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  1. fpmich

    Do mods help? Really?

    Well... it's 3 days later, and I cooked my 4 meatloaves.  Forgot to take chicken out of freezer, so just the loaves this time. I got pretty much the same results as with the ribs.  I made two 2 1/4 lb. loaves and two 1 1/2 lb. loaves.  I placed them pretty much in the same spot that the ribs...
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  5. fpmich

    Ribs and Chicken Quarters

    Thanks Cliff,  I think I learned from you, not to stress out so much.  LOL This thread is actually an extension of the, "Do Mods help? really?" thread. I will be posting in that thread tomorrow, to show how the foil was located.  I couldn't get pic before because of fire box obscuring the see...
  6. fpmich

    Do mods help? Really?

    Hmmmm ........  Guess what? Tried something today, that just "MAY" lead to another mod for my CG.  LOL Baffle plate on sfb side. I was doing 2 racks of ribs today.  And I added ribs to smoker same time as I added the hot coals.  I use the 1st hour to warm and dry the ribs surface before...
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    Do mods help? Really?

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  12. fpmich

    Good morning fellow Michigander's

    I'm kind of leaning towards the dry cure when I try bacon.  Maybe I'll split a slab and do both, dry and wet brine, cures to see for myself, which I like better.  Time it so I can smoke them both at same time to keep the comparison consistent. I love good maple bacon, and I'm thinking it would...
  13. fpmich

    YardBird Green Chile Enchiladas..

    Thank you, and I hope you like the recipe.
  14. fpmich

    YardBird Green Chile Enchiladas..

    Those look good FarmerChad. Try this simple red sauce.   You may just like it.   It contains NO Tomato products at all!   See complete enchilada dinner post. Mexican Red Sauce: ---Spices--- 1 tsp. Smoked Paprika, hot or mild 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Black Pepper ½ tsp. Red...
  15. fpmich

    Good morning fellow Michigander's

    Your kids will love ya! Thanks for the tip.  I have a couple of GFS near me.  One 15 miles east and one 20+ miles west.  I will check with them. We used buy a side of pig from our daughter, but she got divorced, and now that it out.  That pig, kept the pigs.  LOL I always requested the...
  16. fpmich

    Walmart Beef ribs

    I've had this same problem with some of my spare ribs.  Now I only buy from one store, so I get same type each time, and I cook these 4 -1 1/2 - 1/2 to 3/4, and they turn out perfect every time. It takes time and practice to learn your preferred sweet spots for different meat.  But, you get...
  17. fpmich

    Maverick probe placement

    I use Thermapen  with chicken, steaks & brats.  Quick and accurate,  You can check a couple of different places, and still not lose much juice from meat. Especially with small pieces of meat, like chicken, that MAY have not all cooked the same.  I'll check every piece of my chicken and fresh...
  18. fpmich

    here we go again folks

    300* is good for beef.  400 to 450*?  good grief!  Only way I can get my offset up that high is to use coals right in the cooking chamber. Great for grilling and searing, but you're right it sucks for smoking. Nice use of old gas grill frame to mount your unit on.  Thinking outside of the box...
  19. fpmich

    Good morning fellow Michigander's

    So tell me about your Maytag smoker. How did Maytag get in the photo?   I have done bacon yet, but plan to this fall if I can find a source for pork belly's.
  20. fpmich

    Mold test

    That's amazing so far! Especially, as the smoked cheese is so close to un-smoked and under same bowl.  It certainly is exposed to mold spores and yet no signs of any growing.
Great deal on LEM Grinders!
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