Recent content by mike1910

Decided to try some boneless short ribs in the #3 today. Seasoned up about 8 lbs of them and put them in the smoker for about 4.5 hours. Transferred them to an aluminum pan with a little beef broth and covered tightly with foil. Pulled them out about 3 hours later. I decided to pull them apart...

Just put 3 butts in the #3 for the evening. They’re all in the 9 Lb. range. They took a 24 hour brine bath and are going along at 230 degrees with about 6 oz of cherry wood. Looking to grab a solid 7 hours of sleep and we’ll see where we’re at in the morning. Lazy-Q at its finest. Pics to...

Did some Huli Huli and Hot Garlic Parmesean wings this weekend. Huli Huli is basically a Hawaiian wing. It has fresh ginger, fresh garlic, brown sugar, soy sauce, ketchup, pineapple juice and a little sriracha.

Gave meatloaf a shot last night. Bacon wrapped with wild rice and cheddar mixed in amongst other things. Must say, I won’t make meatloaf any other way than the smoker now! 

Hey everyone. I’m Mike from Northern MN. After months of agonizing over what kind of smoker to buy I finally purchased a #3 this morning. Browsing the forum really helped me make my final decision. Can’t wait to test it out.  See you all around. Cheers!