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  1. Pork loin and spare ribs tonight

    Pork loin and spare ribs tonight

  2. preston897

    Pork loin and spare ribs tonight

    Im putting a pork loin and spare ribs on tge uds soon. The ribs will be done kind of late but oh well! Its about 60 degrees and was raining earlier here. I rubbed both down with mustard and john henry's texas pig rub. The ribs are cut st. Louis style and i pulled the membrane. My pork loin is...
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  4. preston897

    chinese pistache?

    ive got a pretty large chinese pistache in my back yard. has anyone used it for smoking? i need to do some pruning as we go into winter here in texas. im got a peach tree, a red oak, and a fruiting and fruitless mulberry. ill use all for smoke woods. but didnt know about this one
  5. preston897

    PGSmoker - Back in Action with Pork Butts!!!

    looks great! cant wait to see the final product
  6. preston897

    first ever chicken smoke (real time qview)

    This is my current diffuser. Cheap wal mart cookie sheet
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  8. preston897

    first ever chicken smoke (real time qview)

    I havent put holes in it yet. But i plan on it for my next cook. I think the lady wants me to try baby backs next.
  9. preston897

    first ever chicken smoke (real time qview)

    I used a heat diffuser to over the fire. The juice dripped onto it. Could the heat fro t the juice burning on the metal pan do that?
  10. preston897

    first ever chicken smoke (real time qview)

    Thankyou very much! I will be doing experimenting and always trying new things. I may try more or less wood next time. So if i were doing a brisket i shouldnt have any of that white smone right?
  11. preston897

    first ever chicken smoke (real time qview)

    How large are the chunks you use? Mine were larger the softball size.
  12. preston897

    first ever chicken smoke (real time qview)

    The white smoke lasted 30 minutes or so and went away. My pecan chunks were kinda large. Maybe i should have only put one instead of 2? I put them against the side of the basket and the hot coals were in the middleish. Could they have just been to close to the hot coals?
  13. preston897

    new guy here!

    i looked at those today. the way i look at it is i can save that money and its $15 towards the maverick. otherwise ill be spending $70 haha. i read about the 733 earlier. im interested in that one now
  14. preston897

    first ever chicken smoke (real time qview)

    here is the final product. it tasted sooo good. the skin was crispy and they meat was moist and tender. i cant believe i got this out of my first smoke. 
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  18. preston897

    first ever chicken smoke (real time qview)

    No i raided the fridge for my fiance's beer and wine haha
  19. preston897

    question on preparing a brine

    i guess ill have to get a scale to add to the arsenal of things i want for smoking!
  20. preston897

    first ever chicken smoke (real time qview)

    it has been on the uds for 2 hours. temps are exactly 180. it finished quicker then i thought it would! the skin is so crispy! i cant wait to eat it. but now its time to wrap it in foil to rest for a bit while the potatoes cook in the oven. dont worry i will post a picture of it cut up.
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