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Reheating fatty
What I've done that seems to work well as I smoke my fatties the night before and then bring them into work the next day. I put it on a raised cookie cooling rack on a cookie sheet in the oven at about 200 degrees for about 45-60 minutes then broil the last couple of minutes to crisp up the... -
GrillPro or Outdoor Leisure Smoke Hollow?
I have a SH and love it. Of course, I've only used it twice so far (fattie smoking!) I have not had any temperature issues with mine and am impressed with the quality construction, etc. I picked mine off the OL website for $149.99 shipped and included a free cover for the smoker.- valien
- Post #6
- Forum: Propane Smokers
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Smoke Hollow smoker
See this thread for other SH owners - http://www.smokingmeatforums.com/for...ad.php?t=84399 I just finished my 2nd Fattie in it tonight. Held good steady temps and finished it up in about 2 1/2 hours. So far I love my SH. ~V- valien
- Post #3
- Forum: Propane Smokers
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Possible new smoker
That's not a bad price at all. I paid $149.99 for a 30" SH (#5) directly from Smoke Hollow themselves (included S/H and a nice cover though). So far I love mine. I think it's well built, smokes well, and does the job. Just doesn't have the 'marketing' out there like the GOSM and others. ~Allen- valien
- Post #4
- Forum: Propane Smokers
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Day after Thanksgiving Fattie (My 1st one!) w/QVIEW!
Thanks for the tips and well wishes. It was super good. What made it even better was frying it for a snack later on! I finished it up tonight after frying it for a few minutes. Mmmm mmm mmm good! ~Allen -
Day after Thanksgiving Fattie (My 1st one!) w/QVIEW!
Had an absolute blast making and smoking a fattie today. I was so impatient. Kept wandering outside to look at the smoker ot make sure all was well. Even opened the smoker once or twice (once to add more chips). I know, bad bad, but I was like a kid in a candy store! Anyways, it was super yummy... -
1 or 2 lb's for a Fattie?
Awesome. 1lb will do for now. Second one to follow shortly..muahaha :) Thanks all! -
1 or 2 lb's for a Fattie?
So, I'm about to embark on an appetizer fattie for tomorrow. Should I make it with 1 lb of JD sausage or 2 lb's? Filling will be pretty simple - probably some cheese and mushrooms and maybe some garlic/onion. Thoughts? ~V -
Upstate South Carolina Wood sources?
Cool. That's the idea I was wondering about. I'll start giving all the local orchards a buzz. We do have a bit of Pecan around here as well. :) My smoker is the Smoke Hollow #3. Can't wait to get some good fruit wood in it too! ~Allen- valien
- Post #4
- Forum: Woods for Smoking
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Calling all Smoke Hollow owners!
Hey, how many Smoke Hollow owners are here? I've done some searches and haven't found a lot of threads/posts from SH owners. I have a SH #3 (30", Model # 30169G). So far I like it, although I've only seasoned it. The construction quality seems solid, has nice space in it, etc. If you are a SH...- valien
- Thread
- Replies: 350
- Forum: Propane Smokers
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smoke hollow gas smoker
I have a Smoke Hollow #3 and only test/seasoned burned it in last weekend. Hoping to do a fattie this weekend and will see how the temps are. What's considered high temps? -
Fatty on the horizon.
Well, swung by the local grocery store on way home tonight. Picked up 2 - 1lb JD normal sausage, 1 block of sharp cheddar, and 1 pack of bacon. I'm planning on rolling a fatty this week sometime. Cannot wait! Might keep it simple - cheese on interior or something only. Qview to follow... -
Upstate South Carolina Wood sources?
Greetings! As I look to become a smoke master down the road I'm already seeing a need. That need is for vast amounts of quality wood. :) I live in Greer, SC (Upstate). I'm surrounded by Peach orchards (5-10 minutes away), Apple orchards (hour away in NC), and who knows what else. Also, being...- valien
- Thread
- Replies: 3
- Forum: Woods for Smoking
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Stoked and ready to go!
Now with Qview! See the whole set here - http://www.flickr.com/photos/allenv/...7622726596095/ (My 1 y/o son was doing his job by inspecting everything.) ~V -
Stoked and ready to go!
Well, smoker is assembled and 'seasoning' as I type this. Right now using some Mesquite from Home Depot and doing a burn-in for about an hour (per directions). Man, with nothing in the smoker it still smells really really good. So far pretty impressed with the Smoke Hollow. It's holding steady... -
Stoked and ready to go!
What is everyone's thoughts on brats? I love grilling brats on my grill. Smoking..how long would that take? 2 hours or so? Man..I'm starved thinking about all this eating goodness. -
Stoked and ready to go!
the Fatty is definitely on the agenda. Ribs might be a winner. Hmmm... cannot. wait. soon. enough. -
Callin all Filipinos or those that know Lechon or Lechon Kawali!
In the Philippines (grew up there) we have a wonderful wonderful dish called Lechon Kawalil (or just Lechon for short). It's pork that's crispy, juicy, and oh so succulent. The basic recipe involves deepfrying, etc. but I have also seen it cooked via a whole pig on a spit, etc. Anyone here try... -
Stoked and ready to go!
Alrighty, I'm stoked but right now at a semi-loss on - 'What do I smoke first?' I've read numerous threads and not sure if I should go for ribs...pulled pork...brisket...chicken...ah! Decisions! Decisions! My setup - Smoke Hollow 30169G smoker - Oneida Digital Probe Thermometer from Bed... -
Upstate South Carolina noob smoker!
hey now! :) Yeah, I rarely run into Allen's with the E. I feel privilege of having a weirdly spelled name. hey Rick, Cool! Another local here. Yeah, I'm a huge fan of Henry's Smokehouse, Mutts, Smokin' Stokes, and some from a few local caterers. I just figured to feed my addiction to ribs...
