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Recent content by danreeve
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Hey everyone.
I'm going to try smoking catfish for the first time this weekend. I've got 3 fillets all about the same size.
Do I need to brine? or can I just kick the smoker up around 200, and throw them on until they reach 160ish internal?
I've got a rub I am going to use for flavor also...
all done, and stuffed to the gills.
here they are after 6.5 hours in the smoke and 2 hours rest (took them up to 203F before taking them out of the smoker)
(loving the bark on the bilbo rub one in the front)
Here they are pulled for sandwiches
(notice my insainly large cutting board I had...
Butts are in the cooler :)
the gloves came from here
www.mcmaster.com
enter 5399T2 in the search box
here is a pic of them with the insulated insides pulled out. I love these things, you can grab anything right off the grill and not feel the heat at all.
and when you're done, you just wash...
might as well fire up one of these while I'm at it.
Love me some CAO cigars.
(side note, one of the butts is reading almost 15 degrees hotter than the other.. hmmm)
Temp locked in for well over an hour now.
I still have yet to put my gasket robe seal on but maybe I got lucky with my buy. This thing holds temps great once it's dialed in.
After seeing Butts on sale this week I decided that this sunday (today) would be my first shot at it. Qview below
got up at 7 and fired up the smoker. Mixed lump and cherry wood.
the two butts with two different rubs after a night in the fridge. (yup bilbo, one is your rub again)
after...
I got some also and sprayed it two days ago. I have not been in the back yard much since then so I'm not sure how it's working. But I will tell you it smells very strong heh.
My yard is small, and I live close to the city, but these blood suckers are bad this year.
I was wondering the same thing. Did you foil the country style ribs? Also, did they take the same amount of time as the rack?
thanks,
Dan
thinking about doing another smoke this weekend.