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  1. alblancher

    Help! New and lost.. Apple Cider Spray???

    Apple juice would be better
  2. alblancher

    Debating to get a Charcoal/Wood Grill vs a Charcoal/Wood Smoker with offsite firebox

    You may consider getting the grill you want and buying an inexpensive Brinkman "bullet" R2D2 looking smoker.   This way you are happy with the grill that you use all the time and you can try smoking for only a few dollars more.    You can also do both at the same time with two separate pieces of...
  3. alblancher

    Food Safety Chit-Chat

    Basic food safety has to be taught to everyone that visits your kitchen during food prep.  I can't tell you how often someone uses a towel to wipe up spilled chicken water then uses the same towel to dry their hands after washing them. At Sams one morning I saw one of the sample servers remove...
  4. alblancher

    As if Beef prices are not high enough hold on to your hat Pork is going up too!!

    Pig virus threatens US outdoor grilling season AFP 15 minutes ago Quartered pigs are smoked at on a barbecue on July 12, 2012 in Charlotte, North Carolina 1 of 3 Quartered pigs are smoked at on a barbecue on July 12, 2012 in Charlotte, North Carolina 1 of 3 Quartered pigs are smoked...
  5. alblancher

    Lurker turned member

    Welcome Steve
  6. alblancher

    stick burner vs charcoal users

    If you smell it and don't see it you're doing fine.  I think optimum is when people walking their dogs in the street are looking around trying to find where the great smells are coming from but don't realize it's your smoker!
  7. alblancher

    First Time Cheese! With some Qview

    Maybe you're smoking at too high a temp and that's weeping from the cheese on top?
  8. alblancher

    First Time Cheese! With some Qview

    Wipe it off, more then likely it was moisture falling from the top of your smoker.  If you continue to have the problem I don't see why you can load the lower racks and put a piece of aluminum foil on the top rack to act as an umbrella!!
  9. alblancher

    Pork butt bones

    Give the meat and bone a good coat of Toney's Creole Seasoning, put in the oven till well browned and crispy.  That's some good gnawing PawPaw
  10. alblancher

    What internal temp for corned beef?

    160 is safe temp,  I would simmer on low heat in lots of water till you get the tenderness you are looking for.
  11. alblancher

    Will following this method result in a "lightly smoked Pork Butt"?

    The main contributors to "Heavy Smoke" are Thick white smoke from the fire will contribute a creosote taste Strongly flavored smoke woods like Mesquite Hickory is a bit stronger then Pecan which is about the same or stronger then Apple.  I recommend keeping the smoke Thin and Blue and using...
  12. alblancher

    Costco vs Sams

    RD carries several grades of beef and cuts you don't normally find at Sams.  I think they call 40 lbs a case so you can go through the displays instead of taking what comes in a cardboard box.   RD does have some really good sales that I take advantage off especially for fish briskets and butts...
  13. alblancher

    High mountian buckboard bacon cure

    Sure,  why not?  Just don't add anymore cure without knowing how much is in there already. Welcome to the forum 
  14. alblancher

    Lockport, Il

    Welcome to the forum Oldcanalsmoke
  15. alblancher

    Smokin Hubby/ Grillin Wife

    Welcome!
  16. alblancher

    Just signed up today!!!

    Welcome!  Glad you joined us
  17. alblancher

    Steel Gauge Inquiry

    Wood River kind of nailed it. I don't think 1/4" steel is a deal breaker.  The heavier steel will make it a better, easier cooker because it will hold the heat and moderate temps better.  The heavier steel will also make the smoker last longer.  If the builder knows what he is doing it is a...
  18. alblancher

    Smoking larger Turkeys

    Welcome to the forum Do you think stuffing the cavity and tying the legs may have forced you to cook it a bit longer then needed?  I would think that leaving the cavity empty and trussed open will allow the smoke and heat to cook the breasts from the inside.   Since you are cooking at 325 I...
  19. alblancher

    New Member

    Welcome
  20. alblancher

    To Water or Not?

    Hey Smokerelli There are several reasons to use a water pan It acts like a heat sink helping to stabilize temperatures It will add moisture to your smoker If you are not using splits are large chunks of wood it may be a good idea to make use of the water pan for the moisture I save any...
Great deal on LEM Grinders!
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