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  1. irwinwd

    Birthday Smoke! - More Beef Ribs

    Looks great Meowey, I'm glad I'm doing beef ribs today. You've made me hungry.
  2. irwinwd

    Pork Shoulder Question

    wow, I did 2 pork shoulders (first try) Sunday and I was winging it shooting for 185. That's where I pull brisket. At 175 I was saying to myself, this looks like it needs to come off. I switched my meat thermometer from beef to pork and it's saying 170 temp for pork. I pulled it off and the...
  3. irwinwd

    first brisket little Q view

    Your making me hungry for my next brisket. Just lucky it's all ready bought and going on this weekend.
  4. irwinwd

    Using and Electric Smoker

    do you notice any difference in fresh vs frozen?
  5. irwinwd

    living vicariously no more

    typing one handed is a lot harder!
  6. irwinwd

    I finaly got a deal!

    You can't beat that, congrats and enjoy Debi
  7. irwinwd

    Using and Electric Smoker

    I'm going to have to try the freezing trick. I got started this winter and would soak too many chips. I was keeping them in a detached garage and the were good for months. I didn't change up when it got warm and twice I went out and the leftover chips from the last smoke had to be pitched...
  8. irwinwd

    Reheating??

    I agree, I slice the day of and reheat in the oven.
  9. irwinwd

    Using and Electric Smoker

    I soak my chips all the time and get plenty of smoke in my Masterbuilt electric. I'm not familiar with the smoker you got, but the first time I used mine, I got the chip pan too far from the element and had the same problem. Once I lowered the chip pan she smoked away. Just my two cents, I'm...
  10. irwinwd

    living vicariously no more

    here's today's wings
  11. irwinwd

    living vicariously no more

    Here's our daughter, she found her thumb right away.
  12. irwinwd

    living vicariously no more

    Thanks to all. We had a beautiful baby girl. 10 fingers and 10 toes and healthy, so I got all I wanted. I've had probably my first of many days that didn't go as planned. I got 4 lbs of wings on at 4:30, the 4 lbs of thighs didn't make it today and I never got to the butcher shop. Looks...
  13. irwinwd

    living vicariously no more

    I've been going through withdraw the last month and dooling at what I've seen on the site. My wife gave birth to our first on Wednesday which has meant I haven't been able to know I had time to run the smoker. Mom and baby came home healthy on Friday and we kicked off the smoking yesterday...
  14. irwinwd

    New To Smoking

    great quote Jeff, I have had offended my mother-in-law once by making a similar statement about ribs I made the mistake of ordering in a restraunt. I think the quote went something like, if your not making soup, meat doesn't belong in water. I later found out that she made ribs very similar to...
  15. irwinwd

    Jerky temps and time

    I've never tried jerky in the smoker. If you don't get a good answer by tomorrow, I'll take out my dehydrater and set in on meat and throw a temp probe in there just out of curiosity.
  16. irwinwd

    Thanks

    one truth about a good smoke is noone leaves the table until they are stuffed or all the food is gone. If your not quick with the camera it's too late when it hits the table.
  17. irwinwd

    Memorial Day

    Sorry to hear the news smoked. I know we are greatful for all the men and women in the armed forces that are helping to keep us safe at home. I know I'm not alone in hoping we never repeat or forget 9/11.
  18. irwinwd

    Green Newbie Rookie

    welcome Ken, there is a wealth of information here, and I've never failed to get some pointers and answers to my questions.
  19. irwinwd

    first chicken

    We were trying to pick out the flavors while we were eating. I really tasted the pepper, hint of onion, garlic and the smoked flavor. My wife seemed to pick up the soy more. We both agreed the honey glaze at 165-170 was a good idea. I was busy with other things and lost track of the temp a...
  20. irwinwd

    first chicken

    It was done in 4 hours, set the temp at 275. I forgot to take note at the size.
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