Recent content by smokednarwhal

Here is some salt and paprika I smoked a while back with apple wood. I love cooking with this stuff, smoked paprika on oven roasted cauliflower is one of my favorites!

Hi and welcome. I'm a Midwestern mainlander, but I have family in Kailua and I love to visit. I look forward to seeing your fish, we don't see enough of that type Q-view around here.

The ribs in your photo are gorgeous no doubt. I am very curious about what produced such different results. If it wasn't the fuel sorce then perhaps the issue is with temperature stability, humidity or wrapping?

Lump alone or with wood chunks? OP wrote that he only added two small chunks of wood, so my thoughts were such a small amount of wood along with lump charcoal didn't produce enough nitrogen. I too have achieved a good smoke ring with lump and a decent amount of wood.

Did you use lump or briquettes? Lump produces almost no nitrogen, and the smoke ring is produced by a reaction of the meat protein myoglobin and carbon monoxide and nitrogen. Briquettes and wood chunks along with a water pan or frequently mopping will produce the ring you are looking for. It is...

Just announced today, Humphrey's is now building reverse flow gravity fed cookers in three different sizes. http://www.humphreysbbq.com/smokers/the-gravity-feed-tank-i-ii-and-iii

Wow, that photo is a flashback! That fridge is not just kind of like my smoker build it is identical. It is definitely insulated with rock wool and makes a solid smoker. If you are interested here is my build thread...

Great idea, I love smokers built from unusual items.

2.5 to a little over 3 hours. I pulled them out one by one as they got to 155. The smoker ran pretty consistently at 250 to 260.

Thank you Mr. T, that is a great tutorial.

That looks great. I've never smoked cheese, but I would like to one of these days.

My mom and a friend showed up unexpectedly today with 5 huge (7 to 8 pound) loins and two 9 pound butts wanting me to smoke it all for them, and keep whatever I want for myself. So I loaded up the fire box with competition briquettes and nice baseball size chunks of hickory.

I finally gave the old beast a new paint job and door gasket. I don't use this one much since I bought a Humphrey's but I plan to use it for cold smoking and sausages.

I have a cubed pint so I can't comment on the capacity of the half pint, but I can try to answer any other questions about cooking on a Humphrey's

Great thread. I love my sous vide steaks so much it has ruined me for other methods. I vacuum seal 2" thick ribeye or porterhouse and into the water bath for 2 hours at 126 degrees. Then remove the steak, pat dry then season to your own personal preference (I only use sea salt.) Next I lay the...