Recent content by kiwijumper

seriously , it looks great 3-2-1-i did at first keep experimenting and youll find what makes it work ...keep on smoking 

fellow smokers, I am way into my hot peppers and want to know the best way of smoking those bad boys i did a variety with my ribs last weekend ( 5 hour smoke with apple and cherry wood) they came out pretty dark and crumbly? (maybe a few hours too much??) temp was a even 225 on my WSM i'm sure...

Mick , that lamb looks awesome i am from New Zealand and we know our lamb . let me know how it turns out i wanna smoke some lamb this weekend !!

Hey kevin , Great job on the lamb ,how did it taste , i am doin a boneless 4-5lb roast that i'm smoking this weekend and yours looked great pauli new york !!

hey Mike and lori, I too own a restaurant in NYC , and totally understand the marriage bit, BUT if your willing to devote your life to it for a few years its so rewarding , Welcome to the smoking forum ive only been on it 2 days and every bodies been great, bust the smoker out and lets get busy...

Thanks mate for the info, question when you smoke poultry A, do you have it standing up in a beer can type of style and how long do you recommend smoking a chicken for? B, also should i cut back on the amount of wood i use for a poultry smoke? thanks for helping out here Pauli

Thanks Bama, for the info i am such a nube but really love smoking and how damn good it tastes , i will back off on how much wood i put on for a smoke,question i fill my pan with beer and apple juice do you think it makes a difference what liquid you have in your pan during a smoke? cheers Pauli

Thanks Al,theres some great info here

Thanks for the info, i do use the minion method and have found it great for a longer smoke ie Brisket etc. so you recommend only 3 chunks of wood to start okay i'll give that a shot .i have also heard that the first 3 hours are when all the smoke is drawn into the meat and after that it is just...

thanks Al, i am the keenest downunder smoker i know here in NYC and i love it , but you yanks know how to do it right !!

Okay brief synopsis of what ive been doing with my smoking !! im from New Zealand were not a big smoking culture down under but i am SO interested in how smoke works and how my attempts have turned out , i currently have a weber 22.5 smoky mountain bad boy that has been producing some killer...