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Recent content by Workaholic

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  1. Workaholic

    Looking for a specific bbq sauce recipe...

    Pretty sure it's half... and that is the one I was looking for. Amazing on ribs
  2. Workaholic

    Looking for a specific bbq sauce recipe...

    You are absolutely amazing. Found the one I want. Screen shot attached
  3. Workaholic

    Looking for a specific bbq sauce recipe...

    I'm looking for a fairly specific sauce recipe, that had been over on the old Smoke Ring forums. I found it late last week, but didn't screen shot or copy it. Went to grab it today, so I could get it made for ribs tomorrow. And the forum is now gone. Don't know who posted it, but, I know it...
  4. Workaholic

    Not Enough Smoke on my Meat

    As mentioned by @jcam222 The easiest way to tell would be what your smoke ring looks like. If you aren't getting much of one, it may be too much draft, and you may need to adjust the draft, preferably by adjusting down the intake, bur if there isn't an adjustment there other than opening and...
  5. Workaholic

    Not Enough Smoke on my Meat

    I'm kind of curious about the size of the openings from the firebox, and to the smoke stack. That looks like the stack is what, 4 inches in diameter? I'm honestly wondering if there's too much draft, and the smoke isn't staying in the chamber long enough.
  6. Workaholic

    How to get bark or heavy smoke flavor on Old Smokey Electric Unit?

    Looked at it, and have to agree, a vent on the top would probably help. Me, myself, I'd probably use a replacement vent for something like a weber wsm or smokey joe, or the like.
  7. Workaholic

    Why are my chicken legs bloody?

    As I was digging through the links and info in this last night and today, I came up with a question, that I'm not entirely sure was addressed. I know brining effects the mistress of the meat, but how does it effect the pasteurization process, or does it?
  8. Workaholic

    Why are my chicken legs bloody?

    This is exactly what I needed. Explains the issues I ran into. I really appreciate the help with this. Thanks, Ryan. Rich
  9. Workaholic

    Turkey help, please

    Appreciate it. I look forward to hearing his wisdom on this. This has been a head scratcher for me. Rich
  10. Workaholic

    Smoking in aluminum trays

    I put the meat on the grate. Depending on what I'm cooking, I may put a foil pan on the grate underneath to catch drippings. Other than that I use them to put the meat in after I pull it from the smoker, to bring it inside.
  11. Workaholic

    Turkey help, please

    That's a good looking chicken. I'll have to look for some cooking string or twine. Looks like I have 2 items to try for the next poultry smoke, tying it and removing the water pan. Thinking about things, the smoker had settledin around 260 with just one vent open. I had opened the other two...
  12. Workaholic

    Smoked Cream Cheese

    That's some good looking cream cheese. I'm going to have to try that one of these days. Looks like I'm on the hunt for some peach rub.
  13. Workaholic

    Turkey help, please

    Almost forgot the obligatory pics. Sorry guys. I also tried the weber charcoal lighting cubes. I definitely did not like the black smoke rolling off of them, but I can't deny the results they produced.
  14. Workaholic

    Turkey help, please

    That was part of the problem. Couldn't get it up to that temp. 325 was my goal. It's why I'm looking into forced air.
  15. Workaholic

    Back to cast iron skillets

    This has been some interesting reading. I have several pieces, including a porcelain coated Dutch oven and a deep skillet. I love using them. I have 3 pieces I have to re season. One of them is well over 100 years old, from my understanding. Unfortunately, it, as well as two lodge pans got...
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