Recent content by Northener

I have done a few sausage and ring bologna in the smokin it number two. Each time very disappointed in the results. A very prominente hot zone is middle of smoker right up front, anything there is toast. And very inconsistent results thru the rest of the areas. These do not do well smoking these...

Greetings, planning on doing my first brisket, so i have a few questions.              What size brisket should i look for. Have #2 smoker Wally World briskets any good or do i need to look elsewhere. Dry rub or brine or both have done many pork butts, always brine them with great results, then...

Hi everyone, been a while since I posted,although the misses and I have smoked quite a bit in the meantime, mostly ribs and butts. Thought I would give a fatty a try after reading about it here. Well, it was fantastic,we both thought it was the best that has come out of the smoker, and that's...

When I recieved my #2 little over a year ago I was following talk on here about large temp swings during smoking. It was suggested to add a brick wrapped in alum foil and placed on rack above smoke box to act as a heat sink to moderate these temp hi's and low's. So I found a brick added it and...

I would like to take a minute and thank all the kind folks that share there recipes and techniques freely. It's a real treasure, and really helps, making rookies like me into backyard chefs.

I've seen it mentioned putting fat cap up and down while smoking. What does everyone do? Doing one for the holidays  I've patted dry  rubbed with mustard  rubbed in rub, resting in fridge for 12 hrs prior. Thinking about injecting with mixture of apple juice and brown sugar mix just for good...

Just ordered 4' of 24" Q-mats from A-maze-n products. I have a friend who is going to Washington on their annual salmon fishing trip on the 18 sept. He claims he is sick of salmon,and told me I could have all the salmon I wanted.  I mentioned to him,I have been reading about the glowing reports...

Giving it a go today 7lb butt: used the sticky recipe for brining, had to make a few changes,being I did not have on hand. Used chili powder instead of cayenne and no #1 cure. Brined overnight in a 2lb crock covered with saran wrap, took out and rinsed off, rubbed yellow mustard and used a...