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  1. coffee_junkie

    Smoking Chicken Breast for the frst time.

    It has been my experience that the breasts will dry out, So I would suggest brining and covering in Bacon. I would smoke at 250* with your favorite smoking wood, should take a couple of hours but...we cook by temp not time. So a safe temp for chicken breast is 165* minimum. Personally I like...
  2. coffee_junkie

    Smoking Oysters...Looking for some great recipies

    Yep, what SeenRED said.
  3. coffee_junkie

    My husband got his first deer!

    Tell him congrats! I didn't there where white tails in that area. Lots of good sausage ideas in the sausage forum. My favorite is grilled butterfly steak (backstrap) cooked medium rare. Whatever you do don't overcook that tender and sweet meat :) I make burger out of most of my deer. But also...
  4. coffee_junkie

    Wild game smoker from MN

    Welcome river Rat! Check out the wild game forum, I have seen some gator sausage posts there. Ask the question also, there is a wealth of knowledge. You could also use the search function/
  5. coffee_junkie

    A-MAZE-N-SMOKERS QUESTION

    Oops..my bad I see there is already a reply to this.
  6. coffee_junkie

    OTBS fail

    Over achiever?
  7. coffee_junkie

    ATTENTION !!!!!!!!!!!! THOSE WHO DEEP FRY

    Yes, all bad things to do during a deep fry day. I have done dozens of turkeys and still take my time and I am very careful! Best thing to do if it is your first time is to have help from an experienced person. Also, keep a close eye on that thing after the bird comes out. I always worry about...
  8. coffee_junkie

    My Thanksgiving Smoke

    Wierd, my drum runs best in sub freezing temps. I have ran it in below 0 temps with great results. I wonder what the difference is. Glad the turkeys turned out though!
  9. coffee_junkie

    Smoke a "Chub" Of Turkey Meat from the Deli

    I think it would be delicous. Just like a twice smoked ham. It is already done so just smoke until it is warm enough to serve. You could rub with whatever and spritz with some apple juice at some regular interval to create some good camalized bark. Good luck let us know!
  10. coffee_junkie

    thanksgiving turkeys

    Smoking a 14 pounder and frying an 18lb bird, keeps the oven free for other things..and they are way better than a roasted bird. I pitched the idea of making ribs instead but nobody liked that idea :)
  11. coffee_junkie

    ATTENTION !!!!!!!!!!!! THOSE WHO DEEP FRY

    I am not sure I like the idea of turning the burner off, dropping the bird then relighting. I don't like to get that close, if it tips over when relighting it would be really bad! Definatly pre measure with water, make sure bird is dry. Also drop the bird in very SLOWLY..... I am smoking one...
  12. coffee_junkie

    Montana newbie

    Welcome from a fellow Montanan! If you have a "Do It Best" hardware store in your area you can order whatever type of wood you want online and have it shipped to store for free. It is the only way to get pecan around here (my favorite). You will likely find hickory or cherry on the shelves (big...
  13. coffee_junkie

    venison smokies

    I second what brad said, If the smoker is too hot it will render the fat in the sausage. When I make cured sausage, I consider it done when the internal meat temperature is 149-153. Make sure you cool it in an ice bath to set the fat.
  14. coffee_junkie

    First time smoking deer

    I think that sounds good as far as your smoking method, shoot for med rare, I sometimes only go to 130. Now as far as doing a whole shoulder I would caution that the bones will not impart a very good flavor, it will definatly add a wild flavor, just as the fat will. I always bone my deer and...
  15. coffee_junkie

    Adding brown sugar to store bought rub

    Order jeffs rub and sauce recipies and you will not be dissapointed. It is the perfect rub to manipulate to your specific tastes.
  16. coffee_junkie

    My uds build

    When I built mine the research I did showed that most had 3. Most the time I start with three open and start closing them off until one is around 3/4 open.
  17. coffee_junkie

    Meat grinder

    I own a Cabelas 1hp grinder, love it! I have gone through 3 other grinders of the less expensive variety. The thing is bomber, I wouldn't trade if for anything! The smaller grinders are louder and slower.
  18. coffee_junkie

    Summer Margarita Recipe

    I have done this minus the soda and water. We blend with ice and it is really good! I will have to try your method because we like them on the rocks better. Thanks for sharing!  
  19. coffee_junkie

    A-MAZE-N Todd Johnson and a Maverick ET-732 - Are you going to buy one? Read this first!

    The guy has one of the best buisness models I have ever came across! I have numerous stories about his customer service, all good. You cannot go wrong doing buisness with this guy!
  20. coffee_junkie

    Trouble controlling my ECB

    First, double check your thermometers, the factory thermos are usually way off. Second, I would try to cut your lit coals to 10 and see what happens. It is easier to get the temps up than down.
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