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I have a 15# one in a brine now, gonna smoke it tomorrow then Sat. I'll fry two 12# ones. All this goes to the church for pot luck lunch Sunday.

Yuup, wrong man, sorry.

That's it, one rack, I've seen you eat 2 racks at one setting, your smoker is waaaay too clean, straighten up Floyd. Also, the ribs look good, St Louis?

Don't overcook it Floyd:p

Lookin good Floyd.

Looks great Floyd (sodaking), I guess my invite is lost with James', I'll post your addy for everyone:p

Sprinkle corn starch at the beginning to get chrispier chicked skin.

Glad to share it, don't know why I hadn't but it up before, & thanks for the birthday wishes.

Here is the best time & temp chart I have ever used, I din't pay much attention to the time but the temps are spot on.
Copy it & keep it handy....

I use chips entirely, I wrap them fairly loosely in foil (enough to almost fill up the chunk tray) & insert a couple of charcoal bricketts on the end outside the foiled packet. A full foil packet...

You can look forward to many years of great bbq's aoden, you made a wise choice buying a Smokintex.

Good deal, good luck.

Hey Caliboy, great looking loin, I'll have to try it. I was noticing in your pic that your temp probe is not running thru the smoke hole on top, my door closes so tight that it ruined the cable...

My 1400 has never smoked anything but white, I usually use cracked pecan hulls or fruit wood chips wrapped loosely in foil, it smokes moderately for the first few hours then as DR says it's mostly...

Merry Christmas & THANKS to all the great members who answer questions & give advice on this forum, I enjoy reading & learning. May everyone and their families have a very blessed Christmas.

billy...

Just vacum sealed the leftovers from a 14 lb brisket, I smoked yesterday, it couldn't have been better.

It takes a lot longer to cook four than it does just one.

BillyBob is right but 160-170 will not get you a real tender brisket imo. Likely the reason yours was dry was because it was a trimmed brisket.

I tried a friends (Brad) recipe last week & smoked it this weekend with cherry chips, it came out marvelous, very easy to do & tastes better than any I've ever tried.
Here's his recipe & a couple of...

bigwalleye, 225* untill 195* internal for pulling.;)

Without a doubt too much smoke can make them bitter, I use pecan hulls & they come out good, good luck this weekend.

big walleye, you simply didn't get them done, let them cook untill the bones are sticking out from the meat, spritz with juice, foil & return them for another hour, I cook mine @ 225 for at least 4 &...

I think you're right on point now;)

I've never noticed moisture on mine but I let it get to room temp before I smoke it, 1/2 hour is plenty for my cheddar.

I'm a tall guy & made a cart that was my size with a place to slide the drip pan under it, & it works gread, but I'm not sure about the JB weld, I made some extentions that screw into the legs on the...