Recent content by newbienick

Thanks for sharing! I definitely need to try the pork CSR burnt ends. About how long did your smoke take on those?

Same as the others have said. I just run it under the gasket. I do it on the latch side, but you have to be careful about getting it pinched in the latch itself.

I appreciate all of the comments. After I thought through the comments about reducing the fuel supply, I decided to do an experiment. Rather than filling the entire charcoal pan, I just ran a 2" wide ring around the outside of the pan with charcoal/wood and started my fire in one of the...

There is one added detail that I did not mention. There are 2 inlet dampers, and when I have tried to open them up to give more inlet air, the smoke will tend to come OUT the inlet dampers. That was the first sign that I wasn't getting enough draw. Added to that, I've seen a lot of folks use...

I have a Backwoods Chubby 3400, and I have posted a few times regarding air flow/fire management on it. I have always felt like I could not get enough draw through the box. I find myself making a very small fire in one corner of the firebox and keeping the inlet dampers mostly closed to keep...

I cannot answer that one way or another. I would be a little worried about washing the dirt off the the roots before I smoked with them.

Ok, you guys confirmed what I already thought. I don't like sweet on my beef rubs, and it doesn't sound like I'm missing anything magical by skipping the sugar. Like most of you, I stick with the basics. Kosher salt, coarse pepper, onion/garlic powder...maybe get something spicy in there...

I've heard about using turbinado rather than brown sugar. Why do you like it better?

It seems like many beef rub recipes online have some amount of sugar in them. I really like sugar in my pork recipes, but I like savory rubs for beef. Am I missing something by NOT adding sugar to my beef rubs?

Show some pictures once you have her fired up! That's old school!

That looks amazing! Good work That maple syrup looks pretty good too. Bourbon barrel aged? Can you taste the bourbon?

Got it... So you smoked it similar to a pork loin, taking it to 145F and pulled it. How tough is it? What would you compare it to?

My family got a side of beef last fall, and when I called the butcher to select my cuts, she asked if I wanted the tongue and the heart. I thought "sure...why not?". Yesterday, I was digging around the freezer and found the heart. I have no idea what to do with this thing. I assume that...

Thanks! It was exactly what I was looking for. Savory flavors and a kiss of smoke. The hickory and cherry was a good combination. George may have had a few pieces as I was putting leftovers away. He liked it, too!

Roast after adding fresh garlic, thyme and rosemary. After a 3 hour smoke...cherry and hickory. George is looking on, hopeful for a treat. The cut... George wants some! Grand finale! Pay no attention to the small amount of green beans versus the large pork chop.