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  1. khuhner

    Memphis BBQ Sauce Recipe

    Sure, why not! The recipe has white pepper, which you substitute half with powdered cayenne, or all of it. This way the sauce is still smooth. You can add red pepper flakes as well :) K
  2. khuhner

    Trouble Getting 200+ F Temps

    The racks were in there when it was handed down to me. I believe my father got them in the Air FOrce from equipment that was being replaced. He really bragged about those grates :) Kurt
  3. khuhner

    Trouble Getting 200+ F Temps

    I have never got it over 200. I believe my father did, but the original burner in there seemed weak so it was replaced with the one in there now. I thought it was find, so it may need a cleaning, or more powerful burner... Kurt
  4. khuhner

    Trouble Getting 200+ F Temps

    Well I think the thermometer in the door is slightly off (low by 10-15 deg). I figured this when I used (and subsequently "smoked" the transmitter , see the thread for my embarrasing skills) a Maverick ET-73 and noticed it was 10-15 deg hotter than the door thermometer. Kurt
  5. khuhner

    Trouble Getting 200+ F Temps

    Ahh, that sounds like a tip. I dont know exactly what it's used for other than letting smoke through and protecting the fire from dripping, but I could be wrong. I think I'm going to insulate the cabinet better and try without this tray. Kurt
  6. khuhner

    Trouble Getting 200+ F Temps

    No
  7. khuhner

    Trouble Getting 200+ F Temps

    My father built the propane smoker below. It has a vent on the top of the cabinet, and one at the bottom on the front of the cabinet. It has a single burner (low pressure) and a cast iron chip pot. So I've done a couple of smokes in the cabinet and am struggling getting the temps above 200 F...
  8. khuhner

    Propane powered Plywood Smoker Build (Pics)

    Great looking cabinet! I like the smaller door at the bottom to tend to the fire without losing heat. Someone mentioned insulation. What would you insulate these with? Kurt
  9. khuhner

    I did the Maverick ET73 mod with links and pics

    So here is the ET-73...It appears it's still working : So I smoked a steelhead trout filet (brined overnight), chicken tenderloins, wings, and two slabs of pork ribs (from Costco; they have access to some huge pigs, as these ribs were massive!). The chicken and ribs were coated with Jeffs...
  10. khuhner

    I did the Maverick ET73 mod with links and pics

    I seem silly now...... I was drunk with excitement smoking in the cold and didnt think about that... Kurt
  11. khuhner

    I did the Maverick ET73 mod with links and pics

    I received an ET-73 for Christmas and used it for the first time today. Very nice features. However I noticed after the smoke that the transmitter was quite smoky. I had it hanging from one of the grill racks inside the smoking chamber. Is that OK for the unit? The instructions didnt say...
  12. khuhner

    Brine for Cornish Hens?

    OK, so here is the final result. I used the Hillbillies brine that was posted (Thanks for that!) and brined for 2 hours. On the next attempt I may brine a bit longer though. I added a spicy soy ginger glaze that was great, even the wife approved. Thanks everyone for their input. Kurt
  13. khuhner

    Tasso!!

    Great job, congrats! Now onto Andouille...
  14. khuhner

    Tasso!!

    It definetely has a punch to it along with some depth. I recently had a potluck at work and made Jambalaya Pasta: http://www.foodnetwork.com/recipes/e...ipe/index.html I substituted the Ugly Brothers homemade tasso (6-8 ounces) for the Andouille and omitted the shrimp (havent seen shrimp in...
  15. khuhner

    Tasso!!

    And it has no substitute in cajun dishes . I recently made a batch from this site (I did the Cured Tasso) http://www.uglybrothers.com/RECIPES/cajun.htm It worked out well! Kurt
  16. khuhner

    Brine for Cornish Hens?

    Hah! Well we live in the city, and go upstate a couple times a month. Since it's the holidays we probably wont be back this month and we are shutting it down Jan-Feb-Mar. So I'll need to cook in the oven until then . However I will definetly fire up the smoker in the Spring for round 2...
  17. khuhner

    Smoking Meat Book - I Need Great Recipe Submissions

    First congratulations on the book! Very exciting.... I happened upon your post shortly after posting a memphis bbq sauce recipe. http://www.smokingmeatforums.com/for...ad.php?t=85648 Kurt
  18. khuhner

    Memphis BBQ Sauce Recipe

    Since I asked for a brine recipe in the poultry section, I figured I'd donate one back to the smoking masses! I have tried somewhere between 8 to 10 versions to get to this one. Enjoy. Memphis BBQ Sauce: 2 cups ketchup 1/2 cup apple cider vinegar 1 cup water 3 Tbsp light brown sugar 2 Tbsp...
  19. khuhner

    Brine for Cornish Hens?

    I've found a lot of posts about Cornish Hens, and I'm thinking of doing some for Christmas Eve dinner. Many of the posts mention they brined the birds, but I would like a little more detail, for a newbie :) So if any of you wouldnt mind giving up a brine including specific quantities, I'd...
  20. khuhner

    Helleaux From Louisiana

    Welcome to the forum! I grew up outside of New Orleans, and now find myself in New York city. I've resorted to making my own tasso. Next up is andouille...would love to hear any ideas you have! Kurt
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