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Recent content by smoke_it_up
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Wow it's been a long time since i've been here. figured I reintroduce myself. My name is Thomas, and I live in north Texas. Use to visit this site frequently about 3 yrs ago. I had to sell my old smoker when me and my family decided to move into an apartment, but I just finished building me...
it was good if i do anything differant it'll be not adding that much bacon. the sausage itself wasn't that greasy like i thought it would be but the bacon seem like it held alot in. maybe it's just me. other than that it was awsome. and very surpriseing to me my very picky with whatever she eats...
i've learned looks aren't everything, its whats inside that counts, obviously if it tasteds good you done it right, and thats all that matters isn't it.
when i was looking the fatty up i found a post that someone had done chicken fajita fatty and used the tortilla shell thought i would try it and see what happens. i only used it on 1 of the fattys. sprayed them w/ a applejuice and vodka mix after i put them on so we'll see what happens.
thank you fire it up and mballi, i got the fattys a smoking, and now comes the wait. all I need now is some PBR and it'll all be good. i'll get the qview of the first part up in just a bit then when its all said and done i'll get the finished result up. thanks again.
hi everyone im doing my first fatty tomarrow, and i was wondering how long i should let it smoke for. and at what temp it should come off. if all turns out good i'll have some qview of a beef fajita fatty