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  1. little smokey

    Amzen what ?

    YOu can just unsubscribe at the top, click on subscribe and then unsubscribe if you don't want the notifications.
  2. little smokey

    Smoked Dried Beef with lots of Qview

    I have never really tasted dried beef before this thread only in my mother in-laws beef ball which is really salty and mostly cream cheese.  So when I sliced my first slice of this stuff I was amazed at how awesome dried beef is.  My first time my AMZNPS had issue so I did not really get it...
  3. little smokey

    Amzen what ?

    The Plastic bags mine came in had a bunch of small holes mostly likely from the somewhat sharper ends of the pellets which is why I went to the other containers.
  4. little smokey

    Pork Shoulder help!

    ALL I can say is WOW to the last post by SQWIB bravo.  My one cent I have to contribute is if you are looking for a good rub go with Todd's rub, you buy the recipe and make as much as you want with only paying the one time fee.  I love it as is but every now and then I tweak it based o what I...
  5. little smokey

    Electric oven into smoker

    Don't see why not but what do I know, so I think I will tag along to see what this turns into.
  6. little smokey

    Amzen what ?

    Also how are you storing your pellets?  I have mine in old clean dry milk jugs since we get really humid summers in the Midwest.  I still nuke mine before use and have not had issues since I have started doing that.
  7. little smokey

    Whole Chicken and Ribs at the Same time?

    If you want both but you want low and slow for the Ribs, well go for the low and slow just take the chicken out once it has smoked enough say at about 1.5 - 2 hours (depending on size) and finish it in high heat to crisp the skin in the oven.  I would not want to hurt my ribs but at the same...
  8. little smokey

    First Attempt

    Good job looks great and I stopped using water in my pan altogether since I got my AMZPS and have not noticed a negative in moistness or taste.
  9. little smokey

    brisket questions

    Why foil it?  If it is your first, go with what ever makes life easy for you and make you comfortable but I tried with foil then later without foil.  i will never foil a brisky again and after changing to just 50/50 salt and pepper for the rub I will never use another rub for BRisky again either...
  10. little smokey

    Keeping pellets dry

    I use old milk jugs that have been cleaned and dried then put a bit of plastic film on before screwing the cap on good.  I found that the pellets worked holes into plastic bags because of all the moving around.
  11. little smokey

    My first smoke

    Juicy meat?  Crispy Skin?  How did your rub taste?  I want more info because your chickens look awesome and I love the ideea of halving them.
  12. little smokey

    Brisket HElP Please

    OH just got your question about whether to brine or not, the spelling error lost me.  I would not brine myself I just don't see a need, my brisket was juicy and flavorful without it.
  13. little smokey

    Brisket HElP Please

    Did my first full packer recently and here is what happened. 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 nice salty bit of awesomeness, by itself it is salty but when that flat is sliced it...
  14. little smokey

    Chef's Choice 615 Slicer / Vacmaster 305

    Any problems with your slices not being even, I mean like thicker o one end than the other?
  15. little smokey

    Little Sizzlers

    I am coming along for the ride on this one because those little sizzlers are loved by family also.
  16. little smokey

    Getting my Fatty on.

    Thanks  for looking
  17. little smokey

    Lump Charcoal???

    I am going to ride along here with you BG and add a question.  Has anyone tried Cowboy brand Charcoal and how did it work out for you?
  18. Getting my Fatty on.

    Getting my Fatty on.

  19. little smokey

    Getting my Fatty on.

    Making two breakfast fatties both are chorizo and eggs mixed with kolby jack cheese. Using regular breakfast sausage and my bacon weave has some of Todd's rub on it. Smoking it with Pitmasters choice blend pellets. Finished pics to follow. Chorizo Chorizo cooked and added jalapeño diced...
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    • little smokey
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