Recent content by albeesmokin

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    Cutlery questions

    Hey folks. I too have a very old set of Henckels that I'm not sure can be saved. #1) what's the best method of telling if these are past their prime. #2) I'm knife sharpening stupid. I have tried the sharpener that came with the set..but don't know what i'm doing. I tried a handheld...
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    We don't need a smoker anymore.

    This would be a great solution for those of us that have to go to work every day and don't have time to get the great smoky scent all over our-self before work. 2 minutes and you have your choice or tasty smoke cologne in different scents. Apple, Hickory, Mesquite or Cherry.. Get yours today...
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    Looking for sauce recepies

    The family seems to enjoy this one. It's a recipe from the site, just tweaked a bit. 1 onion, cut in chunks 2 cloves garlic, minced Saute Onion and garlic, then add other ingredients 1 Star anise, or 1/2 tsp anise oil 1 TBSP olive oil, garlic olive oil works well with this 1/4 cup of...
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    Smoked Chicken Help

    On my charcoal ECB I start at 300 on the top rack breast side up. Cook to 160, then I move it to the bottom rack and take the water pan out. It's finishing the smoke closer to the flame, crisps it up just fine. Cook to 170. On my GSM I just cook at 325, breast up till 170. I have tried using...
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    How to smoke hot peppers

    Smoking the pepper by itself is pretty simple, Just throw it in your smoker at 220 with your choice of wood. I like mesquite for peppers because it has such a bold flavor that mixes well with the natural pepper flavor. Check on the pepper after about 2hrs. Look for a wrinkling of the flesh...
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    1st Brisket in GSOM ?

    Altitude for sure! My dad lives in Montana and there is noticeable difference in grilling and smoking times. I did a great job of ruining some chicken and some jerky the last time I was there. Great part about smoking is you can always try again...yummmmm
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    First Butt/Smoke - Wood catching on fire - Please help

    ECB owner here (charcoal). I have messed with chips, chunks, soaked and not. I never soak my chunks, as fire-it-up says, add them one at a time. If you are using chips try the smoke bomb method. Take an empty, clean tin can..(tomato can,etc) Open on 1 end, put in a handful of chips in it...
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    Smoked Kobe Beef

    The marble on that steak looks amazing. I've tried the kobe ground, but just can't get myself to spend $40 on a single steak. My mouth is watering just looking at the uncooked steak. Nice!
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    Holy Ham! $300 a pound!

    Buy it and invite a few people over and ask..."do you know what it's like to eat a porsche, well now you do" That's insane...the meat better go down and give me an internal massage. It better turn into solid gold in my intestines and.....well you know. I've had bear, elk, antelope, moose...
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    Smoked Buffalo Wings with pics

    Hoser, I do mine at 240 - 260. I think Nater did his at about the same temp. I hit 240 and keep it easily with the ecb, when I am crisping them up on the bottom rack, I stir the coals up to get a 260 -280 range. adjust time accordingly. Usually I am pretty close to the 160 range on the...
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    New here

    Howdy, Glad to have you on. I am still new at this as well. I have learned more in the month or so I've been a member than I ever thought I would. the 5 day course is great, don't pass it up. If you have any questions the folks on the site are always happy to spread their knowledge. The FAQ...
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    Super ECB!

    TasunkaWitko- Hahah that's great stuff, been to the yogo a few times when we visit..great place to eat. We always try and eat at the pancake place Empire Cafe too. Yea you wouldn't have missed my dad...he built a log home out by the hatchery..he's 6' 6" big tall guy from Chicago Junkie...I...
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    Super ECB!

    I'll just get at cha' now about charcoal management on the ecb. It may be on the mod list..I forget, but drill some holes... about 1 1/2 inch in the bottom of the coal pan. Then I got a small round grate. I didn't measure so naturally the first one I bought (14") didn't fit right. I couldn't...
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    Kingsford Competition

    I love the stuff... Pretty much my go to charcoal now. I tried a regular bag of kingsford and didn't care for the smell/taste. Tried a bag of cowboy lump..Not a fan. Just won't hold temp in my ecb. Lots less ask and like Wutang said, with a bit of a stir it keeps temp up. I did add a grate...
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    Texas - GOSM Big Block

    AV8TOR, Very interested in this. Is it a propane or a charcoal/wood fired? I'm in Tyler...it would probably be a couple of weeks before I could get up there and pick it up.. I'd be happy to pay-pal you or send you payment if you'd hang onto it for me. Shoot me a Private Message and let me know...
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