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Recent content by noxcuse

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  1. noxcuse

    Need a recipe App

    I downloaded all three of these apps, and I have to say, Paprika is definitely worth the $4.99 that I paid for it. My Recipes (free one) was pretty good too. But with Paprika, you can categorize recipes, search recipes online from websites like allrecipes and import it right to the app. Pretty...
  2. noxcuse

    Need a recipe App

    I just found PepperPlate, My Recipes, My Recipes Lite +(free version, only saves 10 recipes), and Paprika on android. Sent from my DROID RAZR HD using Tapatalk
  3. noxcuse

    Burn Bans

    We have burn bans during early spring when it's dry out. Our law says no open fires. Maybe a piece of expanded metal over the hole will suffice? That flies here. Not sure about where you are. ----- Sent from my Droid Razr Maxx
  4. noxcuse

    Sealing a Char Griller Smoking pro

    Thanks man. If I remember tomorrow, I'll go take a pic of it. It's just a basic rectangle with a rectangle door. I plan on making this one into a patio smoker and making a reverse flow trailer smoker out of a propane tank. ----- Sent from my Droid Razr Maxx
  5. noxcuse

    Bacon Cooking Question

    OK. What's the difference? Taste? Smell? Texture? All of the above? Lol. ----- Sent from my Droid Razr Maxx
  6. noxcuse

    Bacon Cooking Question

    I've never smoked bacon, and want to give it a try. I have done a little reading on it, and keep coming across curing it first. Is this step necessary? Does it just add flavor? Add texture? I was thinking that if I got the internal temp to around 150, then I could slice it, vacuum seal it, and...
  7. noxcuse

    150 gallon tank size

    My 150 gallon smoker is 30" diameter, 48" length. ----- Sent from my Droid Razr Maxx
  8. noxcuse

    Sealing a Char Griller Smoking pro

    May I offer what I did on my trailer smoker? If you don't have much of a gap, I would do this. I bought a caulking tube of black fireplace sealant from my local hardware store. You can also get red, but I used black to match the lid. Put Saran Wrap on the bottom mating surface, and with a...
  9. noxcuse

    Call the BBQ Police

    Yea, I'll confess. I use it, but only for deer jerky. I use about a teaspoon in a huge batch of marinade. I hang my jerky inside the oven, so I don't get real smoke. I actually thought about smoking some in my smoker, without the liquid smoke, just to see how it tastes. ----- Sent from my Droid...
  10. noxcuse

    Newbie smokin' a chicken

    *auto correct. Damn. Haha. ----- Sent from my Droid Razr Maxx
  11. noxcuse

    Newbie smokin' a chicken

    *sweet and lighter smoke. Dag on waist correct. Lol. ----- Sent from my Droid Razr Maxx
  12. noxcuse

    Newbie smokin' a chicken

    Looks pretty good. One thing I do differently (and I'm sure everyone has their own way) is lower the temp to about 225-230° until it reaches about 150° internal. Then I run the heat up to about 325° to crisp the skin. When you bite it, the skin doesn't pull off, and it just leaks juices out...
  13. noxcuse

    cooking pork 6 hours at a time.

    I didn't think that was legal. Pretty sure meat has to be cooked up to USDA recommended temps before freezing. ----- Sent from my Droid Razr Maxx
  14. noxcuse

    Problems with Pulled Pork~

    I cook my butts at 250° and never wrap them with foil. I don't pull them off until 200-205° internal temp. The bone falls out every time. ----- Sent from my Droid Razr Maxx
  15. noxcuse

    Reheating Pulled Pork?

    Exactly what I do. Never loses it's moisture or tenderness like this. ----- Sent from my Droid Razr Maxx
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