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  1. smoke 2 geaux

    oversmoked meat

    I have a smoker similar to yours and I have not been able to burn pure wood like you are attempting to do.  I have started using lump charcoal, with my wood on the side.  If you are going to run straight wood, I think you need to start it in a burn barrel, and then transfer it to the smoker once...
  2. JAN 23 SFB FIRE.JPG

    JAN 23 SFB FIRE.JPG

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  3. JAN23 SETUP.JPG

    JAN23 SETUP.JPG

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  4. smoke 2 geaux

    Sure hope it warms up soon

    My pawpaw always told me to plant my tomatoes on Good Friday.  It seems like everytime I take that gamble and plant them in February, we get that last freeze and I have to plant them on Good Friday....Again.....lol Those are some nice looking Plants Al.  Are they Creole's?
  5. smoke 2 geaux

    TO mop or NOT to mop Brisket

    Nice job man.  I thought about doing a brisket for the SB, but I just couldn't make myself get up that early.  Hunting season just ended and I've been getting up at 4AM every Saturday and Sunday since the middle of October.  I don't bother with the mop.  The full packers I buy have so much fat...
  6. smoke 2 geaux

    fire grate question

    The grate in my stick burner is made out of a piece of industrial decking.  The horizontal bars are an inch apart, which is too big if you are going to use anything except sticks.  I just threw a piece of expanded metal over mine and it works great.  Awesome air flow.
  7. smoke 2 geaux

    Hot Dogs!

    Man, I love storebought hot dogs.  I can't imagine how good homemade dogs are.  My list of things to try is growing.... Again.....
  8. smoke 2 geaux

    Supermarket sausage selection suggestions please

    In my humble opinion, the best store bought hot links in the world are Earl Campbell's Hotlinks.  They are made in Texas, but we can get them here in Louisiana.  I usually buy 8 or 10 packs at a time and keep them in the freezer.  Do yourself a favor and take a look around and see if you can...
  9. smoke 2 geaux

    Asking for some prayers!

    Those guys really are the greatest generation.  If he's anything like my grandpa was, he's tougher than a piece of beef jerkey and I'm confident he will make a recovery.  I'll be praying for him and your family.
  10. smoke 2 geaux

    First brisket for the Super Bowl

    I did a 16lb packer a couple weeks ago, and it was ready in 14 hours, plus a couple hours to rest.  They really vary in cooking time.  You may want to get started Saturday evening to give yourself enough time.  Since you have an electric smoker, you can just set your alarm and get up and check...
  11. smoke 2 geaux

    Legg's Old Plantation seasoning

    I've had deer sausage made with the Legg's seasoning and it's pretty good.  The guy uses it per the directions on the bag, but adds some additional red pepper flakes because we like it a little spicy.  Be aware that the Legg's seasoning mix doesn't have cure in it, so you will need some TQ or...
  12. smoke 2 geaux

    What you making for the Super Bowl

    Ribs and Sausage.  Not sure yet if i'm doing spares or BBs.  Depends on what my final head count will be. I'm doing  Mike Anderson's coleslaw My buddy Chuck is doing the beans Mom doing potato salad Sis in law doing a strawberry cake and a cookie cake Friend Rene' bringing cheese in honor...
  13. smoke 2 geaux

    Pre-Smoke/split smoking a brisket...please help

    It will hold fine in your foil pan for 3 hours or so.  If your roomate is trustworthy, just have him turn the oven off when the therm reaches 185-190 and leave it in there until you can get home to deal with it.  I cooked a 16 lber last weekend.  I pulled it off the smoker at 191 degrees at 2am...
  14. smoke 2 geaux

    Free-range Turkey with Q-view

    I don't know what "free range" means, but you can definitely tell that isn't one of those mass produced "Dolly Parton" birds we get at Winn Dixie.  It looks like a wild turkey. 
  15. smoke 2 geaux

    Aoudad backstrap

    Never ate one of those critters, so i can't comment on cooking it.  But congrats on your kill.  That's a fine looking critter.
  16. smoke 2 geaux

    How do you regulate the smoke flavor intensity?

    Watch out for the thick white smoke.  That's when you get that really harsh unpleasant flavor.  I've never used an electric smoker, so I can't give you much advice, but play around with your setup until you are generating that thin blue smoke.  Some folks around here call it "ninja smoke" and I...
  17. smoke 2 geaux

    Reheating Brisket

    I've been eating leftover brisket all week, so I have some insight on this one.  I saved the juice from from the foil and combined it with about a cup of cattlemen's bbq sauce.  It made kind of a nice liquid, without being as overpowering as straight bbq sauce can be.  I poured this back over...
  18. smoke 2 geaux

    turkey

    I put mine again in the beginning. I think you lose too much moisture if you stick a hole in a partially cooked bird.  Juice pours out around the probe. I cook my turkeys up around 275-285 so I'm not worried about hitting safe temps in time. 
  19. smoke 2 geaux

    Hope Y'all are Happy Now

    I started with a $40 ECB, and next thing you know a freight truck was pulling up to my house with a 800 lb fire breather.  Start saving your money now. 
  20. smoke 2 geaux

    How to figure out fresh spices, when the recipe calls for dired spices

    Thanks Les.  I knew somebody would have an answer.
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