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Recent content by sawhorseray

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  1. sawhorseray

    Pan Seared Pekin Duck With Black Currant Sauce & Roasted Baby Potato’s

    HIT IT OUT OF THE PARK WITH A GREAT WRITE-UP NICE WORK CIVIL!
  2. sawhorseray

    Another gizmo!

    I JUST SAW THAT ON YOUTUBE LAST NIGHT, RATED THE BEST. I'LL GET ONE WHEN WE GET THE TT LATER THIS YEAR, LOVE THE IDEA OF PROPANE. ALWAYS USED GAS HONDA WHEN I HAD MY CABOVER. STILL GOT ALL THE 30AMP SURGE PROTECER STUFF TO FIT THAT, EVEN THE 50AMP ADAPTER. RAY
  3. sawhorseray

    Pk 100 smoke quality

    I'VE NEVER TRIED ANYTHING LIKE THAT, HOW'D IT WORK OUT? I USUALLY SPIN WHOLE BIRDS ON MY KETTLE OR SMOKE THEM INDIRECT, WORKS FOR ME.
  4. sawhorseray

    Pk 100 smoke quality

    IS THAT A CURED CHICKEN WHERE SODIUM NITRITE WAS USED TO CURE? THE PHRASE "SMOKING" CAN HAVE A LOT OF DIFFERENT MEANINGS. "SMOKING" A YARDBIRD ON A KETTLE OR OFFSET IS A COMPLETELY DIFFERENT GAME THAN SLOW "SMOKING" A CURED BIRD.
  5. sawhorseray

    Pk 100 smoke quality

    NEVER A GLITCH FOR ME EITHER, THE PRICE SURE HAS GONE UP, LIKE EVERYTHING ELSE
  6. sawhorseray

    Pk 100 smoke quality

    NICE TO SEE A COUPLE OTHER GUYS HAVE THESE, GREAT UNITS!
  7. sawhorseray

    A NEW YEAR, SAME OLD STUFF !!!

  8. sawhorseray

    Pk 100 smoke quality

    SMOKED SAUSAGE USUALLY TAKES RIGHT AROUND SIX HOURS TOTAL TO GET TO AN IT OF 152º, WHICH WAS WHEN I LIKED TO PULL THEM OUT FOR A BATH. I'D USUALLY GO WITH TWO, SOMETIMES THREE PANS OF CHIPS DURING A SMOKE. I HAVEN'T SMOKED A BATCH OF SAUSAGE I MADE IN MAYBE OVER A DECADE, AND SMOKING SAUSAGE WAS...
  9. sawhorseray

    Let's start 2026 by smoking some ribs!

    GREAT WAY TO BEGIN THE NEW YEAR, SOME FINE EATS THERE, GOOD JOB!
  10. sawhorseray

    CI SKILLET RIBEYE

    THANKS TEX! I BELIEVE THAT LETTING THE MEAT SIT IN THE FRIDGE UNCOVERED FOR A COUPLE HOURS AFTER BEING SALTED HELPS WITH THE CRUST. THINK I READ THAT SOMEWHERE, GETTING SO OLD TO WHERE THINGS GET FORGOTTEN FROM TIME TO TIME, BEATS HELL OUT OF NOT GETTING OLDER!
  11. sawhorseray

    Pk 100 smoke quality

    I CHANGE THE PAN AS NEEDED EVERY HOUR OR TWO AS NEEDED FOR MORE SMOKE, KEEPING THE VENTS 1/3 OPEN. WHEN I'VE HAD ENOUGH SLOW SMOKE I CLOSE BOTH VENTS AND FLIP THE SWITCH TO THE 1250 WATTS UNTIL I REACH THE DESIRED IT OF THE MEAT I'M SMOKING. WHEN SMOKING SAUSAGE I ALWAYS STARTED OUT WITH THE...
  12. sawhorseray

    Pk 100 smoke quality

    THE BOWL THAT COMES WITH THE SMOKER IS FINE, LEAVE IT. NO FOIL OVER THE CHIP PAN, THE BOTTOM TRAY WILL AVOID ANY FLARING. THE GUYS AT PS ARE PRETTY GOOD ABOUT RESPONDING BUT SOME OF THEIR RECIPES HAVE CHANGED QUITE A BIT OVER THE YEARS. HERE'S A COUPLE OF THREADS FROM OLD COOKS WHEN I FIRST CAME...
  13. sawhorseray

    Pk 100 smoke quality

    I KEEP MY WATTAGE ON THE 625 WATTS UNTIL I NEED MORE THAN A 165º SMOKE. THE PANS NEEDS TO BE CHANGED ABOUT EVERY 60-90 MINUTES, GETS PERFECT TBS. YOU CAN ALSO SET THE WATTAGE TO 1250 AND THE DESIRED SMOKER TEMP TO 250º, SMOKE BUTTS AND PRIME RIB ROASTS. I'VE NEVER CLEANED THE INSIDE WALLS OF MY...
  14. sawhorseray

    Pk 100 smoke quality

    I'VE HAD MINE FOR OVER TWENTY YEARS, NEVER WHIPPED UP A BUNCH OF GOOP TO PUT ON THE BURNER LIKE THAT VIDEO SHOWS. THEY USED TO RECOMMEND SPRITZING A LITTLE WATER FROM A SPRAY BOTTLE ON THE SAWDUST BUT IT WASN'T NEEDED. TRY FILLING THE SAWDUST PAN WITH APPLE OR HICKORY CHIPS 3/4 FULL, LEVEL THEM...
  15. sawhorseray

    Christmas is over...

    I CAN'T RECALL EVER HAVING GUMBO BUT YOURS SURE LOOKS AND SOUNDS GREAT, NICE STEP-BY-STEP THERE TOO CHARLES. NEVER HAD OKRA EITHER, IT SURE LOOKS TO BE SOME TIME AND WORK INVOLVED. I MIGHT HAVE TO DO A TOUR OF THE SOUTH, NEVER BEEN EAST OF TEXAS. RAY
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