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  1. sskyking

    DINNER - SUPER BOWL SUNDAY!!

    Looks great!  I also use a paprika based rub, but there are a lot of very different paprikas out there.  I like it hot, so I use equal parts of the Hot Hungarian and the supermarket paprika.  For those that don't know, if it just says "paprika" it is usually the sweet paprika.  There's hot...
  2. sskyking

    Anybody with experience with the LavaLock Minion Method Charcoal Basket?

    Looking for something like this for my Bandera and found this: No reviews yet on Amazon.  Any thoughts?
  3. sskyking

    Self Stick Nomex Smoker Gasket, 1/2" x 1/8" w/ Lavalock Technology

    Anybody tried this?  If so, what has been your experience and do you have any tips? I would be applying to a well used Bandera.
  4. sskyking

    KCBS Competitions Banning US Flag?

    Anyone else run into this? http://www.foxnews.com/opinion/2015/03/03/stop-insanity-bbq-pitmasters-told-to-take-down-american-flags/ You would think that people would realize by now that any attempt to restrict the flying of the American flag would not end well in the PR world!
  5. sskyking

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Whoever said it had to be an "either/or"?    Why not go for both? Seriously, my last "grill" was a Char-Griller and I did find it to be a bit of a lightweight for my needs, but I try to grill at least once a week and often twice or more.  I'm currently using a Masterbuilt barrel grill for my...
  6. sskyking

    My first pork shoulder! (Picnic cut)

    It depends on the size of the shoulder.  Time is not as important as temperature, get a good digital thermometer and a steady supply of fuel.  Many experienced smokers will tell you that meat ceases to pick up smoke flavor after about 7-8 hours... that is when we move it to the oven to finish...
  7. sskyking

    My first pork shoulder! (Picnic cut)

    Pork shoulders tend to "stall".  If I have to move to oven (after at least 7 hrs of smoke), I usually bump the temp to about 325.  Some people wrap with foil but that tends to soften the bark.  When doing pulled pork, don't confine yourself to a schedule, do it a day before and let it take what...
  8. sskyking

    My first pork shoulder! (Picnic cut)

    It's funny because I've seen many cooks who claim Paprika is primarly used to add color and with most Paprika that is anything but the truth! Check out: http://main.kitchendaily.com/2011/08/17/kitchen-decoder-the-many-types-of-paprika/...
  9. sskyking

    My first pork shoulder! (Picnic cut)

    Looks great!  Only gets better from here!  In BBQ, time is everything, when you have more time, try giving the rub 24hrs before smoking... it will be worth the wait! For the rub, which Paprika did you use?  Many people think there is only one, but there are really many... some sweet and some...
  10. sskyking

    How did you come up with your screen name?

    Oh wow!  Brings back the memories!  Love that David McCallum (Illya Kuryakin) is still doing well and busy on NCIS as he turns 80 this fall!
  11. sskyking

    How did you come up with your screen name?

    As for my screen name, (from the Internet Movie Database imdb.com): "From out of the clear blue of the western sky comes Sky King" was the familiar opening to television's premier aviation program. Operating from his Flying Crown Ranch in Arizona, Sky King, his niece Penny and their Cessna 310...
  12. sskyking

    How did you come up with your screen name?

    When I used to live in Miami, we had a Priest who bought an old hearse and fixed it up and painted it bright red.  He delighted driving it around and seeing people's reaction!
  13. sskyking

    im a weber grill newbie

    Don't forget to try grilling your next Thanksgiving Turkey!  Awesome flavor and very moist.  Your wife will love you for freeing her oven for the sides! Checkout the Butterball website for the very simple instructions.  Also, if you are going to do larger cuts like whole chicken, turkey or...
  14. sskyking

    im a weber grill newbie

    I Can't speak to the gas grill as I never use one, but typically, the only Mod a Weber Kettle needs is a fully stocked cooler and a spot in the shade!  As for cleaning, knock any loose stuff off and then use any good citrus-based degreasing cleaner on the inside of the kettle.  The outside...
  15. sskyking

    Brinkmann Trailmaster Limited Edition

    The best cover is a garage or shed!  I keep my cheap barrel grill on the deck, but my Bandera smoker has a reserved place in my garage between smokes.  I've had it about 10 years and still going strong!  You might have better luck on barrel grills with a cover, but in the past... on flat top...
  16. sskyking

    ADVICE: Need a new grill - Weber vs. Char-Griller

    I'd forgotten that little detail, thanks for reminding me.  One tip for those who do this though... don't forget to shake/blow off the ashes and dump before reusing the saved coals.  If not, they won't burn as well.
  17. sskyking

    ADVICE: Need a new grill - Weber vs. Char-Griller

    As you can see, it's close to unanimous.  My next one is going to be a return to Weber as I'm on my fourth other "heavier" grill since I first replaced my Weber about 15 years ago.  The best of the replacements was a Kingsford branded oval kettle that was made of the same type of enameled metal...
  18. sskyking

    Taylor Digital Cooking Thermometer With Probe And Timer

    No one has edited this wiki yet - be the first! The headings below are just suggestions; feel free to make your own. Related Media/Links: Add related videos, links to item guides, etc. Troubleshooting/Known Issues: Had an issue other users should know about? Put it here. Maximum operating...
  19. sskyking

    Hints for first smoked chicken

    A simpler way is to fill a large glass with ice and water.  Then insert the thermometer, it should read 32 degrees.  Most analog thermometer can be calibrated, as a health inspector I had to calibrate mine weekly.  If the back of the dial portion has a nut where the probe connects' simply put it...
  20. sskyking

    Hints for first smoked chicken

    First off, that temp concerns me.  I used to be a health inspector... poultry is unsafe at 124! Are you using a barrel smoker?  You speak of one temp close to the firebox and another at the  other end, so it sounds like you are.  The water close to the firebox will not only add moisture, more...
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