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  1. lght

    1st 3 of the year

    I would have let them fully ripen as I prefer them red lost more flavor and more importantly HEAT!
  2. lght

    back in the bunny buisness

    Interesting thread.  I never knew anyone who raised rabbits for food, but I love eating rabbit stew.  Can't wait to see pics of the smoke!
  3. lght

    Small, yet awesome, patio garden

    Plants look good, but pretty small.  Did you amend the soil at all or is that just the soil that was there?  I setup an area similar in size for a friend and we dug out most of the "dirt" laid down a nice layer of plastic add good soil, perlite, and dolomite.  I gave her 3 layers of fresh worm...
  4. lght

    Water pan gunk

    I never use foil "in" my water pan, but I do put foil around the lip that goes down about 2" or so.  I found that the gunk usually is only on the top few inches from drippings so foiling the entire pan really isn't required. 
  5. lght

    woods for smoking salmon?

    I thought that would have been the problem, but now thinking back I only used a small amount and it was pretty close to the lit coals so I honestly think it was already burnt as I put on the salmon 3 hours after the other 2 meats.  It didn't taste bad, but didn't have that zip and richness I...
  6. lght

    woods for smoking salmon?

    I cooked it at around 220 until the internal temp was 140.  Cedar planks are perfectly fine to cook and smoke with.  I think the biggest misconception of them being poisonous spans from guys cooking with TREATED wood.  Untreated Cedar planks are sold in just about every BBQ store and are...
  7. lght

    woods for smoking salmon?

    I tried my first smoked salmon a couple of weeks ago and didn't like it much.  I did brine it and then did a wet marinade, and then add some light spices, but it just didn't seem to have the same rich flavor as when I do a cedar plank salmon.  I cooked them to 140 along side some ribs and...
    • lght
    • Thread
    • Replies: 17
    • Forum: Fish
  8. lght

    Where to find better Charcoal?

    Not sure I read your post correctly, but you don't want to use Kingsford because you can only get a chimney and a half out of a full bag?  What size bag and what type of smoker are you using?  I can usually get say 3-4 chimney's out of a 15lb bag and after doing a 6 hour smoke yesterday I only...
  9. lght

    first run on my 18.5 WSM

    I had the same thing until I picked up a can of pam and sprayed the sides and lids liberally and fired it up for about an hour and re-sprayed it.  That will actually "season" the smoker so it doesn't run hot without having to go through a few smokes.
  10. lght

    I would love to participate in an exchange!

    I would be interested in an exchange.  I grow my own peppers and have been for several years so I can offer various HOT and SUPER HOT pepper powders (example smoked trinidad scorpion powder).  I also have bottles of pure concentrates (a small perserved bottle of concentrated pepper mash used to...
  11. lght

    Beef Tongue

    Thanks for the notes.  I'll admit I almost never take written notes, so it's a big help that you have notes at all.  I'll post some info once I find fresh tongue in my area and get it on a smoker.
  12. lght

    Beef Tongue

    I'm looking to do some tongue pretty soon.  What temp did you smoke it at and what was the internal temp at when you pulled it.  Based on the other post 3 hours boiled (in beer) and 2 hours on the smoker with hickory.
  13. lght

    No disrespect to Mr Minion, but I don't start a fire like that...

    Ohh yeah you really need more coals when you put your stacker on.  I learned that the hard way the first time I used mine. 
  14. lght

    Dry Aged Ribeye Loin

    Do you monitor the ambient humidity level to ensure that your in range for dry aging?  I wanted to try and dry age at home in my fridge, but because my fridge has relatively low levels of humidity (in the 30% range) it was too low.  As a result I found that I wouldn't get the same type of...
    • lght
    • Post #19
    • Forum: Beef
  15. lght

    New here - looking to make a purchease

    Welcome to the forum.  I can't comment on that specific model, but the char-griller my buddy owned in the past worked as a grill, but was horrible as a smoker.  I think the problem with them is they use very thin cheap material which doesn't really hold temps much over long periods of time.  I...
  16. lght

    WSM Temp Question

    I noticed the same thing when I used my WSM for the first couple of times.  I figured because heat rises and the heat reflection of the new smoker from the lid (not seasoned) is why the temp on the smoker was much hotter.  I used a can of pam to season the lid and sides faster and noticed the...
  17. lght

    No disrespect to Mr Minion, but I don't start a fire like that...

    So you didn't see any variation in how fast / slow or the completeness in which they burned?    I usually do a 4-5 day fishing / camping trip yearly and this will be the first year i'm taking my WSM so i'll be trying out both methods as well.
  18. lght

    No disrespect to Mr Minion, but I don't start a fire like that...

    Do you ever notice the coals being smothered at all?  My only concearn is the air path into the smoker would be blocked and the coals would not heat up at the same rate and I would end up with cold spots or temp loss.  As it is now I don't get a "complete burn" when using more than 1 chimney of...
  19. lght

    No disrespect to Mr Minion, but I don't start a fire like that...

    Interesting setup.  I have a wsm and stocker and I typically do the minion method, but last time I used it I had 18 slabs cooking so I needed a lot more coals than I would normally use.  I noticed a bunch of coals on the left and right side didn't get lit at all although the coals closest to the...
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