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  1. icemn62

    "OTBS"

    Based upon the evidence shown in this thread. I wish to nominate JMack for membership to the Order of Thin Blue Smoke. I think that even thought he does not feel he is ready, he has been freely giving up his knowledge, and it appears, he knows his way around the grates. I also wish to include...
  2. icemn62

    Drunken Clucker

    Good lookin bird you got there. Tommy. What brand of cold one did it drink up? You did not mentin taste, but I would think it taste fantastic.
  3. icemn62

    IMPORTANT ANNOUNCEMENT-Please Read

    I just thought ANNOUNMENT was BBQ spell for ANNOUNCEMENT.
  4. icemn62

    New & Green to Smoking Meats

    Soger, not only is JMack welcoming you to the group, you are getting a "rub it in" on your 1st day. You have really made it to the big time.
  5. icemn62

    Spare Rib Run.

    To the Airport!!!! Dinner at JMack's home, tonight.
  6. icemn62

    New & Green to Smoking Meats

    Welcome to the group. You are going to ask question, but I DARE you to think of a dumb, or bad question other than, Do you want a cold one? You don't have to experiement in the smoking meat dept. The 4 basics are enough to keep you happy for years as you perfect your craft. Ribs, Brisket...
  7. icemn62

    Spare Rib Run.

    Sitting at work trying to decide if it will be McD for lunch or some other burger joint. YOU WIN!!!!! Have fun, and enjoy a cold one for me. my day somehow seems to suck, compared to your day. Any pics?
  8. icemn62

    Salmon

    Looks like I am having smoked/grilled Salmon for dinner tonight. I hope the fish enjoys bathing in a environment filled with hickory smoke.
  9. icemn62

    "OTBS"

    When you feel you are ready let me know, I will be proud to nominate you for membership to the order. You are soaking up knowledge, mightily in big sweet blue puffs. Have a cold one, tackle them ribs, and remember....LOW and SLOW. The meat should not be rushed.
  10. icemn62

    Woods For Smoking

    Rodger, I am in the opposite boat from you. Have always smoked with cherry and or apple, and have started to use hickory. I am finding that it takes more wood to get a deep taste with the hickory. I think it is a matter of personal taste as with most of what we do when we BBQ.
  11. icemn62

    new guy checking in

    Welcome Dearmeat, You will find that there is someone here using just about everytype of smoker you can think of. As to your Brisket, what is the question, will this be your first attempt? Are you planning on showing off for a crowd on the holiday? If that is true, do one for practice...
  12. icemn62

    Score in Marietta!

    More like the BBQ shuffle....
  13. icemn62

    Tooo cool

    No way, I just got another call aout another expence for the wedding that I don't understand. I do know that in my next life, I will either be rich and wealthy, or have no daughters....Maybe I will try for rich, wealthy, with lots of daughters, so I can be there on the happiest day of their...
  14. icemn62

    Salmon

    they were on sale at the local grocer store 2 for $4.00. All I know, since I have not researched it, is that salmon grilled on planks of cedar are good eats.... I was looking for a little help in this realm as well. 1st to find out anything let us all know.
  15. icemn62

    Oh Happy Day!!!

    I think this is the difference between a gas powered smoker and a gas powered grill. I do like firing up the gasser and cooking a steak if I don't have a lot of time.
  16. icemn62

    Salmon

    I think I will go home and set everything up to have my daughter start the wood planks to soaking before I get home tomorrow. Then light a little fire, and throw the salmon on the grill, and watch the wood plank burn up.
  17. icemn62

    Score in Marietta!

    We are spread out far enough, the Noah should be able to make the trip and stop at everybody homes, and get good BBQ on the road. Then after he get's home, we can converge on his home and play with his lang and boat.
  18. icemn62

    Newbie here from australia

    Welcome, looking forward to see you journey into the way of the smoke. Grab a cold one and jump into the fray.
  19. icemn62

    Salmon

    has anyone tried to smoke a whole fish? I mean the fish being cleaned and gutted, but not filet. I am just wondering if the smoke flavor will penetrate the fish skin? I have cooked salmon on the grill, but that ws when I had no idea of what I was doing, and could not tell if it was good or...
  20. icemn62

    Smoked Cheese Bread

    My 1st thought when I saw these pictures, PIZZA BREAD! I can see me now, finally havig a use for the second shelf in the WSM. How long do you leave the bread on the grates, and I assume you are going with LOW temps.
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