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  1. image.jpg

    image.jpg

    • mike johnson
    • Media item
    • Comments: 0
    • Album: 25lbs of smoked Albacore Tuna.
  2. mike johnson

    New Lang 60

    Damn I'm jealous. I want the 60 deluxe.
  3. mike johnson

    16 lbs. of cheese in the smoker

    i don't usually go for color. I smoke it for 3 hours using peach pellets in my amnps. I find that peach compliments cheese the best and everyone loves it so I stick to it.
  4. mike johnson

    Are you fishing and where are you going?

    Salmon are starting to run and I thought it would be nice to let our neighbors know where its hot or not. Post your pics and exploits here.
  5. mike johnson

    Combo Smoker Kitchen Thinktank

    I can't help with the details but I can give you a big hello and welcome to the best damn site on the Internet.
  6. 16 lbs. of cheese in the smoker

    16 lbs. of cheese in the smoker

  7. mike johnson

    16 lbs. of cheese in the smoker

    Finally not working on a cool morning. There are going to be lots of happy people around here.
  8. image.jpg

    image.jpg

    • mike johnson
    • Media item
    • Comments: 0
    • Album: 16 lbs. of cheese in the smoker
  9. mike johnson

    My 1st Competition starts tomorrow

    It was a 150$ entry fee with 50$ back if you clean all your stuff up. I believe entry fee went to prizes with a little thrown in.
  10. mike johnson

    My 1st Competition starts tomorrow

    Oh believe me she is still asking where it's all going to go. I'm thinking about seeing if I can return most of it to cabelas to go towards a new smoker or pellet grill. I am keeping that dehydrater though.
  11. mike johnson

    Wood Chips - Initial Ignition Phase & Bitterness?

    I wondering if the issue may be uncurred chips. I know using green wood causes bad taste so I'm wondering how fresh the chips you get are. I would try drying them out in the oven on low or in a dehydrater to see if this helps with the flavor.
  12. mike johnson

    Wood Chips - Initial Ignition Phase & Bitterness?

    I suggest getting the AMNPS. You will always have thin blue smoke and the variety of pellets is amazing.
  13. mike johnson

    My 1st Competition starts tomorrow

    These are the prizes I won during the competition.
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    image.jpg

    • mike johnson
    • Media item
    • Comments: 0
    • Album: My 1st Competition starts tomorrow
  15. mike johnson

    How did you come up with your screen name?

    Its quite easy. I screwed up and entered my actual name 
  16. mike johnson

    brisket

    I have only done full packer briskets about 16-20 lbs. It usually takes about 20 hours at 225f. It has never been dry yet.
  17. mike johnson

    My 1st Competition starts tomorrow

    Here is my trophy and my two medals. I was still in shock and still am a bit.
  18. image.jpg

    image.jpg

    • mike johnson
    • Media item
    • Comments: 0
    • Album: My 1st Competition starts tomorrow
  19. image.jpg

    image.jpg

    • mike johnson
    • Media item
    • Comments: 0
    • Album: My 1st Competition starts tomorrow
  20. mike johnson

    My 1st Competition starts tomorrow

    Here is my chicken. I marinated it in beer and my rub for an hour before replacing the skin I removed and scraped clean. I dipped it in the sauce after this pic but somehow we missed that picture.
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