Search results for query: *

I was here a couple of years ago during the Heyday of covid. Now I am back to try and help if I can!!!

Ma and Pa were out in the garden one evening, picking veggies for supper. Pa looked over at Ma and said "Ma, your backside is getting as big as my new combine!" Well, Ma got pretty quiet the rest of the evening. That night in bed Pa got to thinking and decided that he wasn't very nice saying...

Instant Pot Split Pea Soup has lots of flavor, and is a comforting, warm hug in a bowl! With ham, onion, garlic and thyme. You can also make this vegetarian or vegan. Ingredients 1 Tbsp Olive Oil 2 Tbsp Butter 1 Onion, diced 3 Stalks of Celery, diced 2 Bay Leaves 1/4 tsp Thyme Leaves...

Recipe requested by Zippy12 These chicken enchildas are prepared casserole-style with a cheesy s sauce that will have you licking your plate. Feel free to top with Jalapenos for a fiesta of color. Time: 30-40 minutes 4 Tbs (1/2 stick) of salted butter 1/4 Cup all purpose flour 2 Cups...

$225.00 obo. ($400 new) Only used 6 months. Comes with new smoking chamber and cover. I have to order new remote. Western Colorado only. In Grand Junction, CO

I used my Inkbird for my first smoke with it. I is much better than the old Smart remote thermometer that I have, smaller and more accurate. The Inkbird also had a faster temperature response than my first remote thermo. I used them side x side and the Inkbird was much closer to the smoker...

I received my new Inkbird IBT-6XS that I got from the latest contest. I plan to use it this weekend and will keep you posted

Inna smoker Done at internal of 145°F, smoker temp 225°F for 95 minutes

Here is my first attempt a doing a Brisket. Right out of the package and rinsed All powdered and primped Done resting Sliced. Unfortunately my brisket, while tender, is dry. I think next time I won't follow Solaryellow's recipe, but wrap at 175F. One of the problems I had was that I...

I haven't done any poultry in my smoker yet.. I try and remember to take pics (I ain't no photographer)! I going to do an Apple juice based brine and then smoke over Applewood. If they turn out, I'll post the recipe. Wish me luck!!!! Burl P.S. I have a Char-Broil Deluxe XL Digital Smoker...

My market has bone in pork shoulder roasts on sale. What would be different in smoking a boneless roast??

Well, I guess that I'm learning a lesson in cold weather smoking. I started a smoke at 10am, it's now 9:00pm and my roast is only at 162°F. Current outside temp is 26°F. I have the smoker wrapped in cargo blankets and holding a temp of 230°. I was going to wrap and braise at 190° then take...

Why is the width between railroad rails 4' 8.5"????

I have used my smoke a lot here lately and it's getting a stail kind of smell to it. It's affecting the taste of the meat. How do I clean it? I have the heat turn up all the way (Electric Smoker) hoping to burn the smell out. Will that work????

I have the burnt ends Nice looking Belly!! All chunked up. Primped and powdered. Out of the smoker. I don't have a clue to how these will taste. I used straight Sweet Baby Ray's sauce. I didn't have any honey, so....

Hello Troopers and Troopette's! I have about a 3.5Lb chunk of Pork Belly left over from Sandwiches and Bacon I'm having difficulty figuring out what to do with it... Any suggestions, Please!!! Thanks! Burly

When the chuck gets to 150F is it sliceable? And, also, for shredding, can you go either way, Braise or not to braise?

And a Pork Shoulder Roast. Are they smoked the same way? Can I smoke it to the point that it's tender yet sliceable, or should I just go for pulled Pork?

Ok guys, it's me again. I have this pork belly that is too large for my smoker. But I really am not sure what to do with it. I want to make a little bacon out of it, but not sure what to do with the rest. The burnt ends sound good, but are there other things to do with it? TIA!!! Burly

Is there anything that I have to do different with a bone in shoulder when smoking it???????