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  1. ba_loko

    Another MES temp. question

    Actually, it's very common to have discrepancies with the built in thermos. For the most accuracy, we always recommend a digital thermo directly in the meat, as well as the cooking chamber. Since you're cooking chicken, your high temperatures won't hurt you any. When possible, pick up some...
  2. ba_loko

    Seasoning a new smoker, required?

    Well, it's highly recommended. If it were me, I'd burn off any oils, etc that may have been on the metal from the factory.
  3. ba_loko

    Starting Over

    Rich, it's truly a treat to see you online again. We've sure missed ya here! Don't wear yourself out moving. We'll be here awaiting to hear how you're doing when you get back.
  4. ba_loko

    my first stuffed backstrap

    Nice! Keep those photos coming!
  5. ba_loko

    I never do this , but....

    Don, if I were sitting in church and saw that I'd lose it. Shoot, the screen is a bit fuzzy right now!
  6. ba_loko

    Pic of the "first fruits" of my smoker

    Those look great!
  7. ba_loko

    my first stuffed backstrap

    Bryan, there are some very helpful threads on how to upload photos. If you have trouble locating them after doing a search, let me know and I'll try my best to help you. Do you have a photobucket account? Click
  8. ba_loko

    my first stuffed backstrap

    Bryan, it probably wouldn't hurt to pre-cook them a bit. I start my brats by simmering them in beer. Once the beer is reduced to a thick carmalized state, they go on the smoker. Instead of putting them on the smoker, in this case, I would think that you could let them cool and then use them...
  9. ba_loko

    Thermostat in a custom smoker????

    Will, I'm sure it can be done. The first person I thought of after reading your question was Josh. Geek with Fire........report for duty!
  10. ba_loko

    cutlery?

    Rich, I don't know which brand you're speaking to when you mention serrated. For me, My serrated Henkels are outstanding. I have both the Pro-S series as well as the Eversharp line. I'm not familiar with the Forschner brand. I'm kind of knife junkie. I've even got the Kyocera ceramic...
  11. ba_loko

    How to finish my ribs in the oven?

    To answer your question, if you haven't received it elsewhere, I'd put them in a 200-225 degree oven. You'll know when they're done. When you pick one end of them up, the other end bends way down, that's the time to pull them out. I hope they turn out great!
  12. ba_loko

    Where are some of the regulars

    Nah, you haven't missed a thing. We're glad you're back though! Where ya been?
  13. ba_loko

    Camerons 1-pt. Hardwood Smoker Chips

    Yes, I have. I use them in my stove top Cameron smoker and they work just fine. They're not something I'd recommend for any other application though as they would only burn up too quickly in any outdoor smoker. On edit: These "chips" are more like sawdust. Their design is only for the stove...
  14. ba_loko

    Do you re-use Food Saver bags?

    Rich, excellent idea on the Ebay angle. I'll check that out. Thank you!
  15. ba_loko

    Stupid thermometer.

    See? Beer fixes everything!
  16. ba_loko

    Hey Friends

    Thank you, Marvin. May you also have a Merry Christmas and a healthy and happy 2008!
  17. ba_loko

    You know you have a smoking problem when:

    Dang, Fritz. You just described me exactly!
  18. ba_loko

    WHat is an ABTS?

    When I make ABT's, I use a cake piping "funnel" to squeeze the cheese into the pepper. I use garlic and herb cream cheese, then wrap the pepper in bacon. They're usually smoked in about 175F temp and they take about 2 to 2 1/2 hours. I've found that the longer I keep them on the smoker the...
  19. ba_loko

    Do you re-use Food Saver bags?

    No, I don't reuse them. By the time I cut the bag open there isn't enough room left to seal it again. Besides, I don't want to take the chance of contaminating my food.
  20. ba_loko

    Time for 2 Briskets?

    BTW, welcome to the forum. I look forward to your smoking adventures.
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