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  1. IMG_2319_zpsd48a8bad.jpg

    IMG_2319_zpsd48a8bad.jpg

    • thsmormonsmokes
    • Media item
    • Comments: 0
    • Album: what was your first kill
  2. thsmormonsmokes

    Woods For Smoking

    I've wondered that for a while too.  I've burned it in campfires plenty myself, and it has a bad smell to it.  I'll go for pine over quakies any day of the week because quakies stink when they burn. But a few years ago I was on a snow cave campout where it was -10* F once the sun went down, so...
  3. thsmormonsmokes

    Preventing rust on stick burner

    x2.   I find I have to spray it on my firebox every time I burn it.  For some reason the coating flakes off once my fire runs really hot for any amount of time.  I'm not sure if that has to do with the cheap metal my SFB is made of (Chargriller Smokin' Pro bought last year about this time) or...
  4. thsmormonsmokes

    Woods For Smoking

    Awesome screen name.  I climbed Kilimanjaro a few years back and I told all the porters that my name was Mzungu.  The name stuck.  They loved calling me that every time they saw me.
  5. thsmormonsmokes

    Start N Stop Brisket

    I have no idea, but I want this to pop up in my feed when somebody who knows about this answers.  I could see it going either way.
  6. thsmormonsmokes

    All my posts are moderated?

              ^^^This.^^^ It's how the boards are set up to avoid being bombarded by Viagara ads and what not.
  7. thsmormonsmokes

    First BIG SMOKE for a PARTY... Suggestions???

    I'm not completely clear on your timeline, but pulled pork refrigerates and re-heats really well.  Bag it in a ziploc after you've pulled it and refrigerate.  When you're ready to re-heat, plop the bag into a pot, fill with water, then heat it up to boiling.  Don't drop it into boiling water...
  8. thsmormonsmokes

    Trying my hand at Roast Beef

    Round tip makes AWESOME smoked roast beef sammies.  Observe: I couldn't help but plate some that night.  The rest of it went into sammie-sized slices.  It was phenomenal.  The only way it could have been better was if I had a slicer.  I'm decent at thin slicing by hand when I have a good...
  9. thsmormonsmokes

    Where does everyone get there wood??

    Don't you run the risk of getting treated lumber from cabinet shops?  Maybe this is my ignorance talking, but I thought wood used in those applications was typically treated with nasties that you wouldn't want to burn in a smoker. Also, good to see another Utahan on the board.  
  10. thsmormonsmokes

    Where does everyone get there wood??

    I get wood from my girlfriend. No, really.  Her dad owns a fruit orchard so I get lots of cherry and apple wood any time I want. And peach wood is great.  Any fruit wood makes good smoke wood.
  11. thsmormonsmokes

    Steamed then Cold Smoked Deviled Eggs

    And to take it one step further, smoke the jalapenos a la ABT style before mixing it into your yoke filling.  That would be killer.
  12. thsmormonsmokes

    new to smoking

    I've got a Chargriller Smokin' Pro with an offset side fire box.  I burn charcoal and typically fruit wood for smoke.  Here's my take on charcoal smoking generally.  But first, know that I've only smoked with charcoal and have never used an electric or gas smoker, so take it with a grain of...
  13. thsmormonsmokes

    Thread for anyone to post Thanksgiving Q view

    You sir, are the proud parent of a couple of geniuses.  I LOVE the bacon weave.  I've toothpicked bacon to a rotisserie turkey breast before, but it just didn't do the job very well.
  14. thsmormonsmokes

    Thread for anyone to post Thanksgiving Q view

    Is there an advantage to leaving the legs tucked into the cavity skin flap like you've done?  
  15. thsmormonsmokes

    Thread for anyone to post Thanksgiving Q view

    I forgot to post a final shot of my Thanksgiving bird.  I had to run a last minute errand to my girlfriend's house, and the breast IT had climbed to 172 by the time I got back.  I wanted to nail it right at 165 for maximum moisture, but duty calls.   Anywho, it was an absolutely delicious bird...
  16. 71AD538D-6609-446C-A90C-50489ADD959F-20724-000021E

    71AD538D-6609-446C-A90C-50489ADD959F-20724-000021E

    • thsmormonsmokes
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    • Album: Thread for anyone to post Thanksgiving Q view
  17. thsmormonsmokes

    Turkey done way to quick!

    Odd that birds can be so variable.  I've got a 19 lb bird that went into the smoker at 6:45 AM.  It's 9:45 right now and it's sitting at IT of 111. Is your thermo up against the breast bone at all?  That can skew your temp readings, I'm told.
  18. thsmormonsmokes

    You don't need to be a lawyer to get this legal joke.

    And I love that they cc'ed the response to Art Modell.
  19. thsmormonsmokes

    Thanksgiving Turkey with TBS...not the TV channel.

    That's the way to control the temps.  At least that's what I've always been told.   I just watched the video.  There's nothing more beautiful than that thin blue stuff rolling out of a stack.  Honestly, I could sit and smell it all day long. 
  20. thsmormonsmokes

    Thanksgiving Turkey with TBS...not the TV channel.

    Here's a TBS question. The shift from billowy white stuff to TBS is a function of temperature of the fuel, isn't it? Or is it simply a stage of combustion unrelated to temp? I ask because I frequently need to feed my SFB during a smoke with either new charcoal or new smoke wood. And if there is...
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