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Topics - lgboro

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Jerky / 1st attempt at jerky with homemade fan system
« on: September 19, 2020, 07:26:56 AM »
1st jerky attempt was brisket flat and came out excellent  150 degrees for 1 hour with 3 1/2 ounces of cherry (small cut) chips then 100 degrees overnight.  Brined in vacuum bag overnight prior to smoke.  Homebuilt fan worked to perfection consist of a stainless steel beer can cooler with a 60mm computer fan epoxied in and hole in the bottom.  Matched the air flow of the commercial units.  Neighbors and dog raved about flavor and texture of jerky.  Dog now spits out commercial dog treats and jerseys (not my harshest critic though).  I might reduce chips to 2 1/2 ounces next time just as a personal taste adjustment although this smoke was excellent.  Smoked in my #1.

Pork / Temp probe in baby back rib smoke.
« on: April 16, 2020, 06:18:03 AM »
Cooked a rack of baby backs in my #1 last night and they came out great.  Cooked 5 1/2 hours at 215.  Do you guys use a temp probe in your rib cooks as I did and its hard to do a physical test tooth pick test for doneness without losing too much heat so I waited until they were done?  I have cooked by temp for years but I know ribs are difficult to get accurate readings due to fat pockets, bones and thickness.  This my second try at baby backs and they were great, much better that my first try which were probably not cooked long enough to tender.

Poultry / Two Carolina Roosters in a #1
« on: December 21, 2019, 05:45:33 AM »
Just got them brined with dogs help.  Trying to figure type wood, time, etc. for this smoke.  Newbie...need help!

Poultry / Bacon wrapped chicken tenderloins
« on: December 17, 2019, 11:33:55 AM »
Smoked some bacon wrapped chicken tenderloins last night that were really good.  Smoked the tenderloins at 225 degrees to 145 degrees and moved them to my grill to crisp and brown the bacon which brought the temp up to 170.  Very moist and flavorful.  I neglected to take any pics but the whole process took about 10 minutes prep and and hour to smoke.  Used 2 oz. of apple wood for the smoke process and that was plenty of smoke for this cook.

Anything Goes!! / Veggies
« on: December 07, 2019, 06:24:26 PM »
Do you guys think a foil pack of veggies, a sweet potato casserole, or veggies in a cast iron pan would cook along with a smoke of choice?  I may try one or the other or more with my next smoke and would appreciate any experiences or feedback. 

Model 1 - The Little Guy!! / 1st Smoke
« on: December 07, 2019, 05:16:56 PM »
My smoker came (#1) in yesterday in time for a season so I smoked a whole chicken.  Done, juicy and as tender as I've ever eaten.

Introductions / New to SmokinIn IT in NC
« on: December 07, 2019, 06:43:04 AM »
Just got in a #1 yesterday and love the quality and the apparent work that has gone into make this unit so useable.  Upgraded from an end of season small gas smoker bought at Sam's Club end of season for $25.  Have had to work really hard to get that unit to preform at an acceptable level and be consistent.  I have my #1 seasoned and will be Smokin this afternoon.  I built an outside kitchen on my deck and this purchase makes my kitchen ready for and open house.

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