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Recent content by ibbones
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I am not telling you to cut it but I will tell you what I have done. One was a 10+ pounder and the other was just at 11#
I just folded the top of the flat up against the door/wall as I laid it sideways on the rack. It shrinks a bit while it cooks and all went good. I have only cooked two but...
I tell my wife the same thing but I guess she kinda gets turned off. So last time I smoked some chicken, I bought two and one was on the smoker and the other on the grill. I cooked both to the same temp and SHOWED her the thermometer reading. Cut into the slow cooked bird and had red around...
Like the others, I am a SPOD + Cayenne pepper kind of guy. I have tried some of the others and while they are good, my wife wants it a bit more simple. Everybody likes different things so you cannot go wrong by trying different rubs.
I have also done three racks of ribs cut in half and tried...
* Went to smoke some hot dogs and turned on the smoker, set to 225* and put the seasoned dogs in, walked inside and came back half an hour later. The temp was 78* and outside temp was 75*. Had smoke but no heat so I set the weiners on the grill so we could eat.
A few days later I had some...
I cooked one a while back that finished a LOT sooner than I thought it would and about 8 months ago I had one go for 22 hours. Always cook at 225. Both were in the 8 pound range. I usually start between 11-12 midnight and want it for supper but that one time....
If you get to the Dallas/Fort Worth area go to a place called Penderys. It's a small store that has soooo much stuff it'll blow you away. I only got there about once a year but will go out of my way to see the store in person. They are famous for their chili powder..
http://www.penderys.com/
Hey spursfan, I am in Victoria. If you want to see the AMNPS. let me know. I'll meet you somewhere and let you look at one. I have used it since the third smoke on my MES and that was 2 1/2 years ago. It just works and works well.
I have read about some people who always/never have trouble...