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nuraman00's Profile

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Emson Pressure Smoker.

I also think you're right, pork brings out smoke better.

In general, I eat less pork though than chicken. I like it, but have longer intervals between eating it again.

To me, chicken is more of a frequent staple.

about 19 hours ago
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I suppose I could try a taste test using the chips, with cheese like mozzarella instead. It would take less time, as I'd only do one 20 min cold cycle per wood chip.

But I just have a feeling that I'd have an even harder time distinguishing the wood flavor in cheese, than in meat.

Plus, I'd probably want the cheese to be in the fridge after smoking for a night, to give the chance for the flavors to meld. So that would then increase the process time. For these kind of taste tests, I'm trying to keep it simple.

about 19 hours ago
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

When you got the Weber apple chips, did you feel there were a good portion that were the right size?

I also understand your comment that apple wood are stringier. I've noticed that too. Am just wondering whether it could be brand related. As I'd want to try one more brand, just to be sure whether it's the way the chips are themselves, or the brand.

I wouldn't say that the shears are an absolute pain, but it does seem like a last resort, and it does seem that there should be a way to avoid them. Hence I was looking for other options.

Maybe I will try Home Depot for their Weber apple chips. I agree they're pretty cheap.

about 19 hours ago
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

You're right, I should brine it. Thanks for the suggestion.

I know I can taste the smoke flavor on chicken when I brine, then smoke, a whole chicken.

But with individual pieces like breasts, it seems harder. Although I haven't tried many times, this might be only my 2nd time using individual pieces, as opposed to a whole chicken.

Good to know that someone else also can't taste the difference between different kinds of woods. Over the past few years, I've done a whole chicken with hickory, or with applewood. And I know I've gotten a smoke flavor. Just not sure of the difference, so I wanted to try this taste test.

It looks like I'll try it again, but with brining it, and see if it helps.

I also put lemon wedges and garlic in the bottom of my hot smoke portion, the same as I'd done when doing the whole chicken.

about 19 hours ago
nuraman00 in BBQ, Smoking, & Grilling

Emson Pressure Smoker.

I'm tried an applewood vs. hickory wood smoker taste test.

I'm smoked two chicken breasts, one with each type of wood.

Cold smoke for 25 mins, then hot smoke for 30 mins.

No marinade, I wanted to keep this simple.

Left one is applewood smoked.

Right one is hickory smoked.

I couldn't taste much of a difference.

Maybe I should have used a marinade, or seasoned it.

I'll have to try this again another time.

Any suggestions? I want to keep it simple, and don't want the marinade to overpower the smoke.

Emson Pressure Smoker.

I tried the gardening shears.

With some effort, they work.

It does seem strange though that I have to bring the huge gardening shears into the kitchen, to make wood chips smaller.

If anyone can tell me a brand of apple wood chips that have them cut into the right size for the Emson smoker, I'd rather get that instead.

I don't want to add additional work that shouldn't have to be done.

Right now, I have the Char-Broil apple wood chips.

Emson Pressure Smoker.

Nevermind, posted the same thing below a few months ago.

Best Cheese pizzas?

Thank you! Always glad to add a new recommendation to the list.

Dried Lime Powder.

Thanks. You mean "Super King Markets", right?

Jan 30, 2015
nuraman00 in General Topics

Emson Pressure Smoker.

Yes, I've done both medium, sharp, and white cheddar.

I've done them in 1 lb. blocks.

Sometimes I've used applewood, sometimes hickory.

I've also done mozzarella balls.

I set the cold smoke to 20 minutes.

The cheese tastes better 1 day after smoking.

Best Cheese pizzas?

Has anyone been to Three Guys Pies in Fremont?

They sound like they're similar to A Slice Of NY.

How is their pizza; cheese steaks; garlic knots; or canoli?

Best Cheese pizzas?

The Chocolate Mousse was called the Pot De Creme.

Best Cheese pizzas?

49th stop: Ragazza (2nd visit)

I had:

* Broccoli Rabe w/ caramelized onions, agrodolce peppers, Italian sausage, pecorino & chili flake

* A chocolate mousse thing with cinnamon sprinkles.

The pizza was great, the agrodolce made it have a sweet and spicy taste. Crust was great, it had that wood-fired taste but also a little soft.

The dessert was great too. I normally don't like too much whipped cream, but this was fine.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers
Ragazza

Oliveto's

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Pizza Orgasmica

Pi Bar

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Best Cheese pizzas?

48th stop: Zero Zero (5th visit)

I had:

* Twain's Twist (Huckleberries, Lemon, Agave, Ginger Beer)

* Mason (Grilled Corn, Speck, Scamorza, Thyme, Fresh Garlic,Mozzarella, Grana Padano)

* Valrhona Chocolate Budino (Market Cherries, Toasted Almonds, Vanilla Crema, Cherry Heering Caramel, Sea Salt)

The Twain's Twist was great. I would get either that, or the Watermelon Smash from before, every time.

The Mason pizza was well made. However, I think corn as a topping isn't great, it's small and falls off.

I think the dessert we had was a budino, not sure. I copied the desert description from their current week's menu. It was great, nice balance of chocolate, caramel, almond, and I think grapes.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers
Ragazza

Oliveto's

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Pizza Orgasmica

Pi Bar

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Best Cheese pizzas?

