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  1. fat gary

    Smoked Corn on the Cob

    Anyone ever done this?  How long?  What kind of wood?
  2. fat gary

    Rolled and Smoke Two Fatties Yesterday

    Fatty 1 - Italian (stuffed with provlone, salami, pepperoni, prosciutto, mozerella and pesto) Fatty 2 - German (stuffed with Swiss, Gruyere, Sauerkraut and Spicy Mustard) First layer on the Italian - ground beef (.5LB), Italian sausage (1LB), ground pork (.5LB) Italian Fatty stuffed...
  3. fat gary

    To Brine or not to Brine?

    A friend and I have a friendly arguement over bringing poultry or not... If I am cooking a bird of any kind I brine that thing first...I use my brine for two things 1) add flavor 2) ensure juicyness He states never brine it is a wast of time and does nothing for the bird. Not looking to say I...
  4. fat gary

    Brisket Rub Question

    I am smoking my first brisket this weekend...I have done plenty of pork and poultry. For pork and poultry I have a pretty standard rub that has salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika, dry mustard, and brown sugar in it. For the brisket I am thinking about...
  5. fat gary

    Brinkmann 810 Charcoal with 2 doors - Modifications

    I am new to smoking and have done it 4 times now...one thing I cannot seem to get a good consistency on is heat stabilization and top end heat.  In all of the research I have done this appears to be a common "feature" of the Brinkmann I have.  This past weekend I tried something new to get a...
  6. fat gary

    First Fatty...with QViews

    Bacon Weave Pounded out some sirloin as the first layer Chorizo as the third layer Pepper Jack Cheese Onion, Red Bell Pepper, Hatch Chilies Rolled Up Smoked at 225 for 3 hours turned out great!!!  Thanks to all the tips and suggestions on this site.
  7. fat gary

    Fat Gary's Rub

    Started my foray into smoking this past weekend and I made a general all purpose rub...it was good but I am open to suggestions 1/4 cup paprika 1/2 cup brown sugar 2 tbs granulated garlic 2 tbs granulated onion 2 tbs chili powder 1 tbs kosher salt 1 tbs black pepper 1 tbs cumin 1 tbs...
  8. fat gary

    Brinkmann 810 Charcoal with 2 doors

    My wife bought me this for our anniversary and I seasoned it up and have used it twice... A couple of things I have noticed... 1.  The tempature gauge seems to run cold 2.  I can maintain the heat fairly well (on the tempature guage that runs cold) but I cannot get it above 200 hundred on...
  9. fat gary

    Hello from Texas

    Got a new smoker on Friday (anniversary gift from the wifey)...seasoned it Friday night and Saturday went smoked chicken wings and whole chicken.  Sunday I am smoking some country ribs.  The chicken wings and whole chicken turned out good.
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