subject:"\[CnD\] Smokers"

Re: [CnD] Smokers

2016-07-10 Thread Carlos Taylor via Cookinginthedark

I have a MasterBuilt electric smoker.  It has a digital control panel, but it 
only has 5 buttons.  I have the same smoker Dale Campbell has.  Check out 
episode 238 of Cooking In The Dark.  He does a very good job of explaining how 
it works.
> On Jul 6, 2016, at 4:41 PM, Mike and Jean via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Which model smoker do you have?  Does it have a dial setting or is it 
> digital?  Thanks
>
> -Original Message-
> From: Carlos Taylor via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, July 06, 2016 12:53 PM
> To: cookinginthedark@acbradio.org; Charles Rivard <wee1s...@fidnet.com>
> Cc: Carlos Taylor <cetayl...@gmail.com>
> Subject: Re: [CnD] Smokers
>
> Most times, I smoke at a temperature of 225 to 250, depending on what I’m 
> cooking.  Yes, it does take longer, but you are cooking on low heat.  The old 
> saying, low and slow, definitely applies to smoking.  Actually, my 
> MasterBuilt electric smoker doesn’t go any higher than 275 degrees, much 
> lower than most items cooked in an oven.  Dale Campbell has some archived 
> Cooking In The Dark shows that involve using a smoker.  He describes his 
> smoker, which is the same one I have, and explains the process of preparing 
> whatever he’s smoking.
>
>> On Jul 6, 2016, at 12:45 PM, Charles Rivard via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> Smoking is also not dangerous.  It is perfectly safe whether the cook
>> is sighted or blind.
>>
>>
>>
>>
>> If you think you're finished, you! really! are! finished!!
>> -Original Message-
>> From: Carlos Taylor via Cookinginthedark
>> Sent: Wednesday, July 06, 2016 9:32 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Carlos Taylor
>> Subject: Re: [CnD] Smokers
>>
>> I’m not trying to bash your friend, but apparently he doesn’t really
>> know what he’s talking about.  I’ve smoked small quantities of food
>> with no problem.  Smoking is often done for the flavor, not
>> necessarily for preserving.  Additionally, spices and sauces aren’t
>> expensive.  Store bought sauces and spices are quite tasty, although
>> some like to experiment and make their own rubs and sauces, but it by no 
>> means has to be expensive.
>>
>>> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark
>>> <cookinginthedark@acbradio.org> wrote:
>>>
>>> I want to learn how to use a smoker. My friend believes I might have
>>> challenges. I think it's because I'm blind. His comment is below. Not
>>> posting this to bash but maybe a learning experience can begin.  I
>>> suppose there might be books right? Until I locate one, any helpful
>>> tips for a beginner will be appreciated. I plan on getting a
>>> masterbuilt in August, unless someone has other ideas.
>>> Have you ever tried smoked salmon? I cant see you smoking meat
>>> because it is very time consuming. Also i think it is a little
>>> dangerous because of the whole visual aspect. Along with the
>>> ingredients plus special woods special sauces lots of start up cost
>>> there. Now if you had a farm with cows or hunted then yes a smoker
>>> comes in handy as it preserves large quantities of meat.
>>>
>>>
>>> -Original Message-
>>> From: Carlos Taylor via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Tuesday, July 5, 2016 3:40 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Carlos Taylor <cetayl...@gmail.com>
>>> Subject: Re: [CnD] Smokers
>>>
>>> I also have a Master Built electric smoker.  I absolutely love it!
>>> I’ve smoked chicken, ribs, pork chops, turkey, and even brisket.
>>> Just to clarify, a smoker of this type is something to be used
>>> outside, not in the kitchen.
>>>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark
>>>> <cookinginthedark@acbradio.org> wrote:
>>>>
>>>> That's nice.  I don't have room for a lot of stuff in my kitchen.
>>>> But that's OK.
>>>> I am glad that you like your smoker.
>>>>
>>>> Marie
>>>>
>>>>
>>>>
>>>> -Original Message-
>>>> From: Regina Marie via Cookinginthedark
>>>> [mailto:cookinginthedark@acbradio.org]
>>>> Sent: Friday, July 01, 2016 4:24 PM
>>>> To: cookinginthedark@acbradio.org
>>>> Cc: Regina Marie
>>>> Subject: Re: [CnD] Smokers
>&g

Re: [CnD] Smokers

2016-07-06 Thread Mike and Jean via Cookinginthedark

Which model smoker do you have?  Does it have a dial setting or is it digital?  
Thanks

-Original Message-
From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06, 2016 12:53 PM
To: cookinginthedark@acbradio.org; Charles Rivard <wee1s...@fidnet.com>
Cc: Carlos Taylor <cetayl...@gmail.com>
Subject: Re: [CnD] Smokers

Most times, I smoke at a temperature of 225 to 250, depending on what I’m 
cooking.  Yes, it does take longer, but you are cooking on low heat.  The old 
saying, low and slow, definitely applies to smoking.  Actually, my MasterBuilt 
electric smoker doesn’t go any higher than 275 degrees, much lower than most 
items cooked in an oven.  Dale Campbell has some archived Cooking In The Dark 
shows that involve using a smoker.  He describes his smoker, which is the same 
one I have, and explains the process of preparing whatever he’s smoking.

> On Jul 6, 2016, at 12:45 PM, Charles Rivard via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Smoking is also not dangerous.  It is perfectly safe whether the cook
> is sighted or blind.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Carlos Taylor via Cookinginthedark
> Sent: Wednesday, July 06, 2016 9:32 AM
> To: cookinginthedark@acbradio.org
> Cc: Carlos Taylor
> Subject: Re: [CnD] Smokers
>
> I’m not trying to bash your friend, but apparently he doesn’t really
> know what he’s talking about.  I’ve smoked small quantities of food
> with no problem.  Smoking is often done for the flavor, not
> necessarily for preserving.  Additionally, spices and sauces aren’t
> expensive.  Store bought sauces and spices are quite tasty, although
> some like to experiment and make their own rubs and sauces, but it by no 
> means has to be expensive.
>
>> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>
>> I want to learn how to use a smoker. My friend believes I might have
>> challenges. I think it's because I'm blind. His comment is below. Not
>> posting this to bash but maybe a learning experience can begin.  I
>> suppose there might be books right? Until I locate one, any helpful
>> tips for a beginner will be appreciated. I plan on getting a
>> masterbuilt in August, unless someone has other ideas.
>> Have you ever tried smoked salmon? I cant see you smoking meat
>> because it is very time consuming. Also i think it is a little
>> dangerous because of the whole visual aspect. Along with the
>> ingredients plus special woods special sauces lots of start up cost
>> there. Now if you had a farm with cows or hunted then yes a smoker
>> comes in handy as it preserves large quantities of meat.
>>
>>
>> -Original Message-
>> From: Carlos Taylor via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, July 5, 2016 3:40 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Carlos Taylor <cetayl...@gmail.com>
>> Subject: Re: [CnD] Smokers
>>
>> I also have a Master Built electric smoker.  I absolutely love it!
>> I’ve smoked chicken, ribs, pork chops, turkey, and even brisket.
>> Just to clarify, a smoker of this type is something to be used
>> outside, not in the kitchen.
>>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark
>>> <cookinginthedark@acbradio.org> wrote:
>>>
>>> That's nice.  I don't have room for a lot of stuff in my kitchen.
>>> But that's OK.
>>> I am glad that you like your smoker.
>>>
>>> Marie
>>>
>>>
>>>
>>> -Original Message-
>>> From: Regina Marie via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, July 01, 2016 4:24 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Regina Marie
>>> Subject: Re: [CnD] Smokers
>>>
>>> I love my smoker. It is a Masterbuilt and I got it off of Amazon.
>>> Dale recommends it and has many recipes using it on Cooking in the
>>> Dark. You do not have to open the door to put chips in.
>>>
>>> *smile*
>>> Regina Marie
>>> Phone: 916-877-4320
>>> Email: reginamariemu...@gmail.com
>>> Follow me: http://www.twitter.com/mamaraquel Find Me:
>>> http://www.facebook.com/reginamarie
>>> Listen Live: http://www.jandjfm.com
>>>
>>>
>>> -Original Message-
>>> From: Mike and Jean via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, July 01, 2016 6

