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  1. adiochiro3

    What I've been up to.

      keep at it and it'll only get better...
  2. adiochiro3

    New smoker

    I spray olive oil on all the surfaces and grates, etc. and let 'er rip and get good and hot: 300+ degrees.  Think: "seasoning cast iron cookware."
  3. adiochiro3

    Venison Jerky in the Mini Chief

      Please head over to Roll Call & introduce yourself to the gang! Making jerky is more about dehydrating than cooking.  I lay on about 1.5-2 hours of smoke and then essentially dehydrate for another 20-22 hours either in a dehydrator or in a warm environment (oven with a pilot light, an oven...
  4. adiochiro3

    My 2nd Brisket

    I agree with Stan -- keep it simple and let the meat and smoke speak for themselves.  Glad you enjoyed!
  5. adiochiro3

    Dry Pork Ribs Help

    Yeah -- sounds like a thermo issue.... Everything else sounds like you did it right.  I'll ask again because it will make a difference: spares or babybacks?
  6. adiochiro3

    What's your BBQ/Grilling adventure for 2012?

    Pork shots are a sure thing on the list this year.Developing sausage making skills and recipes are a high priority this year.  A patient of mine from South Africa asked me about making boerewors (farmer's sausage), so I'm going to try to give those folks a taste of home thanks to Africanmeat...
  7. adiochiro3

    An Actual Grilled Cheese...

    I'm smoking a couple of pork roasts and some kielbasa this afternoon (Q-view on that later).  After getting all of that in the Weber, it was past lunch time, so I threw some soup on the the stove and got set to make a couple of grilled cheese sandwiches.  I realized I had an actual grill all...
  8. 2012-01-15 13.35.03.jpg

    2012-01-15 13.35.03.jpg

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  9. 2012-01-15 13.34.40.jpg

    2012-01-15 13.34.40.jpg

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  10. adiochiro3

    First ever Buckboard Bacon, but definately not the last! Qview Heavy!

    Looks like you did a great job!  Congrats!  You'll never go back.  
  11. adiochiro3

    Apple Wood for Smoking.....

      We'd love to get to know ya -- would you head over to Roll Call and introduce yourself? Apple is fantastic for smoking -- especially for a lighter taste on fish, poultry, cheeses.  A lot of folks combine it with other woods for a blended taste. I only use woods after they are seasoned.
  12. adiochiro3

    Sausage Tube Help

    bump.
  13. adiochiro3

    Engelbrecht Grills/Smokers

    Bump. I don't use one of these, but hopefully someone will be along soon to help.
  14. adiochiro3

    Smoker

    Bump.   Sorry you didn't get a prompt answer.  I don't use one of those, but hopefully this will get someone's attention who does.
  15. adiochiro3

    Another new guy

    Howdy, yourself, and   to your new passion!
  16. adiochiro3

    Dry Pork Ribs Help

    Did you have a water pan in during the smoke?   That'll keep temps stable and keep humidity up during the smoke = less drying out, IMHO & experience.  BTW, were those spares or baby backs?  Spares are 3-2-1, BBR's are 2-2-1.
  17. adiochiro3

    Fish for my Bradley's Maiden Voyage...

    X2.  You can't go wrong with any of Al's advice -- on anything having to do with smoking!   With halibut, I like to marinade in a 50/50 mix of citrus juice and soy sauce for about an hour before seasoning and  smoking.  Orange juice is great, as is pineapple.  That'll probably work great on...
  18. adiochiro3

    MECO 5031 CHARCOL COMBO WATER SMOKER

      Your fire/heat/smoke source goes in the very bottom.  The water pan hanging over the top of that -- with water in for moisture & temp stability, then your meats on the racks above that.  Don't depend on the built in thermo (or any thermo) unless you've checked it with boiling water...
  19. adiochiro3

    1st Timer SmokingPork Butt.....

      Your patience will be rewarded!  Don't forget the final pix of the finished product!
  20. adiochiro3

    1st Q-View Chicken Thighs

    nice & juicy!  Congrats!
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