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  1. soflaquer

    Posting Photos On The Forum

    For those of you not already aware: #1 - We LOVE to drool over pictures of your succesful (and sometimes, not so) photos of recent cooks! #2 - When attaching photo files on the site.......Attach them in the OPPOSITE order in which you wish them to appear. #3 - PLEASE downsize them to around...
  2. soflaquer

    Smoking meat for people

    Alas! Leave it too Cheech! :mrgreen:
  3. soflaquer

    1st Butt taking a long time?

    Nice tip, Deb! For the Record...........Men do not condider Potatoes a Vegetable! :shock: LOL! Jeff
  4. soflaquer

    First Brine-First smoked chicken, OH MY GOSH!

    OK, you twisted my arm...............I'll post it in the "General Discussion" index. Jeff
  5. soflaquer

    My Wood Burner

    Every Man (and woman) has to name their Toy! Unlike automobiles that are always a girls name.......Smokers inheritely have Masculine names. Being a retired Fire Officer, mine is appropriately named "Backfire". Also being born'd and raised from the South, with deep family roots in Florida and...
  6. soflaquer

    First Brine-First smoked chicken, OH MY GOSH!

    Dido, my Friend! I forget that some people don't know that trick, perhaps I'll post a "Sticky", to help some other users out. Jeff
  7. soflaquer

    First Smoke Hollow use! Pics included!

    Jeremy, Nice job on the Yardbirds! Was there a particular reason you spiked it up to 300*? That is way beyond "Low and Slow". Another 150* and you'd be "Grilling" them instead of "Smoking" them. Just curious. Glad you joined us! Jeff
  8. soflaquer

    First Brine-First smoked chicken, OH MY GOSH!

    What a mouth-watering Yardbird! Great job! Another South Floridian......Awesome! BTW, when you post photos on the site, attach them in the OPPOSITE direction in which you wish them to appear! Problem solved! Jeff
  9. soflaquer

    My First Big Smoke

    Deb, It's a good thing your a girl, or that just wouldn't have sounded right (and painfull)! Jeff
  10. soflaquer

    Reporting Spam and Smut

    It is not necessary for a Moderator to be logged in at the time of a report, as it is auto-generated to my personal e-mail. I know of which Post you are referring to, with the message of "No Moderator". This is a Hacker! I have sent this on to Jeff P., the Webmaster, to rid our Forum of it! Jeff
  11. soflaquer

    gotta say hello

    Welcome aboard, Crawdaddy! Nice to have another fellow Floridian here. I'm happy you quick "lurking" and decided to join us! Good luck with your move up to a bigger unit! Jeff
  12. soflaquer

    My First Big Smoke

    Fabulous pictures, Debi! Thanks for sharing them. You had quite a variety of meat, congrats! Jeff
  13. soflaquer

    Smoking meat for people

    Al, These are all good advise. Most pro's that cater, get around $8 to $12 a plate. Of course this includes at least 2 sides, but on average, they only serve 1/4 pound of meat with it. When catering for a benefit, the price is usually knocked down to around $6.00. Very rarely is Brisket...
  14. soflaquer

    Reporting Spam and Smut

    It's important that we keep these parasites at bay or they will take over the website. I have the ability not only to delete the post but BAN the user as well. As we grow, there may also be times when a member get's out of hand or breaches the decorum of this Forum. If I personally miss that...
  15. soflaquer

    Reporting Spam and Smut

    It has come to my attention that some new and older members are not sure how to report spam and trash that has littered our web-site. I am the Forum Moderator. If you stumble across a Post that is Spam or any other type of Illicit message, simply click on the Blue Button at the top right of...
  16. soflaquer

    charcoal smoker vs wood smoker???

    Honestly, we didn't start having major spam problems until we got so big, we ended up on Google! Years ago, when we were a tiny Yahoo Group (where us "Old Timers" started!) we got the occassional spam - but no way to moderate it - and you expect that on Yahoo. Type in "Smoking Meat" on the...
  17. soflaquer

    SoFlaQuer's Chili Verde

    OK. There's no ingredient, that I'm aware of, that would alter the finished product but cutting them all by 1/2. Jeff
  18. soflaquer

    charcoal smoker vs wood smoker???

    Actually, Sticks are traditional - but, I get it! Funny stuff..............thanks for the Post, Coz! BTW, in an earlier Spam Post, you wanted to know who to report this crap to. I am the Forum Moderator, by clicking the blue button on the top right of the page an alert is automatically sent...
  19. soflaquer

    SoFlaQuer's Chili Verde

    Chris, The obvious answer is to cut all the ingredients in half. I'm sure you'll enjoy it! Jeff
  20. soflaquer

    charcoal smoker vs wood smoker???

    Sorry, my bad. I knew it was yours Marvin. I must have been checking and answering alot of Posts that day and just wrote the wrong name. Oops! Still, a very impressive rig! I don't know if my Wife would have given me the option...............there'd be a WS Flat Panel hangin' on the wall...
Great deal on LEM Grinders!
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