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  1. mohlrich

    Low Salt Beef and Chicken Rubs

    Looking to see if anyone has any good rub recipes they are willing to share. Looking to do a brisket and a chicken on the 3rd. I’m not a fan of salt at all so looking for something without salt or very low amount. Not for health reasons but just don’t care for the taste.
  2. mohlrich

    Need Help - Pork Danger Zone

    It was probably me Noboundries. Forgot to change where I wanted to make my post. It was only 108 when I first checked it. When I checked it with the thermopop at 6ish hours and that read 140-145
  3. mohlrich

    Need Help - Pork Danger Zone

    I scored the fat cap but didn't puncture anymore then that. I'm always thankful when I see Bear comments. The man is the godfather of smoking!!:77:
  4. mohlrich

    Need Help - Pork Danger Zone

    I use a Masterbuilt Gas Smokehouse. I had it going about 30 mins prior to meat with a steady temp. I did this last year with success. It's a cold crappy day in northwest Ohio. I think my beer fridge might be to cold for a brine fridge.
  5. mohlrich

    Need Help - Pork Danger Zone

    Thanks Bear! Was/still pretty nervous watching the temp just sit so low. Cooking the meat for my daughters first bday and don't want to get anyone sick :(
  6. mohlrich

    Need Help - Pork Danger Zone

    Need some help!! I bought a pack of 2 boston butts that weighted a total of 20.5 lbs. I brined them for 1.5 days in salt, pepper, sugar, and hot sauce. Got up early this AM and got the smoker going. Pulled the butts out and dried them and rubbed them, they were pretty cold. The brine water was...
  7. mohlrich

    Pork Butt Danger Zone - Need Help

    Need some help!! I bought a pack of 2 boston butts that weighted a total of 20.5 lbs. I brined them for 1.5 days in salt, pepper, sugar, and hot sauce. Got up early this AM and got the smoker going. Pulled the butts out and dried them and rubbed them, they were pretty cold. The brine water was...
  8. mohlrich

    Goetta Pork Sausage

    I didn't know they sold them there but have only been in there a time or 2. Might have to take a trip down there and try their version out.
  9. mohlrich

    Knives

    Also in the market for a new knife for general kitchen use. Have always bought inexpensive knives and always get disappointed after several uses. Don't want to break the bank but want something of quality and can cut through tomato skin repeatedly. Was told by a local culinary arts teacher that...
  10. mohlrich

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke ham for Thanksgiving.”
  11. mohlrich

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke Scotch Eggs for Thanksgiving.”
  12. mohlrich

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke Brisket for Thanksgiving.”
  13. mohlrich

    Friday Night Salmon with Q-view

    Thanks Woodcutter. I actually just wanted to try the pecan and see how it did. I usually use apple and hickory for about everything and only used hickory on this because it was chips. Needed the chips to get the smoke started at the low temps.
  14. mohlrich

    Friday Night Salmon with Q-view

    Not sure what I was thinking when I said 4 hours. I stuck the thermometer in at 2 hours and a reading of 155 IT came back. Pulled them babies. Lesson of the smoke:  Make sure you spray or oil your racks before the salmon!!
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    IMG_0790.JPG

    • mohlrich
    • Media item
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    • Album: Friday Night Salmon with Q-view
  16. mohlrich

    Friday Night Salmon with Q-view

    They will be coming humdinger4u smokingreg - I would suggest trying salmon. I have made it a few different times and had success. It's fairly forgiving if you loos track of it. I'm just about 2 hours in and getting ready to stick my thermometer in to see where its at. I'll pull it at ~150. Some...
  17. Friday Night Salmon with Q-view

    Friday Night Salmon with Q-view

    • mohlrich
    • Album
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  18. mohlrich

    Friday Night Salmon with Q-view

    Managers Special?? Count me in!! Bearcarver's brine for 6 hours Into the smoker at 180-190 with a mix of pecan, apple, and hickory. I couldn't follow bearcarver's exact directions due to not being able to produce smoke in my Masterbuilt Gas Smokehouse at low temps. Thanks for looking so...
  19. IMG_0789.JPG

    IMG_0789.JPG

    • mohlrich
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    • Album: Salmon
  20. IMG_0788.JPG

    IMG_0788.JPG

    • mohlrich
    • Media item
    • Comments: 0
    • Album: Salmon
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