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  1. BSR2.JPG

    BSR2.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: First shorties
  2. superdave

    3 yr old MES 40 is dead!!

    It seems like it was just this week that I read where a guy had a similar problem and found a burnt wire.  The fix was as simple as stripping back to some fresh wire and making a new connection. 
  3. superdave

    First shorties

    I'm not sure I did it right but trimmed the back side the best I could.  I've coated them in a garlic & pepper rub and back in the frig awaiting smoker time.  The thickness of the pieces vary pretty dramatically.  Do I pull some sooner than others or just have some over done ribs in the batch? 
  4. superdave

    First shorties

    I guess when you are as short as I am, you avoid cooking short ribs.  LOL! Tomorrow will be my first shot at them and have a question.  When one buys them at the store already cut in single, 4" sticks, does one pull small pieces of membrane off all the pieces?  Can it be done at the end?
  5. superdave

    Smokin-It #4 now includes an Auber controller.....

    Thanks!  Is there a better place to buy other than direct? 
  6. superdave

    Country Gravy Recipe help

    Medic, my gravy brother!    And if you like a little heat, add a couple shots of Tabasco hot sauce.
  7. superdave

    Ice Water?

    On different shows I've seen they talk about adding ice water to the grind to keep it from getting gooey.  Is that the correct method and how does one know what rate to add the ice water?
  8. superdave

    Oh yeah? Well fine then.

    With markets starting their turkey sale pricing, I'm up to 3 in the freezer already.  Maybe you can pick up a couple of extra birds and experiment after Thanksgiving? 
  9. superdave

    Installing an Auber controller

    Thanks CW, it was buried deep! 
  10. superdave

    Smokin-It #4 now includes an Auber controller.....

    Martin, I'm considering a #4 and would love to hear what you have ordered after the fact or done differently.  Thanks, Dave
  11. superdave

    Installing an Auber controller

    ???? Where is the SI section on this site? 
  12. superdave

    methods for smoking pork ribs

    My foil add is brown sugar, butter, maple syrup or honey and a couple shakes of rub. I had pretty high confidence in my door thermometers until I dropped my maverick probe down the vent hole and found out my box temp was really 30 degrees hotter than the door gauge.  So, all the time I thought...
  13. superdave

    Ceramic Tile as a baffle/tuning plate...

    I use ceramic tiles in my bbq to make it an oven.  If you can find unglazed tiles you would be ahead as sometimes the glazed tiles crack due to the heat expansion differences from one side to the other.  Your furnace bricks would be perfect.
  14. superdave

    Electric Smoker

    Did it have anything in it?  275 is for loaded with meat and possibly a heat sink.  It wouldn't surprise me to be higher if it was empty.
  15. superdave

    Brisket Inter Temp Debate???

    When I pull my brisket for foiling I often "sample" and there are many times that I think I could eat it right then.  Yes, there is a little bit more chew but certainly edible. 
  16. superdave

    Biscuits & Gravy?

    Has anyone smoked sausage and a gravy for biscuits & gravy? 
  17. superdave

    Electric Smoker

    There are expensive, insulated electric smokers and less expensive, non insulated electric smokers that guys go to a lot of effort to build boxes around and wrap with blankets.  What's your mind set or budget? 
  18. superdave

    New Smokin-It #3 Too much smoke

    I've only eaten food off of someone else's Traeger and found it to be very light of smoke so maybe that is a taste that you have just become real accustom to?  But that's the beauty of smoking your own food, smoked to your specifications. 
  19. superdave

    Foil or not foil a double smoked ham?

    Twice smoking a ham (which is already pre-cooked) is to add some more smoke and heat to internal temp for eating.  Simply smoke at the recommended cook temp on the ham label, usually 275 degrees and 15 minutes/pound.  I smoke for half that period of time and foil for the second half to prevent...
  20. superdave

    Deep fried turkey question. I know it's not smoking.

    I always do things the hard way, so, my mind immediately jumps to smoking the bird for a while and then dropping in the grease. 
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