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u/Philly_QUADZILLA

r/smoking r/cigar r/NFCEastMemeWar
▲ 8 r/cigar

PSA on Cigar Bid

If you’re gonna go on cigar bid, do yourself and everyone else a favor and double check MSRP for items on multiple cigar sites as well as Amazon for accessories like lighters and cutters. Been seeing a lot of guys bidding shit up to and OVER MSRP

Why?

Just do some homework before ya give into the bidding itch. Save yourself some money lol 😂

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u/Philly_QUADZILLA — 3 days ago
▲ 55 r/cigar

First one was so good I had to pick up another one.

I will say even though some people recommend the Box Press Torpedo for the Pasión I found the 60 ring gauge more enjoyable. I’ll have to go through all the Vitolas with this cigar since i enjoy the blend and the wrapper so much.

u/Philly_QUADZILLA — 10 days ago
▲ 29 r/cigar

Trying out the Drew Estate Herrera Esteli Lonsdale this Sunday Morning

Everyone is different but for me there will never be a better pairing for a cigar than a sweet creamy coffee in the morning

u/Philly_QUADZILLA — 12 days ago
▲ 16 r/smoking

Second smoke on the Weber. 🐓

We got 2 chicken breasts and a bunch of thighs. All wet brined for 8 hrs overnight and lightly dusted with some seasoning this morning. Regretting my setup on these, should have gone with an offset basket instead of the snake but so far we’re rollin’.

u/Philly_QUADZILLA — 3 months ago
▲ 2 r/smoking

Dry Brine or Wet Brine Chicken prior to smoking?

The purpose of this post is to gather some information about what has worked for all of you with Chicken

Im interested in all cuts and methods

Thighs, breast, boneless and bone in
Spatchcock and whole chickens

What works for you in your pre smoking ritual to prepare your birds?

Thinking about doing either boneless Breasts or going out and getting a whole chicken and spatchcocking it this weekend.

My original idea was to do a Garlic Lemon And Thyme wet Brine overnight and smoking over some Apple wood in my Weber. In the future id like to purchase some Peach, Apricot or even some Nectarine wood to experiment with for a more subtle flavor on my Chicken smoke.

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u/Philly_QUADZILLA — 3 months ago
▲ 2 r/smoking

Update from Earlier Today: First Smoke. Questions, Comments and Concerns welcome. 🙏 5 hrs into cook.

Pretty sure Ive hit the Stall. Was planning on wrapping it but have been rethinking it a bit. Ive been hanging out at 150 internal for about an hour now. Ill probably still wrap it but i want to let that bark develop just a bit more. Kind of surprised i didnt get more of a Red hue on this Butt. Used a good amount of cherry wood. Probably just shitty quality honestly, its a bag of Weber Cherry from the local hardware store lol. All in all not looking too shabby besides my overzealous trim. Currently burning my last cherry Log in the middle of my snake. Started the Butt at 7:00 am after injecting at 5:30 am, so exactly 5 hrs smoking currently at this point with an internal of 150 and half my snake left

u/Philly_QUADZILLA — 3 months ago
▲ 173 r/smoking

First Smoke Ever. Setting up currently. Trying the Snake Method on a Weber Kettle. Waiting on my Lit charcoal now before we get it going. Fingers crossed

u/Philly_QUADZILLA — 3 months ago