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DustyyL PA
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
happy to be here
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
Intro
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
New to SMF
Glad you joined the group. The search bar at the top of any page is your best friend. About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing and the list goes on has probably been posted. Remember to post a QVIEW of your smokes. We are all smoke junkies here and... -
Brinkmann verticle burn in issue
You should be good. You are just trying to burn off the oils and pain overspray. Happy smoken. David- themule69
- Post #2
- Forum: Charcoal Smokers
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Advise on new meat slicer
It took me a while watching Craigslist but I scored a 12" Univex for under 200. Happy smoken. David- themule69
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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First Smoked Sausage
They look good. I would go to an IT of 153° and you need to know your smoker temp so you ca repeat it. Happy smoken. David -
UDS question
Jon I can't say as I use a kettle lid. Could you post a pic of your UDS? Happy smoken. David- themule69
- Post #2
- Forum: Charcoal Smokers
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Poplar wood
tell us a little about you. http://www.smokingmeatforums.com/t/50439/woods-for-smoking Roll call is not the best place to ask questions. Happy smoken. David -
st Louis style goin on the smoker
Looks good so far. They should be done by now so where's the pic? Happy smoken. David -
ridiculously low temps on a masterbuilt propane smoker
I would start by ditching the water pan as water gobbles up a lot of BTU's and won't get above boiling. Happy smoken. David- themule69
- Post #2
- Forum: Propane Smokers
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First Jerky!
Glad you like it. I'm not sure how long it will last as that depends on the moisture and the fat content. I have never had any last long enough to go bad. Happy smoken. David PS- themule69
- Post #2
- Forum: Making Jerky
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My first UDS
If you could post a pic it would help. Also I see this is your first post. When you gat a chance will you drop by roll call so everyone can give you a proper SMF welcome? Happy smoken. David- themule69
- Post #2
- Forum: UDS Builds
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Jerked My Chicken
That is a fine looking yard bird! Happy smoken. David -
Vent advice (modifications for improvement)
I don't see a pic. Happy smoken. David- themule69
- Post #2
- Forum: Reverse Flow
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Deer hunters....
Yup! trees for ladder rungs. Do you have any videos of the forcing the bear to walk to the truck in your step-by-step? It sure would come in handy! Happy smoken. David- themule69
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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A Couple of Butts and A few Rack of Ribs
You could always go naked the whole time and then warm sauce on the side. Let the ribs speak for their self. Happy smoken. David -
A Couple of Butts and A few Rack of Ribs
If you stop an hour short an hour won't get you back to where you left off. It would take time to get back to your ending temp. Happy smoken. David
