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. smoke-inator

    Weekend smoke

  2. image.jpeg

    image.jpeg

    • smoke-inator
    • Media item
    • Comments: 0
    • Album: Weekend smoke
  3. smoke-inator

    Weekend smoke

  4. image.jpeg

    image.jpeg

    • smoke-inator
    • Media item
    • Comments: 0
    • Album: Weekend smoke
  5. smoke-inator

    Weekend smoke

  6. Weekend smoke

    Weekend smoke

  7. image.jpeg

    image.jpeg

    • smoke-inator
    • Media item
    • Comments: 0
    • Album: Weekend smoke
  8. smoke-inator

    Weekend smoke

    Having a few days off for the holiday...here is what is almost done: 5 lbs of jerkey in the cure for 48 hours. I'll put it on the smoker tomorrow when the BBQ is done. 1 lb ghost pepper marinade, 4 lbs for the kids of normal seasoning (cabellas I think) Smoked Salmon, 6 large steaks 3/4 cup of...
  9. smoke-inator

    Baby Backs Ribs.. Johnny Trigg style

    Post your address and make more next time...I'm there, they look awesome. Nice work
  10. smoke-inator

    Newbie to here help

    The egg will cook at an even temp no matter how much you put in it. When I do more, or I'm in a rush I will put each shoulder in a foil pan covered and finish in the oven for the last two hours
  11. smoke-inator

    MES Mailbox Mod

    Awesome post, I need to do this!
  12. smoke-inator

    top vents for wsm vs bge

    Bge set at 225 il usually at 1/3 open. It takes a while to get it dialed in but rock solid when you do
  13. smoke-inator

    Why don't I get a smoke ring using my AMNPS????

    I've found that I get a better smoke ring when I mist or mop during the process.
  14. smoke-inator

    Smoke Tronix on Amazon

    It looks nice...I use my MB for cold only unless I get lazy and don't want to use the egg...I'll wait till they ship and have reviews before looking for a new toy
  15. smoke-inator

    Dry Ice?

    Thanks for the advice, I'll probably go with a tray of ice and frozen Gatorade bottles when I get a cooler night Ron
  16. smoke-inator

    Dry Ice?

    Been crazy busy at work and missed my winter cheese smoke window. I might be able to pull one session with ice but was wondering if anyone has tried using dry ice to keep the temp down. It's 90 degrees here in NC so I hope I can pull it off without making a pile of goo Thanks, Ron
  17. smoke-inator

    Back in the saddle again

    Sorry all, I took some time off the forum but never stopped smoking. I've been gone so long I'm new again.
  18. smoke-inator

    Week 6 Cheese Smoke Inspired by Smoke-inator

    Basic rules I have learned: Smoke for ~3 hours let cool down in fridge for an hour or two vacuum seal leave on counter or in a cool place (not fridge) keep it under 80 degrees for a week (or longer) to let the smoke even out. Then I can store for 6-9 months in the fridge if vacuum...
  19. smoke-inator

    Last Weekends Fatties - Chili Cheese Dog's and Pizza

    Each of the fatties were 1lb of hamburger and 1/2lb of sausage The sausage was necessary to make it hold together durning the cook. The packet of chili mix seasoned the meat very well I didn't notice the sausage overpowering the beef. On the pizza one, ill probably use a spicy Italian sausage...
  20. smoke-inator

    Wisconsin Beer Brats

    So I'm trying my second day to knock it out and it turned out really well! Picking up from where I left off... Thanks to boykjo's calculations with the beer buds, it turns out to be close to 1 tbs of buds to each pound of meat. I decided to use 4 tbs overall for the 5 pounds. Almost frozen...
Top Bottom
Back
Clicky