Recent content by ricer2231

I have these thermometers in route to install in my OKJ Highland lid by the cooking surface and was wondering if you guys would happen to know what size hole I need.

Hello all. I just purchased my first OK Joe Highland (used) and can't wait to fire it up. This thread is amazing and has a ton of good info. I am in the process of making a tuning plate and a charcoal box now as the two mods I want to do first. The tuning plate I am making is going to be made...

I have made them before with sausage and they were awesome. I just wrap cheese stuffed jalapeños with sausage and smoke them over pecan wood for 1 1/2 hours on 275.

I tried to make armadillo eggs with deer burger this weekend and they were terrible. The flavor was good but they were extremely dry. Why? Is it because deer is such a lean meat? Would it help to mix it 50/50 with something like sausage? I did manage to salvage them by putting them in spaghetti...

My first chicken turned out really good. Tender, juicy, and basically pulled apart. The best part is the wife loved it too. Happy wife happy life. Lol. Thanks for all the words of advice and a special thanks to you dirtsailor. I am really glad I spatchcocked the bird. Start to finish 2 1/2 hours...

The armadillo eggs turned out awesome. They got done way early and I wasn't sure what to do with them so I pulled them and wrapped them in foil along with the brats. The video I watched said to smoke them on 275 for 2 hours but the sausage was at 180 in an hour. I will have to make the sausage a...

Send it my way. I'll try my best to choke it down. Lol. Looks good!

Well the smoker is smokin away with armadillo eggs and Brats for supper tonight and I bit the bullet and spatchcocked the chicken. I put a sweet rub on it inside and out and put it in the fridge to air dry until tomorrow afternoon. I'm gonna give it three hours to get to 165 IT and if it's done...

I have an MES 30 and was wondering,do any of you guys bring your electric smokers indoors to smoke in the winter? If it is set up with the proper ventilation would there be any reason not to? Just thinking out loud with the cold weather that's inevitably coming.

I'm in!

So basically pat the bird down with paper towels, apply rub, and place on a rack over a shallow pan to air dry in the fridge over night. Is it okay to leave the rubbed drying bird for say,15 hours in the fridge?

Dirtsailor just recently told me to add 1/4 t. baking powder to the rub that I'm going to do a chicken with to crisp the skin up.

I am using an MES 30. It maxes out at 275. Spatchcocking seems like a pretty simple process, I may try that.

As I continue my smoking adventure I am going to smoke a whole chicken this weekend. I started out with brats and then a bacon wrapped pork loin with smoked potatoes and green beans. I plan to put a homemade rub on and maybe even inject the breasts. Couple questions....... 1) Do you put the rub...