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  1. jerkyaddict

    Just plain Salmon???

    look's like ya did pretty darn good there sorry you had so much stress but if the wife liked it......then it had to be worth eatin !!! the only food critics that mater are the one's you feed
  2. jerkyaddict

    Greetings from NJ

    welcome jeff to the smf and woohoo puttin more jersey on the forum so yeah just steal both those smoker's and git-to-it....i have learned here you can ask just about the dumbest of question's.....and come out stinkin like an old smokey rose...er suntin like that !!!
  3. jerkyaddict

    ABT Smoking Shelf

    yessum i'd say you get a definate ATTA-BOY !!!!! i was gonna ask if you filled all hole's how does smoke get through , then the second set of pic's set that straight......great job and i bet you might have a market for it !!
  4. jerkyaddict

    I cant shake this Cabin Fever!!!

    feelin it here in jersey too.... we didnt get a bunch of snow , but we had some wicked stingy cold nor-easters come through....all in all i know striper season's a com'n so the moral in the house is picking up...even pup's keying in when he see's daddy gettin the gear ready...woohoo c'mon...
  5. jerkyaddict

    Looking for ideas for 'mater's

    Geek again with the magic......i do smoke some pickled green mater's mix hickory and mesquite alter according to catch fired...for almost 45 min's the mater's are pickled so almost soft before smoked just let them catch some smokeyness , then i add fresh mozz. set back in for maybe 20 min's...
  6. jerkyaddict

    I got a bbq virgin on my hands....YES!

    gt2003 you are letting him go right to brisket ??? on a first smoke , whew wish i had a guy like you for my re-mentor!!! hope all goes well and keep us updated please.
  7. jerkyaddict

    anyone else smoking tonight? Q-View

    way to go neen's chedda bacon fatty woohooo , and for some odd reason i thought of a foghat song when i seen the stack pic......lookin good either way great qview and i bet that's tastin pretty dang goood
  8. jerkyaddict

    1st Qview

    congrats on first qview and great lookin grub taboot
  9. jerkyaddict

    Soaking Chunks ?

    since ritchtee's advice of preburning i notice i'm not vent chasing as much to make or take away more heat , and i am still getting just enough smoke to Git-R-Done...so i say this method is more a help then a hamper if you consider soaking for a few hour's to only have your chunk's catch fire...
  10. jerkyaddict

    anyone interested in wood ?

    Gunslinger thanks fer the wood lesson , cause i was a wonderin too.... and g3auto if yer willin to chunck some-oh that nice seasoned wood i'd pay for wood plus shipping in say a case a oil sized box shipped to n.j. ? we dont much get cherry in jersey..........not without violating a few...
  11. jerkyaddict

    Smokin first salmon question?

    smoke...the thawing process with absorbing i had'nt heard of till your post...? brine is a water soak key ingredient being salt , but salty water fish's needing less salt and the spice's you choose as an alter smoke taste...this as i have learned is a trial and error phase . you will have to try...
  12. jerkyaddict

    Soaking Chunks ?

    i must again thank everyone for the response's and input here , couldnt ask for more as far as lesson's this forum is like the holy-grail of smoke knowledge
  13. jerkyaddict

    Soaking Chunks ?

    no dis-respect to cubguy as a newbie i have tried and tried before i asked is all =D
  14. jerkyaddict

    Soaking Chunks ?

    and damn if the pre-burn teacher hadnt beat me to cubguy's response....the white smoke rich speaks of could very well be a steam burn off , aside that a 30 min soak buy's you maybe a 10 min window in a hot lump bowl before you become a mini stick burner......unless you are electric it's gonna...
  15. jerkyaddict

    Soaking Chunks ?

    smokinjoe......you nailed it so far , i learned a few day's ago from Richtee about pre-burning and damn if that dont cure the inferno , it just work's no questions works damn good infact !!!!
  16. jerkyaddict

    Soaking Chunks ?

    13spicerub i feel it....did it and thought i did something wrong along the way failure cant beat the odd's wood catches fire no matter sooner or later
  17. jerkyaddict

    turned out good

    twister make sure you share your "twist's " here on smf , cause i for one have been lookin for a non packaged sausage magic....seem's most the pre-pack's are lacking in both heat and flavor. i have only done sausage a few times and havent had much luck with flavor's other then the smoke taste...
  18. jerkyaddict

    First Fatty W/Q-Views

    fatty looks great and i have failed at the burger too.....but re-gained with the bacon cheese burgers , bacon and burger smoked at same time but not together till last 1/2 hour then set the cheese of choice on and yum delish....
  19. jerkyaddict

    best beer for BBQ

    i myself like a nice stout , the nutty woody flavor's go well with the smoked foods
  20. jerkyaddict

    frozen leftovers

    good to go !!! as long as vac sealed , if you do not have a vac type sealer jam a drinking straw in a freezer zip-locky and try and suck as much air as possible out , will freeze better and re-fresh better as well !!!!
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