Re: [CnD] Smokers

2016-07-06 Thread Marie Rudys via Cookinginthedark

Interesting about the smoker and how low the temperature is on it.  I did not 
know that.

Marie




-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06, 2016 9:46 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Smokers

Smoking is also not dangerous.  It is perfectly safe whether the cook is 
sighted or blind.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Carlos Taylor via Cookinginthedark
Sent: Wednesday, July 06, 2016 9:32 AM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor
Subject: Re: [CnD] Smokers

I’m not trying to bash your friend, but apparently he doesn’t really know
what he’s talking about.  I’ve smoked small quantities of food with no
problem.  Smoking is often done for the flavor, not necessarily for
preserving.  Additionally, spices and sauces aren’t expensive.  Store bought
sauces and spices are quite tasty, although some like to experiment and make
their own rubs and sauces, but it by no means has to be expensive.

> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>
> I want to learn how to use a smoker. My friend believes I might have
> challenges. I think it's because I'm blind. His comment is below. Not
> posting this to bash but maybe a learning experience can begin.  I suppose
> there might be books right? Until I locate one, any helpful tips for a
> beginner will be appreciated. I plan on getting a masterbuilt in August,
> unless someone has other ideas.
> Have you ever tried smoked salmon? I cant see you smoking meat because it
> is very time consuming. Also i think it is a little dangerous because of
> the
> whole visual aspect. Along with the ingredients plus special woods special
> sauces lots of start up cost there. Now if you had a farm with cows or
> hunted
> then yes a smoker comes in handy as it preserves large quantities of meat.
>
>
> -Original Message-
> From: Carlos Taylor via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 5, 2016 3:40 PM
> To: cookinginthedark@acbradio.org
> Cc: Carlos Taylor <cetayl...@gmail.com>
> Subject: Re: [CnD] Smokers
>
> I also have a Master Built electric smoker.  I absolutely love it!  I’ve
> smoked chicken, ribs, pork chops, turkey, and even brisket.  Just to
> clarify, a smoker of this type is something to be used outside, not in the
> kitchen.
>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>
>> That's nice.  I don't have room for a lot of stuff in my kitchen.  But
>> that's OK.
>> I am glad that you like your smoker.
>>
>> Marie
>>
>>
>>
>> -Original Message-
>> From: Regina Marie via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, July 01, 2016 4:24 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Regina Marie
>> Subject: Re: [CnD] Smokers
>>
>> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale
>> recommends it and has many recipes using it on Cooking in the Dark. You
>> do not have to open the door to put chips in.
>>
>> *smile*
>> Regina Marie
>> Phone: 916-877-4320
>> Email: reginamariemu...@gmail.com
>> Follow me: http://www.twitter.com/mamaraquel Find Me:
>> http://www.facebook.com/reginamarie
>> Listen Live: http://www.jandjfm.com
>>
>>
>> -Original Message-
>> From: Mike and Jean via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, July 01, 2016 6:45 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Mike and Jean
>> Subject: Re: [CnD] Smokers
>>
>> Hi, I like to use a smoker and I have a few suggestions.  I highly
>> recommend that you use an electric smoker with adjustable controls.  I
>> used to have a digital smoker, however, I lost more sight and could no
>> longer use the digital settings.  I bought my adjustable smoker at a
>> local Ace hardware store.  It has a dial that controls the heat settings.
>> This allows me to place a bump dot at low, medium, and high.   You can
>> also find them at Sportsman warehouse Academy Sports,  and maybe Bass Pro
>> Shops. My smoker is approximately three feet tall and 18 inches wide.  It
>> has a locking door.  If you can find one, I recommend a smoker that has a
>> loading tube on the side that allows you to load chips during the cooking
>> without opening the door.  Unfortunitely, my unit does not have this
>> feature.
>> As for the chips, they can also be purchased

Re: [CnD] smokers

2016-07-06 Thread Carlos Taylor via Cookinginthedark

Yes and no.  You can smoke food just to add a smokey flavor, then finish 
cooking it on a grill or indoors.  However, I’ve always smoked and cooked 
simultaneously.  You can use a couple of methods to know when the food is done. 
 You can use a meat thermometer to know that the food has reached the 
appropriate temp.  Alternatively, you can just go by the length of time you’ve 
smoked something.  For example, I believe turkey needs to cook at 30 minutes 
per pound at 250 to be considered done.  With this formula, which may not be 
exactly accurate, you would know your 10 pound turkey should cook for at least 
5 hours at 250 degrees until it is finished.  Again, those numbers may not be 
exactly accurate, but you can google temperatures and times to find the exact 
numbers, but hopefully it gives you an idea.  Hope this helps.

> On Jul 6, 2016, at 1:40 PM, Sharon Howerton via Cookinginthedark 
>  wrote:
>
> How do you know when the food is done? I apologize if this is a dumb
> question, but when you are smoking the food, is it also cooking it?
>
> Thanks.
>
> Sharon
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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[CnD] smokers

2016-07-06 Thread Sharon Howerton via Cookinginthedark

How do you know when the food is done? I apologize if this is a dumb
question, but when you are smoking the food, is it also cooking it?

Thanks.

Sharon

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Smokers

2016-07-06 Thread Carlos Taylor via Cookinginthedark

Most times, I smoke at a temperature of 225 to 250, depending on what I’m 
cooking.  Yes, it does take longer, but you are cooking on low heat.  The old 
saying, low and slow, definitely applies to smoking.  Actually, my MasterBuilt 
electric smoker doesn’t go any higher than 275 degrees, much lower than most 
items cooked in an oven.  Dale Campbell has some archived Cooking In The Dark 
shows that involve using a smoker.  He describes his smoker, which is the same 
one I have, and explains the process of preparing whatever he’s smoking.

