Recent content by stout

smoking ten pounds of wings tomorrow for my son's boy scout get together in my 3D i have always done chicken at 250 degrees but i've never smoked chicken wings. and 10 pounds of chicken quarters usually take 2 to 2.5 hours ... but of course they are thicker and bigger than wings so is 250...

brought it last year around February set it up last night for a brisket smoke this morning. so i know it came on cause i flipped it on and back off turned it on again this morning to put in the brisket. walked away for a moment cause i needed to get a light to see better.. came back it was...

about a month ago i smoked a bunch of cheese including several pounds of cheddar. Vac sealed it and let it sit in the fridge for a month. used plenty to make a nice cheese platter for Easter then i decided to cut some up, about half a pound, in to tiny cubes. mix it up with 5 pounds of 80/20...

got me new cover from https://www.coversandall.com/ today.. and i'm very happy with it.. feels very rugged and well put together. over time we will see how it does out in the texas sun.. an additional kudos to the crew that work in customer service there.. my first one got lost somewhere along...

I am either getting a cold smoke plate for Christmas, or I am getting one for myself after Christmas. so either way win win but i'm wondering what is the lowest realistic temp i can set my 3D to and still expect to make smoke?

got a smithfield half ham really just want to know the best way to orient it on the rack in the smoker? should i put the cut side facing up? i was thinking if the cut side faced down or sideways more liquid than might be good would run out of it

i have obtained 3 nice  whole ducks all between 6 and 6 and a half pounds. i plan to smoke them for Christmas dinner i have a 3d they will i believe all fit sideways on a single rack.. but i can split them over multiple racks if that is advised since ducks are small i don't know that i will...

just put them in there are few things in life as deep fried chicken skin and although i enjoy the skin when it is smoked also there is absolutely no comparison so we stripped the skin off the quarters brined the chicken in a simple sugar salt brine over night wrapped the drumstick and part of...

I'm wondering if anyone smokes skin free chicken quarters? how did they come out for you? My wife likes to take take the skin and make chicken skin chicharon which is way better than anything the smoker can do to the skin ... but the meat coming out right is the most important thing.. i don't...

whole goose and whole duck at the same time or separately i'm sure there are member here who have experience in smoking both in their smokin it i'll brine how long to smoke? what temps for the birds and for the smoker? treat it just like a whole chicken of the same size? do you guys ever...

from the time i was a small child i learned from my mother to take a knife and make deep holes in lamb or even roast beef and shove a clove a garlic in each hole.. all over the meat. i'm going to try this with a smoked brisket sometime .. wondering if anyone else has done this? and if so how...

thinking i want to try smoking beef tongue and put it on the deli slicer for sandwiches anyone here ever smoked a beef tongue?

i am really enjoying smoking tilapia.. this is the second time i've smoked it it's so easy and fast. set smoker to 225 wait for it to start showing smoke then put in the fish filets in a high sided cookie sheet so the liquid stays with them actually seems to work out very well rather than...

brined a 9 pound pork butt in a simple brine of salt and sugar and i tossed in a maybe a tablespoon of ground up mccormick  pickling spice, just brined it over night maybe 12 hours or a little longer got it out of the brine and put on seasoned salt most of a bottle of the ground up pickling...

with the incredible ease of use and quality of the food that comes out of it, it is rare a week goes by that we don't use ours, and often times 2 or 3 times a week. how bout you?