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  1. redrocker65200

    Smoking Chicken First Time

    My first try was chicken breasts.  This was the rub recipe I got from a member here (Tropics) and it worked out really well.  I did not have thyme and sage, so I just used italian seasoning.  I brined the breasts in salt, water and bro sugar for about 3 hours, but with the salt in the rub, I...
  2. redrocker65200

    Ok. Here we go.

    Turned out pretty good. Little bit too much for us but going to make good leftovers tomorrow
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    20160406_184525_0.jpg

    • redrocker65200
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    • Album: Ok. Here we go.
  4. redrocker65200

    Ok. Here we go.

    And a couple of these.
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    20160326_155401.jpg

    • redrocker65200
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    • Album: Ok. Here we go.
  6. redrocker65200

    Ok. Here we go.

    About 2 hours in and at 140 it. Hoping for good results.
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    20160406_165701.jpg

    • redrocker65200
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    • Album: Ok. Here we go.
  8. redrocker65200

    Ok. Here we go.

    Great idea. Thanks Richie
  9. redrocker65200

    Ok. Here we go.

    I could not get the picture of the rack I am going to use to load. I am a bit concerned that they are not going to hold shape, but i guess we will see. To be continued this afternoon. I figure in the smoker about 330. 3 hours and we should be good to go.
  10. Ok. Here we go.

    Ok. Here we go.

  11. redrocker65200

    Ok. Here we go.

    All the stuff lined up Chillin in the fridge for a couple of hours.
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    20160406_092922.jpg

    • redrocker65200
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    • Album: Ok. Here we go.
  13. 20160406_085014.jpg

    20160406_085014.jpg

    • redrocker65200
    • Media item
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    • Album: Ok. Here we go.
  14. redrocker65200

    Cherry Dr Pepper infused Pulled Pork

    I got this same recipe in my email from the newsletter you get when you sign up here. Want to try it but it is a 14 hour smoke. Have not done longer times like that. Looks really good though
  15. redrocker65200

    Meatloaf

    Thanks for the info. Looks very good. I was going to do all the prep work the night before to make it easier.
  16. redrocker65200

    Meatloaf

    I must admit the foil boat idea looks like it might be good too. Gonna try and do pictures but had trouble with it last time. Wednesday night is when it is going to happen. So we shall see. Thanks again all. Appreciate the info D
  17. redrocker65200

    Meatloaf

    Thanks to all for the replies. I have both hickory and apple, so i will play with it and see what happens. Wife is not big on heavy smoke flavor but I used hickory on my last smoke and it was not too bad. The smoke vault came with a bacon rack which is a tighter weave rack. I think I will try...
  18. redrocker65200

    Meatloaf

    Thanks for the info.   One more question, what wood do you use?  I have Hickory and Apple at home, but if Pecan or Cherry is better I will go looking for it.  My concern is that Hickory may be a bit strong.   D
  19. redrocker65200

    Meatloaf

    Greetings to all,  I am new to all this, but have a couple of chicken smokes under my belt.  My next attempt is going to be meatloaf, wife's request.  I have found a nice recipe here that includes Mac and Cheese, so that is my base.  I have a couple of questions for the group. Let me premise...
  20. redrocker65200

    Is this what I should be looking for

    LOL, Unfortunately I don't have either.  I was at Safeway the other day and snapped pictures of both to see which one would work.  I got a recipe in my email for a Doctor Pepper injected pulled pork that sounded really good, but it is a 14 hour smoke, and my rig only goes for about an hour or so...
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