Recent content by dcbt

Took a pre-cooked 3lb ham, applied a rub, threw it in the smoker for a couple hours, then added a glaze (brown sugar, honey, pineapple juice, dijon mustard), and tossed it back into the smoker for a bit.  So great, so much better than the original product and any normal oven-cooked ham (which I...

And grilled lobster tails on the side...

I've recently been having issues controlling the temperature.  I feel like the unit has been running hot.  I finally dropped a spare probe into it while I cooked a brisket this past weekend to try and confirm, and indeed it wants to get up to about 300 degrees no matter what temperature I set it...

I've been wanting to smoke wings for quite some time but never had the chance until lunch today.  I brined last night in DM's mixture scaled down by a factor of four.  Then sprinkled with a homemade rub this morning, into the smoker at 250 for 2 hours with 2 oz hickory.  Onto the grill for 60-90...

On Sunday I smoked four boneless, skinless all natural chicken breasts.  I've done this a handful of times before with nice results each time.  Process has always been brine, season, smoke.  Sunday's meal was no exception, it tasted nice.  But on Monday night I grabbed a leftover one and it was...

I smoked brisket for the second time last weekend.  The first time was years ago right when I got the smoker, and it was a disaster, so much so that I've spent the time since then researching, reading this forum, etc, to come up with a gameplan.  I finally executed that gameplan last weekend...

We recently moved and the new house has an outdoor kitchen with a shelf that seemed ready-made for my smoker.  Very excited to have a permanent spot for it!

Just a quick hello.  Just purchased the #1 smoker and seasoned it last weekend.  Even that was fun to sit outside with a beverage and enjoy the smells.  I've been grilling for years (steak is my specialty, and my kabobs and chicken fajitas also rival any restaurant), so I'm eager to jump in on...

Howdy, just received the new smoker last weekend and seasoned it.  I'm eager to give it a whirl this weekend, and my wife is pushing for salmon, which will be a first for me.  I've read up on the brine and pellicle, but as far as actually smoking it what is the best method?  Skin side up or...