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Smoking question
- linguafood Sep 20, 2013 12:28 PM
So I plan on smoking my first pork butt tomorrow. It's about 7.5 lbs., so it'll likely take between 10.5 - 12.5 hours to finish. I've made this many times in the oven (obviously not smoked, just low and slow cooked), but this will be the first time I make it in my spiffy new Bradley smoker....
What I find confusing in my smoking book is that it says in the intro to only smoke the meat for half of the cooking time, then just finish in the smoker without smoke (?), but in the actual recipe for pork butt, it says to "smoke cook" for the entire time. Wha'?
If someone could clarify this for me, that would be great.
re: lowtone9
Yes, I've seen that, too. However, not for this particular recipe.
What's even more confusing is that it says "be sure to have enough wood chips or chunks on hand to produce smoke for about 5-6 hours" -- which would imply that one is, in fact, only to smoke for half of the time it takes to cook -- but then goes on to say "smoke cook until the thermometer reads 205°F.
re: linguafood
So is this a cookbook that came with the smoker? Glad you're test driving til I get home!
re: lowtone9
That technique (wrapping in foil) winds up incorporating steaming as part of the process and will prevent a properly crispy bark from forming on the pig skin (it is football season after all). It works fine, but it does have that drawback.
What lingua's asking about is a smoke heat finished with a non smoke heat. This is a technique that is employed to minimize the amount of wood fuel used to cook the meat, based upon the premise that there is a limited amount of time in which the pork will benefit from (or be able to even absorb) the smoke. Either way will produce fine results, with a crispy bark, but often folks who are paying a premium for their fuel find it cost effective to move to a cheaper finish. The same concept works when you split the time on the smoker with time in a low heat oven.
At bottom, the overall length of the cook is basically the same. It's really a question of what fuel one wants to use to provide the heat for the second half of the process. Personally, I stay with all coals and wood for the entire cook, but I get my fuel cheap and I enjoy watching the neighbors as they sniff the air walkin' past my house.
re: MGZ
Well, this being an electric smoker, I'm not so worried about the fuel than I am about using up too many of the bisquettes, if they won't make a damn difference after some point.
So -- what exactly are you suggesting? That I only supply enough of those to smoke for 6 hours, then just finish with heat in the smoker? Or smoke the whole way through?
Sorry if I'm dense, but I can't figure it out from your reply....
re: MGZ
I will respectfully disagree with your premise that smoking a pork shoulder, or ribs for that matter, for a period of time, and then wrapping in foil to finish is about the fuel.
I have seen competition BBQers do this frequently. It's about getting the meat tender while still keeping it moist. I realize not all people do BBQ this way, I usually do, especially with pulled pork.
Frankly, many times I will smoke a pork shoulder for four or five hours and then finish it in a crockpot. I sometimes add a bit of pork stock and apple cider. When the pork is tender, I pull it and strain the liquid. When the pulled pork is reheated, I add the juices back in.
re: John E.
"I will respectfully disagree with your premise that smoking a pork shoulder, or ribs for that matter, for a period of time, and then wrapping in foil to finish is about the fuel."
That was never my premise, nor was it the question presented by the OP.
re: John E.
Competition cooks wrap for various reasons...but the biggest reason is COLOR.
When their meat gets to the color they want it, they wrap to keep that color (keeping it from getting darker).
I'm not an expert, but some of the stuff I've read on smoking indicates that after a certain point, the meat won't absorb any more smoke flavor, so you might as well save yourself the wood and just roast until the end.
re: biondanonima
I think I've read that also.
re: biondanonima
Yes. My recollection is that once the meat hits 140 degrees, it won't take on more smoke.
re: biondanonima
Yeah, I've heard that too but I don't buy it 100%. It doesn't take smoke as quickly or as deeply but if you keep smoke passing over the exterior the exterior will get smokier. That is not always a good thing.
More importantly its the type of smoke. Clean smoke is what you want. Not the white bellowing smoke which happens as wood starts to smoke which can produce an acrid flavor. Clean smoke is milder and sweeter
re: biondanonima
The "smoke ring" phenomenon will stop around 140 degrees.
Many people have erroneously translated that to mean that meat stops taking on any further smoke flavor at the same time.
That isn't true at all.
re: c oliver
That is cooking with some pellet/biscuit smoker where you get what smoke they give you.
In a more traditional setting, where you generate your own fire, cooking in a smokey environment the entire time is the way it has always been done.
You generally oversmoke only if you are using too much smoke to begin with. That white stuff billowing out of some of these machines is definitely not what you are looking for.
re: c oliver
My mileage does vary since I don't find a regular smoker much effort at all.
I guess it's all in you personal experiences.
I like cooking with wood and coals.
re: c oliver
Some require more tending and some don't.
I have a "set it and forget it" smoker...never use it.
I currently use a Weber bullet and find it pretty darn easy and fool proof.
My last two cooks were a full sized pork butt that was done in 6 hours and a full rack of spare ribs that were tender in 2 hours.
re: scubadoo97
The above foods were cooked at, or above, 325. The butt spent some time above 350.
Cooking overnight doesn't excite me much. Also when I decide late afternoon to have ribs for dinner, it's nice to know you can have them done in time for dinner.
re: JayL
Whoa! Curious as to what you consider "full size" for a pork butt. I've found that cooking it low and slow (225 tops), it'll take between 1-1.5 hours per pound. I barely ever get anything smaller than 7 or 8 lbs. pork butts, and they would *never* be done in 6 hours. At least not how I like them done.
re: linguafood
Full size is typically 7-9#. You sometimes find butts that have been cut in half...4-5# or so. That is why I usually specify full size or not.
My 6 hour butt was cooked until the bone pulled free and clean...the meat pulled easily. Can't imagine what else anyone would want.
You also have to understand that using direct vs. indirect heat, even at the same temperatures, speeds up the process considerably. I cook on my WSM without the water pan in place most of the time. There is nothing between my food and the heat source but air.
Many people think you have to cook at a certain temperature all the time. That is far from the truth. In North Carolina we cook whole hogs in 6-8 hours.
re: JayL
Jay, when you cook at those higher temps, is that considered barbecue, grilling or smoking...or is that all just semantics...when the point is one is cooking food?!?!? :) Will you get as much smoke benefit with a shorter cooking time as you will with a larger? Do you stop adding wood at some point cause you don't want a smokier taste?
re: c oliver
Grilling is something you do to a steak at high temperatures...more in the 500-1,000 degree range.
Cooking at 300-350 is still pretty low...you are just going to get your bbq done faster than if you cook at 225.
All the "low & slow" stuff came about with the advent of offset/indirect smoking. That is sort of the "new way" of smoking believe it or not. Many years before that there was cooking directly over a bed of coals. This original method brought about the barbecue tradition in this country.
When you have traditional barbecue in Eastern North Carolina, Virginia, and parts of South Carolina you will be getting a whole hog cooked over a bed of fresh coals. In other local areas they have gone away from the whole hog, but still cook over coals.
That isn't grilling at all...it is traditional barbecue.
I do 'normal' smoking too. I like all kinds of bbq. I will cook a butt for 12 hours on occasion, but I know I can also do it 6 hours if I prefer.
Hope that helps.
re: JMF
My first introduction to Rye Whiskey was 30 years ago when I stole a bottle of Old Overholt. Loved it all these years. In fact, that swill still tastes good to me even though I have been served many a highball with Canadian in its place over time and have tasted a bunch of "new to the old" ryes that have come to finally pay homage to lost art.
re: c oliver
C, think of it this way, some folks don't like research, don't like to be told. Some folks wanna find their way and realize they didn't know where they were going until they got there and it felt right.
Some folks don't read notes or don't care for sheet music. Sometimes the heart controls the fingers. Baking is symphonic and Mozart - old world and determined. Barbecue is Blues and Jazz - American and individual.
To make a long post short(er), let me just say that there is never gonna be any universally "right way" to cook outside. Just too many factors and feelings. Makin' barbecue and cookin' outdoors is fun. If it becomes work, either stop or charge for it.
re: c oliver
I just don't like it. I find my product comes out better with more traditional methods.
Is that a psychological response on my part? Maybe...but I do feel there is a difference.
Also, it does my insides well to cook the way I was raised. Cooking barbecue isn't something I learned as an adult...it is something that was instilled in me as a child. It is just a part of my life.
I have tried different methods of cooking through the years, and many of them I enjoy...but I always come back to "my" more traditional ways of preparing food...sometimes even combining methods.
No single way so right, but there is wrong information out there that people have "heard" and then want to believe as gospel.
re: jeanmarieok
Interesting. I've never wrapped it in foil when I did it in the oven. But you might be on to something.... about finishing the butt in the oven.
If only the timing weren't so shitty. I thought about throwing the butt in the smoker some point tonight 1-2 AM, but I sure as hell won't be up at 7 or 8 AM to move the butt from the smoker to the oven.
Dang. Who knew this was going to be so complicated??
re: linguafood
But if you start out with enough bisquettes to smoke for half the time and the leave it in the smoker for the full time, won't that work? I'm always up by 7 or 8; it's the 1-2AM that's not going to get it for me :)
re: c oliver
You're right, of course -- I could just leave it in the smoker. I probably will, just to Not Have To Deal at that ungodly hour (even tho my man might be up).
I think that's what I'll do. And it sounds like the bisquettes only need to last 5-6 hours.
re: linguafood
I've never used an electric smoker. I can tell you that for competitions, we start the butt at 6 or 7 pm on the night before turn in. This allows plenty of time for the butt to be done in the morning. We then wrap in foil then towels and keep warm in a dry cooler. It will stay hot for hours, I think it improves tenderness as well.
re: chileheadmike
That is how we do it also, we were told that method from competition cooks as well.
re: linguafood
You don't have to remove from smoker when done. It can stay for a few more hours.
re: linguafood
We time the meat to come off the smoker at about 11 pm. Drop them into a full size foil pan, cover tightly with foil, put them in at 225. We set the oven to turn off at 4 am. When I get up at my usual 6:30 - 7 am, the meat is still at a serv-safe temp, but cool enough for me to use the 'claws' to shred it. Then we just pop it into the fridge, and gently reheat to serve.
re: jeanmarieok
See, that's part of the problem. Nobody in this household will be up that early in the morning :-)
But we'll work it out somehow. After all that angst, something swell should be the result. One hopes.
