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Got my first Maverick for Christmas, wife says I can buy one a year. That's like me mandating she only color her hair annually.

Clover Ridge Smokers wrote:Great question DC. Why do I live here?

Walleye?

Just sayin, that's why I drive 20 hours every year to Minnesota

Forever draggin wrote:How do u boys feel about 116% size differential n the fire box?

Having a FB a bit on the large side is a good thing in my book. jm2cw

I cook until the slab starts to tear when I pick it up length wise with tongs then I slather on the glaze, open up all my intakes and let it sit for the 15 more minutes to let the glaze set in.

it is just slightly too salty for my tastes.before smoking, i soaked in cold water 1 hr, changed water, soaked a 2nd hour. this recipe may need a 3rd hour fresh water soak. I keep changing water every 30 minutes until the water is clear after a 30 minute sit also, the meet is not very smoky tasting...

Man, that's gonna slice up nice!

Here is the base formula I use. I weigh everything in grams. Basically I divide every number by 50 and that gives me the amount to add per pound being cured. You add whatever you want on top of this but this ratio keeps you in the safe zone for curing. Hope this helps. I put my bellys in vac pac bag...

RF here, when I started my quest for a smoker I had it my head that I wanted to be able to light the fire, plug in the guru and get some sleep for those 12 hours smokes. OK, so the RF will never let you sleep more than an hour, the guru never quite understands it is hooked to a RF so scratch that ad...

Fine looking bird!

OK, so the duck has been smoked and while I failed to grab a pic before the wife carved everything up here is my photo proof. http://i1241.photobucket.com/albums/gg510/capgman/Smoker%20Pics/duck3_zps13e45aae.jpg This bird was very tasty but let me share some observations. The brine was too intense, ...

I manipulated my basket by adding expanded metal to reduce the length available to the interior of the basket. I wanted a more compact hot area of coals that would lend itself to a cleaner burn of new logs I add. My box is 30 sq with the rails giving me 2 inches on the sides but my basket spacer kee...

If the last post is screwed up, I'm not sure why the pics seem to be overlapping unless it is just my computer.

OK folks in an effort to follow the :rulz: For the record I started with your basic Duck purchased at ALDI's http://i1241.photobucket.com/albums/gg510/capgman/Smoker%20Pics/duck1_zps40789698.jpg The following were my brine ingredients http://i1241.photobucket.com/albums/gg510/capgman/Smoker%20Pics/d...

I use pecan when ever possible for turkeys but fruit wood is good as well. If you are using Mesquite I'm of the thought that you might want to tone it down with some basic oak as poultry seems to really pick up the smoke flavor. But then I've never cooked with straight mesquite so take that thought ...

Neighbors across the street bought 6 slabs from me today so it looks like the duck may get company. I gotta do some digging and see if I have any spares in the freezer. At least the wood useage makes a bit more sense that way.

Cool, Thanks for the heads up on the early salting Pete I'm going to brine a day early then and just let the bird equalize an extra day in the frig after being rinsed and patted down from the 6 hour brine. My thought was to keep Pops around 225 until the Duck hit 155 and then sprtitz with olive oil ...

Well, my Illinois Christmas plans came to a screeching halt last Saturday when my wife ended up in the hospital for some unexpected tedious surgery. Long story short, while it's very good that we live near quality health care our Christmas travel plans have been cancelled as her recovery begins. Whi...

When folks want me to knock out a ham for them I put the critter in a medium shallow foil pan and set it in the coolest spot I can find. (lower nose on Pops). After about 3 or so hours I drizzle on whatever glaze they might want or about a cup of 7up if nothing specified and seal everything up tight...

I don't know what size city you are in but if you have an asian market they will have bellies and at decent prices. If you have a grocery distribution center nearby they will often sell at cost plus 10%, you are just stuck with what ever brand they carry. they wont advertise but if you call you will...

Actually, I didn't know that you would freeze them..when you re-heat them, is it just in the oven? You can re-heat in the oven no problem. Let the ribs thaw out in the frig a few days then transfer to a pan I use a shallow roaster that has a rack. Pour in 1/4 cup of liquid I do apple juice or cola,...

I'll vacumm pack and freeze 16 of them to carry North for Christmas

Looks like a few more are ready to come off





I tossed on a few Baby Backs for the game today - War Eagle !

this is definitely the season for smokin cheese.

20 slabs are on ole Pops today, Christmas presents for family and friends. Oh sure it leads to new customers throughout the year but it's the thought that counts right

I run a 250 and here is my method, take it for what it's worth. I lay a base split kind of like a security blanket, I fire up a full chimney and spread that over the base split. Add a chimney of unlit and lay 2 splits across that. I used to toss in both chimneys fully fired but it just seemed to get...