Recent content by swinging meat

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  1. S

    Location, Location, Location

    On the one I built I put the exhaust below the grate leve. My thinking was that smoke nautrally rises and by putting the exhaust at the bottom the smoke would rise out of the fire box and then circle downward towards the exhast while circling the meat. Not sure if I am 100% correct but it...
  2. S

    30th B day qview

    and happy birthday to your wife. By the way how did the slushie machines do for the mixed drinks?
  3. S

    Behold......the Quadruple.

    That is one of the best things I have ever seen in my life.
  4. S

    Grilling Frozen Steaks

    treat as normal and you will be fine. I own a cattle ranch and every year butcher a fat beef, a hog, and always have deer and elk in the freezer, if it was properly stored you will notice no difference.
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    Chili Cookoff

    Thats freakin hilarious I almost cried while laughing
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    Redneck Cowboy from Texas

    Thats a good one
  7. S

    Just got a 30" MES for my birthday

    And I am sure you will be very happy with your new smoker.
  8. S

    My first Brisket, and it sure won't be my last

    Great job on your first brisket. By the way you got any left overs?
  9. S

    first pulled pork quesion

    You must try the finishing sauce sticky it really makes a difference. It sounds like other guys have you on the right track for the rub, and as said earlier try a spritz also. I use apple juice and Jim Beam and it works great. I just have to watch out for my daughter (little @#*%) was squirting...
  10. S

    Chuck Roast & CROINK Balls w/q-vue

    Your CROINK balls look good thanks for sharing your idea I might have to add those to the " TO DO LIST" (kind of funny how that just keeps on growing when I am on this fourm)
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    Newbie... Just bought 30'' MES

    said it just about perfect and make sure to spend some extra money on a good thermometer you dont want to trust the MES. Good luck and have fun smoking.
  12. S

    When Do You Rub the Rub?

    but I normally rub mine 24 hours in advance then take out of the fridge about 1 hour prior to smoking to let it warm up to room temp. Seems to work well for me but you may want to try both methods and choose what you think works best for you.
  13. S

    Short Ribs w/Hickory on the SNP w/Q-View

    make sure to post pics of the finished product and some of that outdoor setup you were talking about.
  14. S

    3 Fatties with Q view

    I will have to add the ruben to the "to do list" along with your friends version.
  15. S

    1st competition starts tonight!

    I am sure you will make everyone on here proud. I sure wish I knew of some close compitetions to northern Montana. Our Eagles chapter has a rib cookoff once a year and that is a blast. But other than that I theres just slim pickins. I sure wish we had more of these types of compitetions going on.
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