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  1. OldSmoke

    First Smoked Pulled Pork!

    A successful smoke for the books! Good job. I use 250 as well.
  2. OldSmoke

    Melding

    I just made a batch of bourbon bbq sauce for the pulled pork dinner tomorrow. I have learned, to make dishes like pasta sauces, bbq sauces, chili, etc, a day or two before serving to allow the flavors to meld. After at least overnight, the sauces get much richer and complex. Foe example, the...
  3. OldSmoke

    Best pellet brand

    Who learned that from the good folks here!
  4. OldSmoke

    Stand-alone smoke generator

    Nice work! I’ve done a similar build that has worked fantastic. It is reliable, repeatable and holds temps within a couple of degrees. The external smoke generator is great for low temp smokes like salmon and cheese. I added a convection fan out of an old oven that is a game changer. No hot/cold...
  5. OldSmoke

    Gas Grill firebox Repair

    Could you make a template, and have a shop make a heavy SS patch that you could screw or rivet in place? Use SS fasteners.
  6. OldSmoke

    Bucatini All'Amatriciana

    I chose a Brunello di Montalcino. This is not a wimpy pasta and needs a bold wine to show it who is boss. The dinner was great! I started with crostini and Rose on the patio, followed by the Amatriciana and salads. I said it would be served at 6, I was eight minutes early! My pasta starved...
  7. OldSmoke

    Back At It!

    Thanks, it is one of my favorites. It’s a Chesterfield from about 1880. It graces almost every meal. I like to imagine all of the conversations it has witnessed in its time. I have a nice collection from about the same time period. I even have at least four on our sailboat!
  8. OldSmoke

    Bucatini All'Amatriciana

    Funny thing, that’s exactly what I am cooking this Sunday for my daughter when she visits from San Francisco! I found some Guanciale which is hard to find. What wine are you pairing with if any?
  9. OldSmoke

    1st time making pasta

    Keto prayers?
  10. OldSmoke

    Back At It!

    Nailed my sentiments exactly!
  11. OldSmoke

    Back At It!

    Today was great! We went to the Evergreen Aviation Museum. This is the home of the Spruce Goose. Fantastic! But, it gets old seeing all the aircraft I have worked on called antiques! Hueys, CH46, Bell 45, Hiller 12E. I’m still a teenager, what the heck? The next wave of family arrives Saturday...
  12. OldSmoke

    1st time making pasta

    Fresh pasta is the best! @flatbroke, what a nice thing to do for your wife! She married well!
  13. OldSmoke

    Back At It!

    BTW, thank you for the likes and comments. This month, I’m going to need all the support I can get!
  14. OldSmoke

    Back At It!

    Our daughter and granddaughter arrived yesterday. She is vegan, her husband has celiacs. It is a little tricky to cook. So, we made a rice bowl buffet. I grilled chicken that had been brined and then marinated in a homemade GF teriyaki sauce which is outstanding. I also grilled veggies including...
  15. OldSmoke

    72 oz. of jerky packaged and ready to go.

    I’ve been curious about freezing jerky. Does the texture remain intact?
  16. OldSmoke

    Back At It!

    Over Christmas, our over 100 year old cedar tree split at the top in a wind storm. The hotter, dryer weather is really raising heck with the western red cedars in our area. Quite a few were lost. As a result, I’ve been working nearly non-stop starting in February, to put things back together. I...
  17. OldSmoke

    Whats your secret ingredient?

    I’m still pretty new to smoking. My secret so far is a lot of research, listening, and I keep trying. And, I built a smoker that has consistent smokes.
  18. OldSmoke

    Easter Tri-tip, zucchini and beans

    Easter is full of mysteries. There is no mystery to the kindness you and your wife have shown to your neighbors. This was an Easter that will not be forgotten.
  19. OldSmoke

    Ham how long & what temp?

    I like the 5lb precooked half-hams from Costco and they tend to take around 3.5 hours give or take. I just did this 10lb precooked spiral cut and it ran a bit under 5 hours at 275 including me opening the door and glazing every hour. Man is it good! I take them to about 140, I will pull them...
  20. OldSmoke

    Let it Snow, Let it Snow...

    Wow. Ok, I’ll stop complaining about the weather.
Great deal on LEM Grinders!
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