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  1. Anyone smoke Jerky in there smokintex?
  2. Multiple layers of ribs?
  3. New user question
  4. New 1400 User. Needing some help on Ribs
  5. Wood chip amount?
  6. 1400 vs 1430
  7. Smoking Cheese
  8. Yuck
  9. Do I change the wood chips?
  10. Can you use Pellets?
  11. Advice on Smoking Hams
  12. Chicken help needed...
  13. Brining Turkey
  14. Help on the fly please for a Christmas Prime Rib.
  15. Wood?
  16. Smoking Sausage
  17. Frozen or defrosted?
  18. Moose Meat
  19. Curing Smoker
  20. mesquite???
  21. Stabilizing temp for hot smoked salmon
  22. Smoke ring?
  23. Need help on smoking cheese
  24. new heating element?
  25. replacement heating elements???
  26. minimum outside operating temperature
  27. No Smoke Flavor?
  28. Smoke salmon temperature
  29. Chicken
  30. New User Question On Cleaning
  31. Cooking Chicken
  32. 1st post here
  33. Best Smoker ?
  34. Smoker quit working?
  35. Turkey gravy?
  36. Turkey
  37. Thermometer
  38. New cold plate.
  39. 1500 Smoker keeps popping GFCI Circuit
  40. Chicken thighs- time and temp?
  41. Cold Weather
  42. Smoker making hissing sound
  43. 1400 Baby Back Capacity
  44. Thermometer
  45. Electrical power ?
  46. Pre Heat or Not Pre Heat? Confused!
  47. New to Smoking
  48. Break-in Load
  49. Used smoker first time yesterday...
  50. Wood chips?
  51. bitter nasty meat, please help!!!
  52. SmokinTex temperature cycle (1400)
  53. Pork Shoulder/Butt Question
  54. Drip Pan
  55. Get off your but and get envolved
  56. Use Drip Pan?
  57. Rib Hook in the 1100
  58. Cooking too fast?
  59. first cut brisket
  60. Dry chicken
  61. Baby back ribs a little dry
  62. dry whitish brisket
  63. Newbie to smoking meats, need advice
  64. Very Little Smoke flavorsold my Holsein rig his spring and bought a small stainless s
  65. Charcoal
  66. smokin question
  67. Turkey Size?
  68. Breaking in new 1400
  69. Another Turkey Question
  70. Dried deer hind quarters
  71. Cleaning
  72. New but eager
  73. whole bone-in ham
  74. Any High Elevation Smokers?
  75. Turkey Brine Recipe?
  76. hamburger jerky
  77. Pan under turkey??
  78. break in
  79. Rubbery Skin?
  80. Temperature knob
  81. Beef Jerky?
  82. Brisket
  83. Cold Tray?
  84. First try at Baby Backs
  85. Oysters?
  86. smoking a pork shoulder (first timer)
  87. Chewy Ribs
  88. Advice on Adapting a Recipe
  89. Vent
  90. Boom and Hiss
  91. What is it and what is it for
  92. Is the Pro Cart worth the money?
  93. ribs
  94. Remove Them Wheels??
  95. Burned Power Lead
  96. Getting Started and Thermometers
  97. sirloin tip roast
  98. Long smoke times...
  99. Good Jerky Marinade
  100. Smoke time for15# of baby back ribs?
  101. Time and temp suggestions, please.
  102. Thermometers
  103. Bad smoke/Trying to find the light blue smoke
  104. Bad smoke/Trying to find the light blue smoke
  105. Replacing the burner
  106. ? re: Drip pan
  107. I need a grill to supplement my ST 1400
  108. Cheese
  109. Ribs
  110. New 1400 Temp swing question
  111. smoker fire?
  112. How long for 3 pork butts
  113. 1400 Door question
  114. Perhaps a Dumb Question?
  115. Jerky
  116. Hanging or Laying?
  117. To soak, or not to soak. That is the question.
  118. Brisket Cook Time Question
  119. Pork Butts
  120. Something seems wrong with my 1400 , Please help ..
  121. Hints on Smoking 1 or 2 fillets of salmon or red snapper
  122. 1500 c temp control
  123. Foil and wrap pork butt question
  124. Overnight cooks
  125. Storage and outside cleaning of the Tex
  126. Sealing of door?
  127. Pulled Pork Question
  128. smoking doves
  129. Smoking a fresh 18lb ham
  130. smoked turkey questions
  131. Minutes per pound
  132. Smoking wings and thighs
  133. Chicken Wings - Post Smoke Broil
  134. good chicken, but kind of mushy steak kebob?
