Comments for What You Need To Know http://wyntk.us Mon, 02 Jan 2012 23:46:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Great Outdoors Smoky Mountain Propane Smoker by TulsaJeff http://wyntk.us/great-outdoors-smoky-mountain-propane-smoker#comment-12804 TulsaJeff Mon, 02 Jan 2012 23:46:50 +0000 http://wyntk.us/?p=71#comment-12804 I have found that the best way to get the smoke going is to place the food on the grate then leave the door cracked open a few inches and leave the smoker on HIGH until a good amount of smoke is flowing out. The door being cracked open keeps the heat at a minimum inside the smoker. At that point you should be able to close the door and turn the smoker down to a more medium setting. If that does not work as well as you'd like, find a metal coffee can, cut it down shorter if you need to but use that in place of the smoke box that comes with the smoker. The thin gauge metal of the coffee can will get the chips to smoking a lot faster. I have found that the best way to get the smoke going is to place the food on the grate then leave the door cracked open a few inches and leave the smoker on HIGH until a good amount of smoke is flowing out. The door being cracked open keeps the heat at a minimum inside the smoker. At that point you should be able to close the door and turn the smoker down to a more medium setting. If that does not work as well as you’d like, find a metal coffee can, cut it down shorter if you need to but use that in place of the smoke box that comes with the smoker. The thin gauge metal of the coffee can will get the chips to smoking a lot faster.

]]> Comment on Great Outdoors Smoky Mountain Propane Smoker by Justin http://wyntk.us/great-outdoors-smoky-mountain-propane-smoker#comment-12803 Justin Mon, 02 Jan 2012 23:24:43 +0000 http://wyntk.us/?p=71#comment-12803 I just received the smoker as a gift after using a charcoal smoker for a long time. Problem I have is that it won't produce smoke at any less than 350 degrees which is way to hot to smoke. And at that temperature the chips burn dry or soaked. Any ideas? Pretty frustrated why my new smoker won't make smoke! I just received the smoker as a gift after using a charcoal smoker for a long time. Problem I have is that it won’t produce smoke at any less than 350 degrees which is way to hot to smoke. And at that temperature the chips burn dry or soaked. Any ideas? Pretty frustrated why my new smoker won’t make smoke!

]]> Comment on Great Outdoors Smoky Mountain Propane Smoker by Scott Barth http://wyntk.us/great-outdoors-smoky-mountain-propane-smoker#comment-12514 Scott Barth Mon, 26 Dec 2011 22:58:38 +0000 http://wyntk.us/?p=71#comment-12514 I can't get the flame to stay lit, or if it does, to increase in intensity. Changed tanks to determine it wasn't low or cold (brought a fresh one out from the garage). Could it be the regulator? If so, where can I find a replacement? Found one on Landmann for $60. Too much. Any suggestions? Thank you. (Great Outdoors Smoky Mountain - propane, style without side dampers. I can’t get the flame to stay lit, or if it does, to increase in intensity. Changed tanks to determine it wasn’t low or cold (brought a fresh one out from the garage). Could it be the regulator? If so, where can I find a replacement? Found one on Landmann for $60. Too much. Any suggestions? Thank you. (Great Outdoors Smoky Mountain – propane, style without side dampers.

]]> Comment on Pulled Pork Barbecue by Stacy Mckinney http://wyntk.us/pulled-pork-barbecue#comment-12407 Stacy Mckinney Sun, 25 Dec 2011 12:44:50 +0000 http://wyntk.us/?p=50#comment-12407 I would also suggest purchasing a gas smoker. It is easy to maintain the heat. It has a smoker box at the bottom for chips or what i use chunks of hickory, a water pan and 4 racks above that. The meat cooked in it comes out amazing!! I would also suggest purchasing a gas smoker. It is easy to maintain the heat. It has a smoker box at the bottom for chips or what i use chunks of hickory, a water pan and 4 racks above that. The meat cooked in it comes out amazing!!

]]> Comment on Smoking Meat Basics by Saras Taveprungsenukul http://wyntk.us/smoking-meat-basics#comment-12366 Saras Taveprungsenukul Sat, 24 Dec 2011 13:09:56 +0000 http://wyntk.us/blog/smoking-meat-basics/#comment-12366 I am looking a way of cooing Rib bye or Steak that econmice and simple way, and great taste. Thanks. Have a nice Christ mas. I am looking a way of cooing Rib bye or
Steak that econmice and simple way, and great taste.

Thanks. Have a nice Christ mas.

]]> Comment on Red Velvet Cake Recipe by Pork Scratching http://wyntk.us/red-velvet-cake-recipe#comment-12235 Pork Scratching Thu, 22 Dec 2011 11:59:06 +0000 http://wyntk.us/?p=230#comment-12235 I love this cake. Thanks to share Ingredients of this recipe. I love this cake. Thanks to share Ingredients of this recipe.

]]> Comment on Red Velvet Cake Recipe by cheryl http://wyntk.us/red-velvet-cake-recipe#comment-12037 cheryl Sun, 18 Dec 2011 23:16:44 +0000 http://wyntk.us/?p=230#comment-12037 Im going to try this receipe for christmas, my question is I love lots of icing on my cake this receipe doesnt seem like it makes enough for a 3 layer cake, should I double the ingreident? Im going to try this receipe for christmas, my question is I love lots of icing on my cake this receipe doesnt seem like it makes enough for a 3 layer cake, should I double the ingreident?

]]> Comment on 3-2-1 Rib Method by USAFMOM http://wyntk.us/3-2-1-rib-method#comment-11871 USAFMOM Wed, 14 Dec 2011 22:45:30 +0000 http://wyntk.us/?p=57#comment-11871 I have a ? when do you add the barb. sauce? this is our fisrt timetrying our smoker..Thanks I have a ? when do you add the barb. sauce? this is our fisrt timetrying our smoker..Thanks

]]> Comment on Smoking Ribs by Rick http://wyntk.us/smoking-ribs#comment-11705 Rick Sun, 11 Dec 2011 16:49:28 +0000 http://wyntk.us/25#comment-11705 Why would anyone leave the membrane on? Eating membrane = being insane. Why would anyone leave the membrane on? Eating membrane = being insane.

]]> Comment on Pulled Pork Barbecue by Jim http://wyntk.us/pulled-pork-barbecue#comment-11550 Jim Wed, 07 Dec 2011 16:45:39 +0000 http://wyntk.us/?p=50#comment-11550 What do I do different if I smoke it on a thursday and travel to serve it on saturday. How best to reheat without losing moisture. What do I do different if I smoke it on a thursday and travel to serve it on saturday. How best to reheat without losing moisture.

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