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  1. Thread: Amount of Wood

    by Lance
    Replies
    7
    Views
    4,369

    Wood

    My recommendation is to start with very small amounts of wood. I use chunks and normally one maybe two if they are small chunks will do the trick. Also, the type of wood you choose makes a...
  2. Replies
    15
    Views
    6,273

    Pork

    Steve has great advise on keeping the door closed. If you open the door (not recommended) make sure you baste with hot liquid. Brining can be used with pork as well as chicken with excellent results...
  3. Thread: Dry chicken

    by Lance
    Replies
    16
    Views
    4,733

    Chicken

    Brining is definitely a plus when it comes to chicken. Another point is the chicken itself. A roaster 3 to 5 pounds is a bird on the older side with a little less tenderness. Look and feel the bird...
  4. Thread: Charcoal

    by Lance
    Replies
    3
    Views
    2,067

    Smoke Ring

    Agree with Steve. If you want the charcoal taste find one without the chemicals added. There are several internet articles on smoke ring. Although not a specific judging criteria it is often...
  5. Thread: smokin question

    by Lance
    Replies
    4
    Views
    1,853

    Smoking Question

    I have a CXLD and do some volume cooking for the church. I have found that it is really good to use a thermometer and keep a log on size of meat and time, starting temperature, and where the meat was...
  6. Replies
    7
    Views
    6,120

    Smoked Fish

    Envy your fishing. We live close to the seaport in Jacksonville and fish is one of our favorites also! I didn't see anyone mentioning alder for smoking which is one of our favorites for just about...
  7. Thread: Can't Be Beat

    by Lance
    Replies
    1
    Views
    2,043

    Can't Be Beat

    My 1500CXLD is a marvel in quality and performance. I do a lot of church dinners and with the CXLD nothing is impossible. Ribs, brisket, chicken, butts, for 150 is a cinch. I have a Stump's which...
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