Recent content by Mechanic of Smoke

Both the smoker and the brisket look fantastic. Great job!

I’ve since been able to confirm the quality with a second brisket. I’m really pleased that it wasn’t just a fluke and that the smoker is performing so well. This week, I headed in a completely new direction. Smoked turkey. First, it was brined for 24 hours, then seasoned with a dry rub, and...

Thank you, guys! That fat, is awsome. What a great taste.

Last weekend, it was that time again: Woody was fired up. The temperatures are getting milder, and my experience is growing, so I tackled the ultimate challenge and the reason I built the smoker in the first place: beef brisket. Even though it was "only" the flat part, the result spoke for...

My vacation is sadly already over, and I've been back home for a week. Now I'd like to give some brief feedback on a few of the recommendations and offer some of my own. The Midway Airboat Rides in Christmas were wonderful; the guide was very knowledgeable and gave us a fantastic ride. And the...

Thank you so much! I'll enjoy browsing through your posts and getting some inspiration. The pictures look great!

Thanks for the tips. We actually walked past Blue Heaven before, so we'll definitely check it out this time. We'll be heading south towards Kissimmee. I'll add those two tips to my list. I'm a real car enthusiast, so the Dezerland Museum fits perfectly into our itinerary. I'll have to check...

Thank you for the additional recommendations. I think many of them can be easily incorporated into our plans. We will be staying at a hotel south of Orlando.

Thank you so much for these two recommendations. The Fish House Restaurant looks delicious in the photos, and Diners Drive-Ins offers enough inspiration for a lifetime.

Hello folks, In two weeks we're leaving for our third vacation in Florida. Similar to previous visits, it is a round trip with stops in Miami, Key West, Cape Coral, Orlando & Daytona. We've seen and experienced quite a bit there by now. A visit to Smokey Bones is as much a part of our standard...

Over the weekend, we had another classic dish, although this one had nothing to do with smoking. Fried chicken with a buttermilk coating, served with oven-baked wedges. I used peanut oil for frying.

That's great to hear. Do you think I'm being a bit too self-critical? What's your opinion on the membrane in beef back ribs? I cooked them with the membrane, and I think it helped keep them together. However, it was also quite firm and hard to chew. Is there a trick to dealing with that?

Yesterday I had beef back ribs. Unfortunately, I missed the right time to wrap them, so they turned out a bit dark. But the taste and texture more than made up for it. Overall, I was quite happy with them.

Thanks guys! The debut looks pretty good so far, I'll keep at it and practice diligently.

Wow, a very impressive collection! And a great example of how something like this can be designed.