I hope you seasoned the smoker first.
Go with the tips from the Bradley forum. They are based on that smoker. Smoke 3-4 hours. No more is needed. then let cook at smoking temp. Then 2-3 hours before end wrap in foil and let steam in smoker to break down last of the collagen.
If you want crisp bark then roast at high heat for 10-15 minutes in your over or remove foil 1 hour before end.
Many folks here won't have the indepth knowledge of the Bradley, so you may want to focus on their forum.
re: JMF
Glad I found this thread. Since this is my very first time and will unlikely have little idea as to timing, I'm thinking I shouldn't try to anticipate WHEN is 2-3 hours before end. Do you agree? I'm guessing after the first time with this (8# pork shoulder) I'll have an idea of how long. Appreciate as always your advice.
re: c oliver
At 225, you can generally calculate an hour to 1.5 hours per lb.
re: linguafood
Excellent! I've been trying to keep just a smidge below 125. Thanks, l. BTW, did you wrap in foil for the last couple of hours?
re: c oliver
I did, if not for 3 or so. Since we did it overnight, it was pretty much done early afternoon, so I just kept it wrapped in foil until we were ready to eat, which is when I heated it up in the oven.
re: linguafood
Wrapped in foil in the smoker or the way they talk about in foil, in a towel and in a cooler. Sorry to be so full of questions. It's at 145 now and I'm figuring it will get stuck for a while.
re: c oliver
Wrapped in foil in the smoker, then wrapped in foil in the oven.
It never went in the cooler. Everyone's still alive.
re: linguafood
Foil in smoker, oven, cooler; all are good. You can keep it foil wrapped, then wrapped in towels, in the cooler for up to 5 hours without problems.
re: linguafood
I live in a magic house. No worries :)
re: c oliver
Five hours later and it's only at 162. Won't be tonight's dinner :) But I wish you could have seen one of the dog's nose when she walked by it. Straight up in the air (she's a short dog) and then sniffing all around. Hope it tastes as good as it smells. An adventure.
re: c oliver
If it's an 8 lbs. shoulder, it will take *at least* 8, but more likely up to 12 hours to be done. It should reach 200.
re: linguafood
We're just short of 12 hours and only at 165. I like 180 for pork shoulders. It's 9PM here and who knows? We made tacos with a little leftover pork chop :) BTW, here at Lake Tahoe it's pretty chilly so that's got to be effecting the temp.
re: c oliver
Foiling it when it hits the stall will shorten the stall time and move things along a bit better. You can uncover after it gets to 175-180 to recover some bark
re: scubadoo97
Hey, that's good to know! We put it in at 9AM and Bob (I had already gone to bed) took it out at 1245AM at 180. Wrapped in foil and then a towel and into the MW (off). This morning it was still warm and PERFECT!!!!!! I was able to slice it in half and also able to remove the bone without the meat falling completely apart. My goal isn't "pulled" so I'm super happy. The dogs can barely pull themselves away from the kitchen :) Pictures to follow. Bob left for golf with a sandwich to eat en route. Thanks everyone for all the hand holding.
re: c oliver
I had to stop picking off it! So rewrapped in foil and put in the fridge. My breakfast sandwich was wonderful. Tonight we'll do a Mexican meal of some sort. Here are a couple of pix.
re: c oliver
re: chileheadmike
Thanks. Couldn't have done it without this group effort.
re: c oliver
If you get it to 200 internal, you can just pull it apart with forks.
re: linguafood
I'm really not into that texture of meat but thanks. I got that "Smoke & Spice" book which has recipes for everything including salads (smoke the vegetables), pizzas, desserts, you name it. We're going to have a lot of fun with this toy, I can tell.
re: c oliver
Oh, it's still got bite. Knives remain on the table. But it gets very nice and tender.
re: c oliver
Smoke and Spice by the Jamesons? I have Splendid Smoke and like that book a lot. Everything I've made from it has turned out well.
re: chileheadmike
Yep, that one. It's rather fascinating all the things one can cook in a smoker that I'd never considered.
re: chileheadmike
I got that for my birfday, to add to How to Grill/Reichlen and Smoking meat/Phillips.
I should really smoke something this weekend.....
re: c oliver
Oh, and when you invest in a dual probe PID you can just set the PID and forget it. You have all your temps and smoke times set, and then when done set to hold at 140 and it can literally stay in there for another day. I made sure I did all the hot rodding (modifications) on the Bradley and had the PID before my first smoke and it made it care free.
re: JMF
I was really hoping that SOMEONE would ask what the heck a "dual probe PID" is but no one did :) So here it is:
re: c oliver
Yowzah. A little rich for my wallet at this time, but I'll keep it in mind.
re: linguafood
Yeah, me too. Down the road perhaps. When/if I'm ready to enter JMF's league :)
All I can think of is some woods can give a bit of an acrid taste to meat if you over do it. Mesquite is a good example where a little goes a long ways. Too much and just as well have used pine.
As an aside, this site has some really good tips for boston butts. I've tried several of them with great results.
After about 6 hours you will have pretty much all of the smoke and bark you're going to get. The rest of the time is just getting the meat tender. Problem is, once the surface gets to a certain temp, you run Into the "stall" when the interior temp stubbornly refuses to rise. Reason is, surface moisture is evaporating & cooling things off. So take it off the pit, wrap in foil (which counteracts the evap) and finish in the oven.
Whole Hog Productions
re: rjbh20
Why can't I wrap it in foil and finish it in the smoker, at the same temp?
Just asking since we'll likely start this baby at night, and *nobody* is getting up in the early AM to move it into the oven to finish.
Of course, I just realize that *someone* will have to wrap it in foil after 6 hours. I am doubtful that someone will be me.
re: linguafood
A smoker is just a wood fired oven, so you can certainly keep it in the pit. Only reason to move to the oven is so you don't have to tend the pit & waste firewood, but that's obviously not a prob here. Are you doing bone in?
re: rjbh20
Yep, bone in. We'll probably start it tonight.
re: rjbh20
Thnaks :)
So here's what I've learned about doing pork butts in Bradleys, after doing hundreds of them for dozens of catering gigs over the past few years. This will come after you're done but maybe someone can use this info for future reference.
We currently own six Bradleys of various shapes and sizes and configurations and love them all, but they do have quirks.
Depending upon how you have the vents set and the controls and the ambient temps and such, your butts can take 12, 18, up to 24 hours to finish. The first half of this time is when the beast is taking up smoke and the internal temp is generally below 150F. The second half is when the butt finishes cooking and getting tender, but at the same time the fibers are contracting and the meat is expelling a lot of moisture, especially as it passes through about 170 or so.
So a lot of the great juices run out of the shoulder and into your puck catcher, where they turn from pleasantly smoky to unpalatably ashy and you can't use them. Sometimes there will be so much that they'll run into the puck-advancer and the pucks will swell up and form a puck paste and jam up the feeder and refuse to advance, and boy is that fun to clean up. And you are stuck with eighty pounds of unsmoked meat. But I digress.
So our butts go into the Bradley before we go to bed, say 11-ish. In the morning, they go into roasting pans and are covered with foil, where they finish in a 250-300F oven. All the juices are captured in the roasting pan, where they can mix back into the pork as it is pulled. Everyone says it's the moistest and juiciest and smokiest they've ever had. You do lose the crispy bark this way, but no one I know cares about how crispy it is, only how smoky and tender. But then we are damned Northerners.
I actually have a video that shows how we do it:
You will be having Cole slaw and making a North Carolina Sauce to go with it, right?
re: acgold7
Great description! That helps.
re: acgold7
Hi, you say "So a lot of the great juices run out of the shoulder and into your puck catcher, where they turn from pleasantly smoky to unpalatably ashy and you can't use them. Sometimes there will be so much that they'll run into the puck-advancer and the pucks will swell up and form a puck paste and jam up the feeder and refuse to advance, and boy is that fun to clean up. And you are stuck with eighty pounds of unsmoked meat. But I digress."
Can you explain how this could happen? I'm not saying it didn't happen to you. Personally, I don't see how it could. I have never had this happen in all my smoking with a Bradley. The V shaped drip tray prevents this.
re: JMF
>>The V shaped drip tray prevents this.<<<
Not if you are an idiot like I am and jam in two butts per rack, so they actually touch the sides of the smoker and the juices run down the walls directly onto the puck feeder through the rather sizable gap between the inside wall and the edge of the V shaped drip tray. I am proud to say there is no piece of equipment that can't outwit me. Wait, I mean, um....
re: acgold7
Great video. I just have a few questions. I always like to see different ways to achieve the same goal of great smoked meat.
I've never had so much juice ever come out of a pork butt. Maybe because I never let the temp. in the Bradley get over 210F or so. When I finish in the oven I set at 220F.
I think the 300F finish in the oven is letting more juices release. But if the pulled meat is sitting in the juice and it re-absorbs, that is good too. Does the juices re-absorb into the meat?
What is the texture of the meat? In the video it looked like it may be too soft from steaming in the juices. Is it soft, but still firm to the bite? Or mushy?
re: JMF
The juice does re-absorb, at least to my palate. I find it soft and tender but still with a little chew. It may be too soft for some. You might like it a bit firmer but we find most of our guests value "tender" more than almost anything else as long as the flavor is there.
It's certainly possible that more juices release at 300, but not much more than were at the bottom of the Bradley when we used to do them 100% in the smoker and we were pretty careful to keep the temps pretty low and stable.
Good advice about Mesquite, below, but we've never found Hickory to be overpowering. Curious how tastes vary.
re: acgold7
With hickory I find it overpowering because it seems very unbalanced and one note, so a mix of hickory and fruit wood is more balanced.
re: c oliver
Yes, when I use more than one type I alternate.
By the way, a good investment that is relatively inexpensive are puck savers. A set of three is used by placing on top of the stack of bisquettes. They push the last three bisquettes out onto the smoke generator. Otherwise you have to put three more bisquettes in the stack than you need, and the three get a bit singed, but aren't used.
re: JMF
Or you can just save the singed unused bisquettes and just leave them in place until the next time. It's actually only the first one in line that gets singed anyhow. We use ours daily so not an issue.
