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  1. 1chaos52

    Any advice on salmon

    Not trying for lox, no, just looking to do a dinner. Don't think I have the necessary equipment at this point for cold smoking. Seboke, had seen that first link but not the second one. Thanks for the info. Blacklab, sounds like you don't use a lower temp like I have heard other people use. Any...
  2. 1chaos52

    Any advice on salmon

    Have been away from the smoker for the last few weeks due to work travel and the like, but now I am home for a while and ready to go again. I managed to get myself some nice salmon fillets and was thinking they might taste good smoked. I have never tried to smoke salmon before (or any other...
  3. 1chaos52

    best beer for BBQ

    I also like beer that I ahve been unable to find in the US. There is a Czech beer called Smadny Mnich (there are a couple of accents in there I could not reproduce) that is the best beer I have ever had and would love to try it with some Q. Another one is called Zlaty Bazant. I have been trying...
  4. 1chaos52

    kingsford "charwood" - what is it?

    I had bought a couple of bags last year when I was still using my ECB. When I had it in the chimney, it sparked and popped more than any charcoal I have ever used before. It was like haveing a bunch of lit sparklers in a can. Once it was going it was ok. It did seem to burn hotter than...
  5. 1chaos52

    dumb 3-2-1 question

    I have done a few racks now using the 3-2-1 method and have tried different things. I usually default to hickory for my smoke, and have tried a chunk or two of it for the last hour and they came out very smokey, which is not a problem for me. I have tried them with no smoke the last hour, and...
  6. 1chaos52

    Is this forum getting to go belly up!

    This is so sad to hear. I have enjoyed this site quite a bit for the last year or so and have gotten a wealth of good tips and information from the different members here. I am still learning, but also do like to contribute. I am also a member of several other (non Q related) forums, but I...
  7. 1chaos52

    Thermometer search

    Wish mine had worked as well as yours. I had that same one and it didn't even last a day. Worked for about 15 minutes before the remote part died all on it's own. I currently use a very cheap digital in my GOSM for the smoker temp, and use a Polder for the meat temp. The cheap one has lasted...
  8. 1chaos52

    George Carlin dead at 71

    Very sad. I have been to see Carlin many times and have been a huge fan of his since I was a kid. He is largely responsible for the twisted sense of humor that I have today. He will be missed.
  9. 1chaos52

    Who is going to Harpoon in Winsor, VT?

    YankeeRob, I will be there as I said before and I will certainly look for your tent. I am not competing or anything as I am not quite at that level yet, but will look forward to meeting you. Nothing beats great BBQ and great beer like at Harpoon. Paul
  10. 1chaos52

    Not smoked, but darn tasty.

    I marinated mine for about 4 hours and it was fine. Tender, but not mushy. I think next time I will try it at 6 hours to get it a little more tender and I think the meat will hold up fine, but I don't think I would do much longer than that.
  11. 1chaos52

    Not smoked, but darn tasty.

    Don't think it was Chuck eye, the steaks he was using looked pretty pathetic. The recipe calls for NY strip, but I am not entirely sure what he was using.
  12. 1chaos52

    Not smoked, but darn tasty.

    Not sure how many of you tuned into the Food Network during grill week, but there were definitely some interesting episodes and of course come that made me woder if they knew what the heck they were doing based on things that I have learned here. One show that intrigued me a bit was the...
  13. 1chaos52

    New England Events and our schedule

    I don't compete actually. I just love to go to BBQ contests and things to check out the food and get some ideas. Who do you compete with? Have you been at Harpoon the last few years competing? If so I have probably been by your booth.
  14. 1chaos52

    New England Events and our schedule

    Thanks for the info. I will probably try to make the Brookline one since I am close and I will definitely be at Harpoon like I am every year.
  15. 1chaos52

    Hi From New Hampshire!

    Another one from NH, we are a growing population. I just recently brought in some Q for some co-workers and they are starting to look at buying smoker and stuff. I will be at Harpoon as well and have been for the past several years. It is a great event and a lot of fun. If you haven't tried...
  16. 1chaos52

    Anybody ever bought wood from

    Wow, never been to that site before when I have searched. Nice selection. Have never ordered form them but also interested if other people have.
  17. 1chaos52

    Drumsticks

    Thanks for the tips. Normally I would leave the skin on, but my girlfriend didn't want it. The last time I did these the skin was rubbery and gross and people were just peeling it back to eat the chicken. Honestly with the way these ones came out I may try the foiling thing because they were...
  18. 1chaos52

    A nice compliment

    You know what Dave, you are absolutely right. My appreciation goes out to Jeff and everybody on this forum. Without all of you, I would not have discovered some of the best recipes and methods that I know today. I am hooked on this site and look forward to reading new things on it every day and...
  19. 1chaos52

    Drumsticks

    I smoked a big batch of drumsticks this past weekend that came out really well, but I have a question and am wondering if anyone has tried something. Before I ask my question, I will tell the tale of the prep and smoking that I did for this batch. I had two packages of 20 drums each that I...
  20. 1chaos52

    Pork Loin Stuffed and Ready For Tomorrow - Q-View!

    Wow dave. Looks really good and like you could have fed an army with that... If you have any leftovers that you are willing to part with, remember I am just a short distance away
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