> On Jul 6, 2016, at 12:45 PM, Charles Rivard via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Smoking is also not dangerous.  It is perfectly safe whether the cook is
> sighted or blind.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Carlos Taylor via Cookinginthedark
> Sent: Wednesday, July 06, 2016 9:32 AM
> To: cookinginthedark@acbradio.org
> Cc: Carlos Taylor
> Subject: Re: [CnD] Smokers
>
> I’m not trying to bash your friend, but apparently he doesn’t really know
> what he’s talking about.  I’ve smoked small quantities of food with no
> problem.  Smoking is often done for the flavor, not necessarily for
> preserving.  Additionally, spices and sauces aren’t expensive.  Store bought
> sauces and spices are quite tasty, although some like to experiment and make
> their own rubs and sauces, but it by no means has to be expensive.
>
>> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>
>> I want to learn how to use a smoker. My friend believes I might have
>> challenges. I think it's because I'm blind. His comment is below. Not
>> posting this to bash but maybe a learning experience can begin.  I suppose
>> there might be books right? Until I locate one, any helpful tips for a
>> beginner will be appreciated. I plan on getting a masterbuilt in August,
>> unless someone has other ideas.
>> Have you ever tried smoked salmon? I cant see you smoking meat because it
>> is very time consuming. Also i think it is a little dangerous because of
>> the
>> whole visual aspect. Along with the ingredients plus special woods special
>> sauces lots of start up cost there. Now if you had a farm with cows or
>> hunted
>> then yes a smoker comes in handy as it preserves large quantities of meat.
>>
>>
>> -Original Message-
>> From: Carlos Taylor via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, July 5, 2016 3:40 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Carlos Taylor <cetayl...@gmail.com>
>> Subject: Re: [CnD] Smokers
>>
>> I also have a Master Built electric smoker.  I absolutely love it!  I’ve
>> smoked chicken, ribs, pork chops, turkey, and even brisket.  Just to
>> clarify, a smoker of this type is something to be used outside, not in the
>> kitchen.
>>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark
>>> <cookinginthedark@acbradio.org> wrote:
>>>
>>> That's nice.  I don't have room for a lot of stuff in my kitchen.  But
>>> that's OK.
>>> I am glad that you like your smoker.
>>>
>>> Marie
>>>
>>>
>>>
>>> -Original Message-
>>> From: Regina Marie via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, July 01, 2016 4:24 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Regina Marie
>>> Subject: Re: [CnD] Smokers
>>>
>>> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale
>>> recommends it and has many recipes using it on Cooking in the Dark. You
>>> do not have to open the door to put chips in.
>>>
>>> *smile*
>>> Regina Marie
>>> Phone: 916-877-4320
>>> Email: reginamariemu...@gmail.com
>>> Follow me: http://www.twitter.com/mamaraquel Find Me:
>>> http://www.facebook.com/reginamarie
>>> Listen Live: http://www.jandjfm.com
>>>
>>>
>>> -Original Message-
>>> From: Mike and Jean via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, July 01, 2016 6:45 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Mike and Jean
>>> Subject: Re: [CnD] Smokers
>>>
>>> Hi, I like to use a smoker and I have a few suggestions.  I highly
>>> recommend that you use an electric smoker with adjustable controls.  I
>>> used to have a digital smoker, however, I lost more sight and could

Re: [CnD] Smokers

2016-07-06 Thread Charles Rivard via Cookinginthedark


Smoking is also not dangerous.  It is perfectly safe whether the cook is
sighted or blind.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Carlos Taylor via Cookinginthedark
Sent: Wednesday, July 06, 2016 9:32 AM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor
Subject: Re: [CnD] Smokers

I’m not trying to bash your friend, but apparently he doesn’t really know
what he’s talking about.  I’ve smoked small quantities of food with no
problem.  Smoking is often done for the flavor, not necessarily for
preserving.  Additionally, spices and sauces aren’t expensive.  Store bought
sauces and spices are quite tasty, although some like to experiment and make
their own rubs and sauces, but it by no means has to be expensive.


On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

I want to learn how to use a smoker. My friend believes I might have
challenges. I think it's because I'm blind. His comment is below. Not
posting this to bash but maybe a learning experience can begin.  I suppose
there might be books right? Until I locate one, any helpful tips for a
beginner will be appreciated. I plan on getting a masterbuilt in August,
unless someone has other ideas.
Have you ever tried smoked salmon? I cant see you smoking meat because it
is very time consuming. Also i think it is a little dangerous because of
the
whole visual aspect. Along with the ingredients plus special woods special
sauces lots of start up cost there. Now if you had a farm with cows or
hunted
then yes a smoker comes in handy as it preserves large quantities of meat.


-Original Message-
From: Carlos Taylor via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 5, 2016 3:40 PM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor <cetayl...@gmail.com>
Subject: Re: [CnD] Smokers

I also have a Master Built electric smoker.  I absolutely love it!  I’ve
smoked chicken, ribs, pork chops, turkey, and even brisket.  Just to
clarify, a smoker of this type is something to be used outside, not in the
kitchen.

On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

That's nice.  I don't have room for a lot of stuff in my kitchen.  But
that's OK.
I am glad that you like your smoker.

Marie



-Original Message-
From: Regina Marie via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 01, 2016 4:24 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie
Subject: Re: [CnD] Smokers

I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale
recommends it and has many recipes using it on Cooking in the Dark. You
do not have to open the door to put chips in.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel Find Me:
http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com


-Original Message-
From: Mike and Jean via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 01, 2016 6:45 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean
Subject: Re: [CnD] Smokers

Hi, I like to use a smoker and I have a few suggestions.  I highly
recommend that you use an electric smoker with adjustable controls.  I
used to have a digital smoker, however, I lost more sight and could no
longer use the digital settings.  I bought my adjustable smoker at a
local Ace hardware store.  It has a dial that controls the heat settings.
This allows me to place a bump dot at low, medium, and high.   You can
also find them at Sportsman warehouse Academy Sports,  and maybe Bass Pro
Shops. My smoker is approximately three feet tall and 18 inches wide.  It
has a locking door.  If you can find one, I recommend a smoker that has a
loading tube on the side that allows you to load chips during the cooking
without opening the door.  Unfortunitely, my unit does not have this
feature.
As for the chips, they can also be purchased from the places mentioned
above as well as from Lowes home improvements stores.  I really like
using misquette  chips when cooking chicken.  Apple wood chips also work
very well with fowl.  When smoking pork or beef, I like to use hickory
chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com.
Have a Blessed day.  Mike -Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,



I am looking for some advice on purchasing and using a smoker.



We catch some fish here during the summer and I thought smoking it might
be a good idea.



What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Re

Re: [CnD] Smokers

2016-07-06 Thread Carlos Taylor via Cookinginthedark

I’m not trying to bash your friend, but apparently he doesn’t really know what 
he’s talking about.  I’ve smoked small quantities of food with no problem.  
Smoking is often done for the flavor, not necessarily for preserving.  
Additionally, spices and sauces aren’t expensive.  Store bought sauces and 
spices are quite tasty, although some like to experiment and make their own 
rubs and sauces, but it by no means has to be expensive.

> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I want to learn how to use a smoker. My friend believes I might have 
> challenges. I think it's because I'm blind. His comment is below. Not posting 
> this to bash but maybe a learning experience can begin.  I suppose there 
> might be books right? Until I locate one, any helpful tips for a beginner 
> will be appreciated. I plan on getting a masterbuilt in August, unless 
> someone has other ideas.
> Have you ever tried smoked salmon? I cant see you smoking meat because it is 
> very time consuming. Also i think it is a little dangerous because of the
> whole visual aspect. Along with the ingredients plus special woods special 
> sauces lots of start up cost there. Now if you had a farm with cows or hunted
> then yes a smoker comes in handy as it preserves large quantities of meat.
>
>
> -Original Message-
> From: Carlos Taylor via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 5, 2016 3:40 PM
> To: cookinginthedark@acbradio.org
> Cc: Carlos Taylor <cetayl...@gmail.com>
> Subject: Re: [CnD] Smokers
>
> I also have a Master Built electric smoker.  I absolutely love it!  I’ve 
> smoked chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, 
> a smoker of this type is something to be used outside, not in the kitchen.
>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> That's nice.  I don't have room for a lot of stuff in my kitchen.  But 
>> that's OK.
>> I am glad that you like your smoker.
>>
>> Marie
>>
>>
>>
>> -Original Message-
>> From: Regina Marie via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, July 01, 2016 4:24 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Regina Marie
>> Subject: Re: [CnD] Smokers
>>
>> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
>> recommends it and has many recipes using it on Cooking in the Dark. You do 
>> not have to open the door to put chips in.
>>
>> *smile*
>> Regina Marie
>> Phone: 916-877-4320
>> Email: reginamariemu...@gmail.com
>> Follow me: http://www.twitter.com/mamaraquel Find Me: 
>> http://www.facebook.com/reginamarie
>> Listen Live: http://www.jandjfm.com
>>
>>
>> -Original Message-
>> From: Mike and Jean via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, July 01, 2016 6:45 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Mike and Jean
>> Subject: Re: [CnD] Smokers
>>
>> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
>> that you use an electric smoker with adjustable controls.  I used to have a 
>> digital smoker, however, I lost more sight and could no longer use the 
>> digital settings.  I bought my adjustable smoker at a local Ace hardware 
>> store.  It has a dial that controls the heat settings.  This allows me to 
>> place a bump dot at low, medium, and high.   You can also find them at 
>> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
>> approximately three feet tall and 18 inches wide.  It has a locking door.  
>> If you can find one, I recommend a smoker that has a loading tube on the 
>> side that allows you to load chips during the cooking without opening the 
>> door.  Unfortunitely, my unit does not have this feature.
>> As for the chips, they can also be purchased from the places mentioned above 
>> as well as from Lowes home improvements stores.  I really like using 
>> misquette  chips when cooking chicken.  Apple wood chips also work very well 
>> with fowl.  When smoking pork or beef, I like to use hickory chips.
>> If you have any other questions, you can contact me at mjs1...@sc.rr.com.  
>> Have a Blessed day.  Mike -Original Message-
>> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Thursday, June 30, 2016 7:48 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Dixie <cobaltbluehe...@gmail.com>
&

Re: [CnD] Smokers

2016-07-06 Thread Carlos Taylor via Cookinginthedark

I have a bluetooth meat thermometer that works with my iPhone, but the smoker 
itself does not.  However, there are only 5 buttons and it beeps with each 
button press.  It is easy to learn and use.
> On Jul 5, 2016, at 8:44 PM, Dixie via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Do you have the one that can be controlled by a  Smart phone?
>
> If so, how well does it work with the screen reader on the phone?
>
>
>
> Dixie
> @-> ~ <-@
>
>
>
> -Original Message-
> From: Carlos Taylor via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 5, 2016 6:40 PM
> To: cookinginthedark@acbradio.org
> Cc: Carlos Taylor
> Subject: Re: [CnD] Smokers
>
> I also have a Master Built electric smoker.  I absolutely love it!  I’ve 
> smoked chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, 
> a smoker of this type is something to be used outside, not in the kitchen.
>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> That's nice.  I don't have room for a lot of stuff in my kitchen.  But 
>> that's OK.
>> I am glad that you like your smoker.
>>
>> Marie
>>
>>
>>
>> -Original Message-
>> From: Regina Marie via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, July 01, 2016 4:24 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Regina Marie
>> Subject: Re: [CnD] Smokers
>>
>> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
>> recommends it and has many recipes using it on Cooking in the Dark. You do 
>> not have to open the door to put chips in.
>>
>> *smile*
>> Regina Marie
>> Phone: 916-877-4320
>> Email: reginamariemu...@gmail.com
>> Follow me: http://www.twitter.com/mamaraquel Find Me: 
>> http://www.facebook.com/reginamarie
>> Listen Live: http://www.jandjfm.com
>>
>>
>> -Original Message-
>> From: Mike and Jean via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, July 01, 2016 6:45 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Mike and Jean
>> Subject: Re: [CnD] Smokers
>>
>> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
>> that you use an electric smoker with adjustable controls.  I used to have a 
>> digital smoker, however, I lost more sight and could no longer use the 
>> digital settings.  I bought my adjustable smoker at a local Ace hardware 
>> store.  It has a dial that controls the heat settings.  This allows me to 
>> place a bump dot at low, medium, and high.   You can also find them at 
>> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
>> approximately three feet tall and 18 inches wide.  It has a locking door.  
>> If you can find one, I recommend a smoker that has a loading tube on the 
>> side that allows you to load chips during the cooking without opening the 
>> door.  Unfortunitely, my unit does not have this feature.
>> As for the chips, they can also be purchased from the places mentioned above 
>> as well as from Lowes home improvements stores.  I really like using 
>> misquette  chips when cooking chicken.  Apple wood chips also work very well 
>> with fowl.  When smoking pork or beef, I like to use hickory chips.
>> If you have any other questions, you can contact me at mjs1...@sc.rr.com.  
>> Have a Blessed day.  Mike -Original Message-
>> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Thursday, June 30, 2016 7:48 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Dixie <cobaltbluehe...@gmail.com>
>> Subject: [CnD] Smokers
>>
>> Hi all,
>>
>>
>>
>> I am looking for some advice on purchasing and using a smoker.
>>
>>
>>
>> We catch some fish here during the summer and I thought smoking it might be 
>> a good idea.
>>
>>
>>
>> What should I look for in a smoker?
>>
>> What should I avoid in a smoker?
>>
>> Where is a good source to get smokers, and the various woods?
>>
>> Finally, do you have any tips and techniques to share?  Recipes?
>>
>>
>>
>> Thanks so much,
>>
>>
>>
>>
>>
>>
>>
>> Dixie
>>
>> @-> ~ <-@
>>
>>
>>
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>

