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  1. adiochiro3

    Smoking Sausage Question

    If you hot smoke (225-250*), then the links will probably be done in 1-1.5 hours.  As long as you're through the danger zone (40-140*) in less than 4 hours, you should be fine.  The IT should be 165* when done. If you wish to smoke longer, then you will have to cure your sausages.
  2. adiochiro3

    Smoked stuffed burgers and beans

    Great looking Juicy Lucy's!!!  A favorite of my youngest daughter & me!  
  3. adiochiro3

    MSG

    I do know that in some quantity it produces heart palpitations for me...at least on a few occasions so far...  I don't want any extra added to my food; I'll just take what nature provides -- naturally.
  4. adiochiro3

    First attempt at 20 day Dry Aged Prime Rib. Lots of pics / QView! I hope I don't poison the family!!

    Looked like a huge success!!!
  5. adiochiro3

    My best ABTs Ever!

    Looks great!!!  
  6. adiochiro3

    Root beer Ribs and Smoked wings

    Looks like the makings of a great party!!!  
  7. adiochiro3

    Super Bowl Brisket

    Looks Great!!!  
  8. adiochiro3

    Round 2 begins tonight!

    Are you wet or dry curing?  I dry cure, and after rubbing the correct amount of cure on the meat, I add seasonings & flavorings.  I just rub the brown sugar onto the meat surface until is it coated -- I don't measure it.  Wet curing may be a different thing where cure/sugar ratios are more...
  9. adiochiro3

    Just got my first smoker.....BBQ Pro from Sears

  10. adiochiro3

    Propane heating element in wood smoker?

    In the SFB is where I would put it.  Should work great.  You can use a pan filled with chips on the burner for smoker generation too.
  11. adiochiro3

    Help i made a stupid mistake /the salami turned out good w/Qview

    Curious to hear how it turned out...
  12. adiochiro3

    Baby backs and Spares same smoke

    Those are fine to smoke together.  Spares should go in about 1 hour before the BBR's.  Spares are 3-2-1, BBR's 2-2-1.  Chicken breasts can go in as well.  Everybody in the pool together!!!  
  13. adiochiro3

    QUICK NEED ADVICE

    Is your pepperoni cured?  Are you hot or cold smoking?  If hot smoking, then go ahead and put the water pan in -- helps keep temps stable and everything from drying out.  If cold smoking, then it is not necessary.
  14. adiochiro3

    Do you Brine Pork Butts/Shoulders/Boston Butts?

    I can't speak to the value/non-value of brining, because I have never brined a butt.  However, they always come out moist and flavorful (read: they don't last very long) .  Smoke them up and don't worry about it!
  15. adiochiro3

    First Cheese

    Great idea to pipe that over to your Weber!  Congrats!
  16. adiochiro3

    WSM meet Brinkmann Trailmaster Ltd.

  17. adiochiro3

    Hello to all from Illinois

     to the fambly!!!
  18. adiochiro3

    Smoking time on Fattie?

    I smoke mine to an IT of 165* -- which usually takes about 1.5 - 2 hours at 225-250* cook temp.  Post some pix!
  19. adiochiro3

    Super Bowl, what cha gonna smoke?

    Whiskey BBR's.
  20. adiochiro3

    All night Brisket with a propane GOSM

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