Recent content by robert123

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  1. robert123

    Looking at a Horizon Smoker

    KrageRyu make sure you order a baffle with your horizon is a must to use both sides of you horizontal smoker  . One modification I defiantly need on my horizon ranger
  2. robert123

    First time at Pulled Pork = Night mare...... with Q-views

    glad all went well on your pork not so much on the ladder.
  3. robert123

    chicken brine

    thanks for all the feed back my chicken turn out great the skin was a little darker then I like the temp was 180 internal  when I pulled it and it was moist I don't understand how brine work but it does THANKS for all your help SMF
  4. robert123

    chicken brine

    I must of been over thinking it I thought it may of been science not logical now what is the brine for and do you wash it all off before seasoning the bird
  5. robert123

    chicken brine

    Steve why the next day add the bird and ice  what is the Ice for?
  6. robert123

    chicken brine

    thanks for your help
  7. robert123

    chicken brine

    when you make your brine do you boil the mixture together the put on your bird or just mix and put your bird in and soak over night?
  8. robert123

    Looking at a Horizon Smoker

    I have the Horizon 20 inch Ranger backyard smoker that I got at Bass Pro that although I'm still learning on we really injoy it this site has helped alot
  9. robert123

    Need a Good Brine for Chicken

    How long do you smoke your bird
  10. robert123

    Help

    Welcome  Vpeep1 they are great here and I read my 1st E-Course page today very interesting. Ask any question and someone has the answer and read,read,read lots of great information on here never give up so much to learn
  11. robert123

    Football: WHo is your Teams???

    RAIDERS
  12. Pantara.jpg

    Pantara.jpg

  13. Friends and Family Please Join Us in Celebrating.d

    Friends and Family Please Join Us in Celebrating.d

  14. pantera.jpg

    pantera.jpg

  15. robert123

    2nd time smoking ribs same problems

    I have an offset and I to have a problem with a bad taste on the bark. I cook primarily with hickory and I close my exhaust vent and intake vent approximately 1in to maintain a 225 degree temp. Now am told that I should keep my exhaust all the way open to create a thin blue smoke. Is this...
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