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  1. Thread: Smoke Chips

    by bigwalleye
    Replies
    12
    Views
    6,581

    I'm 6 ft and 260 with ham hands as well. I went...

    I'm 6 ft and 260 with ham hands as well. I went the postal scale route, since I have one. My dietary scale involves the capacity of the dinner plate relative to the appetite.
  2. Thread: Tri tip

    by bigwalleye
    Replies
    5
    Views
    3,034

    Poacher, not my post initially, but I always add...

    Poacher, not my post initially, but I always add 4 or 5 charcoal briquettes to a cook, or lump charcoal if i can find it. The charcoal gives a nice add to the flavor, and enhances the smoke ring. It...
  3. Thread: Smoke Chips

    by bigwalleye
    Replies
    12
    Views
    6,581

    A postal scale, a dietary scale, or a scale app...

    A postal scale, a dietary scale, or a scale app on your smart phone, in that order.

    Its tough to guess weight on a chunk, but easier on chips if you're doing a short dense smoke, like cold smoke...
  4. Welcome to the forum!!!! Lots of choices, and...

    Welcome to the forum!!!!

    Lots of choices, and you can certainly run it down the vent tube, but a remote read gives a second remote read head, so you don't even have to go outside. I like to use an...
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    2
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    677

    Bursting out from where? How old is the smoker,...

    Bursting out from where? How old is the smoker, and which model?

    A little leakage around the door is normal when the smoker is new. Once a creosote buildup occurs, it will stop on it's own.

    If...
  6. Replies
    3
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    533

    I agree with John G. It's all about temp. Time is...

    I agree with John G. It's all about temp. Time is merely a guideline.
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    508

    Little to none. The bird temp is the operative,...

    Little to none. The bird temp is the operative, and that should hold just fine so long as you're not taking a lot of time. The cabinet temp will drop, but the thermostat should turn it back on and...
  8. Replies
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    12,335

    Lookin' good, Wil!! For cruzermon, google...

    Lookin' good, Wil!!

    For cruzermon, google "Miner's Mix", one of my faves, or Lawry's seasoned salt or Lawry's Cajun if you can find it. Also, Hy's Seasoned Salt from Canada is also a hit.
  9. Thread: First cook

    by bigwalleye
    Replies
    2
    Views
    928

    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...
  10. Thread: Smoke ribs

    by bigwalleye
    Replies
    1
    Views
    730

    Looking good, Nellie!!

    Looking good, Nellie!!
  11. Replies
    3
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    2,631

    Wow!! Those sound fantastic!!

    Wow!! Those sound fantastic!!
  12. Replies
    2
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    640

    Those look incredible, Nellie!!

    Those look incredible, Nellie!!
  13. Replies
    17
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    12,645

    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....
  14. Thread: Newbie

    by bigwalleye
    Replies
    23
    Views
    3,848

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

    Outstanding!!

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

    by bigwalleye
    Replies
    23
    Views
    3,848

    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.
  16. Thread: Newbie

    by bigwalleye
    Replies
    23
    Views
    3,848

    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...
  17. Replies
    2
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    570

    That’s a great looking cook!,

    That’s a great looking cook!,
  18. Replies
    3
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    758

    Sounds outstanding!!!

    Sounds outstanding!!!
  19. Replies
    3
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    758

    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!!
  20. Thread: Newbie

    by bigwalleye
    Replies
    23
    Views
    3,848

    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...
  21. Thread: Newbie

    by bigwalleye
    Replies
    23
    Views
    3,848

    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...
  22. Thread: Newbie

    by bigwalleye
    Replies
    23
    Views
    3,848

    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!!
  23. Thread: Newbie

    by bigwalleye
    Replies
    23
    Views
    3,848

    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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    3
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    938

    Temp more than anything should direct you.

    Temp more than anything should direct you.
  25. Replies
    3
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    938

    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.
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