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  1. wavector

    New here and to smoking...

    Welcome to the forum, and have fun. It's a blast.
  2. wavector

    Heat loss on my ecb-like Char-Broil Smoker

    Don't use any ole sand. No, not even patio/landscaping sand. Go to Home Depot and get washed/screened sand. It must be free of any contaminants. It's sandbox sand. About three dollars plus at Lowes/Home Depot.
  3. wavector

    Heat loss on my ecb-like Char-Broil Smoker

    I use sand in my water pan. I used to use water and there is a thread regardling the fuel needed with water or sand. If I'm not mistaken it take mor energy to smoke with sand in the pan than water. I cold be mistakened, btut I believe that's what it said. The reason I use sand is to get to...
  4. wavector

    corncob smoking?

    As a smoking wood I have not tried it.
  5. wavector

    Can anyone backup this claim

    No not me. Last time I cooked to an internal temp of 170°F I dried out the breast. I say use the breast to measure internal temp but go to 160-165°F, it will continue to rise after it is removed from the cooker. As for the smoking time, I dunno. I will be using 160°F breast internal temp. from...
  6. wavector

    corncob smoking?

    That's the ticket, I do it every smoke I have.
  7. wavector

    bark on wood?

    That's what I do, and it works for me.
  8. wavector

    I'm wish to try this, but I don't like curry

    There is none. Some family members don't eat meat, so to help them enjoy smoke flavored food, I'm happy to oblige.
  9. wavector

    How old is too old??

    Welcome to the forum. I'm using a limb of a hickory that had fallen during Ivan and it was two years fallen but not to the ground, it was hanging. I'd take a chainsaw and chop it up look at it and decide if you want to use it. Some parts may be bug infested, or rotten, but a lot of it maybe...
  10. wavector

    Heat loss on my ecb-like Char-Broil Smoker

    I see. There is little room for access to the charcoal pan. The el cheapo I have is a Cookin' Cajun and comes in serveral pieces. I think you need to modify you smoker to allow for ventilation. This should help solve some of the problems with recovery time. If some else can't find the mods for...
  11. wavector

    one annoying problem: chicken skin

    I read on the net yesterday that if you brine your chicken, to leave it out of the brine several hours before you smoke it to allow the flesh to absorb the moisture from the skin and this will allow the skin to crispen during the smoke. Maybe do this after the final rinse and after brining. I...
  12. wavector

    New Smoking-Meat.com Logo in Progress

    I'd like to copy it and put it on an apron for use immediately.
  13. wavector

    I'm wish to try this, but I don't like curry

    Thanks people I truly appreciate it.
  14. wavector

    I'm wish to try this, but I don't like curry

    http://www.nutritiondata.com/facts-C00001-01c21Tf.html
  15. wavector

    My new DIY smoker and some q-view.

    Can I see some pics of the inside of the smoking chamber, please?
  16. wavector

    Can I fix the lil'lady's problem...and get a new smoker?

    I used the Smoky Okie method for a brisket last week and by seperating the point from the flat (I had to becasue of the size of my smoker), and after searing and three hours in the aluminum pan I was at 176°F using smoker temp of 275-300°F. Another roughly two hours and the brisket was done, 200...
  17. wavector

    Brine & Rub recipe's for a Diabetics & High Blood pressure

    I don't think brining is not necessary for juicy turkey, salmon or anything else. Drop the salt and find other things that chemically achieve the same resultant. Such as lemon/orange zest, vinegar or kelp. We all know a brine is not a brine without salt. So forget curing , but there are recipes...
  18. wavector

    Brine & Rub recipe's for a Diabetics & High Blood pressure

    http://www.bobbyseale.com/index.html
  19. wavector

    lookin for cajin

    I like Chef Han's out of Monroe, LA. For about $3 you get 4 oz. of his Blackened Meat seasoning which puts Prudhomme's to shame, whereas Prudhomme gives you about 2 oz. for $5+. I have Prudhomme's recipe. http://commerce.bayou.com/chefhans/i...ct_detail&p=31...
  20. wavector

    chili

    I prefer a Greek Style Chili.
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