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  1. nopigleftbehind

    A demonstration of creosote Part 1

    So is creosote a product of wood not burning or the buildup of smoke from too much smoke "hanging around" (hence the reason to run the vent wide open).  In addition, by limiting the amount of wood or spreading out the pellets in your tray, can you limit the amount of smoke per cycle thereby...
  2. nopigleftbehind

    30lbs beef chorizo sticks/bulk

    WOW!.  That is awesome.  My brother in law would go nuts for these.  
  3. nopigleftbehind

    Smoked Jalapeno Poppers

    Thats a cool tool.  
  4. nopigleftbehind

    30lbs beef chorizo sticks/bulk

    Chorizo Sticks.  Like a slim jim stick?  Or more like sausage?  How do you reheat?  Thanks for the link
  5. nopigleftbehind

    Jeff's Bacon wrapped onion rings

    bacon covered onion rings???? I AM IN!
  6. nopigleftbehind

    planning first cook

    Great advice Charlie.  These guys on here are great and there is a ton you can research on spices, recipes, and methods.  Take notes and give us updates.  
  7. nopigleftbehind

    Smoke Question

    I use apply wood only for chicken and my family loves it.  Nice mild wood.  I put smoke for about 2/3 the cook time.  These guys are right about watching it, testing, and take  a bunch of notes.  Its a learning process for sure.
  8. nopigleftbehind

    SuperBowl Brisket

    Looks good to me.  Nice job with the bbq conversion
  9. nopigleftbehind

    3-2-1 Ribs were overcooked! Anybody been there?

    I like the 3-2-1 method.  Tried the oven twice with other meats and ran into drying out the food.  If you have the time keep to the smoker and watch closely.  
  10. nopigleftbehind

    Smoked Jalapeno Poppers

    Going to give this one a try for sure.  Awesome pics.  Thanks
  11. nopigleftbehind

    Laser Cleaning!

    That looks dangerous. But awesome.
  12. nopigleftbehind

    Membrane on Baby Back Ribs

    I can honestly say that you notice it when you eat them.  I don't like the membrane on.  Last two smokes I have had a tough time (no pun intended) trying to get the membrane off and we paid for it while eating them.  When you slice the ribs you will notice it.  Pull apart instead of fall apart...
  13. Honey Brined Turkey Breast

    Honey Brined Turkey Breast

  14. nopigleftbehind

    Honey Brined Turkey Breast

    Wow. Looks awesome!  Here is my 4 lb chicken in a MES 40 at 275 degrees.  Never added bird to the oven and the skin still came out crispy.  Not fried crispy but still good enough without having to add another step.  Just my opinion.  Hey this honey brine.  Care to share??? I would like to do a...
  15. IMG_4949.JPG

    IMG_4949.JPG

    • nopigleftbehind
    • Media item
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    • Album: Honey Brined Turkey Breast
  16. nopigleftbehind

    My 2nd prime whole packer brisket smoking experience!!!

    I have seen a couple posts where people use olive oil as the base before rub or salt and pepper... pics show nice smoke ring.  You think there is any truth to that?  
  17. nopigleftbehind

    First post - small brisket flat

    I didn't see anything on the rub either.  Curious what you used.  A lot of guys said just pepper.  
  18. nopigleftbehind

    First post - small brisket flat

    Looks awesome.  Best I have seen in a while. 
  19. nopigleftbehind

    My 2nd prime whole packer brisket smoking experience!!!

    I would hit it harder! LOL.  That kinda talk either gets smiles or "that look" from my wife HAHA.  Great looking piece of meat though FO SHO.  
  20. nopigleftbehind

    Spend my 550$. What electric smoker would you buy

    My advice.  I have used the cookshacks in the restaurant industry before from the $2500 to the $30,000 units (no thats not a misprint).  AMAZING.  Quality every single time.  Low energy and low consumption on pellets and wood.  I decided after being out of the game for about 10 years to buy a...
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