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Recent content by the_selling_blues_man
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I love to smoke pork loin. Here is one that I brined in salt and sugar for 5 hours, rubed with spices and smoked at 240 degrees. It came out very tender and juicy..........
Keep the top vent all the way open at all times.
Get the charcoal pan up off the floor of the smoker. Even a 1/4" will help.
Don't put water in the pan. I don't smoke with water at all and have no problems.
If temps start to drop, lightly shake the wok pan to reduce the ash build up. I run...
Here is one of my favorite appetizers .............
A couple of portabella mushrooms (gills removed), chopped red pepper, chopped roma tomatoes, fresh garlic, fresh basil, chopped shrimp, and fresh mozzarella cheese ...............
Sauteed the garlic and red peppers in a little EVOO...
On chicken, be sure to get the cook temps up to 250 - 300 degrees and cook by time not temperature. I personally would take issue with this statement based on the time & temp chart to the left under wytk. With a smoker temp of 250 degrees, the approx cook time of a whole chicken is 4 hrs...
Yea - spray or wipe it down with oil and fire it up empty. Here are some hints.
Keep the top vent all the way open at all times.
Good job on the wok pan for the charcoal. It will really help. Put something under the wok to allow airflow under it. Getting up a 1/4" will help.
Don't put...