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  1. chowderpants

    Nasty & Bitter 1st Bacon - HELP!!!

    more information for me to store in the back of my mind just in case the need arises. Whats really interesting to me though, is Todd making a smoke generator......  Is this what got the gears turning?
  2. chowderpants

    What would you choose?

    I second the pulled pork. About as easy as it gets. Make sure to make a batch of SoFlaQers finishing sauce... its damn tasty
  3. chowderpants

    saint louise ribs on the gas grill

    the 3-2-1 method mentioned above means 3 hours on the grill rack, 2 hours on the grill wrapped in foil with a little liquid and then 1 hours back on the grill rack with no foil. You should sauce them (if desired) during the last 30 min of the 1 hour stage. Do a search for the 3-2-1- method on...
  4. chowderpants

    Chipotle Mojo Drumsticks

    The color on that bird looks wonderful!  never tried the chipotle version of that., guess I'm gonna have to keep an eye out
  5. chowderpants

    Help wih finding cherry drink.

    this look like it http://www.smokingmeatforums.com/t/82278/cherry-bombs  
  6. chowderpants

    Pork belly costs?

    just got off the phone with the local butcher. $3.52 a pound with no skin.  12-17 pounds
  7. chowderpants

    Cast Iron Skillet Question

    Yep, I stumbled on her site a few years ago. I tried that method the next time I needed to restore a pan and have been hooked. Her thoughts on using a "drying oil" and about free radicals forming after reaching the smoke point of the oil made sense to me. I used to use bacon fat and I didnt like...
  8. chowderpants

    Cast Iron Skillet Question

    its still good. I find that the "preseasoned " pans, well, aren't. Scrub it down with soap and water, dry it with a paper towel and set it on the stove over a low flame. Let it sit until all the visable water is gone plus 5 to 10 minutes.  Then you can season it yourself properly.  I like to...
  9. chowderpants

    Pulled pork chili

    I think this is the post being referred to http://www.smokingmeatforums.com/t/117089/pulled-pork-chili-and-2-butts-on-the-smoker-today  
  10. chowderpants

    What do you Have??? Unusual Regional Food...

    Remind me to never travel to the Toledo area... Only "odd" thing I can think of around here is a smelt fry. Its kinda like going to the local bait shop and buying a few dozen minnows, fry them up and eat them whole. Tails and heads add the crunch. Quite tasty actually. Goes best with some cheap...
  11. chowderpants

    MES 30 and AMPS Wont stay lit

    Sorry for the threadjack, but I have been having this issue with my MES 30 as well. I have just pulled the loader out a bit like the directions on the AMPS  suggested. I'll try drying them out first and removing the loader. Thanks for the suggestions!  
  12. chowderpants

    Pulled Pork And Other Stuff (an illustrated recap)

    wow.... just wow  
  13. chowderpants

    need idea and help

    not crazy at all. When I make brisket, I always save some and freeze it so I can throw it in my chili Here is a recipe that I've been using Ingredients2 tablespoons butter3 tablespoons bacon grease, or canola oil2 red bell peppers, diced (about 2 cups)2 jalapenos, minced (about 2 tablespoons)3...
  14. chowderpants

    Dried Slim Jimmys

    actually, I believe it refers to the "Sausage Maker" company
  15. chowderpants

    Need Suggestions for Smoking Cheese in MES40 with AMNPS

    Its better to think that HOT AIR rises, not heat. My thoughts of having the ice on the bottom would be that it cools the air coming from the chip loader over the AMPS, making for a cooler smoke. I suppose it wouldn't hurt to throw a frozen water bottle up top as well if the ambient temps are on...
  16. chowderpants

    My new AMNPS Arrived!

    Yeah, Todd is a really good guy. He really stands behind his product and will gladly help you troubleshoot if you have trouble with it
  17. chowderpants

    Tomorrows ribs

    your kids will love them. I made them for the first time last weekend and I only had 3/4 cups of ketchup. I added 1/4 cup of my favorite bbq sauce and they were delicious! I'm making a second batch this weekend
  18. chowderpants

    Mav Therm

    I picked up the 732 because I didn't want to deal with the on / off switch being in the battery compartment and the improved range.   You can also look at the 85 for less than a second 732. It has a single probe with 2 sensors. you can use that one to monitor 1 meat and the smoker temp, and the...
  19. chowderpants

    Which One?

    soaked or not, it shouldn't take that long to get smoke. Are you sure your smoker is getting up to a high enough temp? As for the a-maze-n, I went with the pellet version. Best of both worlds, dust or pellets. I like the dust for cold smoking and the pellets for the warmer stuff. It fits...
  20. chowderpants

    Smoke Ring

    one type of wood is fine.
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