But we do alternate three kinds of bisquettes for depth of flavor too. We use Apple, Alder and Hickory.
re: acgold7
You use your smoker every single day??????? Now THAT should be a thread unto itself! No steaks, no fish, no chicken pieces? Please elaborate.
re: c oliver
Yep, as I may have mentioned elsewhere, we do Turkey legs and wings and tails daily for our restaurant. Our seventh unit just arrived -- we got it on eBay for less than $90 because it was damaged, and even if we can't fix it we can use it for parts. Not bad for a smoker that lists for about $600, although as pointed out above you can do much better than list price, especially at the site linked to above.
When you're getting the big digital model for a couple hundred each, you can afford to burn through one or two.
re: acgold7
Oh, you have a restaurant. THAT explains daily use :)
A few little things you learn over the years.
One thing with the Bradley is to use an 9x13 aluminum foil tray that fits in the bottom metal tray, instead of the water bowl/ash catcher. The disposable type you get for roasting from the supermarket. Use 2-3 pans inside each other for strength. And fill 2" deep with hot water, before you start. Make sure you have the empty pans in the smoker, then add hot water. The pans are too flimsy to carry water in easily. Unless you carry them on the bottom tray. They are reusable, just rinse and a little soapy water to get rid of grease.
Also make sure you always smoke with the top vent fully open. You need to vent the humidity/steam or else you will get condensation "black rain" of nasty soot onto your meats.
With pork butts, 3-4 hours smoke maximum at the beginning. Three hours is better. You do not need to smoke for half the time
If you use hickory or mesquite, use for only one hour and some fruit or other wood for the other 2-3. Otherwise it will be overpowering.
re: JMF
Sound advice. A buddy of mine smokes a LOT of pork butts and shoulders, and 3-4 hours in the smoker is ample, then a few hours covered in a low oven. He has done several the whole time in the smoker, with no additional advantage, just a lot of work and attention to the fire and temperature. One rainy day he did the whole thing in his oven and it really sucked and I told him so. The smoker makes the meal.
re: MGZ
"Real football".
And, yes, that's the kind we call "rugby league"
Although there's a bit of a clue about the "no hands" game the world plays. FOOTball,innit?
re: Harters
Well, Harters, my friend, looking at it from the skewed view provided by the Eastern side of the pond, I'll concede that sports and sex are both possible without hands. I just find both significantly less exciting. I mean, it's a bitch tryin' to unhook a bra with your feet . . . not to mention putting on a condom.
That bein' said, and with full acknowledgement of your closing point, shouldn't that silly game with the black and white sphere be called "Anything-but-Hands ball"?
re: c oliver
Smoked grouse...yum!
re: JMF
I used maple. Did not know about the disposable pans (ecological nightmare, right there...), the water pan seems to be doing the trick so far -- but I'm only smoking one shoulder at the moment.
We put the butt in at 2 AM, and my dear man wrapped it in foil at 8 AM this morning. Inside temp's at 188 now, smoker temp around 220. Think we'll take it out of the foil in another hour or so.
re: linguafood
They good thing about the disposable pans is, One, you don't have to dispose, I've had the same ones for four years. Two, they are a heat sink, so the hot water helps keep the smoker stable.
re: Nanzi
Wrapping in foil to rest/steam/break down collagen, and to prevent the "stall", is nick named the Texas Crutch. Been around for at least 10-15 years under that name that I know of.
Aaaaand here goes my digital thermometer with its mind fuck again: the internal temp of the butt was 193 when we removed it from the smoker, took the foil off and put it in the pre-heated oven (at 225). The butt was maybe out for 5 minutes, if that long.
The internal temp, according to MF thermometer now? 173, going down. WTFF?
re: linguafood
Not smoking related but generally, IIRC, it's REACHING that higher temp that's important, not necessarily maintaining it. I'll be corrected I'm sure if I'm wrong about that :)
re: c oliver
No, in fact, as CI has pointed out with charts and graphs and such, it is indeed maintaining that temp for a period of time that breaks down the collagen and increases perceived juiciness and tenderness and wonderfulness. IIRC this was in an article about Brisket.
It is in the 170ish range that meat is at its maximum nastiness and driest toughness.
re: acgold7
No, I understand that. But AFTER that period of time, I don't find it a problem when the temp then goes down.
re: c oliver
Oh, right.
re: linguafood
Is the thermometer in the exact same place?
re: rjbh20
It was never taken out.
But I've had this happen before. Maybe I need a new thermometer. It doesn't make any sense whatsoever. Down to 172 now. Took it out. Had a taste of the pork -- nice on the smokiness, but a tad bit dry.... wanna express send some of your fabulous bbq sauce over? :-)
Here's an interesting BBQ "manifesto"
Also this site/forum has some great Bradley BBQ recipes, tips,, etc. Also all the info on modifications to the Bradley smoker like additional heating element, circulating fan, PID, etc.
Alton Brown said that anything over 2 hours begins to cause a bitter acrid taste on the meat.
I'm by no means an expert in this area, but my uncle is one of the best smokers I've ever known and he agrees.
He just smokes for about 2 hours then finishes it off without smoke. (He has 4 different styles of smokers - he said if using one of the electric or gas models, just stop adding wood chips after 2 hours. If using the traditional burning wood smoker, he wraps the meal tightly in foil to prevent additional smoke from giving it an acrid taste)
re: JetLaggedChef
I have an electric Bradley smoker. Pretty much the standard for meats is three hours of smoking. Never anything acrid although I've been warned against mesquite. I've smoked vegetables for less time, some tomatoes recently for only 40 minutes. And have also cold-smoked some thin steaks and pork chops for only 40 also.
There are some VERY knowledgeable people on this board who have been so kind to share that knowledge. You'll learn a lot, I'm sure.
re: JetLaggedChef
I'm not going to get into this argument again...so I will simply say that this is only true if you are generating acrid smoke to begin with.
Many people smoke for 6-24 hours and don't get a bitter taste. Only people like AB seem to have that issue.
re: JetLaggedChef
Don't use mesquite. I usually smoke a full 3 hours and never had an issue, either (Bradley electric here, too).
re: linguafood
Seems like I remember reading here that stopping at three hours is just because the meat isn't really going to absorb any more much after that? BTW, we found that we can order the bisquettes online from Home Depot with free shipping. And the price was good. Just an fyi.
re: c oliver
Good to know. Our local HD doesn't have them at all. I'll check online (tho I'm pretty set for now -- smokingmeat.com had a sale recently, and I got 48 each of cherry, pecan & maple).
re: linguafood
Wow, you ARE set! Yeah, our HD didn't have them either. Bob found them online.
re: c oliver
Again...not what "I" consider good information.
I would be willing to bet that many people, including quite a few on this board, could taste a difference between pork or brisket that is smoked for 2-3 hours and the same smoked for 6-14 hours.
Most meat will absorb smoke taste for as long as it is exposed to it.
re: c oliver
Hey, it's no problem.
The way you smoke, on a Bradley, it's probably best to smoke only a couple to three hours. I have an electric that smolders wood (more acrid smoke). I have rarely used it, but I don't smoke a full 12 hours with it either. I don't like that thing...not that it doesn't cook, but because I would rather cook with wood or coals.
When cooking with wood fuel you obviously will be smoking the entire cook. That is the best answer to "when" you smoke for longer.
Traditional barbecue is cooked entirely with wood fuel...and the result of that is smoke. This is how it's been done for generations.
Hey, I've cooked shoulders & such for extended periods like you. That doesn't excite me much these days. LoL
re: JayL
Thanks for elaborating, JL.
What excites me is that, in addition to some great meals right away, I have half pound 'chunks' of it in the freezer and can make a meal (love tacos) SO easily. We did whittle that time down to about 10-12 IIRC the next time :)
Do you have a favorite thing to smoke? Always looking for inspiration.
re: c oliver
I'm basic...nothing "new & exciting" entering my pit for the most part.
Butts, shoulders, green ham (to mix with a shoulder if I'm cooking ALOT and want something closer to "whole hog"). Pork ribs or beef ribs. Brisket. Eye of round for simple roast beef.
Nothing out-of-the-ordinary.
re: JayL
"green ham"??? That's probably nothing like "green eggs and ham." Never heard of.
Smart and Final here (Reno) had briskets when we visited recently. I'd never seen them out here before. Will do one. Also our Latino market has whole pork legs as well as whole pigs (my smoker won't hold one of those!)
We're traveling a lot over the next couple of months so smoking is probably not going to happen again very soon. It's HARD being retired :)
re: c oliver
When you speak of "ham" most people think of Thanksgiving, Virginia, spiral sliced, etc.
A green ham simply means one that is fresh and has not been cured and/or smoked.
Green = Fresh
By mixing a fresh ham with a whole shoulder you get a minimal replication of whole hog barbecue...not the same, but better than not doing it. Still...you end up with alot of meat!
re: c oliver
So is an uncured ham the same as an uncooked shoulder roast....just from a different part of the critter?
A raw "primal" cut?
re: Monch
A ham is the hind quarter.
Are people not aware of this? Curious.
re: Monch
"Ham" is the hind leg of a pig.
What is widely marketed as ham - the ham you get at the deli and spiral sliced - is a cured product - brined/injected with a solution of salt and potassium nitrate (pink salt). Then smoked. The potassium nitrate is what makes deli meats "red".
UNcured hind leg of a pig is carried at butcher shops and sometimes in the supermarket. It is usually labeled "fresh ham." It is not processed - just fresh pig meat, like pork chops, and tastes like pork. (I've made a few cured hams from supermarket fresh ham - still haven't got the amount of cure or length of time brining quite right).
re: John E.
That would be a fresh shoulder or maybe a picnic. The picnic is sometimes listed as a picnic ham...never to be confused with anything other than the lower part of the shoulder (front leg). Whole shoulders & picnics always have the skin intact where I shop. The butt portion of the shoulder never has any skin.
I have never seen anyone sell a fresh ham that wasn't the back leg. I see fresh hams at many places...labeled correct and always with the skin on.
re: c oliver
C....don't know either. I'm sure that other, wiser, folks know why "ham" comes from the raw back leg and that wonderful shoulder, from the front leg, cooks up into something different.
Someone is going to come up with "fast twitch" and "slow twitch" concepts.
