Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. glenn j

    rescued it view

    Wow! Nice work! And a sweet garage you have there.
  2. glenn j

    Christmas with the ECB (pics)

    I wish I had some pics of it cut. It was serving time, so I literally had a few seconds to take a few pics, then it was cut and plated. It was great though. It was a big hit!
  3. glenn j

    Christmas Turkey Breast

    Thanks for the help everyone! Here are the results: http://www.smokingmeatforums.com/for...ad.php?t=12121
  4. glenn j

    Christmas with the ECB (pics)

    And two shots of it done.
  5. glenn j

    Christmas with the ECB (pics)

    In addition to our 20lb oven turkey, we decided to smoke a 3.5lb turkey breast. We tossed the breast in with the larger turkey to brine on Christmas Eve. I fired....errr "plugged in" the ECB around 11:45AM on Christmas morning. Before putting the breast on, we put some butter on it, then some...
  6. glenn j

    Christmas Turkey Breast

    Excellent idea Flash! We have a few old one we saved from when we used to order from Omaha Steaks.
  7. glenn j

    Christmas Turkey Breast

    Thanks everyone! I'll be sure to use the remote thermometer. I guess if it cooks faster, we can just pull it off let it rest, and then warm it up in the oven before serving?
  8. glenn j

    Christmas Turkey Breast

    In addition to our 20lb oven roasted turkey, I'm going to be smoking a turkey breast. I looked at a few places for a regular one, but I couldn't find much under 6-7lbs. Target poundage was about 4lbs. I managed to find a "fresh" one...see attached pic. It's 3.39lbs. I take it I just smoke...
  9. glenn j

    So, tell me about these fatties...

    Thanks so much guys! I'll make sure I use the probe! I'll have to take some pics and share! About the Turkey...we will brine both. We picked up a nice 5-6 gallon food grade plastic bucket last year. It works awesome.
  10. glenn j

    So, tell me about these fatties...

    Smoking newb here. I have an electric ECB and I've been having fun using it on the weekends as of late. On Christmas, we're going to suppliment our 20lb oven cooked turkey with a 4-6 lb smoked turkey breast. Now, I figure since I'll have the smoker on, I'll give this whole fatty thing a try...
  11. glenn j

    temp differences within ECB electric

    Did you end up noticing a difference? The ECB owner's manual states there is little difference in temp between the two.
  12. glenn j

    Weekend Smoke Report

    A buddy of mine highly recomended the wings. They delivered beyond my expectations. If some of you do make them, let me know you're thoughts.
  13. glenn j

    Weekend Smoke Report

    I'm going to assume the corn meal and semi high temp had more to do with the crispy skin. I think the cornmeal draws out a bit of the moisture? I'm not 100%. Regardless, they tasted like they were fried. The skin was very very crispy.
  14. glenn j

    Water use in smokers

    Here are two shots of the remote thermometer from this weekends adventure in smoking. The higher temp pic was taken without using the water bowl. I was cooking breaded wings and this recipe called for cooking without the bowl. The second pic was cooking ribs, with the water bowl. As you...
  15. glenn j

    How do you put chips in your electric?

    In my limited experience, I've found chunks work much better than chips. We have a rather large apple tree in our backyard and that's where I get the wood from. A few stubs of old branches provide a nice dry smoking wood. The branches are roughly 2" in diameter. I cut them in 3-4" sections, then...
  16. glenn j

    Weekend Smoke Report

    One more! The ribs cooking temp. Just a note here. I did NOT use the water bowl when cooking the wings per a buddy's recommendation. I noticed without the water bowl, the temps climbed pretty good on the top rack. As you can see, the temp in the smoker didn't get that high with the ribs...I...
  17. glenn j

    Weekend Smoke Report

    I made two meals on the ECB this weekend: Wings and Ribs. We had the wings Saturday night...we just finished the ribs. Now I see why this hobby is so adicting. Wings I made up a batch of Dizzy Pig wings: http://www.dizzypigbbq.com/recipesWings.html I followed the directions and they came out...
  18. glenn j

    Newb: Electric Brinkman smoker report

    Interesting! So I guess a wooden barrier is in order. Time to break out the compressor, nail gun and associated saws.
  19. glenn j

    My Homemade Electric Rig

    That's simply amazing! This fellow tinkerer newb is highly impressed.
  20. glenn j

    Newb thread

    Thanks for the welcomes everyone, much appreciated! And yes, the Chef's Equipment store in Wallingford is awesome. We've picked up a few things there...including a nice 5-6 gallon food grade plastic bucket for brining.
Top Bottom
Back
Clicky