Recent content by SistaSmoke

It most definitely has to mellow out imma let it sit for 2-3 weeks. If you want some I have more than enough.

Lol sorry I am on my phone trying to post this haven't gotten the hang of it yet please bear with me

Okay guy's I got this for us I just finished. I smoked Scotch bonnet, jalapeno, long hot peppers and pimento peppers for 2 hours using Tabasco wood. I added wood chips every half an hour to keep a constant smoke. I had to combined everything in batches because there were so many peppers. Per...

Thanks, just luck I guess, keep trying you'll get it eventually.:emoji_relaxed:

Hey..... me again. Has anyone made smoked hot sauce and if so can you give some pointers like how long would I smoke the peppers? Thanks:emoji_grin:

Perfect for a beginner. I'm in!

I'd mail you some but I don't think it would last. :emoji_nerd:

LOL no drooling LOL.:emoji_sweat_smile:

Appreciate it.:emoji_relaxed:

Thank you:emoji_grin:

Thanks for the tips I appreciate it, I will be trying some different things that I see and heard of. I did purchase the A-Maz-N-Pellet Smoker for some smoked salt that I made, that reminds me I need to hit that with a second smoking...But I will definitely need to invest in a wireless...

Thank you kindly:emoji_relieved:

Thank you :emoji_grin: Yup Pop's Brine is the Holy Grail of brine's :emoji_slight_smile:. I just added wood chips every hour so it came out as just the right amount of smoke. I wish I could share with you all it's so damn tasty.

Well I watched A LOT of video's on Youtube so I think that helped, as for my next project, I think I will try Bacon-On-A-Stick cause I mean who doesn't like bacon flavored ribs.

So I finally got my Electric Smoker up and running after all these months. Over the long weekend I brine two chickens using Pop's recipe (Thanks Pops) added some pickling spice and about 7 garlic cloves, injected, let brine in the fridge for 2 days, soaked for an hour, lightly seasoned with...