All I was saying is that a "ham" can possibly be construed as the ass-end of the critter...cooking, no cooking...curing, no curing....
Can a "green ham" be as simple as a raw haunch of back leg, from a pig?
Inquiring minds.....
re: Monch
Yes...a green ham is nothing more than what you suggest...the raw, upper part of the back leg. You also commonly use the whole back leg.
Prepared "ham" (the pink stuff) can be made from various parts of the pig...to include, but not limited to: the ham, the picnic shoulder, the back loin, etc. it turns pink because of the curing...not because of which part it is made from.
re: c oliver
All hams that are marketed as "ham" are cured. By that, I'm referring to hams that you eat around the holidays, spiral sliced, country hams, etc.
In the South you probably had a "Virginia" ham...dry cured (salt or salt/sugar) and smoked. Love it.
Now if you want to really throw a monkey wrench into the conversation, we'll bring up that all hams are not "hams". Some hams comes from the shoulder. Now that's a discussion in itself. LoL
re: linguafood
I think the issue with mesquite is that it's a fairly oily wood. why you see it used usually in "mesquite-grilled" not "mesquite-smoked"
I like its smoky flavor, but have only used it in short preparations as sort of a smoldering condiment, not the multiple hour 'low'n'slow' marathons where I'd opt for hickory or apple or something a bit sweeter.
re: hill food
I spoke to my uncle and he said that the problem with mesquite is that it burns hot so it's difficult to keep the bbq low and slow. As a result, many people burn their meat or smolder it until it's bitter.
Not my knowledge, just sharing what he said. He's known for his smoking prowess. He said it's great but takes a lot of practice, otherwise short cooking w mesquite is better - just like what hill food said.
re: JayL
Very late into this review.
My only observation is that my wife used to say that my smoked shoulder would "make her tongue tingle". Thought that it was a creosote (?) buildup, on the interior of my barrel smoker. Began diligently power brushing as much interior surface as possible to bare metal. Had the cleanest smoker in five states...albeit northern states.
Didn't change a thing.
Heard that doing 100% of the cook with hickory logs might....MIGHT mind you....be overkill.
Since I started only putting three to five hours of woodsmoke to the butts, have had MUCH improved reviews. The remaining time, to get to temp, have been foil wrapped in the oven.
All this said, some of my indulgers long for the "old way" I did my butts...we COULD be dealing with some hard-wired tastes, here.
Just one amateur's experiences.
re: Monch
A fire is a fire, is a fire, right? WRONG!
If cooking I an offset/indirect smoker, you can't just light some wood and start cooking...well you can, but luck will determine your final product instead if your cooking skill. You typically don't want a large roaring fire...you want a small fire that burns hot and clean. If you are blowing white (or black) smoke out of the smoker, then you are doing it wrong. You are actually wanting smoke that is practically invisible. If you see a whiff of blue smoke, or no smoke at all, then you are sitting pretty.
re: JayL
JayL is right on.
One thing about the Bradley electric smoker is that the smoke is almost invisible. Just a hint of blue smoke at times. Whatever temp. they have the smoker heating plate at, is just right. I've never had any bitter/acrid flavors using it. Sure, it's not as fun as using a wood fire in an offset, and not as much art/skill, but after as many days, weeks, months of my life that I've spent caring for wood burning smokers... I'll let the Bradley and a PID do 99% of the work for me nowadays.
Although if I roast a whole critter, that's a different story.
re: JMF
Thanks, guys. I understood and didn't even KNOW I understood. Throttle the air on my firebox down so that the smoke throughput is minimal, while doing my level best to maintain the smoker temperature needed.
JMF, I also have the four-shelf Bradley and love it. It has taken virtually all the load off my Brinkman.
May I ask about your PID? Source? Cost?
I have yet to pull the trigger on that purchase.
I have also kicked around the idea of adding a low-RPM smoke stirring fan....any opinions, there?
re: Monch
$185 for a dual probe One for smoker, one for internal food temp.
I got a small fan kit online. Back when they were dirt cheap. They improve evenness of heat dramatically for such a tiny thing.
The additional heating element add on is fantastic.
re: JayL
The only time acrid/bitter tastes come from the baked on smoke is when there isn't enough draft and moisture builds up, condensing, and falling back on the food in a creosote rain.


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Lawmakers in Washington have enacted a new law (formerly S.B. 5288) requiring school districts in the state to implement policies to prevent and punish cyberbullying. The state will appoint an advisory committee to develop a model policy prohibiting harassment, intimidation, or bullying conducted by electronic means. The committee will also prepare sample materials for students and instructions on setting up hotlines or other means of reporting cyberbullying.
See all the latest links and resources that supplement the current issue of Security Management magazine.

subset: commoncrawl


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A new word now used to just simply say "Aw shit"
Kid1: yo what happened with yo test?
Kid2: i failed it man!
Kid1: How bad u failed it
Kid2: Shit bitch i got a 40
Kid2: i failed it man!
Kid1: How bad u failed it
Kid2: Shit bitch i got a 40
από bpu 30 Μάιος 2007
A person who is the defined one that deals with fecal matter that comes out of a person or an animal.
The girl holding the cup in 2 Girls 1 Cup would be the Shit Bitch
Or, "Bob, go pick up your dog's crap, it's in my lawn...Shit Bitch"
Or, "Bob, go pick up your dog's crap, it's in my lawn...Shit Bitch"
από ihatecejay 21 Αύγουστος 2008
a common word that can used in a wide variety of ways. 1. a casual greeting such as "hi" or "whats up" 2. an expression to show displeasure with an unfortunate event. 3. an endearing term to call your friends. 4. a phrase that late night sushi shop employees yell across the restaurant. 5. nickname for the creator of the word, mitch pathe, of bakersfield CA and portland OR fame, who is a good man a better friend and... who LOVES THE COCK.
1. Andy, "Hi." Mitch, "Shitbitch." Andy "Shitbitch." 2. "The beer is all gone." "Shitbitch." 3. Hey shitbitch, go get me another beer. 4. Pauly yells, "Shitbitch," acroos the restaurant floor. Mitch replies in kind, "Shitbitch." 5. When shitbitch returned from California, he sure had a lot of balljuice on his chin.
από monkeyballs 22 Μάρτιος 2005
A word used often when a woman pussies out or acts lazy and pisses people off.
Bronwyn and Negus, get out of bed and don't be such shitbitches!
από badboybecky 17 Σεπτέμβριος 2009
"guys - I reckon Mark is a shit bitch that likes a bit of Chocolate factory action!"
από Essbee 1 Ιούνιος 2005


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100 Best Wedding Hairstyles
They say that weddings are all about the dress but, once the photos are taken and filed in your scrapbook forever, it's your face (and hair) that will go down in history. Here are 100 Hollywood hairstyles to keep you from falling flat on your big day!
30. Paris Hilton
Paris Hilton is known to play up her "opulent heiress" appeal by accessorizing her blonde bob with sparkling, self-designed headbands.
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After Fixmating(Picard) my Bam file I BaseRecalibrated the new Bam file. Its size jumped from 101 to 173 Gb. Is this due to the added BD and BI tags? What is the meaning of these tags? Are they used in variant calling?
Hi Hans,
To clarify, the variant callers (both UG and HC) still use the BD and BI tags for calling. We are still looking into other approaches. My apologies if the information I linked to was confusing.
Geraldine Van der Auwera, PhD


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November 28, 2014
The lights will not be going off at an Omaha retirement community -- despite an unpaid electric bill.
On Friday, WOWT6 Fact Finders first reported the Chapter 11 bankruptcy filing by Skyline Manor. The filing lists-20-creditors owed a total of 1-point-5 million dollars.
Bankruptcy records show that includes an unpaid electric bill of $164,000. Fact Finders asked Omaha Public Power District how the amount due got so high without electricity being shutoff?
Here's the answer in a statement provided by OPPD spokesperson Jodi Baker "OPPD knows electricity is important to the residents of skyline manor. We've been working with the facility's owners over the past year to establish a payment plan and they have been making payments."
Skyline has about 230 residents. The Indiana-based owner has not responded to our email
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--Yo La Tengo's excellent new Popular Songs comes out today, and by way of celebrating the band and album artist Dario Robleto will be at the D'amelio Terras Gallery tonight, signing copies of the record. There will a giveaways, including a chance to win tickets to the band's surely triumphan ... More >>
This week Bones, intrepid art-world raconteur, lives down his old bad days as a louche art dealer at The Art Dealers Association of America's disastrous Art Show. Holger ThossCourtesy ADAA At the apogee of the last decade's art market boom, a decently connected dealer needed exert only a little ef ... More >>
Looking Ahead to the New Season, Our Critic Finds Plenty of Reasons to Be Cheerful
Dario Robleto's Witty Substance Abuse


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London Fog Pound Cake
1 cup butter (softened)
1 1/2 cups white sugar
5 eggs
2 TSP vanilla extract
1/3 cup milk
1 lemon (zest and juice)
1 TBSP earl grey tea (finely crushed)
2 cups all-purpose flour
1 TSP salt
Well, leave it to me to try putting tea into just about everything…I've put it in soup and on fish before, so why not try it in a cake, right? On a mildly unrelated note, my iPhone (4!) took this photo. How crazy is that? Oh technology, you'll never be as delicious as this pound cake, but you're pretty damn cool.
I baked several batches of mini pound cakes for the Calgary Food Blogger Bake Sale that just happened this past weekend at Casel Marché. Due to my forceful salesperson technics, I sold them all! Score!
*Note: Since I am not much of a baker, I used this recipe from Canadian Living as a guideline.
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Bee 1
Ask almost anyone about their first time, they'll tell you they werent ready, or to wait untill you were in love, or the all too common 'I regret it now'. I was 18, it was with a friend I had been growing increasingly close with over the past year. I was not about to take the risk of an unwanted pregnancy at 18, while I was in my first year of university. Please dont feel like hiding the fact that you're a virgin is a good thing, be open about it, and it will make eberything alot easier.


