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  1. up in smoke

    Any Pellet Munchers out there?

    Well Mike…just watch those specials at Sams and Costcos when they have boston butts for 99¢ a lb and chicken thighs for the same, Buy bulk and cut your costs! Where theres a will theres a way Hint! Get a Foodsaver, Nothing better than coming home from work late, grabbing a packake of pulled...
  2. up in smoke

    New Member

    Well You have come to the right place! So stoke her up and letâ€8482s get ta smokin!
  3. up in smoke

    Here In PA

    Welcome SmokeinPa, Heck we may have to annex Md soon so we have more room on our map! Welcome!
  4. up in smoke

    Results of first Turkey smoke....

    Sounds like a long time for something that is basically hollow. I’ve never smoked a turkey more than 5 hours (and that was a 14 pounder)! Did you start smoking while it was still partly frozen? I think you are better off to smoke a turkey at 350°…low and slow is not the most optimum way to...
  5. up in smoke

    Question On Turkey (Moved to new thread)

    I generally find a basic brine should only enhance the flavor, but if my turkey is over 12 lbs. I will put some curing salt for safety sake in there and that indeed will make it taste kinda hammy (specially the thigh meat). But that ain’t all together a bad thing!
  6. up in smoke

    I'm Thinking Ham Ribs

    Well AZ…ever eat ham BBQ? (real popular in Pittsburgh), I would imagine that would be purty much it! Hereâ€8482s a thought…veal ribs! Waddya think?
  7. up in smoke

    Bad News

    To release a friend from their wordly pain and suffering is a true trial of friendship. Your trial of love and honor has come complete…you served Wiley well. Think on that.
  8. up in smoke

    Best way to quick-cook ribs?

    I believe Shortone pegged it! That is the only feasible way if ya want em ta taste right, that I can think of! Course, ya could stop off at Smokey Bones (wwrettchh!)
  9. up in smoke

    The difference between the North and South

    …and donâ€8482t forget the South has `Bama White Sauce! …and the North donâ€8482t!
  10. up in smoke

    ABT Question

    By the way guys, I saw a neat way to clean those jalapenos… just make a slit down one side, about 1/2" from either end, then squeeze from ends just like that little rubber change purse your mom had, then scrape the inside with a teaspoon, stuff and they spring back to their formal shape (if ya...
  11. up in smoke

    pic of new cooker clone

    Man, that is the cat’s meow! Ya got a real talent there, G3!
  12. up in smoke

    How many jalapenos, dja think?

    O.K. Let me pose this scenario, I’m gonna make 10 lbs. of hot stick, 5 with hi-temp cheese and 5 plain, however I’m gonna add minced jalapenos to all 10 lbs. How many do ya think, and yet not over power, as the mix is already rather spicy (Con Yeager). I sure would appreciate some input, please...
  13. up in smoke

    fork thermometer

    Hell, Just use it to pick up weiners as a fork
  14. up in smoke

    Bad News

    Pile on the love, no such thing as too many treats! I think I love them more than people!
  15. up in smoke

    Can you Identify this wood??? Please help

    I agree with WVSmokeMan!
  16. up in smoke

    Rub mistake. Too muck paprika.

    The only problem is that it kinda makes your bark grainy/sandy, just wipe it off and toss in some more spices, it’ll balance out. I always use a little less than they recommend, course I use that good sweet Hungarian paprika, and I hear that the hot spanish paprika can get a little bitter if ya...
  17. up in smoke

    Sausage stuffer thread

    Thanx Debi! thatâ€8482s all I needed to know. If I wasnâ€8482t so honest, Iâ€8482d go poach a deer right now, cause Iâ€8482m outa deer meat as you already know! dammit! Maybe Iâ€8482ll accidently run one over! Hi Monty!
  18. up in smoke

    Sausage stuffer thread

    Yeah, I just bought a inexpensive vertical stuffer from Northern Industries, looks like that 5 lb. grizzly, only my gears are white! For all the stuffing I do, I just wanted something that wouldnâ€8482t turn my venison jalapeno cheese stick to a smeary yellow mess like those electric meat...
  19. up in smoke

    Sausage stuffer thread

    There was a thread on economical sausage stuffers (not the worm gear ones like Kitchen Aid attachments) and I can’t seem to find it…can any one help an old feeble elder in his (probably last) quest in life! Bless you! And me with no prehensil tail to speak of, elst I would be a chasin’ it!
  20. up in smoke

    How does one accurately determine when a stuffed Fatty is done......

    When you put raw veggies in stuffing, you tend to get a lot of water released into your stuffing possibly making it soggy, that’s why I always saute my veggies first, just a thought!
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