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Beware of people selling wood here!!
WOW......looks more like .25 cents worth. Sorry that happened Scott- padronman
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Any particular reason you DON'T homebrew?
Sour beers as in Lambic style? Scott- padronman
- Post #12
- Forum: Beer & Ale
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Any particular reason you DON'T homebrew?
Well let's see. 2 kids.....full time job....Scuba Diving......smoking meats.......hmmmm what else? I used to brew some 15 gallons a week with my 2 buddies. We kegged in Cola Syrup can's and had 5 taps each on our garage fridges. Won a couple ribbons at the Del Mar Fair (San Diego) but just...- padronman
- Post #9
- Forum: Beer & Ale
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Question about vacuum sealers
False? Was this a test I missed? Scott- padronman
- Post #24
- Forum: General Discussion
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Tumbled Thighs, ABT's & Brats !!
Now THAT'S a plate of Vittles!!! Great job Scott -
Right from the Farm 6 nice Chickens! Off the TMLE
Mmmmmm Chicken!!! Looking good. I got some thighs and legs going down this afternoon!!! Scott -
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New to smoking...
Or use a great finishing sauce. Recipes here on the forum just search. I use SoFlaQuer's. Scott- padronman
- Post #12
- Forum: General Discussion
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Happiness is.....
happiness is...... A well made cocktail A sunny day my backyard oasis a full smoker of chicken pieces.......well soon anyway :o) Scott- padronman
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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A little Hump Day smoke (Q-View to follow)
Decided that since I am off today I would smoke up some legs and thighs. Got one 1/2 in a Chipotle and Lime Marinade and the other half in my Chicken Rub. Man do I love the smell of smoked chicken. Q-view will follow but didn't figure you really needed to see the chicken sitting in a bag... -
buttered rub insertion
I use my rub and mix it with softened butter then roll it into a tube shape. Chill then cut.....place under the skin and viola. Usually only do this when smoking chicken breasts because those are the ones that dry out. Scott -
Smoker Withdrawal
Why ever did you return it???? Scott- padronman
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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How often do you smoke?
As often as possible About 3 times a month normally and maybe double that in the summer.- padronman
- Post #11
- Forum: General Discussion
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Pork Ribs (3-2-1 method or not)
No foil....only way I will do my ribs. Moist....fall off the bone and great bark. -
Clean up
I soak mine in the sink and some soap and after 30 minutes they literally wipe clean with a sponge. Takes me about 5 minutes to finish. Acott- padronman
- Post #9
- Forum: General Discussion
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MES40 - first smoke in progress. Couple questions
Don't worry about the temp. I do my Butts at 250F sometimes and 225F others. Depends on my mood. Hell you could do a butt at 300F if you wanted. Internal Temp is the right indicator to use. Also you are using an electric. Temp will fluctuate just like in an oven. Don't worry about it. ...- padronman
- Post #2
- Forum: Electric Smokers
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Mini-me of brisket on SI #3
My personal opinion is I wouldn't do that. Not sure I'd want "not fully cooked" juices rendering into my beans. Now if I misunderstood and you will be putting them in the last hour or so then it should be fine. I still wouldn't do it cause I don't want greasy beans. Gonna be hard to de-fat...- padronman
- Post #2
- Forum: Electric Smokers
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How long do you guys store smoked meats in the fridge?
I VAC and freeze all my leftovers if I have any and portion them out for future meals. Scott -
Smoking Time
Yes. I have one that is remote so it goes in the house with me or wherever I happen to be.- padronman
- Post #10
- Forum: General Discussion
