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  1. whtplainssmoker

    Smithfield Meats is Selling out to a China Company

    MSNBC had an article about it too.  Apparently they are not going to close any of the facilities in the US.  Interesting excerpts from that article: ----- "Shuanghui has 13 facilities that produce more than 2.7 million tons of meat per year. Under the agreement, there will be no closures at...
  2. whtplainssmoker

    April Throwdown Winners ARE!!!!!

    Congrats to all.  Nice technical achievement by the Judges winner and Jar Jar's pulled pork stuffed poblano looked great.  And thank you to whoever voted for my Inside Out Stuffed Red Pepper Fatty.  I got at least one vote that wasn't mine. 
  3. whtplainssmoker

    Talledega Pulled Pork

    Looks great!  I have a question for you about the mini.  I notice that you have the charcoal in a broke circle formation with your wood chunks in the center.  How has that method worked for you and how much time do you get with that set up?
  4. whtplainssmoker

    Dual Probe Thermometer

    I'm sure there are.  I've seen them, just don't remember where or how much they are.
  5. whtplainssmoker

    2nd Annual North Carolina Smokers Gathering April 26th, 27th and 28th 2013 (Now with lots of pix)

    Looks like a great time was had by all.  Nice to see Joel's beast of a smoker made the trip.  I've been waiting for some more build pictures on that one. Except where are the sinks on that thing?  I don't see them in the pictures.  I might have to withhold the retroactive health inspection...
  6. whtplainssmoker

    " It won't take no more Smoke after 4 hours..." HORSE HOCKEY!!!

    Sorry Bear, I changed my post.  As you can see, I was not trying to say that you think that there is no reason to smoke more than 4 hours or after it reaches a certain temp.  My only intention was to state that I too had heard the "some people say" type comment about smoke not penetrating after...
  7. whtplainssmoker

    I was going to buy a pizza stone

    Funny.  I was watching America's Test Kitchen this weekend and they reviewed the Lodge Pizza stone and gave it very high marks.  They said it does an excellent job on getting crispy crust.  Here's a link to the review (at least part of it - you have to subscribe to Cooks Illustrated to see the...
  8. whtplainssmoker

    SQWIBS Scout Banquet Cook "Event post"

    Excellent Q-view and instructions.  The event looks great.  I always like the way you expand on the typical smoking technique by incorporating the smoked product into something else with additional flavors.  Those kielbasa and sausage and pepper variations look great.
  9. whtplainssmoker

    " It won't take no more Smoke after 4 hours..." HORSE HOCKEY!!!

    I have heard what Bear said, that certain meats won't really take on more smoke flavor after a certain temperature is reached.    I don't know how true that is, but that's what I heard.   Usually have the smoke going as long as its not foiled. After being scolded (see below). What I meant to...
  10. whtplainssmoker

    Competition Rookie Trial Run (chicken - ribs - pork - brisket) w qview

    Looks great.  How many cookers were you running?  Just wondering.
  11. whtplainssmoker

    Playing with some Mini-WSM mods, and of course Smokin dinner!

    The only downside from the tamale pot steamer insert as a heat diffuser is the drippings.  They will collect and burn and drip down into the fire.  Not tremendously, but it can be a little bit of a mess.  If you go with the clay saucer and some aluminum foil, clean up is easy.  That being said...
  12. Another WSM Mini

    Another WSM Mini

  13. whtplainssmoker

    Another WSM Mini

    After I made my own mini , I decided I had to make one for my brother (BTBroiler) for Christmas.  I know its Tax Day, but I finally was sorting through some digital pictures and thought I would post a photo of the finished result. Construction on this one was virtually identical to the build...
  14. DSC_0041.JPG

    DSC_0041.JPG

    • whtplainssmoker
    • Media item
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    • Album: Another WSM Mini
  15. whtplainssmoker

    Freezer Inventory Tracker.......

    Thanks Martin!
  16. whtplainssmoker

    Freezer Inventory Tracker.......

    Is there a post or link somewhere that gives suggested freezer shelf lives for different cuts of meat if same are vacuum sealed? 
  17. whtplainssmoker

    newspaper or office documents as fire-starter

    I would think you would be fine. My common sense tellls me that: First it is such a short time that you use such material. Second, if you are using a charcoal chimney, its not even in the smoker at the start.  Third, I would suspect that any contaminants are burnt off well before you ever put...
  18. whtplainssmoker

    Brick Smoker with Firewood storage and built-in gas grill.

    Looks awesome. 
  19. whtplainssmoker

    Making Chipotles (now with PB-View = Paper Bag View)

    I thought those looked a little thin to be Jalepenos.  Thanks for the clarification.   Nonetheless, looks like you mastered the process. As for the changing of the color.  Apparently commercial production of Chipotles involves leaving the peppers on the vine to ripen to a dark red, then even...
  20. whtplainssmoker

    Pops Easter Pork Boston Roast, Boned and Rolled, Cured and Smoked!

    Sounds like an interesting project.  I will be checking in on this one.   Thanks Pops.
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