Recent content by BBQueen

I have the simple single channel WS-1211GPH. Was able to run a AUTO config and it has been working flawlessly on my #2.

I am trying this recipe...(for the marinade) with a few tweaks... https://www.food.com/recipe/jamaican-jerk-pork-10467?ftab=tweaks First I used a poblano and 1 habenero - since it is a marinade I didn't bother taking the skin off the poblano....it all went into the blender. I put it all in...

I was enlisted by my partner's Taco shop to smoke 20 lbs. chuck for a chunky beef SW chili...I didn't take any pix of the process but what he wanted was a lightly smoked chuck...not quite done, as it was going to finish cooking in the chili...so my job was to render out the fat and add smoke...

I bought some local WIsconsin cheese... Hennings Farms Aged Sharp Cheddar and Colby bricks...also in the smoker  some Mild Provolone from Belgioso. I cut the cheese into smaller chunks and sliced the Provolone into 1" disks. I smoked them for  4 hours. Highest temp in the smoker was 70 degree...

I know I just bought it....but here is a big one... I added the Smokemiester 2 I went with a no power needed smoke generator but I was torn...I burned it in on a 40 degree day and the internal temp only reached 70 degrees. That was with the sample wood pellets. I am now doing a test burn using...

First longer cook in the new #2 Chashu - Smoked/Braised Pork Technically Yakibuta - (BBQ Pork) but went with equal part braise to smoking... The only difference from traditional Chashu is rather than stove top braising I did the same in a shallow chafing pan in the smoker. 6 hours @ 225 with 5...

Hey cooks... Eva here. From the 414... Been a cooker for a long time....using a cheap but okay offset smoker...it works pretty well but requires a lot of hand holding. recently upgraded the backyard with a fence so now we can keep the grill and cookers on the patio (chained down still)...