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  1. lexscsmoker

    Bacon Wrapped, Andouille Stuffed Chicken Breasts-Q-view

    Hey Cajun, that looks great. What temp and how long did it take? I'm doing some chickens this weekend and I'd love to do what you did. Thanks
  2. lexscsmoker

    Chucky w/QView

    Thanks Scouter. I need to get some pecan or apple wood. My friend gave me a 5 gallon bucket of hickory chunks and that's all I have.
  3. lexscsmoker

    Chucky w/QView

    Hey Scouter, what did you put on the Chuck, what was the temp, how long did it take and what type wood did you use? The finished pic looks great. I have 2 Chucks in the freezer that need to be smoked.
  4. lexscsmoker

    Need some help

    Thanks for the input. I am using a GOSM. Would y'all recommend brining even if I plan on using an injector? If I still need to brine what is an easy way to do it? Thanks BBQ Engineer for the link. Looks like a whole bunch of work involved, but should be well worth it. Since I've never done...
  5. lexscsmoker

    Need some help

    Since the ribs and fatties turned out good I want to try a turkey. I plan on picking up a 15lb fella for my Dad's b-day. How long should will it take to cook? Also, what should a good temp be? Thanks for the input.
  6. lexscsmoker

    1st time spare ribs

    I bought a rack of pork spare ribs on last week. If I can figure out the q-view then I'll post my results next time. After thawing out the ribs, I rubbed half with Tony Chacheres and the other half with some Saltgrass Seven seasoning. I used the 2-2-1 method while smoking at a temp of 250 deg...
  7. lexscsmoker

    Easter Dinner with QVIEW!

    Now that's what I would like to work up to. Those Loins look awesome. Nice job.
  8. lexscsmoker

    First 3 Fatties

    Alright, so I tried some fatties for the first time. I know, if there's no q-view then it didn't happen. Well I don't know how to post my pics on here so you'll have to take my word. The first one I did was pizza. I had pizza sauce, cheese and pepperoni w/ 1lb of sausage. It turned out...
  9. lexscsmoker

    Fattie Question

    How many pounds of sausage do y'all use? I plan on making 2 this wkend. The ones that DudeAbides made, Breakfast and Pizza, looked great and I want to do those. I didn't want to make it then not have enough sausage. Thanks.
  10. lexscsmoker

    2nd Attempt Chuckie

    Question. Do you have the ECB? If so, how do you know what the exact temp is? My ECB only has the "warm", "ideal" and "hot". Did you get a thermometer to put inside the smoker? Thanks
  11. lexscsmoker

    Dumb Question about Butts

    I smoked a 8.5lb butt a couple of weeks ago. I sliced it in half and put it on the smoker. I had it on there for 8 hrs and the internal temp never got above 140 deg. I had to put it in the oven for 2 hrs, wrapped in foil, just to get the internal temp up. Question. If my smoker is not able...
  12. lexscsmoker

    Beer Can Chicken Nothing Special with Q-view

    Thanks for posting with pictures b/c that helps a lot. I have some questions b/c I would like to do a couple of beer can chickens next. 1st. Did you brine the chicken? 2nd. If you did brine, what did you use? 3rd. You said you used garlic, brown sugar and a marinade. Did you mix all these and...
  13. lexscsmoker

    rookie

    My wife thinks I've gone off the deep end because all I talk about now is what to smoke next and how to do it. Thank you to Jeff for starting this web site and forum.
  14. lexscsmoker

    Fellas

    Hey fellas. I live here in Lexington, SC. I have a Brinkman Grill 'n' Smoke. Bought it for $37 at Wal-Mart. I smoked a pork tenderloin first and was pleased. I couldn't get the temp up as high as I wanted but it did get done. I then tried a 8.5lb Boston butt on a day that was 55 degrees...
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