Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. aftershox454

    can you leave a rub on for too long?

    good to know guys thanx again, it is a smaller cut of meat boneless boston shoulder (butt) from fred meyer weighing in right at 9lbs so should be a fun filled day of christmas lights and smoke! the weathr could be a deterrent on the x-mas lights but not even thinking of letting it spoil the...
  2. aftershox454

    can you leave a rub on for too long?

    hey gang, I noticed that you should leave a run on for roughly 12 hours ( based upon the pork sticky on this forum) but i was curious if you could leave it on longer? i don't see any immediate problems with it being on longer but thought i would ask since this is my first butt.   going duck...
  3. aftershox454

    Where to find Wood?

    oooohhhh one in yakima! very nice- i've been trying to find a more LOCAL source for my wood other than the big box store
  4. aftershox454

    brinkman stock thermometer off by almost 100 degrees

    Eric, Thanks for the great help. I'm finding that my smoker isn't as bad as i first thought but still would like to have a unit that is better built (besides the smoke vaults look cooler ) with my pork butt i'm planning on doing this weekend i'll try the tips with heating it up then backing...
  5. aftershox454

    blocking the wind?

    Hey guys last night I did another batch of smoked duck but the wind just made it the most miserable experience in the world... besides it being below freezing the wind was strong enough to blow out my smoker- was curious if you guys have devised ways of blocking the wind besides stacking...
  6. aftershox454

    What should my smoke look like?

    awesome example! thanks guys yeah the newest batch that had the TBS going the whole time was MUCH better than the thick white smoke I used to have
  7. aftershox454

    brinkman stock thermometer off by almost 100 degrees

    Well the smoke turned out much better this time around since i didn't have a 300 degree smoker torching the duck breast the whole time and even though i didn't notice the same amount of smoke coming out of the smoker itself the smoke flaver is MUCH more intense than it has been the previous...
  8. aftershox454

    What should my smoke look like?

    Good! right now i'm feeding it Mesquite smaller chips- how will this change based upon what i'm feeding it? different woods should yield different smoke? or different texture (chunks vs chips vs sawdust) will yield different smoke? anybody got a little spreadsheet or somthing to look at...
  9. aftershox454

    What should my smoke look like?

    Now that I have figured out the temp problem with my smoker it is not SMOKING (big plumes of white) like it is now-(very faint hard to tell if it is doing anything smoke) which is better? is it now doing what it is supposed to? thanks, Alex
  10. aftershox454

    brinkman stock thermometer off by almost 100 degrees

    i've read the same thing wit birds that the higher the temp the better. however my wild game duck breasts which are rather small with VERY VERY VERY low fat content kept turning out like potatoe chips! hopefully they will become much better now.. infact have my newest batch in the smoker now!
  11. aftershox454

    brinkman stock thermometer off by almost 100 degrees

    You guys were right in suggesting to check the thermometer on the outside of the smoker it is of by almost 100 degrees!!!!!!! that means all the duck that I have been doing at a steady 200 degrees over the last year was actually getting done closer to 275 or 300!!!! what a joke
  12. aftershox454

    Smoking Duck Breasts

    sorry, yes wild duck mostly mallards, all the rest gets thrown into the sausage pile.
  13. aftershox454

    Low & Slow - Gary Wiviott

    my cousin swears by it! i actually think it's the only book on his night stand. he loves his WSM and cringes each time i bring up my gas smoker
  14. aftershox454

    Smoking Duck Breasts

    This is the recipe I first started with and wth the help of some guys on another forum, I found that making the brine listed above for acidic with either pineapple or orange juice helped. i didn't notice just using the bacon grease vs wraping in bacon so maybe I'll ha to try that this next time...
  15. aftershox454

    Smoking Duck Breasts

    Hey guys, new to this forum but thought i might get more help on my duck breasts here than anywhere else! alright so i have my basic brine down and have found that the more citrusy/acidic the brine the better penetration into the meat i get hence better flavor. however the smoking process has...
  16. aftershox454

    Brinkman Vertical Gas Smoker modifications/other smokers/ newbie looking for help

    cool guys thanks for the help! yeah the door is pretty serious concern as just as much if not more smoke comes out of it as the chimney on the top. with my continued reading I am really noticing the things that this smoker does not come equipped with. it does not have any kind of dampers...
  17. aftershox454

    Brinkman Vertical Gas Smoker modifications/other smokers/ newbie looking for help

    Hello all, brand new to this forum and thought i would dive right in with the questions. last year i bought a brinkman gas smoker from Home Depot and have done more than a few things with it but have noticed some potential problems i was hoping to get some insight on how to fix.. 1. poor seal...
View older results
Top Bottom
Back
Clicky