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About rlsd

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  1. Whole Smoked Chicken

    Pat it dry and let it sit in the fridge uncovered over night. Work butter between the meat and skin on both breasts and thighs. Drizzle olive oil on top of skin before putting it in the smoker. Are you going for a true "smoked" chicken, or a roasted chicken with smoked flavor? If you are truly going for a smoked chicken where your cooking temps aren't going above 225, the previous recommendation will help make it crispier, but it will always be a little rubbery. If you want a roasted chicken with smoked flavor, I suggest smoking at 150-160 for 30-45 min, then cranky it up to 300-325 until done. The added heat will allow the butter and oil to work together to crisp up the skin without sacrificing moistness and tenderness.
  2. Snowmobile rentals

    Iron River has some nice rentals... Haven't use much else up that way
  3. Fold out bench

    I think that Leech or Hawg have one in their house that was homemade. I suggest making one out of aluminum tubing and using a two piece cushion design. I thought about doing one similar in my build, but ended up going with the straight 30". I would suggest doing a dual 18" design. It gives you ample but space and a nice back rest. Do you have pictures of your current dinette setup?
  4. First Ice

    Never too soon!!
  5. Whole Smoked Chicken

    Depends on the flavor you are going for. What type of smoker you using? I have had good luck with a simple brine containing 1/2 cup canning salt, 1cup sugar to a gallon of water. As far as cooking goes, I like to remove the backbone and splay the birds out. It seems to keep the drummies and wings from getting to crispy. I like a lot of smoke, so I will run my pellet grill on the smoke setting for 60-90 and then crank it up to 325 until the breasts are 160 internal temp
  6. So... its been a while since I have been on. For some reason my account got tagged and the admin can seem to get it back on line so I had to start a new account. The nice part is that I can post again... the back part is that all my old posts have been removed (grrr) Anyway.... I have been wanting to post on this one for the last two weeks. Propane tanks in anything but a portable is a bad idea! Keep in mind that propane expands when it gets warmer. Propane tanks have a pressure blow off valve. How do I know? We were fishing a number of years back and were going to come back the next day. We decided to leave the stove on low because the tank was very close to being empty. Instead of taking the full tank home with us we decided to leave it in the house. We came back the next morning, opened the door and whooooaaaa! instant propane smell. Luckily the tank running the stove went empty otherwise I am afraid we would have had a good boom.