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  1. millerk0486

    does anyone own a pitmaker?

    Have you looked into the Backwoods Smokers? If you are looking for a vertical water smoker, check them out. I have had my eye on their, "Party" model, but don't want to spend that much money quite yet.
  2. millerk0486

    Weber Smokey Mtn.

    I run my probe under the lid, and will wrap a little bit of foil around the wire where the lid rests on it, so not too much stress is put on the cable. I'm not sure if it is actually effective or not though.
  3. millerk0486

    Mini WSM Finally Done!!!!

    Yeah, let us know how it does. Looks cool
  4. millerk0486

    When do you inject and rub your meat?

    In my experience, it is best to inject your meat after you remove it from the fridge and before you put it on the smoker. Reason being that when you put the meat in the fridge, the meat's pores constrict and cause the fluids from your injection to be pushed out. I normally rub the night before...
  5. millerk0486

    question on smoking brisket

    I would use the same amount you would use for any other large meat, like pork butt. I normally lay a ring of unlit charcoals and then put a full lit chimney in the middle of the ring.
  6. millerk0486

    Chicken: What am I doing wrong?

    I haven't been online for a couple of days and am just now seeing all of the comments. There is a lot of good information here. Thank you everyone for your input! I will post my next chicken smoking and let you all know how it goes! Thanks again!
  7. millerk0486

    Chicken: What am I doing wrong?

    I will need to invest in a small kettle grill. I have been wanting one, and could have used one in a recent rib competition. My smoker temp dropped lower than what i wanted and I didn't have enough time to kick it back up in the end. A charcoal grill could have been a quick fix
  8. millerk0486

    Chicken: What am I doing wrong?

    Pinto, do you mix those three woods evenly? My wife has been asking me to give pecan a try. Is pecan light like apple wood smoke?
  9. millerk0486

    Chicken: What am I doing wrong?

    Thank you for the advice mule, I will try the higher temps!  
  10. millerk0486

    Chicken: What am I doing wrong?

    No, I do not have a charcoal grill. I do have a gas one, but I guess I could remove the water pan from the smoker for the last 15 minutes and give the chicken a more direct source of heat for the last part. I will take your advice of the no brine on the next batch I try. I will do half of them...
  11. millerk0486

    Chicken: What am I doing wrong?

    I am looking for advice in smoking chicken, most specifically chicken thighs. I have tried smoking them twice and the results have been sub par. I smoked them with my WSM, prepped them with a brine, applied a smokey sweet rub and wrapped the skin around the meat and secured the skin with a...
  12. millerk0486

    wsm cooking hot!

    I have a 22.5 WSM. To maintain a 215-230 range, I start out with a ring of of unlit charcoal then pour a full lit chimney in in the middle, then close all bottom vents til the temp drops to 200 or 205 and crack open the bottom ones til I get the temp I want and keep opening them til they are all...
  13. millerk0486

    Quick, I'm having trouble maintaining temp!!!

    I don't have an offset smoker, but I have a WSM. When I use charcoal, I normally put a ring of unburnt/fresh charcoals in first then pour in a lit chimney and that is usually good for a while. Maybe you could lay some fresh charcoal down in with the burning and try that. That could help in...
  14. millerk0486

    Wood chunk question for spare ribs?

    Also to answer your timing question... just like mule said, you only need to smoke the first three hours. You font need to add chunks during the two hours of being wrapped since the smoke won't penetrate the foil. But you can add them for the last hour too if you want to add smoke flavor to your...
  15. millerk0486

    Wood chunk question for spare ribs?

    I haven't used apple wood but a couple of times, but in my experience, apple is a lighter smoke flavor than hickory. So if you want a lighter smoke flavor use more apple than hickory and if you want a heavier/bolder flavor use more hickory. Either way you should still have a good result. It...
  16. millerk0486

    I have a pork question !

    I've never smoked a pork loin before, but I have seen on the cooking channel, Bobby Dean make lean PP sandwiches using pork tenderloin. He had a 3lb tenderloin and cut it into 2 or 3 pieces. I don't remember everything he did, but I would definitely take Oldschoolbbq's advice and have it wrapped...
  17. millerk0486

    Monitor smoker temp??

    I have it and it works great. Been using it for over a year and still haven't had to replace the batteries. You can get longer probes too.
  18. millerk0486

    Smoking pork shoulders ahead of time question

    Oldschoolbbq, Thanks for the suggestion. I am always up for trying new things. I will definitely give that a try some time!
  19. millerk0486

    need advice from all you veteran pittsmokers

    I prefer rub. I will usually remove the membrane, then coat them in yellow mustard and then add the rub. I also use the 3-2-1 method when smoking spares and spritz them with juice every 30 min for the first 3 hours.
  20. millerk0486

    Smoking pork shoulders ahead of time question

    I always pull mine first, then vaccum pack and freeze it if the event is more than 2 days away. I haven't kept the drippings before, but I will have to give it a try. I usually reheat mine in a crockpot. To keep it moist, I will add just a little water to the crockpot (less water if using sauce...
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