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  1. icemn62

    Weber chimney

    That is a great score. I saw one for $14.00 and thought that was too expensive.
  2. icemn62

    Hello from Minnesota

    WelcomeBYGriller. grab a cold one and jump into the fray. Looking forward to hearing from you in the future.
  3. icemn62

    Lighting Methods

    Chimney starter is the way to go for getting your charcoal started.
  4. icemn62

    Beginner's Question on Brining

    Don't feel bad, I don't think I ever thought of it either. And I have been doing it for a LONG time.
  5. icemn62

    Hello From Nor Cal

    Welcome Kaptn, grab a cold one and jump into the fray. nothing beats pulled pork unless it is smoked brisket, or Smoked Ribs. I even like smoked appetizers, and a good home smoked chicken. If you have questions, please feel free to ask them.
  6. icemn62

    Hello from St. Louis

    Welcome aboard. Keep reading, and be open to learning. Soon you will be turning out product that will make all of your family and friends hanging out at your house.
  7. icemn62

    Hello from Germany

    Welcome Smokemaster, forget the smoked Brats, send me some fresh German Cold ones. Grab a spot, and jump into the fray. Loking forward to hearning more from you.
  8. icemn62


    Welcome cajun_1, I would hoist a flagon of ale in your honor, but the job kind of frowns on that type of behavior. I will have a few in your honor when I get home tonight.
  9. icemn62

    Advice on First Smoke

    if I remember my first time was ribs and a brisket. Big waste of money. I would agree with the Pork Butt, or even an easier cook. FATTY. You can smoke these while you are seasoning your smoker. My other bit of advice, READ, READ, READ and ask questions here on the board. There are plenty...
  10. icemn62

    Thanks Tulsa Jeff

    Now that is a good looking rib. How much is leftover, or is that a "dumb" question?
  11. icemn62

    Another Big Day Tomorrow

    Hope they worked out okay. I like smoked chicken but have never liked to cook it myself. Other than the brine, did you do anything else to prep them?
  12. icemn62

    Brisket confusion

    I want to tell you congrats on a job well done. The meat looks good enough to eat (no pun intended.)
  13. icemn62


    Congrats to all who have jined the order since Last I took count. It is nice to know the order's rank continue to swell, and there appears to be an abundance of Think Blue Smoke over the Land. Can not wait for a day off, because I seem to be feeling a cook session in the NEAR future.
  14. icemn62

    Good eatin tommorrow

    Remind me to post the shipping adress of my new company. If you BBQ and ship samples, our private labs at no cost to you, will prepare an in depth report to let you know how good the food is, and we also help with the problem of left overs. Looks VERY GOOD.
  15. icemn62

    Good eatin tommorrow

    I bet your neighbors love you right about now. The air smelling real good from your way.
  16. icemn62

    Good eatin tommorrow

    I bet your neighbors love you right about now. The air smeling real good from your way.
  17. icemn62

    Brisket confusion

    Sounds like you were having fun. How did it turn out? I generally do my briskets at night. I manage to squeeze in some sleep. Hope you were able to get some pics, and that everything came out good.
  18. icemn62

    Brisket confusion

    abraxasil Those were all great answers to your questions. Don't get locked on cooking by time that 1.5 hour thing is more of a suggestion than a rule. When the meat stalls, do not worry. THAT IS WHAT IT DOES. If you are looking you are not cooking, but if you left the lid, spray the meat...
  19. icemn62

    New guy from Northern CA

    jminion is right when cooking birds go with a higher temp. Your cooker looks like it would be fun just to go and cook a bunch of slabs of ribs. Can not wait to find out more about your beastie.
  20. icemn62

    tonight's menu- smoked meatloaf

    I have been thinking about making a meatloaf for some time now. I just need to find the time. i am not going to wait till after the holidays for a good cooking session.