Recent content by wehill

Last Saturday, at 10:00 a.m. I put three racks of baby backs in the #3ff.  About noon, I was reminded that we had a wedding to attend at 3:00 p.m. at a location about an hour away.  So, I turned the temperature down from 225 to 200 thinking they would be ok for a couple extra hours. ...

I have never used apricot wood for smoking.  A neighbor cut down an apricot tree that had been severely damaged by wind.  I picked up a couple hundred pounds of the wood.  In my research I have discovered that many compare apricot to hickory, but not quite as strong.  Some say they use it on...

Halibut is my favorite fish.  Have never smoked it.  Couldn't find evidence of anyone here that has experience smoking halibut.  I did some internet research and found a recipe that I think I will give a try unless someone has a better idea. Here is the one that I thought sounded the best...

Last weekend I used the recipe of Kari and Bob on some salmon.  My only variation was in the amount of time I left the salmon to dry in the fridge.  I left the salmon in the dry brine for the full eight hours and then left it to dry in the fridge for 13 hours before I put it in the smoker. I...

Ok, this is coming from a new guy, so just take this as perhaps ignorance or lack of experience. These Smoke-It smokers are advertised as super efficient in the utilization of wood in creating sufficient smoke for a great tasting piece of smoked meat.  You limit the amount of wood to go in the...

Got the above Moon wood moisture meter from Amazon.  Also, just received two specie of wood from Smokwnlicious today as well.  I tested all of the hickory, pecan, oak and Cherry I have in my wood shop.  They all tested 0.0 to 0.5, which is what one might expect from wood stored in a dry...

Well this is disappointing.  I'm into one hour and 15 minutes of the seasoning. Everything was in the box.  Nothin' missing.  A snap getting it unpacked and cleaned up and ready for the seasoning.  It heated up pretty quick and was smoking in the 15 to 20 minute range. No whosshin' No...

I have read on several threads about using foil to wrap your wood.  I haven't seen a thread directed specifically at that technique.  I understand that the purpose of using this technique is to reduce the amount of oxygen available.  Reduced oxygen prevents the wood from combustion, and promotes...

Just finished ordering the #3.  Hate to spend the money on another smoker ... just got tired of having to babysit my Oklahoma Joe's off-set smoker.  Have no idea how long it will take to get it to Oklahoma City via FedEx Ground.  I'm thinking the first thing I will smoke is a big ole brisket. ...

I was going to reply on another thread, but got a message to create a new one, instead of posting on one that hasn't been active for over 120 days. Anyway, I read some of the posts about smoking cheese.  Some suggested using some heat at the start to smoke cheese.  Over the decades, I have...

I'm an old guy.  I started out smoking turkeys for Thanksgiving and Christmas gifts for family and neighbors.  I found an old stainless steel freezer in a city trash dump.  Loaded it up and took it home.  I dug a hole to bury a 55 gallon drum and plumbed it for air and propane.  I cut a hole in...