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  1. nucleuscracker

    Hello from Fenton MI!

    Joined many years ago, a few posts then got sidetracked! Camp Chef Pellet, Weber old school charcoal and a Weber natural gas grill. I am here to learn and share!
  2. nucleuscracker

    Help! Temp issues

    Hello! After an hour, still having issues getting the temp back up to 325F after I put the bird in. Thinking its wind related so have set up some wind breaks. Any suggestions? Using nat gas camp chef 24", hickory/pecan chips.
  3. nucleuscracker

    Seeking advice from those having smoked a 17lb bird - or close to it ...

    Okay so my wife decided a 17lb is what we need. Not the 12lb I mentioned we needed to get based on what I've read.   ' So, for those that have smoked a large bird such as what I Have, any advice? I've read a number of posts on here and just want to make sure I haven't missed anything!  TIA! 
  4. nucleuscracker

    Whole chicken n ribs today!

    Costco organic whole chicken, cooked at 250F for 4.50 hours. Last minute ask by the wife so no brine soak the night before but did rub with Olive oil Soy sauce Onion powder Tad amount of garlic powder Mixed salt Paprika Smells great, looks good and can't wait to dig in. Now... On to...
  5. nucleuscracker

    QUESTIONS: re - Smoking my first chuckie next week

    Happy Saturday group!  Well the weather has FINALLY broke (and chaos at work has died down... ) so its time to fire up the smoker for my third time. :) Looking at a 4lb chuck roast -  Hickory/Cherry wood mix To be Sliced, not pulledrub of mustard, with ground black pepper, onion powder, salt...
  6. nucleuscracker

    smoking newbie!

    happy Saturday all from Fenton MI!  Wife got me a new smoker for Christmas, a 24' Camp Chef, that I've converted to NAT GAS, to avoid running out of propane mid smoke.  (grille is a MHP converted to NAT GAS)  Looking to do my first smoke tomorrow, taking it slow with a Whole Chicken at first...
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