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  1. adiochiro3

    Confused about charcoal methods...

  2. adiochiro3

    Looking for a good Jerky Smoker

    Your WSM will work just fine for jerky with one of a couple of methods.  I've used a small electric plate with a pan of chips for smoke and low heat; I've also used a soldering iron tip poked into the side of a coffee can (near the bottom of the can) filled with wood dust to generate smoke which...
  3. adiochiro3

    1st Fatty - Meatloaf - w/Qview

    Nice looking fattie!  Had to taste great!
  4. adiochiro3

    Multitasking Chicken Leg Quarters and Spare Ribs (QView)

    Looks fantastic, but where's the ribs???? Glad everything worked out so well!  
  5. adiochiro3

    A Couple of Pork Roasts w/ Q-view

  6. adiochiro3

    Hello from Montana

    Welcome!  I absolutely love your state!  I hunt up in Grass Range nearly every year.  What part are you from?
  7. adiochiro3

    First Smoke--Whole Turkey

    congrats on the first of many successes!
  8. adiochiro3

    PA Newbie here!!

      There are a number of SMF folks who make those sticks, so you should be able to get help soon enough...
  9. adiochiro3

    Weber 22.5 inch fully loaded after first hour out of 7 hour smoke. spare ribs with tips on there als

  10. adiochiro3

    Fresh Italian Sausage with Pix

    I'm really jealous of both the sausage and you sous chef!  Her bright smile choked me up a bit because my last sous chef leaves for college next fall.  All of mine enjoy cooking, so they will definitely have a lot of good memories around the kitchen and the table -- guaranteed!  ("And she thinks...
  11. adiochiro3

    A Couple of Pork Roasts w/ Q-view

    Thanks, Ale!  Our market labels them "Sirloin Roast," so I'm thinking between the loin and the ham... BTW, loved your Italian Sausage post!  I'll be referring to it as I develop my own sausage-making skills next week!
  12. adiochiro3

    New from Az

     to the SMF
  13. adiochiro3

    Got a new toy this weekend

    That thing is kinda slick!
  14. adiochiro3

    Smoked Sausage

    No.  If it's cured it does not have to be cooked during the smoking process, although it still can be.  Usually, cured meats are "cold" smoked and then cooked to a final safe internal temp right before serving.
  15. adiochiro3

    First go at chicken!

    Looks like a fine start!   White meat does not have as much fat, so it can dry out faster than dark meat.  brining can help, as can some basting or draping bacon over the breasts so they self-baste. Did you have a water pan in that smoker?  That will also help prevent drying out.
  16. adiochiro3

    What's your BBQ/Grilling adventure for 2012?

    I forgot -- I plan to build my UDS this year...
  17. adiochiro3

    First time Qview tri tip

    Looks Mighty tasty!
  18. adiochiro3

    My First Smoke

    Here you go:   http://www.smokingmeatforums.com/a/fatty Your imagination is your only limitation.
  19. adiochiro3

    Smoking Lake Trout

    You're welcome!  Glad it worked out!  Where's the pix?
  20. adiochiro3

    A Couple of Pork Roasts w/ Q-view

    Momma defrosted a couple of pork roasts and some kielbasa yesterday morning to throw in the smoker.  Nothing too out-of-the-ordinary, but tasty nonetheless. Rubbed with pepper, Rudy's, and brown sugar.   Onto the Weber with hardwood coals and some hickory chips using the indirect method...
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