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  1. smokinut

    Water in the smoker

    I use the water pans, it keeps a consistent temp for me, right around 230. If I want a higher temp smoke, I take it out and get 250-275. I haven't noticed if it makes any difference in tenderness or moisture of meat though. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  2. smokinut

    cherry cola ribs for a reunion.

    Looked so good. I love me some of the cola sauce. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  3. smokinut

    Brined Pork Loin and Dutch's Wicked Beans

    Recipe sounds good to me, but you may want to add another 1/4 cup of salt to even out the sweetness of the Apple juice and the sugar. Just my preference though. Sounds like you've got a great meal planned, and remember, pics or it didn't happen.
  4. smokinut

    Marinated Pollo Asado

    That chicken looks great
  5. smokinut

    Smoking in Southern Utah.

    Very nice, another Utahn. Welcome aboard and if you got any questions just ask.
  6. smokinut

    First spatchcocked chicken

    Thanks Disco Sent from my Galaxy Nexus using Tapatalk 4 Beta
  7. smokinut

    First spatchcocked chicken

    Thank you. I can tell you for a certainty that they were delicious. My dad, who doesn't like chicken, inhaled these lol. And as for the green chile, IMO they're just so much better than red chile sauces. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  8. smokinut

    Hello from Salt Lake

    Hmm... Layton is a midway point, maybe a meet/greet/smoke and eat could be arranged in the future. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  9. smokinut

    First spatchcocked chicken

    After 2 hours After 4 hours with an IT of 163* Shredded with some of the green chile sauce Ready to roll with Jack cheese Finished product and man were they good. Served with a creamy chipotle rice Sent from my Galaxy Nexus using Tapatalk 4 Beta
  10. smokinut

    My first fatty attempt w/Qview

    Very nice, I had the problem of over filling on my first attempts too. And your weave is perfect. Good job and good pics.
  11. smokinut

    Hello from Salt Lake

    Midvale, nice. I'm not too far from you in Kearns. There's another new guy that posted a few days ago from Utah also.
  12. smokinut

    Asian style smoked baby back ribs?

    Yes, don't go crazy with the sesame oil. It's just something for the Chinese five-spice to stick to.
  13. smokinut

    First spatchcocked chicken

    Yeah I'll be keeping an eye on the IT to make sure I don't dry out the bird. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  14. smokinut

    Asian style smoked baby back ribs?

    Oh, forgot to say to remove the ginger piece before you blend the sauce. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  15. smokinut

    Asian style smoked baby back ribs?

    Give this one a try, sounds like it should be right up your alley. Rub ribs with toasted sesame oil then season with Chinese five-spice powder, salt and pepper. Cook with your preferred method, 3-2-1 or whatever. Now comes the yummy glaze. Cube a whole fresh pineapple and saute the chunks in...
  16. smokinut

    First spatchcocked chicken

    So I've got a whole chicken in a brine, and I've already spatchcocked it. Plan on smoking it tomorrow at 230* and I'm thinking a rough estimate of 4 hours to hit an IT of 165*. Does this sound about right? The plan is to shred the chicken and then make green chile smoked chicken enchiladas...
  17. smokinut

    Grilled Pork Spiedies

    These sound really good and I love new recipes that call for mint. Thanks Sent from my Galaxy Nexus using Tapatalk 4 Beta
  18. smokinut

    New from Utah!!

    Welcome fellow Utahn. This is a great place to learn with some mighty helpful people. Got any questions, just ask and someone here will be able to help. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  19. smokinut

    Does Your Computer Smoke?

    LOL! Dude that's awesome. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  20. smokinut

    Good Accurate Thermometers

    I've heard that Maverick et732 is a very reliable dual probe therm. Sent from my Galaxy Nexus using Tapatalk 4 Beta
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