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Floridian here - Page 2

post #21 of 37
Yup. 5th generation on my dad's side!
post #22 of 37
Thread Starter 
You are a rare breed. And naturally you hate the rat kingdom.
Most crackers dont appreciate the population influx. According to statics it's changing lately smile.gif
post #23 of 37
Thread Starter 
I hop it does. Imalready planning where to locate a rig with a smokestack so i dont grease my motorcyclesicon_biggrin.gif
post #24 of 37
Thread Starter 
post #25 of 37
Thread Starter 
I just signed up for the course. Thanks for the tipicon_smile.gif
post #26 of 37
Nah. It doesn't bother me. I've got lots of yankee friends!
post #27 of 37
Thread Starter 
Even if I talk funny??????
post #28 of 37
welcome to the smf. These guys are a great bunch of help. Go Dolphins.
I'm a Dolphin fan stuck out here in Utah.
post #29 of 37
Welcome to the SMF! PDT_Armataz_01_34.gif
post #30 of 37
Hi Scotty!...Welcome to the SMF!...PDT_Armataz_01_34.gif...Glad to have you aboard!...

Check out the 'Top Downloads' page...There's some stuff there that'll
go hand in hand with Tulsa Jeff's Free 5 Day eCourse to help you along!...

Until later...
post #31 of 37
Thread Starter 
Do dolphins taste as good as shark?????
post #32 of 37
Welcome another Floridian.
post #33 of 37
Well, I am Floridian and have lived here 54 years and 11 months, even then after being kidnapped at the age of 3 months from Corning, NY and transplanted, my southern friends still do no consider me a southerner. Probably because I don't care for grits. PDT_Armataz_01_05.gif
But I do like okra biggrin.gif
post #34 of 37
Welcome from one new Florida member to another. icon_smile.gif
post #35 of 37
Thread Starter 
Sicko doesn't like gritsicon_eek.gif
post #36 of 37
I have one of these and I really like it. It really concentrates the smoke, so be careful not to overdo it. It's pretty labor intensive cleaning the smoke out of it if you want to use it as a roaster and not have your food smoke-flavored, though.

It makes great ribs, I smoke them for an hour or so, then turn off the smoke and slow-cook them at 250 degrees for about 3 hours, with water (or beer) in the drip pan.

post #37 of 37
Thread Starter 
Yesterday I put the wood chips in the lower section by mistake.
I couldnt understand why things didnt fit snugly and the smoke came out the sides instead of the vent.
My GF is still laughing and the clean up was a bear lol.

confused.gif Now i are an expert. HA HA
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