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  1. bob1961

    whole steelhead trout ??

    my neighbor is giving me a whole trout and i want to smoke it whole. i'm not sure how to go bout doing it as i haven't done but 1 fish in smoker. ok go !.........bob
  2. bob1961

    butter in a squeeze bottle ????

    I keep seeing tv BBQ comp's and see them say butter when doing ribs when foiling using a blue and tallow squeeze bottle....but the only squeeze bottle I know of that color is PARKAY margarine ????....I'm planning on ribs this sunday and want to try how they do it on tv, but I know of no butter...
  3. bob1961

    finding the opening to cook chamber.................

    I read a few threads asking how to find the square inch area for this opening, so I ran my numbers for the opening i'll need with this circle calc.... http://www.1728.org/circsect.htm I made a 1/4 scale drawing of a 30" dia tank only using a 1/4 of that circle, then drew squares that equals...
  4. bob1961

    high temp paint.....

    i'm looking into paint for my RF build, but not sure what brand is best....how hot does the firebox get and what if any high heat paint will hold up, thx....
  5. bob1961

    well nobody seen this in my thread in the beef section, so here ya go PA......

    well did my 1st brisket on sunday, separated it and used two thermo's to watch both temps's in each....both the flat and point got to 145 in 2.5 hours when I foiled them in the alum pan I smoked them in, the thicker point got to 200 in another 1 hour....that's when I cut into burnt ends and...
  6. bob1961

    old PM's........

    I have old pm's that I deleted and got sent to my trash folder, but how do I completely delete them away for good ??....
  7. bob1961

    gonna do my 1st brisket sunday....

    looking to run smoker bout 230/240 and maybe splitting the packer from point and flat as two hunks....i'm planning 2-3 PM eat time for my two boys birthday party with family....burnt ends as well as sliced and pulled for variety to offer up....wondering bout time i'll be looking at, I have done...
  8. bob1961

    cod in smoker.......

    I just bought some fresh atlantic cod and some cedar planks to smoke them on and have them soaking in water as I type this, also doing some chicken leg quarters as well and will be running my temp at 300 in my smoker....but not sure how long the cod might take as this is 1st time with fish in...
  9. bob1961

    centry inverter arc 120.....

    I just seen one in a store that is 120 volt and specs it can weld up to 1/4" thick....did review search online and found out it is a lincoln welder which is a good brand....now my RF build will be with a 250 gal PP tank which is 3/16" steel and 3/16" steel stock for everything....one review was...
  10. bob1961

    some spare rib Q-view........

    did up some st louie style ribs from full spares cut down with the 3 2 1 method at 240....did a marinade of Worcestershire, cider vinegar and apple juice for 24 hours, then over night with a basic rib rub wrapped in plastic wrap....did the same thing with all the cut off boneless meat....here...
  11. bob1961

    pulled pork today...........

    pulled pork is on the menu today, i have a few friends coming over....we all know what a raw pork shoulder looks like so no pic's as of yet....but what i'm posting this thread about is the dreaded stall. i read from this link i found on here...
  12. bob1961

    cleaning under the reverse flow plate...........

    how does everyone clean under it, i'm sure smoke builds up under there and gums it up...........bob ....
  13. bob1961

    pork spare rib Q-view......

    doing up some spares and started with two very nice 6lb slab of ribs, just before going into the smoker.... did the 3 hour on the smoke using sassafrass woods for smoke flavor and just before foiling.... now just waiting on the next 2 hours till i un-foil them and back in the...
  14. bob1961

    propane tank spec's.........

    i found this site in a search that i thought was nice, it has spec's for all sizes of tanks with the thickness as well.........bob http://www.propanetank.com/quality_steel_conversion/archives/tank_info/tank_specs.htm ....
  15. bob1961

    turkey on a rotissioure...........

     hey everyone long time no been here, sorry....new PC and still loading all the web pages i had piled up over the years  plus i have a new son who turns 3 in august  .... well on to my question, i have a 13.55 pound young turkey i want to do on my rotissioure in my smoker that is a SFB...
  16. bob1961

    need some prayers fast guys..........

    just got a call my son just had a motorcycle accident and is on the way to hospital in ambulance with broking leg and woke up from being out....not much is known at this time and only can see his leg was broke....please guys send some prayers, thank you all...........bob ....  
  17. bob1961

    insta cure # 1.............

    i can't find insta cure local and only online at 5.99 for 8 oz but then the total with shipping/handling charges brings it to 15.00 bucks....seen a forum that someone said they bought it at a walmart super center by the salt....went there and no insta cure, went to housewares and looked by the...
  18. bob1961

    it's backstrap time again.........

    i was watching the the same patch of woods behind my house after i took a walk back there after the weekend snow we had....to see if any deer have been using the area and they have been....yesterday i seen them going through in the mourning bout 10am and later in the day i seen two doe bedded on...
  19. bob1961

    root beer molassaes glaze..........

    i have a 10# pre cooked hickory smoked ham for a quick dinner today when my kids come over for our xmass GTG....i want to use a glaze and thought bout a molass/root beer based glaze for it with maybe some orange blossom honey as well....i'm doing a web search for a recipe as i'm typing this...
  20. bob1961

    angus beef...........

    i seen an interesting angus cut in the super market the other day, but can't warrant the 34.00 buck price tag....it was what i know from butchering deer as back strap part of the animal, it was bout 8" in diameter and 24" long....real nice looking chunk of meat for sure....the only angus i...
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