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I decided to take some pics today, my plants have been in the ground for about three weeks now. The Serranos are coming on strong, this is a in-my-face because Gloria bought some generic Serranos and they took like crazy. These were planted last year. As I stated, it's my mini garden, fresh...

Al, thanks for the posting. I was just going to post the same ad. Get it while you can. It's all good my friend.

Welcome to the SMF, your avatar looks familiar. I also use a dedicated spice grinder, and I also just pulse it. I've noticed that over grinding can change the color of the spice mix. I'm not sure about the taste, as I've never intentionally used the grinder for more than 4-5 seconds at a time...

Al, I did try it on pieces of bread, and slices of andouille sausage, the results were the same. I didn't mention it because I didn't have the pics to back it up. Sorry about that...

While searching for a good mustard to use in a cajun recipe, I bought two different mustards. The looks and taste were so different, I thought I'd mention here. By the oic, you can tell that the Zatarains is more grainy and lighter in color. I used a piece of smoked Monterey pepperjack in the...

Seaside Poultry Brine   Per Gal. Of Water:   ½ cup kosher salt ½ cup brown sugar 6 heaping tbsp of Crab/shrimp boil mix  6 whole pods of NM green chile roasted and peeled w/out stems.   Boil and stir well, then put brine in fridge to cool. Add poultry when brine has cooled. Brine...

Hello Big Sky Country, and welcome to the SMF. Good to know you're out of the closet, and into the limelight. Keep reading the forums, as there is a good deal of information from great folks. It's all good my friend.

Do you know if your kettle will truly get above 475°, under a normal smoke? Have you used a calibrated therm to read your highest temp? Dave gave you a well suggested mod that will be great for readng at grate level.Just trying to help you out. It's all good my friend.

Well, another new member from Surprise Arizona. The SMF welcome you, and don't be shy with any questions. Folks here are friendly and will always try to give you a good answer or reference.It's all good my friend.

Hello Jack, and welcome to the SMF. Read the different forums, as there is a mountain of good information from great folks who like to share good times. It's all good my friend.

Welcome to the SMF. Read the different forums, it'll help you get through the learning curve much faster. It's all good my friend.

Another new member from the Land of Enchantment. The SMF welcomes you, and you've done good by reading the forums. Matt gave you good information about the dynamics of temp readings. It's all good my friend.

Hello Fr ed, and welcome to the SMF. Nice to know you have channeled your concerns to happy hours spent with your smoking. It's all good my friend.

Here's a link to some very good and practcal information about back ribs and short ribs. http://www.amazingribs.com/recipes/beef/zen_of_beef_ribs.html   I hope this can help clarify your questions. It's all good my friend.

Great pics, and I really like the flavors you used in the injection. That sure sounds tasty. Congrats on a great smoke. It's all good my friend.

You are correct about the peppers. They will be hotter if you stress them by holding back on the water. BTW, I like the tat. It's all good my friend.

If your smoker is outdoors where the ambient temp is very cold, I'd try a temporary wind break. Have you tried a different propane tank?Aside from that, I'd contact customer service. Good luck my friend.

I wouldn't care to treat you like a lab rat, instead we can enjoy the new and improved. BTW folks, Gary smokes some mean cheese.

Congrats on a great cold smoke. You should be OK with two weeks in the fridge. More would be better, but you shouldn't get any complaints. It's all good my friend.