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  1. image.jpg

    image.jpg

    • wolfpackpilot
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    • Album: Ribeyes from the Smoker
  2. wolfpackpilot

    Tatonka Ribeyes and Hot Whang Shrimp

    How did the cold smoke go? Mickey Mantels Steak House in Oklahoma City sells a cold smoked aged steak... $60.00. Too pricy! Bill
  3. wolfpackpilot

    SMOKIN-IT SMOKER

    If you plan to do any cold smoking, the baffle is a must have. I don't know how you could block the heat without it, unless you fabricated your own baffle. Bill
  4. wolfpackpilot

    Tatonka Ribeyes and Hot Whang Shrimp

    Thank you for this tip. Smoked 4 ribeyes tonight for friends. They were intense! Amazing flavor.
  5. Tatonka Ribeyes and Hot Whang Shrimp

    Tatonka Ribeyes and Hot Whang Shrimp

  6. image.jpg

    image.jpg

    • wolfpackpilot
    • Media item
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    • Album: Tatonka Ribeyes and Hot Whang Shrimp
  7. Ribeyes from the Smoker

    Ribeyes from the Smoker

  8. wolfpackpilot

    Ribeyes from the Smoker

    In they went, 2 by 2... Smoked for 2 hours at 170 using mesquite and charcoal. When steaks hit 120F I pulled them and immediately placed them on the BroilMaster grill and seared them 2 mins each side. Garlic butter and a 10 minutes relaxation covered in foil and it was dinner time. It...
  9. image.jpg

    image.jpg

    • wolfpackpilot
    • Media item
    • Comments: 0
    • Album: Ribeyes from the Smoker
  10. image.jpg

    image.jpg

    • wolfpackpilot
    • Media item
    • Comments: 0
    • Album: Ribeyes from the Smoker
  11. wolfpackpilot

    First attempt at 2 briskets in the electric

    I foil too. And if you have the energy, Take the broth from the brisket out of the foil and pour into a large sauce pan. Bring to a simmer and add finely chopped onions and chopped baby Bella mushrooms, and 1/4 cup red wine. Let it reduce for 5 mins. Stir in 2 or so table spoons of flour...
  12. wolfpackpilot

    SMOKIN-IT SMOKER

    Looks only... Ribs and brisket are the only things I smoke where the ring adds a nice touch to the presentation. Having the chip tray insert cuts down on charcoal and wood ash dropping into the base of the smoker.
  13. wolfpackpilot

    SMOKIN-IT SMOKER

    I have been experimenting with adding charcoal into the smoker box and I am getting good results... posted a few pics.  I take a hammer and smash the briquettes into smaller pieces and spread them out, seems to be working.  
  14. wolfpackpilot

    Tatonka Ribeyes and Hot Whang Shrimp

    Well done Sir!  (no pun intended)
  15. wolfpackpilot

    SMOKIN-IT SMOKER

    Sorry for the late follow up guys, been busy working! I cannot tell you all how much I love this smoker... Its unreal.  Here are a few photos of what I've been using my #3 for.  I am totally and completely sold on this smoker.  We all want to put amazing foods on the table, that's why we are on...
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    • wolfpackpilot
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    • Album: SMOKIN-IT SMOKER
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    • wolfpackpilot
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    • Album: SMOKIN-IT SMOKER
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    IMG_3131.jpg

    • wolfpackpilot
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    • Album: SMOKIN-IT SMOKER
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    IMG_3007.JPG

    • wolfpackpilot
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    • Album: SMOKIN-IT SMOKER
  20. IMG_2997.JPG

    IMG_2997.JPG

    • wolfpackpilot
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    • Album: SMOKIN-IT SMOKER
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