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  1. promise'cajunbiker

    Never Cooked a Fatty

    not sure but i read somewhere that an internal temp of 160 is good. most people say though pork is done at 170. remember also that the temp will continue to rise when you take it out and wrap it. i would go 165 to be safe.
  2. promise'cajunbiker

    the poultry test

    I'm with rich, i do the joint thingy :). But, in fairness to mike he said he pulls hi chicken at 165 not 160. So i think if you're gonna do it you should follw what he said not what the final resting temp will be. jmo
  3. promise'cajunbiker

    here i go

    lol, that was sat, i just figred out how to post the pics yesterday
  4. promise'cajunbiker

    Now I'm ready

    walter kern? not familiar with that
  5. promise'cajunbiker

    here i go

    It's a one of a kind homemade one. hehehe, maybe a little lite on the one of a kind, but definately original.
  6. promise'cajunbiker

    Buying a Smoker

    if you wanna go real cheap, put together a whitetrashcan smoker. you can put one together fast won't cost you anything. down side is it won't be charcoal. i opted to build one myself but i got lucky
  7. promise'cajunbiker

    Seasoning Firewood

    was actually thinking about putting a whole log on there. temp gauge says 400 degrees up there. after a couple of hours?
  8. promise'cajunbiker

    here i go

    BA, it turned out awesome, i had that and 2 pork butts, 3 chix, boudin, sausage, and abt's could ask for anything better
  9. promise'cajunbiker

    here i go

    this one for sure
  10. promise'cajunbiker

    here i go

    maybe this one?
  11. promise'cajunbiker

    here i go

    cross your fingers
  12. promise'cajunbiker

    here i go

    ok ok ok I think I got it.
  13. promise'cajunbiker

    Seasoning Firewood

    Say a man had a piece of plate steel on his firebox, could one season wood on said plate?
  14. promise'cajunbiker

    here i go

    Ok, gotta work on the pics
  15. promise'cajunbiker

    here i go

    pics of the smoker and meat as follows
  16. promise'cajunbiker

    It's Time

    i dunno man, me personally like the 60-70 sunny days like we're having today. i'll let ya have all that snow. i grew up in it and don't care for it that much. i do enjoy cold weather though. good crisp cold and a cold beer, not having to buy ice. probable have it a little easier durin the...
  17. promise'cajunbiker

    Now I'm ready

    I am going to definately going to post pics of it but I'm not sure how to make the resolution low enough to keep on the website. Probably gonna have to hook up some thumbnails or something.
  18. promise'cajunbiker

    5 or 6 BEST sausages to smoke

    Around here we usually use either Down home (they have hot or mild) or Richards. Earl Campbell's makes an awesome hot link. Haven't tried it but I bet some andouille sausage would be good smoked, or boudin( think im gonna have some of that tonight.
  19. promise'cajunbiker

    It's Time

    Man that sucks. It's a little chilly here but no rain. Actually, excited to get off work so i can try out my new creation. Be the first time I've used it or really smoked anything on my own.
  20. promise'cajunbiker

    Now I'm ready

    Built my smoker last weekend. Have a Brinkman proffessional grill as a firebox, a 20" pipe 5' long as the smoking chamber, and to boot it's reverse flow. Seasoned it a little last weekend while still raw, but plan to do a few birds and a picnic today after work. May even take pictures and post...
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