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  1. bodbob

    I won one!

    Hey All, I joined the amazingribs.com Pit Masters club, and won a Camp Chef PG24 pellet grill and smoker in their Gold Medal Giveaway for June. Does anyone have a review/advice on this smoker? TIA, Bob
  2. bodbob

    Smoked Pork Tenderloin with Spicy Apricot Chutney Glaze

    Hey All, I saw BeachBunny's post in Grilled Pork, and decided to do a variation. I cooked it in my BGE at 225 using a combo of apple and almond wood for smoke. Royal Oak lump. I had planned on a 2 hour smoke, but it was done in an hour, or so I though. I took it out with an IT of 135 and put it...
    • bodbob
    • Thread
    • Replies: 9
    • Forum: Pork
  3. bodbob

    1st smoke using my new Smokin - It Model #1 (Baby Back Ribs and Gary's Baked Beans)

    Well gents, I did my 1st smoke on the SI 1 yesterday. The ribs were ok. Gary's beans were great again. I was a little disappointed with the results on the ribs because they just didn't have the flavor that I get from my egg. I prepped them the night before just as I usually do. A compound rub of...
    • bodbob
    • Thread
    • Replies: 4
    • Forum: Pork
  4. bodbob

    New Smokin-it Model #1 Break-in

    Hey all, I just got my Model #1 today and started the break-in period as described. Foiiled the top of the chip/wood holder, and the floor of the smoker. Set it at 250 (the max it will go and now I'm watching it. It started producing TBS at about 125 which surprised me and was at 160 in about...
  5. bodbob

    Brainstorming the BGE, Vortex substitute, and the AMNPS tube

    Hey All, After reading the "Cherry Smoked Tri-tip" post that Mossy Mo posted I started wondering if I might be able to use my charcoal chimney in my BGE to do the same thing that they did with the Vortex. As it turned out I had a spare charcoal chimney that didn't have a handle yet, and it fit...
  6. bodbob

    Smoked Indian Candy (salmon)

    Hey all, I just wanted to post a great method for curing/smoking salmon. I started with a beautiful skinned Costco Norwegian farmed salmon filet  of 3 lbs. I cut the filet into 2" wide strips across the grain, then used a  wet brine for 12 hours. The brine recipe was: 1/4 cup of kosher salt 1...
    • bodbob
    • Thread
    • Replies: 11
    • Forum: Fish
  7. bodbob

    Question about Grill Grates and Chicken

    Does anyone know what the ideal temperature the Grill Grates should be at for grilling chicken thighs? TIA, BB
  8. bodbob

    Hey All

    Bad Bob here. I'm brand new to this forum, but not so new to BBQ. Live in CA, use a Big Green Egg and a Weber Genesis. I'm 69 years old, and ski and kayak when I'm not cookin. I hope to learn a lot here, cuz you just can't know too much. Thanks for listening... BB
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