Recent content by wick
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Newb with Qs
The first batch of wood burned/smoked for about 1.5 hours. The second batch about the same. All in all the meat was in the smoker for about 4 hours at 225. The chicken came out really moist. The skin had a realy strong smoke flavor too. I think Hickory may not be the wood for me and mine. I... -
Newb with Qs
Ok so I got it all set up and seasoned. Decided to do twice smoke spuds, and beer can chicken and one of these meat pies. But used burger and added pepperoni. http://www.smokingmeatforums.com/for...ght=fattie+pie Well over all the results were positive. The spuds and the chicken all got eaten... -
Newb with Qs
Piney I have one digital therm and planned on getting another, but dont I need one to monitor the temp inside the smoker? Or do you use the meat therms for this as well? -
Newb with Qs
Thanks Werd. Well I found a GOSM at a Bass Pro shop in Cincinnati, about 2 hours away, and I am heading out soon. The biggest one they have is 36"H x 24"W x 16"D for 199. From what I have read here I should replace the stock thermometer. Is there one you guys suggest? -
Newb with Qs
Well I think I am hosed on the GOSM. No Wal-Mart with in 100 miles has it in stock and the closest Bass Pro is in Toledo, about 2 hours from here. So is there another alternative? I am back looking at the Royal Oak Heavy Duty, at $400 ( with the side fire box) is there something else I should... -
Newb with Qs
Hiya, Kevin here from Columbus Ohio. I found this forum from a link on The Perfect Man Cave. Here is are pics of the bathroom remodel and poker tables I built. http://s53.photobucket.com/albums/g50/PokerWick/ Why am I linking this? Well, first to let you know that I am not a afraid to get my...
