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Fruits of My Frustration
You need a good batch of hot coals to run it up to 350 and hold it. Be prepared to light another chimney full and pour those on when temp starts to drop. The SnP isn't real efficient, but you can get the temp up in that thing if you pour it too it.- k5yac
- Post #4
- Forum: Charcoal Smokers
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My first drum
Nice job on the drum smoker... I am getting more interested in building one too. Looks fairly straight forward.- k5yac
- Post #8
- Forum: Charcoal Smokers
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Q View - Best ABT recipe in the world - QView
Yep, ABTs are pretty much one of our favorites. Yours look very good... and I like the idea of a little seasoning sprinkled on top. Have to try that next time.- k5yac
- Post #10
- Forum: For New Members
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Bacon refreeze ?
Refreezing poultry and pork are generally no-nos. You can get away with it when using beef, but it sometimes does funny things to pork, chicken, turkey, etc.- k5yac
- Post #3
- Forum: Hot Smoked Bacon
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A Day In The Life Of A Republican
Right with ya there gorilla... a bunch of RDDBs to say the least. Let em drift through life blaming everyone else for what they don't have... in the mean time, let's keep the country running with our eeevil money and hard work. Checked your powder lately? Keep er dry. -
Newbie smoking for 50-75 this weekend
Hey Who... way to stick it out. Sounds like you made some adjustments and got on with the show, good for you. Let us know how it turns out! -
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Cheese smoke
More details... Average temp: 82 (just guessing, but that is a great number - some will get that) honestly... low 80s on average. It was a cool morning. Type of wood: Pecan Charcoal: Ozark Oak Lump Time: 1.5 hours The color of the cheese isn't much darker than it was originally, but judging...- k5yac
- Post #10
- Forum: Smoked Cheese
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Cheese smoke
Well, I finished my cheese. Pretty uneventful really... just folowed some of Jeff's advice. Now I see how I could possibly do this stuff in the heat of summer, with a little shade, but those 100+ days of August would be tough. Here is the cheese out of the package, cut into 1/4 pound blocks...- k5yac
- Post #7
- Forum: Smoked Cheese
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Cheese smoke
CHEESE IS DONE... PICS BELOW! I'm planning to smoke some cheese tomorrow since it is likely to get too hot in the coming weeks to pull it off. I stopped off last night and bought 5 half pound blocks (sharp cheddar, habanero, mozerella, colby jack, marble cheddar) and two balls of mozerella...- k5yac
- Thread
- Replies: 16
- Forum: Smoked Cheese
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Green or Not?
All right turkeys... there you have it. Pay up and you too can be green. Until then, don't complain. LOL- k5yac
- Post #9
- Forum: General Discussion
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Time for two butts?
If they are in at the same time, and the temp is where you want it, you are cooking them both. Estimate time for each by individual weight... i.e. If one is 8# keep it on 12 hours, if the other is 10# keep it on for 15, or in other words 3 hours longer than the other. Again, this should just... -
Green or Not?
Ok, well then I'm confused. But hey, I like the green.- k5yac
- Post #7
- Forum: General Discussion
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Green or Not?
The greenies are premium members, and blue are standard members. I think an OTBS member gets a royal blue color, and some of them requested to stay that way even if they have a premium membership. Not certain, but that's the way it looks to me.- k5yac
- Post #2
- Forum: General Discussion
