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IMG_3971.JPG
- ahakohda
- Media item
- Comments: 0
- Album: Brisket. No foiling.
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IMG_3891.JPG
- ahakohda
- Media item
- Comments: 0
- Album: Beef ribs
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New Dyna-Glo vertical offset smoker
This alone is a deal breaker :( I guess I'll go with Webber. Pay once cry once.- ahakohda
- Post #184
- Forum: Charcoal Smokers
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New Dyna-Glo vertical offset smoker
Hi everyone Thank you all for 10 pages of useful info. I use Webber 18" smoker for 7 years now and getting an itch to buy a brand new smoker. I am trying to decide if I should go with 22" Webber for $400 or to get a wide model of dyna Glo. Only thing that stops me right now is a price tag...- ahakohda
- Post #182
- Forum: Charcoal Smokers
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SMOKIN-IT SMOKER
I am using this one method I borrowed here on forum. Can't recall an author but thanks to him everyone love my ribs. For each Rack of Ribs Combine: 1T Pork Rub, yours 1/2 Stick Butter 1/2C Cane Syrup... Dark Corn Syrup...or Honey 1/4C Apple Cider...or Juice 1T Molasses Optional: 2T...- ahakohda
- Post #1,273
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
Did you use any liquids while foiling?- ahakohda
- Post #1,271
- Forum: Electric Smokers
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Sold on brining
For those who does not mind using premade marinades. Try to marinade your bird or it parts in Goya Mojo Criollo Marinade. This thing takes smoked chicken taste to another level. Usually I buy 4 large chicken breasts on bone and marinate them overnight. -
Smoked ice
1) First, freeze a football-sized chunk of ice in a Tupperware container. Slide that frozen slab into a perforated, disposable aluminum grill pan and place that pan over a second, unspotted pan. 2) Stick ’em both in your smoker, or use a shut grill with a foil pouch of smoking woodchips...- ahakohda
- Thread
- Replies: 7
- Forum: Links to Free Recipes
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SMOKIN-IT SMOKER
I am also using Auber PID. And I am referring to wood chunks that came with smokin-it. As per manual only one goes in at the time. And after 40 min there are no smoke left. So before I drilled holes for AMNPS I use to opened doors every hour to add one chunk which is leads to a longer smoking...- ahakohda
- Post #833
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
To me main reason to use AMNPS in smokin-it is to have a constant smoke through out the process without opening doors to add another chunk of wood. I noticed one chunk of wood lasts for about 40 minutes if not less.- ahakohda
- Post #831
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
I finally got around to experiment with model#3. I drilled two 1/2" holes at the bottom to the right side and widened dripping hole to aprox 3/4". Loaded up AMNPS with pitmaster mix and light it up. Smoker was at 225F. I placed four chicken halves (two with rub and two without for my daughter)...- ahakohda
- Post #829
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
- ahakohda
- Album
- Comments: 0
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- ahakohda
- Media item
- Comments: 0
- Album: SMOKIN-IT SMOKER
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WSM Temp Question
Right on. Temperature is always higher at the top. Try to attach Mav's probe to an exhaust hole.- ahakohda
- Post #5
- Forum: Charcoal Smokers
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No disrespect to Mr Minion, but I don't start a fire like that...
My main point was to bring it to and to keep at desired temperature and how Auber helps to recover after opening top cover or door. It did take longer with Pro-q stacker mounted and next time when I use stacker I'll use more burning coals in the beginning. I got no knowledge in how Auber...- ahakohda
- Post #15
- Forum: Charcoal Smokers
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No disrespect to Mr Minion, but I don't start a fire like that...
I just got back from summer cabin vacation where I put some heavy use on my new WSM18 rigged with auber controller. I used your method along with minion and both were working flawlessly. Auber kept temperature at desired 225F in both cases.- ahakohda
- Post #13
- Forum: Charcoal Smokers
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Making BuckBoard Bacon Part 1
For a while now I use your BBB recipe as a base for almost all of mine pork smoking. I do add some details but base stays the same. Thank you!!!!!
