn't add any unknown wood to my turkey cook without playing around with it. Especially knowing there is a compound in there that smells horrible when it does bloom.

  • Re: 45 Day Dry Aged Ribeye

    I had a 45 day from the HEB case pictured above last night. It was unreal. It was $24.99 per lb though. I also bought a prime bone-in ribeye that looked more like wagyu the way it was marbled for $9.99lb. We just ate the aged though. It was really good. My son asked "why don't we eat this way every night"? Guess we are cooking up the bone-in tonight.

    If you are on the fence about dry aging- I say go for it. I'll probably just buy them one at a time since it's right by they house. I don't want that many pickle jars in my fridge anyway  =)

    And just where the hell have you been?
    Just out here doing the things. 
  • Re: Jessie's Grill

    Legume said:
    Who knew ?  All the womens knew.  
    Oh I knew. I had 2 older sisters. 
  • Re: Janell's awesome twice baked potatoes

    she's doing it now. we'll start a new thread so we can search it later. It will be up in 15-20. She is a saint (she is married to me for 20 years after all)

  • Re: Failed Boston Butt...

    What Cen-Tex said.
    I did my first overnight brisket last weekend and this method worked perfectly.  I still woke up at 4:30 am because I was paranoid, but when I checked the dome temp, it was right where I left it at 10 pm.  It had not moved at all.  

    This method seems labour-intensive, but worth it if you don't want to worry about your fire all night.

    labor intensive is getting up all night worried about your fire. I drink beer while getting my fire ready so it makes me happy.

    Glad it worked for you. 
    How did that brisket work out?

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