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Recent content by hallertau

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  1. hallertau

    What I see on TV ... what I taste in my kitchen.

    Thanks for all the replies! I apprecaite the info!
  2. hallertau

    What I see on TV ... what I taste in my kitchen.

    Small chunks of hickory or mesquite, 3 - 4 half fist sized pieces every 3-4 hours
  3. hallertau

    What I see on TV ... what I taste in my kitchen.

    So, its been awhile since i have done a butt or brisket. Have done chicken here or there and some jalapenos and a kick ass turkey breast. I use a Weber Smokey Mountain. My question is, I have had issues in the past with all my food tasting like astringent (the skin portions) due to too much...
  4. hallertau

    At the end of my rope with the WSM

    Well after be stuck at 160 for like 3 hours my ittle bitty 1.5 pound half point cut of brisket is at 195F and resting nicely in foil and a cooler. I took a swipe of the top before wrapping it and it tasted like ass. In an hour we'll see if that was just a fluke. Oh another thought, after...
  5. hallertau

    Meatball Sammie (Qview)

    Smoked meat balls, I'll be damned. Never thought about that! Wife makes her own in the oven, maybe we can have a little competition! How long until they hit 155 IT?
  6. hallertau

    At the end of my rope with the WSM

    Using Hickory chunks. Yeah once I removed the body I gave it a good 30mins to relax before putting on the brisket. I guess I am just petrified to see any hints of white smoke, last few things I have smoked I remember lots of white smoke, which I thought was good only to have the food taste...
  7. hallertau

    At the end of my rope with the WSM

    It seems to be stabilizing now, I have thin wispy smoke with shades of blue and the occasional white. Temps (at the top where the food was) were around 275 when I was having issues, now they are stable at 225. I used the minion method but pretty sure all the coals caught fire. I removed the...
  8. hallertau

    At the end of my rope with the WSM

    I know its probably not the WSM but me. How in the name of all thats right and just can you get and keep Thin Blue Smoke. I've been fighting an uphill no win, gonna throw something over the fence battle today. With about 100 coals in, two pieces of wood chunks all I can get is puffy smoke...
  9. hallertau

    First attempt at Smoked Chicken

    Weber Smokey Mountain. As for the Stubbs yeah I was impressed, would go great on Turkey. It reminded me of stuffing, maybe it was the rosemary.
  10. hallertau

    First attempt at Smoked Chicken

    Yep it was super thick and billowy and now that I think of it, I had white smoke during my other smokes as well. Is that from the wood or charcoal? How can I remedy it ...
  11. hallertau

    First attempt at Smoked Chicken

    Hey all, store was having a good deal on chicken quarters do I decided to give it a shot! Had about 4.5lbs, 5 leg quarters. Brined each in its own ziploc with one quart of water, little under 1/4C kosher salt, 2ish tbsp of sugar and a nice dash of Szaged chicken rub. I let them soak for 4...
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    11 - 2.jpg

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    11 - 1.jpg

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  14. hallertau

    Leg Quarters...It's What's For Dinner! Yes, with Qview...JJ

    Amazing looking meal, writing up a food list now for my wife so I can give this a shot! Quick question, is it important to brine? If not other than adding salt to the rub should I cook at a lower temp or anything? I am new to smoking so kinda a n00b question. Cheers
  15. hallertau

    Mixing lit and unlit charcoal briquettes

    Ah thats right, The Minion method! Thanks for the input everyone. I am digging the can process too!
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