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  1. zardnok

    Stuffed Jalapeno Peppers

    Cream cheese and bacon crumbles or cheddar cheese and crumbled sausage.
  2. zardnok

    Tri Tip's have hit Louisiana

    I thought I smelled something wafting down the interstate!
  3. zardnok

    Temp question ?

    Is there anyway to put two-1000watt elements in? If you are only getting 220 now with it empty, I would think you need more top-end for when you load it up totally, especially living in the Great White North! I think empty, you want your temps at least up to 275. Once you load food in, the...
  4. zardnok

    All dresssed up and no place to go

    I woke up to rain myself this morning. I have a pork loin and 2 slabs of ribs in the fridge now. I have been looking for a brisket or tri-tip as well since I have been craving beef, but so far not having much luck finding one that looks halfway decent. I guess I will break down and drive...
  5. zardnok

    cleaning smoker - to clean or not to clean

    I have a large drain hole in the backside of Puff, so if I decide he needs a bath, I fire up the pressure washer and go to town. I open the drain hole and rinse away the grease and residue. Puff doesn't get many baths though unless I am feeding large quantity of strangers. If I am cooking for...
  6. zardnok

    Spare ribs and baby backs

    I also have a big homemade smoker with a big door. I spritz mine halfway through the 3 hour section. I give it 90 minutes and get all my stuffage ready, open the door, move the ribs just a tad to insure they are not sticking, and SQUIRT SQUIRT SQUIRT, then close the door quickly. Total time...
  7. zardnok

    321 question

    To answer a couple of your questions. What is a St Louis Style Rib? The St Louis style rib is a normal spare-rib that has had the brisket bone along the top removed so that all of the ribs are the same length. This makes it easier to cut and eat. For 3-2-1, you want the first part at 3 hours...
  8. zardnok

    All Niter Brisket

    I love all-night brisket smokes. I live out on the lake and the only noise I hear is the very distant rumble of locomotives coupled with the waves lapping against the seawall. It is primal. A man. His meat. A fire. His mind. It is like a purge for me. Standing outside with the lake...
  9. zardnok

    Lang Mobile 60

    Very nice pit.
  10. zardnok

    She's here, she's finally here!! Yippee

    Major Grats Dutch man!
  11. zardnok

    Todays Ribs

    Those ribs look scrumdellyicious!! Teach me to eat oysters for dinner. Not a lot of meat on an oyster. Now that I see those ribs, I am wishing I had me a bone to gnaw on!
  12. zardnok

    Tri Tip's have hit Louisiana

    Thanks for the heads up! I was going to buy a brisket for this weekend, but I may hit up on Albertsons instead to see if they have them in Shreveport as well.
  13. zardnok

    Compare Your Food or Not

    For me it is a combo. I am semi-competitive by nature and cooking is one of my passions, so I am always trying to better myself, but I love having friends over and having their wives tell me how much better my Cue is than their hubbies. It is a man thing or something.
  14. zardnok

    Fatty Pizza

    I love chopping up a fatty and sprinkling it over pizza. Even the el-cheapo Party Pizza's are given fresh life with some chopped fatty and a sprinkling of decent cheese on top.
  15. zardnok

    sunday: mixed results

    I dig the rig! I can definitely see there being massive heat issues with the one side so close to the fire box. I would cook my chickens on that end to help crisp the skin up and my ribs/butts/briskets on the opposite end until you can get some sort of tuning plates/deflector plate installed...
  16. zardnok

    Multiple smokes in 1 day

    An observation about your experience, you said you had trouble keeping temps high enough which is a common problem with many smokers. Yet you emptied out the water pan, Water acts as a heat sink holding heat inside the smoker. Just add boiling water to the pan and it will help keep your temps...
  17. zardnok

    Pulled pork and ribs

    Don't forget to cure that new WSM before you throw your meat in. Rub the inside down with olive oil or bacon fat and then run your temps up really high to burn off any chemical taste from the factory. Use this time to get used to heat regulation inside the WSM. Then let it cool down and clean...
  18. zardnok

    Saturday Brisket Smoke

    YuuuuuuMEEEEEeeee
  19. zardnok

    Been cooking today

    I need to find a brisket on sale. I found a pork loin for the top shelf, but it has been a while since I did a brisket and I have been craving!
  20. zardnok

    Someone vandalized my smoker!

    When Puff was stolen, my mother made me promise not to shoot the B!+{H that stole him. After I found out how badly damaged he was ($1700 total), she was really glad she made me promise because I was beyond insane.
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