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Farmers transforming traditional agriculture with modern technology and desi jugaad
READ MORE ON » the rest | The National | spread | Modern technology | Jugaad | farmers | Cancer
Such projects can only be undertaken by the government. Thus, our farmers' initiatives notwithstanding, rural transformation remains dependent on government action. Agriculture is a state subject and should be a high priority for the state governments. However, their combined allocation for agriculture and allied activities is only 6% of their total plan expenditure . Need we say more?
The writer is emeritus professor at the National Institute of Public Finance & Policy, New Delhi.


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Uponor Wirsbo F3061000 AquaPEX Non-Barrier Blue Tubing 300 Ft Coil - Plumbing, 1"
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About this Product
The Uponor Wirsbo F3061000 is a wider, 1 inch coil PEX tubing for your project needs. This tubing is UL Certified 1821, ULC/ORD C199P, as well as listed to ASTM F876 and F877. This top-quality tubing is also certified to NSF Standards 14 and 61. This ensures you have the most professional grade of tubing and that all requirements are met, worry-free.
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*California residents: Check with your local building department for use of PEX tubing in plumbing applications.
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"Rizzoli & Isles" Subtext Recap (4.13): Send in the…ahhh it's clowns! Run!
Back in the morgue, the universe's most unusually close chief medical examiner and homicide detective talk their
relationship case over a romantic dead body, per usual. Maura mentions Homer, the ancient Greek poet. Jane is more familiar with Homer, the guy who works at a nuclear power plant and likes doughnuts. See, opposites really do attract. Just ask Bert and Ernie.
A quick head space analysis of Jane shows that she is worried about turning into an old cat lady (read: gay panic). But Maura corrects her girlfriend and says she'll be an old dog lady. Not all of us are cat ladies. Sheesh, stereotypes.
A bit of evidence from the clown case leads them to search the archives of the old case from the '80s. Back then there were three other kidnap attempts before the boy who went missing. The new case comes back with the most simultaneously hilarious and terrifying composite suspect sketch ever.
I will have bad dreams about this. I am sending the bill for my therapy to TNT.
In a park called Denial, Jane and Col. Beard Force are having a picnic lunch. I like that Jane's idea of a romantic lunch date still involves wearing her sidearm. Jane doesn't want Casey to give up being a general for her. Casey doesn't want Jane to give up loving Maura for him. Etc., etc., etc. He jokes about having a sex change. Dude, don't laugh, that might actually help your chances.
Then he does some dumb thing where he pretends to measure Jane's finger with a cigar band, but instead pulls a ring out all covered in pocket lint and hands it to her. Jane looks at it the way you look at a dead mouse your cat has just left at the foot of your bed. It's a combination of feigned gratitude and internal horror.
She tells him she always thought she'd know how to respond when proposed to. No, Jane, you always knew how you'd respond when Maura proposes. See, this is what happens when people deny themselves happiness. Awkward proposals over ant-covered crackers and cheese.
At the Division One Café, Mama Rizzoli and Frost's girlfriend, Neda, are going over a business plan to expand her healthy food empire. This subplot is mostly just a way for Maura to demonstrate her superior knowledge of Jane's tastes and preferences. Mama R wonders aloud if her meatless meatballs will fool Jane. Maura knows better. I mean, it took her four years to get Jane to try kale. Baby steps, people.
The following conversation is on its surface Maura giving advise to Neda about choosing between a dream job in China or her dream boyfriend in Boston, but in actuality a plea for Jane to hurry up and face her feelings.
Neda/Jane surrogate: You every get what you wanted and not sure you want it anymore?
Translation: All my life I thought I wanted to get married to a man, but now that it's happening I totally don't want it.
Maura demurs at first, mumbling something about not being able to have it all. Has she been reading Lean In? But then she gets real.
Maura: You need to ask whether putting him before yourself is something you're going to regret.
Translation: Jesus, Jane, come out already.
Jane returns from her lunch and fails to mention the glaring ode to her faux heterosexuality on her finger. Maura notices immediately, because like hell she wouldn't notice her girlfriend wearing someone else's engagement ring. Jane tells her that according to all the straight rom-coms she is supposed to be all giggly and Maura is supposed to be all squealy at this news.
Maura informs her she sees no reason to squeal. But, trust me, she is most definitely screaming on the inside. She then throws some serious shade at Col. Beard Force's ugly-ass ring, just to feel a little better.
In between giving Jane tests results (paint from the clown's mask which trace back to one seller, in case the plot interests you in the least), Maura tries to breezily ask Jane if she's leaving her. Jane is like, "No, what? That's the whole point of having a beard. To allow us to continue our relationship unabated." Maura's relief is palpable.
Jane says something about the world not being fair. Maura says something about a fair world meaning we all have one shoe and a piece of cardboard. I don't really understand that analogy, but I'm going to assume the shoe is a Teva and the cardboard is leftover from vegan pizza ordered the other night. What? I make everything lesbian.
Jane tries to smooth things over with a little eye sex quickie. Maura's elation is short-lived though, as the reality of the ring on Jane's finger hits her. No. It's nothing. JUST SOMETHING IN HER EYE.
Dammit, Jane. Now you've gone and done it. You made Maura cry. Just like any non-romantically involved straight person would do when told by her best friend she is getting married. Totally normal reaction and not indicative of her deep and unabated feelings of love for Jane. Maura walks out and as if her poor heart hasn't already taken enough of a beating, Frost confronts her next. He is mad because of the advice she gave Neda, which was really for Jane. OK, not to get all Chris Crocker, but "Leave Maura alone!"


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Snowman's Land: Easy coins
As Yoshi, eat a wallet and turn it into an egg. Then, go to the three Goombas to get lots of coins. Note: Do this anywhere when there is an enemy with a lot of coins (including blue coins).
Fight Bowser without using Mario
When you collect the numbers of Stars to open the Star Door with Mario, switch to Luigi, Wario, or Yoshi. Note: Yoshi won't grab him, but Bowser will spit out a Luigi cap.
Hazy Mazy Cave: Secret Star
In the Hazy Mazy Cave course, go to the left and follow the path to the underground lake. Jump on the dinosaur and grab the Wario Cap, then point in the direction of the metal doors and he will take you there. When you get inside, jump in the metal pool and collect the eight Red Coins to get a Star. Note: Use Wario's Power Flower to make getting the underwater coins easier.
Flood in Wet Dry World
After getting the key from the second Bowser, go upstairs and walk through the door that leads to the room with all the pictures. Stop when you get through it and look around. In front of you is a picture of a spider. It is Wet Dry World. To flood it, jump very high into the picture. If you time the triple jump extremely well, you will flood Wet Dry World.
Lethal Lava Land: Fly
As Mario, turn around to see an island and long jump onto it. hit the "?" box to get a feather and be able to fly. Use this for all the Stars except the volcano and red coin puzzle levels. If you are pro at flying, you can try to do the red coin puzzle with wings, but it is easier to use the power flower obtained in the "?" box next to the puzzle.
Tall, Tall Mountain: Walk underwater
Do the trick that floods Tall, Tall, Mountain, then swim down the side so that wind blows you back up. Move yourself back to the platform and you will be walking under the water without drowning. Note: If you get higher than the water limit, the flood will disappear.
More mini-games
To unlock more mini-games in the rec room, catch a rabbit with the character you want more mini-games with. For example, catch a rabbit with Mario to unlock a Mario mini-game. Additionally, after you have been in Princess Toadstool's room with the big dresser and all the drawers, go outside in the front yard of the castle. You will need to be playing with Yoshi. You will see three rabbits grouped up together. If you go near them, they will run away very fast. Run after them and catch them with your tongue. The rabbit will plead to let it out. You will automatically spit it out. After it complains about you about almost swallowing it, it will give you a key to the drawers, which will unlock more mini games in the rec room for Yoshi. You will get three keys, because there are three rabbits.
Complete the game with only 50 Stars
Enter the room accessible only with 50 Stars and, while facing the door, go to the left staircase and jump to the second step. Line yourself up with the corner of this step and the next one so that you are at about a 45 degree angle, then charge up a dash. When you are at about a second away from the corner, slide kick (Crouch + Punch) and hold Up/Left to launch up into darkness before falling down. Attempt to angle yourself so you will land in the room with the portal. Everything will be black and you will hear the endless staircase music. Try to find the hole leading to Bowser and jump in. Note: This can be done with any character, but if you're not Mario you will die once the Rainbow Road credits end. You can also possibly die automatically if something went wrong when at the staircase.
Snowman's Land: Getting to Snowman's Land
Enter the mirror room and find the snowman painting in the mirror. Notice how it only appears in the reflection. Jump into the wall where the snowman painting should be and you will be in Snowman's Land.
Easy points in Bob-Omb Squad:
Try hitting multiple bombs in a row. If a ton of them are in a horizontal row on the touch screen, use the slingshot to shoot a cannon ball to the left or right. This will save you from being hit while also giving you points.
Snowmans Land
Go in the mirror room and find the snowman painting in the mirror. You will see that it is only in the reflection. Jump in the wall that the snowman painting should be on and you will be in Snowmans Land.
Access basement levels without opening door glitch
After unlocking Mario, go outside and do the glitch where you climb down the tree into the water. Make sure the moat has not been drained yet and you haven't defeated the first Bowser. Swim down low and go to the metal door that leads to the castle basement. Do not swim too high or you will be above the floor of the moat and have to restart. Go around to the back side of the door and swim through it to hear the sound that usually plays when you jump into a painting. You will be in the basement and walking underwater. Walk forward and get out of the water. All of the castle's basement levels are now available. If you drain the moat, you can come and go freely without opening the door to the basement. You can even unlock the door to the upper levels of the castle before or without unlocking the door to the basement.
Mario's Rabbits
Seven Keys are held by pink rabbits in different areas throughout the castle, which only appear when you play as Mario. The rabbits only appear after talking to Toad in the Rec Room.
Drawing controls
Unlocking Mario
To rescue Mario, you need at least 8 Stars. Go into the castle version of the rec room, where Toad is worried about losing Peach's rec room keys. Open the 8 Star door. Go forward, jump across the platforms, climb the pole, and reach the top of the huge tree. Jump down the hole on top of it. To defeat the following Boss, Goomboss as Yoshi, just run behind him, swallow a minion, and throw it back at him. After each hit, he will grow and redden. After three hits, he will be defeated and you will get the key to Mario's room. Then, just unlock the door and go inside.
