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  1. smokin stang

    Boneless Skinless Turkey Breast Roast

    This weekend I am going to smoke some butterball boneless skinless turkey breast roasts. Can anyone recommend a killer brine and what is the best mop or spray for keeping the skinless turkey breast roast moist?
  2. smokin stang

    Color of smokers

    Black would probably be your best choice especially if you are going to be smoking in the winter.
  3. smokin stang

    food sticking to porcelain grate!! HELP!!!!!!!!

    What about a stick of lard? This is what I season my smoker with after I clean it.
  4. smokin stang

    First smoke on Smoke Hollow Gasser

    Whnovak, My gauge on the door was way off just like yours is. I ordered a 3 inch dial from barbeque bonanza that has the 3 colored face (red, blue, cream) divided into pie sections. It works pretty good. As far as the gas control valve is concerned, you will need a pilot generator...
  5. smokin stang

    1st Pork Shoulder

    Cajunsmoker, I woke up this morning at 2:30 am, rubbed the shoulder down with mustard and jeff's rub, fired up the smoker and I think it was around maybe 4:00 am or so before I put the shoulder on. Dutch recommended a mix of cherry and hickory so that is the wood I used. I basted the...
  6. smokin stang

    1st Pork Shoulder

    Meowey, I pulled the shoulder from the smoker at 165*, wrapped it in foil and sprayed with apple juice / Bourbon. Placed wrapped shoulder in oven and plan on pulling it out of oven when internal temp reaches 200* Does it still need to go inside a cooler for 1 hour after this. Thanks,
  7. smokin stang

    smoking chickens ??

    Gunslinger, This is how Dutch suggested I do the chickens. I smoked some boneless skinless chicken breasts the other evening at 300-350 for 1 hour and they turned out good. Please see the thread that Dutch sent me below: From: Dutch To: Smokin Stang Posted: Sat Jan 06, 2007 12:46 pm...
  8. smokin stang

    smoking chickens ??

    Meatsmokerin NJ, I would brine them for 4 hours and then coat them down with your favorite rub. I would then place them in the smoker between 300-350* and smoke them for roughly 1 hour or maybe less. Check the internal temperature and pull them at around 165* Skin will not be rubbery.
  9. smokin stang

    1st Pork Shoulder

    Say for example, I pull the pork shoulder out of the smoker at 165*, wrap it in foil with apple juice and bourbon sprayed on it, and place it in the oven at 225* until the internal temperature reaches 200*, how long should I wait to pull the pork after taking it out of the oven. Will the pork...
  10. smokin stang

    How do you store your wood?

    Backyardgriller, I only use wood chunks and chips. Therefore, I store mine in 5 gallon plastic buckets. I have a bucket each for peach, apple, cherry, pecan, and hickory.
  11. smokin stang

    Best woods for smoking pork shoulders?

    Smoking a pork shoulder tomorrow morning and was just curious what the best wood/woods are to use?
  12. smokin stang

    Dutch are you ok?

    Cheech, I think the Master ( Dutch ) is ok because I received an e-mail from him earlier today.
  13. smokin stang

    First smoke on Smoke Hollow Gasser

    I have the 38 X 20 X 14 Smoke Hollow Gas Smoker that I also purchased from Gander Mountain. I seasoned mine by rubbing lard all over the interior and letting it smoke for two hours. You might want to replace the heavy cast iron smoker box with a cut down metal coffee can to get the wood...
  14. smokin stang

    1st Pork Shoulder

    Tomorrow morning I am smoking my first pork shoulder picnic roast. Today, I rubbed the pork shoulder down with Jeff's Naked Rib Rub and when I pull it out of the fridge tomorrow morning I am going to rub it down with mustard then re-apply Jeff's rub. I am planning on putting it in the smoker...
  15. smokin stang

    Pork Chops

    Thanks Chad, Dave
  16. smokin stang

    Pork Barbecue Sauces

    Thanks Aubrey. I have definately learned a lot about smoking. Paducah now has what they call Barbecue on the River held the last weekend of each September every year. Downtown Paducah is packed this weekend with people. They have diffferent classes from amateur to professional competing...
  17. smokin stang

    Pork Chops

    Can anyone tell me what's the best temperature to take pork chops out of the smoker? Thanks
  18. smokin stang

    Pork Barbecue Sauces

    Here is a picture of the famous Starnes Barbecue in Paducah, Kentucky
  19. smokin stang

    Anyone had any luck smoking shrimp?

    GoFish, By the way, the regular, maple, and sage Jimmy Dean Sausage was hittin on all 8's. The ABT's look and are very tasty as well. Probably could have used some salt on the ABT's but I figured the bacon would salt them up a little. Guess not! :cry: I also stuffed the peppers with...
  20. smokin stang

    Anyone had any luck smoking shrimp?

    Go Fish, Unfortunately, the shrimp turned out like rubber. I put it in an aluminum foil pan and it had some italian dressing in the pan. It was the shrimp that was not in the italian dressing that was rubberized. Maybe it will turn out better next time by putting more italian dressing in...
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