The post whore thread.

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Originally Posted by Great-Kazoo

Thinking of picking up 1 or 2, unless my butcher has them priced like he did last year $6.99 Defrosting a few racks of ribs we vacuum seald last month for Christmas dinner. On the smoker doing 1 with dillo dust, 1 with good home made rub and 1 with S & P AND red pepper flakes. Smoked BBQ beans, might defrost the brats we did. make it a BBQ smorgasbord .

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What kind of smoker are you using and wood, Jim?

I put hot sauce on everything. I thought I liked hot sauce, but then I started thinking that maybe I'm just addicted to vinegar.

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Originally Posted by KS63

What kind of smoker are you using and wood, Jim?

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Camp chef pellet, no where near their suggested retail was paid. Almost 1/2 with .mil and other discount. had an early traeger, another board member is now proud owner .
http://www.campchef.com/smokers-gril...moker-dlx.html

http://www.sportsmanswarehouse.com/s...7282/cat101724

http://www.sportsmanswarehouse.com/?utm_source=MSN&utm_campaign=Bing_Sportsmans+Wareh ouse+Brand^57233&utm_source=MSN&utm_medium=cpc&utm _term=sportsman%27s%20warehouse^11354222117&utm_co ntent=1482846404&utm_campaign=Bing_Sportsmans%20Wa rehouse%20Brand^57233
The CC was going to be a joint project between me & my cousin , since he picked up 1/2 the tab. However it seems it has come under ownership of my spouse. As she says You MEAN MY SMOKER ! Been doing a 50/50 apple, hickory mix with good results. I toss some mesquite in the mix when doing pork shoulder. Tossing a few birds on tomorrow. We've found it's easier to smoke a fw batches of food, let sit over night in frige, then seal a meal. This way we have lunch & dinner ready to defrost for 2 weeks ahead of time.

Ahh. Mixing pellets. I need to try that. From my extremely limited experience smoking, I've learned that even if you screw up, the food is still good. Can't say that with other cooking methods. Thanks

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Originally Posted by KS63

Ahh. Mixing pellets. I need to try that. From my extremely limited experience smoking, I've learned that even if you screw up, the food is still good. Can't say that with other cooking methods. Thanks

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WE liked a smoked flavor, without you eating something that sat in smoke all day. Like any seasoning the smoke has to blend with the food. I don't want a good cut of meat to get lost in the sauce so to speak.
Experiment ratio wise. Apple is good for poultry do a 75 A /25 H for a starter. Same ratio if using mesquite instead of hickory.

Howdy.

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Originally Posted by Otterbatcat

Howdy.

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Good evening.[Flower]

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Originally Posted by Great-Kazoo

Where's Santa Maria, CA? ;)

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Originally Posted by HoneyBadger

Exactly! [LOL]

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here: https://www.google.com/maps/place/Sa...d=0CI4BEPIBMA8

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Originally Posted by fly boy

here: https://www.google.com/maps/place/Sa...d=0CI4BEPIBMA8

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I'm very familiar with Santa maria, have family there, since the early 80's. been lending a hand to HB seeing about housing , but other things have come up. If he's a nice badger a package of real estate listings might appear on his door step.

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Originally Posted by Great-Kazoo

Where's Santa Maria, CA? ;)

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Originally Posted by HoneyBadger

Exactly! [LOL]

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Originally Posted by Great-Kazoo

I'm very familiar with Santa maria, have family there, since the early 80's. been lending a hand to HB seeing about housing , but other things have come up. If he's a nice badger a package of real estate listings might appear on his door step.

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Ah ok. Not is makes sense. Stupid /sarcasm font was turned off.