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  1. meddling kids

    What A-Maze-N-Smoker To Get For Cold Smoking

    Gotta use a torch. I use a handheld propane torch.
  2. meddling kids

    Building my own with 'value' wood.

    Cool project
  3. meddling kids

    My First Brisket

    I foil mine around 165 usually but I have done them without foil as well. Without foil you will get good, tough bark. With foil it will be soft bark. Moisture is about the same from what I've seen. The most important thing is to let the meat rest for a while before slicing to give the juices...
  4. meddling kids

    My First Brisket

    Brisket has a lot of connective tissue and is a pretty tough cut. This is why it works so well for low and slow cooking. It's done and safe to eat over about 130. You wouldn't want to eat it at that temp. It will be so tough you might break a tooth. The higher temp allows all the fat and...
  5. meddling kids

    Breakfast of champions!

    I love Pop's recipe. Simple and tasty!
  6. meddling kids

    Which ribs to smoke?

    St. Louis are just trimmed spares. Baby backs are cut from the loin end, spares are cut from the belly.
  7. meddling kids

    Breakfast of champions!

    Looks delicious!
  8. meddling kids

    Breakfast Links Foamheart

    I need to try this again. I got so frustrated with blowouts and not being able to load them on the tube last time I said no way. I wanted to try tubed casings next time
  9. meddling kids

    New member...sort of.

    Welcome to the board!
  10. meddling kids

    First Bacon

    My first time I did 12 hours. Last time I did 30. My wife found it to be too smokey. She's not a huge fan of smoke flavor though (hates smoked cheese.) I like both but the 30 hour you can smell the smoke coming out when you cook it. I'd recommend 12 unless you really like smoke flavor.
  11. meddling kids

    Can I thaw frozen brats and smoke them?

    I think you will be giving up some flavor refreezing. I would thaw and smoke small batches as you are ready to eat them.
  12. meddling kids

    where do you order your spices and other ingredients?

    Restaurant depot or the grocery store
  13. meddling kids

    Ribs

    No need to use the oven at all. Do it all in the smoker! Looks good!
  14. meddling kids

    Who's cooking what for Super Bowl

    Wings, ribs, kielbasa with baked beans, abts
  15. meddling kids

    100th post karma Giveaway

    I'm in!
  16. meddling kids

    Ribs

    2.5-2-1
  17. meddling kids

    My First Brisket

    I usually do a simple rub then smoke at 250. I foil at 165 and I usually pull it out around 195-200. I go by the toothpick test. If a toothpick slides in like butter it's done. I leave it foiled and put it in a towel filled cooler for at least an hour before slicing.
  18. meddling kids

    My First Brisket

    What was your finish temp?
  19. meddling kids

    Ribs

    Just did ribs today. I usually smoke them around 235-240 degrees. With baby backs I like to do 2.5, foil with some apple juice for 2 hours, and the final hour for firm up. I remove the membranes, coat in mustard then rub before smoking.
  20. meddling kids

    NFPM Question

    Mix separately
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