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  1. bishop916

    Smoked turkey, breast up or breast down?

    It's been a couple years since I've smoke us a turkey... I've tried breast down but it was kinda deformed afterwards (grate marks, etc)  Any thoughts on moistness either way?  Also, I plan to inject it with a chicken broth/butter/garlic/cajun mixture... I've read there is danger of contamination? 
  2. bishop916

    We got TBS!

    Turkey in the UDS... Can youuuuuuu dig it??!? - B916
  3. bishop916

    UDS tomorrow

    Getting my UDS delivered tomorrow, - pretty stoked at this point! My only issue is that the guy that designs them cuts a small access door in the bottom. I asked about this and he said it acts as the intake and has never had problems with it. I was wondering if sealing it off with some silicon...
  4. bishop916

    Brisket for the 4th

    Started off hot - REAL hot! Opened door on the ol' Smoke King and let er cool down, still running hot 1 hour in... gonna let it cool down to 190 before I do anything else to it..  01:15 :::  254º
  5. bishop916

    Hello again from NorCal

    Its been an interesting spring here in the 916; warm, cold - still cold, still raining? Geez, if I was a hibernatin' critter I'd be back in the hole again... - but it looks like summer has smiled on us finally, so here I am once again to bring some sweet smoked goods and the occasional Q-View to...
  6. bishop916

    Wet or dry?

    The eternal debate. I was watching 'Man vs. Food' and saw a special on Rendevous in Memphis, TN. They apparently do a legendary dry rib. This got me to thinking about it and how it is prepared differently than a wet (sauced) rib. They do some sort of vinegar baste and then the seasoning. No...
  7. bishop916

    How has everyone been?

    I'm still out here, now a man in his 40's - waiting for the weather to clear to start some Q'ing again. Mr. Bishop does not like the cold rain. Anyways - hope all is well in the land of the TBS. Bishop916
  8. bishop916

    Good to be back!

    My home PC died. Board was down. Dark times... All hail the SMF community and y'alls purdy TBS!
  9. bishop916

    Mesquite!?!?!?!?!

    I used mesquite on my pork ribs ...and it turned out great! Mesquite base-smoke with handfuls of hickory, apple and some cherry chips every half hour or so during the '3' of the 321 method. Good stuff. I tried it due to my family's reaction to the heavy hickory flavor I like and have been...
  10. bishop916

    Chips burn no smoke

    So chunks I've found I can let em get some flame up and then blow em out and move em to the side for some good volume of tbs. chips? flame out, no smoke. foil burns too so i dunno - I may have to go all chunk from now on.. suggestions?
  11. bishop916

    Go Packer! w/ Q-view!

    There is nothing like the crowing of roosters, the baying of the dogs and the sweet smell of smoke to wake you up in the morning! The packer! (@ the crack of 0600 hrs) Rubbed with brown sugar paprika, onion powder, garlic powder; dusted with memphis style bbq seasoning while on the grate. I'm...
  12. bishop916

    Free ECB!

    Went over to my other email address, for kicks, - saw a log from FreeCycle posted, .. decided to check it out... and ended up with... a FREE ECB! If anyone could point me in the right direction for some good ECB mods that would be great! (edit: I would search the term, but if you knew how many...
  13. bishop916

    To cure or not to cure...

    ...that is the question Much to do has been made about this seemingly age old question. I am leaning towards 'yes' as I plan to distribute the jerked beef to friends and family. So... How do you cure? I have read that salt will do it, yet some use Instacure and Tenderquick... where are...
  14. bishop916

    A view from the Q!

    First of all, Happy 4th of July everyone! May the day be a good one for you and yours. Planning an all-day smoke of brisket, chicken and pork ribs. Here is where it all starts at the-crack-of-dawn-thirty: Lookin' good in the neighborhood! More to follow...
  15. bishop916

    mesquite for pork butt?

    I wanted to do a brisket this weekend with a mesquite based smoke, enhanced with jd chips and cherry. I will be adding chicken quarters about the same time i foil the brisket. Due to late comers I might want to throw down the extra pork butt I have in the freezer. would the mesquite smoke...
  16. bishop916

    My first piece of butt!

    My first butt is on the grill. Nice piece of meat. here is a pic of the meat, starting off... More to follow...
  17. bishop916

    CGSP firebox ash drawer

    Had a little trouble getting the ash drawer out of the firebox mid-smoke last weekend. I couldn't dump the ashes and it worries me a bit with a long smoke planned for the 4th. It seems maybe it expands when it gets hot somehow, and gets stuck about a third of the way out; works fine when...
  18. bishop916

    First real smoke on the CGSP

    All mods are in, (check) Grass in back yard is cut down to not be a firehazard. (check) Got the grill back there in place. (check). Smoke ON! I seasoned the rig for an hour or 2, then threw on a nice cheese stuffed fatty to get it going. Good stuff! Day 2: Happy father's day to me! I wiped...
  19. bishop916

    Walmart no longer carrying Royal Oak?

    At Walmart, as is usual, - saw a guy loading up a cartful of Royal Oak. I mentioned the possibility of smoking some meat, and we got to a short conversation about Royal Oak Hardwood lump. Apparently the guy was loading up due to Walmart discontinuing stock of Royal Oak Natural Wood Charcoal? Is...
  20. bishop916

    last time on gas; chicken

    Welp, almost all mods in place on the CGSP, had enough time to throw together something for a fine Memorial Day dinner. Rubbed the some chicken down with some Memphis Style Seasoning + brown sugar, let rest. Smoked for 1 hour with mesquite & cherry; coated thoroughly with beer infused Kraft...
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