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  1. smoke_it_up

    Hello Again!!!!!!!

    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...
  2. smoke_it_up

    first time fatty with qview

    as I said on my other post I would have some qview. heres the start and i'll get the final product up when its done.
  3. smoke_it_up

    practice upload

    <a href="http://s213.photobucket.com/albums/c...P1011447-1.jpg" target="_blank"><img src="http://i213.photobucket.com/albums/c...P1011447-1.jpg" border="0" alt="Photobucket"></a>
  4. smoke_it_up

    first time fatty

    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
  5. smoke_it_up

    needing a good marinade for a pork loin

    I have a 4-5 lbs loin i'm smokeing tomarrow and in need of a good marinade. if anybody has any available and would be willing to share. It would be appreciated. might even throw in a little q-view. thanks
  6. smoke_it_up

    been awhile

    whats up everyone? well its been awhile since i've been in here so figured i better do another roll call. so how has everyone been? good here moved last yr from Pa back home to the lovely great state of Tx. had a chance to build me a decent smoker nothing spectacular but it definantly works...
  7. smoke_it_up

    question about my ribs

    smokein me some ribs w/ the 3,2,1 method, and time is winding down to remove. It will be to late to eat them so i want to save them for tomarrow. will it be ok to wrap them with a towel and put in cooler to keep them warm? or will it over cook them while in the cooler?
  8. smoke_it_up

    how big should i build my firebox

    i have recently started building a new smoker that has a 20"dia and was 47" long. I cut 16" off for a firebox and left 31" for the buisness end. should it be longer or is it big enough. it should hold heat pretty good its 3/8" thick.
  9. smoke_it_up

    pear wood?

    has anyone ever tried pear wood. i work w/ a guy that has two trees that have stopped produceing and it being a fruit tree thought i might get some wood when he cuts them down but was wondering if it leaves a good taste and what kind of meats it might be best to smoke w/ it. thanks for any...
  10. smoke_it_up

    testing my pic upload

  11. smoke_it_up

    finally gonna try'em smoked burgers

    a week aft askin about the smoked burgers, i finally have the time to try and smoke or semi-smoke some burgers let ya know how they turn out.
  12. smoke_it_up

    off the subject a little

    afte reading a reply by gypsyseagod talkin about cracklins brought back memories. i am looking for a good homemade southern style recipe for cracklin cornbread. if anyone could help and type it down or sent me in the right direction of a site it would be greatly appreciated. thanks
  13. smoke_it_up

    frog legs?

    hs ne one ever tried smokein or grillin frog legs? thinkin bout orderin some and tryin it out but would like some professional quers advise on this b4 i spend the money and possibly waist what could've bn a good meal if i were to fry them.
  14. smoke_it_up

    the big green egg

    are these smokers worth a hoot? a guy at the propane/hardware store say they are the best thing ever. smokes everything on them. just dont understand due to the fact the fire is below the meat instead of the side w/ nothing in between.
  15. smoke_it_up

    smoked burgers?

    i know you can smoke all types of meat but has ne1 ever smoked the tradition american burger other than grilling over the heat. i was kinda thinking about it. this may sound like a stupid question bt i thought i would throw it out there.
  16. smoke_it_up

    appitizers anyone

    i had this recipe givein to me 10 or so yrs ago, and feel that this is a good place to share it so here it goes. Venison Jalapino Poppers 10-15 med. size fresh jalp peppers (maybe enough for self) phili cream cheese (softend) bacon (same # of slices as peppers) and venison (i prefer back strap...
  17. smoke_it_up

    newbie

    howdy all found this site looking for some good smoked bratt recipes. love cooking on the grill. im from texas where i grew up w all kinds of grilling and smoking , and now live in pa for a few more months where i haven't found much if any BBQ . live in an apartment and only have a cheap but...
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