Defeating King Boo
Get to King Boo by going through the Luigi picture in the Boo House. You can tell where he is when he disappears in the mirror by looking for his shadow on the floor.
Rainbow Ship: Tricky triangles star
Go to the top of the Rainbow Ship as Luigi and press R then B to do the spinning punch. Luigi should do something like a glide, letting you go toward the tricky triangles star and land.
Unlocking Luigi
To get Luigi's key, go to the courtyard with the fountain and the ghosts. Look for the ghost that is larger than the others. Use Mario to stomp on him. Enter the small object that it drops to reach Boo's mansion. Get the first Star. On the second one, go up to the second floor. Continue on to defeat Big Boo and get Luigi's key.
Smoke from rear
While running with any character, press R to crouch to make smoke appear from the character's backside.
Secret Underwater level
To access the secret Underwater level, when you enter the castle, go to your right. There will be a door with a "3" on it. Enter it. There will be a painting with bubbles inside. Go to your right. There will be a raised box up in the wall. Jump inside and it will take you to an underwater level. Collect all the red coins and a Star will appear in the center, on the bottom.
Defeating the Goomboss
As Yoshi, run around the arena as fast as possible and try to get behind the Goomboss. Swallow a Goomba that follows him. Wait for it to become an egg and throw it at him. Repeat this two more times.
Glowing rabbits
When you catch all the normal rabbits, shining/glowing rabbits usually appear. However, if you catch all normal rabbits for one character ( for example, Mario), you can catch more than two rabbits with him. You can actually catch all the glowing rabbits with one person. They appear in locations where other rabbits are found; check where you have seen rabbits for that person. Once you catch eight, the door beside Wario's door will open, containing only one Star.
Secret in Ship
Go to the room on the first floor with the entrance to the level with the sunken ship picture. There all small square holes on the walls. Jump in the one on the left to get a 1-Up. Jump into the one on the right to enter the Castle Secret. To earn a Star you must swim through the tank and get all eight red coins. To get air, you must grab the other coins; their is no way to get out of the water.
Hazy Maze Cave: Strange sprite glitch
Enter the Hazy Maze cave as Wario and make your way to the Metal Cap Cavern. Once inside the cavern, quickly kill the two enemies until you get to the first sign. Read the sign and, while Wario is "reading" the sign, look to your left to see a sprite that looked like the enemies that you just killed. Keep moving the camera up, down, left, or right to make the sprite change from a Shy Guy to a yellow coin, red coin, or a Pink Bob-omb. When you finally leave the sign, there is actually nothing there
Lethal Lava Land: Extra lives
When you are on the last mission, take the Koopa shell and surf around on the platforms and on the lava. You can find plenty of 1-Ups scattered all over the place.
Shifting Sand Land: Green spotted gateway boxes
Eat the small box when you see it.. Note: There are other areas to eat the small boxes.
Snowman's Land: Two hats
Go to Snowman's Land with Mario and get your hat blown off by the snowman. Retrieve your hat, then do it again and the snowman will release two hats.
Tall, Tall, Mountain: Slide
Reach the bridge at the top of the mountain. Go underneath and find a cloud that is trying to blow you down. Follow the coins and, at the end of the slide, you should end up in a cage. There is a Star here.
Yoshi's Rabbits
Seven Keys are held by yellow rabbits in different areas throughout the castle, which only appear when you play as Yoshi. The rabbits only appear after talking to Toad in the Rec Room.
Super Mario Slots hint
First, play one round normally. Then, before the reels start spinning again, bet exactly three coins. Just after the reels start spinning, immediately tap X repeatedly. After about fifty taps, hold the X button. If you tapped X quick enough and enough times, the reels should start displaying slower, making it easy to select three Super Stars.
Get the Mario Wings without using Mario
On versus mode, go to either Shining Isle's or Battle and hit a "!" box to get the wings as anyone.
Wario's Rabbits
Seven Keys are held by orange rabbits in different areas throughout the castle, which only appear when you play as Wario.
Tall, Tall Mountain: Flood glitch
As any character on Tall Tall Mountain, go to the part where you find the red coins on the "Scary 'Shrooms". Jump off the opposite edge of the mushrooms where there is nothing but sky and, if the lifesaving winds push you up and after you are on land, go to the end of that road before the little incline and try to go off. If you hang on, drop and the winds will get you to the place where a sign is under that reads "road". Go in the middle and, if you do not hear a noise, move around that block. When you transport, the level will be underwater for a while (or until you reach the boundaries where it ends).
Star bonus
Collect all 150 stars and go outside the castle, then climb inside the cannon opening that is now located where the grating was near the Fish Pond. Aim to land onto the roof, to get three lives and a red block for flying Mario.
Extra lives in third Bowser battle
Walk behind the top left pillar to collect an extra life if you lose a life during the battle. Additionally, when you get to the pipe where Bowser is on, there is an extra life at the last pillar on the left. Get it, and every time you fight Bowser and lose go to the same location and get the extra life.
Blast away the wall in Whomps Forest
Go to the canon located near the water. Go in, and if you move the canon to the correct place, you will see two walls. Aim the canon to one wall. Aim it to the tip/corner of the wall. When you press A, you will see that you have chipped a piece of the wall. Chip the other wall in the same place and a Star will appear.
Alternate Mario or Yoshi introduction drawings
The first time on the start up screen, you will see Mario:
Peach's Castle: Mirror Room Secret Star
Once you have access to the second floor, visit the Mirror Room as Luigi. Get a flower and walk into the mirror to pass through it. Head toward the door in the background and it will open, bringing you to a white room with a star in it. To get back into the main area, grab another flower or go to the right to free Wario (if you haven't done so).
Secret Star in Castle
To get the Secret Star in Castle, stand on the sun platform in the middle of the main room in the castle with Mario. Gaze up at the sun above the final Boss door. You must perform this trick with Mario because he is the only person that can fly. Inside, you must collect eight red coins and a Star will appear on the center platform. Note - You can only receive this star after you reach a certain point in the game. You will know you have reached this point when the sun shines through onto the platform.
Shortcut to King Bomb-Omb
When you get past the gate, you will see hill with a red coin. The only way to get up that hill is to hold Y (dash). Every once in a while, change the camera angle. Another way is by transportation. Go along the normal path of the level and you will eventually see a hole in the wall. Stand in that hole and do not press anything. You will be instantly warped to the second top layer of the mountain. The last way are the cannons. Just blast yourself up there, but be careful. Mario flies slightly below the target. Make sure you raise the cannon a little above your target. This will save some time.
Cool, Cool Mountain: Awoken owl
Move next to the elevator and climb the tree on the right. When you get near the top, an owl will pop out of the tree. Note: If you fall off the edge on the right of the elevator, you will float back up.
Tall, Tall, Mountain: Mysterious mountainside
Go to the top of the mountain and get the Wario hat. Then, jump down until you see a group of coins on the side of the mountain. Jump through the wall to enter a secret slide game where you can earn a Star.
Easy Stars hint
Some very easy Stars appear when you talk to some Toads in various rooms throughout the castle.
Classic Mario games easter eggs
Two stars in one during Big Boo Battle
Make sure not to collect the red coin in the first room nor the red coin in the last room in the black box. Get the other six coins, then use Wario to break the black box and collect the seventh red coin. Fall into the hole to appear in the first room. Collect the eighth red coin and a chime will signal the appearance of a Star, but you won't see the star. Then, go the last room without falling, dying, or choosing the wrong door. There will be two stars. Note: If you haven't collected the star before, it will make two yellow stars, but when you collect the other star it will not count in your star total.
Yoshi acting like Mario, Luigi, and Wario
As Yoshi, lose the cap of any other character. When you start turning back into Yoshi, punch so that when you turn back into Yoshi, he will be punching. Note: This can also be done in giant form.
Missing noses
Sometimes as Mario, Luigi, or Wario, when you teleport and reach your destination, you mightnotice that their noses will be missing for about two seconds. If you do this with Mario, you might see a red patch where his nose should be.
Peach's Castle: Stop the clock level
Wet-Dry World: Suicidal Goomba
Note: You must first have all three other characters besides Yoshi. Change into Yoshi and jump into the painting about halfway. You will be on the floating platform when you enter and be able to see a ramp due northwest of your location. Get onto the ramp and go to the thing that tosses you up to the next level. Once you get past the wind-up purple Bomb-Omb thing, get to the pink Bomb-Omb that sets up the cannon. Fly over General Goomba (the Goomba with Wario's hat) and turn around so that he knows you are there, but will run into the corner. If done long enough, General Goomba will commit suicide by blowing himself up. Also, if General Goomba notices you when you are right next to the pink Bomb-Omb, he will try to get to you and eventually commit suicide without you really being able to see.
Get on top of the roof without 150 Stars
Glowing rabbits
There are seven glowing rabbits that randomly replace each of the character's mini-game rabbits. After catching all seven, you will receive a key that unlocks the white door to the right of Wario's. You will receive a Star. In order to find the glowing rabbits, you must first find all the regular rabbits for each character. The location of the glowing rabbits is as follows:
Mario, Luigi, or Mario acting like Yoshi
While playing as Yoshi, get anyone's cap. While flashing blue, use Yoshi's tongue power. You will see Mario, Luigi, or Wario bending over like Yoshi when he uses his tongue attack.
Princess' Secret Slide: Hidden platform
In two player mode, go to the Royal Slide and find the area where you can Butt Bust. Stop, look to the right, and jump far to possibly land on a platform.
Shifting Sand Land: Reaching Shifting Sand Land
To reach Shifting Sand Land, you must enter through a wall hidden near the Lethal Lava Land entrance.
Get farther without running
Do the "Long jump on the spot" trick while holding the direction that you wish to move. You cannot turn while doing this. If you want to turn in another direction, you must stop and turn then do the "Long jump on the spot" technique again while holding in the direction you want to travel.
Roulette hint
When you have a large amount of coins and want to keep it that way, simply bet on red (red diamond) and black (black diamond). This is very useful when you want to set or break a record.
Bob-omb Battlefield: Teleportation
In the mountain, where the cannonballs are rolling, about a little more than half way through you will find a hole in the wall. Go in it, stand still, and press Y to teleport to the top tunnel.
