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  1. pheinzman

    He Shops, He Scores!!!

    That's a great price. I was happy to pick up a couple of butts and some spare ribs this weekend for $1.29 a pound. The butts are smoking right now; sitting at that 160° plateau right now.
  2. pheinzman

    Just an observation about Kingsford lump

    charcoal. I had this big bag of lump I bought at GFS and it didn't perform very well. I started thinking that I would need to blend my hardwood lump with standard briquettes to control the heat. Last week, I knew I'd be smoking and I was out of that cheap stuff, so I bought a 10# bag of the...
  3. pheinzman

    Pork Loin w/Qview

    Look at that bark: And the slicing:
  4. pheinzman

    Pork Loin w/Qview

    The temp about 15 minutes ago was at 150 and they still looked pretty juicy. I've been spritzing them with apple juice every hour or so. They smell incredible.
  5. pheinzman

    Pork Loin w/Qview

    Here's what I have going on today. A ten pound pork loin. I cut into two pieces and rubbed it with a quarter cup of the following rub cut with a quarter cup of brown sugar: 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder...
  6. pheinzman

    New, but with help from some pros

    Welcome. The folks here are as helpful as they are encouraging.
  7. pheinzman

    Newb

    Hey, Jaysun, welcome. I think you'll like this forum--great fun here.
  8. pheinzman

    Beer Can Chicken w/Qview

    Oh, they were good. What I love is that the skin of the chix kind of fuses to the meat, so no matter how you carve it, the skin stays on and everyone gets some. The meat is incredibly juicy. I kept them warm in the oven at 170 for about two hours after the cooking was done and it was still...
  9. pheinzman

    Beer Can Chicken w/Qview

    I always try to keep it on hand, but it evaporates so quickly.
  10. pheinzman

    Beer Can Chicken w/Qview

    Here they are, ready to go home: And now they're home, ready for a little nap:
  11. pheinzman

    Beer Can Chicken w/Qview

    No, but now I'm wishing I had. That sounds terrific.
  12. pheinzman

    Beer Can Chicken w/Qview

    I haven't heard that one in years.
  13. pheinzman

    Beer Can Chicken w/Qview

    Ok, I seem to have temperature control down, holding steady at 225-250 degrees an hour and a half in. I'm making two beer can chickens in my Brinkmann two door vertical. Here's a pick from one hour in: I've turned them around to face forward since then (not to get better pics, but for easier...
  14. pheinzman

    Lump charcoal question

    I looked and everything seems ok. It could even have been something stuck to the newspaper I used to start it, I suppose. The ash it left behind had an orange appearance and was very fragile. The smoke smells fine.
  15. pheinzman

    Lump charcoal question

    I got it from GFS. I wonder if there was a hunk of plastic in there. Whatever it was, it stayed in the chimney starter.
  16. pheinzman

    Lump charcoal question

    I'm using lump charcoal for the first time today and I notice when I had it in the chimney starter and it was flaming up, this black tar-like goo was oozing out of one of the holes. After I'd put the coals in the smoker, it looked like one of the lumps had stuck to the hole. Is this normal?
  17. pheinzman

    Whole Chicken In New Smoker

    Thanks. I was reading about the Minion Method last night. Definitely will be trying it when I do my first brisket--hopefully next weekend.
  18. pheinzman

    Whole Chicken In New Smoker

    I did the same thing with the wok pan. It worked almost too well. Today I will be smoking a couple of chickens sitting on a couple of half full beer cans. I'm going to decrease the amount of charcoal (I'm trying lump for the first time) and will only be adding one lump of hickory wood at a time.
  19. pheinzman

    Newbie from Ohio

    In fact, I can now cut way back on the amount of fuel I'm using. I put in the normal amount of charcoal and the temp rose initially up to 375 for a half hour before settling back to 275. Next time I should have no trouble maintaining 225-250 from start to finish.
  20. pheinzman

    Newbie from Ohio

    Thanks. I agree, those pans are close. I'm going to use the charcoal pan to catch the ashes. I picked up a wok yesterday at Home Depot and it slides perfectly in and out on the support bracket. I'm going to hold off on using the sand for now, just decreasing the amount of water in the pan. Today...
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