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  1. DGaddie

    Brine question

    What kind of rub do you use with this?
  2. DGaddie

    Brine question

    Thanks, guys!!
  3. DGaddie

    Brine question

    Not against that. Haven’t done brine before and didn’t want to “over-brine” or risk chicken getting too salty. Most everything I’ve read says 3-4 hours of brine. Easy solution is definitely brine overnight until cook tomorrow If that is safe to do.
  4. DGaddie

    Brine question

    Going to smoke a couple of whole chickens tomorrow. Could I brine tonight for a few hours, rise, cover and put in fridge until I’m ready to cook tomorrow or is it better to brine in the morning just before I start cook? Looking to save some prep time tomorrow if I can. Thanks!
  5. DGaddie

    Pulled pork

    They are pickled red onions...and candied jalapeños! Smoked the pork butt about 13 hours at 240ish in my Masterbuilt propane - hickory, apple, maple. Pulled it off at 205 degrees. Let it rest for about an hour. Came apart in my hands. thanks!
  6. DGaddie

    Pulled pork

    Thursday dinner...Saturday dinner!
  7. DGaddie

    Strip Steak for the win

    Thanks. I'll try ribeye next time. Now, about that Vols thing :( lol Go Big blue!
  8. DGaddie

    Strip Steak for the win

    First time doing a strip (6 lb) and I’ll admit I was a little nervous about this one...but it turned out out great! Smoked with hickory and a little cherry to 130 degrees. Rested it for about 2 hours. Then, seared it 2 minutes on each side. I’m putting this one in the win column to do again!
  9. DGaddie

    Who can tell me what kind of wood this is?

    Will do. Thanks!
  10. DGaddie

    Who can tell me what kind of wood this is?

    No pores. Looks like it’s going to be firewood, not smoking wood. Thanks guys!
  11. DGaddie

    Who can tell me what kind of wood this is?

    Who knows what kind of wood this is? Louisville, KY
  12. DGaddie

    Derby Brisket

    Hope everyone enjoyed Derby as much as me and my guests. Best brisket I’ve ever made!
  13. DGaddie

    Need some help - Salmon

    I did brine and pelicle. I’ll look some more. Thanks
  14. DGaddie

    Need some help - Salmon

    Hi guys, Smoking a 2 pound piece of salmon for dinner. Couple of questions... Should I put water pan in? Ballpark time estimate to cool? Using a masterbuilt propane with my Amazen tube Thinking smoker temp around 140-150 and nudge up. Open to suggestions or tips. Thanks in advance!
  15. DGaddie

    hello from Louisville Kentucky

    Welcome from a fellow Louisvillian!
  16. DGaddie

    Hello from Kentucky

    Thanks, bud. I’m in Louisville. Where are you? Fought that wind this weekend, but came out with some pretty good ribs and pulled pork.
  17. DGaddie

    Hello from Kentucky

    Thanks, everyone!
  18. DGaddie

    Hello from Kentucky

    Been reading the boards for a couple weeks and had to sign up to start posting. New to smoking and learning so much already!
  19. DGaddie

    New Guy Bisket Question

    Here’s a picture of the turkey I did with that setup on Thanksgiving.
  20. DGaddie

    New Guy Bisket Question

    5-10 minutes. Usually smoking before the box gets up the temperature. Take the other one out completely so the cast iron is directly over the flame (assuming you are using propane). I use a brick on each side of the burner to hold the cast iron a couple inches above the “ring” so air can flow...
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