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  1. Replies
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    18,216

    Hello alt, It sounds to me as if your 1400 is...

    Hello alt,

    It sounds to me as if your 1400 is not operating at an average temperature as warm as it needs to be.

    I like to cook brisket at an average temperature of at least 225. Many others...
  2. Thread: Baby Backs!

    by applejack
    Replies
    4
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    2,095

    Hi BillyBob, Thank you but with respect to you...

    Hi BillyBob,

    Thank you but with respect to you I guess this is where we simply must agree to disagree and continue on with life. I know what I enjoy and what my taste buds sense. You have your own...
  3. Thread: Baby Backs!

    by applejack
    Replies
    4
    Views
    2,095

    Hi aoden, Welcome to the SmokinTex family....

    Hi aoden,

    Welcome to the SmokinTex family. Happy New Year as well.

    You should receive about a gazillion different recommendations about how to season ribs and how to cook them. It all depends...
  4. Thread: Back Ribs

    by applejack
    Replies
    12
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    4,176

    Hey Clarissa, Do not back off - just keep...

    Hey Clarissa,

    Do not back off - just keep trying. Sweet success will happen quickly. Applying the philosophy of a great friend who is a superb mechanical engineer - when faced with a situation he...
  5. Thread: Back Ribs

    by applejack
    Replies
    12
    Views
    4,176

    Hi Clarissa, I used to coat the ribs after 5-6...

    Hi Clarissa,

    I used to coat the ribs after 5-6 hours then wrap in foil for an additional hour. I see DReeves used the term "too wet" which absolutely describes what wrapping in foil can cause. I...
  6. Thread: Back Ribs

    by applejack
    Replies
    12
    Views
    4,176

    Hello BryKMicK and welcome, I agree with both...

    Hello BryKMicK and welcome,

    I agree with both bigwalleye and BillyBob.

    Just a comment about the added liquids to the ribs then enclosed with foil. Based on my own personal experiences, I do...
  7. Replies
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    1,877

    Hi slone and welcome, Sounds like you are off...

    Hi slone and welcome,

    Sounds like you are off to a running start. Your SmokinTex unit will just make you an even better cook. This forum is the best source for great 'how to' information. Everyone...
  8. Merry Christmas and my best wishes for the New Year

    Whatever your plans are, be safe and happy.

    applejack
  9. Replies
    2
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    2,188

    Hello Michael1, Have you talked with SmokinTex...

    Hello Michael1,

    Have you talked with SmokinTex about this? Really great folks and the best qualified to offer advice. Suggest that you give them a call.

    Best wishes for full recovery.

    Jack
  10. Hey Steelydan, I also fully agree with...

    Hey Steelydan,

    I also fully agree with BillyBob and Doc that your method guarantees fall off the bone tenderness. I personally like the meaty 'country back ribs' from Sam's club.

    GoBigRed -...
  11. Replies
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    1,809

    Hello GoBigRed and welcome. Just read through...

    Hello GoBigRed and welcome.

    Just read through this forum and you will find many glowing testimonials of satisfaction. Count me in that list.

    Simply put, this is the total package: Quality,...
  12. Replies
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    2,724

    Hello flash, Welcome to the SmokinTex family....

    Hello flash,

    Welcome to the SmokinTex family. You will quickly become comfortable with how your 1400 operates and you are in for a whole bunch of good eatin'.

    I also have a 1400. I have two...
  13. Replies
    7
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    6,153

    Hello Timdan03, I know I am late in...

    Hello Timdan03,

    I know I am late in responding. First, welcome to the 'family' of SmokinTex users. Have faith - all will get better.

    I am curious about your final results. I am also very...
  14. Replies
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    2,453

    mneely 490, you are dead on correct. Another...

    mneely 490, you are dead on correct.

    Another name for this tasty fungus when they grow to full size - they are called Portobello. I find them tasty in any size.

    applejack
  15. Thread: Bacon

    by applejack
    Replies
    18
    Views
    6,075

    Thanks for the feedback letitride. Your bacon...

    Thanks for the feedback letitride.

    Your bacon looks like it really has a nice smoke coating. I like your choice of wood. I am a bit envious. Tell us how yummy it is and make us drool.

    Best,...
  16. Thread: Bacon

    by applejack
    Replies
    18
    Views
    6,075

    Hi letitride, The bacon really looks pretty....

    Hi letitride,

    The bacon really looks pretty. The main thing is were you pleased.

    Curious about how the chips worked for you? Do you know what the max temperature of the bacon when it was...
  17. Replies
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    1,773

    Hello starhockey, Congratulations neighbor....

    Hello starhockey,

    Congratulations neighbor. Welcome to the forum.

    As to coating the racks with oil - I have tried that and could not see any benefit in doing so. I try to wipe the racks off...
  18. Thread: Bacon

    by applejack
    Replies
    18
    Views
    6,075

    Hello letitride, Welcome to the forum. Do you...

    Hello letitride,

    Welcome to the forum. Do you happen to be from Saskatchewan, Canada? Your bacon project sounds interesting. I have only made 'Canadian bacon' from a pork loin and 'Buckboard...
  19. Replies
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    5,591

    Hi apperault, I have a 1400 that I ordered...

    Hi apperault,

    I have a 1400 that I ordered with the roll around cart with two fold out shelves. I am totally pleased with the value I received,

    The convenience of raising the smoker to an easy...
  20. Hi sundown, My choice for 'doneness' is...

    Hi sundown,

    My choice for 'doneness' is 200-205f internal temp. I know, most folks would call that 'incinerated' but that is my personal taste. That is the point where I think that most of the...
  21. Hello James, Welcome to the forum and...

    Hello James,

    Welcome to the forum and congratulations on choosing your SmokinTex smoker.

    Not trying to start a war here but simply showing a contrast in personal tastes. I and my family prefer...
  22. Replies
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    25,599

    Hello ALL. My name is Jack. I might as well...

    Hello ALL.

    My name is Jack. I might as well join in the group instead of just standing on the sidelines like a wallflower. Thank you BillyBob for starting this thread.

    I have lived in the North...
  23. Thread: Newbie

    by applejack
    Replies
    5
    Views
    2,121

    Hello Auburnribs and Welcome to the forum. ...

    Hello Auburnribs and Welcome to the forum.

    Amen to what others have best said and that is SmokinTex offers top quality in both equipment and customer service followed by the most prolific forum I...
  24. Replies
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    2,203

    Hello Jub, Congratulations on becoming a...

    Hello Jub,

    Congratulations on becoming a SmokinTex owner and welcome to the forum.

    Please be at ease with temperature fluctuations of your 1400. My 1400 does the same. That is normal and is the...
  25. Thread: altitude

    by applejack
    Replies
    2
    Views
    2,380

    hello bngood, Water boils at ~ 200.6 F at 6000...

    hello bngood,

    Water boils at ~ 200.6 F at 6000 feet altitude. Since the temperature of water cannot exceed it's boiling point in an open container (not pressurized) it simply takes longer to cook...
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