Re: [CnD] Smokers

2016-07-06 Thread Gerry Leary via Cookinginthedark

Are use a smoker made by Bradley. It looks like a small refrigerator with a 
little box on the left side. You never have to touch anything hot in it except 
for when you remove the shelf that has the meat or vegetables or whatever it is 
that you're smoking. It has a dial with you can set a temperature if you want 
to cook the food while you're smoking it, and it has a hole in the fence on top 
of it that you can use to put a talking thermometer down through to listen to 
the two it has a hole in the vent on the top that fits the dale Campbell 
talking thermometer. It uses small round blocks of wood that you stack in a 
tube on the left side of it, these parks are similar in size to an Oreo cookie. 
They drop down into the smoker and they sit on a plate which causes them to 
smolder after a certain amount of time they are pushed off into a bowl of water 
so that they do not really burn.  You never really have to touch anything hot, 
because when the ball gets full of wood you can touch it with your fingers 
bullet out dump it in a trashcan add more water and put it back in. This would 
take an awful long time to do, because the smoker only uses three bucks per 
hour, and it would take about 20 to fill the bowl. The outsides of this Bradley 
smoker never get warm. It is really a very very safe tool to use for a blind 
person. Bradley does make a model that has touch controls or something like 
that but you do not have to buy that one. I know there are others that work the 
same way, and I can say the only disadvantage to the Bradley smoker, is that 
the pox are proprietary and I don't know if you can use other types of shapes 
of wood. The wood is not that expensive to buy, but if you use something like a 
Brinkmann smoker you can use any would you wish. I am a totally blind person 
and I do a lot of meat smoking bowls for myself and other people and public 
events. It is actually really easy to do. I am using Siri so my sentences are a 
little bit chopped up and I am really sorry. If you have any other questions I 
would be happy to talk with you on the phone to work this through no matter 
which smoker you decide to buy. If you want to talk on the phone please send me 
a private email and I will give you my phone number.

Sent from my iPhone this time

On Jul 6, 2016, at 1:57 AM, Kimsan via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

I want to learn how to use a smoker. My friend believes I might have 
challenges. I think it's because I'm blind. His comment is below. Not posting 
this to bash but maybe a learning experience can begin.  I suppose there might 
be books right? Until I locate one, any helpful tips for a beginner will be 
appreciated. I plan on getting a masterbuilt in August, unless someone has 
other ideas.
Have you ever tried smoked salmon? I cant see you smoking meat because it is 
very time consuming. Also i think it is a little dangerous because of the
whole visual aspect. Along with the ingredients plus special woods special 
sauces lots of start up cost there. Now if you had a farm with cows or hunted
then yes a smoker comes in handy as it preserves large quantities of meat.

-Original Message-
From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 5, 2016 3:40 PM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor <cetayl...@gmail.com>
Subject: Re: [CnD] Smokers

I also have a Master Built electric smoker.  I absolutely love it!  I’ve smoked 
chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, a smoker 
of this type is something to be used outside, not in the kitchen.
> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
> OK.
> I am glad that you like your smoker.
>
> Marie
>
>
>
> -Original Message-
> From: Regina Marie via Cookinginthedark 
> [mailto:cookinginthed...@acbradio..org]

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Smokers

2016-07-06 Thread Regina Marie via Cookinginthedark

I have and I-Grill thermometer that is controlled by an app on my IPhone so I 
know the  meat is done.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com




-Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 05, 2016 5:45 PM
To: cookinginthedark@acbradio.org
Cc: Dixie
Subject: Re: [CnD] Smokers

Do you have the one that can be controlled by a  Smart phone?

If so, how well does it work with the screen reader on the phone?



Dixie
@-> ~ <-@



-Original Message-
From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 5, 2016 6:40 PM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor
Subject: Re: [CnD] Smokers

I also have a Master Built electric smoker.  I absolutely love it!  I’ve smoked 
chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, a smoker 
of this type is something to be used outside, not in the kitchen.
> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
> OK.
> I am glad that you like your smoker.
>
> Marie
>
>
>
> -Original Message-
> From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 4:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Smokers
>
> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
> recommends it and has many recipes using it on Cooking in the Dark. You do 
> not have to open the door to put chips in.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me: 
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
> -Original Message-
> From: Mike and Jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 6:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean
> Subject: Re: [CnD] Smokers
>
> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
> that you use an electric smoker with adjustable controls.  I used to have a 
> digital smoker, however, I lost more sight and could no longer use the 
> digital settings.  I bought my adjustable smoker at a local Ace hardware 
> store.  It has a dial that controls the heat settings.  This allows me to 
> place a bump dot at low, medium, and high.   You can also find them at 
> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
> approximately three feet tall and 18 inches wide.  It has a locking door.  If 
> you can find one, I recommend a smoker that has a loading tube on the side 
> that allows you to load chips during the cooking without opening the door.  
> Unfortunitely, my unit does not have this feature.
> As for the chips, they can also be purchased from the places mentioned above 
> as well as from Lowes home improvements stores.  I really like using 
> misquette  chips when cooking chicken.  Apple wood chips also work very well 
> with fowl.  When smoking pork or beef, I like to use hickory chips.
> If you have any other questions, you can contact me at mjs1...@sc.rr.com.  
> Have a Blessed day.  Mike -Original Message-
> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 30, 2016 7:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Dixie <cobaltbluehe...@gmail.com>
> Subject: [CnD] Smokers
>
> Hi all,
>
>
>
> I am looking for some advice on purchasing and using a smoker.
>
>
>
> We catch some fish here during the summer and I thought smoking it might be a 
> good idea.
>
>
>
> What should I look for in a smoker?
>
> What should I avoid in a smoker?
>
> Where is a good source to get smokers, and the various woods?
>
> Finally, do you have any tips and techniques to share?  Recipes?
>
>
>
> Thanks so much,
>
>
>
>
>
>
>
> Dixie
>
> @-> ~ <-@
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing l

Re: [CnD] Smokers

2016-07-06 Thread Kimsan via Cookinginthedark

I want to learn how to use a smoker. My friend believes I might have 
challenges. I think it's because I'm blind. His comment is below. Not posting 
this to bash but maybe a learning experience can begin.  I suppose there might 
be books right? Until I locate one, any helpful tips for a beginner will be 
appreciated. I plan on getting a masterbuilt in August, unless someone has 
other ideas.
Have you ever tried smoked salmon? I cant see you smoking meat because it is 
very time consuming. Also i think it is a little dangerous because of the
whole visual aspect. Along with the ingredients plus special woods special 
sauces lots of start up cost there. Now if you had a farm with cows or hunted
then yes a smoker comes in handy as it preserves large quantities of meat.


-Original Message-
From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 5, 2016 3:40 PM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor <cetayl...@gmail.com>
Subject: Re: [CnD] Smokers

