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    • twanger1994
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  7. twanger1994

    Where are the leftovers????

    Labor day was great had 16 lbs or Pulled Piggy and 18 lbs of brisket... Cooked Saturday served Sunday for the party.... not one hamburger or hot dog was needed. Problem is the left overs never survive. So I decided to smoke up a smaller 6 lbs brisket for dinner tonight: here's the Qview
  8. twanger1994

    rqtre

  9. twanger1994

    Digital Wireless thermo

    Anyone know of a perfect thermometer? Thing I want it to do: 1: Dual probes 2: High and Low Temp Alarms 3: Wireless or has pager or something 4: Timer Thanks for you help.. Got some brisket going right now... ill have qview soon
  10. twanger1994

    My first smoker.... stainless

    Looks Great!!! Are you going to sell them??? Might be interested in a steel version... I would like to know more about your smoke generator?  got any plans for it? how does it work?    thanks  MIKE
  11. twanger1994

    What kind of beef to use?

    The best tenderizer ive ever used is call adolfs meat tenderizer. it has the lowest saltiness of all of them.
  12. twanger1994

    Pulled Piggy

    Friday off so why not smoke!!! 1) Had a 10 lb picnic sitting in the freezer that has been begging to be smoked each time I went in that freezer. 2) Earlier this week my home depot had a sale on cowboy hardwood lump charcoal, Also for the first time ever they had hickory and mesquite all...
  13. twanger1994

    test

    <a href="http://s904.photobucket.com/albums/ac241/twanger1994/4-23-10%20smoke%20PP/?action=view&current=SSPX0059-1.jpg" target="_blank"><img src="http://i904.photobucket.com/albums/ac241/twanger1994/4-23-10%20smoke%20PP/SSPX0059-1.jpg" border="0" alt="11 am start"></a>
  14. twanger1994

    Foiling

    Well I decided to foil at 165 and bring to 200 then let it sit in the micro for almost 2 hrs... To be honest, The meat pulled easier then ever before. But I also noticed that it was a lil mushy. And the burnt ends were just too soft My next PP I will smoke till 190-195 maybe 200 and foil at...
  15. twanger1994

    Foiling

    This is probably a dumb question but I know I can get it straight here. Ive been reading a lil bit about foiling. Never dun it. Im confused about the procedure. Do you wrap it in foil when it pp hits 165 and continue in the smoker till it gets to 200, then let it rest in the cooler. Or is it...
  16. twanger1994

    What am I doing wrong?

    I remember when I was a kid some teacher told my brother, jerky can be made by leaving seasoned meat out for some period of time... Being little kids we tried it. I think it was the green color that told us not to eat it. Maybe it was the green look on our mothers face when she saw it that did...
  17. twanger1994

    Glass Vs Plastic carboy

    there is a cargo net type sling that goes around and under the carboy.. little more work to attach it properly. (very little) but the neck holders put more strain in places you don't want to test
  18. twanger1994

    Glass Vs Plastic carboy

    Not sure if this has been said yet but.... Plastic no matter what anyone thinks or says is porous. That being said Plastics have grown by leaps and bounds over the years. As I see it, a plastic carboy will not last as long as a glass carboy. But that doesn't worry me, (things are replaceable)...
  19. twanger1994

    Blue Sky Brewing Company

    Genuine Basement Brewed!!! This Batch of Wendy's Blond Ale was brewed for a party in about a month for the return of an Air Force pilot in Iraq... Coming soon to your local liquor store soon!!!
  20. twanger1994

    Smoked Pot Roast

    Agreed!!!!!!!!!!
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