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  1. cabin fever

    Anyone own an Onyx Oven from BBQ Guru?

    I've searched all over the net for advice on BBQ Guru's Onyx Oven smoker, but haven't really found a whole lot of information on them. The only info I could gather about the Onyx is that they are built a lot better than they used to be and that they hardly use any charcoal. What caught my eye...
  2. cabin fever

    Summer time... no thanks!

    I just checked our local weather over on Yahoo and there's a heat advisory in effect from 12:00 pm tomorrow until Tuesday evening. It lists tomorrow with a high of 93 while Tuesday has a high of 98 with a heat index of 105. I don't know about you folks, but this is why I'm not a fan of this time...
  3. cabin fever

    My first time ever smoking with oak, Wish me luck!

    I've been dying to try some simple Lockhart Texas style bbq so I ordered some white oak mini splits from fruitawoodchunks.com. They arrived this morning so I got the 22.5 WSM setup and ready to go. Right now I've got a rack of baby backs and a whole turkey breast on with nothing more than a salt...
  4. cabin fever

    Pitmaster IQ 110

    As some of you may know I bought a Pitmaster IQ 110 a few weeks ago and have had nothing but problems with the unit so I ended up shipping it back. The company just sent me an e-mail saying that they received the 110 and tested it out. They said there was absolutely nothing wrong with my unit or...
  5. cabin fever

    Ordering post oak wood online?

    Does anyone happen to know where I can order post oak chunks or small splits online? Every site that I've found so far only has red or white oak and I'm specifically looking for post oak. If anyone can point me in the right direction I'd really appreciate it.  
  6. cabin fever

    Second smoke with the iQue 110 and 22.5 WSM

    Following the great tips I got from Johnny and Al in an earlier thread, my second cook with the iQue is currently underway. I started with around 8 pounds of charcoal and I buried 2 small chunks of hickory in the middle of the pile the best I could. I've got the top vent opened 100%, the two...
  7. cabin fever

    Second smoke on my 22.5" WSM a disaster, really need some advice

    My iQue 110 finally came in today so I had no choice but to do a quick smoke to try my new toy out. I rubbed a four and a half pound chicken down with a basic homemade dry rub and while I was at it I did the same to a small pack of chicken breast strips. I placed the chicken on a can of ginger...
  8. cabin fever

    What kind of wood do I have here?

    Hey folks, We had around 8 trees topped last summer and we only used maybe a fraction of it in the wood stove for heat during this past winter. Anyway, I was hoping someone here could help me identify exactly what kind of what it is. Any help would really be appreciated.
  9. cabin fever

    Magic dust rub by Mike Mills?

    I found a recipe over on the virtual weber bullet for Mike Mills' magic dust rub and I just wanted to know a few things first before I make up a batch. First off, the recipe calls for sugar. They do mean regular white sugar, right? Also, is the recipe truly the one Mike Mills uses and sells...
  10. cabin fever

    Just got a new WSM 22.5 for $299!

    Well, $315 with tax anyway. I'm gonna head up Saturday to pick her up. It's from a specialty store in Northern VA that deals in  high end kitchen appliance packages. I came across the store on craigslist of all places and they were more than happy to hold one for me. I just printed out the...
  11. cabin fever

    Simple steak seasoning

    I saw this on an episode of Diners, Drive-ins, and Dives while browsing YouTube. It's from a place named Cattlemen's Steak House. The seasoning only consists of salt, black pepper, granulated garlic, onion salt and seasoning salt. Everything seems to be in equal amounts. Just thought I'd share...
  12. cabin fever

    Meadow Creek smokers?

    I came across the below smoker made by Meadow Creek when I was looking at their chicken cookers. It looks pretty solid as they're Amish built in Pennsylvania and I like the idea of cooking over a water pan as I've never been a fan of offset smokers. Anyway, does anyone here own this unit or...
  13. cabin fever

    Powdered smoke flavoring?

    I've noticed that a lot of sites that sell sausage seasonings also sell hickory and mesquite powdered smoke flavorings. Does anyone here have any experience with this product? Is it more or less the same as using liquid smoke in a sausage recipe or is the smoke flavor more natural? I'm getting...
  14. cabin fever

    Opinions needed on a grinder

    I just came across this electric meat grinder on eBay and was wondering if anyone has any experience with this model? It's 3000 watts with a grizzly 3.4 HP and the description notes that it can grind up to 280 pounds of meat per hour on the high speed setting. The stats are impressive to say the...
  15. cabin fever

    Smoke flavor on a pellet grill?

    Pellet grills/smokers have kind of caught my eye these past few months, but I was wondering how the overall smoke flavor is when compared to stick burners or electric smokers? I was browsing the pelletheads forums and have read more than a few posts where members complain about getting zero...
  16. cabin fever

    Honky Tonk Pig rubs and sauces

    Hey folks, I just got back from the grocery store and I picked up 2 new BBQ rubs by a company out of NC called Honky Tonk Pig. One is for pork and beef and the other is for ribs and chicken. I don't normally buy rubs as most of them cost a fortune (usually $5.00-$7.00), but these were only...
  17. cabin fever

    Anyone here own a Green Mountain pellet grill?

    I've read that pellet grills are 100% wood fired so if this isn't the right section to post this in then I apologize. Anyway, after comparing the Traeger Lil Tex to the Green Mountain Daniel Boone over at pelletheads.com it seems like the DB would be the better of the two. With that said, how...
  18. cabin fever

    All smoke woods provide the same flavor?

    I was just doing a google search for bulk smoke woods and I came across the site http://www.cookinpellets.com that had the following to say about the various types of smoking woods. "We have decided to offer only 1 type of pellet. It is our Perfect Mix. And occasionally we will have 100%...
  19. cabin fever

    First cook on the Smokin-It model #1 w/pics

    Hey folks, My Smokin-It model #1 arrived Wednesday and I seasoned her up right away. I smoked 2 racks of spare ribs using a simple homemade rub and three hickory wood chunks. They were on for 5 hours at 225 and so far are the best ribs I've done. I was really impressed that I had perfect thin...
  20. cabin fever

    Quick question about new horizontal sausage stuffer from LEM

    I just noticed this new LEM stuffer at the Bass Pro site that comes in both 5 and 11 pound models. I think the price is pretty decent especially for the 11 pound model, but the description says "four different stuffing tubes included and a choice of fast or slow stuffing speeds". Since this...
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