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  1. BldEagle

    Sirloin tip roast on stick burner! What IT?

    That looks great! Good job and very cool smoker!
  2. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Good call! I should add some rub for a little extra flavor. And thanks, it pays to have a quality knife it really does most of the work for me.
  3. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    I just took a look at that Amazen Tube, looks like a really good idea! I got the chips that I have for free so I had to give them a try. Before I buy more stuff I think I'm going to experiment with blocking off some of my venting on the gas side. I wonder if I foiled off most of the louvers on...
  4. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Thanks for all the input everyone! I pulled it at 141°, total time cooking was about 3.5 hours @ 245-255, and tried to continue monitoring the temp, but for some reason it dropped to 135°. I think it could be because of the probe not being inserted all the way? The tip is straight for probably...
  5. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Thanks Al! I love it out there. If using the grill wasn’t nice enough, being able to take in the view really tops things off.
  6. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Thanks! I’m going for it.
  7. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    I will definitely give that a try then. Thanks a lot for your input!
  8. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Maybe I’ll have to try pulling it at 140°. I don’t have a ton of loin experience, is that a good slicing temp?
  9. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Things weren’t looking smoky enough, so I removed the deflector plate thing. Now I have my smoking box right on the burner and it’s looking better.
  10. BldEagle

    Pork loin with hickory, trying out one of those smoker boxes

    Trying something new today! Normally I use my stick burner, but today I’m giving the gas side a try with a smoker box. It’s the NHL Playoffs and I decided to spend more time in front of the TV today. I’m doing a 5.75 lbs pork loin, yesterday I rubbed it down with Weber’s Dry Smoking Rub and it...
  11. BldEagle

    Spatchcock Chicken

    I'm always up for other options to get wood. Although I doubt it'll be worth the shipping costs for you. I think I paid $60 for 2 cf, think you can beat that shipped to 99709? We do have alder, I haven't gone out to look for any yet though. I'll definitely be keeping my eyes open for them when...
  12. BldEagle

    Spatchcock Chicken

    Nice! I wish I could get my own. We don’t have oak up here in Alaska so I have to buy it from a guy who gets it shipped up here. We do have a lot of birch, though I’m not sure how good that would be.
  13. BldEagle

    Spatchcock Chicken

    It sure is. I had just enough left over from the last time I did ribs.
  14. BldEagle

    Spatchcock Chicken

    Thanks Tropics, it was really good and definitely worth it. The meat practically fell off the bone. I still have some room for improvement, so I’ll be doing again.
  15. BldEagle

    Spatchcock Chicken

    The bird turned out great! It spent about 3 hours in the smoker, then I pulled it out it in foil and finished it on the gas side, breast down. The thought was that maybe it would crisp up the skin a little. It did not. I had to get the kids at the bus stop, so I pulled it out a little late...
  16. BldEagle

    Spatchcock Chicken

    Very nice! I’ll have to try that too.
  17. BldEagle

    Spatchcock Chicken

    Thanks, I like it a lot. It covers all my family’s must haves.
  18. BldEagle

    Spatchcock Chicken

    So this is how I found this forum! Earlier this week I decided I was going to try smoking a chicken and searched for a brine to use, and next thing I knew I had spent hours here. Fortunately, I was able to decide on one and so last night I made it and got today's smoke prep started. The...
  19. BldEagle

    Chicken Sausage

    Tropics, great write up on your chicken sausage procedure. I never thought about making chicken Italian Sausage before! Definitely have to give it a go.
  20. BldEagle

    Operation Birthday chuck roast

    I’ll definitely have to give that a try!
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