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  1. DukeSilver22

    Is this normal?

    Good to know, thanks!
  2. DukeSilver22

    Is this normal?

    Is that better?
  3. DukeSilver22

    Is this normal?

    Awesome, exactly what I wanted to hear. So when I season this it's not supposed be like a cast iron skillet wear it hardens? That residue that's on there is completely normal to have leftover on the grates and on my food? When I first saw it I always thought it was creosate and everybody was...
  4. DukeSilver22

    Is this normal?

    Will do. I'm going to wipe it down tomorrow, after I got the reseasoning it I had some running around to do so I'll wipe it down before I put the wings on tomorrow.
  5. DukeSilver22

    Is this normal?

    Lol
  6. DukeSilver22

    Is this normal?

    Hey everyone, Time out today to clean out my smoker since the weather is starting to change and I want to try to smoke some wings tomorrow. Thoroughly cleaned it out dried everything off and then I sprayed it down with some cooking oil I've had it running consistently for about 3 hours keeping...
  7. DukeSilver22

    Creosote question

    After realizing it I am going to have to keep up on it. I typically open everything up to let the fire/embers burn out. It hasn't made any of my food taste bad, it's just very noticeable when you put the food on whatever surface you put it on after removing it from the smoker.
  8. DukeSilver22

    Creosote question

    This sounds like a great idea, thanks!
  9. DukeSilver22

    Creosote question

    Thanks for the tip, I'm going to have to try this
  10. DukeSilver22

    Creosote question

    Nothing special, is a char griller competition pro.
  11. DukeSilver22

    Creosote question

    I didn't think to do the brush in water, thanks for the tip.
  12. DukeSilver22

    Creosote question

    I typically use oak or hickory, it is seasoned and yes the fire is clean.
  13. DukeSilver22

    Creosote question

    I do clean the grates afterwards with a brush but it's still on the food with whatever I smoke next.
  14. DukeSilver22

    Creosote question

    Hey everyone, I've been noticing since I've been using the smoker that there's been like an oily black buildup on the grates That gets on to my food and you really notice it once you put it on a plate, I did a little research and found out that it's called creosote. Is this something that always...
  15. DukeSilver22

    Smoked garlic parmesan wings

    Just wanted to say thank you to everyone for the kind comments. I love making wings on the grill and since I purchased a smoker it has definitely taken them to the next level.
  16. DukeSilver22

    Smoked garlic parmesan wings

    Thanks! I want to try smoked hot wings next using the recipe I use when I grill them. When I do I'll be sure to post pics of them.
  17. DukeSilver22

    Smoked garlic parmesan wings

    Just finished my next batch today. Forgot to take a picture of them completed with the garlic parmesan mixture but I have some in a Tupperware container that I'm about to drive over to my wife at work.
  18. DukeSilver22

    Smoked garlic parmesan wings

    😄 Thanks! I'm going to fire the smoker up in about an hour and make some more today. I can't stop thinking about how good they were.
  19. DukeSilver22

    Smoked garlic parmesan wings

    Hey everyone, just thought I'd share pics of wings that I smoked yesterday evening. They were absolutely fantastic. Wings were the first thing that I tried to smoke and the skin came out very tough and rubbery and when I looked into it further I started reading that you have to jack the...
  20. DukeSilver22

    Huy Fong Sriracha alternate

    I've been on the hunt for an alternative too and I came across the brand Dynasty and liked it better than Badia or PF Chang which I also tried. Not as much heat as Huy Fong but it has good flavor.
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