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Smoked "Huli Huli" Cornish Hens
Wow, this is great. On the "to do" list. Thanks -
Me catching up post!
So It's been a ruff couple of months and I haven't posted to much. Life update; Divorced in November (who would of thought I would have to start dating again at 51 ), one of my two staff members had to resign, I had 2 surgeries (doing well thanks), My folks invited me to Palm Springs for 5 days...- werdwolf
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- Replies: 9
- Forum: General Discussion
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First Boston Butt on MES 30
I assume since you mention chip tray that you have an MES. Either way preheat smoker. smoke 225. take temp to 150-160. some keep smoking here but I foil. This can if need be moved to the oven. Many times I will start around 4-5 PM, then after foiling turn the MES down to 200 and just let...- werdwolf
- Post #4
- Forum: Grilling Pork
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Hickory, Cherry, Mesquite?
I am pretty simple guy. mesquite for birds (do not over smoke it) cherry and/or apple for anything other than sausage Hickory for sausage based smoke. I am going to play more with my AMPS, but for now that's what I do, speaking of the, got to get some birds in the brine soon!- werdwolf
- Post #2
- Forum: Woods for Smoking
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Sweet and Spicy Chicken Wings. Im sure getting better at this.
man those wings look great -
First time Salmon smoke - need some help.
Here is a link to my first salmon smoke. I try to keep the sugar content down but get that flavor by using a little molasses and less brown sugar in the brine. If you are using a "lite" wood like Alder, after the brine process let the fish sit in the fridge and after a couple hours the...
