Recent content by smoke slinger

When I had my MES I would put the smoke in when I put the meat in, but that was my choice way of doing it. Craig

Good looking brisket, makes me want to throw one on. Craig

Thanks and yes I know only if they could get their act together and start winning......

Welcome to the forum. I have learned a lot on here and folks are real friendly and don't mind helping out. Hope you enjoy it as much as I have. Craig

Not a problem Craig

Thanks Disco, so far I have very impressed with it, I want to do either a brisket or pork shoulder to see how well it holds the temp and how much fuel I use on a long smoke. Craig

Thanks Red as they were tasty and lovin the WSM Craig

Thanks, dont worry it will be used looking in no time.....lol...... Craig

Yes it is and I know I am going to enjoy it Craig

I know what ya mean on "Another way to cook"   Craig

Thanks David, I know I see many as I plan on a pork shoulder next and of course the holidays are coming up..... Craig

Thanks Brooksy, didnt realize how much I missed the flavor of cooking on charcoal/wood Craig

Well I know I haven't posted on been on in a while, but the wife has me busy around here most of the time and it is football season...lol... Go Steelers. Went and bought a 22.5" Weber Smokey Mountain and did a quick season on it Saturday and then some ribs yesterday and they turned out pretty...

Look mighty tasty, thanks for sharing Craig

Looks great, may start a new trend there. Craig