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Cajun Electric Smoker Chimney...
Welcome. Looking forward to seeing some Q-view.- coacher72
- Post #5
- Forum: Electric Smokers
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New guy that needs some help
If it is a SFB design, do you have a convection plate under the cooking grates to help distribute the heat more evenly over the cooking area?- coacher72
- Post #3
- Forum: Other Builds
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Newbie from Virginia Beach, ...and I mean NEWBIE!
Welcome. I agree with the others. Lots of info here to be shared. When I did my first smoke I started with chickens because it seemed like less could go wrong with them. Good luck and keep us posted. -
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Day 1 for new member (me) and a beginner smoker (1 year) saying hi.
Welcome Precise1, you've come to the right place. I haven't seen a question posed that someone hasn't had some experience with and is willing to share what they have learned. Looking forward to seeing some of your Q-view. -
Pheasant-First Time Failure
I agree with Arnie maybe 2.5 hrs was a little long. As he said checking the internal temp of the breasts would let you know when they are done. I would also try wrapping them in bacon and see if that helps. -
Hello Everyone!
Welcome Deanbob64. There is a wealth of info and experience here on this forum. Everyone is willing to help. So when have questions don't hesitate to post it. Everyone is willing to help. -
First attempt at smoked whole chickens
Tremendous!! Job well done.- coacher72
- Post #15
- Forum: Grilling Chicken
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Start of Something Wonderfull (Hopefully!!!)
Man, I love brined smoked turkey. Yours looks incredible, still very moist. Great job. -
What to bring to In-laws for Thanksgiving
It all sounds good to me. It would be hard for me to pick which one. This isn't unique for down there but one of my favorites sides my parents always made for Thanksgiving is stuffed (with shrimp) mirlitons. (aka melitons, chayote). Being a Midwesterner now, I make it on occasion to bring back...- coacher72
- Post #9
- Forum: For New Members
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Question about buttermilk brine
Sorry, I thought I found it for you. However, when you look at the picture, I noticed there were green onions in the picture of the bowl with the brine in it. Maybe by chance it is the same brine as the one from his earlier post. -
Glad I found you!!
Welcome, everybody is willing to help. I know I've learned a lot. There are no "dumb" questions. We've all been there. -
Question about buttermilk brine
Rosencra38, I went to his old post and found this. The brine was is water, brown sugar, kosher salt, Shark Sririacha, some rub, crushed garlic, chopped green onions, and buttermilk. Going to brine for about 5 hours, then throw them on the Weber. Also doing some Italain sausage for some... -
My September Throwdown Entry, RonP and Yoshida's
Really, Really nice tribute.- coacher72
- Post #4
- Forum: SMF Throwdowns
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First time stuffer. Andouille.
Those look really good to me as well. Really like andouille. Been ordering it from a place in LaPlace, LA. What I really liked about theirs is that the meat is not a fine grind like what you see in store bought smoked sausage. There are large chunks of pork. They also do a nice job of smoking... -
4 Racks of BB's on my new FE
Carperride thanks for the info on the rub. -
Moink Balls - first time ever w/qview
Good looking stuff, may have to try them. -
4 Racks of BB's on my new FE
Great looking ribs. Would you mind sharing what's in your apple rub. Never used one before. Thanks -
