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Hi, My Name is CaptainWoody
Welcome to the forum from a former brief resident of MN. You will find lots of great info on this site by searching or simply asking questions. Have you got yourself a grill or smoker yet? -
Resturant in fl?
It's a chain and I've only been to the location in Corbin, KY but I really like Sonny's and I think they have a location fairly close to Kissimmee.- trabba
- Post #3
- Forum: General Discussion
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Looking for a smoker, starting here!
Great choice on the WSM. I just got the 18.5 WSM myself and it has made my life so much easier. -
My first smoking adventure
Hi and welcome! Lots of people with good information here! As for woods, I'm on a cherry kick right now but used hickory for a long time and have some pecan as well. Really, just stay away from softwoods but here is a link to a list that is helpful to determine what woods will give you the... -
First Fatties, mixed results
Yes, those look good. You are right though, you definitely want to pinch the ends tight if you are doing cheese or other melty/liquidy fillings. A lot of times, I end up saving some of the sausage mixture I use to really get a good cap on the ends even after I pinch them. -
A couple of fatties from the weekend
- trabba
- Album
- Comments: 0
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A couple of fatties from the weekend
Strayed from my normal barbecue bacon fatty and did a couple new ones this weekend. A buffalo chicken stuffed with cream cheese, chicken, buffalo sauce, ranch, and cheddar cheese. Also did a philly with provolone, onions, garlic, banana peppers, and steak. Philly Cheesesteak Buffalo... -
Final Four Picks
I've got: Kentucky Wisconsin Villanova Iowa St. Kentucky over Iowa St in the finals.- trabba
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Sad days
So very sorry for your loss (and to everyone's losses). If you're not familiar, here is a poem I found a couple years ago when we lost our first family dog Brutus. http://petloss.com/rainbowbridge.htm May you find peace in this difficult time.- trabba
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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Prime Rib with Q View
I sent smoke signals...you guys must not have been watching close enough! -
corn-beef brisket
I used one as a dry run last summer before I did a regular brisket. I smoked it at around 250 degrees until it reached 195 (wrapped in HD foil when it reached the 180 mark) then put it in an insulated cooler for about an hour to rest. It came out alright. -
Prime Rib with Q View
- trabba
- Album
- Comments: 0
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Prime Rib with Q View
So finally got the WSM it's first smoke this weekend and since prime rib was on sale, thought it would be a good time to do as well. I smoked it with Cherry and Pecan. It took about 4 hours start to finish although I should have pulled it a little sooner but lost track of time a bit so slightly...
