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Cheddar Cheese Brauts
Man those look good. Those cheese filled brats are my favorites but I've never smoked em before. I got a lot stuff to try. Nice pics, keep em coming! -
Yesterdays Smoke Shoulder
Looks like some great food Joe. Excellent work. If your running windows you definitely have paint. Which actually works well for many things. If your running Linux is happens to be even easier but since you probably have windows like 99% of everyone we'll go with this. Anyway there is... -
hot wings with brinkman electric smoker......
Sounds good! I'm relatively new to smoking so I haven't gotten around to trying everything yet, but quickly on my way. I try to make something different every weekend. Do you know the temp you were smoking at? -
Smoked scrapple
The fatties were Jimmy Dean, Regular Sage and Hot. As far as the scrapple goes I'm just buying hatfield scrapple. So if you trying to mix it up on your own, I unfortunely can't help much. I sliced some scrapple on friday 7/28 on threw it on there. Smoked it for about 1.5-2 hours at 235F... -
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Smoked scrapple
oh I forgot to say I'm going to try the slicing method today, and I'll let you know how it goes. -
Smoked scrapple
I'm going to try slicing it then smoking, almost like hamburgers. Because the skin does get pretty crisp, and pork takes a smoke flavor quite easily. -
Char-Broil Silver Smoker Mods...?
The mods are definitely worth it. Even though the silver smoker is pretty big, without the baffle from the firebox you can't use the left side of the grill. It's to close to the coals for indirect cooking. Even with the baffle my smoker is hotter of there but it doesn't seem to bad I just...- riz9
- Post #2
- Forum: Wood Smokers
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Smoked scrapple
Here was the breakfast food. Potatoes, fatties, and one of the two scrapples are in the bottom right! It was delicious. -
Pork Butt Success
Just wanted to share, it was all the help from all of you that made this one a success. -
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my small smoker
man, you've got it made with all that wood, I'm running around trying to find chucks instead of chips.- riz9
- Post #4
- Forum: Wood Smokers
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ailing elec smoker
Sorry about your luck, but always glad to hear the old smoker still works. Good luck with everything- riz9
- Post #18
- Forum: Electric Smokers
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Pork suggestions...
And for the "spray", I don't know what iceman uses but many people suggest and I also recommend apple juice in a spray bottle. Ever hour or so open the smoker and give a good spritz. then when I foil I add a bunch more apple juice to the foil package and sort of tent the foil so that the meat... -
Pork suggestions...
I agree iceman, I also like simple rubs, I like to go heavy on the pepper for beef but more garlic on pork. Go ahead and use the mustard method though, it seems to work well, The rub always sticks really well and I've never really tasted mustard in the meat, not that mustard would even taste... -
Smoked scrapple
Yes, I did. They came off the smoker at the same time as a bunch of fatties and potatoes. And everything was spectacular. The scrapples stays very moist on the inside and gets a great crust. But as I was saying earlier I like it sliced and crusty all the way around and soft in the middle... -
Pork suggestions...
Pork Butts are always a good suggestion! Just remember it won't pull til the 190-200 area, so get comfortable for a long smoke, but that's half the fun. -
My 3-2-1 Success!
The ribs look great. It's amazing how much that little temp difference makes. You'll definitely need that last kick of heat to do the pork butt, cause that's got to get to nearly 200F (if you're pulling) and you'll never do it cooking at 205F. I pretty new to smoking to and you must be braver... -
Smoked scrapple
Glad to see another scrapple eater. That's exactly how I make it to. A lot of times I see it just warmed through with no crusty outside. I still eat it but I could be happier about it. I'm quite particular about the way the scrapple is cooked some I wonder if smoking it will be good, but I'm...
