Recent content by yat-yas
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No Boil Smoked Mac & Cheese
I see what your saying. After seeing how fast the butter melted, it probably didn't make any difference. It was just an idea I had and figured I would give it a shot.- yat-yas
- Post #30
- Forum: Side Items
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No Boil Smoked Mac & Cheese
- yat-yas
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No Boil Smoked Mac & Cheese
Getting ready to make my first smoked Mac and cheese when I came up with this idea. I made a boat to place above the pan to place the butter in and smoke the butter as it melts and drips in to the pan. I put two holes in it with a screwdriver. Any thoughts on this? Good idea, indifferent?- yat-yas
- Post #28
- Forum: Side Items
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14735222491191362681240.jpg
- yat-yas
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- Album: No Boil Smoked Mac & Cheese
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First time Mac and Cheese
I am thinking of making some for a family reunion. It would be the first time for me to try this and I have heard it's good. What wood is suggested for smoked Mac and cheese? I might just use your recipe driedstick. Sounds easy enough. And how long roughly does it take to smoke?- yat-yas
- Post #20
- Forum: Side Items
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Averaging temps
I am using a smoke hollow. The temps seem to be all over the place with this one. I get it set finally then open the smoker for more wood and water. Then it takes me about 30 mins to get my temps back where I want them by constantly having to adjust the thermostat. I have been thinking of buying...- yat-yas
- Post #5
- Forum: General Discussion
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Averaging temps
Thanks! I have been wondering about this for awhile.- yat-yas
- Post #3
- Forum: General Discussion
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Averaging temps
I use an electric smoker. I found a good deal on it and i am fairly new at this. With the element heating up and shutting off how do you get the temp you want? Do you just average it out from your hi and lo temps and go off that? So if i wanted a temp of 240. I should would want something like a...- yat-yas
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- Replies: 5
- Forum: General Discussion
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What's your occupation?
After the Marine Corps, I got my CDL and have been delivering groceries for almost 12 years now. Currently employed by US Foods after they bought out the company I started with.- yat-yas
- Post #1,768
- Forum: General Discussion Sticky
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Dried up country style pork ribs
What kind of fat content are you getting? The ones I get from a reputable source are very lean. But they are lean anyway correct? I will have to try the brine. Shouldn't I have gotten the same effect from wrapping them in foil with apple juice? Although adding butter sounds really good too. -
Smoking in Iowa
I have been using this site since around December. Finally signed up. I used to usenhance charcoal. But realized I had to much inconsistencies. Found an electric on sale and have been using that since between black Friday and Christmas. I like the consistent heat. I am looking into maybe some... -
Dried up country style pork ribs
My wife is to the point she is sick of CSPR because I keep trying to get them right. I had heard 3-2-1. That didn't work. So I cut some time, still dry. Tonight I tried 1 hour on the smoker, then wrapped and added apple juice for an hour and finished with 10 mins out of foil. Still dried up. I...
