Recent content by SmokinSusie-Q

DM provided instructions to reset my controller.  Last night I finally got around to trying to follow the directions so I could get the temperature up to 350.  I pressed the set button until lck appeared and put 155 in the right window.  Each time I pressed set after that, it went through the...

Walt wrote a recipe in 2014 for his lamp chops which I followed as closely as possible.  In 2016, Kari gave me a few specific suggestions for smoking.  I couldn't have done such a great job on smoking my 2 lamb chops without their help. I had 2 lamb chops, weighing a total of 15 7/8 oz. and...

My neighbor caught wahoo and gave me a frozen filet that probably weighs over 2 lbs.  Any suggestions for smoking it?

For the first time, I decided to try a 2 step program smoking chicken wings.  Step 1 with setting at  245 went fine.  I increased the temperature in step 2 to 350 for 20 minutes as suggested by Steve Raichlen to crisp the skin.  When the temperature hit 290, the smoker beeped.  The setting  read...

I'm planning on smoking an almost 6 lb pork loin Friday and would appreciate some suggestions. From other posts, I assume that 200 degrees would be the best temp. to smoke low and slow.  I plan to brine overnight but is that too long?  Given the weight, how many oz. of wood (probably cherry)...

I just bought 3 racks of bb ribs from Costco and was going to remove the silver skin before freezing them.  There seemed to be no silver skin.  I tried numerous times to pull off some skin and couldn't find any.  Has anyone else had this experience?

A dear friend named Tom has been hospitalized on and off for months.  He was to come home from Duke last Friday, and I decided to smoke a pork butt for him and his family.  I was prepared to smoke it Friday when I found out he had serious complications and would not be coming home.  I just...

last night I smoked a 3.02 lb boneless ribeye steak about 3 inches thick.  Perfection!  I used 2 3/4 oz. wood, a combination of cherry and hickory and set the smoker temp. for 200 with the internal temp. at 121.  This was a guess based on what I had done previously for a smaller steak and a...

I have smoked 3 previous prime rib roasts without incident. The one I smoked 2 days ago was the biggest yet (6.35 lb) so I expected it to take approximately 3 hrs.  I placed it in the smoker at 3:05 pm set at 200 degrees with an internal temp. of 122 degrees, as my guests like it pretty rare. I...

This is my first attempt at smoking salmon, and it may be my last.  The pictures look good but the end result was not!  Here's the story: I followed Kari's post as a guide.  The salmon came from Costco, and the piece I smoked weighed 12 3/8 oz.  My rub/cure consisted of 1C brown sugar, 1/4 C...

I just read Walt's 2014 post on lamb chops and was surprised at the lack of other responses on smoking lamb chops.  I plan to give it a try Thurs. and it seems that the method I use for smoking steaks should work well.  My chops are about 3/4 to 1 inch thick.  What would be the best wood and how...

I have smoked St. Louis or spare ribs on 3 different occasions, and none of the results were great.  But yesterday, I smoked baby back ribs for the first time using DM's detailed outline from this website.  The result was perfection, at least in my mind.  Here are the details and pictures. The...

I know there are previous posts on the frogmat and QMATZ but are they better than the seafood rack sold on this website?  If so, why?  Reviews of the frogmat and QMATZ indicate that they tend to fall apart or ravel.  I would have ordered the seafood rack until I realized the shipping rate is...

I think I've read most of the pork belly posts but am hot smoking my first pork belly this afternoon (2 lb 7/8 oz.) and need help with the following: How much wood?  I'm thinking about 3oz. cherry or a mix of cherry and hickory. Do I cut the wood in chunks, strips, ? To remove or leave the...

We get a lot of red drum where I live on the coast of NC.  They are my favorite fish.  I've always grilled them using Emeril's essence, coating the skin side with lemon pepper rub, leaving them skin-side down for 6 to 8 min.  The skin comes out like a cracker, very crisp and tasty.  Now I want...