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  1. backcountry

    First time smoking ribs w/Qview

    They look pretty great to me for a first attempt. For any attempt in fact.
  2. backcountry

    Qview, Hawaii style stuffed/rolled chicken

    Very cool. I might have to buy a cheap chicken and try my luck at getting all the bones out while keeping it as one piece of meat to pound flat. That's really neat.
  3. backcountry

    Two Whole Chickens - Spatchcocked

    All done. Here's a side by side comparison. Left was on the bottom rack right over the water pan, right was on top. Top one was crispier - especially on the bottom side, left one had a bit more rub. Here's a view of the bottom side of a spatchcocked bird. Pulled one. Foiled the other...
  4. backcountry

    Two Whole Chickens - Spatchcocked

    Cool. Do you run it along the base of the smoker, desertlites? Probed the birds, they're both at 166F in the breast. Almost done! Not getting a good representation of the colour with the flash and taking pics in the dark... Still not getting quite the darkness on the skin that I'd like -...
  5. backcountry

    Smoked canned ham W/Qview

    Looking forward to how it turns out. Can't have enough sandwich meat. Especially on a fishing trip.
  6. backcountry

    Any tips? First Smoke on ECB tonight.

    Coming along quite nicely! http://www.smokingmeatforums.com/for...ad.php?t=81471 Going to probe them shortly and see what the internals are.
  7. backcountry

    Hump day Smoked Salmon

    That salmon looks great, but what really caught my eye were the rolls on the side. Great combo!
  8. backcountry

    Smoked canned ham W/Qview

    Looks cool. Is a canned ham like that a whole piece of meat or is it formed meat? Excuse my ignorance...
  9. backcountry

    Two Whole Chickens - Spatchcocked

    You and me both! And... If you insist... Lifted the lid fast to brush some EVOO on them both. Starting to look like food now!
  10. backcountry

    Two Whole Chickens - Spatchcocked

    The water in the pan started out as half boiling half cold as I added the brine. I should have boiled the brine first, but I never thought to. Temps are climbing back up again thankfully - back up around 250F. I opened the lid, took everything out and made sure I had hot coals on top of the...
  11. backcountry

    Two Whole Chickens - Spatchcocked

    I will do my best to answer your questions after the smoke Mauismokemeats. Right now I'm having some issues! Temps have dropped to 200F, I added more charcoal, but they seem to be stuck at 200 still - about 25 minutes later. I haven't opened the lid once since putting the birds in, just the...
  12. backcountry

    Any tips? First Smoke on ECB tonight.

    Ok thanks for the explaination. I just got the birds on the ecb and unfortunately with them being spatchcocked, they won't fit 2 per grill, so I'm forced to have one on each. It could end up being a nice comparison, or I might switch them out after the first 90 minutes or so. We'll see...
  13. backcountry

    BBQ sauce sweetener

    Thanks for posting that recipe! I wish I had the recipe for Busters sauce, but it's a commercial sauce. Not one that's got a huge presence as far as I know, but if you google it, they do have a website. I found it by meeting the creator's father who owns a fishing lodge in NW Ontario and he gave...
  14. backcountry

    Any tips? First Smoke on ECB tonight.

    More great info. Thanks TW! I added my brine, but the other half of the pan was boiling water. I'm noticing that temps are climbing slowly. I was thinking of brushing straight up EVOO on the birds, so thanks for the solidification on that one. All on the bottom? Is that to ensure they stay...
  15. backcountry

    Two Whole Chickens - Spatchcocked

    Ok, here we go! Made two mods to the fire pan tonight. Drilled 3 holes about 1/8th inch and added a grate for better flow in the ECB. Got a fire going, brine and water in the water pan, rubbed down the birds with Old Bay and waiting in the basement for the temps to level out at 275. I like a...
  16. backcountry

    Chuckie Enchiladas w/ Qview

    That's what I forgot to pick up while in ND this weekend! Enchilada Sauce!!! Wicked meal you got going on there Dude! Really great way to use up some leftover smoked meat. I'm sure that smokey taste was present in every bite too. I didn't forget my Cholula though. People look at my like a...
  17. backcountry

    BBQ sauce sweetener

    Buster's BBQ Sauce is made with blueberries and it's very tasty. Their spicy one is super good! I could see grapes being a nice touch to a sauce for sure if you're after a sweet sauce. Keep the sweet away from any of my beef though!
  18. backcountry

    Loading up for the annual Family Pig Roast.

    Can't beat that kind of get together! Smoker in tow, guitar in hand, singing, few pops and family... Wow! My kind of party. Look forward to reading about it when you get back.
  19. backcountry

    Any tips? First Smoke on ECB tonight.

    Oh, and Squirt... Great suggestion making one mod at a time. I wouldn't have thought to do that, but it makes perfect sense to gauge the effects of each mod. Thx.
  20. backcountry

    Any tips? First Smoke on ECB tonight.

    Your replies are very much appreciated. The ECB I have has legs and stands about 4-6" off the ground. I'll have to do some digging around to see if I have anything on hand that I could use as a grate in the coal pan to keep the chips off the bottom. I could also pop a couple quick holes with a...
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