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  1. drlouis

    Sourdough Bread

    I have tried at least 5 times to get a starter going and it always looks great for 2 days. the 3rd day it ALWAYS goes flat and never gets going again. You're looks fantastic. I'm officially jealous (and drooling). Nice job.
  2. drlouis

    Smoke Vault alignment problem....

    That sounds like what I had - the dents put the opening out of square so to speak. Be careful about hammering it back with a block of wood, you'll cause the powder coat to chip off. I tried on one of the ones I had (before Camp Chef replaced it). If it doesn't fit to your satisfaction, call...
  3. drlouis

    Smoke Vault alignment problem....

    I had that problem too. mine was damaged in shipping - twice, and still had that problem. I ended up putting pressure on the main frame ("box") to bend it so the door fit right. Even then I have to lightly kick the legs "toward the corners" (ie out) after I move it. Edit: forluvofsmoke: the...
  4. drlouis

    looking for help with green beans

    pole beans are a pain around these parts with the wind. I've never found a support that will stand up the whole season. But, bush beans will also give a [semi] continuous harvest, with a few days gap in between, but it's never mattered cuz you get enough to last through to the next flush. I...
  5. drlouis

    Gosm Vs. Smoke Vault

    if you haven't used it for a while you might have a cobweb in there, I did, and was getting soot. I took some pipe cleaners and cleaned out the venturi, and all the orifices (is that the correct plural of orifice? lol), and it made a big difference for me. I've had to deal with Camp Chef too...
  6. drlouis

    Problems getting my chicken to turn out good

    exactly my experience. looks good
  7. drlouis

    Ribfest!

    YUM! love them ribs!
  8. drlouis

    7 Bone Chuckie

    that looks fantastic!
  9. drlouis

    Problems getting my chicken to turn out good

    I'm a bit paranoid about under-cooked chicken, and I guess I don't completely trust that I have the probe in the coolest part of the largest piece of meat. That's the whole reason. otherwise I'd stop at 165 or 170.
  10. drlouis

    Problems getting my chicken to turn out good

    I do my chickens a bit different, and not at like recommended, but I've never had a dry bird either. the way I do them is to put rub in the cavity, and under the skin as much as is possible. I then add about 1/4 cup of rub to a small square pan and pour most of a dark beer in with it and mix...
  11. drlouis

    First Brisket Done W/Bonus

    Looks good! I love brisket. that pic with no background just don't look right to my eyes. lol.
  12. drlouis

    easter ham

    I got this at an ACE Hardware in Omaha, Ne when I was passing through. I've also seen it in Menards here. I'm sure someone who's more local for you can give you some ideas. Other ideas I've heard is to call tree services and ask, or watch craigslist, &/or put a craigslist or classified ad...
  13. drlouis

    woods for smokeing pork

    like the others have said: Hickory (stronger flavor) and apple (little milder), I like pecan sometimes too. I'll have to try mixing apple and hickory, that sounds pretty good. I usually wind up using hickory because I like a little stronger smoke flavor. It's all personal taste. try 'em all...
  14. drlouis

    easter ham

    didn't soak it. Just thawed, injected and smoked.
  15. drlouis

    Smoker wind break

    I know this thread is kinda old, but I finally remembered to snap a pic of my windbreak. If it's really blowing I add 2 more bungie straps to the bottom, and move the smoker closer to the board.
  16. drlouis

    big smoke day

    my parents came to visit a couple weekends ago, and they've never had anything out of my smoker so I decided I was going to do ribs, got a couple racks of spares, and a rack of beef back ribs. Figured while I was at it I'd go ahead and take my first stab at "pastrami" as well (I now see I...
  17. drlouis

    buckboard bacon first try

    thanks for the input guys. I'll keep that in mind about the TQ, I'd seen another thread with TQ and salt in the recipe so I followed suit, but as salty as it was I'll definitely try the next one without the salt. I kept cuttin', fryin', tastin', soakin'... repeat. Thought I had it, but that's...
  18. drlouis

    buckboard bacon first try

    did this even earlier than the easter ham... I'm perhaps the world's most effective procrastinator. tried my hand at a buckboard bacon about a month ago. used tenderquick, salt, black pepper and a little garlic powder and onion powder for the cure (if I hadn't waited so long to post I'd...
  19. drlouis

    easter ham

    a little late getting this posted, but here's the ham I did for easter. It was a raw cured ham. I injected it with straight apple juice, and then smoked over apple chunks to 165. On easter morning I reheated it to 135 wrapped in foil in the oven. It turned out REALLY good. nice and moist...
  20. drlouis

    Pork Ribs? Not sure

    sounds like "country style ribs". sliced shoulder roast
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