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  1. et9q1y.jpg

    et9q1y.jpg

    • ddigitalpimp
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  2. 6qxted.jpg

    6qxted.jpg

    • ddigitalpimp
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  3. ddigitalpimp

    Apple wood smoked hot wings

    I was in the mood for some wings so i decided to smoke a batch. As you can see they are smoked on my trusty ECB with nothing in the water pan.  I kept the temps between 270 and 300 for crisp skin.  They were on the smoker for about 2 hours and 45 mins.  I didnt bother to temp them, I just went...
  4. 2dheeqd.jpg

    2dheeqd.jpg

    • ddigitalpimp
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  5. 33wqr20.jpg

    33wqr20.jpg

    • ddigitalpimp
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  6. 149tnch.jpg

    149tnch.jpg

    • ddigitalpimp
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  7. w86oeb.jpg

    w86oeb.jpg

    • ddigitalpimp
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  8. ddigitalpimp

    SoFlaQuer's Carolina Mustard Sauce

    made up a batch last night for a 10lb butt im going to smoke tomorrow.  best mustard sauce ive tried yet.  i have a feeling ill be saving this recipe.
  9. ddigitalpimp

    Monday's Pulled/Chopped pork w/qview

    it also looks good from northeast pa if you are keeping score   care to share that carolina gold finishing sauce recipe?  
  10. ddigitalpimp

    where did that video go?

    i love the way he kinda throws around the meat on the cutting board
  11. ddigitalpimp

    rib marinade

    thats what i was getting at with my questions.  maybe he just made a thin mop and used that instead of a nice coating of BBQ sauce at the end once or twice.  
  12. ddigitalpimp

    am i confused

    has anyone ever thought their chicken was too moist after a brine? i smoked a whole fryer (~4lb bird) after a 2 or 3 hour brine and thought it was too moist if thats even possible.  i smoked it sitting on the grate right above the water pan which might have added to the moisture problem. FWIW...
  13. ddigitalpimp

    rib marinade

    what was the mop?  i like my ribs finished with bbq sauce in the last hour of the smoke.  i like them wet and pretty heavily coated in sauce when i eat them.  sweet baby rays is a go to for me.  i always love the flavor.
  14. ddigitalpimp

    rib marinade

    id try to foil them 2-2-1 with some liquid instead of a brine if they are dry.  that should keep them moist. what are the details of how you smoked them?  did you stay around 225?
  15. ddigitalpimp

    Beer Can Chicken with "Frank"

    the smoker looks awesome.  i checked out the build in your sig.  really nice work my fellow keystonian go birds - on the smoker and the field.
  16. 34gka2p.jpg

    34gka2p.jpg

    • ddigitalpimp
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  17. ddigitalpimp

    PTSD - Pork Traumatic Stress Disorder

    looks good to me. what kind of finishing sauce did you put on them? cant give any tips on that smoker, i use a charcoal one.
  18. ddigitalpimp

    Ribs on my homebashed weber 'smokenchamber'

    from seeing some other member's results with the amazen smoker i wouldnt throw it under the bus like you did after one try. ever hear the old saying "its not the arrorw, its the indian" ?  i also wouldnt have packed two rib cuts per rib rack space like you did either.  they would cook more...
  19. ddigitalpimp

    Country Ham

    thanks for taking the time to write that up.  i am unfamiliar with that type of ham and that was what i was wanting to know.  thx.
  20. ddigitalpimp

    Tough Butt

    were you taking internal temps of each and pulling them off as they finished or did you just smoke them all at for the same length of time? 
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