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  1. calismoker

    tomorrows menu

    What a fatty. I hae been trying of what to do this weekend and a the ribeye sounds like a great idea. The smoke has made me longing the weekend and next smoke. Good job.
  2. calismoker

    What to do with chicken?

    hello, I smoked a whole chicken the other day. I found a brine mix on here and brined the chicken over night then smoked it. THe best chicken i ever had. I think the mix came out of jeffs 5 day course. if not search main page for brine, and give it a try. GOod luck post what you do.
  3. calismoker

    Helllloooooooo

    welcome, you will love the fatties. I made my first one about a week agoa and fell in love. Looking forward to reading how they turn out.
  4. calismoker

    Using wet wood?

    I use wet wood because of what I read when i first started, but what is the real difference with wet or dry? Is it the amount of smoke, is the flavor some how affected or is it the wet wood just smokes longer?
  5. calismoker

    Birmingham Al on board

    welcome and I know how you feel i recently converted from gas grilling to smoking. Have found a new love in smoking. Looking forward to reading about your adventures and hear how the brick pit goes if you do it.
  6. calismoker

    pork shoulder is in the smoker but ??????

    hello glad it your smoke was succesfull. I think bostonbbq is on it. I had a similar problem and it turned out my theremoter was not reading correctly. Also could be placement. I know on my smoker on the right side it is about 40 degrees cooler than the left and top is about 30 degrees hoter...
  7. calismoker

    Totaly ignorant, but not forever

    Hello Gardner Yeaw, glad to see you joined us. This is a great site and everyone likes helping so do not hesistate to ask. Looking foward to hearing about your adventures.
  8. calismoker

    Humble Addition (pic added)

    That looks great. Thanks for sharing. Wife wants to this next. If it tastes as good as it looks then it will be a nice treat.
  9. calismoker

    Better late than never

    Here is the finished product. The food was great and really have found a new addiction. The one problem is I always make too much food and always have left overs. Now this causes problems with the wife, but I end up then taking them to the office to share with everyone. Then there isn't...
  10. calismoker

    My humble addition

    Looks good. I showed your photos to the wife and she wants to try. Please post finished pohtos and tell how it tastes. Enjoy
  11. calismoker

    4th of July Smoke

    It all looks good. My mouth is watering. Enjoy your fiest.
  12. calismoker

    Holiday Babybacks

    Ribs look great. Enjoy your vacation.
  13. calismoker

    Better late than never

    Hello all, l Hope everyone is enjoying the 4th. Getting late start today with my smoke. After reading this week about what everyone is smoking it was hard to figure out what to do. So this weekend wife and I settled for a little bit of everything. I got, beef short ribs, baby back pork ribs, two...
  14. calismoker

    2nd round of pork butts and a fatty

    That looks incredibly tasty, going to try it tomorrow. congratulations looks like success.
  15. calismoker

    Newbie from Mass

    Welcome. Can't wait to here how the ribs go on the fourth.
  16. calismoker

    char broil silver smoker

    Hello i just started into smoking a couple fo weeks ago and have the same smoker. The bottow door is for controling the fire. I usualy have it about 1/4 open. The top door I use when I first get the fire going (all fire box doors open) and when i need alot of air in the chamber at one time...
  17. calismoker

    I'm "Smokin"

    That turned out great. The chicken and meatloaf are making my mouth water. Great job.
  18. calismoker

    Another New One from California

    Welcome from the central coast area. Have fun and looking to hear about your adventures.
  19. calismoker

    A new weekend and new smoke

    Update. Brisket finished. Pulled off smoker at 190 degrees. Wrapped up for an hour in a cooler. I was skeptical but trusting about this. You guys are awesome with advice. After an hour, I pulled it out of cooler and cut. It is incredibly juicy, and tender and has a fantastic flavor. The smoke...
  20. calismoker

    A new weekend and new smoke

    Almost four hrs in and fatty is done. I never would have expected how that would taste. I used hot spicy breakfast sausge two different types of onions, green chillis and sharp chedar. WOW! I am going to do more of these. The brisket is now in foil and 175 degrees and cooking away. I have...
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