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DivotMaker

DivotMaker

New member
We had a great weekend, and I see we have a lot of new members, so what's everyone been up to the last couple of days?  I know life tends to get in the way, but it sure has been quiet around these here parts the last couple of days!

I know it's Spring Break for lots of folks, and that probably explains it; I'm just not used this long of a dry spell! :o

All you new members:  You joined for a reason!  Do some research around the forum, and dive in!  Participation is the key to everyone's happiness, and we're here to help.  I'm sure lots of you have great Q experience to add to the discussions, too!  Whether you're an old pit master, or brand new to smoking, we're glad to have you here - and look forward to getting to know you!
 
Looks like a pork butt this weekend.
Easter maybe a smoked turkey breast.

I am hoping the weather holds, no more days under 40.

btw, spring break in NJ is a couple of weeks away.
 
I'm a little broke right now, so trying to find some meat from the freezer to smoke.

I have a couple of packs of boneless Chick Thighs.

Any suggestions/recommendations (brine, rub, cooking time/method) on how to go about this?

They're not very big, so will cook fast.

I typically brine all my chickens, but would will be my first attempt at boneless thighs.

I am open to some suggestions/recommendations.

I'll create a new post in the poultry section when I get a game plan. I am just looking for some suggestions right now.
 
All is well in Delaware as we await more warmer temps!  I did smoke 3 racks of ribs on Friday with hickory and a bunch of chicken thighs on Sunday with cherry for pulled chicken.  Thinking of a pork loin that is in the freezer for this weekend.

Following Divot's advice, I am continuing to play with starting the smoker on a low temp to avoid combustion.  On Friday for the ribs, I set the temp at 100F to begin, but the temp swing took it to 130+ and the wood seemed to catch fire for a bit of time.  On Sunday for the chicken, I set the initial temp to 80F and the smoke rolled perfectly, and then I ramped up to 225F and did not notice any flare ups.  I am going to try again this weekend starting with 80F and using hickory to see if that temp works.  When I think it is working, I'll post a new thread on combustion since this topic has come up a few times.
 
Please do Steve... I have had a few flare ups this past fall.

I am ashamed to report that I have not smoked anything since early December. The brutally cold Indiana winter was just too much for me this year (BTW, It snowed yesterday and was 14 degrees this morning) . LOL

I will not be smoking anything for a couple weeks- I am heading to Kentucky Lake for some Crappie fishing!! ;)

My menu for the coming spring: smoked armidillo eggs, fatties, boneless chicken thighs for pulled chicken, a few Boston Butts, and of course some baby backs  ( I have got to try the no foil, no peek method)

Enjoy the breaking weather my friends, smoke ya aome beast, and drink a cold one for me!!
 
I smoked some ribs & beans yesterday.  5.5 hrs no peak @ 225 with a light sauceing @ 4.5.  Turned out great.  I am currently beginning to work on my weekend smoke.  It will be a leg of venison from a young deer.  I will brine it this evening.  Will start a new thread tonight.
 
I smoked some baby backs and a hole chicken last weekend,,Seasoned with Plowboy's yard bird,, 225 for 5 1/2 hrs..
Turned out great,, 8)

One interesting thing we did we ran out of BBQ sauce and dry rub for dipping so we used the the Jim Baldridge on the side ,, we all liked it,, a little on the salty side but darn good to use just for dipping chicken and and ribs in...Try it you might like it to...
PJ
 
I'm thinking brined pulled pork Sunday.  The fam is in Minneapolis, visiting grandma, and will be back Sunday.  It's my boy's favorite, so I'll treat him on their return! :D  Supposed to be 71 and sunny here Sunday!  Woo Hoo!! ;D
 
Have a great trip,,
yup, I'm ready for the warm weather and sunshine myself!! This has been a long winter for us in the south...
PJ
 
i smoked a 6lb butt sunday my first smoke it went very good  did have a flare up at the start but settled down quickly  used 3 oz of hickory and 3oz of apple turned out great  glad i bought this smoker looking foward to some great smokes and some warm weather
 
Welcome Gary!  Congrats on your first smoke!!  We're all looking forward to some warm weather - been a helluva winter for everyone this year! >:(

If you get the chance, update your Introductions post with a little about yourself (where you're from, smoking background, stuff like that).  If you spend much time here, you'll see we have a pretty good group of folks who love some good Q, and we all help each other a lot!

Glad to have another new owner on board! ;D
 
Hi, everyone.  So over the last week or so, I...

1) Brined and smoked a pork shoulder (over pecan wood) for the family

2) Made smoked pulled pork tacos the next night

3) Finally took the plunge and ordered a bag of the Peterson's Smoker Pucks (maple)

4) Went indoor surfing!  http://www.sxsac.com

Cheers,

  - Phil
 
Brined pulled pork tomorrow!  Just got a 9.86 lb butt in the brine, plan on putting in the smoker around 3 am tomorrow!  What a deal today!  WalMart Neighborhood Market had butts for $1.53/lb!  Sell by date is 3/31, so perfect for me!  Can't pass a good deal like that!  I usually have pretty good luck with the Tyson butts.  O'Dark 30 call to the smoker for me!
 

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Man,  sorry to have been away for so long....
I have been pulled in so many directions and then this Polar Vortex buried us for the whole winter.  Almost everyone I know has had some damage to their properties this last few months,  especially this last couple of weeks as things start to thaw out.  I have never seen a winter like this one.  Ships are still stranded on the great lakes....Ducks frozen solid into the ice....
One unexpected gift was , we had many Snowy Owls come down looking for food.  Beautiful creatures they are...
Anyhoo...
Despite of most nights being below -20, I kept using both the the Weber and the SI #3.  both going solid, but  60mph winds blowing out the flames in my BBQ..... but not effecting the #3.  Yeah!

Like PSoltesz, I made some kind of PP taco,  but rice taco salad ( I call it that), as my 5 yr old son loves rice ...
basically I had the PP already,  made up some sauce with onions, garlic, a tomato and a jalapeno and of course lots of spice, chili powder,  cumin, oregano, smoked paprika.....  coked it on low for a bit then added the PP, cooked it some more then served it on sushi rice with the usual Taco complements : lettuce, tomato,  green onion, cheese, jalapeno, sour cream, . It was a nice change from the usual and everyone loved it!
(my usual PP is served with coleslaw and mashed potatoes),
Try it for a change!

 
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