Mini-game requirements
Shifting Sand Land: Coins stuck in pillar glitch
Go to Shifting Sand Land as Yoshi and pick up one of the small crates, then make your way to the pillar. Get very close to it, having your nose partially into it, and spit the crate out. The coins will come out but will be stuck in the pilla
Reach castle roof without cannon
Play as Luigi and go to the waterfall positioned on the castle's left side. Stand in front of the outcropping of land that is located between the side of the castle and a nearby slope. Backflip spin to float over the gap, then stand with your back to the slope. Scuttle jump backwards and ascend the slope. When you reach the top, you can then scuttle onto the edge of the roof to find a bunny, three 1-ups, and a '!' block waiting.
Drain water under bridge and Star
After getting Wario, go to the basement type place and go through one of the doors with no star on it. You will find a sign that says something about the two pillars in front of you. Ground Pound both of them and the water will sink. After that, go outside close to under the bridge to find one of those black brink type things -- make sure you have Wario. Ground pound it. Collect all the red coins to get the Star in that secret spot.
Sleeping Mario, Luigi, Wario or Yoshi
Remain idle and eventually your character will lay down to sleep and possibly snore.
Freeze the game
Go to Wet-Dry world with Yoshi and jump into that water skating bug while trying to use your tongue. If you get hit by it, the game will freeze.
Long jump on the spot
While running by holding Y and using the D-pad, press R, then quickly press B button. Stop moving, but don't release R. Keep pressing B to long jump on the spot.
Whomp's Fortress: Blast away the wall
Go into cannon located near the water and aim it to the tip/corner of the walls ahead. When you hit, you will see that you have chipped a piece of the wall. Chip the other wall in the same place to reveal a Star.
Easily refill health
If you are low on health, just find a body of water and jump in. Stay at the surface and your health meter will refill. Additionally, to regain health, just collect coins. You can also try to destroy an enemy to see if an item appears.
Avoid death from high falls
If you fall from a very high location, wait until you are just above the ground and press R. You will do a butt slam and will not get hurt.
Mario's basic techniques
Bob-omb Battlefield: Extra lives
Choose mission 4 and when you start, either run up the path where you meet the Chain Chomp or get in the cannon and shoot yourself to where the bridge ends. If you run up the path, head past the Chain Chomp and over the bridge, then jump onto the higher level of the ground. Go over to the two brick blocks to the left and destroy the left one to make a mushroom pop out. Grab the mushroom to turn big, then continue up the path while destroying all enemies, signs, balls, blocks, etc. When you reach the number 7, you should get an extra life for everything else you destroy. Repeat this process to get a ton of lives
Lethal Lava Land: Touch lava without injury glitch
Make sure the hundredth coin you get is under the bridge. After getting it, a Star appears for getting 100 coins. Get the Star to do the victory dance on the lava without getting burnt. When prompted to continue, answer "Yes" to cause two things will happen. You will either continue and the game will notice you were on lave, inflicting you damage. Or the game will forget and lava will not hurt you until you exit the level.
Tall, Tall, Mountain: Easy lives
Climb the tree behind you at the start of the level to see an owl come out of it. Talk to it and go to the top of the level. There is a gray cliff with coins. Jump into the wall to find a secret slide. First go through the walkway, but turn to the right and get that extra life. Then, go down and get the other two extra lives that are down the slide.
Yoshi lays a square egg
As Yoshi, swallow one of the small light brown boxes and wait for it to turn into an egg and it will come out square.
Rabbit for Luigi
To get a green rabbit for Luigi, go to the area with all the ghosts and where the door is located. Jump, then grab the ledge. Climb it, then jump up again. There will be a green rabbit there.
Mario loses hat
Fun with Goomboss
Go back to the place behind the Princess's Drawers to the door with an 8 on it with Mario. Enter the fight with Goomboss, and eventually he will throw a mushroom. Touch the mushroom and Mario will grow tall, just like in the classic Mario games.
Defeating Lethal Bombs
To kill the Lethal Bombs, either jump at them or punch/kick them ahead of time.
Mario's floating power in Bob-Omb Battlefield
Select Mario and collect either Wario's or Luigi's cap to turn into that character. Then, lure an enemy to the red power-up box. Break the box while wearing Wario or Luigi's cap and a Power Flower will appear instead of the Feather. Then. get hit by an enemy to turn back into Mario and collect the flower. Mario will float instead of getting the Wing-Cap. This trick can also be done in other levels that will give Power Flowers to Wario or Luigi (but not to Mario), as long as you can get hit to lose the other character's cap and collect the Power Flower as Mario before it disappears.
Character power-ups
Note: Luigi can run on water for a short time. Also, if you jump and hold it, he kicks his feet fast and falls slower. If you try to do a triple jump with Luigi it can be more difficult -- if you hold it for about one second, he kicks and you will not be able to finish the triple jump.
Flower - Make mario inflate and float slowly; handles easier than the feather.
Note: Mario is just the basic character with no special abilities.
Note: Wario is the slowest character. He also lacks jumping skills, but he is the best at Ground Pounds. He can break black bricks.
Note: Jump and hold it for about a second. Yoshi will with kick his feet (faster than Luigi) and hover for about two seconds.
Bob-omb Battlefield: Climbing
Go underneath the first bridge you see and jump while holding B to climb.
Glowing rabbits hints
Walk while underwater
Play as Yoshi and find Wario's hat. Then, get his power-up so that you are metal. Before it runs out, get hit by an enemy while near a slope like the sunken ship. For example, jump off the bow to the wall and get hit by the eel. Yoshi will lose his cap, but not swim. You can walk around on the bottom slowly, but can still drown.
Shifting Sand Land: Easy Star
For the star "Stand tall the four pyramids", the Wing Cap is not required. With any character, simply walk up pillars with ease without a Wing Cap (except for the one surrounded by quicksand).
Make Yoshi punch and kick instead of swallow
Enter Hazy Maze Cave as Yoshi and select Wario's hat when coming in, then take the left route. Long jump go through the door and go across the wire until you reach the falling rocks. Go to the black brick to your left and break it, then dash quickly to the rocks (do not get the mushroom) so that they hit you and your cap falls off. Immediately hurry back to where the black brick was located and get the mushroom. Jump back on to the land and you should now be a Big Yoshi. Press A to punch (like Mario, Luigi, and Wario). If you press A three times, he will kick.
Alternate roof
In versus mode when you get a Luigi, Yoshi, or Mario cap and get onto the roof, the friction is different, and there are no 1-Ups or the "?" box.
Wario flying but sounds like walking
When you are Wario, turn into Mario in Bob-omb Battlefield and hit a "?" box. The feather will appear. Grab it and, when you get high enough, dive down and go up. When Wario says "Whoa!", you will hear him hitting the ground even though you are flying.
Cool, Cool Mountain: Teleportation
At the beginning of the level, turn around to find a broken bridge. Slowly walk to the edge and stop walking to teleport to the bottom of the mountain.
Hazy Mazy Cave: Extra lives
Go to the course with the toxic gas and find the brick box with the super-size mushroom in it. Walk through the maze and, when you see two gophers, walk back and forth on both of them. After stepping on them seven times, you will start getting free lives.
Secret Star in Hazy Mazy Cave
To get the Secret Star in Mazy Cave, go to the Hazy Mazy Cave course. Go to the left and follow the path to the underground lake. Jump on the dinosaur and grab the Wario Cap. Point in the direction of the metal doors and he will take you there. When you get inside, jump in the metal pool. Collect eight Red Coins to get a Star.
Jolly Roger: Easy star
In the "Blast To The Stone Pillar" mission, you can get the star without having to perfectly aiming the cannon. To do this, play as Mario and get the "?" box. to get the flower and be able to float. Float over the ledge with the star. If timed correctly, you will run out of floating power and fall right on the ledge.
Tick Tock-Clock: Hang on fence
As Luigi, you can jump and hang on the bottom of the fence.
Whomp's Fortress: 10 coins instead of 5
Step on a Whomp five times while he is down (do not get squished), then butt slam it to receive ten coins instead of five.
Shifting Sand Land
To get to Shifting Sand Land you must enter through a wall hidden down near the Lethal Lava Land level.
Avoiding falling damage
If you fall from a high location, do a ground pound just before landing on the ground to not lose any health.
Secret area
When you have a large amount of Stars, go to the part of Peach's castle, where there is a flame-like painting on the wall. Then, go down the left hallway until you reach a dead end. Jump through the wall at the dead end. If done correctly on the correct wall, you will access a secret level.
Star in Whomps Fortress
Use the following steps to get the sixth Star in course 2. Go into the cannon by the water. Aim the cannon by the far, thin wall. Hit the corner and the wall will break. Soon after that, a Star appears.
When the game starts, touch Mario's head when he appears. The screen will then draw Mario. Touch the pencil on the bottom-right to draw your own picture. There is a paint meter at the bottom, which determines how much more you can draw before it automatically makes it into an object.
Make the game draw your picture for you
Touch either Mario or Yoshi at the main menu, then touch the draw button to draw your own picture. Press the touch button, then the draw button, but don't draw anything. Finally, press the touch button and the game will draw a picture for you.
Last castle navigation
During the huge last castle (Castle 8), once you get past the mid-way point, make sure your volume is up. Go past stones and other things. If you make the correct move while going across, you will hear a "ding" sond. If you go through the wrong path, you will hear an incorrect sound.
Send Goomba fying to the air
As Wario, jump kick a Goomba to make it go flying into the air.
Easy lives hints
Princess' Secret Slide: Slide landing
Jump to the left when there are no barriers to possibly land on the last bit of the slide.
Wet Dry World: No water
Instead of jumping high into the picture, jump very low into it so there is no water.
Wet Dry World: Express elevator star
To get this star, turn invisible as Luigi to go through the cage.
Disappearing water glitch
As Mario, enter the Wet-Dry World painting at the lowest point to make the water the lowest inside the level. Once in, get to the top of the stage with the red "!" block but don't raise the water level. Get floaty and make your way to the tunnel that leads to the second area of the level. Touch the crystal that lowers the water and get the "!" block, then float back up through the tunnel where you came from. At the end of the tunnel, triple-jump to get up and you will suddenly hit water as if you were swimming. Swim down the tunnel and eventually the water will disappear and you will hit solid ground.