47th stop: Beretta (2nd visit)

I had:

* eggplant caponatina with burrata

* grilled vegetables, tomato, pesto & mozzarella

* grilled vegetables, tomato, pesto & burrata instead of mozzarella

* asparagus, provolone, Parmesan (I think)

The buratta appetizer was great, best part of the meal.

The grilled vegetables pizza with burrata was a little better than the one with mozzarella.

The asparagus pizza was dry.

These pizzas are good, but don't belong in the top tier.

Rankings so far:

The Best:

Gioia
Rotten City Pizza
Emilia's
A Slice Of NY
East End Pizza.
Howie's Artisan Pizza
Dopo
BaoNecci
Paisan
Cotogna

Blue Line Pizza
Zero Zero
Pizzetta 211

A16 Rockridge

Slicers
Ragazza

Oliveto's

Very Good:

Gialina's (It's been so long I just don't remember anymore, I'll have to go back to this one.)

Beretta

Tony's Pizza Napoletana

Bucci (chewy crust dropped it)

Pizzeria Delfina

Cheese Board.

Una Pizza Napoletana

Cupola (good toppings and wood-fired crust)

Pizza Bocca Lupo

Pizza Orgasmica

Pi Bar

Tier 2:

Piccino
Pizza Speederia
Amici's
San Francisco Pizza

Tier 3:

Pauline's Pizza & Wine Bar
Primos

Emson Pressure Smoker.

Ok, here's a pic of what the super glued lid looks like.

Thoughts?

I read your post below just now (about the problems you had, and how you returned it), but after seeing my lid, do you think I still need it?

I have smoked with the new lid 2X, and didn't notice anything strange.

It's where the two cracks were on the left hand side.

Emson Pressure Smoker.

Hmm, maybe I need to try this then, thanks.

Emson Pressure Smoker.

It was the black part of the handle, that had cracked a little.

I was able to super glue the cracked pieces back.

The lid still fits snugly.

Emson Pressure Smoker.

Can you give more details?

Yeah, it's coming up on two years in late September.

Did you have to send anything back? What did you tell them?

How long did it take to send the new one?

Emson Pressure Smoker.

Some of the apple wood chips I bought are too big.

How can I break them?

I tried a cleaver, barely makes a dent.

I tried cutting scissors. Same.

Emson Pressure Smoker.

I think I would have had to send the unit back, or at least the lid, if I wanted a replacement unit.

And I don't think the replacement unit would have been free. Didn't sound like it.

Emson Pressure Smoker.

A few days ago, I dropped the lid to the pressure smoker, and part of the black pastic on the lid handle cracked.

I then called and asked if I could get a replacement lid, or charring cup.

They said for the lid, I would have to send the lid back, and they would replace the whole unit. There wasn't a way to get just the lid.

For the charring cup, they took down my info and said they'd mail a new one to me.

We'll see if they do this and how long it takes.

If I get a new cup, I'm going to try lining it with aluminum foil every time now, to see see if I can keep it cleaner.

For the lid, I think I'm going to get some super glue, and try putting some of the cracked pieces back together.

It cracked into two main separate pieces, then some smaller shards. I think I can at least put the main pieces back, and make it a more complete handle.

Emson Pressure Smoker.

I replenish the wood chips between the cold and hot cycles.

Emson Pressure Smoker.

This time I:

* Used Applewood chips

* Cold smoked for 15 mins.

* Hot Smoked for 30 minutes, with apple juice, lemon wedges, and garlic on the bottom.

* Oven-Roasted for 45 minutes.

I think this had a medium sweeter taste, because of the applewood?

This had a good to great combination of both smokiness and rub flavor. I think I'm 96% there to making a "perfect chicken", according to what I'm trying for. Thanks!

Many pieces had both smoke and rub-roast flavor.

I think I'd bump up the cold smoke to 25 or 30 minutes, to infuse even more smoke.

You don't think I'd need to adjust the hot smoke time or the oven roast time if I bump up the cold smoke time, do you?

And I think I want to try hickory smoke again. I liked the applewood, and will use it again. Just want to experiment.

BTW, nothing broke or cracked. :) I was a little nervous about the back, because of last time, but it didn't crack.

Marinade Of The Month and Mustard Of The Month.

Again, it's been so long, I forgot what I thought of the March 2014 Marinade.

This was Island Gurl Teriyaki Marinade.

I'm sure it was good, but I don't remember now how it compared to my favorite teriyaki marinaded foods.

Jun 22, 2014
nuraman00 in General Topics

Best Cheese pizzas?

Lola Sempre sounds good. Thanks.

Best Cheese pizzas?

I want to try the Radicchio or Italian Sausage.

Added!

Best Cheese pizzas?

Thanks, I'll add it to the list.

Looking at their menu, I agree, I don't think I'd want salmon.

Either mushroom or goat cheese sounds good.

Best Cheese pizzas?

Another email update from Oliveto:

+++++++++++

The cheese is mozzarella and parmesan.

Best Cheese pizzas?

Oliveto's answered my email:

Napoletana pizza: anchovy, cheese, red sauce and chili flakes