Recent content by billrigsby

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. billrigsby

    Need a new smoker

    Yeh it got here, after a 2 week wait, noticed a big rip in the carton, I was bummed. Pulled it out was not bad, afew samll dings and abrashions. Still I had to call, First test of Customer Service. Excellant they tracked the order, then told me that even though it was drop shipped from the...
  2. billrigsby

    Need a new smoker

    Finally did it, ordered the CookShack 025, 1-2 week delivery, replacing my Masterbuilt and I use "Master" loosly. I should have no regrets, Thanks Smokie Okie for the suggestion!  
  3. billrigsby

    Choosing A Good Electric (CookShack vs Bradley vs Traeger?)

    I would think low and slow for brisket (I am usally at 225-250) so it should be fine, I see your point about chicken tho. Bill
  4. billrigsby

    Choosing A Good Electric (CookShack vs Bradley vs Traeger?)

    What is the venting problem you mention, why no good for brisket and chicken? I just trashed my MES and am just about set on the Cookshak. Bill
  5. billrigsby

    Need a new smoker

    I am looking to relace my MES that took a crap after 2 pork butts this weekend. Any one had any experiance with..Smokin It This looks to be well built. Any other suggestions on a WELL BUILT (not MASTERbuilt) electric smoker. I don't need the programmable aspect, but I did pull all the...
  6. billrigsby

    Heres the results of the Italian Fatty

    Heres what I went with, 1st added the Asiago, then a layer of Hot Capicola. Another Cheese layer this time Romano, and then the Sopressato. The last meat layer is the Salami, Pepperoni. Some Black Olives, and Mozzerella Cheese. Amazingly I got it all rolled up withoput a hitch...
  7. billrigsby

    Idea for an Italian Fatty, Input Please?

    Heres what I went with, 1st added the Asiago, then a layer of Hot Capicola. Another Cheese layer this time Romano, and then the Sopressato. The last meat layer is the Salami, Pepperoni. Some Black Olives, and Mozzerella Cheese. Amazingly I got it all rolled up withoput a hitch. Then I rolled the...
  8. billrigsby

    Idea for an Italian Fatty, Input Please?

    Doing an Italian themed dinner Sat, Grilled Chicken stuffed with Italian Sausage, Spinach, Ricotta, and Romano Cheese, Topped with Marsala Wine Sauce . (Idea from a commercial for an Italian Grill, don't remember which one). Will also do a fatty and some ABTs. Was thinking of Sausage stuffed...
  9. billrigsby

    First Try at a Fatty, We Are Hooked!

    Did my First Try at a Fatty, as I said....We Are Hooked! Did a Pizza Fatty, gathered together some Hot Italian Sausage, Thick Sliced Bacon, Peperoni, Salami, Sauce, Mozzerela Sticks, Onions and Peppers. If I had to do it again, Oh I will, would use thinner Bacon, More Sauce, and More +...
  10. billrigsby

    Smokin Cheese in the MES

    It is a "smoke generator" Makes smoke without the heat. http://www.smokepistol.com/ Bill
  11. billrigsby

    Smokin Cheese in the MES

    Loaded up the MES with some Sharp Chedder, Pepper Jack, Guda, and Danish Fontina.... Reduced 96% 2048 x 1536 (812.28K) //and fired up the Smoke Pistol Reduced 96% 1536 x 2048 (821.18K) // Got some good smoke going and let em go for about 4 hours Reduced 96% 1536 x 2048...
  12. billrigsby

    Beef Back ribs in the MES

    Here are the MODs on my MES............ I have been using my smoker and had it stored under my side table, had to move it each time I wanted to use it. So I decided to mount it to the bottom of the table. First I drilled and tapped the mounting bolt, and fastened some sliders to the bottom of...
  13. billrigsby

    Beef Back ribs in the MES

    Did 7# of Beef Backs today in the MES, came out great! Prior to the rub.... Reduced 96% 2048 x 1536 (802.21K) Rubbed and ready to go... Reduced 96% 2048 x 1536 (815.73K) After the 3.5 hr spritzing every 1/2 hr with Texas Mop BBQ Baste see below) (added .5 hr due...
  14. billrigsby

    Whiskey soaked wood chips?

    Has anyone ever heard of or tried soaking their wood chips in whiskey as opposed to water? A co-worker mentioned this to me, he has never done it but heard it somewhere.
  15. billrigsby

    A Chile Roaster for your grill

    Maybe a bit off topic, but if you have a smoker chances are good you have a grill too. I was thinking of making something like this, At this price why bother. He also has smaller and larger models. Reduced 67% 300 x 242 (57.06K)...
See more
Top Bottom
Back
Clicky