Recent content by Carp210

Finally getting around to trying some smoked salmon.  The salmon sat in a dry brine for six hours then overnight in fridge on a rack to form the pellicle.  Put a coat of maple syrup on and back into fridge.  Plan to smoke later today. Here is where I need some help.  I'm using a SI #2 with...

Had this in the freezer so I thought it would be good to smoke this one.  It was almost 10 lbs before I cut out the backbone so it would sit better in the smoker.  I decided not to brine as it said it had a 18% solution so I just put on a coat of oil and Weber"s Kick'n Chicken rub.  Smoked with...

This is a Paula Dean"s recipe, http://www.foodnetwork.com/recipes/paula-deen/bacon-cheeseburger-meatloaf-recipe.html. I doubled the recipe and used 1 1/2 lbs of Wrights thick sliced hickory bacon and did not put the fried onions on the top at the end. I decided to free form this on some...

Thinking of replacing my old Weber gasser (now 17 years old) with a new Weber Genesis Model S-330. My old grill is still solid but I have that new grill itch that I need to scratch. Has anybody tried these Grillgrates?  http://www.grillgrate.com/ Everything I"ve read has been positive, similar...

Started with a 10.58 lb choice packer.  After trimming the hard fat and cap to 1/4 inch it was a little long to fit on one shelf so instead of folding it I cut a little off of both the point and flat till it fit.  Cubed those ends and into the freezer till they firmed up then a double grind with...

When I brine and smoke a chicken I use the leftovers in this simple recipe. To the box mix just add 2 cups cubbed chicken, some tomato and shredded chedder cheese and your done.  Next time we'll add some additional thick sliced bacon bits to the salad. The sky is the limit as to what you can add...

Maybe someone with experience can shed some light on this. If you did multiple autotunes on the same smoker using different heat sinks (sand, brick, water, rocks) and then used different weights (say 3lb, 12 lb, 22lb) and lastly put these in different locations within the smoker will you get a...

First cook on SI#2 with Auber and by-pass.  One small rack baby back ribs (Tyson 2.17 lbs) on top rack.  Foil pan filled with hot water next to wood box.  3 oz of hickory in a foil boat at rear of fire box.  Oustide temp was 50 degrees.  Program set for a 235 degree cook.  Temp ramped up but did...

Been lurking for a few days and I like what I see here.  I'm retired and looking to make the move to a electric smoker from my Weber 22.5, that I plan to sell shortly. I had narrowed my search down to the Mes40 or the Bradley OBS.  Boy am I glad I found this place.  Still doing my research but...