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  1. 20150513_084946.jpg

    20150513_084946.jpg

    • thegreatmc
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    • Album: My First Smoked Fatty (Pizza Theme)
  2. My First Smoked Fatty (Pizza Theme)

    My First Smoked Fatty (Pizza Theme)

  3. thegreatmc

    My First Smoked Fatty (Pizza Theme)

    I hadn't heard of these until I joined the forum and I have been drooling since. Here's my first attempt. 1 pound Jimmy Dean Regular Breakfast Sausage Added mushrooms, black olives, mild cheddar, pepper jack, and a little bit of pizza sauce. Didn't want to overdo the sauce and make it to wet...
  4. 20150513_074900.jpg

    20150513_074900.jpg

    • thegreatmc
    • Media item
    • Comments: 0
    • Album: My First Smoked Fatty (Pizza Theme)
  5. 20150513_074707.jpg

    20150513_074707.jpg

    • thegreatmc
    • Media item
    • Comments: 0
    • Album: My First Smoked Fatty (Pizza Theme)
  6. 20150513_074317.jpg

    20150513_074317.jpg

    • thegreatmc
    • Media item
    • Comments: 0
    • Album: My First Smoked Fatty (Pizza Theme)
  7. thegreatmc

    Mini-WSM vs Masterbuilt 7-in-1 size comparison???

    Thanks Mule. Honestly, DS'so obsession (a very good obsession so don't be offended dirtslayer) is the biggest motivation for this decision. I've been following his stuff and my family seems to enjoy much of the same stuff as his. This will be a huge hit at the lake and elk camp. Also going to...
  8. thegreatmc

    Mini-WSM vs Masterbuilt 7-in-1 size comparison???

    After much deliberation I have decided I'll build one. It might be a year from now before I'm done, though. I'm going to hit yard sales and watch Craigslist and see if I can't get the parts cheap. We have a huge Hispanic population so I hope to eventually stumble on to a tamale pot.
  9. thegreatmc

    My New BBQ Chop Box with Pics

    Looks really good. It might be going to in depth for you but I'd build a holder on either side for your cleavers and bear paws. That way they're out of your way and you always know where they are.
  10. thegreatmc

    How did you come up with your screen name?

    My initials are M C. While in college the first time around I did a radio show with the name "The Great MC".
  11. thegreatmc

    Mini-WSM vs Masterbuilt 7-in-1 size comparison???

    The 7-in-1 is capable of charcoal as well as propane. I prefer charcoal but the other day the weather was crummy and I still wanted to smoke so the propane was handy. I know it's not the greatest and I'm in no way saying it's better then a mini, but I am thinking for what I do the mini won't add...
  12. thegreatmc

    Mini-WSM vs Masterbuilt 7-in-1 size comparison???

    Does anyone have experience with these two side by side?  I already have a 7-in-1 and was thinking about building a mini so I had a smaller smoker for fatties/chicken, but I'm not sure there is enough of a difference in size to justify spending the money on one for now.  Eventually, sure, but...
  13. thegreatmc

    Newbie smokin' trout, got questions....

    I'm new and just saw this so I'm a bit late. Salmon and trout are very similar so I do them the same way. I brine mine in Mr. Yoshida sauce which is very similar to a teriyaki sauce. The brine is your call and can be sweet or savory, dry or wet just remember to let it hang for 2 hours before...
  14. thegreatmc

    Pink Salmon

    Yeah, they are cheap. If my parents weren't already pulling their camper back with a freezer in it, they probably wouldn't have even fished for them. They aren't the best salmon, but smoked they are good and then turn that into a dip and is great.
  15. thegreatmc

    Howdy from Wyoming

    I forgot pictures of the ribs. Everyone else thought they were great but I wasn't near as impressed. The meat itself seemed odd. I've never had to trim so much fat off ribs before and even still they seemed overly fatty.
  16. thegreatmc

    Pink Salmon

    My parents went to Alaska last summer and brought back a bunch of different fish, including pink (aka humpback) salmon.  Most Alaskan's consider these to be dog food, but those of us that live in landlocked states have to suffer through what we can.  This is actually the second one of these that...
  17. Howdy from Wyoming

    Howdy from Wyoming

  18. IMG_0015_zpsdsaytjel.jpg

    IMG_0015_zpsdsaytjel.jpg

    • thegreatmc
    • Media item
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    • Album: Howdy from Wyoming
  19. thegreatmc

    Howdy from Wyoming

    The salmon stuck a little on the back side, which in turn made the tongs dig in on this side, otherwise it would look as good as it tastes.  Now to pull the ribs off in 2 to 3 hours.  
  20. thegreatmc

    Howdy from Wyoming

    I've been reading a lot on here for the last year and thought I'd finally post up and say hello.  I'm from Wyoming for now but we will see where things fall in a year.  I live to hunt and fish and have always liked to cook the meat I harvest but I just gained access to a Masterbuilt 7 in 1...
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