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Propane Tank Question....
I don't have a Weber gas grill, but so far on my Propane smoker i have 22 hours on the tank, and my gauge still says its nearly full. That being said I'm not sure i trust the cheapo gauge i got, but I'm more then happy with the life of one propane tank, at this week with only smoking on the... -
my secound smoke........spare ribs
I usually use Cherry and it turns out great. As far as whats next, you can never go wrong with a fatty...or a turkey, or a brisket, or a chicken, really anything, i guess i'd suggest the fatty, nothing better then bacon wrapped meats -
Second Fatty w/ Q-view
The heat continues, so the smoker is working overtime, here is my second attempt at a fatty. It turned out good, rolled much better then my first, and was downright delicious. All smooshed flat with Spicy BBQ sauce and Pepperjack cheese The finished product, sorry to skimp on the pictures... -
Hello from MN
You are correct sir! i actually just came back from Fall lake for a little cool down session -
Hello from MN
Welcome to SMF, the best place in the world for smoking information, always nice to see another Minnesotan on the boards. I have a vague idea where you are, now try to find Winton MN ;) -
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta with Q-view
I'll have to try that next time, sounds great, and we have tons of Spinach growing right now, more then we know what to do with it! The chicken turned out better then i had hoped for, yet another case of smoker is best i guess -
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta with Q-view
We're having a hot, humid heat wave here in MN, so we've been cooking outside as much as humanly possible, and i decided i would smoke one of our favorite chicken meals that is normally done in the Oven. This was the first time I was even able to use fresh spinach from our garden, it turned out... -
Gummy Bear brats?
Quick google search shows this link: http://www.wlky.com/r/28511492/detail.html Not too much detail in there, if it wasn't about a 4 hour drive I would head down there and test some out for fun -
Need Advice for Smoking Burgers!
no need to flip and let all the smoke out, just leave them be and they'll be great. Don't forget the q-view (i'm surprised nobody else has said that yet) -
poultry mentor needed
Brining for a day or two would help with the actual taste of the meat, as far as the skin goes i think its been well established in the prior posts to crank it up instead of going low and slow, the brining really improves the entire taste, and keeps everything nice and juicy -
Need Advice for Smoking Burgers!
Like Al said, they will be nice and firm, if you take the bacon route the bacon was done about perfect too, i got no complaints from the wife or kids, which might have been a first -
Need Advice for Smoking Burgers!
When i smoked burgers, i smoked for around 2 hours at 225 degrees, but they were pretty thick and cheese stuffed. I also wrapped them in bacon, just because i could, and bacon does make everything better. I also mixed pork and beef, and they turned out great. Here is a link to the q-view/info... -
Can't Lower the Heat! Help! - UPDATED WITH Q VIEW
wow, looking very, VERY good- nubyte
- Post #12
- Forum: Charcoal Smokers
