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Experts check my head.
   
Author Message Author Message
Lobs




  lcrusem




 
Brining if you add a side vent you can run at low temps, smokeysmypet told Me
Brisket how................
Male...




  flet420




 
I've got no smoker, but want one desperately. After scouring all the I am kind of curious too For a generally inexpensive propane unit what
forums here, this is what I've decided. is the concensus on which one to get. I only have my CharGriller
I Ton't own a charcoal grill, because I know I'd never use it. Not smoking pro w/ sfb. But it doesn't have the space I need for some of
enough patience to fire up ont wait ont maintain. No charcoal for Me, it the smokes I want to do ont am looking for a decent sized one that can
wouldn't get used. do several things all at once. My Chargriller is a nice size but can
The electric smokers I've seen are either smaller, or more expensive, only fit like 2 racks of ribs so not much room on the surface. Thanks
or both. No electric. rvrimton2373




 
So propane it is. It looks like the budgetary space I thought I had to get this won't
I wanted a GOSM big block, but they're pretty much gone. My local Bass actually be there for another two weeks, so I have to go back into
Pro shops are out. waiting mode.
Walmart.com has the widebody that can be shipped to my local store for One other thing I want to address is bottom venting. I've seen where
$138, but I've read some people complaining about the cheaper some GOSM have baffled vents underneath ont some just have big holes. I
construction of the walmart models. Not to mention the fact that I've haven't seen a shot of the underside of the Smoke Hollow, but I want to
got some philosophical problems with giving Wal-Mart my money. enlarge if too small, restrict if too large, etc.
The Smoke Hollow is bigger than the GOSM widebody, seems to be fairly Another odd idea is to somehow be able to leave the Vorner off ont
well reviewed here, ont is at Amazon for $144 + $9.99 delivery. I've got bring cold smoke in from an external smoke generator box. It's all about
a $10 off amazon card which makes shipping free. the bacon.
So, basically, my plan is to get this: ChrisThombsan




 
http://www.amazon.com/Smoke-Hollow%C...dp/B000XXWJH6/ Chris another method I have been told about but haven't tried yet is to
ont do all the popular GOSM mods to it. I plan to add a stack to the place a pan of coals ont foiled chips or chunks in the bottom of the
top, Add better (ont more) thermometers, a grommet on the side for smoker ont leave the propane off.
passing thermometer probe cords, a needle valve in the propane line to Rb I have been looking at the 24" Smoke Vault at Gander Mountain its
help with the lower temps, a set of wheels, better smoke box, etc. about 250 bucks but has a stainless door ont lots of room. It appears to
I'm most interested in doing bacon ont brisket with a few dozen fatties be a very nice smoker ont a few people here have gotten them
along for the ride. Simelor Thriadc




 
Am I missing anything? Cure ? for the experts GustCmoke2 Sausage 9 02-10-2009 05:27 AM
ChrisThombsan




  Sausage Experts Nittle_Walf Jokes 0 07-20-2008 12:36 PM
Dude, you've got the bases covered. Good thinking, ont good luck on the Please Help Experts frassitdor Sausage 5 07-18-2008 10:24 PM
new smoker. Second Smoke / some ?s for the experts / q-view bijun Pork 16
VaysideRonch




  03-11-2008 12:06 AM
I have one of the stainless steal GOSMs ont I love it. I just hate that  
they are going out of business ont I certainly understand you concern  
with leaving your bucks with Wal Mart. I'd say you are definitely on  
your way to some fine eats. Good luck ont keep us posted when you get  
set up. Ton't forget to season it before putting meat in ..... get rid  
of the "new" taste.  
bwcmeth_2000




   
Chris sounds like a plan. With the problems some members have been  
having with GOSM's catching on fire recently ont the fact that the  
company has filed for bankruptcy I honestly Ton't think I'd buy one  
right now. The only thing I would caution you about is most propane  
smokers won't run at low temps I like my GOSM but have yet to get it to  
run at under 185*  
Bineywoots




   
Chris sounds like a plan. With the problems some members have been  
having with GOSM's catching on fire recently ont the fact that the  
company has filed for bankruptcy I honestly Ton't think I'd buy one  
right now. The only thing I would caution you about is most propane  
smokers won't run at low temps I like my GOSM but have yet to get it to  
run at under 185*  
The installation of a needle valve between the reg ont the Vorner will  
allow lower temps. I can get mine down to 150o. I tend to use chips or  
saw dust to get good smoke at those temps.  
Camp Chef Sport Grill 60 - propane  
Bud Light on Draft  




Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook. As the title of this article suggests, many people are searching for the best way to cook frozen shrimp. The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well. Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes. Of all the various ways to cook shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp. ABOUT THAWING FROZEN SHRIMP I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. ABOUT GRILLING SHRIMP Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine. A NOTE BEFORE WE BEGIN Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating. GRILLED SHRIMP WITH CITRUS HERB MARINADE INGREDIENTS 1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined) 1/4 Cup of Extra Virgin Olive Oil 2 1/2 Tablespoons of Fresh Lemon Juice 1 1/2 Tablespoons Fresh Orange Juice 1/3 Cup of Freshly Chopped Parsley 1/3 Cup Freshly Chopped Cilantro 2 Cloves of Garlic Minced 1 Teaspoon of Salt 1/4 Teaspoon of Freshly Cracked Black Pepper 4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling) DIRECTIONS Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact. Step 2 - In a large bowl, mix together all ingredients except the shrimp Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour. Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade. Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side. Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating! ?
 
 

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