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Recent content by andersen

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  1. andersen

    Smoke

      S2K9K  - I have an original bradley smoker.  nepas - I am more concerned with getting that mahagony color on the ribs and keeping my turkey skin from getting to dark.
  2. andersen

    Smoke

     I have switched over from an ECB to a Bradley but I have not been able to get that competiton mahogany color or good smoke ring using hickory on my ribs (3-2-1 @225-250). Nor a good smoke ring using apple with turkey breast and the skin is coming out darker then when using the ECB. Any and all...
  3. andersen

    SOS...My 2nd try with Brisket Tomorrow

    I have never tried this but someone told me to place a pan on the rack below the brisket to collect the juices and then inject those juices back into the brisket to assist in keeping the meat moist. Maybe someone here can comment on this method.
  4. andersen

    Another newbie 1st smoke complete. Worried!

    A couple of suggestions: 1. Smoke with fat side up so the meat will self baste. 2. I cook to an internal temp of 190. If your therometer has a temperature alarm be sure to use it. 3. Put some water in the drip pan or foil the pan to avoid burnt drippings and easy clean up. 4. DONT GET...
  5. andersen

    smoking a turkey brest sunday and have a few questions

    Meathead has a good turkey recipe on www.amazingribs.com, follow his cook times. Also if possible place a small cake pan below the bird with a little water to catch the dripping for making gravy.
  6. andersen

    File cabinet smoker suggestion

    Let start by saying I think using a file cabinet as a smoker is a great idea.I apologize in advance if what I am about to suggest has been posted previously.  I have seen other posts about file cabinet smoker's where there is some concern over heat retention. So here is my suggestion for a file...
  7. andersen

    Using baking powder in rub to crisp chicken skin

    While watching America's Test Kitchen I saw them use baking powder in the rub while make beer can chicken to crisp the skin. I thought this would be a good idea when smoking a chicken.  Has anyone tried using baking powder in their rub when smoking chicken to crisp the skin?
  8. andersen

    Damn Yankee

    I relocated to Georgia from New Jersey bout 12 years ago. My first BBQ experience in the ATL was at Dusty's where I learned to love the pork. I had already discovered the joys of brisket while in Oklahoma City at a placed called Crockett's Smokehouse. Folks in New Jersey know nothing bout...
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