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  1. sota d

    Rolled up heaven

    Looks great papa t! Hard to beat a little pork on pork action!    Thanks for posting, David.
  2. sota d

    Hot Italian Sausage, Eggplant and Caponata stuffed Anaheim peppers

    WOW!!! Looks amazing! I have got to try this! Great qview too. Thanks for sharing, David.
  3. sota d

    cooking times

    If I am feeding guests, I try to plan to have the meat done 2 hours before the boss tells me we are going to have dinner. If it takes longer than planned, I've got time. If it is done on time or early, it'll keep in a cooler wrapped in towels for 2-3 hours. I have wrapped a but and taken it out...
  4. sota d

    Smoked S'mores

    Looks great, nice job on those smores! Thanks for posting, David.
  5. sota d

    hello from Lebanon, Tennessee

    Welcome Travis! I've had the same smoker as you for 3 years now and still love it! Have fun on the site, and enjoy your new smoker, David.
  6. sota d

    hail from middle tennessee

    Welcome jojo! You are at the right place to expand your horizons! More smoking recipes here than you'll find anywhere, and a ton of nice folks to help out if you need it. Happy smokin', David.
  7. sota d

    In a smoking slump.

    Sounds like you've pretty much figured the problem with each recent smoke. Just take the advice we often give-learn from your mistakes and keep pushing on. You've posted some amazing smokes here, so you know as well as the rest of us that you've got what it takes! Push on, you'll get thru this...
  8. sota d

    Beating out the Storm

    Your chicken thighs look great! I don't let the heat keep me from smoking, that's what my Maverick is for! I can monitor temps from inside and just periodically go out and check on things(mostly because I just love the smell of the smoke!). Happy smokin', David.
  9. sota d

    Newbie Gal from Forida

    Welcome to the forum. Lots of nice folks here who are always happy to help. Nothing wrong with electric, I've had a masterbuilt 30 for 3 years and am very happy with it. Happy smokin', David.
  10. sota d

    Picking the right ribs.....

    I'm with Al, I like the fat for flavor and juiciness. I rarely trim fat from my ribs, only if there is a huge piece of fat attached. Good luck finding the perfect rack, David.
  11. sota d

    Success! Cold smoking garlic bulbs and garlic chips for seasonings YES!

    I love garlic, but never even thought about smoking it. You've done some fine work there. Thanks for the ideas, David.
  12. sota d

    First successful cheese smoke

    That's some good looking smoked cheddar you got there Jim. I'm sure you're going to enjoy that! Thanks for posting, David.
  13. sota d

    Piggie skin for the pooches! ...on the 007

    Looks great. Love me some crispy pig skin!  Lucky dogs! Thanks for posting, David.
  14. sota d

    Bacon Wrapped Pork Stuffed Pork?

    Wow,they look amazing!! And those were some lean pork chops, so obviously this is a healthy dish!  Great job, and excellent Qview. Thanks, David.
  15. sota d

    Chicken Ravioli

    Looks amazing Richie, and as usual, a fantastic q-view! Thanks, David.
  16. sota d

    How low and slow?

    I would crank it up a little. I do all my butts at 225*, you don't want the meat staying in the danger zone too long. Good luck, David.
  17. sota d

    Mixing wood chips

    Hey Kit. It probably does'nt matter-When I use chips I always mix them,but I'm kinda anal like that:)
  18. sota d

    Slightly Different Look This Morning?

    Ok, got it. Still getting used to this new layout. Thanks.
  19. sota d

    Slightly Different Look This Morning?

    Is it just me, or is the search bar missing?
  20. sota d

    BEARCARVER MIA ? NOT REALLY

    Thanks Gary. Feel better Bear! David.
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