Recent content by Kevin MM

Thanks for your help!!

Has anyone ever smoked trout before. My mother keeps asking me to cook it for her and I don't think she will try anymore of my food until I cook trout for her. Any suggestions would be great?

Tonight I did chicken thighs with the skin for the first time and it came out great. I was able to keep the temperature around 300 and it was perfect.

Could you give more information on how you cooked the chicken thighs? I would like to try cooking thighs but I have read mixed reviews. Most people say that the skin does not come out good, I wonder if you are better off using skinless chicken thighs?

I never did wings before, what temp did you use and for how long?

What temperature did you keep it around?

I'm dealing with the same problems with mine, I spend all this money on a DigiQ, meanwhile I have been going by the temperature on the lid. I'm not sure where the best place is to put the clip to get an accurate reading.

So I thought the pulled pork came out good last night, I cut the 7.5 lb pork shoulder into 4 pieces. They smoked for four hours and then placed into the brine. They cooked in the brine for 2 hours and 40 minutes, I know it's less time then other peoples but the internal temperature was 168...

Thanks for the info.. I was thinking about using a 1to 1 ratio of bass ale, one for me and for the braise!! I bought two 7.5 lb boneless pork shoulders and will do 4 hours smoke then check it at 3 hours in the pan. I assume I can take it off if it's at 195 degrees? I bought two clay saucers...

In the braise is their any beer I should stay away from or any recommended? Should I use water in the braise or just add more beer?

Chuck your braised pulled pork looks great! How did you know to take it off an hour earlier? When I read Mikes it said it was timed and not by temperature. I'm thinking about doing it this way is their any advice or would you change anything from your last one that would make a difference?

The first pulled pork that I smoked was 9.5 lbs. at 225 and took around 13 hours. If I didn't want to do an overnight smoke then I could always just do two 4.5 lb pork shoulders? Am I correct in this thinking?

Why do you attach the alligator clip to the skewer and not the grate itself?

I'm new to this and would like to smoke more often. Right now I have done baby back ribs and pulled pork. What other things are you guys cooking if you do it every weekend? I was thinking of doing chicken thighs but I read good/bad reviews about cooking them because of the way the skin comes out.