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Type: Posts; User: bigwalleye

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    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...
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    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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    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...
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    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.
  5. Thread: First cook

    by bigwalleye
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    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...
  6. 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....
  10. Thread: Newbie

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

    Outstanding!!

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

    by bigwalleye
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    3,068

    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.
  12. Thread: Newbie

    by bigwalleye
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    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!,
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    Sounds outstanding!!!

    Sounds outstanding!!!
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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!!
  16. Thread: Newbie

    by bigwalleye
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    3,068

    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...
  17. Thread: Newbie

    by bigwalleye
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    3,068

    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...
  18. Thread: Newbie

    by bigwalleye
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    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!!
  19. Thread: Newbie

    by bigwalleye
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    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.
  22. Thread: Newbie

    by bigwalleye
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    3,068

    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,...
  23. 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!!
  24. 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!!
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