Recent content by omahasmoker

i'm baaaack! i smoke my wings at 250 on the temp gauge. it hardly ever gets to 250 before the wings are done. 

thanks. it was a bunch of work, but it was worth it. next time it will be easier. i should have my other electric smoker built and i should be able to do it all in one shot.

i got the call earlier this year. a good friend of ours was getting married and would i please make some meat for the reception. how could i refuse a bride on her wedding day? i started first with 35 pounds of chicken wings. followed by 25 pounds of featherbones and 20 pounds of pork...

that insulation will work just fine. my 1958 GE fridge has cardboard insulation.  the fiberglass you ahve is even better than that. looks like you are off to a great start. i cannot tell how big your smoker will be, but 1500 watts is a good start. i have a converted fridge and i started off...

when the butts are that big, i have the store i bought them at cut them in half. it cuts hours off of the cooking time and you get more of the exterior bark and therefore more flavor in the finished product.

wonderful! i hate giving more than a few bites to the kids. it goes to waste and makes me cranky. i usually take st louis cut ribs in and have them cut lengthwise to make them smaller for the kids to eat. then we make them make multiple trips to the food table.

so, is this the end of the rack of ribs that they trim off to get "kansas city cut" rib racks? (the small end of the rack)? or is this the lower "chine bones" that are trimmed off of the bottom to get the KC cut racks (the bottom of the rack)? and how many bones are in each of them? i am...

i was going to buy a box of them and they were out. i got a 'rain check' and will get some next week. i have heard that they are good but never seen them in person. take some Qview and post pics please.

i agree with ShaneHolz, once the meat starts to expirate fluids at about 140 degrees, nothing else gets into the meat. all you get is a thicker "bark" on the outside. no more smoke ring formation occurs.

what exactly is in crab boil? being from the most landlocked part of the country, we dont use it much around here.

i have been misting my wings/ribs/chicken with a mixture of lime juice and jalapenos/chipotle 5 minutes before i pull them from my smoker. my kids love it and it gives a limey-spicy snap like they get when they go to the "buffalo wild wings" at the mall but without the $60 bill that comes with...

Fareway in Omaha has 10lb bags of frozen leg quarters for $.39 a pound. this is a once a year deal. get them while you can. i am cleaning out all the frozen peas and other crap in the freezer. i am making a donation to the food bank. we both make out on this deal. vegetables begone! make way...

i am looking at starting my build. what kind of plywood should you use? i know some of it has nasty glue that you dont want hot near your food.

you can brine all you want but i only brine turkeys. i use a electric smoker with digital controls and i always get a tender juicy bird. brining is good but is really slows down the process.

i am assuming that your heater will be in the bottom of your unit. i worked on a few commercial bakery ovens back in the day. the single sensor types usually put the temp probe about 3/4 of the way to the top on the side nearest the door opening. some waring and blodgett ovens have two probes...