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  1. goodtobeking

    MULE'S SMOKED CHEESE IN THE DELUXE UDS WITH AMNPS

    I tried my first smoking of Provalone and Cougar Gold Chedder last year. I was told never to smoke it over 2 hours! I saw very little color change so I pulled equal parts of the cheese at 4, 6, 8 & 12 hours. Tried it a few days later and thought about tossing the whole bunch. Tasted it too soon...
  2. goodtobeking

    Seeking Advice - Horizon 16" Classic v. Big Green Egg

    Ribwizard - I have the XL BGE and have no problem doing 8 racks of ribs, 20 pounds of salmon, or 30 - 40 pounds of pork at one cook. It burns easily to 20 hours plus and if I can't cook it in that period of time I'm not interested.
  3. goodtobeking

    Seeking Advice - Horizon 16" Classic v. Big Green Egg

    If you can't get a good smoke in your egg - you are not using the right lump coal or wrong wood chunks. Everything I do gets a great smoke ring ans flavor.
  4. goodtobeking

    Seeking Advice - Horizon 16" Classic v. Big Green Egg

    You won't find a more flexible system than the Egg! Easy to control temp and long cooks as well as hot cooks.
  5. goodtobeking

    Chinese Ribs

    Those are the meatiest baby backs I've ever seen.
  6. goodtobeking

    Tuning a Smoke N Pit

    The best lump charcoal I have found to date is Big Green Egg. Its not cheap but it outlasts all I've tried with the least ash.
  7. goodtobeking

    24 pounds of dry cured belly bacon (pic heavy)

    Navigator - Is there any reason a rib rack wouldn't work for vertical positioning of the bacon during smoking? I'm vertcally challenged in my Big Green Egg.
  8. goodtobeking

    Campfire bacon..

    It looks amazing. I am going to make my first attempt at bacon in a week or so. Would you be willing to share that brine recipe?
  9. goodtobeking

    A-Maze-N-Pellet-Smoker in a big green egg

    The cheese smoked up wonderful. Taste test in two weeks. The smoked salmon and halibut also turned out wonderful after 5 hours cold smoke in the big green egg. I then finished it up with 5 hour hot smoke. I can't tell you how wonderful it tastes and I will begin sharing with my friends Wednesday!
  10. goodtobeking

    Reheating pulled pork

    I do this all the time by using a large crock pot. I put in the pulled pork and add 1 - 12 ounce bottle BBQ sauce of your choice. This is just enough to keep everything moist. People can add the sauce of their choice when they plate or bread up. I really like to add  a little Famous Dave's ...
  11. goodtobeking

    A-Maze-N-Pellet-Smoker in a big green egg

    I've decided to try the A-Maze-N-Pellet-Smoker I just ordered im my Big Green Egg. Has anybody done this before? I want to first try smoking a couple different cheeses like provolone and chedder. I have read the forum on the matter and will try 4, 6 , and 8 hours. I have been very successful...
  12. goodtobeking

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    Absolutely a fantastic job. I have come back and gone through the whole 12 pages repeatedly and enjoy it each time. My liitle brother would have loved this. He was an accomplished welder and even designed and built scale model cars and trucks as special gifts. I would have loved to work with him...
  13. goodtobeking

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    Looks like you have the hinge pin in upside down - you don't wan't to lose it. Either tack it or reverse it. Any pictures of the finished product yet?
  14. goodtobeking

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    You can kiss that tail light goodby the first time you fire it up!
  15. goodtobeking

    Chipping Wood

    My friend learned the hard way not to store chips in an air tight container. They turn to mold and or mildew. My experience has been to stick with chunks and you get a longer controlled smoke as long as the fire box is air tight to control burning. Thats what makes it work in a big green egg.
  16. goodtobeking

    Smoked Cod

    Brined 36 hours. Brine: 1 gallon water 1.5 cups course ground sea salt (non-iodized) 2 pounds dark brown sugar 1 capful pure vanilla 1 cup Yoshida gourmet sauce ½ cup pure maple syrup ¼ cup balsamic vinegar 2 tablespoons chopped garlic 3 DASHES tobasco Brine 36 hours, rinse, dry with...
  17. goodtobeking

    Smoked Cod

    Was multi tasking that day - didn't have time for pictures but will in the future.
  18. goodtobeking

    Smoked Cod

    Just made my first batch of Smoked Cod & it was a real winner. Skoked in a Big Green Egg at 2.5 hours at about 135F with both apple chips and cherry wood chunks. Raised the temp to 175 - 180 for 2 more hours and perfection. The local chain store had Alaskan True Cod on sale for $2.99/lb so I...
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