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Chicken Feet......
Darn good stuff and what a difference from the stores. I have one friend that refuses to eat them because she is drawn into those "Better" EB eggs and its commercial. However it does not stop her from inhaling the cakes, pies and brownies my wife makes from our free range eggs.- flash
- Post #30
- Forum: Nose to Tail
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Chicken Feet......
Always eat the eggs, but no poop in my laying boxes. I will eat necks now, atleast there is a little something to chew on.- flash
- Post #28
- Forum: Nose to Tail
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Gas or Charcoal Smoker
I had charcoal in an older GOSM, but converted it to propane. No matter what you get, they ALL burn wood. I just found the propane easier to control and is more of a "set it and forget it" than charcoal is. Even with the conversion, I still can use charcoal in the can I place on the propane...- flash
- Post #7
- Forum: General Discussion
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Done Temps?
They do not take long. Usually I look for an IT of 160º and some wrinkling of the skin. Standard 225 to 250 smoking temps will work. -
water pan..need it or not?
As long as you have the pan of water in place the only way you see spikes or fluctuations is when the pan's water is evaporating or possibly runs out. This is the benefit of sand in much colder temps. It will give you higher temps along with more constant ones and it will not run out.- flash
- Post #12
- Forum: General Discussion
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What's your occupation?
Me too. No more Newspaper Sports, Weddings or Little League Photography. Moving on to landscape-nature photography also. Maybe back out to your state again in the future Red Dog. Planning a trip to Maine, Vermont and New York for this next Fall.- flash
- Post #1,513
- Forum: General Discussion Sticky
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water pan..need it or not?
My opinion if pretty close to the same, but with out it, you are basically grilling. You do need that heat sink in a vertical be it water or sand or you darn well better be able to control your temps. In my old charcoal GOSM I would go up over 400º if I forgot the pan. Once in place, back down...- flash
- Post #10
- Forum: General Discussion
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Way too much smoke on a chuck roast...
Try Pecan for Chicken, then finish on the gasser to crisp up the skin. -
How Cold Are You?
Coldest so far in the NW/Central Florida area has been 22º- flash
- Post #63
- Forum: Blowing Smoke Around the Smoker.
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Chicken Feet......
I have seen what mine walk around in all day. Sorry, gonna have to pass on this one Dave.- flash
- Post #15
- Forum: Nose to Tail
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It's another Sirloin Tip Roast
I know alot of chucks seem better pulled at 205º. Could have helped to go longer without wrapping. I also placed the roast in a pan with some broth and tented it instead of wrapping tight with foil. -
It's another Sirloin Tip Roast
Yes, 7 bone chucks and underblades are probably my favorite two chuckies for pulling. -
It's another Sirloin Tip Roast
Well around 2 1/2 hours I was done with the sliced part of the roast. Very tasty with that Raspberry/Chipolte sauce. Let it rest for and hour and carved off a couple slices for our dinner, covered in some peppers and onions. Served with a smoked red potato and a Beck's Sapphire beer... -
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It's another Sirloin Tip Roast
Did so. Will put the pulled section on soon. Wait a bit for the sliced.
