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Chicken Question's
I'm throwing on a 8lb Pork Loin in the morning and I also have 2 chicken's to do as well, I'm guessing I should throw those birds on with 4 or 5 hours left on the loin to pull them all out at the same time. Is that about right, or is that to long on the birds? Also I injected the birds tonight... -
1st Fatty coming soon!!
Yep, For the first one it turned out good! I already have plans for the next one. Still trying to get the Qview rollin. -
How do you post Qview????
I smoked my first fatty this morning but I cant figure out to show you guys. I have all my pictures saved in my documents on my computer, but cant figure out how to get them from there to this website.- cubguy17
- Thread
- Replies: 4
- Forum: Grilling Pork
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New and need advice on smoker choice
I have the GOSM ( just got it for christmas ) and I have used it a bunch of times already in some pretty nasty freezing weather and have had no trouble getting the temp where I want it and keeping it there. I love this smoker. I have never used an electric so I can't help you there, I also use a... -
Smoking in a Blizzard
I read this, and was easily talked into smoking myself today. The high here today was about 5 not sure what the wind chill is, I don't think I really want to know, Ran to the store at about 12:30 and had a 4 lb butt smokin by 1:30. I am using my house and a folding table as a wind break. It is... -
1st Fatty coming soon!!
I plan on smoking my first fatty soon. All the pictures I've seen look to good to not try one. What is the time frame I'm looking at, and what temp. do you smoke at? -
Pics posted
I'm droolin, What was the occasion? Not that you need an excuse to smoke mass quantities of grub! Looks Great!!!!- cubguy17
- Post #6
- Forum: General Discussion
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Slosmoke in Wisconsin
Welcome, I'm new to this site, and have already gotten so much help on a smoke I recently did. Feel free to ask questions. I spend alot of time checking other people's post's learning new things. My girlfriend makes fun of me for this , but what does she know. Anyway welcome aboard!!!!! -
Brisket????
Darn looks like I better try another one. Ha Ha, Thanks for all the info. -
Brisket????
I used pecan and cherry wood and hit it hard for the first 6 hours, There was a great looking smoke ring, You could taste the smoke. I cooked it at 200 to 220 degrees, when I pulled it off it's inside temp was 195, then I wrapped it in foil and a couple of towels then rested it in a cooler for... -
Soaking Wood?
So if you use a wood chip box you don't need to soak the wood? I always have but if you don't need to then I'll kick that step.- cubguy17
- Post #5
- Forum: Woods for Smoking
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Brisket????
I smoked a brisket for the superbowl, and it was probably my best yet. Some of the past briskets were tasty but very tough. This one after 14 and 1/2 hours on the smoker turned out very tender, but I thought it just tasted like a roast, nothing special. My rub was mainly black pepper and brown... -
I Made It!!!
6 Hours and counting got some work to do before that sun comes up. I'm moppin with apple cider and whiskey. Kessler smooth as silk baby... Just got to keep myself from drinking the leftover so I hear the alarm every hour. Hopefully I will have some pics for you guys tomorrow. This is the cubs... -
I Made It!!!
After many attempts at posting anything I finally figured out how to introduce myself. I am from Omaha Nebraska, I am not good with these computers, but I can work my way around a grill\smoker. Although I have only been smoking for a couple of years I get better everytime I try. I started with...
