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  1. skychief12

    Rub without taste

    neither one.
  2. skychief12

    Rub without taste

    That's my best guess too. I'll try adding more.
  3. skychief12

    Rub without taste

    The rub goes on the day before (afternoon). equal parts pepper, salt, onion powder, garlic powder + cayenne & paprika. I do use foil for crutch.
  4. skychief12

    Rub without taste

    Thanks for the good advise
  5. skychief12

    Rub without taste

    No I only use the rub. I cover it pretty well but not too thick. I do use the Texas Crutch when it hits 160. I wonder if that is causing steam to wash away some of the rub? What do you guys think?
  6. skychief12

    Rub without taste

    Did a couple of brisket flats lately. Finally got things where I want them. However I made up a couple different runs but none of them seem to add any taste. I think I added enough but any suggestions?
  7. skychief12

    SideKick or BBQ Sear Box Grill

    The SideKick also has double the BTUs. They are both the same price but like you I'm leaning toward the sidekick because of the additional options. I was just looking to see if this site had any experience with either.
  8. skychief12

    SideKick or BBQ Sear Box Grill

    Camp Chef's sidekick is attached to the smoker. It doesn't seem be be the same as the one on Ebay. "The Sidekick is just that—your pellet grill’s powerful partner in cooking crime. The propane powered, single burner accessory easily attaches to most Camp Chef pellet grills. It's designed to...
  9. skychief12

    SideKick or BBQ Sear Box Grill

    I'm considering adding one of these to my SmokerPro DLX. Does anyone have advice as to which one to pick and maybe why?
  10. skychief12

    Camp Chef SmokerPro DLX chamber hot spot

    I used my temp probe at various locations and I found that there is about a +20 degree difference between the hopper end (cooler) and the far end (hotter). Is there anyway to even that out?
  11. skychief12

    Smoked wings

    I just finished cooking up a second try. I followed your recommendation. The Monster Wing turned out GREAT ! Thank you for your help
  12. skychief12

    Smoked wings

    Thanks John, great info. I'm going to try this out.
  13. skychief12

    Smoked wings

    Thanks Warren, I'll try again with more heat. Does 270 sound right ? Or more yet ? I really don't want to add a grill. I'd be more incline to go back to my stick burner. I do want to try and live with this pellet pooper.
  14. skychief12

    Smoked wings

    I just got my Camp Chef SmokePro DLX and tried the Monster Wings in Jeff's Book as first cook. I used 225 degree and it took close to 3 hrs to get 165 degree on the meat probe. I used lumberjack's hickory. The insides had a decent taste. I would have liked more smoke flavor. The outsides was...
  15. skychief12

    IS THIS ROOM STILL ACTIVE

    Frisco, here
  16. skychief12

    New from Texas

    I'm in Frisco, Texas the north end of Dallas
  17. skychief12

    New from Texas

    Thanks and same to you Bear. Dong Tam sounds familiar looking on the map you were not that far away from Long Bin. I think I may have flown into Dong Tam. I was there 69 -70
  18. skychief12

    How did you come up with your screen name?

    Skychief12 was my callsign when I flew helicopters for the 195th Assault Helicopter Company in Vietnam
  19. skychief12

    New from Texas

    Hi, I've have not smoked for several years. Now that I have found this site I realize I was doing it all wrong anyway. After reading some of the posts here I just purchased an Old Country Wangler and need to get back to it.
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