I also have a Master Built electric smoker.  I absolutely love it!  I’ve smoked 
chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, a smoker 
of this type is something to be used outside, not in the kitchen.
> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
> OK.
> I am glad that you like your smoker.
>
> Marie
>
>
>
> -Original Message-
> From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 4:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Smokers
>
> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
> recommends it and has many recipes using it on Cooking in the Dark. You do 
> not have to open the door to put chips in.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me: 
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
> -Original Message-
> From: Mike and Jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 6:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean
> Subject: Re: [CnD] Smokers
>
> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
> that you use an electric smoker with adjustable controls.  I used to have a 
> digital smoker, however, I lost more sight and could no longer use the 
> digital settings.  I bought my adjustable smoker at a local Ace hardware 
> store.  It has a dial that controls the heat settings.  This allows me to 
> place a bump dot at low, medium, and high.   You can also find them at 
> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
> approximately three feet tall and 18 inches wide.  It has a locking door.  If 
> you can find one, I recommend a smoker that has a loading tube on the side 
> that allows you to load chips during the cooking without opening the door.  
> Unfortunitely, my unit does not have this feature.
> As for the chips, they can also be purchased from the places mentioned above 
> as well as from Lowes home improvements stores.  I really like using 
> misquette  chips when cooking chicken.  Apple wood chips also work very well 
> with fowl.  When smoking pork or beef, I like to use hickory chips.
> If you have any other questions, you can contact me at mjs1...@sc.rr.com.  
> Have a Blessed day.  Mike -Original Message-
> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 30, 2016 7:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Dixie <cobaltbluehe...@gmail.com>
> Subject: [CnD] Smokers
>
> Hi all,
>
>
>
> I am looking for some advice on purchasing and using a smoker.
>
>
>
> We catch some fish here during the summer and I thought smoking it might be a 
> good idea.
>
>
>
> What should I look for in a smoker?
>
> What should I avoid in a smoker?
>
> Where is a good source to get smokers, and the various woods?
>
> Finally, do you have any tips and techniques to share?  Recipes?
>
>
>
> Thanks so much,
>
>
>
>
>
>
>
> Dixie
>
> @-> ~ <-@
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbr

Re: [CnD] Smokers

2016-07-05 Thread Dixie via Cookinginthedark

Do you have the one that can be controlled by a  Smart phone?

If so, how well does it work with the screen reader on the phone?



Dixie
@-> ~ <-@



-Original Message-
From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 5, 2016 6:40 PM
To: cookinginthedark@acbradio.org
Cc: Carlos Taylor
Subject: Re: [CnD] Smokers

I also have a Master Built electric smoker.  I absolutely love it!  I’ve smoked 
chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, a smoker 
of this type is something to be used outside, not in the kitchen.
> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
> OK.
> I am glad that you like your smoker.
>
> Marie
>
>
>
> -Original Message-
> From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 4:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Smokers
>
> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
> recommends it and has many recipes using it on Cooking in the Dark. You do 
> not have to open the door to put chips in.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me: 
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
> -Original Message-
> From: Mike and Jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 6:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean
> Subject: Re: [CnD] Smokers
>
> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
> that you use an electric smoker with adjustable controls.  I used to have a 
> digital smoker, however, I lost more sight and could no longer use the 
> digital settings.  I bought my adjustable smoker at a local Ace hardware 
> store.  It has a dial that controls the heat settings.  This allows me to 
> place a bump dot at low, medium, and high.   You can also find them at 
> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
> approximately three feet tall and 18 inches wide.  It has a locking door.  If 
> you can find one, I recommend a smoker that has a loading tube on the side 
> that allows you to load chips during the cooking without opening the door.  
> Unfortunitely, my unit does not have this feature.
> As for the chips, they can also be purchased from the places mentioned above 
> as well as from Lowes home improvements stores.  I really like using 
> misquette  chips when cooking chicken.  Apple wood chips also work very well 
> with fowl.  When smoking pork or beef, I like to use hickory chips.
> If you have any other questions, you can contact me at mjs1...@sc.rr.com.  
> Have a Blessed day.  Mike -Original Message-
> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 30, 2016 7:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Dixie <cobaltbluehe...@gmail.com>
> Subject: [CnD] Smokers
>
> Hi all,
>
>
>
> I am looking for some advice on purchasing and using a smoker.
>
>
>
> We catch some fish here during the summer and I thought smoking it might be a 
> good idea.
>
>
>
> What should I look for in a smoker?
>
> What should I avoid in a smoker?
>
> Where is a good source to get smokers, and the various woods?
>
> Finally, do you have any tips and techniques to share?  Recipes?
>
>
>
> Thanks so much,
>
>
>
>
>
>
>
> Dixie
>
> @-> ~ <-@
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Smokers

2016-07-05 Thread Carlos Taylor via Cookinginthedark

I also have a Master Built electric smoker.  I absolutely love it!  I’ve smoked 
chicken, ribs, pork chops, turkey, and even brisket.  Just to clarify, a smoker 
of this type is something to be used outside, not in the kitchen.
> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
> OK.
> I am glad that you like your smoker.
>
> Marie
>
>
>
> -Original Message-
> From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 4:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Smokers
>
> I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
> recommends it and has many recipes using it on Cooking in the Dark. You do 
> not have to open the door to put chips in.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me: 
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
> -Original Message-
> From: Mike and Jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, July 01, 2016 6:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean
> Subject: Re: [CnD] Smokers
>
> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
> that you use an electric smoker with adjustable controls.  I used to have a 
> digital smoker, however, I lost more sight and could no longer use the 
> digital settings.  I bought my adjustable smoker at a local Ace hardware 
> store.  It has a dial that controls the heat settings.  This allows me to 
> place a bump dot at low, medium, and high.   You can also find them at 
> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
> approximately three feet tall and 18 inches wide.  It has a locking door.  If 
> you can find one, I recommend a smoker that has a loading tube on the side 
> that allows you to load chips during the cooking without opening the door.  
> Unfortunitely, my unit does not have this feature.
> As for the chips, they can also be purchased from the places mentioned above 
> as well as from Lowes home improvements stores.  I really like using 
> misquette  chips when cooking chicken.  Apple wood chips also work very well 
> with fowl.  When smoking pork or beef, I like to use hickory chips.
> If you have any other questions, you can contact me at mjs1...@sc.rr.com.  
> Have a Blessed day.  Mike -Original Message-
> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 30, 2016 7:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Dixie <cobaltbluehe...@gmail.com>
> Subject: [CnD] Smokers
>
> Hi all,
>
>
>
> I am looking for some advice on purchasing and using a smoker.
>
>
>
> We catch some fish here during the summer and I thought smoking it might be a 
> good idea.
>
>
>
> What should I look for in a smoker?
>
> What should I avoid in a smoker?
>
> Where is a good source to get smokers, and the various woods?
>
> Finally, do you have any tips and techniques to share?  Recipes?
>
>
>
> Thanks so much,
>
>
>
>
>
>
>
> Dixie
>
> @-> ~ <-@
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
> ___
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>
>
> ___
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>

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Re: [CnD] Smokers

2016-07-05 Thread Kimsan via Cookinginthedark

Is this what you are talking aboot?
http://www.traegergrills.com/

-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 1, 2016 7:51 AM
To: cookinginthedark@acbradio.org
Cc: janbrown <janbr...@samobile.net>
Subject: Re: [CnD] Smokers

I am the most happy owner of a traeger  but I amnot sure of the spelling.
You can buy chips from their web side and I think I got the smoker at Costco.
It has clicks to determine temperature.
I have never seen a click smoker and I love it.
On the side is a pellet box which you fill at the beginning and add to as your 
cooking progresses.
It is a true mess to clean.We got a shop vac to clean the ash out of the fire 
box.
But all that said, it is my personal favorite cooking device.
The pellets feel a bit like dry dog food.
The smoke setting is one click to the right of off.
If I'm smoking chicken, yes, wow your family and friends,  with delight.
I smoke it for two hours, take it out and turn the heat all the way to the 
right which gives you high, put a magic gross plastic grill protector on the 
grill once ten minutes have passed and the grill is up to temp.
My personal grill will hold up to 36 chicken wings which I rub before smoking.
You can make all kinds of rubs.
You can get a sweet and smokey rub at the store which is brown sugar, papreka 
and some other stuff.
I also quite like a chipotle rub.
Have a lot of fun with whatever grill you get.

