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Vortex Wings
Both of the sauces came out really good. I put too much corn starch in the Asian sauce but it still came out great. As with all recipes I will change stuff for my tastes but they are great launch points. Half of the wings I just threw on my AP rub and the other half I coated with cornstarch and... -
Vortex Wings
Thanks for the thread and the recipes. I am going to try these today for the hockey games. LET'S GO FLYERS!!! -
How do I get ribs and chickens done at the same time
Thanks for posting this- yazamitaz
- Post #17
- Forum: For New Members
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Pork Shots & ABT’s
Heading over to gmc2003 to get the low down on this deliciousness. These look great Smoke23. It's always nice to have a helper around and get involved. -
Smoked/Grill Salmon
WOW, that looks great. I did salmon on the gas grill last night due to time. I am going to have to try what you did- yazamitaz
- Post #3
- Forum: New Jersey Smokers
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My first attempt at ribs!
Gotcha. I'll be doing this same thing this weekend. Not sure if I am gonna do them on my stick burner or break in my new Akorn. -
My first attempt at ribs!
Nice. I have to read up on that. How long were the beans in the smoker? For the whole unwrapped portion and then covered and heated up later or just left on the whole time? -
My first attempt at ribs!
Those ribs look great. I was curious if any of you put the beans under the meat to catch the drippings. Seems like it would serve two purposes: add flavor to the beans AND act a drip pan. -
Memorial Day '18 Pulled Pork
Looking good Brentos. Why do you put the slits in the fat cap? Does that help render it down? I like to keep mine whole and pull it off as my butt rests and I make pork rinds out of it. GO BLUE?!!!!! -
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Smoking a Chuck?
DEFINITELY need to check out the third thread on smoked chuck taco Tuesday. -
Smoked Chuck Taco Tuesday
WOW, never thought of smoking chuck. Looks like you had it on the smoker from 9a-4p. What temp were you running? When I was in the Marines I was stationed at Camp Pendleton in California and boy did I fall in LOVE with Mexican food. We make it all the time but I never thought about smoked beef... -
Newbie Smoker - Philly PA
Welcome aboard. I'm a newbie as well right across the bridge in Cherry Hill, NJ. Good luck on your brisket. Post up some pics when it's done. -
Smokin' in southern NJ
Hey guys, Not sure if this is where I am supposed to drop this but I did some baby racks and a chicken yesterday in my smoker. I used Fire Black gasket sealer around the cooking chamber door and it worked better than I expected. As many of you said I got a nice coal base going and just let 'er... -
20 hour pork butts
What kind of smoker do you use fullsmoke? I am sure that PP was gone in no time -
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Smokin' in southern NJ
I haven't done a brisket yet, but I let a 6 pound butt go for 4 hours before wrapping it and the internal was only at 130. At that pace it would have close to twelve hours. I guess I just find it hard to want to babysit the smoker for that long.4-6 hours is ok. After reading what everyone has... -
Smokin' in southern NJ
I was thinking the same thing and it’s not much more. I just like the fact that you can set it and walk away and not have to worry about temp spikes -
Smokin' in southern NJ
Chris, I was thinking of getting WSM 22in. Why go smaller ??? -
Smokin' in southern NJ
WOW guys, thanks for all of the responses. I have come to the conclusion that, as SmokinAl has stated, the offset needs to be watched and the thought of an 18 hour smoke for brisket or big butts is kind of out of the realm of possibility. Ristau, thanks for the questions and the willingness to...
