Recent content by wwdragon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. wwdragon

    1st brisket on The Hog W/Q view

    Spidey sense says here comes the stall lol grab a beer or a few and wait it out :)
  2. wwdragon

    1st brisket on The Hog W/Q view

    If I start driving now I will be there by the time it is done :) And yeah Foamheart has a point, looks really clean, as the song goes, get a little mud on the tires :) In for the Qview. Barry
  3. wwdragon

    Bear's Absence!!

    Hoping you get well soon Bear! Healing thoughts and prayers being sent your way........with smoke signals of course :)
  4. wwdragon

    1st time trying beef ribs, need advice

    Lol, got both anything else? IT temps? Beer? hehe
  5. wwdragon

    1st time trying beef ribs, need advice

    Hey all, Been a while since I smoked anything and I decided enough is enough, lucky me I got beef ribs on sale. However I have never tried this before. Any ideas, hints, are they like baby back pork ribs in cooking time ect..... I shall post of course the qview this weekend when I do them but I...
  6. wwdragon

    I hope I'm not in over my head. *Q-View**

    You owe me a new keyboard, spilled my beer reading that :P
  7. wwdragon

    I hope I'm not in over my head. *Q-View**

    You did an amazing job , my hat is off to you sir!
  8. wwdragon

    Chicken Thighs (Hickory Smoked)

    You get down here one day I will take you fishing, of course payment for said fishing will be me picking your brain for smoking tips :) Barry
  9. wwdragon

    chicken quarters help

    20 pounds or 1 pound will cook the same, once the IT hits 165 you are good to go. I am about to do again today 2 chicken quarters at 240ish and 4 hours is pretty much on the mark. Just one thing I learned from my first time smoking chicken, it takes on smoke FAST. My first cook came out a wee...
  10. wwdragon

    Smoked Chicken Legs - 1st timer question...

    Get any basic meat therm and just swap out the one it comes with. I have the same smoker (check out my posts) and I love it, but my therm was 100 degrees off. Also get yourself a good digital probe to put in the meat so you will know when it is done. Barry
  11. wwdragon

    Chicken Thighs (Hickory Smoked)

    Bear they look AMAZING wish I was closer to you so I could partake in your smoking goodness :) Barry
  12. wwdragon

    1st smoke

    Nice bark and great colour, looks super yummy to me :) Of course know you know you are totally hooked. Barry
  13. wwdragon

    Mc Cormick's Monteal Steak Seasoning

    The brand I use here actually in Montreal, is Club House. I have used their Montreal steak spice, Pork spice and montreal chicken spice. All of them taste amazing. Barry
  14. wwdragon

    Chicken thighs taste funny

    Wet Wood. When I started I always had the wood wet, I would soak it for awhile before putting it in foil in my BBQ, I did the same when I started with my smoker... why? Because when you buy a bag of wood chips, chunks, whatever it says on the bag to soak them before use. It was not until I...
  15. wwdragon

    Finally some sunshine after a week of rain, time for a beer can chicken, Q-View will come

    Over 1 week of rain and finally sun. I can't smoke a beer can chicken as the lid is not high enough but it is on the grill off heat and wood chips in a foil pouch. :)
See more
Top Bottom
Back
Clicky