Tall, Tall, Mountain: Pick up two monkeys at the same time
Go to Tall, Tall Mountain as Mario, Luigi, or Wario and pick up the chimp at the top of the mountain. When he asks you to let him go, choose "No" to be able to carry him wherever desired. The other monkey, however, will steal your hat and avoid you. You need to catch him. After this, the monkey asks to be put down and the game forces you to do so. Then take the monkey to the other one and place it down directly where the other one is located. Pick both of them up to now be carrying two monkeys.
Peach's Castle: Secret Stars
Bob-Omb Battlefield: Die pinned to wall glitch
After selecting any star except "Big Bob-omb on the summit", enter the cannon next to you at the start and aim it as high and as far to the right as possible. Keep trying this until you die in the air but with your feet on the wall of the level. You can also make it look like your whole body is on the wall by going to the second cannon in the course. To do this, aim the highest and most further right as possible and fire. Repeat to eventually die on the ground but it will appear as though you were on the wall before the camera finds its proper angle.
Dire Dire Docks: Easy red coins
As Mario, hit the red block in the submarine area. When you start floating, start moving away from where the block was located to find an opening in the ceiling. You can get on top of the metal ceiling and easily get to the far area with the rest of the red coins. Simply fall down to the platform to easily find the other red coins.
Snowman's Land: Free the big ice bully
Go to Snowman's Land as anyone but Yoshi and go to the big ice bully. Hop on the rink and keep punch him onto the ramp and away from the rink to be able to do whatever you want with him.
Glowing rabbit locations
Some locations of the rabbits are as follows:
Getting Wario
To get Wario's key, play as Luigi in the Mirror Room. Jump into Wario's painting and defeat the Giant Ice Bully to get Wario's key.
Snowman's Land: Multiple Mario caps as Mario
Go to Snowman's Land as Mario and go up the big snowman. Allow the big snowman blow you off, then pick up the crate by the ice cubes. Go to the little snowman with the Mario cap (while carrying the crate) and throw the crate at the little snowman to make the Mario cap come off the little snowman. Keep doing this so more caps keep appearing each time . Note: This only works as Mario and doesn't always work.
Floating penguin
Get a Star while carrying a baby penguin and, whenMario does his victory pose, the penguin will be floating near his head.
Secret Star in Mirror Room
To get the Secret Star in Mirror Room, once you have access to the second floor, visit the Mirror Room with Luigi. Grab a flower and walk into the mirror to pass through it. Go straight to the door in the background and it will open, bringing you to a completely white room with a star in it. To get back into the main area, grab another flower or go to the right to free Wario.
Slide in Tall, Tall Mountain
Go to the bridge at the top of the mountain. Go underneath. There should be a cloud that is trying to blow you down. Follow the coins. At the end of the slide, you should end up in a cage. There should be a Star here.
Peach's Castle: Castle secrets
Whomp's Fortress: Teleportation
Reach the first Thomp, then go into the corner to be teleported to the pole near the end of the level.
Bob-Omb Battlefield: Fly into the island
Go to Bomb-omb Battlefield and get into the cannon under the floating island. Aim so that the top arrow is on the bottom point of the island to go into the wall and hit the ground, losing half of your energy.
Rainbow Ship: Secret area
Go to the room with the entrance to the level with the sunken ship picture. Jump into one of the small square holes on the walls to get a 1-Up. Jump into the one on the right to enter a Castle Secret. To earn a Star, you must swim through the tank and collect all eight red coins. To get air, you must grab the other coins seeing as there is no way to get out of the water.
Wet Dry World: Star
To get the sixth Star in course 2, go into the cannon by the water and aim it toward the far, thin wall. Hit the corner and the wall will break, revealing a star.
Stronger Wario
As Wario, find a Power Flower to be slower, but stronger. Note: You can also walk on lava.
Look behind walls
Go as near as you can to a wall, then hit X. Move the camera around and you will be able to slightly see what is behind the wall. Usually it will be black with nothing behind it.
Secret in Peach's Castle
Enter the room where you can change into different characters. Jump into the glass window of Peach next to Yoshi's door. You will enter a Castle Secret. You can get three Stars here. Make it to the bottom of the slide to get the first. Make it to the end of the slide in under twenty seconds for the second. Get every coin in the level for the third.
Extra life on Princess' Secret Slide
If you get the first 1-Up mushroom, there is a second 1-Up behind the Star Box's platform.
Cool, Cool Mountain: Shortcut
Go down the chimney and slide down. On the slide, when you see a line of coins set up diagonally as you make a turn, collect the coins and slide into the wall to travel through a wall and get to the end of the slide faster.
Wet Dry World: Flood
After getting the key from the second Bowser, go upstairs and walk through the door that leads to the room with a bunch of pictures. Stop when you get through it and look in front of you to see a picture of a spider, which is the entrance to Wet Dry World. To flood it, do a triple jump to enter the picture very high.
1-Up Mushrooms
When you get a power-up mushroom, start plowing down enemies, signs, etc. A number will appear after every object you hit. After the number "8" appears, you will earn a 1-Up for each enemy hit. Additionally, when you enter the castle, go to your right. There will be a door with a "3" on it. Enter it. There will be a painting with bubbles inside. Go to your left. There will be a raised box up in the wall. Jump inside and there should be a 1-Up Mushroom.
Tall, Tall, Mountain: Owl
When you first enter the level, turn and you will see a tree. Climb up it and jump off to awaken an owl.
Luigi's 5 Card Draw Poker mini-game
To insure you get a very high score, exit the game and come back to it if you get a bad hand.
Psyche Out! mini-game
The mini-game will test your psychic abilities. If you look carefully at the waving card, you should see a faint outline of the image that is on the back of the card. If you can not see the image immediately, wait a few seconds and you should get a glimpse. This will happen more frequently on the harder levels.
Easy lives in Hazy Maze
Go to the part with the poisonous gas maze. Get to the section aboveground that has two gopher holes on it. Near that area should be a breakable box with a Super Mushroom inside. Get the Super Mushroom and run to the two gopher holes. Walk over the holes, killing the alternating gophers back and forth until the mushroom wears off. It is possible to get 40 lives this way. Note - This works best with Wario.
Princess' Secret Slide: Extra life
If you get the first 1-Up mushroom, there will be a second 1-Up behind the Star Box's platform.
Bob-Omb Battlefield: Fall from the sky glitch
Go into the cannon left of the Chomp Chomp near the more open area and toward the sun, then point it at the cloud below the sun. Aim so that the bottom arrow of the target is almost touching the middle bottom part of the cloud. Fire to fly into a fence and the top part of the screen will turn blue. You will then fall straight out of the sky. You can even go out of the level if you move while still high in the sky.
Hazy Maze Cave: Hazy block glitch
Enter the gas-filled course in the Hazy Maze Cave level and look for a block. Jump into the block to go off an edge that cannot be seen. Look at the map after you fall off the "edge" to see yourself flying to the north for about thirty seconds. Note: You will lose a life.
Star in Tick Tock-Clock
As you enter the room with the Tick-Tock-Clock level, there is a Toad standing against the right brick column. Talk to him as Mario and he will give you a Star.
Bob-omb Battlefield: Eat a silver star
When you find a Goomba that has a silver star inside of him, swallow him into a egg and it will look like you ate a silver star. Note: You can do this anywhere as long there are enemies that have silver stars inside them.
Tick Tock-Clock: Star
In the room Tick-Tock-Clock level entrance, there is a Toad standing against the right brick column. Talk to him as Mario to receive a Star.
Secret Stars hints
Secret area
-After entering the castle, go upstairs and halfway around the pillar in the middle. Then enter the door to the right on your map. Go up the stairs in that room and look to the left, then enter that wall sideways of the mirror on the left side to access a secret level with seven available Stars as any level would have.
Bypass the one way system
In the Hazy Maze and the basement you will encounter doors that lead to hills with glass walls directly above them that are meant to only allow you to go one way, which is down the hill. To go back up the hill, step back from the hill about 15 feet, dash, and long jump (twice if possible) from 3 feet in front of the hill. Then, regular jump (also twice if possible), then dive (with A) to bypass the one way system.
Disappearing doors
Go to center of the changing character room as any character and quickly hold Down/Right + L immediately in standard mode. You will see the disappearing doors with the person spinning around.
Secret Star hints
No water in Wet Dry World
This trick is very similar to the "Flood in Wet Dry World" hint. The only difference is, instead of jumping high into the picture, jump very low into it. You should try to jump directly into the bottom of the picture.
Bob-omb Battlefield: Koopa the Quick strategy:
After you challenge Koopa the Quick, run up the bridge as usual. However, when you get past the bridge, run over to the flower patch near the red block. If you go to around the middle of it, you should teleport directly in front of the mountain. From there, instead of going to where the rolling bowling balls are found, go up the steep hill. This may not seem it is faster, but it is. Continue running up the mountain until you reach the first hole where the bowling balls are coming from. Jump into the hole. You should be teleported to the second bowling ball hole. Then, run up to the flag. If done correctly, this should be an unbeatable strategy for defeating Koopa the Quick.
Snowman's Land: Suicidal Goomba
As Yoshi and after unlocking all the characters, jump into the picture, select the star you want, and go. Once there, go to the location with General Goomba (Goomba with the Wario cap), Major Goomba (Goomba with Mario cap), and Lieutenant Goomba (Goomba with Luigi cap). Go near the fence and they will either run away from you and into the fence, thus killing themselves, or run toward you and then commit suicide.
Stop The Clock level
To stop the clock level on the third floor of the castle, jump in at exactly 12 o'clock. Additionally, go in at 3, 6, or 9 o'clock to make it slow, medium, or fast; respectively.
Toad gets hat
When you lose your hat at either Tall Mountain or Snowman's Land, get a star without retrieving your hat back. When you exit, the toad next to the door will have your hat.
Mysterious mountainside in Tall, Tall Mountain
Go to the top of the mountain and get the Wario hat. Jump down until you see a group of coins on the side of the mountain. Jump through the wall to enter a secret slide game, in which the reward is a Star.
Luigi's Rabbits
Seven keys are carried by green rabbits in different areas throughout the castle, which only appear when you play as Luigi. The rabbits only appear after talking to Toad in the Rec Room: