Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mballi3011

    Hello from Iowa

    First off Welcome Opnorty to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then...
  2. mballi3011

    pork loin with q views

    Yes your loin looks yummO
  3. mballi3011

    Too Salty

    You have to always do the fry test. But you can still soak it in water now and it should bring some more of the salt out of it.
  4. mballi3011

    Looking for a Basic Butt rub.

    I'll tell you an old secret. I have been using Old Bay for years now. If you want a good bark add some brown sugar to the mix. Maybe 60/40
  5. mballi3011

    Smoked bluefish help...

    I have used a wet brine in the past. Then just smoke until nice shiney meat. You should try some fish dip. After you smoke the fish then let it sit overnight in the frig and then blend it up with some bread crumbs an alittle mayo and fresh garlic and it's really good fish dip.
  6. mballi3011

    Help needed on first smoker build

    Now theres a whole build section here that should answer all of your questions. I know that there is a formula for the size needed for your burn box.
  7. mballi3011

    Did I make a boo-boo?

    My thoughts are if you didn't spend to much money on it I might think about getting another barrel just to be safe.
  8. mballi3011

    New Toys and a Chuckie w/ Q-view

    I really like your chuckie. I just did one and it has been a while since I last did one myself.
  9. mballi3011

    My first Canadian Bacon.....2 styles....

    Now your bacon looks awesome and I know they are tasting good to.
  10. mballi3011

    Pork Shoulder, ABT's and some Monster Chicken Wings (legs)

    Now are you leaving this shoulder in a oven that's turned on??? I hope that the shoulder got up to at least 140° internal temp. You should really get it up to at least that so you don't have any danger of the bacteria stuff starting to grow.
  11. mballi3011

    Introduction

    First off Welcome Tatter to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  12. mballi3011

    It was a dark and windy night...... and a dreadfull smoke bellowing beast was making delicious smell

    The whole smoke and dinner looks awesome and a meal that all of us would be proud to serve. Now smoke the snake.
  13. mballi3011

    My new setup..

    It looks awesome to me just keep it out of the weather.
  14. mballi3011

    First smoked sausage...

    It sounds about right to me.
  15. mballi3011

    Finally found an old GE fridge (1950's)

    Now that is an option with the sheet metal just remember don't make it out of any galvanized metals. it doesn't burn well and it will hurt you.
  16. mballi3011

    Need Help

    It looks like theses guys have you going in the right direction. So if you will swing into Roll Call and introduce yourself and then we can give you a proper Howdy.
  17. mballi3011

    Kielbasa made with Boykjo's (Joe) Seasoning Mix - OUTSTANDING!!!!!

    I don't have his (joe's) secert recipe but if he's sell it........I do know that his keilbasa is really good.
  18. mballi3011

    what kind of grinder is best for stuffing? ac legg cure

    I'm with Alesia and bite the bullet and buy a seperate stuffer. It is really a lot easier to crank a handle then deal with the motor. A motor slows down where a hand crank stops dead. 
  19. mballi3011

    Another Rookie joining the ranks.

    First off Welcome Dan to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
  20. mballi3011

    Hello from Nashvegas, TN

    First off Welcome Lowel to SMF. You'll really like it here for there are a lot of really good guys an gals that would just love to help you with just about anything to do with smoking meat. Now if you need there is a 5 day E-Course that is very helpfull to newbies to the smoking world. Then you...
Top Bottom
Back
Clicky