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  1. deanoaz

    What do you drive?

    In the back is my 1995 Toyota T-100.  It is in great running shape at 178K miles, has always been the dependable vehicle in our stable and something I will probably not get rid of until it goes belly-up.  In the front is my fun ride for the moderate temp's in Arizona (read that as non-summer...
  2. Camaro #1.JPG

    Camaro #1.JPG

    • deanoaz
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  3. What do you drive?

    What do you drive?

    • deanoaz
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  4. deanoaz

    Smokin in the Desert

    If you try and cold smoke in the summer, you won't get the low temps you really need.  I have found it really helps to have a shady spot for your smoker; I have a screen I put up to shade my smoker from the sun, but the temps still are high.  Low and slow gets jacked up a tad around here.
  5. deanoaz

    Smokin in the Desert

    What does "outside Phoenix" mean?  I live in Peoria and also love to smoke.  This is a good site to learn smoking.   
  6. deanoaz

    sourdough starter...

    Dave, if you can get Squirrel to reply, she knows all about sourdough management and it might be good to send her a private message.
  7. deanoaz

    Electric Knives

    I personally like thick sliced bacon, but my wife likes thinner.  Can anyone comment on using an electric knife to achieve thinner cuts with bacon.  I have a good set of knives, but don't seem to be able to get any consistency in cutting bacon.
  8. deanoaz

    First Butt Ever - ECB Marathon Smoke

    I have read your whole experience over twice and I think the three causes were 1) Too many spritzes lost your heat; you got a lot heavier bark than I did, so that may be a positive out of it. I spritzed twice and turned the meat over at the same time. 2) Losing the fire sure didn't do you any...
  9. deanoaz

    First Butt Ever - ECB Marathon Smoke

    Wow!!!  I am astounded by your times!!  Would you believe the coincidence of my doing a pork shoulder today for pulled pork on my ECB.  I was running around the 275 to 300 mark, put it on at 7:30 this morning and pulled it at around 3:30 pm in the afternoon with the IT at 205.  I cannot fathom...
  10. deanoaz

    What's your occupation?

    Retired grunt, who lies around at night staring at the stars in Arizona.  If the government keeps screwing with my retirement, I may be staring at the underside of a grocery kart.  
  11. deanoaz

    Sand?

    Ha! Ha! Ha!  Good answer; I love it!
  12. deanoaz

    New member from Russia

    Whoa!!!  A member from Russia???  We are becoming worldwide!  Welcome from the Great Southwest Desert (Arizona), where the temps get up to 115 degrees F (not sure what that is C) .  We are looking for pictures from you and lots of your own recipes.  A lot of us over here had...
  13. deanoaz

    freezing pork butt?

    I had a butcher at the store where I pick mine up say that it is best to just leave them alone and freeze them in the packing they put them in.....it is very tough plastic.
  14. deanoaz

    Need info on Boneing knives

    Maybe I am crazy, but I have always used one of those Marttini fillet knives from Finland.  I just picked up one from Cabela's for $14.  A few hits on the sharpening steel, and it is right back to where I need it.  
  15. deanoaz

    AMNPS keeps dying out What am I doing wrong?

  16. deanoaz

    AMNPS keeps dying out What am I doing wrong?

    I wasn't trying to use it above a water pan WITH water in it.  I was just having it on the grate above the pan with sand in it and a small amount of charcoal in the burner pan below to elevate the temperature in the smoker a little above cold smoking. Sorry, Krazy, I wasn't trying to hijack...
  17. deanoaz

    AMNPS keeps dying out What am I doing wrong?

    My  experiences with the AMNPS are: When I put it in the charcoal pan (I have an ECB) in the bottom, by itself, and use it as a cold smoker, it has lasted for 11 1/2 hours. When I put it on the bottom on one side, with some charcoal chunks on the other side, separated by a metal divider...
  18. deanoaz

    A question about Pulled Pork (trust me, i am going to duck and run, but i have to ask)

    A slow cooker crock is a sealed environment, so the lower temp. has more of an effect.  225 on a more open smoker takes a little longer because there is more heat loss.  But, besides that, on a smoker, you get a smoke flavor......not so on a slow cooker unless you put in liquid smoke (ugh!).
  19. deanoaz

    Hello From Chandler, Arizona

    Welcome from Peoria, AZ.  Lots of good expertise to draw from on the forum.  I'm slowly learning all the southern Arizona members.  
  20. deanoaz

    Buckboard Bacon Question

    X2 with the High Mountain Cure and what has been said about zip-lock bags.  I have used that cure in the past and have gotten good results with it.
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