Recent content by twingijon

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  1. twingijon

    smoking lasagna

    ATS32... Noted and thanks for the tip.  What did you use for your sauce? cheers.. twingi
  2. smoking lasagna

    smoking lasagna

  3. twingijon

    smoking lasagna

    Smoked lasagna has begun.  This is my first post with a picture... I am wondering if this is the way it should be posted?  Also wondering if there is any issues with showing brand names?  That being said... starting on the sauce tonite.  It's a homemade tomato sauce and going one to one with a...
  4. DSCN1039.JPG

    DSCN1039.JPG

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  5. twingijon

    New to smoking meat!

    not sure about the spice buildup... but i do have some advice on chicken... and the word is leg quarters.  Leg quarters in my opinion... have the best results for chicken.  I buy a 10lb page and brine it overnight.  What ever temp your smoker is at just check the temp on the chicken every so...
  6. twingijon

    Pork Butt - First Time (with pictures)

    I have found that after a good day of getting smoke... just wrap it in foil and in the oven to finish.  Believe me... you have plenty of smoke "goodness"!! enjoy... twingi  
  7. twingijon

    smoking lasagna

    Thanks for all the replies... it seems obvious now for no foil. Looking forward to Saturday... besides the lasagna we are smoking.. 10lbs of sliders... 8 lbs of chicken drumsticks (brined).. a 7-1/2lb pork loin... a ham... sausages... a beef brisket.. a meat bullet.. 2 boston butts... beans...
  8. twingijon

    hey all y'all

    Greetings from South Carolina... Been smoking for 10 years or so... and have a Brinkman.  Cannot get it past 180... but that's ok... so used to it.  My favorites to smoke is ham and boston butt... but have done a lot of things... some unusual.  Joined the forum to ask about smoking a lasagna. ...
  9. twingijon

    smoking lasagna

    hey y'all... Having a party and going to smoke a lasagna. Any suggestions on how to do it?  I guess just put the pyrex in the smoker with no foil? I am going to use smoked chicken ( leg quarters) and smoked pork as well as 3 types of cheese including sharp cheddar.  My tomato sauce will be 1/2...
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