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Need Wood
i have a buudy that has a lot of pecan still left over from the ice storm we had last december that he would love to get rid of....he gave me a ton of it and i will have pecan for a long time....now alot of the wood he has is still in lengths of 6-8 feet long and he has a some of chipped pecan...- doctor phreak
- Post #2
- Forum: For New Members
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Chicken Help
hey hand i would probably do the middle rack and just watch the temps everyone now says poultry is fine to pull at 165 deg...im old school and i like to take mine to 175-180 but if you do this u would be fine.....good luck and happy smoking- doctor phreak
- Post #2
- Forum: Poultry
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Defrosting Time
3-4 days sound good to me... i just did a 12# butt for the july 4th and i sat it out in the fridge on the 1st of july ...it was fine.....but the 1 thing i did notice when i had it sit out that long in the fridge was when i cut open the cryovac bag boy the smell about knocked me over...all the...- doctor phreak
- Post #3
- Forum: General Discussion
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Tailgating
super remember ad ( adrian peterson ) came from here first " oklahoma " he was pretty much consider a god here and i was one of the followers..- doctor phreak
- Post #2
- Forum: General Discussion
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Deep fryers
best deep fryer i have is my dutch oven ...stays hot doesn't really cool down..works great plus you can use many other things- doctor phreak
- Post #2
- Forum: General Discussion
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First Brisket Smoke
pa that sounds pretty expensive could be the area you are in...but i bought a packer cry o vac 13 lbs for only 25.00 bucks but what i did was threw it on and smoked for about 6hrs then foiledfor 4 hrs and then back on without foil for about 2hrs to set the bark and in the cooler for 1hr and it...- doctor phreak
- Post #4
- Forum: Beef
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Fatty Rolling Tutorial w/ Pics
buck good job for doing this post ..haven't done a fatty yet but with this post when i do it should be pretty easy...thanks and points to ya- doctor phreak
- Post #19
- Forum: Fatties
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fatty
best and easy way...is go to the store buy a roll of sausage any flavor and throe on the smoker couple of hours @ 225-250 until it hits about 160..thats it easy pleasy..then you can move up to stuff a fatty- doctor phreak
- Post #2
- Forum: Fatties
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Cookin' for the Whole Town
you know lawdog i have a office there in lubbock that i might have to make a trip there to see whats going on and then stop by...nice lookin rigs btw- doctor phreak
- Post #3
- Forum: Catering & Large Group Gatherings
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Seasoning Smoker
ditto what rich said....just think of it this way...you season cast iron skillets and do...right....well a smoker is virtual the same you want to burn off all the stuff mfg put on them and then you add a layer of oil to the inside of the smoker and run that thing dry ( meaning no meat ) and get...- doctor phreak
- Post #3
- Forum: Wood Smokers
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Stuffed Pepper Recipe
piney this sounds pretty good..me and my wife love stuff peppers we will definitely try this reciepe ...thanks- doctor phreak
- Post #4
- Forum: Fruit, Nuts & Vegetables
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Hello from Bville Oklahoma
welcome to the forum from another okie- doctor phreak
- Post #6
- Forum: Roll Call
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Interesting facts about the human body
nope my thumbs are small to begin with- doctor phreak
- Post #3
- Forum: Jokes
