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  1. sota d

    Legs & Thighs on the “Q”

    Nice looking plate Bear! I love grilled chicken-quick , easy and delicious.
  2. sota d

    Mule's Boneless Skinless Chicken Breast

    Now that's a very nice looking meal! Great job, thanks for posting.
  3. sota d

    length of smoke for brisket

    After rereading my original post I see that it was misleading. I referenced Garys article to show that cutting in half to save time was a misconception.
  4. sota d

    length of smoke for brisket

    You're right about the thickness. I see on here people cutting them in half, but Garys article explains that it won't make much of a difference because of the thickness.
  5. sota d

    Pork Neck Bones

    Wow that looks great! I see them now and then,but I don't think they have that much meat on them here. I'll definitely give them a closer look next time I see them. Thanks for posting, David.
  6. sota d

    length of smoke for brisket

    It is very common to cut a large brisket in half to shorten the smoke time. Type"Gary S brisket misconception" in the search bar above to find a very good article on the subject. It was written by Gary who is a very trusted source of info. Have fun with your smoke!
  7. sota d

    Newbie from Central PA

    Welcome to the forum! There are a lot of great people on here who are always happy to help. Use the search bar to find answers, but if you can't find it there or are still unsure-post a question. We're always here for you! Happy smokin', David.
  8. sota d

    NEW ThermaQ from ThermoWorks

    Nice looking unit. I've got a thermapen so I know they make a quality product. I've also got a Mav 733 that I love. Hmmm...How am I gonna explain to the wife why we just have to get one of these? "But it's really for you to use when you're cooking inside." Yeah, that's gonna be a hard sell! LOL
  9. sota d

    Brisket too big....

    Sounds good! Good luck and have fun with your smoke! Post some pics so we can enjoy it along with you! Happy smokin', David.
  10. sota d

    Baby backs

    Well, that's a start anyway. You've got his attention now! Happy smokin', David.
  11. sota d

    Beef ribs

    I never use a water pan or wrap my beef ribs. But as you'll soon discover, there are a lot of different ways to make good Q! Good luck and have fun with the ribs, David.
  12. sota d

    CT Smoker- Hey there all!

    Welcome to the forum Rob! You'll find a lot of great people here who are always happy to help. Post smoe pics of your next smoke so we can enjoy it along with you! Happy smokin', David.
  13. sota d

    Baby backs

    Looks good going in! Get the raise?
  14. sota d

    just my 2 cents

    Those are certainly some great looking pieces of meat! I prefer a little more bark on my butts, but to each his own! You no doubt did a fine job of smoking there!
  15. sota d

    youngblood

    Welcome to the forum! You'll find lots of nice folks here to help when needed. Use the search bar to answer most questions you have. Can't find it there? Post a thread and you'll get the help you need. Happy smokin', David.
  16. sota d

    just my 2 cents

    I agree with you that too much smoke is not good. However there is a difference between too much smoke and a nice bark. I have smoked many meats that are almost black because of the bark, but they are not overcooked or oversmoked! The bark, if done correctly does not have the bitter taste of...
  17. sota d

    2015 South Florida Gathering (5th Annual) November 13th-15th

    Same here!
  18. sota d

    Intro

    Welcome to the forum! You can find help in the search bar for posting pictures. I know there's at least 1 good tutorial there, probably more. Happy smokin', David.
  19. sota d

    Smoker upgrade!

    Congrats on the new smoker-she's a beauty! Show us what she can do! Happy smokin', David.
  20. sota d

    Help with this chicken wing/drummy idea

    I love wings on my MES 30! I use Jeffs rub. Before I got my AMZNPS I would use hickory and apple-good combo. Smoke at 275* and check temp after 1 1/2 hours, usually done by then. Won't hurt them if they are over normal done temp. Mine are usually in the 180's or 190's after an hour and a half...
Great deal on LEM Grinders!
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