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  1. gabriel

    Iowa Spring Gatherin

    I may show up. From the looks of some of your pictures, I'm probably atleast 10 years younger than most of you but I'd love to take some tips from all the pros around here as well as eat some good food. We'll see what June brings. - Gabe
  2. gabriel

    Blackened Chicken with Q-View

    Yah, I think I did trap a bit too much smoke in the smoker. Unfortunately, I don't have any pics of the smoke flowing out but it was definately visable. I don't think it was like this before I used this maple wood so I'll try just charcoal next time with some flavored wood on top for seasoning...
  3. gabriel

    Blackened Chicken with Q-View

    I'm mostly using it as fuel after I've gotten something going with the charcoal. The ends are still solid, not cracked. I do run a damper, a picture of my smoker is in the link in my signature. I have a top and bottom damper on the outside of the firebox. I had one closed and one about 1/4...
  4. gabriel

    Blackened Chicken with Q-View

    So I smoked a brisket, pork butt, some bacon, and a chicken and they all turned out pretty black but the chicken was the worst. I did a ham for Easter and it was also pretty black and I just thought...well...its a smoker. After further recollection, I think the black is coming from the maple...
  5. gabriel

    Blackened Chicken with Q-View

    Duplicate post.
  6. gabriel

    What kind of beef to use?

    Thanks guys, I have some annato seeds. If you find the exactly recipe, please post it up here. I'll have to give that a shot next time!
  7. gabriel

    What kind of beef to use?

    Well I smoked last weekend. Went with the following recipe: 4.5 pounds rump roast 1/2 cup Worcestershire sauce 1/3 cup soy sauce 1/3 cup teriyaki sauce 1 tablespoon honey 1 tablespoon TQ 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon red pepper flakes I cut...
  8. gabriel

    How long ham can sit in foil?

    I smoked an 11lb ham shank today (bone in) and finished about 2 hours ago. I wrapped it in a bunch of foil and towels and put it in the cooler. I plan on taking it home to easter dinner tomorrow and reheating it in the oven starting at about 10:30am CST (14 hours from now) for lunch about...
  9. gabriel

    Oak or Maple?

    I'm probably going to try to rent a wood splitter. I have probably 15-20 large logs like that in my garage now. The wife's getting a bit annoyed and now that it's getting warmer I plan to stack it in the back yard. Hope the splitter's not too expensive and easy to use.
  10. gabriel

    What kind of beef to use?

    oh wait, I was going to smoke it hot...is that not right? Maybe around 200-250 like when smoking most other meats.
  11. gabriel

    What kind of beef to use?

    Would it still work if I smoked it for a couple hours to get some flavor in there and then dehydrate the rest of the way or does it really not take too much time to just do the whole thing in the smoker?
  12. gabriel

    What kind of beef to use?

    I was just going to smoke it the whole way but I've been looking for a dehydrator cause I see some of you smoke it and then finish it off in the dehydrator. As for the TQ, I'm not sure but I think I'm spose to use that aren't I? Will it make it too tough if I don't? Thanks for all the help guys!
  13. gabriel

    What kind of beef to use?

    I thought I'd find this here in the handful of posts, but after reading them I don't think it's really been mentioned. My guess is cause it doesn't really matter but I don't want to get something terrible and waste all the money on wasted jerky that's super tough. So, I want to make some beef...
  14. gabriel

    Hams on sale for Easter, which to buy?

    There are ham shanks and butt portion hams on sale for Easter. I'm looking to stock up as I dont' see them going on sale again til xmas. The shank portion is $.96c/lb and the Butt portion is $1.38/lb. Can anyone tell me a difference or any reason I should get the shank vs the butt? From...
  15. gabriel

    English or Irish Bacon

    Sorry this took so long, kept forgetting to take my camera to work. Unfortunately, I just went to Walmart where they didn't have the TQ so I ended up with something else. My fat cap on top ended up very jelloey...which I'm not sure is due to the tenderizer or not. Either way, the meat itself...
  16. gabriel

    English or Irish Bacon

    I'm doing it tonight. Thanks a million!
  17. gabriel

    English or Irish Bacon

    Oh, so when you you put the TQ and BS on it did you let it sit in the fridge or just on the counter while it cured? And was there no water? Just the TQ and BS mixture?
  18. gabriel

    English or Irish Bacon

    A couple quick questions WD, what is TQ in your statement below: "I cured it as usual, with 1 tbsp each of TQ and Brown Sugar." And in the picture with all your seasonings, it looks like you've butterfly'd the loin or something. Is that what you did? And then you wrapped it up like a cylinder...
  19. gabriel

    Oak or Maple?

    Yah sorry, the forum only lets me put up 90k worth of pics. Let me try to host them elsewhere and link. Be right back! Try this link to more pics! http://s696.photobucket.com/albums/vv326/tomee638/Tree/ Thanks everyone!
  20. gabriel

    Oak or Maple?

    I picked up this wood from someone last night and she claimed it was oak but I think it's maple...cause the bark looks the same as the grain on several other maples I've picked up. Can anyone tell which is which from just the wood without leaves? I don't know what an Oak would really look...
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