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  1. Thread: First cook

    by bigwalleye
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    2
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    247

    Congrats on the first cook! The say you always...

    Congrats on the first cook! The say you always remember your first time.....

    Don't be afraid to shorten the "2" and lengthen the "1". Also, as a suggestion, if your rub is sugar based, the foil...
  2. Thread: Smoke ribs

    by bigwalleye
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    Looking good, Nellie!!

    Looking good, Nellie!!
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    Wow!! Those sound fantastic!!

    Wow!! Those sound fantastic!!
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    Those look incredible, Nellie!!

    Those look incredible, Nellie!!
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    Yes, toothpicks. I’ve done this cook a bunch of...

    Yes, toothpicks. I’ve done this cook a bunch of times and it’s NEVER failed me. And the bacon tastes like pig candy....
  6. Thread: Newbie

    by bigwalleye
    Replies
    23
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    2,178

    Outstanding!! You're hooked now, there is no...

    Outstanding!!

    You're hooked now, there is no escaping.....;)
  7. Thread: Newbie

    by bigwalleye
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    2,178

    I'd go breast up, 225 until you get an internal...

    I'd go breast up, 225 until you get an internal breast temp of 165. or a couple degrees short and let it rest. For time, I'd plan on 2 hours or so, but a thermometer is your friend.
  8. Thread: Newbie

    by bigwalleye
    Replies
    23
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    2,178

    Welcome to the neighborhood, RDP! You’re gonna be...

    Welcome to the neighborhood, RDP! You’re gonna be amazed to see what these smokerrs can do!!

    One of my fav chicken or game hen recipes is to stuff a couple lemon and orange wedges in the cavity...
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    That’s a great looking cook!,

    That’s a great looking cook!,
  10. Replies
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    Sounds outstanding!!!

    Sounds outstanding!!!
  11. Replies
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    Very nice!! What did you cook to for an internal...

    Very nice!! What did you cook to for an internal temp, and what did you use for a rub? If we can't get samples, we at least need details!!
  12. Thread: Newbie

    by bigwalleye
    Replies
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    2,178

    Nellie, I’ve never done the wrap thing, but...

    Nellie,
    I’ve never done the wrap thing, but I’ve several friends that have, and they do just fine. I generally do not use a drip pan unless I want to hold the juices. I tryically smoke meats with a...
  13. Thread: Newbie

    by bigwalleye
    Replies
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    2,178

    Ah, it’s only been -30. But it’s a dry cold, so...

    Ah, it’s only been -30. But it’s a dry cold, so the humidity is low, and there hardly isn’t any mosquitoes at all.

    Besides, ST says their smokers work fine at -40..... I have no first hand...
  14. Thread: Newbie

    by bigwalleye
    Replies
    23
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    2,178

    Your address and some ready samples will help us...

    Your address and some ready samples will help us to more rapidly assist you further.... that tri tip sounds great!! Good luck!!
  15. Thread: Newbie

    by bigwalleye
    Replies
    23
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    2,178

    Chips will work to start, and I wouldn't use more...

    Chips will work to start, and I wouldn't use more than a couple ounces. Folks here seem like, and I agree, that chunks provide a longer more consistent smoke than chips, which tend to smoke more, but...
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    Temp more than anything should direct you.

    Temp more than anything should direct you.
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    I would just lay them on the rack. 225 is a good...

    I would just lay them on the rack. 225 is a good starting point. Try the whole shoulder next time. Its a slower cook, but the results are great, and easy to do, just a slower process.
  18. Thread: Newbie

    by bigwalleye
    Replies
    23
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    2,178

    Welcome, Nellie!! There's lots to learn here,...

    Welcome, Nellie!!

    There's lots to learn here, and lots of friendly folks to help. We all want to help you succeed!

    As initial recommendations, I'd offer:

    Get a good dual probe thermometer,...
  19. Thank you!!! The last tip in the second link was...

    Thank you!!! The last tip in the second link was EXACTLY what I was looking for. Also, thanks to member Bockert!!
  20. Lotsa butt cooks, how do I prepare in advance?

    Ok, my niece is graduating this spring and wants pulled pork. Another family member has a large grill in an old fuel oil tank. He “hot smokes”. My niece has made it known she prefers my pork over his...
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    Glad things turned out well for you. Thanks for...

    Glad things turned out well for you. Thanks for sharing that sauce recipe, it sounds wonderful!!
  22. I actually measure/weigh on a postal scale, and...

    I actually measure/weigh on a postal scale, and for my taste, I’d be in for 3 oz total, half cherry and half apple, and 4 charcoal briquettes or some lump charcoal. Meat only takes smoke up to about...
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    And to you as well, Soda! Here’s to another year...

    And to you as well, Soda! Here’s to another year of great meals for friends and family, and great friendships here with our SmokinTex family!
  24. One butt or two doesn't seem to make much...

    One butt or two doesn't seem to make much difference for me in my 1400. I plan for 18 hours. I start at 11 pm with a light timer, at 200 overnight, then crank 'er up to 225 when I get up in the...
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    I Like a lot of smoke on a ham, so I'd go heavy,...

    I Like a lot of smoke on a ham, so I'd go heavy, but remember most store bought hams are already cooked/smoked. While the leftovers may taste smokier a couple days later, I like that extra smoke in...
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