Recent content by stevetheteacher

Looking for an IT of 205 degrees, right?

Got a quick question: do I smoke with the fat cap facing up or down please? THANKS! Steve

Actually the shrimp were raw. I smoked them for an hour.

Here are some pics! :

I'm glad someone asked the rub question. I was wondering about that myself but never got around to asking. Thanks!

I only have propane - a Smoke Vault 18' - but I love it. Definitely easy to maintain a steady heat.

Ribs, shrimp, baked beans, corn, and smoked peaches for us today

Since I have to work Memorial Day, I am cooking the big meal today. The menu consists of smoked spare ribs & shrimp, baked beans, corn on the cob, and smoked peaches for dessert. I will take pcs when done. Wish me luck!

And I forgot corn on the cob, too!

Oh, and peppers.

Just wondering what types of fruits and vegetables you've smoked with good results. Here's a list of mine: Fruits - peaches, bananas Veggies - asparagus, potatoes, mushrooms

The wings DEFINITELY could have been smoked a little longer. Yes, the two-tone was a result of the wings laying on top of each other. Appreciate the feedback!!!

Had some time before my night job, so I decided to make some lunch. The meal consisted of smoked chicken wings, smoked corn on the cob, and smoked peaches. I was very pleased with the results. The chicken wings were coated in my poultry dry rub. Then I added a thin layer of homemade barbeque...

I posted two pics, but for some reason only one showed up.  Weird!