Recent content by un4gvn1

These were a special request by SHMBO for her birthday. Happy wife... ect. Sorry about the crappy cell phone pix, but the SLR was too far away when I was assembling these. One pound Jimmy Dean Hot sausage, this time I used Sweet Baby Ray's, swiss (on two of 'em, smoked black pepperjack on...

I'll save you the effort. I should have included it in the original post anyhow... Al's Best Rub 1 1/2 cups raw sugar (turbinado) 1/4 cup red pepper flakes 1/2 cup granulated onion 1/2 cup granulated garlic 1/2 cup black pepper 1/2 cup smoked paprika 1/4 cup Spanish or Hungarian paprika

Safeway had "St Louis style" ribs on sale last week for 1/2 off, yesterday was the day. These were 3-2-1 ribs done @ 225* in the Traeger as I wasn't going to be able to babysit the propane smoker. The "set & forget" of the Traeger is really nice sometimes. Let me start with a shoutout to...

The holes in the racks are 1 1/16", which is the largest I can punch on the ironworker at work. Any future racks will have to either be done with the plasma torch or hole saw. In stainless the plasma may be my best option. If I go that route I'll probably make the holes triangular or something...

Finally tried out the racks I built a while ago. As I feared, the holes are too small for large jalapenos, especially when wrapped w/ bacon. Hard to tell from the pics, but the peppers are barely in the holes and are prone to tipping. The filling was simple as this was a first run, proof...

I did a couple of 19+ pounders last year using this technique (18 hrs @ 134.5 followed by 10 minutes in 500* oven instead of the torch), the thread is on here somewhere. Very nice PR, the SV really makes it foolproof, doesn't it?

We have to hope it didn't become a family favorite!

I meant to include a link in my first post... http://www.spiceman.com/ Enjoy!

I decided I needed "proof of concept" with the smoke tube & Traeger combo. Picked up a 12lb "nothing special" bird a while back. It's been thawed for at least a few days, so, Sunday was the day. Spatchcock, I didn't brine this one simply to keep things easy. Spice prep was Garlic Lover's...

I'm mentally "prototyping" a mailbox mod for both my propane and Traeger... ;)

More like a shameless copy (full disclosure, I've never seen one of Todd's units in real life), or if you prefer... an homage. Being a millwright with access to an ironworker, welders and various scrap metals, I have been in the habit of making my own, well, everything I can if I'm honest.

I posted a while ago with pics of the "first generation" home-built tube, I've refined the design slightly, and added a "foot", so it's time for more pictures. The reason this tube came about is the surgeon who worked on my knee is retiring, over the last ten years we've kinda become "buds...

I have a much used propane smoker on the back patio, I put the tube in the bottom and the cheese 2/3 to the top.

Because I have a hard time buying anything I can build, I present to you my first attempt at a smoke tube. It's roughly 2" around & 12" long. When I got it home, I filled it with pellets & put the Bernzomatic to it. It gave about 3 1/2 - 4 hours of smoke. Having proved it would burn out &...

To keep from overcooking the PR, you need hot & fast. If you can get your Weber to 500 or up, you should be fine. A lower temp will make the browning cycle too long, allowing heat soak into the meat and undoing all your good work. :cool: