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.
Recent content by buzzard
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.
I looked and did not see the answer to my question. Waht is meant by 2 cups of elbow macaroni? are we saying 16oz? or pouring the noodles on a measuring cup and actuially using two measued cupsw?
Howdy all. I was on here a lot when the site first started. Then I got married. Then divorced so I came back. Then Married. Now Im back again! o_0.
Just wanted to say howdy and good to see everyone again. Hopefully I did not lose my spot in OTBS.
I have lost two smokers to divorces but...
"She Who Must Be Obeyed" HA! An instant new classic!
Now I am mad because I do not have time to make these right now and I will not be able to sleep thinking about their goodness. Great detailed presentation. Thank you.
And Disco I will be more then happy to share what ever information I am no master but I have been smoking, on several different smokers, for years now and have some decent little tricks up my sleeve.
Glad you joined. I did just as you did. was on here all the time and got great info so I decided to become an active part of the group. I did buy Jeff's rub recipe just to support the site, it is a great one.
I would love to see pics of your new mistress.
I wanted to say hello to everyone again. I was on this site when it first started, which happened to be when I started smoking for the first time.
But divorce got the best of me and I lost my smoker in the process but the yearning for smoking held strong in my blood and I am back to the...
I was thinking the plate going up sounded a little off but i have just not seen it done yet my original thinking was to slope it down a little and have your drain pipe there for easy cleaning or just level like i have seen most. i like the idea of the second plate, would hold more heat for a...
mine is simple its my last name.
I do go by OSU Buzz a lot, for Ohio State University Buzz in emails and different websites if i can not get Buzzard. i was one of the lucky ones who started smoking just about the time this page was created. i remember when it was a big deal when we hit 1000...
http://mantestedrecipes.com/
some friends and myself have tried several recipes from here and so far they are all good.
i want to try this burger sometime when my bank will loan me some money to afford all the stuff that goes into it...
when this happened to mine, i simply took a scraper, scraped the inside fairly clean and got rid of the mold by trying to feed it to a wild cat that will not leave my house alone (did not work) then i got that smoker as hot as i could.
i am allergic to mold and did not want to take any...
i have used these and love them
i have had different types of heat resistance gloves, like the OvGlove and such.
when rubbing my meat i like to go bare handed. kinda like when i mix things i use my hands as opposed to a spoon (unless its cake batter or something). i guess it just make me...
i agree with the safe then sorry. sometimes you get that stubborn piece of meat. i usually have great luck with having a 12 lbr done at about 10-12 hours then do the cooler thing for about 3 or 4 hours or more. i usually like to pull mine more though then slice
and if you have it done early...