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Recent content by ntex46
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thanks hawg
I've been farely successful with the 2-2-1.
However with the confines of my smoker I am thinking of modifying to the 2.5-2.5 to free up space for the turkey and sausage
I know to cook to temp, but I just want to gauge the smoke time for turkey and sausage
thanks so far to...
Ok really need some guidance here
I am having about 15-20 people over to watch the Houston-Oregon and North Texas-Oklahoma game
This is what I plan to cook. about 4-6 racks of baby backs, some sausages and 1-2 boneless whole turkey roasts
for the ribs i am going about 2.5 on smoke 2.5 off in...
Old Bay is an old New England Stand by
I was born and raised up here and now I am in tX
I like mixing the creole and the old bay.
Kind of past meets present
Also old bay has come out with some other products.
http://www.mccormick.com/productdetail.cfm?id=10893...
As for the rub heres what I use
It actually works on brisket and baby backs for me
my friends and family love it, for what ever that is worth
1/8 cup Old Bay
1/8 cup Tonyâ€8482s
2 cups Paprika
½ cup Lemon Pepper
1/8 cup White Pepper
¼ cup Onion Salt
¼ cup Garlic Powder
¼ cup Chili Powder...
I use the millionaire mop
with some additions
http://www.foodnetwork.com/food/reci..._28852,00.html
I add in some cherry cola about 1 cup
use chipotle tabasco instead of regular
also add some balsamic vinegar
First off let me say.
I posted about this time a year ago. Asking for help with my first smoke.
everyone here was outstanding.
Throughout the year I have continued smoking everything and lurking here.
I think I have managed to merge recipes for rubs sauces marinades etc from everyone like...
Thanks everyone
I boughta digital thermometer yesterday a Taylor so that should do me. Maybe down the road I will blow $60 on one
No soak on the wood from what I have read around here?
Thanks guys
I am definitely going to foil. On another note
what are your thoughts on thermometers. wireless, digital, old school meat thermometer?
Also if you use and old school dont you have to open the chamber? and isn't that a no no?
Will be sure to take pics.
I will be enjoying some...
Awesome! I may be more excited now then when i venture out and bought the smoker
when you say only use the inlets do you mean the little sliding door out the side of my offset firebox?
Thanks again
I am going to do the biscuit test tonight.
Any thoughts on wood type. Not flavor but chunks or chips? or all wood and no charcoal?
sorry to bother you with the elementary questions
I agree experience will be the best teacher. Just trying to ensure this first one is edible :D...
Thanks for the quick and concise response
The baffle makes sense to me now, the other threads must have been dealing with multiple butts.
Thanks for clearing the foil up as well. It seems to be a personal preference no? do you have to foil? I may have to go back and reread that thread. I am...