On Jul 1, 2016, at 6:44 AM, Mike and Jean via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the digital 
settings.  I bought my adjustable smoker at a local Ace hardware store.  It has 
a dial that controls the heat settings.  This allows me to place a bump dot at 
low, medium, and high.   You can also find them at Sportsman warehouse Academy 
Sports,  and maybe Bass Pro Shops. My smoker is approximately three feet tall 
and 18 inches wide.  It has a locking door.  If you can find one, I recommend a 
smoker that has a loading tube on the side that allows you to load chips during 
the cooking without opening the door.  Unfortunitely, my unit does not have 
this feature.
As for the chips, they can also be purchased from the places mentioned above as 
well as from Lowes home improvements stores.  I really like using misquette  
chips when cooking chicken.  Apple wood chips also work very well with fowl.  
When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com.  Have 
a Blessed day.  Mike -Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,

I am looking for some advice on purchasing and using a smoker.

We catch some fish here during the summer and I thought smoking it might be a 
good idea.

What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?

Thanks so much,

Dixie

@-> ~ <-@

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Re: [CnD] Smokers

2016-07-02 Thread Jennifer Thompson via Cookinginthedark

Hi do you know the e-mail address to unsubscribe from this list?  Thank you.  

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, July 1, 2016 9:13 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard <wee1s...@fidnet.com>
Subject: Re: [CnD] Smokers

In your message, you say, "I have never seen a click smoker and I love it". 
How can you love something you've never seen?

Anyway, I have a Brinkmann Sportster electric smoker, and it sure is a great 
way to make neighbors' mouths water when they get a bit of that smoke 
drifting toward them when I'm smoking hams, fish, pork or beef ribs, or 
whatever else strikes my mood.  No temperature setting, just use wood chunks 
of your choice.  When not in use on my patio, it is stored in the shed, out 
of the weather.

I bought it at Wal-Mart several years ago for about $60, although I'm sure 
it would cost more today.

You might be able to find more info about it at

www.brinkmann.com

If you think you're finished, you! really! are! finished!!
-Original Message- 
From: janbrown via Cookinginthedark
Sent: Friday, July 01, 2016 9:51 AM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Smokers

I am the most happy owner of a traeger  but I amnot sure of the spelling.
You can buy chips from their web side and I think I got the smoker at 
Costco.
It has clicks to determine temperature.
I have never seen a click smoker and I love it.
On the side is a pellet box which you fill at the beginning and add to as 
your cooking progresses.
It is a true mess to clean.We got a shop vac to clean the ash out of the 
fire box.
But all that said, it is my personal favorite cooking device.
The pellets feel a bit like dry dog food.
The smoke setting is one click to the right of off.
If I'm smoking chicken, yes, wow your family and friends,  with delight.
I smoke it for two hours, take it out and turn the heat all the way to the 
right which gives you high, put a magic gross plastic grill protector on the 
grill once ten minutes have passed and the grill is up to temp.
My personal grill will hold up to 36 chicken wings which I rub before 
smoking.
You can make all kinds of rubs.
You can get a sweet and smokey rub at the store which is brown sugar, 
papreka and some other stuff.
I also quite like a chipotle rub.
Have a lot of fun with whatever grill you get.

On Jul 1, 2016, at 6:44 AM, Mike and Jean via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the 
digital settings.  I bought my adjustable smoker at a local Ace hardware 
store.  It has a dial that controls the heat settings.  This allows me to 
place a bump dot at low, medium, and high.   You can also find them at 
Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
approximately three feet tall and 18 inches wide.  It has a locking door. 
If you can find one, I recommend a smoker that has a loading tube on the 
side that allows you to load chips during the cooking without opening the 
door.  Unfortunitely, my unit does not have this feature.
As for the chips, they can also be purchased from the places mentioned above 
as well as from Lowes home improvements stores.  I really like using 
misquette  chips when cooking chicken.  Apple wood chips also work very well 
with fowl.  When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com. 
Have a Blessed day.  Mike
-Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,

I am looking for some advice on purchasing and using a smoker.

We catch some fish here during the summer and I thought smoking it might be 
a good idea.

What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?

Thanks so much,

Dixie

@-> ~ <-@

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Re: [CnD] Smokers

2016-07-01 Thread Charles Rivard via Cookinginthedark

In your message, you say, "I have never seen a click smoker and I love it". 
How can you love something you've never seen?


Anyway, I have a Brinkmann Sportster electric smoker, and it sure is a great 
way to make neighbors' mouths water when they get a bit of that smoke 
drifting toward them when I'm smoking hams, fish, pork or beef ribs, or 
whatever else strikes my mood.  No temperature setting, just use wood chunks 
of your choice.  When not in use on my patio, it is stored in the shed, out 
of the weather.


I bought it at Wal-Mart several years ago for about $60, although I'm sure 
it would cost more today.


You might be able to find more info about it at

www.brinkmann.com






If you think you're finished, you! really! are! finished!!
-Original Message- 
From: janbrown via Cookinginthedark

Sent: Friday, July 01, 2016 9:51 AM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Smokers

I am the most happy owner of a traeger  but I amnot sure of the spelling.
You can buy chips from their web side and I think I got the smoker at 
Costco.

It has clicks to determine temperature.
I have never seen a click smoker and I love it.
On the side is a pellet box which you fill at the beginning and add to as 
your cooking progresses.
It is a true mess to clean.We got a shop vac to clean the ash out of the 
fire box.

But all that said, it is my personal favorite cooking device.
The pellets feel a bit like dry dog food.
The smoke setting is one click to the right of off.
If I'm smoking chicken, yes, wow your family and friends,  with delight.
I smoke it for two hours, take it out and turn the heat all the way to the 
right which gives you high, put a magic gross plastic grill protector on the 
grill once ten minutes have passed and the grill is up to temp.
My personal grill will hold up to 36 chicken wings which I rub before 
smoking.

You can make all kinds of rubs.
You can get a sweet and smokey rub at the store which is brown sugar, 
papreka and some other stuff.

I also quite like a chipotle rub.
Have a lot of fun with whatever grill you get.

On Jul 1, 2016, at 6:44 AM, Mike and Jean via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:


Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the 
digital settings.  I bought my adjustable smoker at a local Ace hardware 
store.  It has a dial that controls the heat settings.  This allows me to 
place a bump dot at low, medium, and high.   You can also find them at 
Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
approximately three feet tall and 18 inches wide.  It has a locking door. 
If you can find one, I recommend a smoker that has a loading tube on the 
side that allows you to load chips during the cooking without opening the 
door.  Unfortunitely, my unit does not have this feature.
As for the chips, they can also be purchased from the places mentioned above 
as well as from Lowes home improvements stores.  I really like using 
misquette  chips when cooking chicken.  Apple wood chips also work very well 
with fowl.  When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com. 
Have a Blessed day.  Mike

-Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,



I am looking for some advice on purchasing and using a smoker.



We catch some fish here during the summer and I thought smoking it might be 
a good idea.




What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?



