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  1. smokinhessil

    Cilantro

    Thanks guys. I really don't like to dry out all of my left-over herbs and that seems like a great alternative. Keep the flavor and "freshness" alive while storing them.
  2. smokinhessil

    Pulled Pork on WSM - Q View

    You have to give a little more of you secret before anyone can judge whether it is great.
  3. smokinhessil

    Cilantro

    Thank you everyone for the info. If I do freeze it how long will it last? Also, does it have a similar flavor or does it lose quite a bit?
  4. smokinhessil

    They can't fly but they can smoke (with qview)

    Did you rub anything on the skin? It looks awesome.
  5. smokinhessil

    Breast up or down?

    I don't know if you need to use a milder wood entirely. Last time i did it I used a mixture of apple and hickory, which turned out awesome. I really like mesquite with chicken as well, but that could be because of my time in southern AZ.
  6. smokinhessil

    Another FNG to the forum

    good
  7. smokinhessil

    Hello From New Mexico

    That really sounds like a legit sauce. Hot, sweet and tangy. Where did you find that one?
  8. smokinhessil

    MES newbie with a few questions

    One way to do it, but definitely not my way. I would say cooking to 145 and wrapping has to do with your preperation. I like my pork for sure cooked under the old 170 mark, when we are talking about chops. You really don't gain any smoke between 165-175 while cooking, but you do help get rid of...
  9. smokinhessil

    Breast up or down?

    I have most definitely found that beer can chicken is worth it and the stands can definitely be nice. You don't necessarily need them but there are always those funky birds who do not want to stand up. Make sure that you season the beer as well as under/over the skin when you make them. A great...
  10. smokinhessil

    Another FNG to the forum

    Welcome man. I am sure that you will find the informaton you need to for your brisket. I did my first one a few weeks ago based on a recipe from here and it was great. Good luck and good smoke!
  11. smokinhessil

    Pulled Pork on WSM - Q View

    Right on. Thanks for the info. Pretty soon here I am going to have to start worrying about smoking in cold weather. I did most of my smokig in AZ and recentl moved to WI. After I got my smoker for Xmas I was lucky it was electric.
  12. smokinhessil

    Pulled Pork on WSM - Q View

    What smokers have you used before? I haven't used a WSM before but I really do love the end result of using my old charcoal grill as a smoker. Was it pretty Easy to regulate temperature with this only being your second smoke?
  13. smokinhessil

    How to get Rank at Smoking Meat Forums

    Using the smoker is always a good thing for me. Get to make delicious food and the fiance likes the smell. She finds me a little more desirable with the smell of bbq and gun powder, what a good quality! Talk about a good day.
  14. smokinhessil

    Deboned stuffed smoked chicken.

    Thanks alot! That really did look expertly done and I will definitely use that in the near future.
  15. smokinhessil

    Deboned stuffed smoked chicken.

    Thanks timber! I checked the video and it is alot easier than I thought.
  16. smokinhessil

    Deboned stuffed smoked chicken.

    I would love to try out this recipe. The only thing that I am really wondering is how to cut a chicken like this. I think it is called "spatchcock" or something along those lines. I have never done it beofre so if someone has a little advice that would be awesome.
  17. smokinhessil

    MES newbie with a few questions

    I have the same type of smoker and it works pretty well. I would not worry about being over-smoked as long you just add wood based upon the amount of smoke. When the vents have smoke coming out you are good to go. There is nothing wrong with a thin smoke but as said before you should pay...
  18. smokinhessil

    Hello From New Mexico

    Welcome Bill. I normally use an electric smoker as well but the side-by-sides are awesome. New Mexico is beautiful. I have driven through Las Cruces many times but I have mostly been up near Albuquerque. I think you should definitely take advantage of the awesome chilis you have close to you...
  19. smokinhessil

    New and excited

    That is quite the undertaking. What drove you to build something like that?
  20. smokinhessil

    Cilantro

    I don't know if I will be sending any to you, but I sure could. You gave me a great idea for some care asada with mexican corn. I will try and put some pics up, but I don't think you want me to send that standard shipping.
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