Recent content by Newsmoke

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    Mac and cheese

    Anyone have a good recipe for smoking Mac and cheese . Thanks
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    Smoked balogna

    Thinking of smoking a whole #5 lb bologna. After I’m done can it be sliced and vacuum sealed and froze ?
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    Burnt skin

    Smoked two chicken halves.  Chicken was fine, but ended up with a black bark crust. Maybe it was the mustard and rub combo. ?
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    Model 2 temps analog

    I am noticing on my model 2 analog some pretty big temp changes. I have a box temp probe close to the thermostat. Early on in smokes I will get temps as much as 40 degrees higher than my temp settings. Is this normal ?
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    First salmon

    Looking to do my first salmon. Probably do the overnight brine with brown sugar. Any thoughts on type of salmon. Also skin on or skin off.
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    First baby back rib

    Doing my first baby back rib. 3 lbs. gonna try the 3-2-1 method. Few questions. Rub: famous Dave’s Rib rub Pre rub coate: either mustard or maybe honey, or possibly my homemade maple syrup Cook temp: 225 Time: I’m guessing 6 hours Feel free to comment or suggest. I have a model 2 so my 17 rib...
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    Chicken halves

    Trying my second smoke Ever and first chicken half smoke . Using a dry rub recipe from Hey Grill Hey. Couple thoughts. Half bird is 3.4 lbs. Best place to probe? Thigh or breast? I will smoke to IT of 140 then add sauce and finish to 165. She suggests preheating smoker? Does anyone here preheat...
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    Wood profile after smoke

    Newbie here. After a smoke should my wood chunks be ash or a black charred piece. Notice after my first smoke I got a smoke burp from vent. Had some ash and a little charred chunks
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    First smoke pork chops

    Doing my first smoke with two 3/4 bone in chops. Noticed my box is reading 40 degrees higher than setting. Also only took 20 minutes to reach meat temp of 145. I’m  going to smoke for an hour and check. Thoughts
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