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  1. Parshooter

    Anyone have T-Mobile home internet ?

    I have T-Mobile phone and internet. On the senior plan. Love it. Rarely any issues. I only have one tv going at a time, and my phone. You do have to reboot every once in a while, but that's pretty much standard with any carrier.
  2. Parshooter

    Summer 2025 Throwdown!!!

    I'm intrigued. Been racking my brain trying to figure something out. I picked the wrong time to stop drinking.
  3. Parshooter

    No smoke ring, zip, nadda Pellet Smoker

    Interesting. Have you ever had the wood chips catch fire ? Looks like you don't soak them.
  4. Parshooter

    No smoke ring, zip, nadda Pellet Smoker

    I saw those pellets at Costco last week. Passed. I'll stick with Pit Boss pellets. Have had good results with them. Thanks for taking one for the team.
  5. Parshooter

    What are you watching ?

    Almost finished with Paradise, on Hulu. Love these types of shows. Did burn through Ballard in two evenings.
  6. Parshooter

    Smoking questions from a complete novice

    Hey Robert, I'm pretty new to the smoking game also. Have only done ribs twice. St Louis style. Both times I've used the 3-2-1 method and they have turned out great. As you have read here, many different ways to do them. That's what's great about this obsession, always something to learn...
  7. Parshooter

    Coleslaw Recipes?

    I make slaw all the time. Nuthin' fancy. Chopped cabbage, light on the Duke's mayo, tarragon vinegar, dash of lemon juice, celery seed, fresh cracked black pepper.
  8. Parshooter

    Pellet smoker shut off

    Well first thing is NOT to leave ANY smoker alone for that long without supervision. Sure pellet smokers are pretty fool-proof, but as you found out, they can not be 100% trusted. I have a wireless temp gauge so I can monitor from my couch. I always use it so if something does happen I will...
  9. Parshooter

    Oxo mandolin sale

    I was looking at mandolins on Amazon. Some even come the the safety gloves. Maybe one day, but I like using my knives.
  10. Parshooter

    Naked chicken ?

    Thanks for all the replies. From now on, skin on !
  11. Parshooter

    Naked chicken ?

    Yeah, my thinking is that without the skin, I could get more flavor from the rub and more smoke on the meat.
  12. Parshooter

    Naked chicken ?

    I have tried to get under the skin with some rub, but without much luck. Guess I need to be more aggressive pulling the skin away. What do you dry brine with ? Just your rub ?
  13. Parshooter

    Naked chicken ?

    Has anyone smoked a chicken without the skin ? I love pulled chicken and really don't care for the skin. Just wondering if it would have to be done differently than a skin-on bird. TIA.
  14. Parshooter

    Chain Bbq restaurants.

    I grew up in Gainesville and we went to the original Sonny's many times. Have gone to a few different ones recently. Decent. I loved Dickie's fried okra. Here we have City BBQ which is good. A local chain called Ray Ray's Hog Pit is very good. Mostly food trucks and I think one permanent...
  15. Parshooter

    I Let My Meat Loaf...

    Great looking loaf. I was just thinking I need to do one soon. It's been too long.
  16. Parshooter

    Well, third time was a charm.

    I used some Pit Boss competition blend but mostly their oak blend pellets. Not sure about the flavors, mostly the black pepper, and some Coors Light. I'll have to try some tonight and concentrate on what I'm tasting.
  17. Parshooter

    Chile Relleno casserole

    I love to throw some veggies on the smoker while the main course is cooking. Did a relleno and another large pepper last week. Yum yum.
  18. Parshooter

    Well, third time was a charm.

    This is the third chuck I've smoked. First two did not turn out so well. This one did. Started at 6:50 Saturday morning. Mustard slather, rubbed with Hey Grill Hey's beef rub recipe. Set the smoker at 250, smoked til internal temp was 165, at 12:25 pm. I did spritz, 50/50 ACV & h2o, at...
  19. Parshooter

    Pulled chicken... who knew??

    Love me some pulled chicken. So much easier than to cut it up. Yours looks great.
  20. Parshooter

    Third time's a charm...

    This. I put it in the crock with some stock. On low for 8 hours. MUCH better than before. Thanks for the tip Mr. chopsaw.
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