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. steve erickson

    Smoked chili

    Thanks Buck and Bigcup. The way I'm doing this is fully cooking the chili over stove top like normal, then putting it in the smoker. So, I'm guessing about 90 minutes constant smoke at about 250. Sound about right? I'll sure to post a couple pics. 
  2. steve erickson

    Smoked chili

    I'm going to whip up some chili (basic scratch recipe). Any recommendations on temp and smoking time? Thanks
  3. steve erickson

    What's your occupation?

    Respiratory Therapist and registered sleep tech. 20 years experience. Currently, I'm doing Respiratory home care.  If anyone has any questions on sleep or respiratory, I'd be happy to take a shot at it. Keep in mind, I'm FAR from a doctor. 
  4. steve erickson

    My very first endeavor

    Thank you all for the great advice. This apprentice is willing to absorb as much of it as possible. Ha! Just like my chicken absorbed 3 hours of smoke.  Question. Is there anywhere on this site where I could find general guidelines (like a table) on total cook times (per pound?), smoke times...
  5. steve erickson

    My very first endeavor

    I was thinking the same thing with reducing the amount of smoke time. But perhaps smoking other meats may require more smoke? And yeah, I can see smoke coming out in what I assume is an acceptable level. Not too much, not too little.  Thanks for the advice :)
  6. steve erickson

    My very first endeavor

    I used my smoker for the very first time last night. First time ever smoking period. I did a whole chicken that I sprachcocked and some spicy Italian sausage. It took about three hours for the whole process. I'd like to say that it was an over all success, but the smoked chicken is pretty...
  7. steve erickson

    Hello, I'm Steve and I know nothing about smoking

    Ok, here we go! my first run at smoking. BTW, totally hooked. One pick is the pre-seasoning, the other is the final result of smoking a full (spachcock) chicken and some hot Italian sausages. Everything turned out great. I cannot get over how moist the chicken was! Thank you, thank you, thank...
  8. Hello, I'm Steve and I know nothing about smoking

    Hello, I'm Steve and I know nothing about smoking

  9. 20140330_125139.jpg

    20140330_125139.jpg

    • steve erickson
    • Media item
    • Comments: 0
    • Album: Hello, I'm Steve and I know nothing about smoking
  10. 20140330_193518.jpg

    20140330_193518.jpg

    • steve erickson
    • Media item
    • Comments: 0
    • Album: Hello, I'm Steve and I know nothing about smoking
  11. steve erickson

    Hello, I'm Steve and I know nothing about smoking

    Wow! Thank you everybody for the great responses. I'm halfway through my pre-season, then it's off to the store for some meat. I'm super excited to ask a butcher if he'll "spachcock my chicken". Hopefully he'll know the term and won't punch me square in the nose.  Quick question for Gary S, or...
  12. steve erickson

    Hello, I'm Steve and I know nothing about smoking

    Thanks for the reply Noboundries. The meatloaf idea sounds great, and I assume when you say chicken, using whole chicken is what to do, right?
  13. steve erickson

    Hello, I'm Steve and I know nothing about smoking

    I live in Minnesota, and hoping that winter is coming to an end. I just bought my very first smoker (Masterbuilt electric smoke house model # 20071814). I tried to find my exact smoker on this site. The only two that came close as far as brand and the way it looks have model numbers 20070511 and...
Top Bottom
Back
Clicky