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Why is my chicken covered in soot?
I agree with Alphonse, open your stack all the way and regulate temps with side dampers. Teddy- pit of despair
- Post #6
- Forum: Wood Smokers
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Country style ribs
cansmoke, Ribs look great. You are correct unless you are speaking to more than one person then it's "Yum, all y' all!" Teddy- pit of despair
- Post #3
- Forum: Pork
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How's it goin eh?!? New to the forum from the Great White North!
Welcome from Virginia! Teddy- pit of despair
- Post #10
- Forum: Roll Call
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Prayers for Pops. UPDATED 1/22/20
Prayers for Pops and his family.- pit of despair
- Post #48
- Forum: For New Members
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Black walnut???
Welcome Kenny, My wood guy here sells it. I've never used it. I've been a woodworker for 20 years and have always been told to wear a dust mask when cutting walnut so I avoid it altogether. Teddy- pit of despair
- Post #5
- Forum: Roll Call
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Food Saver Giveaway
Yahooooo! I never won nuttin! But changing my handle to "Pit of Happiness" just doesn't have the same ring. Again thank you Braz! Teddy- pit of despair
- Post #30
- Forum: Slicers, Grinders, Tools, Equipment
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The Journey to a Bell Fab Smoker
fowldarr, Nice! Keep us posted with lots of pictures! Teddy- pit of despair
- Post #6
- Forum: Wood Smokers
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New member, long time lurker from Michigan
Electric88, Welcome from Virginia! Remember to document your smoke and take pictures to share with us. Remember "No pictures it didn't happen!" Teddy- pit of despair
- Post #7
- Forum: Roll Call
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Food Saver Giveaway
Braz, Thank you. I'm in! Teddy- pit of despair
- Post #19
- Forum: Slicers, Grinders, Tools, Equipment
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New member hello
Southshore, Welcome from Virginia! Thanks for the picture...keep 'em coming! Teddy- pit of despair
- Post #9
- Forum: Roll Call
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How to smoke cheese
Rob, Get you an A-Maze-N, and pellets in the flavor you want. Leave the smoker off and cold smoke the cheese to your desired level of smokiness. Good luck! Teddy- pit of despair
- Post #3
- Forum: Smoked Cheese
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duck snack sticks.
Storm, Snack sticks are usually smoked to an IT of 160*F. As far as time I personally run the smoker at 140* for an hour no smoke, then bump to 150* with smoke for an hour then bump to 160* for an hour and then 175* until I get to IT of 160*. Fat content usually 25-30%. I always use pork fat...- pit of despair
- Post #2
- Forum: Wild Game
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GIVEAWAY for Inkbrid 150 feet Bluetooth bbq thermometer with 6 probes and Grill Mats
I'm in and thanks again!- pit of despair
- Post #23
- Forum: Meat Thermometers
