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New Smoker in Nor NV---Now with Pics
Welcome... there is a lot of fun and learning to be had here.- smoke_chef
- Post #7
- Forum: Roll Call
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Rib, Fattie, ABT Q view (with cole slaw)
Great looking smoke... thanks for sharing!!- smoke_chef
- Post #9
- Forum: Pork
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Chicken: My New Frontier!
Hey Quagmire38... I don't know your smoker so I don't know how air tight it is or what your vent situation is like. But, I would ask... was it windy when you were smoking? Or, even did it change from no wind to wind when you saw the temps kick up? I'm only asking because wind is a big enemy to...- smoke_chef
- Post #10
- Forum: Poultry
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Brine ?
Hey Shea... how did them birds turn out? Where's the q-view??- smoke_chef
- Post #21
- Forum: Poultry
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I didn't stop experimenting in college
Love the experimentation. Especially interested in the marinade.- smoke_chef
- Post #4
- Forum: Pork
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Fuel for Smoking
I like Ozark lump real well. RO works too. I haven't setteled on a favorite smoking wood yet. They all are great I think? I guess I use hickory most though?- smoke_chef
- Post #33
- Forum: Charcoal Smokers
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You have to love this place even more now.
I couldn't have said it better. I sure love this place!!- smoke_chef
- Post #2
- Forum: For New Members
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Smoking Salmon
Hey Bear... what does that mean.. "Smokem Hard". Like a fish jerky maybe?? Sounds interesting.- smoke_chef
- Post #4
- Forum: Fish
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Grilled chicken tacos on my new weber genesis!
That's a great looking grill you got there. Also, chicken tacos are my favorite. Well done!- smoke_chef
- Post #10
- Forum: Grilling Chicken
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Brine ?
Well... it depends. I would plan for three hours but it should be closer to two. However, with chicken never go by time. You know it's done with the juices run clear. But, by all means temp it too. I go to 170 in the breast and if it goes over some I'm fine with that. I've gone as much as 180...- smoke_chef
- Post #18
- Forum: Poultry
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Periodic table of meat
Thanks for the link. I got it saved!- smoke_chef
- Post #8
- Forum: General Discussion
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LUMP VS. BRIQUETTES
Wow... okay. That's big. I would have to bust that up too. Actually, I wouldn't buy that brand. The whole dumping it out process seems like a messy pain the arse. But, thanks for sharing the size. I was thinking big... but not that big. I have used Royal Oak from Wally World. It's okay...- smoke_chef
- Post #11
- Forum: Charcoal Smokers
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Apple Smoked Apple Dumplin' on the drum
Jeanie... seriously... have you ever had one of those IQ tests?? Because in my book you are a freaking genius!! Not just these apple dumplings... it post after post after post of shear genius. There isn't a single adjective to describe it. Awesome.. Outstanding.. Incredible... none of these by...- smoke_chef
- Post #51
- Forum: Desserts
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LUMP VS. BRIQUETTES
As for me and my smoker... we're lump all the way. I've tried both. I like lump way better. And.. I think I have about as small of a smoker as there is and I like the big chunks of lump. They burn the longest. I wish the bags I buy had more of them. To each his own of course but I would never...- smoke_chef
- Post #5
- Forum: Charcoal Smokers
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"BEAR" Ribs with lots of Qview
Looks great. I never have seen the A-MAZE-N-Smoker before. I googled it and it seems that it's mainly used for cold smoking but you use it all the time huh?- smoke_chef
- Post #13
- Forum: Pork
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Piggy We We We all the way home.
Love it. I hadn't seen it before. Thanks for posting it!- smoke_chef
- Post #5
- Forum: Jokes
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Periodic table of meat
Love it!!! How can I get a hard copy of that. I would love to have that in a frame.- smoke_chef
- Post #3
- Forum: General Discussion
