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  1. emagdnim0701

    Bacon Potato Dome ( bacon wrapped scalloped potatoes ) lots of pictures

    My kind of birthday cake.
  2. emagdnim0701

    Simple Rosemary & Thyme Crusted Rack of Lamb

    Fire
  3. emagdnim0701

    Ribs wrap or unwrapped that is the question.

    If I am making one rack - wrap Multiple - no wrap I try to keep the philosophy of using the very least of unique ingredients, materials, and tools to get the job done. In this case, less foil. Less foil probably means no butter or sugar applied.
  4. emagdnim0701

    Gravity Feed Cabinet Smoker

    The best job benefit.
  5. emagdnim0701

    Pizza Changes (For the Ninja)

    Looks good. Can't go wrong with dough, cheese, meat (no matter the looks).
  6. emagdnim0701

    Double Cheeseburger

    Perfect thickness- when you can take a single bite and scoop everything.
  7. emagdnim0701

    Smoked Beef Chuck Roast w/foilboat

    Very well could have (though I didn't think of this). This method was circulating for some time so I figured I'd give it a shot.
  8. emagdnim0701

    Smoked Beef Chuck Roast w/foilboat

    I finally had the liberty of trying the foil boat method on a nice piece of chuck roast. I grabbed this cut from the local Whole Foods and threw it on my offset. This smoked at 250 +-25 for 7.5 hours with an additional 1 hour rest. The meat came out great, though, I feel I might have included...
  9. emagdnim0701

    Possible Creosote Issue But Not Sure

    Thank you for the responses. It looks like I just have to consider everything and add a little more TLC to the process (clean grates, a hose down every now and then, and just leave the firebox door open) and not rush the process.
  10. emagdnim0701

    Possible Creosote Issue But Not Sure

    For the most part yes I had avoided white smoke (no more than any other cooks). The wood came from a reputable dealer and I have been using the same cord for other cooks. Since you mentioned it, I did cook with a closed firebox door. Maybe not enough oxygen for this particular cord of wood?
  11. emagdnim0701

    Possible Creosote Issue But Not Sure

    Thank you for the response. I added the additional information into the thread post. In response to the last question, I did not brush the grates. I sometimes bring the temperature really high then brush and let it ride out for a bit. This time I was in a rush and didn't really brush the grates...
  12. emagdnim0701

    Possible Creosote Issue But Not Sure

    Background: I recently smoked a brisket this weekend and majority of it tasted fine. However, there were a few bites on random spots of the crust that would have this really bad acrid taste (nothing spoiled because my stomach is fine after eating so much). Some slices are good some others I bit...
  13. emagdnim0701

    Very Particular Pulled Pork Not Pulling Question

    Thanks all for the info- I should be good for next time!
  14. emagdnim0701

    Very Particular Pulled Pork Not Pulling Question

    Hi All, I've had this issue more than once where my shoulder doesn't pull (it pulled in certain areas). I've read all the threads and have done everything right. After thinking about it all day I came to the realization that maybe not putting enough liquid, not tightly wrapping it, and probing...
  15. emagdnim0701

    Hello from the East Bay, CA

    Hey, New to the forum and have roughly a year in experience. I started with a barrel smoker and have been working with an offset for a while. Current Smoker: Pits by JJ offset Hope to spend some quality time here! Best Regards
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