Recent content by jfulwider

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  1. jfulwider

    Thinking about getting my first smoker!

    The problem you are going to find is the price difference between the cheapo's and the next step up. I bought a Char-Broil Silver Smoker for my first real smoker. It lasted me about7 years uncovered. Which I might add was about two years too long. But I had built a relationship with it. It...
  2. jfulwider

    Wild Goose breast

    I sliced it thin and ate it. It really has a roast beef kinda feel. In saying that I would slice it and put it on a roll or bun with the same condiments you would a beef Sammich. Like hoarsradish, or mayo. Or some BBQ sauce. I just sliced it and ate it.
  3. jfulwider

    Wild Goose breast

    No problem. Enjoy those they are to die for.
  4. jfulwider

    Wild Goose breast

    Not my recipe. I can tell you that salt, pickling spices, garlic, sugar and brown sugar were used. If it were mine I would post it. But out of respect I won't. I found several similar ones googling it. I will tell you that you should be at temps around 225 for 2 1/2 to 3 hours or until internal...
  5. jfulwider

    Wild Goose breast

    I had a buddy call and ask if I would smoke some Goose Breast. I said sure. I have never smoked any kind of bird, so I took it as a challenge. So he brought them to me already brined for 24 hrs. I rinsed them off and got them ready. I added a little salt and pepper. I smoked them for about 2...
  6. jfulwider

    Smoked a couple of briskets today

    While I agree with you on the bark, I dont on the wrap. I do open my pit up with a brisket but never on a butt. I just think it dries the beef out to much. So I open the pit and spray it down with apple juice. But different strokes for different folks. That's what make BBQ fun and never the...
  7. jfulwider

    Smoked a couple of briskets today

    If you Smoke a "Flat" or Brisket to 190 with out wrapping it in foil it is going to be very dried out. Like Big Poppa said around 160 to 170 then wrap it up. I like to add a little apple Juice and BBQ sauce and some brown sugar to the bottom of the foil and put the meat in fat up (or the same...
  8. jfulwider

    Opinions, Thoughts and Input

    Just a thought ( I have not tested this). Why not (to start off the cook) burn some lump down until it is about ready to be replaced (20 - 30 minutes prior) and then throw on the meat and add the wood chucks. Temps will be up and the chunks should burn at a much slower rate. Then double foil...
  9. jfulwider

    Autumn\Fall Fattie throwdown anyone?

    Hells to the yeah! Just let me know the dates.
  10. jfulwider

    Dumb newbie question.

    I cooked it yesterday and it took about 8 hours. It took abou 30lbs of red oak lump. It turned out great. I foiled it up after 6 hours and finished off the rest of the lump and it was great. Everyone raved about it. Thanks for the info. Guess I was just alittle nervous this being my first...
  11. jfulwider

    Dumb newbie question.

    How long does it take to cook a 7 pound beef brisket on a Silver Smoker. I know it take about 10 hours on my ECB. Just wondering because if it is a different time shorter or longer I would like to know. Thanks in advance.
  12. jfulwider

    Charcoal Smoker Modifications

    I drilled mine about 1/2 inch above the grate level. Hope that helps you out.
  13. jfulwider

    To pretty for a UDS??

    All that thing needs now are some Florida Gator logo's and I would purchase it from you.
  14. jfulwider

    Side Box Smoker Availability

    You can get a Char Griller at Lowes or you can get a Silver Smoker at Home Depot. They are both pretty good units as long as you do the mods.
  15. jfulwider

    Jack Daniels wood chips

    I used them this weekend after my dog stole my bag of hickory and chewed up the chunks. They did ok. I think they made it a little to smokey for my taste. I used two pouches during the 5 hour smoke. I think i'll stick with Hickory and Oak. But i would suggest trying it to see if you like it...
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