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Recent content by fnozman

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  1. fnozman

    BAD "Q".. let this be a lesson to you!!

    How long you let it rest (normally) before pulling? Pork and beef same? Thx Late
  2. fnozman

    Painful lesson learned

    Man sorry to hear of the burns....ooouchhhhh! Can you tell me? I have never cooked a fatty and will do my 1st one in the a.m.! Do you just basiclly roll 2-3 rolls together to stuff them? Or do you start with some on bottom and seal it off like stuffing a hamburger patty (Just bigger?) Thx...
  3. fnozman

    Barbacoa

    Looks great! Late!
  4. fnozman

    Smoked Bacon Cheeseburgers! Q-View!

    Look great! I would go medium rare however for me! So would guess cut 45 minutes off time?? Thx for picks! Late
  5. fnozman

    WYOMING Cook offs

    Will do! Thanks a million!
  6. fnozman

    Thinking of selling Big Red

    Thats a sweet machine boss! NICE one.
  7. fnozman

    GOSM is flaming out... What to do?

    Mine is wood w/natural gas. If I open both bottom vents (each end) not enough air-goes dead. Same on side. UNLESS I open top (on mine) like I said 3/4 and crack side open-then it pulls air thru. I learned on mine-by having a piece of smoking wood placed inside. Then mess wth all options...
  8. fnozman

    GOSM is flaming out... What to do?

    You know I had a similar problem for awhile and finally found that I had to open the flu on top almost 3/4 way (was at 1/4) and then I opened the door on the side of the smoker. (Had screw type-was not enough) I cracked mine appx 1/2" open. Once I did that=no more flame issues! Good luck! LATE
  9. fnozman

    WYOMING Cook offs

    Hello! I have smoked on small scale for some time-just bought a trailer mount Southern Pride! Looking for any competitions in State of Wyoming or closer this spring. Anyone know of any? Looking forward to meating some of you all (not literally! LOL) LATE
  10. fnozman

    30 Days Today......

    Buddy thats a nice trailer there. Can we get some more snaps? Looking to see how you have the fryers hooked up-if ya get time! THX! FNOZMAN (PS-Old San Antonio TX Native-transplanted to Casper WY!)
  11. fnozman

    Hello smokers

    Welcome neighbor! This is a great site-I just joined myself! Great folks and tips. Tell me more on your fatty...what all do you stuff in them? I was thinking if adding a full piece of andouille (I buy Savoies from Louisiana and-best I have ever had) inside the fatty! What ya think? Late
  12. fnozman

    Looking for advice on new smoker

    It takes a large size for whole pig! Perhaps look at 1/2! I know you probably should wrap it with chicken wire to help hold it together. I have a buddy that cooks a whole pig each year-it's never real good. Pours honey all over it and injects with orange juice and honey. It always burns on...
  13. fnozman

    cured,smoked...HAM

    I have never smoked a ham. I was burned out on baked ones so bad that when I buy a pig-usually have them made into ground sausage which I LOVE! However-after seeing this-I may have to try one!
  14. fnozman

    Newbie

    WOW! What nice welcomes! Thanks ya'll! I will share all I know that is for sure! Please feel free to ask me questions all of the time! PS-I am picking up my new (used) Southern Pride I found from a guy shutting down his catering business today! I will take pictures and post later! C'ya!
  15. fnozman

    The results of my first real Q

    Man that Fatty looks great!
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