Recent content by khuhner

Sure, why not! The recipe has white pepper, which you substitute half with powdered cayenne, or all of it. This way the sauce is still smooth. You can add red pepper flakes as well :) K

The racks were in there when it was handed down to me. I believe my father got them in the Air FOrce from equipment that was being replaced. He really bragged about those grates :) Kurt

I have never got it over 200. I believe my father did, but the original burner in there seemed weak so it was replaced with the one in there now. I thought it was find, so it may need a cleaning, or more powerful burner... Kurt

Well I think the thermometer in the door is slightly off (low by 10-15 deg). I figured this when I used (and subsequently "smoked" the transmitter , see the thread for my embarrasing skills) a Maverick ET-73 and noticed it was 10-15 deg hotter than the door thermometer. Kurt

Ahh, that sounds like a tip. I dont know exactly what it's used for other than letting smoke through and protecting the fire from dripping, but I could be wrong. I think I'm going to insulate the cabinet better and try without this tray. Kurt

No

My father built the propane smoker below. It has a vent on the top of the cabinet, and one at the bottom on the front of the cabinet. It has a single burner (low pressure) and a cast iron chip pot. So I've done a couple of smokes in the cabinet and am struggling getting the temps above 200 F...

Great looking cabinet! I like the smaller door at the bottom to tend to the fire without losing heat. Someone mentioned insulation. What would you insulate these with? Kurt

So here is the ET-73...It appears it's still working : So I smoked a steelhead trout filet (brined overnight), chicken tenderloins, wings, and two slabs of pork ribs (from Costco; they have access to some huge pigs, as these ribs were massive!). The chicken and ribs were coated with Jeffs...

I seem silly now...... I was drunk with excitement smoking in the cold and didnt think about that... Kurt

I received an ET-73 for Christmas and used it for the first time today. Very nice features. However I noticed after the smoke that the transmitter was quite smoky. I had it hanging from one of the grill racks inside the smoking chamber. Is that OK for the unit? The instructions didnt say...

OK, so here is the final result. I used the Hillbillies brine that was posted (Thanks for that!) and brined for 2 hours. On the next attempt I may brine a bit longer though. I added a spicy soy ginger glaze that was great, even the wife approved. Thanks everyone for their input. Kurt

Great job, congrats! Now onto Andouille...

It definetely has a punch to it along with some depth. I recently had a potluck at work and made Jambalaya Pasta: http://www.foodnetwork.com/recipes/e...ipe/index.html I substituted the Ugly Brothers homemade tasso (6-8 ounces) for the Andouille and omitted the shrimp (havent seen shrimp in...

And it has no substitute in cajun dishes . I recently made a batch from this site (I did the Cured Tasso) http://www.uglybrothers.com/RECIPES/cajun.htm It worked out well! Kurt