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  1. C

    Importance of regular cleaning/vacuuming (clean smoke vs. white) - no smoke at all?

    Yes. I did it how he did it in the video and it came out great on the pellet as well I plan on buying an offset in the future
  2. C

    Importance of regular cleaning/vacuuming (clean smoke vs. white) - no smoke at all?

    Would the chicken dry out more with lower temps? Does it depend on the type of chicken part and skin and % of fat? I will try this with thighs, since the tenders (skinless from Costco) were kind of a bust yesterday, too dry. I did thighs using this guy's method a few weeks back, and they came...
  3. C

    Importance of regular cleaning/vacuuming (clean smoke vs. white) - no smoke at all?

    Seems I've been smoking incorrectly the last few months, or at least partially incorrectly on my Camp Chef DLX. I haven't cleaned it in a while and completely forgot about the clean "blue" good smoke that's the essence of BBQing/smoking. I've been smoking steak and chicken, and the grill would...
  4. C

    Ribeye from Costco

    Made these beauties today. What surprised me is how quickly they got to 130-140 degrees, less than 2 hrs at 215-225 F in the smoker, then just seared on a gas grill for the marks and char. Bought 3 at Costco for a total price of $55. Not bad. I was concerned by the amount of fat in each steak...
    • coss
    • Thread
    • Replies: 7
    • Forum: Beef
  5. C

    King Salmon critique

    does it get better after some time out? Lets say, a day or two after its smoked?
    • coss
    • Post #10
    • Forum: Fish
  6. C

    King Salmon critique

    yes, as an entree. That’s a long smoking time, but patience definitely pays off i see.. what is your smoke setting? I start with a lot of smoke and midway reduce it
  7. C

    King Salmon critique

    Thanks! How long does it take you guys to make it with low temps under 190?
  8. C

    King Salmon critique

    Smoked king salmon at 250F in a Camp Chef Smokepro DLX. followed this recipe and on youtube https://barbecuebible.com/recipe/maple-cured-smoked-salmon/ It did not come out as brown and flaky as on the video, but tasted great. Also, some albumin formed. The fish tasted a bit too fat, a lot of...
    • coss
    • Thread
    • Replies: 10
    • Forum: Fish
  9. C

    Filet Mignon

    Looks great! How long do you brine it for? I did filet mignon a month ago and salt (non kosher, iodined) and peppered it for 12 hrs before and it was amazing. Tried the same thing weeks later but with coarse kosher salt and it came out so salty it was inedible... wasted some expensive omaha...
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