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While some people may or may not agree with me on this. I always add some dill weed to my clam chowder when I am cooking it. It makes the entire kitchen smell like dill but it only adds just a little hint of dill into the chowder. Just gives it that extra Oomph that I look for.

Yes you can make your own sodas. It is so easy that people really just dont believe it. Basically all you need to get (since you have a carbonation machine) is some extracts/sugar and water. You can do a search on google and find tons of extracts out there that you can buy. I go through...

No worries Kitchenelf, Nobody is making me feel bad by posting that they dont think they would like it. I will say that every single person that has actually tasted my soup has really liked it though. I have to admit I rarely and I do mean rarely ever have fresh herbs on hand. I have always...

No problem. This is by no means a healthy, good for you soup. It is however packed with flavor. Everyones tastebuds are different and some people just wont like it. I have 2 friends at my work that have made their own versions of this soup and I have tried them both. They both tasted ok but was...

I didnt notice many chicken noodle soup recipes on here and thought I would share my favorite soup in the world with you. It is best if you can use the exact named pieces I specified in the soup. INGREDIENTS: * 1 whole cooked chicken meat (Tysons roasted chicken is the best, I also mince...

Thanks for all the information. I was starting to get discouraged with my spare ribs attempts as my last attempt ended very badly. I cooked these ribs for almost 6 hours but they still wasn't where I wanted them to be in tenderness, They were close, but not what I was wanting. That aside, I had...

Sundays attempt was very good. I had no heat problems at all, the soaking of the wood for 2 hours is keeping it from bursting into flames and is making it smolder very nicely. I did however try a different rub and sauce and everyone liked it a lot. My wife said she still preferred the first rub...

Here is a question for you. Since I am new to the whole BBQ thing, I have seen people do this and kinda wondered why, so I am hoping some folks can explain it to me. Why do you add liquid smoke to your sauce after you have smoked your meat? Is it because you didnt get enough smoke into the meat...

Ya know, I live in north carolina and I prefer a sweeter tomato sauce to the vinegar based sauce. I grew up in West Virginia so I guess that part of me still rubs off when it comes to BBQ. First time I tried pulled pork when I moved down here I thought I was going to gag. I was shocked that it...

I Did my test run friday and smoked some chicken thighs. It appears it took them about 3 1/2 hours to be done in the smoker. However, 1 hour of smoke did not seem to be enough for me. It ended up with a very very light smoke flavor (and I was using hickory). I think tomorrow I am going to try...

No, there are no dampers or exhausts. The smoke comes out around the the lid. I think my problem on my first attempt with the charred meat was due to the 5 pieces of wood that I had in the smoker that actually caught fire and raised the temp inside the smoker to a really high temp. I watched...

Thanks, sounds good. As for the pic. It was the closest thing I could get to explain what I have been getting from the store. Ahh, found an image that is closer to what I am talking about. My ribs usually have alot more on the top than this picture is showing, but I think you get the idea now...

That answers part of my questions. Yes it is desinged to run at exactly 225 degrees. My problem was that my wood was so dry that it would catch on fire shortly after putting it into the smoker and thus it was raising the temp inside. Even 1 piece of wood being on fire will cause the temp to go...

The full name of the smoker is Brinkmans Gourmet electric Smoker. Model number 810-7080-K and no, It does not have a thermostat.

Yes I read the pamplet that came with it. It states that you only need to soak the wood for 30 minutes. I am assuming that I just got a bag of really dry hickory wood and it needs to be soaked a lot longer than normal. Since I am new, I am unsure if thats true but thats the theory I am sticking...

Hi all, I recently purchased a brinkman electric smoker. I know absolutely nothing about smoking meat and have been reading tons of information on the subject. I thought I would share my experience so far and ask some questions that seem to be hard to find straight answers for. My first smoking...