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  1. gatordunn

    Pellet storage.

    I was walking around Lowe’s today looking for inspiration for a pellet storage solution. I came across this 5 gallon tub and thought it would be perfect for my 20 pound bags of flavored pellets. 20 pounds fills it about 3/4 full. For my 40 pound bags I bought a 10 gallon flat version. It is also...
  2. gatordunn

    It’s been a while.

    This smoke was a practice run for the holidays. Overall smoke flavor was a bit disappointing. I had to work in the morning so tuned the heat up from 180 to 280 after the turkey reached 110. Need to make a few adjustments before the holidays.
  3. gatordunn

    You got me! First Fattie

    Haven’t done a fatty in years! It definitely time to change that.
  4. gatordunn

    It’s been a while.

    I haven’t tasted it yet. Will be making the dip this evening and I’ll let you know. That being said my deep smoke flavor may be something others consider light. Or vice versa Thanks for the welcome everyone.
  5. gatordunn

    It’s been a while.

  6. gatordunn

    It’s been a while.

    Results of the turkey breast. About 7 hours in the smoker.
  7. gatordunn

    It’s been a while.

    David here I first joined this site back in 2011. My smoking game fell off several years ago. I’ve got the itch again so I’m reintroducing myself. I’m located a bit North of Gainesville Fl. I used to run an old charbroil pit along with a BGE. The egg is still around if infrequently used. The...
  8. gatordunn

    BGE newbie

    I recently purchased a BGE to complement my CharBroil offset and Webber. I am having trouble with low temperature and smoke quality. When I bring the egg up to 225 my smoke is still white, even after an hour or so at temp. I am using a BGE fire starter and have set it in the middle of my lump ...
  9. gatordunn

    Beef Back Ribs

    They look great!
  10. gatordunn

    Bacon Wrapped Cheddar, Jalapeno Dogs. Q-View

    That looks great!  Will add it to my must do list.
  11. gatordunn

    7 bone chuckie

    We buy it in a can. Drain the liquid it is packed in. Pat dry. Cut into appropriate size pieces. (cut with the grain) Toss them into a deep fryer until they are golden brown. Salt to taste.  
  12. gatordunn

    7 bone chuckie

    Wrapped and refrigerated for about 24 hours.  Then set on the smoker at 225 ish with a bit of apple wood smoke Remove from the heat with the temp around 200 after 9 hours. pulled and had a great burrito night at the house. Served with a bit of fried yucca.
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