Recent content by djb

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  1. djb

    Heat loss on my ecb-like Char-Broil Smoker

    I feel your pain. I have exactly the same smoker, and the same problem. I simply could not get enough heat. When I got it to the right temp, I couldn't keep it there. And stoking the charcoal one lump at a time is a MAJOR PITA. The solution I got (on this forum) is found at gassmoker.com, a...
  2. djb

    Chipotle

    What is the best way to make a chipotle sauce? How long to smoke the peppers? Then what? Anything you can tell me would be helpful. Thanks in advance.
  3. djb

    Kitchen Myths

    Cool site. Te: searing meat: Exhibit A is the noise, i.e. liquid escaping and evaporating (boiling). If the meat was "sealed", there would be no juice in the pan. Regards
  4. djb

    Clusterf@*! of a smoke

    I know it's only a cuppla times withg my smoker, but today was just not fun at all! The plan was to smoke a rack of ribs (3-2-1) along with my first fatty, plus a few pieces of chicken, breats and drums. It was a windy day here, and I could not get enough heat outta my Charcoal/H2O smoker to...
  5. djb

    2nd smoke - much better

    I had better luck today with turkey than I did with ribs the other day. They turned out kind of tough, though they tasted OK. Not enough heat, I decided. Not enough charcoal. I brined the turkey breast and leg overnight in a solution of water, salt, sugar, rosemary, garlic, and other herbs...
  6. djb

    First REAL smoke - not so hot

    I really mean "not so hot". I tried smoking ribs om by new smoker (pic in my profile, cheapo) using the 3-2-1 method, but I think I was too chintzy with the charcoal, and couldn't keep the temp high enough. The ribs tasted OK, but they were kinda tough, and not fall off the bone as they were...
    • djb
    • Thread
    • Replies: 3
    • Forum: Pork
  7. djb

    Mulberry

    Does anyone have any experience with this wood? I just acquired a pailful of chunks. It IS a fruit wood, I guess. What meats would it go best with?
  8. djb

    Smoker question

    I don't know how helpful the picture is, but it has two pans. The lower one is for charcoal at the bottom, and one for water, about midway up, just under the lower grate. I think both pans are about 5 1/2 quarts. The sliding plate gives access to the lowere grate/water pan, I guess to replenish...
  9. djb

    Smoker question

    Does anyone have any experience with a Meco charcoal water smoker? I don't have a smoker as yet, and I wonder if this one would be OK. It's on sale for $119 CDN (reg $169). Also, should a smoker be "seasoned" prior to first use? Thanks in advance.
  10. djb

    Pork Tenderloin

    Thanks for all the replies/comments. The tenderloin did taste OK (and I got a smoke ring - yeehaw!), but there are plenty other ways to cook that cut of meat. Gonna smoke me a mess o' ribs soon!
  11. djb

    Pork Tenderloin

    I just had an emergency smoke (don't ask, but it has to do with some idiot leaving the freezer door half open), and did a couple of pork tenderloins. I used a rib rub, and smoked them to 170. I must say they were OK, but just OK. Could it be that there is not enough fat? I sliced 'em up, and...
  12. djb

    Before You Buy That Smoker!!!

    Sumpthin' to be said for buyin' new. Caveat emptor!
  13. djb

    New to SMF, new to smoking

    I don't have any particular smoker in mind. They tell me electric ones maintain temperature better. Is that so?
  14. djb

    New to SMF, new to smoking

    Thanks. I did get Jeff's course. Great info.
  15. djb

    New to SMF, new to smoking

    Hi, all: I am a VERY green newbie; I don't even have a real smoker yet, but I have tried a couple of things using my BBQ griil (Napoleon, natural gas) using a cast iron smoker box placed right on top of the grill plate. I did some ribs using the 3-2-1 method, but I don't think the last hour...
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