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  1. tbsvswhite.jpeg

    tbsvswhite.jpeg

    • little smokey
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    • Album: First time smoking... how much smoke should be coming out of the top vent?
  2. little smokey

    Mini WSM Ready for Baseball Season

    Looks awesome, got about all my parts just waiting on bits and pieces now then I will begin my build.  Had to put the tamale pot to use this past weekend making tamales before I cut it up though.  lol
  3. little smokey

    Wings for SuperBowl

    These seem to be everyones favorites on this forum and I will be trying them here soon myself. http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
  4. little smokey

    what IT for thighs to do pulled chicken?

    Here is a newsletter with a good walk through from Jeff http://www.smoking-meat.com/may-9-2013-smoked-pulled-chicken
  5. little smokey

    what IT for thighs to do pulled chicken?

    I do the normal 165* to verify safe and thighs shred easy enough that I don't go any higher on temp like I would pork.  Usually turns out just fine.
  6. little smokey

    What do I do now?

    NOt that it means much but my opinion if it were me I would clean it and start fresh with a new seasoning session.  I mean it has hurt you once already why risk a brisket or rack of ribs the next time you smoke.  I am a lazy person but the elbow grease you are going to put into it cost less than...
  7. little smokey

    Best price on steaks (out of a roast)

    Awesome looking menu and fun night planned, by the way these little guys (stuffed jalapenos) we refer to as ABT's. Hope all works out for you.
  8. little smokey

    Foil pans for step 2 of 3-2-1 rib method

    I use the large pans instead of foil when I hit step 2 and add apple juice to the pan.  The ribs come out just as good as using foil but Like Glocksrock said about using the butter and brown sugar it would not work for that purpose.  
  9. little smokey

    Dried Beef - recommend internal temp

    I go with the Bearcarver way and pull it when it hits 158* in fact I follow his recipe exactly and all I can say is WOW and so do my in-laws.  Got some curing in the fridge now, pulling it for a soaking tonight then smoking overnight tomorrow.
  10. little smokey

    Kreuz Brisket and Clod

    I am no Kruez and I do not use Cayenne in my rub for brisket but here is what I did on my first whole packer and have not changed a thing since. Got a 12lber and based on past experiences with just doing flats, I know longer use a regular rub Just salt and pepper 50/50.  That bark becomes this...
  11. little smokey

    A Labor of Love

    Nice looking job their wish I cold smoke at work.
  12. little smokey

    Pulled Pork Leftovers

    Pulled Pork Egg Roll, wrap them in egg roll wrappers and fry them and serve with a BBQ sauce or whatever floats your boat. I wrapped some in canned biscuit dough and baked them, that was pretty awesome too.
  13. little smokey

    First cheese smoke!!!!

    So have you tried it yet and how about some reviews on your first try?
  14. little smokey

    looking for some reassurance? what am i doin wrong?

    The outside temp won't really kill the cooking temps of your smoker but the Wind will really jack it up, that could have been your culprit there.
  15. little smokey

    Full cold smoke today

    I just did my first cheese yesterday, well a trial run any way.  I am sure we will be hooked after that and my MES 30 will look like his above.  I smoked Pepper Jack, Monterrey, and Colby Jack using hickory for about 3 hours.  They sat out at room temp in the kitchen for about 6 hours then...
  16. little smokey

    Full cold smoke today

    Any finished product pictures, interested in the onion and how they turned out.
  17. little smokey

    Am I about to kill people?

    First of all you want to make sure the thickest part of your piece of meat hits 165 always.  So if it is a whole bird check the breast and the thigh to verify.  As for the dry part well you might want to research brining for your birds that will definitely help the dryness of it.  If it reached...
  18. little smokey

    I think I did some stuff wrong

    I have a question to add to this thread if you guys don't mind.  So once smoked the cheese sits out for a hour or so room temp before wrapping?  Also when wrapping is the cheese oiled?  Last one, after wrapping it is just stored in the reefer for aging? thanks for any input.
  19. little smokey

    Smoked Dried Beef with lots of Qview

    Since I currently have your attention I have a question.  After smoking how long can you store the dried beef in the reefer?  I will be freezing some this go around but this question popped in my head.  I store it in a freezer bag in my fridge at least the one that is currently being used.  I...
  20. little smokey

    So what are you guys getting into this Weekend?

    About a 7lb Brisky and some beef ribs.  Found the beef ribs in the in-laws stash in my freezer and have not opened them so I don't know if they are boneless or not.  They are paper wrapped from a butcher  and labeled beef ribs so I said they are mine now.  Possession is 9/10 the law right?
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