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  1. dougbennett

    "SALT" oven roasting

    They said it works great with everything except prawns and headless shrimp ... and that food doesn't get salty. They had arecipe for pork tenderloin. I'm gonna try this
  2. dougbennett

    Past the plateau, heading for 200 degrees ...

    I'm feeling lazy today, so I'm using Stubbs out of a bottle.
  3. dougbennett

    Past the plateau, heading for 200 degrees ...

    Couldn't find the digital cam at 4 AM, and didn't want to wake the Mrs. She thinks I'm weird for getting up in the middle of the night to play with meat!
  4. dougbennett

    Advice on a Smoker for Dads X-mas gift

    Having used both, I'd disagree with the person who says there's a learning curve for gas smokers. Today, for instance, I was doing a Butt. Other than mopping and adding water and wood, it was as simple as simple can be. And, with a gasser, you can bring the temp right back to 225 with a flick of...
  5. dougbennett

    BBQ humor: Doing a fattie

    Remember back in college, when "doing a fattie" got you laughed at by all your friends? Well, last night, my neighbor sees me up with the smoker. Whatcha' doin'?" he says? "Just staying up late doing a fattie," I say. He says, "Does your wife know?"
  6. dougbennett

    Past the plateau, heading for 200 degrees ...

    Started at 4:30 AM with an 8-pound butt, a coat of mustard and some Bad Byron's Butt Rub. After 5 hours in smoke, I've got that bad boy in foil. Before long, it'll be off to the cooler for 2 hours then ... YUM!
  7. dougbennett

    Any recommendations on gas gauges?

    Hatinng to run out of gas in the middle of a smoke, I'm considering plunking down $20 or so for a propane tank gas gauge. The Gaslow and Flameking seem to be the most widely sold? Anyonr have any experience with them -- or another brand? Thanks.
  8. dougbennett

    Quick wood question

    I'm doing my first fattys today, and I'm switcthing from chips to chunks for the first time. The smoker box that came with my GOSM is too small to hold chunks. So I got a metal cake pan to replace the smoker box. My question is, how many chunks should I start out with so as not to waste wood...
  9. dougbennett

    First fatty

    This seems like a stupid question, and I think the answer is "no" but do I have to mop or spritz a fatty?
  10. dougbennett

    Turkey -- spritz or baste

    I seem to have conflicting info about a turkey smoke. Some sites say baste with EVOO. Other say to baste with butter. But how often? And is it OK to spritz a turkey with apple juice like I do with a Boston butt? Thanks to all.
  11. dougbennett

    Quick turkey smokin' question

    If I brine a turkey that already has "moisture added" by the manufacturer, will it mess it up or make it too salty? Am I wasting my time then by brining? Do I smoke the turkey breast up or breast down?
  12. dougbennett

    My first chicken

    Yes, I've read the brining link, but I'd like some "real world" advice on whether to brine or not to brine. Also, what' the preferred wood? And how long should I allow at 300 degrees? Do I need to "mop" it like I do with pulled pork?
  13. dougbennett

    First pulled pork -- AWESOME

    Tried the method where you smoke to 140 degrees, then foil wrap, then smoke more, then let it "rest" in a cooler for two hours. The meat turned out perfect, but here's a few tips: *Definitely rub it with a thin coat of mustared the night before. Be sure to use a GOOD rub the night before too...
  14. dougbennett

    To soak or not to soak

    The various Web sites I've seen seem to offer conflicting advice on whether to soak your wood or not. One school of theought says you want smoke, not steam, hence dry wood chips What's the experts' consensus here?
  15. dougbennett

    Help: Advice before first pulled pork smoke

    I'm gonna try my first pork shoulder this weekend in the GOSM propane vertical. My first smoke, spareribs, were a disaster. Here are my questions. Thanks in advance from a newbie. 1. Has anyone tried this recipe, which seems to be a variation of the cooler method? Ever hard of the mustard rub...
  16. dougbennett

    Greetings From A Newbie

    Just got my first smoker, one of those vertical propane jobs from Wal-Mart. Made my first ribs last weekend and they were a DISASTER. SO I'll probably be asking for a lot of advice. I know a lot about rubs, but the smoking process is all new to me. And, being in Tampa, I plan to make this a...
  17. dougbennett

    What went wrong?

    HERE"S MY ANSWERS
  18. dougbennett

    What went wrong?

    So I make my first foray with the new propane smoker. I folowed all the rules: Kept temp right at 225 degrees, used a good dry rub, kept water pan full. And after 5 1/2 hours my spare ribs were -- awful. Not even close to being tender. So the question is: What did I do wrong? Do spare ribs...
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