Ok so I just got back from a week in San Diego and Anaheim. one thing I noticed is the restaurants and such that are smoking stuff (or just grilling on a wood fire smell absolutely awesome. anyone know what they are using for wood, I have never smelt that before.
I smelt that smell in sea...
Ok so last night I did pork chops in the smoker. I used my rib rub on them and then put them in for 3 hours at 200.
as expected they were good, but a little dry for my liking. I have hear people talking about brining, is there a simple home made brine I can use to keep them moist?
Well, I saw some steelhead trout at costco for a good price so I thought I would get some and try smoking it.
first pic, the fish was in the brine for 24 hours, rinsed, dryed and put on the smoker.
and seven hours later at 150 degrees here are the results.
from the sounds of it I will be...
well due to the amount of time it is taking me to build my fridge conversion I saw the masterbuild with the window was on sale so I ordered me one.
89.99 on sale, normal price 300.00 up here. don't know if it is the 30 or the 42 but for 89 bucks who cares ;)
any sugestions or recomendations...
Ok, so I have ordered the control ststem for heating my upright freezer build, and I have now turned my focus to the smoke generator.
I am wondering what people have done. I don't want to put a chip tray on the hating element, so I was thinking of building something like a smoke daddy, or...
anyone on here doing the northwest USA/westren Canada BBQ circut? I saw the MadCow BBQ truck and trailer flying down the road in Kamloops a couple days ago.. can only assume they were comming from Lynden, or heading to Calgary, or both.
Quite the neat looking trailer.
Please bear with me as I have never had pulled pork and I have only seen it on here and on Pitmasters.
so why exactly is it pulled? and is the only way it is eaten on buns?
I am thinking of trying one pretty soon, so I just was looking for info on why and how it is served.
Ok, so I am starting to get parts togeather to start my freeze build, but how do you figure out what size of an element you need?
I picked up a 1000 watt hot plate for 15 bucks so I am hoping this is going to be good enough for a 13 cuft upright freezer.
anyone tried 1000 watts on something...
to star smiling when the wife wakes you up telling you the upright freezer died during the night
now for the serious questions, it has a enamaled metal inside and outside, except for the trim towards the front and the inside of the door, so I just need to replace the plastic right?
Ok, so I am finaly getting used to the new board.. but I have one issue that could be kind of a big one.
Normaly when I come to the board I hit view new posts, and some days I get 20 and some days I get 300 (depending on when the last time I read everything was..
with the new board you get 10...
Ok I did BB ribs and they were out of this world using the 2,2,1 method.
I did side ribs last weekend and they were good, but didn't hold a torch to the BBs. I used the 3,2,1 for the side, and I felt they turnd out not as tender as the BBs with a lot more tug to them.
what is the difference...
Well got a request to smoke some more ribs so I finnished the new charcoal basket on my ECB and did the prep work yesterday. I decided to do some other stuff with the ribs.
time to start the fatty.
the rest of the filling
all wrapped up
ready for the fridge...
Ok so I have been looking at electric smokers for the last month and have a question.. why are they all so small? I have not found one that can hold a full rib rack on a shelf little lone two.
I have decided to build my own and was wondering if there is any important design conciderations to...
For thoes of you that have insulated smokers, I have a question or two.
I know that the insulation will let you smoke in colder temps, but how does it work when it is hot out? ie. can you do sausage when it is 100 degrees out. or will it not be able to get the smoke going?
Hi, I noticed Canuck rubber has centro smokers (MES) on sale and I was wondering how many ribs you can cook on these? I have a ecb gourmet right now and I can get about 1.5 racks per grill two if they overlap a bit, can I fit more on the centro?
Ok, so I have decided to start getting stuff togeather for my build now that I have my new welder. I have a few questions though.
I need to be bigger than my ECB but I don't want to be so big I am going to have problems so I was thinking a cylinder about 5' long but for the diamiter of the...
Ok, so I am asuming the name boston but is a reagional name or nick name, can some one tell me what the real meat cut name is as I have never even heard of a boston but till I started comming here.
Has anyone made a reverse flow which can run propane/natural gas, or wood? and if so did you do anything special in the fire box?
I was thinking that once and a while (or for all night smokes) it would be nice to be able to plug into my natural gas outlet and let her go. but I do like using...
well today is the day. after spending all morning tileing the backsplash in the kitchen I got my smoker going, got the ribs ready and threw them on. I was a little late getting them going as the smoker took an hour to get up to 225, so they have been apple juiced and foiled and are 30 min into...