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  1. dewey tennimon

    Curing my Brinkman vertical smoker

    Excellent...Thank you very much, born and semi-raised in Arlington, Tarrant Co.
  2. dewey tennimon

    Curing my Brinkman vertical smoker

    I'll try that TexanBert thanks, does it allow you to smoke with other woods and not taste overwhelming hickory and such
  3. dewey tennimon

    Curing my Brinkman vertical smoker

    Hello all and belated Happy Father's Day to all the fathers out there....here's my question...I've had my vertical for about a year now and have only done one initial cure on it with hickory. Since I've smoked with hickory, mesquite, apple, citrus, etc. The sides of the smoker are starting to...
  4. dewey tennimon

    The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?

    RB I live down here in parrish, florida and I go hunting with a buddy of mine who is an NRA guide. When we take a deer or a hog we hang it in his walk-in freezer for 2-3 days before processing. He explains to me that it gives the meat time to relax. He feels that it is a natural tenderisation...
  5. dewey tennimon

    My first Pizza and Philly Cheese Fattie with Lots of Q-Vue

    Thank you all for the comments...I really liked doin these. I can't wait to do sum more!
  6. dewey tennimon

    My first Pizza and Philly Cheese Fattie with Lots of Q-Vue

    Here are a few pics I found I thought I lost... On the smoker... Done deal... This was Damn good!!! Thank you all for the inspiration...I will fill my freezer full of the bundles of joy  
  7. Money shot baby.jpg

    Money shot baby.jpg

  8. Fatty's done deal.jpg

    Fatty's done deal.jpg

  9. Fatty's on the smoker.jpg

    Fatty's on the smoker.jpg

  10. Both fattie's ready to go.jpg

    Both fattie's ready to go.jpg

  11. dewey tennimon

    My first Pizza and Philly Cheese Fattie with Lots of Q-Vue

    These are the ingredients for my Pizza Fattie... Next was the 1 1/4# Mild Italian Sausage.... Rolled it in a zip-loc...then spread with sauce... Then Pepperoni and another thin layer of sauce... Then I sprinkled 2T. fresh chopped Basil, 1T. fresh chopped Oregano, 2 sprigs fresh Thyme and...
  12. My Smoker Smokin.jpeg

    My Smoker Smokin.jpeg

  13. My Brinkman Vertical.jpeg

    My Brinkman Vertical.jpeg

  14. bacon weaved up and ready for the smoker.jpg

    bacon weaved up and ready for the smoker.jpg

  15. all rolled up and ready for the weave.jpg

    all rolled up and ready for the weave.jpg

  16. add the chopped sirloin tip.jpg

    add the chopped sirloin tip.jpg

  17. sauteed mushrooms and onions.jpg

    sauteed mushrooms and onions.jpg

  18. provolone cheese.jpg

    provolone cheese.jpg

  19. 1 pound italian sausage.jpg

    1 pound italian sausage.jpg

  20. Philly cheese italian sausage.jpg

    Philly cheese italian sausage.jpg

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