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  1. mnola917

    How do you mount a Charcoal basket in CG SnP?

    I plan on bending up a charcoal basket out of expanded metal.  I have no issues on the construction method of the basket, my question is how do you guys mount the basket into the SFB in an easy to use place?  I want to be able to pull the ash pan without disturbing the coals at any point, yet I...
  2. mnola917

    Todays Brisket w/qview

    I smoked a 9 ½ lb brisket today.  I started by rinsing off the brisket, drying it, then injecting it with a marinade consisting of store bought beef broth, with 3 extra bouillon cubes, merlot and lawry’s seasoned salt.  I boiled and reduced this by about 1/3. I covered the brisket in mustard...
  3. mnola917

    New CharGriller Super Pro W/Mods

    So, as some of you may remember I purchased a new super pro w/SFB a few days ago and finally got around to putting it together, doing some mods and seasoning it today. The first thing I did was put in the dryer tubing to keep the smoke near grate level I teared it a little bit, if you can...
  4. mnola917

    NEW SMOKER (qview to come later)

    I just bought a CG super pro w/ sfb and haven't put it together yet, but I am so excited that I had to tell someone. My friends and family don't care, but I know you guys do. Im hopefully going to put it together friday because its been raining quite a bit lately, hopefully by then I'll have...
  5. mnola917

    Smoke n pit vs smokin pro

    Both of them are available locally, which one should I get? Im pretty handy so making the mods on them wont be a problem. Which one is better?
  6. mnola917

    Reheating Turkey question

    Smoked my first turkey last night. Took about 8 hours at 235*. Anyways, I let it rest for an hour covered with aluminum foil, then put it in the refrigerator overnight. What is the best way to reheat it?
  7. mnola917

    Brining Question

    I just put my turkey into Trav's Brine recipe (which i hear amazing reviews of) and had a question about it: From what I understand the rule of thumb says 1:16 ratio of salt to water. Trav's brine is only 1/2 cup of salt in 1.5 gallons of water. Is this going to work as well as other brines?
  8. mnola917

    First Turkey for Easter.

    I am going to smoke a turkey on Saturday for Easter dinner. I needed some input on the best way to keep it moist after I reheat it. here was my plan: Brine it with Trav's brine (is this brine spicy? My family hates heat) Smoke it at 230 till 160* internal Let it rest, Residual heat should...
  9. mnola917

    Simple beer bread w/qview

    I have been working on an old recipe of beer bread that I had, but didnt love. So I changed it up a bit and am trying this: 3 cups sifted AP flour 1 TBSP baking powder 1 TSP Salt 1/4 cup Sugar 1 Bottle of beer of your choice 1/4 cup melted butter Mixed dry ingredients together with beer...
  10. mnola917

    Today's Baby's for lunch

    I have my charcoal in the "chimney" and these Baby Backs are sittin on the counter to get up to room temperature. I was thinking about doing 2-1-2 for these rather than 2-2-1. I wanted a little bit more of a bark. What do you guys think? I coated the ribs in mustard then I rubbed them down...
  11. mnola917

    smokin pro vs charbroil silver

    I really want to buy a new offset smoker soon, and there is a huge price jump from smokers like the smokin pro and charbroil silver to the $2000 New Horizon smokers. For a recreational smoker (I smoke stuff maybe 3 times a month) would you recommend the smokin pro or charbroil silver? I hear...
  12. mnola917

    smoker suggestions?

    I want to get an offset charcoal smoker to replace my homemade garbage can smoker. I took a look at the Char-Broil silver and heard that it was thin and "cheap". I'm looking to spend no more than $500 and want a good quality product. What are your suggestions?
  13. mnola917

    Charcoal wont get hot enough

    Im using lump charcoal up here in NY in a homemade, uninsulated smoker. With temps down in the low 20s I cant get my temps up to over 175. Ive even made a wind barrier that surrounds the entire smoker to no avail. What type of charcoal can I use that burns hotter, but doesnt taste bad?
  14. mnola917

    ABT prep

    This will be my first batch of ABTs and I had two questions. I hear everyone using lil smokeys, are these things that I can buy? Also, do i have to cook the sausage first if im putting it into the cream cheese mixture?
  15. mnola917

    current smoke: first pastrami

    So my pastrami has been in the smoker at 225-250* since 9:00am. Its been hovering at 134 degrees now for a long, long time. I hate this point. No matter how early I start, I always manage to cut it close with time, because I have to leave my house at 5, its 2:30 in ny right now.
  16. mnola917

    Pastrami Questions

    I apologize if this has been posted, but I couldnt find much in the search. I want to make my first pastrami, I just am not 100% sure where to start. Im assuming I should use a corned beef, then use a spice rub/cure. How long does it have to cure for? Should i coat the meat in pepper...
  17. mnola917

    Jerky part 3 tomorrow

    So, i got a 4.5 lb top round and trimmed and sliced it along the grain today. The cut of meat was very odd because the long grain was very short so I had mostly 5" pieces, but that'll do. I marinated it in: 2/3 Cup Worchestershire Sauce 1/3 cup Teriyaki Sauce 1/3 Cup Soy Sauce 1 Tbsp Honey 1...
  18. mnola917

    bad charcoal taste?

    I just did my first batch of st. louis ribs today and they were cooked and seasoned perfectly. I also did a whole chicken, also cooked perfectly. My problem is that It has a bad charcoal taste to it. I use charcoal briquettes and it just makes the food taste funny. How do I get rid of this...
  19. mnola917

    What should I smoke?

    I finally have an entire day available to smoke something on sunday the 22nd, What should I smoke? I have already done a butt, brisket, jerky and chicken. I was thinking maybe bacon, more jerky or something new. Any ideas?
  20. mnola917

    the guy next door

    Now, here on Long Island smoking is not one of those things every person does. However, the guy next door has been building a wooden shed for the past few weeks and I finally realized yesterday its a smoke shack. Coolest thing ever, you can smell the hickory burning from a mile away. He said...
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