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  1. trashcan

    Smoked Oysters?

    Weird. It's the only way I'll eat oysters or salmon. I love just about anything with gills and/or a nerve complex in place of a brain (Ah Lub me sum CLAMZ!), but... Oysters and salmon have to be smoked before I even want to look at them. D***mit. Now you have me thinking about crawdads. And...
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    I've been challenged!!!

    Yeah. I'm pretty new at this myself, but I'd have a hard time taking the guy up on it, given his... ahhh... rig. Even though I don't know the guy and he's probably a decent cook. It's like having someone in an iron lung threaten to take you outside. I would just freeze and stammer and not know...
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    Hello from Indiana

    Man oh Man. Did you buy the right rig or what... http://www.smokingmeatforums.com/for...hargriller+mod. Once you start screwing around with these things you just can't stop. Mine's name is Calliope. http://i53.photobucket.com/albums/g5...t/IMG_8101.jpg
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    Off to a late start, First chickens, and a bunch of other firsts.

    The rib/chicken rub chicken, complete with cheese and bacon grease from the ABT action going on on the warming rack. First time I ever had a use for one of those. Same bird after literally 3 minutes of my Mom, Dad, and Sister. First Chuks My only regret is only having jagged scrap metal for...
  5. trashcan

    Off to a late start, First chickens, and a bunch of other firsts.

    The chuckies and pig anus (I know it's not appetizing, but the way my dad says it made beer spray out my nose) Qview will be finished when they and I are done resting. It's been a long day for all of us... I've said it once and I'll say it till long after it's gotten old: owning and modding my...
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    Pork, Pork, ah more Pork

    If Monet had seen that Qview He would have given up painting and taken up hunting. And may I say your smoker reminds me of a survivor 68 GTX. It just gives me the same goose bumps, that's all.
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    Off to a late start, First chickens, and a bunch of other firsts.

    The only rib tips that survived long enough to be photographed Cajun Rub Chicken Minced garlic, colby jack shredded, and creamcheese. Blasphemously good. More to follow, after I get drunk...
  8. trashcan

    big beef

    I love bacon sprouts. In fact, I love just about any food where some cook's logic was "So these are good for you? Well hell. Gimme a little bacon and I can fix that..."
  9. trashcan

    Off to a late start, First chickens, and a bunch of other firsts.

    Well Got temps under control at around 1:15 so I'm probably not doing much else for the rest of the night... but I got my first two chickens on the CGSP. And first two Chuckies. And a pork butt (hopefully I don't screw this one up). And ribtips. And I'm about to make some (first) ABT's to...
  10. trashcan

    Char-Griller Lid Seal

    It's a great mounting point for little metal pigs, chickens and stars. And, it's a great way to let heat and smoke escape so the end user gets frustrated. I epoxied mine in place because I lacked said metal dohickies and a decent amount of smoke was escaping.
  11. trashcan

    Maple = white smoke = NO PROBLEM

    I've been using red maple that's been seasoning for about the same time maybe longer and it's doing the exact same thing, with awesome ribs. When I add a chunk the smoke kind of turns white, then thicker blue, then barely any smoke but it still gives off a great aroma.
  12. trashcan

    Should I upgrade my Chargriller?

    I did and it changed my life... It's like riding a black stalion fed by fire filled with meat. Quote me on that.
  13. trashcan

    Temp Control Issue

    Did you wait until the smoker was up to temp before you put the meat on?
  14. trashcan

    Temp Control Issue

    Yes. Wind can affect temps very much. The walls of the chargrillers are thicker than most in the price range but are still thin enough for them to act like a heat sink when air moves over them. I put mine on my patio. Fabreeze shmabreeze I prefer maple... Now, are you using a potato to hold a...
  15. trashcan

    Hello Everyone

    Welcome Casey. Fine rig you have there. The well modded chargriller offset, with the possible exception of the spaceshuttle, is human kind's single greatest technological feat... http://www.smokingmeatforums.com/for...ht=chargriller Tim Allen would be proud... And probably hurt himself. Oh...
  16. trashcan

    babybacks and Mutant shrimp w/qview

    Can I get some of what ever isotope you rubbed them lobsters with to get'em that big?
  17. trashcan

    New Zealand by birth, American by choice

    Welcome to the forums NZ! These people are advice giving addicts. I went from not even having a servicable smoker to having a well modded smoker and some decadent 'Q within three weeks of signing up. I've been thinking about expatriating to NZ for some time. I'm just too broke. Maybe Panama...
  18. trashcan

    All Lump is not created equally

    There are only two types of lump I have found in Mchenry county, IL this season. Charbroil (a 15lb, eleven dollar box of DUST) and royal oak steakhouse. The RO steakhouse is not exactly perfect, but I pulled off an 8 hour smoke using the minion method, only adding one chimney of unlit lump. My...
  19. trashcan

    Howdy from Illinois

    Welcome from another flatlander.
  20. trashcan

    1 more newbie question.

    Lump is about the only thing Wama doesn't carry as far as grilling is concerned. Farm and fleet has charbroil brand lump by the 15lb box for $11, and menards has RO 8.8lb bags for $4.99
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