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  1. thadoc

    Smokin salt info...

    I am going to try smoking some salt for a friend of mine and was wondering if anyone had any tips or tricks for doing so. I was planning on unsing kosher salt since the salt will be used for cooking purposes mostly. Should I use the kosher salt or should I use some other kind of salt? Any help...
  2. thadoc

    Turkey Brining Oops...?

    Well its 6:30 on Christmas morning and the turkey is in the smoker and takin in some TBS. I did realize one mistake I might have made, being so busy yesterday with all of the family functions and preparing the turkey and 30 ABT's I just now realized I did not Simmer down my brine and just mixed...
  3. thadoc

    Turkey Smoking suggestions...

    I will be smoking an 6lb turkey for christamas, I assume I will be smoking the turkey around 325 to 375 degrees, please correct me if I'm wrong. I am wondering how long I should prepare to smoke it for and around what temp I should pull it off? I have to be at the parents house around 11:00 AM...
  4. thadoc

    UPDATED-Party Pork Butt W/Q-View

    So, I was so busy last night with the party and the ABT's I couldn't help but to start drinkin and enjoy some good food so I am posting the final pics of the smoke today! After 7 hours in the smoker and internal temp is 120 degrees After 12 hours in the smoker and interal temp reached 165...
    • thadoc
    • Thread
    • Replies: 2
    • Forum: Pork
  5. thadoc

    Todays party Pork Butt W/Q-Views

    Well it's now 6:30AM and I am smokin away. My neighbor is having a holiday party today "The Ugliest Christmas Sweater Party"! He asked me If I could smoke a 8lb pork butt for the party so, here we are. Got it all rubbed up last night and up at 4:30AM this morning to start the smoker so it will...
    • thadoc
    • Thread
    • Replies: 5
    • Forum: Pork
  6. thadoc

    Pork Butt foiling?

    I have a question about smoking pork butts, when you foil the butts do you wrap the butts in foil only or can you put the butts in a alum tray and foil over that? I want to be able to keep the juices that are left over from the butt. Would I get the same effect from foiling in a alum pan vs. the...
    • thadoc
    • Thread
    • Replies: 13
    • Forum: Pork
  7. thadoc

    Todays Snack Stix Qview

    Well, started the morning off well and got the snack sticks all ready to go. I just did a small batch in the new smokehouse I built, if they turn out good I will do another 25 pounds later! The stix are hanging to dry out the casings while I get the smoker up and running! 1 1/2 hours in the...
  8. thadoc

    Advice on smoker vents!

    this may be a stupid question but I was wodering if anyone could tell me if I add one more vent on the top of the smoker if that will lower my internal temp in the smoker? I can get it as low as 120 degrees or so but, I would like to go lower. I am using a propane burner and on the lowest...
  9. thadoc

    Question for Smoke Daddy users!

    I have just received the Smoke Daddy cold smoker today and was about to install it when I realized that there was no grate inside the tube just above the bottom cap! Does anyone know if that grate is suppose to come with it? Everyones pics I see here all have the grate in there and I assume that...
  10. thadoc

    Advice about snack sticks...

    I am going to smoke some venison/pork snack sticks this weekend, I have been reading here that most people give the sticks a ice cold water bath after taking out of the smoker to drop the temp. I am curious if that is entirely necessary? I have done three different batches in the past and two of...
  11. thadoc

    Question about FATTIES?

    I smoked a couple of fatties the other day, smoked them at 235-250 degrees for about 2.5 hours or so. After the internal temp got to 155 I looked at them for the first time and the bacon wrap was just slightly browned from the smoke and only cooked half of the way through! How do I get it so the...
  12. thadoc

    Question about smoking spare ribs?

    I an in the middle of smoking two 5 pound pork spare ribs and after almost three hours in the smoke with a thin blue smoke the entire time the ribs dont seem to have much of a char or crust on them yet, although I just applied the mop after two hours of smoking so maybe that has something to do...
    • thadoc
    • Thread
    • Replies: 5
    • Forum: Pork
  13. thadoc

    Finished new smoker build!

    So I finally got all of it together and seasoned her well! I am working on my third smoke in it and it seems to work great, holds 235-245 degrees steady for hours. I kind of got the idea from a member on here that had built one similar, I figured what the heck I can build one like that! So here...
  14. thadoc

    Afterburner products?

    I want to install a gas burner into my smoke house, I have an old gas side burner from a gas grill that I had. I was looking at installing that into my plywood smokehouse, I wanted to just cut a hole in the bottom of the smoke house and set it in there. Does that sound like a bad Idea or not? I...
  15. thadoc

    What to use for generating smoke...

    So I have built my smoke house final interior size is 48"x16"23". I did a test run today with my electric hotplate and the cast iron skillet on it to see what temp I could reach. After almost two hours I only reached 128 degrees. I was thinking of installing a gas burner that came off an old...
  16. thadoc

    Newbie Here!

    Hello everyone, my name is Don. I live in central MN I just started smoking this year but have been cooking a BBQn' for over 10 years. I am a new web designer who just finnished school and now have more time to spend cooking and smoking, I have always been a cook and always enjoyed it. I am an...
  17. thadoc

    Suggestions on new smokehouse

    Hello, I am new to the forum and have found tons of great info, I am in the process of building a small smokehouse. I have an offset smoker which I love for most of my BBQ's, I want a vertical smoke house for all of my venison sausage and more. I built a box out of 3/4" wood 48"x24"x16". Was...
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