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  1. pignit

    Tribute to RonP

    Smoked some of Rons chicken thighs yesterday. Think of him often. He turned into a very good friend.
  2. Tribute to RonP

    Tribute to RonP

  3. thighs.JPG

    thighs.JPG

  4. pignit

    A couple of questions for a new 30" user

    I might be able to give you an opinion on a few of these questions.....  1. I don't think you actually need the water although I always use it thinking that it is a great heat sink and restores my temperature in the smoker when I have to open the door. Try it with and without and see what you...
  5. pignit

    Loaded up and shmowkin........

    Buckboard time.....
  6. Loaded up and shmowkin........

    Loaded up and shmowkin........

  7. bacon2.jpg

    bacon2.jpg

  8. Smoker Bacon copy.jpg

    Smoker Bacon copy.jpg

  9. bacon.jpg

    bacon.jpg

  10. pignit

    Masterbuilt smoker vent position?

    I took my vent completely off.......
  11. pignit

    Should I chuck the brisket??

    Doesn't look like you have had much help with this...... my understanding is when meat has reached below 140 you have 2 hours to get it down below 40 in the fridge. That being said.... I don't think you have anything to worry about. If you have doubts or are uncomfortable with it then don't feed...
  12. pignit

    Tribute to RonP

    Here is his profile.... you can check him out. http://www.smokingmeatforums.com/u/22688/ronp
  13. pignit

    Tribute to RonP

    Still miss the ol Fart........
  14. pignit

    I already know the answer but I need to hear it..........

    I've been doing this long enough to know better than to serve this to guests. Hard lesson learned. I personally didn't want to risk eating myself either. May have been fine but I'm not up for experiments with food making me sick. I got up early and smoked the meat the day of the party and...
  15. smoker.JPG

    smoker.JPG

  16. pignit

    I already know the answer but I need to hear it..........

    Yep... I knew that.... just wanted to hear it out loud.
  17. pignit

    I already know the answer but I need to hear it..........

    Problem with that is if I'm sick, it's bad.... and nobody to cook up another mess of pig..... already seasoning 20 more butts.....  Thanks for the input.
  18. pignit

    I already know the answer but I need to hear it..........

    All cooked and wrapped and was gonna put it back on the smoker on Saturday to heat back up to 160....... I'd eat it too but I don't want to feed 100 people and they get sick. Looks like another trip to the butcher....... 
  19. pignit

    I already know the answer but I need to hear it..........

    I'd say it was... have never done this much at one time and tried to cool it down. Always smoked the day of the BBQ. Was trying to get ahead so I wouldn't have to stay up all night smoking and then party all day. 
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