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  1. vision

    More Flavor From Fruit Woods

    Myron Mixon told me fresh fruit wood is the way to go.
  2. vision

    More Flavor From Fruit Woods

    WSM 18" and chunks.
  3. vision

    More Flavor From Fruit Woods

    What can be done to get more flavor when using fruit woods. I love the way they smell but I never seem to get enough of the smoke on the food. The one exception was a brisket which went 7 hours before foiling, it had a beautiful cherry flavor to it. Do I need to cook at the lowest temp possible...
  4. vision

    BRISKET for football

    I can't get past the dog.
  5. vision

    Can't Find a CX Recipe

    I can't wrap my head around having egg in the recipe...but will see what happens.
  6. vision

    Can't Find a CX Recipe

    Thanks Pops, that must be it. Did they really marinade the chicken for 3 days?
  7. vision

    My first smoke! Whole chicken w/ Q View.

    Why are the legs on the smoker on the outside?
  8. vision

    Can't Find a CX Recipe

    There's a famous recipe on this site for grilled chicken. I thought it was called Church's Chicken or Roadside Chicken. It's the marinade that you find at traveling roadside grill stands or church cookouts. Can't find it anywhere. Can anybody help me out?
  9. vision

    Suggestions for Smoking a Whole Chicken?????

    My standard setup is brine for at least 24 hours, rub goes under the skin, and smoke to 165 in thigh. At least 250 degrees. Use your favorite wood.
  10. vision

    Best place to buy wood online

    http://www.doitbest.com/4294967106-Grill+Flavoring_+Spices_+and+Sauces.dib
  11. vision

    8 lb brisket

    Quote: How did it compare in taste and tenderness to a brisket cooked to traditional temps?
  12. vision

    Would you smoke this Brisket??

    I did a flat like that and while it turned out a little dry, it tasted better then the packer used on my second brisket.
  13. vision

    First Smoke & the Rain

    Well it took 4 weeks but this cheese turned enjoyable. Mozz is good and the sharpness of the cheddar works well with the smoke. Pepper jack is also good but a brand that is a little less spicy would be better. The brie is my least favorite. Will be putting more on tomorrow and might try bourbon...
  14. vision

    Rib Bark

    Thanks for the suggestions, I'll let you know what happens. SQWIB, thanks for the pictures and recipes.
  15. vision

    Rib Bark

    I'm using a wsm with water. They didn't taste burnt but were black as midnight. Yes no paprika in the rub. Yep, that's the color I'd like...
  16. vision

    Rib Bark

    Why do all the pro's smoke at 275?
  17. vision

    Rib Bark

    I smoked some spares by Myron Mixon's method in his book. 3 hours on smoke, 2 hours in foil, then sauce and 1 hour back in foil. Ran at 275. Used pecan and apple. So is the blackness caused by burned sugar? There were times where I had a lot of thin smoke but it wasn't thick and white.
  18. vision

    Rib Bark

    Ok, I just finished another rib smoke (3,2,1 with 2,1 in covered pan) and my bark is black again. A couple questions... What do I have to do to get the classic rich mahogany color on ribs? What causes black bark? Why is it sought after sometimes?
    • vision
    • Thread
    • Replies: 22
    • Forum: Pork
  19. vision

    First Brisket Issues

    A week of reflection has created some perspective... This was my first packer but my second brisket. The first was a highly trimmed flat using a smokenator. Frankly, this packer was more moist but less flavorful than the first smoke. It wasn't smoky enough. Why? I'm thinking less fat simply...
  20. vision

    First Brisket Issues

    18lb. And I have another in the fridge...
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