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  1. newb

    Smoke Hollow 30

    I have one similar (yours appears to be newer). Couple questions: 1) Does your chip pan have holes in the bottom of it? 2) You using chips or chunks? Chips will work better . 3) What are your temps? The temp gage that came with mine was off like 50 degrees. they replaced it and it was still...
  2. newb

    little help please

    Agree with warthog and ribtip. I have had butt FTC (Foil, Towel, Cooler) for 4-5 hours and pulled it out...still so hot you could hardly touch it....just give a splash of juice and really foil it up good so it wont leak out.
  3. newb

    Casing questions

    Trying my first attempt at breakfast sausage... using sheep casings. These REALLY stink!...are they suppose to? Almost gagged when I opened the package to soak.
  4. newb

    time/temp problem

    Problem found. Smoker temp probe is +30 deg...so instead of smoking at 225 I was smoking at 195 deg....UGH. Take my loss as a lesson to all. Make sure u check your probes each and every smoke....I will for sure. Side note - Now only if I had cured them :)
  5. newb

    time/temp problem

    thanks for the replies all. Meateater: I didn't check my probes when I started so I might have one going on the fritz....that could explain some of it...I'll do so later today and report. I was supposedly smoking at 225. Outside temp was in the 30's PignIt: Yes the meat was whole muscle...
  6. newb

    time/temp problem

    Hey all 2 chuckine ~6.5 hours and only 120 deg...what ya all think...too long in the 'danger zone' Got it in the oven now at 350.
    • newb
    • Thread
    • Replies: 13
    • Forum: Beef
  7. newb

    My first Buckboard Bacon ( lots of Qview ! )

    Looks GREAT Bear! except it appears that you don't have room in your freezer for much more so you better send me a few of those containers...Just looking out and trying to help.
  8. newb

    Caption This...

    D A N G ! Missed again...I bet the Baltimore Orioles will sign me though. captions aside - sweet pic!
  9. newb

    can you make pastrami out of chuck?

    I'm not sure but i don't think it could hold up to the slicing process...Chuckies make some GREAT pulled beef though. Don't worry I'm sure someone here has tried it and will chime in for sure. PS Welcome and hop on over to roll call and give us a shout out.
  10. newb

    Gizzard Experiment... Livers on the Side!

    I love gizzards and have not had them for a long time....Going to have to put on my 'to do'!
  11. newb

    Whats the Dumbest thing you ever did Grilling, BBQ or

    Not a grilling/smoking accident but happened during it.... Last day of deer season and didn't get jack. I hunt with a muzzleloader so when I got home and I pulled the ball. I usually dump the powder into an old brick fireplace to let the rain/snow get rid of it but i dumped it into plant pot...
  12. newb

    Whats the Dumbest thing you ever did Grilling, BBQ or

    Making Corned beef & cabbage. Don't even remember how long I had it cooking but it was a loooooooong time and it wouldn't get up to temperature - not even 100. After some more beer and a couple more hours I hear the wife very polietly point out the fact that I had the thermo on C instead of F...
  13. newb

    Experience with deep fried Turkey?

    Go to a local Pizza Hut and ask the manager for an empty oil jug and drain your oil into that. Then stick it into a chest freezer and it will keep a very long time...that way you don't have to worry about straining it. After the 4th use maybe 5th then its time to pitch it.
  14. newb

    Smoking woods for poultry

    never tried it but a google says in about.com that it is similar to apple....so in that case...go for it... if you trust about.com. http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm My thoughts....Try it with a chicken hind quarter or even a full one....then you know for sure.
  15. newb

    Hickory & Turkey?

    What about using some bradley pucks in apple or cherry? Granted it would be expensive but... You may need to soak it, foil it or just toss in on a couple lumps of charcoal...guess it depends on what your rig is.
  16. newb

    Is there a cardiologist in the house?

    Fine looking meal...what do you tell the wife and kids when they catch you licking your monitor? I say eat er up then run 15 miles for the next 5 days and then your good....but wait...the most I run is either from the house to the smoker or the couch to the beer fridge and the occasional smoker...
  17. newb

    Quick Question re Ribs HELP, please!

    slap em on the rack. I only use a rib rack when I have too many to fit on my grates. Just stands em up for more room. I'm sure they will be just great! Did you season your new smoke vault yet?
  18. newb

    Water or no water?

    I have yet to smoke a turkey however I would think to start with water to help keep it moist. Then maybe the last hour or so take it out, crank the heat to crisp the skin. I'm sure that more knowledgable peeps will let u know for sure.
  19. newb

    Which wood should I use on CB?

    Apple it is. Thanks all! Will post the QView when done.
  20. newb

    price question on bellies

    BUMP Scenic - ever find out how many and how much you got in your case?
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