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  1. blacknbluedog

    white smoke

    I've been getting white smoke all the way through. I just hit 165 so I foiled it and won't be adding more chips. If I can I will add pics to this post. By the way Merry Christmas to all. Thanks Brian
  2. blacknbluedog

    white smoke

    I'm smoking a butt today and getting white smoke. Is this bad? I have a electric ecb. Using soaked hickory chips in foil pouches. I drain the chips at least 30 minutes before using. Seems like I had white smoke the last time I used this also. Thanks Brian
  3. blacknbluedog

    ET-73 story

    Hi. I ordered a et-73 from the Kitchen Store.com. on a Friday via parcel post. It arrived the following Tuesday. I call that fast considering I'm in Honolulu. I tested it with the boiling water method and it read only 207 degrees at full boil and I am at no more than 50 feet above sea level. I...
  4. blacknbluedog

    for everyone on this fine forum

    Merry Christmas and a Happy New Year and or Mele Kalikimaka (likeGypsy said) and Hauoli Makahiki Hou to one and all. This is a great group of people. Brian
  5. blacknbluedog

    The Big Green Egg?

    I think that maybe they are called a kamado.
  6. blacknbluedog

    An Old Brinkmann Gourment Electric

    Does it have a water pan? My electric ecb has one and it seems like the more water in the pan the better the heat regulation. But I still have much to learn about using it. Brian
  7. blacknbluedog

    How to? 2" Thick Pork Chops?

    I just read an article in Cooks Illustrated about cooking pork chops. The gist of the article was that when they seared the chops over high heat to brown them they lost a lot of moisture. The most moist chops where started in a cold frying pan and cooked over medium heat for a few minutes each...
  8. blacknbluedog

    test avatar

    Just loaded my avatar.
  9. blacknbluedog

    huli pig

    I have monitor my posts better. The pics that I posted are not mine. These are from my brother in law. Its actually in Washington state. When I made the post I had such a hard time uploading the pics that I neglected to caption it. This was his retirement party. He hired a guy from Hawaii to do...
  10. blacknbluedog

    why bone in butt

    Thanks for the response. Bone in it is. This is a GRRRRREAT forum! Even if I had no intention of ever smoking anything I would still visit this forum. Brian
  11. blacknbluedog

    why bone in butt

    I've noticed people like to use bone in butts. Is there a reason for this? Does it taste better? Are cooking times the same as boneless? I would prefer to use boneless simply for the fact that you can insert the thermometer without fear of touching the bone. Also is there a picture of where to...
  12. blacknbluedog

    How did you come up with your screen name?

    I used to have a dirt bike with a black gas tank on it. It was a Husqvarna, a Swedish bike. People call it a husky for short, like the dog. One day I was at a bike shop and a friend walked in said and hey theres a black dog in the back of your truck. The name kinda stuck. But the username...
  13. blacknbluedog

    huli pig

    [/IMG][/IMG] My apoligies if this is unviewable.
  14. blacknbluedog

    huli pig

    I am still trying to get pix of a kalua pig being made. But this is a huli pig. More to come
  15. blacknbluedog

    Where to buy Maverick ET 73?

    Hi. I am thinking of purchasing an ET 73 thermometer. I see it for 57.95 at Amazon. Also for 39.99 at eKitchen and Home, The Gadget Source, The Kitchen Store, Parts Shelf. Obviously I would rather go with one of the cheaper places but I have never heard of these merchants before. I do know...
  16. blacknbluedog

    Cooking whole hogs in underground pit

    Arggh. I got logged off again and lost my entire post. Will try to send pictures if ever I get to see one again. Its not too common nowdays. There is another cooking method called huli pig. Basically rotisserie style. The skin becomes crisp. Anyway until I learn how to make longer posts...
  17. blacknbluedog

    chicken cook temps

    Thanks for the info. My ususal prep is just salt and pepper rubbed under the skin. If I have enough time I may try brining one. I should not be eating skin but the kids may want to eat some. Rubbery skin is one sure way of discoraging it though. But no sense in refraining from eating...
  18. blacknbluedog

    chicken cook temps

    Hi. Am newbie with electric ecb. I know the max temp acheivable on the top grill is about 300 with no water in the pan. I get 225-240 with water. I have read here that chicken should be smoked at 300-350 degrees. I dont want anyone to get sick so am I on the edge of being safe if I use the...
  19. blacknbluedog

    Cooking whole hogs in underground pit

    Cover it all with dirt. If any smoke escapes cover the area that the smoke is escaping from with additional dirt. When unearthing the pig the chiken wire serves as a handle and also keeps the pig from falling apart. My brother in law who now lives in Washington state has used this method of...
  20. blacknbluedog

    Cooking whole hogs in underground pit

    Sorry for the delay. I tried posting twice last night but got logged off and the posts were lost. I guess I write too slowly. If anyone can add details or corrections please do so. This is what I can recamember. First dig the hole/depression about two feet deeep and a little longer than the...
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