Recent content by Nikolai

Hi guys! Okay so after raving about my smoked meatloaf to friends I've been asked to make another. A perfect time to try a fattie also! Used Bob Evans country sausage heavily coated with the dry rub the Neely's use: 8 ounces paprika 4 ounces sugar 2 teaspoons onion powder Stuck the fattie in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by reardon: just curious, were the drippings from the meatloaf going into the beans? thanks </div></BLOCKQUOTE> Yep!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Oleksak: Hey N could you throw in there what ya did to it? Wood etc? Thanks looks great and would love to try one myself. Thanks...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan D: Getting a slow start, but got things in the WSM and am in casual mode letting it do it's thing... (linky pic to gallery) Feel free to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Michael: Oh...I reccomend to try a little bit of pork, or italian sausage in the mix, all you need is 1/4-1/2 lb, really adds some extra flavor...

Hi guys, we had a great Labor Day smoke session and made our first WSM Meatloaf! WOW!!! The flavor was great, and I already know Im going to crave this. Might look a bit over done in the pic, but was very moist. We cooked a 3lb loaf (basic recipe from the site) and it took about 2hrs...

these turned out awesome! 6hrs exactly. I really liked the ET73, was able to keep in in the kitchen and it worked flawlessly the whole cook.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Atkins: Thanks guys. In terms of cooking longer - do I foil longer or cook naked longer? What's best do you think? </div></BLOCKQUOTE> Unless you...

Hi guys, just checking in to report my 1st smoke of 2008 with my brand new Maverick ET73! Doing 2 fat slabs of BB using a hybrid BRITU style. I was puzzled because my temp was still 279 (according to the ET73 on the top grate) after sitting for an hour! When I added the slabs the temp...

Guess not! Just saw another recent thread about this and answered my own question!

Hi guys, the high temp here this weekend is 13F. Is that too cold to smoke something? Im hoping to have my ET-73 by then!! Thoughts?