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Charlie tuna

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  • Re: What am I doing wrong smoking?

    Charlie tunaCharlie tuna
    The lower you can cook, the more smoke the meat product will be exposed to before it's surface seals up. When i cook butts, i get about two to two and a half hours of good smoke, then an hour of lite…
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  • Re: Turbo. . Sold

    Charlie tunaCharlie tuna
    An important issue of "turbo butt cooking" is starting out slow -- as low as you can maintain while applying maximum smoke to the butts. I use pecan, and get two good solid hours of smoke o…
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  • Re: second spatchcock chicken

    Charlie tunaCharlie tuna
    Looks great!! We are big fans of spatchcock chicken. About five weeks ago i tried "brining" before injecting the chicken -- could not believe the difference it makes!! It thickens the juice…
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  • Re: Pulled Pork Questions

    Charlie tunaCharlie tuna
    I serve pulled pork with two different types of hot sauce. Seems like it is a waste of time to put BBQ sauce out, even at big parties, it never gets used??? One important item is the roll it is serve…
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  • Forum control??

    Charlie tunaCharlie tuna
    Why isn't there some type of control on this forum by moderators?? I usually count near ten percent of the food forum related to things that should be listed on Off Topic. Don't the forum owners care…
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