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  1. eddiememphis

    Smoke Bomb Fish and Sticks

    My Dad loved spicy food, the hotter, the better. I didn't discover Walkerswood until after he passed. He would have loved it.
  2. eddiememphis

    Smoke Bomb Fish and Sticks

    Not very hot but has the jerk flavor. My sister brought it back from Jamaica- one of the street vendors recommended it. https://eatonsjamaica.net/product/eatons-dry-jerk-seasoning-rub-mild/
  3. eddiememphis

    $9.98 for lumberjack pellets at dicks sporting goods

    *Not available in store *Not available online Yet another reason Dick's sucks.
  4. eddiememphis

    Brisket - Two Stage Cooking?

    Smoke particulates only adhere to the outside of the meat. I don't see why cooking in an oven then finishing in a smoker wouldn't work. A cooked brisket, given the same surface area and cooking conditions should, in theory, attract the same amount of smoke as a raw brisket.
  5. eddiememphis

    2019 Deer Hunt and Processing in the Books!

    That is a great setup. I was going to ask about the time it takes to get the meat cool so that looks awesome. Are the white Fallows specific to the ranch you were hunting?
  6. eddiememphis

    Smoke Bomb Fish and Sticks

    I learned about smoke bombs from Rob Rainford. He used to have a show on my local PBS station many years ago. A handful of chips in a foil pack with a hole poked in it on a propane grill= smoke bombs! I dry brined the salmon with kosher salt and sugar. Sprinkled with onion and garlic...
  7. eddiememphis

    Not Everything Works Out

    Salmon sandwich? That sounds disgusting and I like salmon, just had a grilled chunk tonight.
  8. eddiememphis

    Smoked Sirloin roast On The Rec Tec: Beef Nirvana!! (W / Pics)

    What pellets?
  9. eddiememphis

    GIVEAWAY for two INKBIRD Instant Read Thermometer HET-F001

    Reverse seared flank steak
  10. eddiememphis

    Seasoning advice needed for first chuck

    Dry brine that beast. Then add the seasonings.
  11. eddiememphis

    SISH-KABOBS for SUPPER

    Many years ago I shifted my 'bobs around. I put everything on it's own skewer, due to different cooking times and different tastes. I love mushrooms soaked in Italian dressing and grilled. Other members of my family find them disgusting. So instead of picking the old maids off their plates, I...
  12. eddiememphis

    New to smoking, got a Smoke Vault 18

    Trial and error. Yup. Depends. Yes. No. Look around for your specific smoker or grill. Search the internet for the meat or vegetable you are cooking. There are no absolutes. Buy food. Cook it. Then next time, try again until you are able to create what you like.
  13. eddiememphis

    ABTs? and to soak or not to soak

    Wood doesn't absorb water, that's why they make boats out of it. Jcam222 has the link. Wet wood steams until it can burn. This will alter the temperature you are trying to achieve, unless you factor that in.
  14. eddiememphis

    Electric insert mod idea...

    Build it!
  15. eddiememphis

    Not sure where to start kamado cooker, pellet smoker, or something else?

    Two grand? Get both!
  16. eddiememphis

    Tri-tip on the UDS

    You don't need to overcook a chunk of beef to please everyone at the table. After slicing, if it is too rare for someone, you can toss the slices back on the grill, sear them in a pan or place them in boiling au jus until the desired temperature is achieved.
  17. eddiememphis

    Do I need to vent a semi-insulated firebox? Will it explode?!

    Should be pretty ease to move around... with a CH-54.
  18. eddiememphis

    Your Favorite Pellets?

    Lumberjack 100% oak
  19. eddiememphis

    ELECTRICAL QUESTION

    It depends on how the heater is wired internally. There are likely two elements in it and at different wattages so that you can have different heat levels- Low, Medium and High. Regardless, running a 240 volt circuit on half the voltage will use a lot of power and likely still not get up to its...
  20. eddiememphis

    Cherry smoked chicken for dinner

    I toss halved sprouts in a honey mustard balsamic vinaigrette and let them sit for a half hour or so, then put them on a hot grill until they start to char. A sprout hater will try it and be converted.
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