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Smoken Pit-Reverse Flow??
yes he is going to put a baffle plate in along with tuning plates- scmelik
- Post #3
- Forum: Charcoal Smokers
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Smoken Pit-Reverse Flow??
Over thanksgiving my sister said that I could take their Brinkman Smoke n' Pit since her and my brother in law don't really like smoked food. I am going to be doing some mods to it, we my old man is going to do some mods to it while I am away this summer. I have read through a couple of mod...- scmelik
- Thread
- Replies: 2
- Forum: Charcoal Smokers
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First Smoke Anticipatoin
well the journey has come to an end, for trying a couple of new techniques today I am surprised how it turned out. I am a big fan of the trimming job I did, I could have probably done just a bit more but it didn't loose any moisture and I didn't loose that big chunk of rub that you normally... -
Chickens inside of a whole pig?
if the chicken gets cook to temp, which would be hard I would think without drying out the pig, and it doesn't sit in the danger zone for to long wouldn't the temps kill the bacteria? -
First Smoke Anticipatoin
we are just over two hours in and things are going good....I battled some thick white smoke and low temps for a bit but I think I have gotten things leveled back out. Just put the meat probe in and we are at 129 degrees at the two hour mark which is a bit quicker than I thought I would get... -
First Smoke Anticipatoin
well the smoker got fired up about 7:15 this morning, it was tough to get her up to temp with the ambient air tempature at 39 when I lite up but with patients I got there. Butt went on about 8:15 or so and we are rolling along at a good steady 235 which is exactly where my smoker likes to be... -
First Smoke Anticipatoin
no worries brother. I have had one done in 6 hours and one that took 10 to 11 the rest were within that 7-9 hour range...its a long smoke but its gonna be nice out tomorrow so I will be able to get some yard work done while I am smoking which will be nice. -
First Smoke Anticipatoin
luckily I am the only one to worry about so when its done its done. I have done about 7-8 butts on my ECB and the longest one took 10 hours which is no big deal, I just hope I have enough coals to last that long. -
Fattie Success!!
mmmm fatties, I haven't had a fatty in almost 8 months, I am starting to shake, helucinate and get very irritable. I happen to agree with the OP, I have done fatties with and without bacon and I actually enjoy the ones without bacon more than those with. -
Brisket... what would you do?
one thing that I have noticed since I started smoking is that I end up being overly critical of my own food. We spend so much time prepping and babysitting that we expect to have perfection at the end and if one thing is slightly off we know it. I always thought my food was less than stellar... -
First Smoke Anticipatoin
its not my first ever just the first of the year, the weather has finally decided to cooperate with us here in South Dakota. Will more than likely be my only smoke of the year flying solo, we are having a big BBQ the last weekend of April. -
First Smoke Anticipatoin
I am trying something different than I normally do on this one. Usually I don't trim a but at all but have always hated that thick layer of fat that you end up pulling off when it comes time to pull, you end up with a large section of meat with no rub and no bark so this time I decided to trim... -
First Smoke Anticipatoin
I have to admit I am as giddy as a school girl because I get to fire up the smoker tomorrow for the first and probably only time this spring/summer. I have three butts that I picked up dirt cheap this winter that need to get smoked, one will get done tomorrow and then maybe the other two at a... -
The Triple P! (Pulled Pork Pizza)
thats a dang good looking pie, I am going to have to remember this, what a great idea. Points for originality!!!! -
apple pie and chicken fajita fatties plus lots of other stuff heavy with QVue
it was a great time....at least I think it was, after the game was over and the food was gone I start to get alittle fuzzy about the details but damn was it a good time. -
Bacon-Infused Bourbon (My Try)
we used Makers Mark. What we did was to cook the bacon and then took the grease from the bacon and poured the grease into the burbon. As the grease cool it comes together and you can take it out or pour the burbon into a different bottle.- scmelik
- Post #18
- Forum: Hot Smoked Bacon
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New from IA
Welcome to another Iowan, theres getting to be lots of us around these parts. There is so much knowledge here that if you don't learn something you ain't spending enough time here. Good luck on your future smokes. -
Double Decker Luau Fattie & abts. qview
That's a heck of idea for a fattie looks damn good too. I am really liking the abts too I am going to have to steal that idea if you don't mind -
My Eggsperiment
Thanks dawn I thought I was going to be able to give my smoker a rest for awhile after this weekend but it looks like I will be firing it up again tonight. Smoked egg salad sammies sounds darn good to me- scmelik
- Post #11
- Forum: General Discussion
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Cherry-Blast Turkey (Q-Vue Heavy)
good looking thunder chicken there. A nice turkey samich on homemade bread, thats sound great. Its a good thing I am full from lunch or that would have made me really hungry. points to you sir.
