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  1. muscleoverimport69

    Help!!!

    Thanks I got a Apple juice Apple Cider Vinegar mix to mop it with
  2. muscleoverimport69

    Help!!!

    its about a 3 pound beef and 3 pound chicken. Dunno on the ending temp for the beef though
  3. muscleoverimport69

    Help!!!

    Thabks everyone. I will Let you know how it goes later andmaybe post some pics. If I need anything else ill be back.
  4. muscleoverimport69

    Help!!!

    Do you flip the meat at all?
  5. muscleoverimport69

    Help!!!

    Im Smoking a Chuck Tender Roast and a beer but chivken right now. The temp is staying consitentant at about 220-230. This is the first smoke i have done. The smoke out of the smoke stack keeps going away. About every 30 mins. is this normal or do you need to keep adding Chunks of wood. I am...
  6. muscleoverimport69

    E-Course

    Does the e-course lesson sometimes not come every day. I didnt get day two today. Just curious. Thanks
  7. muscleoverimport69

    Confused???

    I just read the first course so im waiting till tommorow to see what it says. We have a Char-Griller with the Smoke pit on the side
  8. muscleoverimport69

    Hey everybody

    Thakns for the replies. This seems like a great place and am looking forward to many meals of great smoked meat
  9. muscleoverimport69

    Confused???

    Do you just put the chips in the foil or pan or whatever you use and place them on the coals. How do you maintain a consistent temp. Do you just keep adding wood. I am completely new to smoking and am having some trouble. THanks for the replies. Chad
  10. muscleoverimport69

    Hey everybody

    We (my dad and me) are new to really smoking. We have been grilling for ever and have that down pretty well. We have used the generic wood chips on the coals tto some sucess but are looking for that real smoked flavor. We hope to learn alot.
  11. muscleoverimport69

    Can annyone ID this

    It looks basically like a char-griller that my dad has. New its about $175.00 or so
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