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  1. garand555

    Some tips and a couple questions

    On the trout thing, I have yet to smoke them, but it could be the fish. You said they were trout of a pond. Sometimes they start tasting mossy. It's a simple matter of what they've been eating. There are some lakes that just produce nasty tasting trout and there's not much to be done about...
  2. garand555

    Practice meats for learning smoking without breaking the bank

    Yeah, pretty much everything posted ITT will work for you. IMO, if you're just starting, some burgers for your shorter smokes, chicken for smokes that will last a little longer, and look for some pork butts for long smokes. It's not that hamburger is that cheap anymore, but you don't have to...
  3. garand555

    SO WHAT DID YOU GET FOR CHRISTMAS ?

    Nothing yet. While I could always use new BBQ equipment, I really don't need it. I'm hoping for an Aussie Locker for a Dana 30.
  4. garand555

    Cutting BBQ wood with a chainsaw

    Well, I would think it could be more of an issue there. It's going to be all about the concentration. Figure that one drop of oil per lb of wood is going to give you a ratio of weight of roughly 10,000 lbs of wood to 1 lb of oil. 2 drops per lb gives you a ratio of roughly 5,000 to 1. 3 drops...
  5. garand555

    Need advice on using apple wood chunks instead of charcoal.

    Yes he did. If you want to burn sticks, either buy the wood by the truckload or get yourself a chainsaw and go cut it yourself. It'll be A LOT cheaper. If I want apple here, I either take my chainsaw to neighbor's houses or in my own backyard when it's time to prune and get it for the price...
  6. garand555

    curious

    Well, that sucks. Just curious, what are you looking to replace it with?
  7. garand555

    First time smoking pork butt, and fatties

    That's some clean work from what I can see.
  8. garand555

    NM Hatch chile in SoCal

    I'm necromancing this old thread: If you guys are ever back in the land of entrapment during late August through early October, try some Lemitar chile. IMO, it's better than Hatch. They have all the different levels of heat from mild to extra hot, which last year some of it was as hot as the...
  9. garand555

    Theoretical Moonshine question

    Putting oak chips rather than chunks will impart a flavor very rapidly compared to aging in barrels. It won't impart the exact same flavor though. Except for Bullet Bourbon and the really top shelf stuff that I can't afford, I'm not a huge fan of Bourbon, so I'm not sure what the charring will...
  10. garand555

    Smoker NOOB....

    LOL! Understatement! I'll try smoking almost anything and there are some people on here who would probably smoke ice and ice cream if they could!
  11. garand555

    Clean Smoke.

    Especially when the smoker is cold, I can burn a bigger fire than a lot of stick burners out there, so my idea of small and hot may be a bit different than others, but what was given so far is good advice. Smaller splits or preburning will help. Also, keep a propane or mapp gas torch nearby...
  12. garand555

    Commercially smoked turkey

    Hey, you gotta do what you gotta do. It's mutually beneficial though: You get to run your smoker. You get superior quality pulled pork. They get superior quality pulled pork. They save money.
  13. garand555

    Home made BBQ sauce,why use ketchup?

    LOL, you gotta love decisions like that. One very important thing to remember in law can be illustrated by the following: Lawyers can quibble over definitions like you wouldn't believe and a lot of laws actually do have a section with definitions stating exactly how terms are to be defined...
  14. garand555

    Home made BBQ sauce,why use ketchup?

    In general, if it has seeds, it is a fruit, though this is not 100% true. Seedless grapes, for example, are still a fruit, but I suspect that there have been many, many years of selective breeding to get the seedless varieties. Obviously, what makes a fruit a fruit is more complex than "it has...
  15. garand555

    wood storage

    I hate to say it, but some of that is going to depend on your climate. I can pretty much leave mine out in the open so long as it is not on the dirt or where sprinklers hit regularly and I'm good. Then again, the expected moisture content of fully cured wood out here is 6%-11%, depending on...
  16. garand555

    BBQ pit masters

    Yuppers. Mine is under a gazebo, and it's great. It's in an area that is largely shielded from the wind so it has to be really bad before it effects me. Rain or snow, I can smoke.
  17. garand555

    Home made BBQ sauce,why use ketchup?

    I have a friend who is allergic to tomatoes. He can (and does) eat BBQ sauce, but it'll make his throat scratchy and irritated. I decided to make a sauce that he could eat without this problem. It's base is blackberries and NM red chile. I use honey for a sweetener and I like to use apple...
  18. garand555

    Smoked round roast, NM style

    Alright, here's my take: This one was a quasi-failure. The flavor is excellent and the au juice was superb in the chile, but it is too dry. I think I made a huge mistake by blasting it at the end. I also think that instead of taking it up to 200 while in foil, I need to take it up to 205 or...
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    IMG_20121218_184403.jpg

    • garand555
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  20. IMG_20121218_182908.jpg

    IMG_20121218_182908.jpg

    • garand555
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