Recent content by Muttley

I have a #2, considering a PID to help with my sausage cooking time and accuracy.  Looking at the Auber website they have this model listed, seems the added capability over some of the other models is the wifi and the addition of a 3rd probe.  I couldn't seem to find a lot of reviews, just...

Well, not entirely smoking related, but kind of. Alaskan silvers from a recent trip on the fly rod.  So far I've only grilled them, but I have another 8lbs in the freezer.

Wow.  Cold smoked with hickory for maybe an hour.  It's a soft cheese, with a long time to age afterwards it doesn't take much.  We used the cheese on home made pizzas and it completely changed the flavor profile of the pizza in a very good way.  I took the photos off my phone, but you'll have...

So, I have finally finished my first shoulder.  It wasn't difficult but I did a lot of research and came to the conclusion there are a lot of opinions and some great advice.  I think I absorbed and used what was useful and not overly burdensome.  This smoke is pretty easy and doesn't need to be...

Did it!  Morning temps were cool.  I had a pound or so of pepper jack that has been mocking me for months now.  You may have followed my posts about my AMNPS testing in my #2, maybe not, but I was having some mild issues with air flow and temp.  Air seemed low, temps were high.  I took out...

So, the kids love trout, salmon, whitefish.  I found whole trout at the market finally.  Brine: 2 cups water.  2 tbls salt.  1 Tsp favorite seasoning.  I let it soak for two hours. Into the SI2 whole, skin on at 225 with peach until 145 IT.  Maybe a little over an hour to get there. Turned...

Dusted with Costco's organic seasoning. In at 225 until 140 IT with peach/bourbon barrel. Out, maybe 2.5 hrs later.  Fork tender, although next time I'll use a little stronger seasoning blend. 

So I did something I've never attempted before: a venison roast.  I have a lot of venison, and I usually put a roast in a pressure cooker or crook pot so it will cook in juices to help keep it moist.  Yesterday I threw all that out the door.  Put a rub on it not long before cooking.  Some...

In between Saturday and Monday is Ribday. Thanks to UWFSAE, I used mostly his tips and techniques and modified his sweet/hot rub, however, I did go 3-2, mostly because I had to run errands.  The cayenne was right on for me, I like hot.  This was a mild heat, nothing outrageous, but you'll...

I got an AMPS for Father's Day so I could smoke cheeses, but it's been too hot to even bring the cheese outside so I haven't fired it up yet.  Tomorrow is the day.    Anyone using an AMNPS in their smokers?  I thought I read at another location some users had issues with air drawing in and...

1oz Peach.  1oz-ish of bourbon barrel oak.  I dusted them with a Key Lime season salt before they went in 250 for 2 hours.  I'm pretty happy with them, perfect compliment to a classic Lager.  They are on their way to a Texas Pete's bath...

I was able to locally source single-use bourbon barrels, already cut into 8-10 chunks.  I have some wings due to finish in 30 minutes.  Kind of curious how this goes.  The char on the barrels smelled great. 

I brined the pheasant breasts for 24 hours with a garden variety brine I found on the web.  I spiced them up with a cajun seasoning, wrapped the breasts in bacon to help with moisture retention.  Set at 225 until my thermometer told me they reached 185 or so, maybe two hours.  I took them out...