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Recent content by moozoo

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  1. moozoo

    Question About Weber Paraffin Starter Cubes

    Love the cubes and have been using them for many years. Never once experienced any “side effects” in taste.
  2. moozoo

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Happy Father's Day, all! Keeping it simple and quick today in hopes of dodging the thunderstorms.  I'm doing a whole chicken and some fresh pork/cherry sausages I picked up yesterday.  Using some cherry wood that I've been saving up.
  3. moozoo

    spam

    Hey, has anyone ever smoked Spam? 
  4. moozoo

    What to serve?

    Nope...I usually pull tri-tips around 140 IT or so and then let them rest for a little while, and the chicken needs to come up to around 170 then pulled to rest.  I just mean because of the way each kind of meat cooks, they're done within reach of each other.  Usually, I'm in the four-hour range...
  5. moozoo

    To Sauce or Not to Sauce? That is the question.

    I'm not a big sauce guy at all, but when I use it I like to thin it out with beer or apple juice (depending on the meat) and then use it only once or twice, lightly, well into the second half of the cook. 
  6. moozoo

    What to serve?

    I'd throw a chicken and a tri-tip in the pit.  Pretty close in cooking time and you'd hit both beef (without having to do a big brisket) and something much lighter in taste.  Best of both worlds.
  7. moozoo

    Strangest/weirdest thing you've smoked

    I smoked some avocados a couple months ago, hoping to then create a naturally smoky guacamole.  Won't be doing it again...the smoke just didn't work right with it and gave the guac that mysterious hint of lighter fluid (I never use lighter fluid and was burning apple wood cleanly).  A little...
  8. moozoo

    Need Beef brisket advice

    Here's how I do it, so just take this with a grain of salt...everyone else has already given you good tips, too.  Have some fun and play around with the different ideas. I use a flat, but I try to get a big one (7-8 pounds) from a reputable supplier...it's so key to get good meat.  I rub the...
  9. moozoo

    Florence/Decatur, AL?

    Thought I'd resurrect this thread for any updates since 2007... We're taking a road trip in a couple weeks and one of the legs will take us north through Alabama.  We have the option of going through Huntsville or Decatur.  You can bet I'll be timing the drive to hit either town at lunch time...
  10. moozoo

    Smokers, Whats your age and how long have you been smoking???

    I'm 44 and have been smoking since my late 20s (I don't count using a few wood chips on the Weber kettle back in college!).  Wish I had started sooner.
  11. moozoo

    Smoked meatloaf

    Agreed.  I've only done it a few times now, but every time I try something new in/on it, I regret not just making a dang meatloaf.  And all I use on top near the end is a light coating of a thinned out (beer) BBQ sauce.  Definitely not something to over-think.
  12. moozoo

    interested in getting into the smoking world

    I started with a Charbroil Silver Smoker ($150-200) way back when and I'd recommend it to any beginner.  It wasn't heavy duty and didn't hold heat, but it taught me patience, problem solving and how to really work a pit.  Hopefully it won't frustrate you to the point of quitting BBQ altogether! 
  13. moozoo

    New to smoking...

    Have you considered pork tenderloins instead?  It's obviously apples and oranges to pulled pork, but smoked tenderloins are just amazing and they look almost creamy when sliced.  Plus you can easily get them done in 3-4 hours, depending on pit temp. If not, and if the guys have their hearts set...
  14. moozoo

    How often do you smoke?

    This time of year, I really try to fire up the pit every weekend.  I'm also finding that by doing shorter cooks, I'm able to squeeze in more days by the pit.  I'd love to do a big brisket or pork butt every weekend, but life just gets in the way.  Doing a couple tri-tips, chickens, pork...
  15. moozoo

    Need Help Maintaining Heat!!!

    OK...maybe we're getting somewhere.  Ash is obviously going to happen, but if it gets too built up under the coal grate, that will inhibit airflow.  Before every cook, I clean out the firebox (I just use an old plastic cup to scoop out the ash).  For longer cooks, I use a clean-out tool to just...
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