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  1. daboys

    Some Walmart facts i found interesting

    \I just have to laugh when people post cr_p like this. My wife has been with WM for 25 yrs. Her health ins and benefits (pention plan) have been great since day 1. Before you post something, make sure you get your facts straight. We had alot of "mom and pop" places go out of business here too...
  2. daboys

    Where do you store your smoker, especially during the winter?

    No storing the smokers here. They all get used year round. Just brush off the snow in the winter. If it gets too cold, below 0, I'll move 1 of them to the garage.
  3. daboys

    Please help

    Check and make sure you have an opening between the sfb and the main chamber. I have heard before of the tab not being removed and the heat can't get into the cooking area.
  4. daboys

    Pork butt- Trim Fat Or Not?

    I never trim mine. Just score the fat cap down to the meat so the rub gets in there. Between the the the fat cap and the false cap in a thin layer of meat. That is some of the best pork you will ever eat!! Those who trim all the fat, you don't know what you are missing.
  5. daboys

    Pulled Chuckie Leftovers - Pizza!

    Ok, ya made me check this one out. Glad I did. That pie looks awesome! I have made them with pp but not beef. I'll have to give this one a try. And, I'll give ya
  6. daboys

    A Chuckie A Meatloaf and some Moinks walk into a bar with Qview!

    That's a great lookin spread Dude! The "Iowa Contingent" still keeps track of what's going on.
  7. daboys

    Cure interchangability?

    I use which ever cure I have on hand at the time. If you use the TQ, cut back on the regular salt you add. TQ is 1 TBS/lb. Insta Cure is 1Tsp/5lbs. I prefer the insta cure better. That way I can control my salt I put in the sausage better.
  8. daboys

    25 or so pounds of sausage today w/qview

    Your sausage is looking good. When I do mine, I will put it in for about an hr around 120* to dry the casings. Then I bump it up to 160-180 with smoke till the internal temps reach 152. Good luck. I'm sure it will come out great. Homemade is always better then store bought any day!
  9. daboys

    Venison Canadian Bacon with Dove and Wild Sage

    As always, your plate of food looks great Jeanie!
  10. daboys

    Goms ?

    Mine last about 30 hrs @ 225-250*.
  11. daboys

    Newbie from Iowa

    Welcome to the site smokin. Nice to have another sausagehead on here.
  12. daboys

    Happy Birthday Desertlites

    Happy B-day Bob. Hope your day is a great one. Have fun.
  13. daboys

    Newest OTBS members 5/22/09

    Congrats you 2. You both deserve it!
  14. daboys

    deer sticks & summer sausage

    Great lookin sticks. Good job!
  15. daboys

    North Florida Gathering II Pics

    Doesn't look like anybody will go home hungry!! That's a feast!! Nice job everyone.
  16. daboys

    Wutang's spring fattie throwdown entry. The Triple Stuffed Breakfast fattie.

    That does look like it tasted great. I'm gonna have to try this one. Nice job!
  17. daboys

    Newest OTBS Members

    Way to go everyone!! Congrats!! Looks like a great new group.
  18. daboys

    newbie from Iowa

    We have our 2nd Iowa Gathering this June. Gonna be a blast. Great food are people. You can read about it here http://www.smokingmeatforums.com/for...Iowa+Gathering
  19. daboys

    This is a secret, so don't tell anyone

    Doesn't look like a pp sammie I would want to eat. thanks for the heads up.
  20. daboys

    newbie from Iowa

    Welcome Larry. You'll find all the info you need right here, and before you know it, you'll be skokin like a pro. What part of the state are you from?
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