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  1. viciousgolden

    AMZN Pellet Smoker ran out!

    I filled my new AMZN pellet smoker with pecan and apple and turned it loose on a pork shoulder. It burned through all the pellets in about 7 hours of a 13 hour smoke. Do I refill it? Do I put more pellets in but not fill it? Will it be too much smoke if I fill it?
  2. viciousgolden

    Just named my Smoker!

    I'm glad someone got it.  Ole' Selma will be fired up at 1AM Saturday to do a shoulder, with my new AMZN pellet smoker.  I can't wait.
  3. Just named my Smoker!

    Just named my Smoker!

  4. viciousgolden

    Just named my Smoker!

    Ladies and Gentlemen, I introduce to you, Selma........... I hope you all get the Simpsons reference.
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    photo.JPG

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  6. 84081907selma_bouvier.gif

    84081907selma_bouvier.gif

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  7. viciousgolden

    New Masterbuilt MES 30 - Smoking a butt and brisket - Not burning up chips???

    I also have a MES 30.  I have read on other posts in here that you shouldn't soak the chips when using an MES.  I never soaked them and they burn like they are supposed to.  the trick has been to not overload the chip try, and to make sure that you have a good base of hot coals in the tray...
  8. viciousgolden

    My first chicken

    I got my stuff from Todd.  He is awesome.  I can't wait to try it out on a pork butt this weekend.
  9. viciousgolden

    Smoked Chicken Breast, Green Bean Fries with Creamy Dill Sauce and Thursday night FOOTBALL..........

    Nice to see someone in Vegas!  Great looking chicken.  
  10. viciousgolden

    My first chicken

    Does anyone know how to get in touch with Todd about a pellet smoker?
  11. My first chicken

    My first chicken

  12. viciousgolden

    My first chicken

    Well, I did it!  It came out amazing.  A little over 12 hours in the brine, and 3 hours in the smoker, finished on the grill.  For some reason, my MES had issues staying at 275, so most of the smoke was around 250.  But, it came out amazing.  Juicy, tender, and awesome.  I got some q-view for ya...
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    IMG_1817.jpg

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    IMG_1816.jpg

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    IMG_1812.jpg

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  16. viciousgolden

    My first chicken

    yes, poultry brine. 1 1/2 gallon water 1/2 cup salt 1/2 cup dark brown sugar and somes spices
  17. viciousgolden

    My first chicken

    I'm excited to make my brine this evening and get her soaking.  The problem was I was reading too many threads on here and I started to worry that I needed pink salt, then I got confused between brining and curing.  I think I'm all straightened out now.  I just looked at the Slaughterhouse Brine...
  18. viciousgolden

    My first chicken

    That may be fun to do one weekend.  get some store bought sausage, smoke them, and make a nice sausage and pepper sandwich.  I'll have to give that a try.  Any advice for time and temp on sausage?
  19. viciousgolden

    My first chicken

    I think I want to do bacon before I do sausage.  I can't think of anything better than homemade bacon.
  20. viciousgolden

    Wood Chips Not Burning Fully in an MES

    Yeah, I think that is next on my list to buy.  Everyone seems to love them, and I hear they are great in an MES 30".  
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