  135. First time poster with three questions
  136. Turkey breast not as tender as I would have liked
  137. Smoking sausage tips
  138. Beef chuck roast for shredded enchiladas
  139. Is a cold plate dishwasher safe?
  140. Thermometer questions....
  141. injecting a brisket
  142. Staging question
  143. Help with smoking store bought sausage
  144. Food truck, 1500 cxld, inside truck
  145. Low temperature
  146. Where to get Texas Style Sausage for smoking
  147. Pecan wood
  148. Wood
  149. Too Much Smoke
  150. Wood Chips vs Chunks
  151. Please help with cold smoking bacon
  152. Newby question
  153. newbie smoking a chicken
  154. Wood/food matches-advice for newby?
  155. Smoked deer sausage color is grey lookin
  156. Door leaks
  157. "Cured" Meat
  158. Swordfish???
  159. Do ribs fit in the 1400
  160. brisket too big
  161. Temp Probe just died and went to BBQ Heaven
  162. Beef - chuck roast
  163. Baby backs or St Louis style?
  164. Temperature variation
  165. Ornamental Pear
  166. Ribs came out super dry?
  167. Cart Weld Problems
  168. Water Pan
  169. Brisket Cooking Temp
  170. iGrill
  171. Brine Babybacks?
  172. Grease?
  173. foiling
  174. Cold Smoked Salmon (Cold Plate)
  175. st1400 not coming to temp
  176. Newbie needs help!!
  177. Anybody have any Smokin plans for the 4th
  178. Braising
  179. shipping bacon
  180. How many ribs? One full slab or four? Confused...
  181. First time seasoning
  182. Smoke Ring
  183. First Time Seasoning - How much wood was burned?
  184. Newbie
  185. Bark no Bark in the Smokin Tex?
  186. Grabbbed a 1460 model
  187. looking to smoke a beef rump roast "pot roast"
  188. Beer can chicken
  189. Question about the SmokinTex cart
  190. Bacon
  191. Pork loin
  192. I finally made it here
  193. Problem with a pork butt
  194. Jerky without dryer
  195. Need Some Help
  196. Fresh bone in whole ham
  197. Vennison Jerky
  198. Help with cheese
  199. Maverick 732 problem?
  200. Adding chip/chunks
  201. Billowing clouds of white smoke with ST1400! How to get Thin Blue Smoke?!?
  202. Back Ribs
  203. Question about a fresh Ham
  204. making jerky
  205. Maverick Thermometer
  206. sausage?
  207. Rub sitting time affect bark on baby backs?
  208. Frog legs
  209. Set at 250 only hits 205.
  210. cooking space in 1500
  211. Coffee anyone?
  212. Fresh vs thawed - Different cook time?
  213. In the market ... Questions, Questions, Questions...
  214. smoked artichokes?
  215. Brisket Probe Position
  216. Anyone Tried Ram?
  217. Boston Butts
  218. 1500 CXLD Question
  219. Lots of Ribs to serve - Appreciate Suggestions
  220. Peach wood
  221. How much wood for a 12hr brisket
  222. New Smoker (ST1400) Breakin
  223. Smokin' Tex Turkey Tray
  224. Stuck door
  225. Huge Temp Variations
  226. recipe for easy turkey brine
  227. Wild Boar
  228. Multiple Rib Racks - Drippings from above bitter
  229. Big brisket timing question...
  230. Informatinal instructions alongside the descrition of product sold [accesories]
  231. Newbie- My 1400 will be here tomorrow, question about beans.
  232. Smoking overnight...
  233. What Next?
  234. Question for all handymen
  235. Older model 1500 power switches (2)
  236. 1400 to attach to cart, what size bolts or screws do I need to use
  237. turkey breast
  238. Need advice for pork shoulder
  239. 1400 Rib capacity
  240. 1400 gets way too hot.
  241. Ribs Undercooked - advice on reheat
  242. Wood Chunks igniting
  243. 1500 elements
  244. Cow / Beef Tongue
  245. Which Model Smoker
  246. Use sauce in smoker?
  247. cold smoking (a-maze-n smoker)
  248. Can you smoke a pork butt for too long?
  249. Transporting new smoker
  250. Has anyone recieved their Smoker DOA??