Thanks so much,







Dixie

@-> ~ <-@





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Re: [CnD] Smokers

2016-07-01 Thread Marie Rudys via Cookinginthedark

That's nice.  I don't have room for a lot of stuff in my kitchen.  But that's 
OK.
I am glad that you like your smoker.

Marie



-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 01, 2016 4:24 PM
To: cookinginthedark@acbradio.org
Cc: Regina Marie
Subject: Re: [CnD] Smokers

I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
recommends it and has many recipes using it on Cooking in the Dark. You do not 
have to open the door to put chips in.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel Find Me: 
http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com


-Original Message-
From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 01, 2016 6:45 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean
Subject: Re: [CnD] Smokers

Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the digital 
settings.  I bought my adjustable smoker at a local Ace hardware store.  It has 
a dial that controls the heat settings.  This allows me to place a bump dot at 
low, medium, and high.   You can also find them at Sportsman warehouse Academy 
Sports,  and maybe Bass Pro Shops. My smoker is approximately three feet tall 
and 18 inches wide.  It has a locking door.  If you can find one, I recommend a 
smoker that has a loading tube on the side that allows you to load chips during 
the cooking without opening the door.  Unfortunitely, my unit does not have 
this feature.
As for the chips, they can also be purchased from the places mentioned above as 
well as from Lowes home improvements stores.  I really like using misquette  
chips when cooking chicken.  Apple wood chips also work very well with fowl.  
When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com.  Have 
a Blessed day.  Mike -Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,



I am looking for some advice on purchasing and using a smoker.



We catch some fish here during the summer and I thought smoking it might be a 
good idea.



What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?



Thanks so much,







Dixie

@-> ~ <-@





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Re: [CnD] Smokers

2016-07-01 Thread Regina Marie via Cookinginthedark

I love my smoker. It is a Masterbuilt and I got it off of Amazon. Dale 
recommends it and has many recipes using it on Cooking in the Dark. You do not 
have to open the door to put chips in.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com


-Original Message-
From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 01, 2016 6:45 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean
Subject: Re: [CnD] Smokers

Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the digital 
settings.  I bought my adjustable smoker at a local Ace hardware store.  It has 
a dial that controls the heat settings.  This allows me to place a bump dot at 
low, medium, and high.   You can also find them at Sportsman warehouse Academy 
Sports,  and maybe Bass Pro Shops. My smoker is approximately three feet tall 
and 18 inches wide.  It has a locking door.  If you can find one, I recommend a 
smoker that has a loading tube on the side that allows you to load chips during 
the cooking without opening the door.  Unfortunitely, my unit does not have 
this feature.
As for the chips, they can also be purchased from the places mentioned above as 
well as from Lowes home improvements stores.  I really like using misquette  
chips when cooking chicken.  Apple wood chips also work very well with fowl.  
When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com.  Have 
a Blessed day.  Mike
-Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,



I am looking for some advice on purchasing and using a smoker.



We catch some fish here during the summer and I thought smoking it might be a 
good idea.



What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?



Thanks so much,







Dixie

@-> ~ <-@





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Re: [CnD] Smokers

2016-07-01 Thread janbrown via Cookinginthedark

I am the most happy owner of a traeger  but I amnot sure of the spelling.
You can buy chips from their web side and I think I got the smoker at Costco.
It has clicks to determine temperature.
I have never seen a click smoker and I love it.
On the side is a pellet box which you fill at the beginning and add to as your 
cooking progresses.
It is a true mess to clean.We got a shop vac to clean the ash out of the fire 
box.
But all that said, it is my personal favorite cooking device.
The pellets feel a bit like dry dog food.
The smoke setting is one click to the right of off.
If I'm smoking chicken, yes, wow your family and friends,  with delight.
I smoke it for two hours, take it out and turn the heat all the way to the 
right which gives you high, put a magic gross plastic grill protector on the 
grill once ten minutes have passed and the grill is up to temp.
My personal grill will hold up to 36 chicken wings which I rub before smoking.
You can make all kinds of rubs.
You can get a sweet and smokey rub at the store which is brown sugar, papreka 
and some other stuff.
I also quite like a chipotle rub.
Have a lot of fun with whatever grill you get.

On Jul 1, 2016, at 6:44 AM, Mike and Jean via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the digital 
settings.  I bought my adjustable smoker at a local Ace hardware store.  It has 
a dial that controls the heat settings.  This allows me to place a bump dot at 
low, medium, and high.   You can also find them at Sportsman warehouse Academy 
Sports,  and maybe Bass Pro Shops. My smoker is approximately three feet tall 
and 18 inches wide.  It has a locking door.  If you can find one, I recommend a 
smoker that has a loading tube on the side that allows you to load chips during 
the cooking without opening the door.  Unfortunitely, my unit does not have 
this feature.
As for the chips, they can also be purchased from the places mentioned above as 
well as from Lowes home improvements stores.  I really like using misquette  
chips when cooking chicken.  Apple wood chips also work very well with fowl.  
When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com.  Have 
a Blessed day.  Mike
-Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,



I am looking for some advice on purchasing and using a smoker.



We catch some fish here during the summer and I thought smoking it might be a 
good idea.



What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?



Thanks so much,







Dixie

@-> ~ <-@





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Re: [CnD] Smokers

2016-07-01 Thread Mike and Jean via Cookinginthedark

Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
that you use an electric smoker with adjustable controls.  I used to have a 
digital smoker, however, I lost more sight and could no longer use the digital 
settings.  I bought my adjustable smoker at a local Ace hardware store.  It has 
a dial that controls the heat settings.  This allows me to place a bump dot at 
low, medium, and high.   You can also find them at Sportsman warehouse Academy 
Sports,  and maybe Bass Pro Shops. My smoker is approximately three feet tall 
and 18 inches wide.  It has a locking door.  If you can find one, I recommend a 
smoker that has a loading tube on the side that allows you to load chips during 
the cooking without opening the door.  Unfortunitely, my unit does not have 
this feature.
As for the chips, they can also be purchased from the places mentioned above as 
well as from Lowes home improvements stores.  I really like using misquette  
chips when cooking chicken.  Apple wood chips also work very well with fowl.  
When smoking pork or beef, I like to use hickory chips.
If you have any other questions, you can contact me at mjs1...@sc.rr.com.  Have 
a Blessed day.  Mike
-Original Message-
From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 30, 2016 7:48 AM
To: cookinginthedark@acbradio.org
Cc: Dixie <cobaltbluehe...@gmail.com>
Subject: [CnD] Smokers

Hi all,



I am looking for some advice on purchasing and using a smoker.



We catch some fish here during the summer and I thought smoking it might be a 
good idea.



What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?



Thanks so much,







Dixie

@-> ~ <-@





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[CnD] Smokers

2016-06-30 Thread Dixie via Cookinginthedark

Hi all,

 

I am looking for some advice on purchasing and using a smoker.

 

We catch some fish here during the summer and I thought smoking it might be
a good idea.

 

What should I look for in a smoker?

What should I avoid in a smoker?

Where is a good source to get smokers, and the various woods?

Finally, do you have any tips and techniques to share?  Recipes?

 

Thanks so much,

 

 

 

Dixie

@-> ~ <-@

 

 

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