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  1. essexsmoker

    My First Fatty - Super Bowl Sunday

    I was shocked at how good these things are for such a simple thing. Sooo tasty. Great job.
  2. essexsmoker

    Green Mountain Smoker

    They are great units! Low and slow or hot and fast. I am getting a DB this year. They are actually quite cheap to run and very simple. They need a bit of calibrate with the bottom plates but otherwise set and forget.
  3. essexsmoker

    Wings for Super Ball

    Look really good! Are they in buttermilk in the ziplok bag?
  4. essexsmoker

    Can you smoke to much

    Hi Dave, the above links are good to read. When I put quality of smoke I was referring to TBS and TWS... I guess I should have spelt it out since you're new to this game. AFAIK stick burners are good at producing TBS.
  5. essexsmoker

    More kielbasa

    You would think it's a casing issue. Maybe old and new mixed together or just a different batch? I think you should try them again with new casing. Good excuse to make more! Lol.
  6. essexsmoker

    Can you smoke to much

    Hi Dave, Smoke is a matter of taste and smoke quality. It largely depends on personal preference. Wood can be used for both. In the UK it is stupid expensive so generally used in small chunks for about 3 hours for smoke (although it will obviously give heat too), then just briquettes or...
  7. essexsmoker

    Weber cold smoker basket.

    Every couple of hours is a bit of a pain. I've heard food things about the AMNPS and might well go for inenof those. Thanks for the info! 128077
  8. essexsmoker

    Cold Smoked Patty Sausage Fail.....or was it?

    I would imagine that smoking without a case would make it a lot stronger. AMNPS I would imagine will give a lot of strong smoke too as it's burning fairly cold. I would think you could easily use it as a flavouring for beans and other dishes in small proportions. Hope it works out ok.
  9. essexsmoker

    Weber cold smoker basket.

    Just wondered if anyone had used the weber cold smoke basket? Thoughts? As good as AMNPS and pro q? Thanks.
  10. essexsmoker

    I'm David, and I'm an addict

    *clapping* Hello David, well done, the first step has been taken. Now you realise your addiction tou can save hard to get a bigger smoker. Lmao.
  11. essexsmoker

    GMG Jim Bowie Pellet Grill

    You can use plain slices of bread too in the same way. Probably cheaper!
  12. essexsmoker

    Pastrami!! With Q-Vue!!

    Looks great!128077
  13. essexsmoker

    Oil drum

    I wash mine, burn it out, then run a twisted cup brush on a grinder all around the inside until shiny. Then a final wash and dry out. I i had somone near to sandblast for $25 I'd probably go with that.
  14. essexsmoker

    Pulled, smoked Chuck Enchilada's

    Hi OEJ. It's quite hard to tell from the pics, but the first one looks like it has a blue tinge near the door. What's your feeling? Would you say it's TBS? Just asking out of interest, I only have a UDS.
  15. essexsmoker

    amazen pellet smoker

    The smoke ring is just nitric oxides which is a byproduct of fire in simple terms... it produces nitrites. using an AMNPS you might get a bit of a ring but it's the taste that counts. Think of cured meats that are red all the way through before you even show them the fire, that's just nitrites...
  16. essexsmoker

    Beer Can Chicken

    I've read that beer can chicken can be potentially more dangerous to cook as the can fills the cavity and stops the heat getting in.
  17. essexsmoker

    Pulled, smoked Chuck Enchilada's

  18. essexsmoker

    Pulled, smoked Chuck Enchilada's

    As a slight aside to the conversation, do you find you can get TBS out of a WSM doing low amd slow?
  19. essexsmoker

    Pulled, smoked Chuck Enchilada's

    Thanks OEJ, I have since learned that it's done ahen when it's done. Yes I saw 203 on the net somewhere and had never done one before so kinda stuck to a guide. Was still good eating but would defi just wait and probe in future. 128077
  20. essexsmoker

    Pulled, smoked Chuck Enchilada's

    Wow that looks good! What was the final IT to pull 210? Did you add any liquid to the pan to finish the chuck or was the pan just in case it fell apart? I've done a chuck roast and it was good but didn't pull. Nowhere near as good as yours. Think I took it to 203. Was so tasty anyway i...
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