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  1. micklouie

    Smoking Steelhead Trout Question

    I would like to use my smoker to cook some steelhead trout for xmas. I don't want the typical cold smoked fish but cook it like you would on a bbq grille. I don't want to brine, let rest, and cook at 170 degrees.  Can I season the fish and crank up my smoker to 325-375 and cook traditionally...
  2. micklouie

    Brisket - Smoke one day and oven the next?

    From what I understand/read is that you pull it at 185 and wrap it in foil to rest and the temp will go up to 190+. I guess I should have let it go a little higher. I guess it never reached that sitting in foil? The issue with the grain is I can't figure what the grain looks like. With all...
  3. micklouie

    Brisket - Smoke one day and oven the next?

    I smoked the day before for about 4 hours and it reached 145 and took it out. Wrapped in foil and let cool. Took it out the next day and put it at 230 in my oven. I wrapped in foil with some drippings. It took about 5-1/2 hours to get to 185.. I had the oven pushed up to 325 at the very end...
  4. micklouie

    Brisket - Smoke one day and oven the next?

    On average how long would a 8-12lb cut of brisket take to get to that temperature? I might only have 4-5 hours to smoke the day before. thanks for your advice Mike
  5. micklouie

    Brisket - Smoke one day and oven the next?

    Why must you get the meat up to 140? I want to do this before christmas and might not have enough time to get it up to the temp you mentioned. will this make the meat bad? Thanks, Mike
  6. micklouie

    Baby Back Rib with a Pepper Rub. Any recipes?

    Looking for a rub recipe where you don't use BBQ sauce. I tried a beef rib in Texas where it was a dry peppery rub on it. It was delicious. Any one have any good tips? Most rubs include brown sugar and paprika. Thanks, Mike
  7. micklouie

    Finally got the garden hydro's going

    How did you make those plant containers? Look like they work. Thanks, Mike
  8. micklouie

    Smoked Salmon

    Did you brine before?
  9. micklouie

    Chips, Chunks or Pellets?

    I have purchased the Master Forge from Lowes. I was lucky to get a dent and ding deal from the manager. I love the smoker. I have used it on chicken, pork butt, and ribs. Purchased another rack to make it 5. Don't know why they onnly give you 4? I did 9 racks of ribs in there. My friends told me...
  10. micklouie

    Any issues with smoking a boston butt and jalepenos together in the smoker?

    Wondering if the butt or the jalapenos will take on favors from each other? I heard some things that a clean smoker for the jalapenos is important since it could take on any stale flavors from the smoker. I would appreciate any tips. I wanted to try and make some chipotle peppers this time...
  11. micklouie

    Left over Unfinished Hickory #3 Flooring used for chips?

    Thanks for your input. I had a question about your response. So all these bags of chips/chucks we buy to use for smoking has a complete clean track record of no insecticides used on them? Wouldn't we be worried about every tree we use for smoking could have some type of water contaminated in...
  12. micklouie

    Left over Unfinished Hickory #3 Flooring used for chips?

    I have some left over Hickory flooring that have never been treated. Could I cut it up into chucks and use it in my smoker? I wouldn't think it would be bad since it has never treated with any chemicals. I'm going to double check with my flooring supplier just to make sure they didn't put...
  13. micklouie

    Can I buy pre-cooked sausage and smoke it or do I need uncooked? Not sure what to do? Tips

    I been wanting to try to smoke sausage. I see the Brats in the grocery store and wonder if that's a something that will work. I don't have the capabilities to make my own right now. I have had some sausages at some local BBQ joints and want to give it a try. Do I need to go to a butcher or will...
  14. micklouie

    Almost ready to give up smoking pork....

    I have had 3 failures already with smoking pork. I have done the steps that are most popular in the smoking process with pork. Tried Baby Back Ribs, Pork Boston Butt, Pork Spare Ribs. Did the rub overnight. Let sit out. Warmed up smoker. Have a new thermometer other than the smoker. Kept...
  15. micklouie

    Re-using Smoking chips/chunks

    Does anyone have an opinion for using burnt chips in the smoker. I have left over chips that didn't burn up in the smoking process. Do you think is a waste or can this been re-used? They seem to have some good smoke still left in them. I hate throwing stuff away. Thanks, Mike
  16. micklouie

    Master Forge smoker at Lowes

    I might try the ecourse. I did get the internal temp around 165-170. It just dried out too much I think. I thought of looking at some local used appliance shops for those gaskets. Thanks for your thoughts. Mike
  17. micklouie

    Master Forge smoker at Lowes

    I have 2 digital thermometers that read pretty close to what the door reads. I know not to trust that though. Maybe I will try to cook at lower temperature? I'm concerned about the meat being cooked properly. Most of time I'm checking it reads meat temperature low. Isn't wrapping it in foil...
  18. micklouie

    Master Forge smoker at Lowes

    I have a question. I purchased my Master Forge smoker this spring. Got a deal for a ding and dent special from Lowes. Seasoned it well. Did my first attempt with a chicken from our organic food store. Turned out really juicy and flavorful. Then went for the Boston butt pork roast. It tanked bad...
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