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  1. kangsmokesalot

    Need help coordinating a smoke and reheating

    Thanks again JJ. mr500 - yup, headed to the Auburn game and can't wait. We will be in the yellow lot if you want to drop by for a sammie and some beers. War Eagle!
  2. kangsmokesalot

    Need help coordinating a smoke and reheating

    Thanks for the quick responses. I think i will go with cooling it Friday night and heating Sat. Can i just leave it in the covered pans in the fridge or will this dry it out? How long will a decent size pan of pork take to heat up at 325 degrees? Sorry for the specifics, just worried about the...
  3. kangsmokesalot

    Need help coordinating a smoke and reheating

    I am smoking 2 8ish lb butts this Friday, working from home all day, for a tailgate Saturday. We will probably eat around 2 on Sat. Should I start the smoke later on Friday and leave them in  a cooler for a long period of time or should I do them as early as possible and refrigerate them and...
  4. kangsmokesalot

    First Pork Loin... Looking for some input.

    Been wanting to try one of these loins for a while. They are very cheap and very tempting. Looking forward to your Q-View
  5. kangsmokesalot

    Smoking my first Chuckie this weekend

    Thanks for the info Scar, although it kind of made my head spin. I was not aware of the differing types of chuckie meats. Any way I looked and the label only reads "Boneless Chuck Roast", in my slumber this morning I wasn't able to get a pic. I'm going to go forward with the smoke that I have...
  6. kangsmokesalot

    Extreme Shark Smoking Discussion

    This is one of the wildest things I have ever seen or heard of being smoked. Wow, congratulations.
  7. kangsmokesalot

    Smoking my first Chuckie this weekend

    I wasn't aware there were multiple types of chuckles. I'll have to check on that when I get home. Can you tell me a little bit about them? Thanks.
  8. kangsmokesalot

    Smoking my first Chuckie this weekend

    Picked up a chuckles on sale the other day and hoping to find the time to throw that baby in to some smoke. Any tips on a good rub? Also, when I foil it at 165 should I give it a spray like a butt, if so what to spray with? What is the consensus on pulled vs sliced? Kind of leaning to pulled so...
  9. kangsmokesalot

    First Turkey Smoke

    This is about halfway through the smoke. Just getting around to posting it. Now about 3 hours in, with at smoker temp of 230-235 the whole time, the IT is at 163 in the Mav probe and 171 IT on the MES meat probe. This seems pretty quick from what i have read on here. It also seems a little...
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  11. kangsmokesalot

    First Turkey Smoke

    Biiiirrrrddddd Got the gobbler the smoker and sipping a few domestics to kick off the holiday break. Didnt have time to run by the store to get some butter or lemons, so went with some modifications. Rubbed down with some EVOO and then a rub of equal parts pepper, paprika, creole seasoning...
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  15. kangsmokesalot

    JC

    Welcome to SMF Cannon! Doing a turkey myself for the first time today and look forward to trying a few wild birds later on down the line. Be sure to post pics of your delicious accomplishments. -Kang
  16. kangsmokesalot

    pork butt ?

    Do you need them done by 5PM today or tomorrow? Today is not looking good for the home team, if that is the case. I did 2 8lbers a couple weekends ago in my MES 30 and they ended up 11 hrs in the smoke to an IT of 200, the final 3 were in foil and still ended up with a great bark. Atleast when...
  17. kangsmokesalot

    First time Brisket

    Good looking brisket. I will be keeping an eye on this, i have been itchin to try a brisket myself. -Kang
  18. kangsmokesalot

    First Turkey Smoke

    Thanks again for the help. Got the bird in the bucket last night for a salty bath and set the MES up this morning before work for a quick fire up. Now i just cant wait to get home to put it in some smoke. I think i may go with some moinks if i have time, got to squeeze a little last second...
  19. kangsmokesalot

    First Turkey Smoke

    Trying out a turkey on Friday for the holidays. I got an 11 and change lb bird that is going in to a brine tonight when i get home. I plan to give it a butter mop, to try for a crisp skin, and rub after i wash the brine off. A few gobbler questions: Any good rub suggestions? Do i need to...
  20. kangsmokesalot

    First Try at Spare Ribs (w/ Q-View)

    Those are some great looking ribs Snakes! I used Famous Dave's last week on some chicken and it was great. Do you think cutting the rack in half, to fit in the MES, affected the ribs at all? Also, it sounds like the patented Shanx 5-4-3 worked as planned. Great smoke!! -Kang
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