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Cajum Bandit Rotisserie
@Lemans Tell me more about this $85 option please. Sounds easy better than $150. At least the cost for anyway- chad e
- Post #5
- Forum: Charcoal Smokers
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Cajum Bandit Rotisserie
Anyone bought one for the 22.5 WSM? Would love to hear some thoughts. Not interested in the ribolater. Just the standard battery operated roti...- chad e
- Thread
- Replies: 6
- Forum: Charcoal Smokers
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Veterans
Points to @redrocker65200 for teaching them respect and the cost- chad e
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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ALL NIGHT BUTT with my WSM & GURU
When you finally get your Lang feel fre to send me that guru. I promise to put it to good use -
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Another Newbee!
Hello canuck and welcome. Its an addiction that feeds itself 128513 -
Cooking with a cyber q
Damn that alot of chicken- chad e
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Question about burning wood during foil step.
Just because it's not pressure treated doesn't mean it hasn't been treated with other chemicals. 1) how its transported, especially by log raft in water absorbs any and all chemicals found in the water . Especially coastal lumber floated in salt water. 2) cut lumber is ran through saw blades...- chad e
- Post #6
- Forum: For New Members
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Question about burning wood during foil step.
I wouldn't burn 2x4 chunks. Alot of that stuff is treated with chemicals. Just my opinion- chad e
- Post #2
- Forum: For New Members
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London Broil on the Mini
I get so excited smelling my smoker that I forget about presentation. That looks fantastic! -
First Brisket
Looks great! Haven't ventured a brisket since I violated my 1st one. Makes me want to try again. Thanks for sharing -
To the fathers...
May your smoker temps run true May your smoke be thin and blue May you rubs be your favorite And may you put smiles on children's faces. Let's face it, that's what it's all about. Happy Father's Day to all. Dads, step-dads, mothers who play both roles. I've had them all and each one plays a...- chad e
- Thread
- Replies: 4
- Forum: Blowing Smoke Around the Smoker.
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High Temps (300+) With Masterbuilt Pro Gasser
On my WSM... it's very important to me to slowly "creep" up to my desired temp. Overshooting it then trying to come back down is way more work.- chad e
- Post #2
- Forum: General Discussion
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Veterans
So I'm a conductor on commuter trains in and out of the Chicago area. As such I met many a proud vet who always love to shake hands and swap stories. I wear a marine corps logo on my work uniform and it always helps break the ice for them to share. Recently I met a marine officer who was...- chad e
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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FINISHING SAUCE (for Pulled Pork)
Creole food is described as "city" folk. Settlers or those born and raised with available trade routes offering them exotic spices. Typically tomato based and such, influenced by many different cultures settled in the region. A remoulade sauce, for example, which consists of nearly a dozen...- chad e
- Post #453
- Forum: Pork Sticky
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First time using WSM this weekend
As it becomes more air tight through use, mine became more"manageable". Both temp wise and fuel wise. I haven't experienced it yet but I've seen people say that meat creates an air pocket next to it so don't want to stick probe to terribly close. Anyway...more smoked = more experience and...- chad e
- Post #10
- Forum: Charcoal Smokers
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New South Dakota Guy
Trilandun welcome and post all you learn so we can all learn from each other. -
