Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cyclonefan

    Gmg - pizza attachment - storage suggestions?

    Helllo, I recently bought the pizza attachment for my gmg Daniel Boone pellet cooker. I have been very impressed with the pizzas cooked on it so far. As the attachment requires removing grates and heat shield, I'm wondering if anyone has found a tote or something to store the attachment when not...
  2. cyclonefan

    Camp Chef SmokePro Lux or REC TEC RT 700?

    Agreed.
  3. cyclonefan

    Smoked Chuck Tacos

    Those look good!
  4. cyclonefan

    Help a newbie pick out a new smoker!!

    I would suggest a Weber Smokey Mountain..
  5. cyclonefan

    world class chili

    Do you have a chilli recipe that you would recommend then?
  6. cyclonefan

    New (to me) WSM

    I put a gasket kit on my WSM that sealed it up tight. I found the kit on Amazon. Another thing I did to mine is put caster wheels on. Makes moving it around quite a bit easier.
  7. cyclonefan

    New 'Smoker' looking at Camp Chef Smoke Vault in Condo Building

    There won't be much smoke if you run it right. I would suggest using an Amazen tube smoker with it.
  8. cyclonefan

    Hello from the great state of Iowa #cyclONEnation

    Smoking and online forums. Maybe the ISU Cyclones as a third.
  9. cyclonefan

    Hello from the great state of Iowa #cyclONEnation

    It looks like we have a couple of interests in common.
  10. cyclonefan

    Smoked Almonds

    3/4 teaspoon is what I did.
  11. cyclonefan

    Pork loin today

    It turned out pretty good. I liked the Ployboys seasoning better, but both were decent. It was cut with a fork tender and pretty moist. I'll definitely brine my loins before cooking going forward. Now to finish slicing and vacuum seal some up for later.
  12. 20150315_141745.jpg

    20150315_141745.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pork loin today
  13. cyclonefan

    Pork loin today

    I took them off 4 hours later. Internal temp of 160. I know pork doesn't need to be taken that high, but something about a pink color in pork turns seems unappetizing to me. Now double wrapped in aluminum foil to rest in a cooler for an hour or so.
  14. 20150315_124518.jpg

    20150315_124518.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pork loin today
  15. Pork loin today

    Pork loin today

  16. cyclonefan

    Pork loin today

    It's been a long no smoking winter here in Iowa, but today the outside temperature is high enough for me to fire up the WSM. I started with around a 9.5 lb pork loin that I picked up from Sam's Club. I cut it and half and put it in a brine overnight. Brine consisted of: pickling salt maple...
  17. 20150315_082440.jpg

    20150315_082440.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pork loin today
  18. 20150315_084147.jpg

    20150315_084147.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pork loin today
  19. cyclonefan

    Tell me how to do this in a WSM

    Yes, no charcoal.
  20. cyclonefan

    Tell me how to do this in a WSM

    +1 amnts or amnps. I personally have the tube, so that is what I use in my WSM.
Top Bottom
Back
Clicky