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  1. redwood carlos

    Charcoal Basket..

    What size (diameter) is the charcoal grate? I want to come up with the flat size I will need. I am surprising my bud with ll the necessary parts and will need to fab this part at my work.
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  3. redwood carlos

    Country-Style Breakfast Sausage

    FWIW I have been using just over half the salt, 1.5oz black pepper, 1.25oz sage, with 1 TBL nutmeg; 1.5 TBL red pepper flake finely ground; 1TBL Thyme; 1TBL Brown sugar(I feel like the BS takes the "peaks" off of the flavors)
  4. redwood carlos

    Rolled Chicken Breasts

    My oh my those look good. I think I know what I am having for dinner tonight. Thanks for sharing.
  5. redwood carlos

    A-MAZE-N PRODUCTS HITS THE TRADE SHOWS

  6. redwood carlos

    Cooking Ribs...A lot of 'em

    That rib looks just how I like em, not too  much smoke not too much seasoning/rub, just enough sauce, and can still see the meat. Nice job! How long did it take to prep the 63 racks?
  7. redwood carlos

    St. Louis Ribs & Some Q-View

    The ribs looked great. Please check back in after the two tone rib doneness test. Ah the Cherry & Oak combo. Try that on a tri tip. so good. Carlos
  8. redwood carlos

    To stuff with grinder or sausage stuffer?

    I don't recommend the first part, but agree wholeheartedly with the second. Regards, Carlos
  9. redwood carlos

    Cooking Ribs...A lot of 'em

    Well I am pretty sure I can not contribute anything to this conversation, but please let us know what you did and how it worked out for you when it is all over. Best of luck, Carlos
  10. redwood carlos

    SMF FOLKS, ONE OF OUR OWN NEEDS OUR SUPPORT !!!

    My thoughts and best wishes to you during this time.
  11. redwood carlos

    What to smoke this weekend

    Reverse sear should work for you. Think of it as cooking like it is a prime rib (same cut).
  12. redwood carlos

    Bitter Skin on Smoked Chicken

    Well congrats on the better tasting bird. You now have a target range to aim for. Less bad smoke than the first and more smoke than the last. Yay! A few things to consider for your next smoke...Check your thermometer to ensure it is accurate(boiling water and ice water). Plus the 300 is a dome...
  13. redwood carlos

    Bitter Skin on Smoked Chicken

    Any wood/charcoals you want to let ash over. The initial burn off of material is what is causing the heavy smoke. I use the minion method for longer smokes. For chicken I light all charcoal I will use at the same time. (I like to cook chicken at 300+) If the fire needs more I will, most of the...
  14. redwood carlos

    Would this weber kettle mod be possible?

    I smoked for many years on a kettle, turned out some darned good Q. Matter of fact I still like it better for cooking beer can chicken. The setup you describe would be awesome for smoking fish and cheeses though.
  15. redwood carlos

    Bitter Skin on Smoked Chicken

    The primary function of the water pan is to stabilize temperatures. Keeps the spikes and drops from happening. It is a heat sink. Many people argue on both sides of the adding moisture in the air argument. I use bricks in mine so I am not converting my charcoals heat energy into steam...
  16. Bitter Skin on Smoked Chicken

    Bitter Skin on Smoked Chicken

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    • redwood carlos
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  19. redwood carlos

    Bitter Skin on Smoked Chicken

    Take us through your setup. 1. Was there water in your pan? (Might be causing the burning up of fuel) 2. How were your vents three on the bottom open, closed or some combination? 3. How was your top vent open closed in between? (Temperature should be controlled by air flow from the bottom...
  20. redwood carlos

    Best over the counter pink curing salt

    Agreed. I had a bratwurst session planned so I could give them out at Christmas, and someone either threw away or I hid it VERY GOOD so no one accidentally used it for some reason. I found a jar (3.6 oz.) at Williams Sonoma for the same as a pound from Sausage maker
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