Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
My GOSM comes back up to temp quick enough that I have never worried about losing heat. I pack chips in foil packs and just pull and replace with a new pack when I'm doing a long smoke. Water, I just add when needed, when I spritz.
I'm always leary of creating more holes in my smoker...
This may seem like sacralidge, but here goes.....
http://video.about.com/bbq/Crockpot-...becue-Beef.htm
Tried the recipe when we got our first major snow fall and was low on our smoked meat reserves.
Not bad....but not the real thing.
When it comes to the time spent to do BBQ right......I suffer for my BBQ.
Everything else gets put on hold and my family that loves the results understands that completely.
Bottom line is that there are too many variables to say how long a smoke will take.....the sooner a person embraces that...
Checking in during my semester break from the Fall semester.
I took a load of classes and FINALLY - it is over.
My grades....
Anatomy and Physiology 1 - A+
Microbiology - B
Phlebotomy - A+
Medical Office - A
Medical Terminolgy - B
It was a difficult trip, but this leg of the journey is over...
.....my brain just feels that way.
You may have wondered where I disappeared to for the last couple months. Well, I am at the mid-term point of a very long semester filled with 18 credit hours of book cracking fun! So far I am maintaining a solid "B" average overall, but it has not been easy...
Thanks for the heads up Bubba!!
I picked up some pre-experation Country Style Ribs at Kroeger last weekend for .99 a pound and feasted on two full racks from the GOSM.
See ya in a couple weeks.....
I smoke them vertical using the Butt Can method till they reach 165 at the thigh. Pull them and let rest for 1 hour. Skin peels right off and the meat falls off the bones in your hands.
Our personal favorites are slathered Buffalo Sauce or in Chimmi-Chaungas which we are making tomorrow night.
Served in the United States Air Force from 1981 - 1989
I was first an Aircraft Electrician on F-15's, F-16's and F-4's - then I went into Digital Electronics working on the terrain Following Radar system of the F-111.
Did all of my time state side out west - just missed going to Korea(darn)...
If you want a serious solution.....
http://www.diynetwork.com/diy/hi_ind...672_02,00.html
This was for a critter under a deck...but I'm sure it will work on a shed.
This method works....will break your back....and prevent any new visitors.
If you are lucky you can catch the episode in...
If your brother or family member is going back....do whatever you want to show your respect.
As far as flag saluting.....more the better.
Now if we can get people to take off their hats when they come in to a building.....
Here is a more direct link to the needle valve...
http://www.bayouclassicdepot.com/nv1...urner_part.htm
Can you post a pic of the needle valve installed on your smoker?
Ah my friend...you fell for the oldest trick in the BBQ book.
You went to a "Ribs - n - ....." event and thought you would actually get "good" BBQ.
It really is sad when it happens .......
The only cure or way to put balance back into your perspective of life is to now attend a true BBQ...
Try calling the manufacturer to see if they can tip you to a local carrier of the thermometer....
http://www.oldsmokey.com/0801contact.html
Just tell them that you heard how great their thermometers are and that you are having a hard time finding one locally....can they assist.
You might be...