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  1. redneck1676

    MES 30 and AMZIN BOX HELP!!!

    This goes out to all the MES 30 and AMZIN smoke box users. Let me say this first I'm a stick burner guy by nature here. I've got this MES 30 and the AMZIN smoke box. For the life of me I can't get the hang of how to keep the smoke box lit and running strong. Here's my procedure, warm up the MES...
  2. redneck1676

    advice on mods fir this smoker

    Hey fellas looking to by this smoker,the gentleman says it doesn't run very efficiently. I assume went hold or get to temp Any advise on mods to make it run like a champ?
  3. redneck1676

    First Snack Sticks needs some advice!!

    Ok so made my first attempt at snack sticks. I used 7# deer meat to 3# of ground pork. Used a a spice and cure kit with colored collagen casings. Ground mixed and stuffed the sticks all in same sittings. They turned out fair but not as I expected I'm sure my process needs a good tweak or 2...
  4. redneck1676

    Using buttermilk to marinate with taste?

    Hey all been a while since I've on here. My question is I'm  smoking a rear leg quarter for Thanksgiving and been doing some research. Read some posts of people marinating in buttermilk to help tenderize to meat. Does this also add a buttermilk flavor? I mentioned this to the wife and she...
  5. redneck1676

    can you dry wood in the oven?

    Hey all, thought I read on here some time back that you can dry wood in the oven. Is that correct? I've got some oak that is partial green and wet now that I forgot to cover it for the winter. If it is possible what temp should I go and how long do you think? Thanks Jason
  6. redneck1676

    how do I sign up for the newsletter?

    I'm wanting to sign up for the newsletter but can't figure out how. Any help with this thanks. Jason
  7. redneck1676

    do you want your wood burning or smoldering?

    Quick question for the pros here. On my CGwSFB using stick hickory do you want your wood smoldering or burning with a flame. Mine keeps bursting into flames and smokes more out of the stack. I dowse it down then repeat. What your preferred method? Thanks Jason
  8. redneck1676

    cottonwood for smoking?

    Had anyone ever used Cottonwood in their smoker? I just picked up a load for the fire pit, but wasn't sure about using it in the smoker. What do ya think?
  9. redneck1676

    First Turkey Legs !

    Tried my hand at turkey legs this weekend. These legs were huge! Brined them for 48 hrs in Chef JJ brine then rubbed the skin with EVO and applied a wild game rub. Smoked @250 ish for 3-3 1/2 hrs. The skin was a little rubbery but super moist. Big hit with the family. [/IMG]
  10. redneck1676

    Need info on how to smoke a whole hog on a cinder block pit !!!

    I need some advise from the experts here. I'm planning on smoking a whole hog for my boys graduation next year. I've never smoked a whole hog so I need some advise. The plan is getting a 100 lbs hog laying it spread flat and smoking over a cinder block pit. Need to how big I should build the...
  11. redneck1676

    pecan wood green or just wet?

    Hey all I've got some pecan wood splits and limbs.i'm going to use it this weekend for some ribs. Can't tell but I think it's just wet and not green. I know it was sitting outside for a long time. Do you think it will be good to smoke?
  12. redneck1676

    Are there any BBQ gatherings coming in2013 near Chicago Area?

    Just wandering if there are any BBQ gathering coming to the Chigao area this year ? Thanks Jason
  13. redneck1676

    how to trim spare ribs?

    Ive been doing some reading on here about spare ribs and trimming them. This is what Ive got full slabs untrimmed sraight from the meat packer. How should I trim them? Should I leave them whole? Ive read you do rib tips withthe cartlige ends. Im a newbie so how would I trim these slabs. Thanks Jason
  14. redneck1676

    How much smoke should you see comimg out of your smokestack?

    My wife and i were dicussing how much smoke should be coming out of the stack on my CG Outlaw. I say that thereis smoke coming out of the stack even though you cant see much of it as long as the pits up to temp. She says that there should be smoke pouring out of the stack at all times, just like...
  15. redneck1676

    Question on lenth of smoke stack for CG Outlaw

    Onmy CG Outlaw I was reading about the lenth of the smoke stack for optimum draw. I used the Feldon bbq pit calculator it said i need a a stack of 21.5 Inches. Does that sound right? I'm not sure I'm a newbie. Cooking chamber 19.75"x37" Firbox 15"x17.25 Thanks Jason
  16. redneck1676

    I'm looking for a new smoker

    Hey all, I'm looking to upgrade to a larger smoker. I'm looking to get a horizontal wood/charcoal smoker. Looking to spend around 600. I looked a little on the smoke canyon but looking for suggestions. Will be for mostly family and small parties. I've got a Brinkman upright right now that works...
  17. redneck1676

    first brisket temp concern

    Doing myfirst Brisket today only been on for a little over an hour and the meat temp reads 133. I repositioned my thermometer and still the same the meat only about 2 2.5 inches thick and the second time I've used the probe. Is this normal our is something screwy. Threat was 44when I put it in
  18. redneck1676

    Brisket to big for the smoker. What to do?

    Howdy folks this is the question the wife bought a brisket the other day to smoke (my first one I might add)  and its to big for the grate on my smoker. I have a Brinkman upright with three grates the other to grates were going to hold some Italian sausage. What would you suggest if I cut it to...
  19. redneck1676

    My first pulled pork!

    Did my first pulled pork today started out with a mustard sauce and rub, Smoked 9 1/2 hrs and finished it off with finishing sauce and BBQ sauce on the side. Got some folks coming tonight for dinner gonna be a big hit.
  20. redneck1676

    Where can I find different woods?

    Anybody know where I can find different types of wood at are there suppliers that sell by the cord or bunch? Around here got the standard mesquite hickory chips n chunks from the store looking to expand that a bit.
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