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  1. randycandy

    Close but no cigar.

    Hello again. I just made two racks of back ribs in my electric smoker. I did the 3-2-1 method. I put a rub on them and refrigerated over night. I set them out on the counter for a half an hour before I put them in the smoker. I had a pan of apple and cherry wood for smoke. Steady temp of 230*...
  2. randycandy

    Another Failure :(

    Quote: Originally Posted by Mdboatbum   I think you just need to cook them a little longer. Hard to tell if you were smoking wings, drumsticks or the drumette portion of the wing, but in any case 90 minutes at 275 just isn't enough. As for the lack of flavor, try backing off on the butter...
  3. randycandy

    Another Failure :(

    Trying to cook drumsticks. I thought I had a game plan but I was mistaken. I'm using a modified Brinkman smoker. Made it an electric. I can now get it up to 300* no problem. Here was my procedure. About 10 am, inject the wings with a combo of Creole Butter and Franks Hot Wing Sauce mixed about...
  4. randycandy

    Scarbelly Wings (Buffalo Style)

    Yeah, I'll do that, thanks!
  5. randycandy

    Beer Can Chicken & Blueberry Fatty (Q-View)

    That chicken looks great! Can you tell me exactly what a "fatty" is?
  6. Scarbelly Wings (Buffalo Style)

    Scarbelly Wings (Buffalo Style)

  7. randycandy

    Scarbelly Wings (Buffalo Style)

    Hey fellows, question. I don't have a charcol or propane grill. I like the skin on my chicken crispy to. I cook my drumsticks at 300* for about two hours in my home made smoker. (modified brinkman). I see a few you guys throw your wings or legs on the grill for a couple of minutes after you take...
  8. pACE-985158dt.jpg

    pACE-985158dt.jpg

    • randycandy
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    • Album: Scarbelly Wings (Buffalo Style)
  9. randycandy

    Simple Smoked Drumsticks...first time doing Chicken on the UDS

    How long did you cook them for?
  10. randycandy

    Another what did I do wrong post.

    Hey miller. I'm not so sure it was too salty. I think the whole problem with the loin was that it was mostly bitter. when I cut a slice of the loin off, you could see what looked like a brownish "skin" all the way around the meat that maybe penetrated 1/8" into the meat. This "skin" was...
  11. randycandy

    Another what did I do wrong post.

    After taking in all the comments I've come to the conclusion that what I did wrong the most was over smoking the loin, using too many wood chips along with having my exhaust port closed off.  Maybe I put to much rub on also, not sure. There have been comments about that loin being pretty lean...
  12. randycandy

    Another what did I do wrong post.

    This confuses me. I was supposed to rinse the rub OFF the loin before smoking ? Is this correct? If you don't put your meat in the fridge over night do you then leave the rub on while smoking? Does this just apply to Pork? Please clarify:)
  13. randycandy

    Another what did I do wrong post.

    Hey guys, the meat itself wasn't too bad, a little on the dry side. The outside of the loin, it looked like the rub and smoke penetrated about 1/8" into the meat, is what was real nasty. Bitterness is the exact word I would use. Thanks for everyone sharing your knowledge!
  14. randycandy

    Charcol to electric smoker - right procedure?

    After thinking about, this hardie board helped out a lot, but the outside of it still gets pretty warm during a smoke. That tells me its still losing heat. I'm going to look for something else to put over the hardie board to help keep the heat in, like a welding blanket or something.
  15. randycandy

    Another what did I do wrong post.

    Thanks for all the great feedback fellows. By what you guys have said here, I can see I made some big mistakes. 1) To Dave, I have a 8" round by 2" deep "smoke pan" that I fill up with wood chips. It has a cover over it full of holes. I use cherry,apple and a little mesquite. I have a wire...
  16. randycandy

    Another what did I do wrong post.

    I had a a nice 5 lb. center gut pork loin. Cut it in half. Put some mustard on the pieces and put a rub I found on the net,  on both sides. Wrapped them in glad wrap and put them in the fridge over night. Next day, took out of fridge and let sit on the counter for 1/2 hour. Cooked in my electric...
  17. randycandy

    Smoking a pork loin

    Couple of dumb questions. When someone says this "Shut it down, tented them with foil on a platter inside for 20 minutes", does he mean just loosely place a piece of aluminum foil over the meat in the shape of a tent instead of wrapping it completely? Also, say if you have a  6 lb. pork loin...
  18. randycandy

    Temperature Contollers

    Offsite link right? Sorry about that. Feel free to delete this post.
  19. randycandy

    Temperature Contollers

    Sorry for the screw up my bad. What I was trying to say was I have a couple of used Temperature controllers listed on ebay that would work great for a electric smoker if you just want to set it and forget it and not worry about checking temps every 15 min. I use one and it works great. These...
  20. randycandy

    Charcol to electric smoker - right procedure?

    Hello fellow smokers. I thought I would post a follow up. As I said in my previous post, I had trouble maintaining 230* in my smoker. Being the cheap skate that I am I spent another $11.00 at Home Depot and bought a 3'x5'x 1/4" piece of Hardie board. I believe its used as a under layment. Anyway...
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