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Recent content by bigdnaz
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Hi Larry - like you I am also new to this hobby! You've probably already found a method for you that works by now but I can tell you that the AMNTS helped from keeping the chips going into the tray every 20-30 minutes. I would also keep the humidity down in your smoker by not adding water or...
I don't think it offers any flavor enchancement but maybe others will disagree with that? I was originally told to brush on some yellow mustard to help keep that rub on the meat.
When I was rather young my grandfather used to use pear and cherry wood for smoking. He mostly had Pear Trees on his property and once and awhile he'd lose one to a bad frost, cut it up, and he'd use that for smoking venison sausage or the turkey for thanksgiving. My tastes has since refined...
I think it turned out great! I ended up pulling it out of the cooker @ 187 after about 16 hours. I wrapped it and let it rest for almost 1.5 hours before I pulled. Next I think next time I will just be a few tweaks to the rub to make it a bit spicier. I was conservative with company coming...
in my stall right now @ 165º been there for about 2 hours... Hoping it's outah the cooker before 3 but if not, company will just have to wait :D
Here she is 12 hours in. getting hungry over here...
I'll have to take a gander at that thread--thanks!
Wow, thanks for the response. Good info, appreciate the time taken to respond.
Thanks for the response. Lots of good information itt. I guess it's time to get cooking! Come on Saturday!!