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how many cut there own smoking woods?
I'm very lucky. My neighborhood is surrounded by hardwoods and somebody is always taking a tree down for some reason or another and they give me the wood. So I have about 3 seasoned cords in the backyard now ready for this winter. Oak, birch, black walnut, poplar, hickory, maple and cherry. We...- irish
- Post #30
- Forum: General Discussion
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Red-eyed Weekend
They're talking about in the water pan Jeanie, not your glass. -
Red-eyed Weekend
After talking to another Brinkmann owner, I think my upper door is not fitting tightly enough to hold the heat. I have smoke leaking all around the upper door and that shouldn't be the case. -
Red-eyed Weekend
I appreciate your comments Mikey, thanks. I was refilling with hot water, but even after the water was at a rolling boil, the temp was still between 200-220°F... mostly it stayed right around 200°F. Even when I stuffed the wok pan full of charcoal and it really got going as hot as I could get... -
Red-eyed Weekend
I didn't use the water pan when seasoning. I know I can get it plenty hot enough without water in the pan. I will check the calibration of the door thermometer. And maybe next time try just a dry water pan lined with some foil to make clean up easier? -
Red-eyed Weekend
Thanks for the replies so far. I figured the door thermometer might be off, but the digital wireless meat thermometer I used in the sausages has always worked reliably in the past. Plus a little 2.5 lb piece of brisket would be falling apart if it was in an oven at 225°F for 6 hours. I used... -
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Red-eyed Weekend
I finished putting together my BVS Friday night. Saturday morning, I followed the directions for curing the BVS and lit my first fire. Got the temp up to about 500°-600°F for an hour or so, then let it cool down slowly. Around lunchtime, I cleaned out the ashes and wiped down the interior with... -
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Cleaning your cooking grill?
Ouch! My dad got a wire in his gum when we were kids! Emergency room trip to get it removed! Ever since, we always have used a ball of aluminum foil and a wad of wet paper towels... get the grates good and hot, mop with sopping wet paper towel wad (using tongs) and scrub with aluminum foil ball...- irish
- Post #29
- Forum: Charcoal Smokers
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Wednesday Night ABT's
Add a half dozen football games and maybe a couple of beers and that would just about make the perfect day.- irish
- Post #14
- Forum: ABT's and all things Appetizers
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Wednesday Night ABT's
Cajun. I usually do them in the oven or on the grill. I just got my smoker and I can't wait to try them smoked. I will show them in the near future.- irish
- Post #12
- Forum: ABT's and all things Appetizers
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British Cold Smoked Salmon - what the toffs eat ;-)
One great little trick I use to vac packing soft things that I don't want squeezed by the vac pack - I freeze the items first, then vac pack for long term storage. -
Scrapple
CA, scrapple (the word comes from scraps, not apple) comes cooked in a firm loaf, like a polenta, but much more firm than that. It is most likely a German farm recipe that was brought to the States. I think its origin almost certainly comes from the neccesity to waste nothing during hard times... -
Scrapple
Good luck with the recipes Cajun, I hope it works out for you. Rapa is my favorite. According to Rapa's website, they will start sending out mail orders in November. Kunzler will ship now. http://www.kunzler.com/store/default...&product_id=12 I looked around for what I consider 'scrapple'...
