Recent content by hbongaiii
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Anyone ever have this happen??
Started making a fatty and the temp started shooting up (first time using Lump). Went inside to get a beverage, then, the next thing I know the kids are telling me the smoker's on fire. Here it is: It was soo hot that it burnt the thermometer leads!! Anybody know how to fix it?? The paint...- hbongaiii
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- Replies: 1
- Forum: Charcoal Smokers
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smokerfire1.jpg
- hbongaiii
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Chicken Beast Role/Fattie
WOW!! Makes me wanna fire up the smoker right NOW!! Awesome lookin eats! -
Whole Chickey Q View
Boosting the temperature made all the difference with the skin. MMMMMmmmmm. Nice and crispy. Honestly, I don't think I've had a better bird!! -
Whole Chickey Q View
The fatty is made with Johnsonville Hot and Spicy Bratwurst with sauteed mushrooms and Kroger Mexican Cheese mix. I used some apple to 'Kiss' em with. Here they are just before I took them off the ECB: Here they are just before we commenced to eatin' em(That is the reason why I'm just... -
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Whole Chickey Q View
Nothing special for the brine, just: salt, brown sugar, cayenne pepper, tony chachere's, thyme, cumin, black pepper and some worsterchire sauce......... -
Whole Chickey Q View
Been dying to cook a whole chicken on the smoker. Today is the day! Here's the Q View.... After brining in the fridge for four hours Onto the smoker More to come!! -
Brining Question
I read the section on brining and read a bunch of post about it. The one question that no one seemed to address was, "Does the brining meat need to be refrigerated??" -
new to the forum
Hi everyone!! I've been lurking for about 6-8 months now and decided to join. Got my first ECB in january '09 and made the necessary mods to start smokin'!! My first smoke was a couple of Fatties. Today, I'm smokin my first chicken. Its soakin in the brine as I type. Q view to follow in...
