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owene-

Just saw your post, so, probably too late with my answer since the weekend has come and gone, but, just in case: I would suggest you use a digital thermo probe of some kind (most everyone...

I butterflied my turkey this year and smoked it at 225 with maple. I did not brine it; I just rubbed both sides with olive oil, and sprinkled generously with kosher salt, black pepper and a little...

Been around a while, but just haven't gotten to this post. I am a User Experience professional and Senior Information Architect. Basically I help figure out how web sites and applications will work...

I love doing bone in rib eyes in my 1400. I usually pull them out right at 100 and then throw them on the hot grill to get a good sear and satisfy different people's desires for different levels of...

Ameyer-

I have used the recipe/techique in this post: http://smokintex.com/forums/showthread.php?722-Pecan-Praline-Honey-Ham-my-way! several times and it has come out great. I plan on doing it...

i was reading this the other day and thought i would share it in this thread:

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

DavidJ

I smoked them at 225 and it took around 2 hours to get to the temp. Then just on the grill till they were well seared on both sides.

Sorry about that these links should work, corrected them above too just in case:

https://picasaweb.google.com/lh/photo/EZLe_-SFA16m7MJhkp3VlA?feat=directlink...

Marinated racks of lamb over night in vacuum bag with olive oil, red wine vinegar, garlic (smoked a while back) fresh oregano, salt, pepper and sugar.

Smoked with 2oz cherry until it was 139...

I have never had mackerel, but after doing a little reading I think I would be tempted to do them the way I have been doing most of the types of fish lately.

I would season them up however you...

Was doing some rib eyes using the recipe from the web site and decided to give something a try.

I spread out a cup of instant mashed potatoes onto a tray made with aluminum foil and put it in the...

Thanks all ..I am definitely pleased with the results and will be doing more soon.

I smoked mozzarella with about the same settings you did (perhaps for just a little longer, do not have notes with me) and had no problem with extra moisture. They came out the nice overall golden...

Smoked all four pieces of cured belly with about 6oz of hickory until the internal temp of the biggest one was 150.

Then I cut each one in half (longest one in thirds) because my meat slicer...

Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week.

Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. For two of them I used maple syrup...

Just a quick note about some smoked catfish fillets I did tonight. I sort of combined the two recipes on the web site and was very happy with the results. I bought 3 good sized fillets that were...

I live in the Dallas area and smoked during our little 4 snow day ice and cold snap. Everything worked well and came out great. You will love your smoker.

Picked up a large salmon fillet and prepped it yesterday using Alton Brown from the Food Network web site recipe/technique for a dry brine (although I followed the advice of the comments on the...

I have about a 12lb pork shoulder I am planning on smoking in the next couple of days. I have previously used a recipe I found online that works well on a stick-burner setup. I know some of you have...

Curt-

Is that just a temperature probe on top of your ST or did you add separate digital controller or PID?

I have seen a little discussion of using something like the DigiQ for better temp...

The link was only to one picture, here is the one to the album:

http://picasaweb.google.com/DavidJ3D/FrenchedRackOfPorkLoin?authkey=Gv1sRgCPe-2e2ZneHpwwE&feat=directlink

Sam's has started carrying these so I decided to try one this weekend. I washed it, patted it dry and used John Henry's East Texas Greek Style Rub. I used 1.5oz of apple and 1.5oz of cherry chips...

BillyBob did as you suggested and it basically just fell apart in my hands.

Here is my first pork shoulder. It was 7.5 lbs pre-cooked weight. I used a store bought rub and smoked it with 3oz of pecan for about 12 hours (to internal temp of 190). Unfortunately it did not...

Anyone out there in SmokinTex land ever tried smoking oysters?