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  1. mikeold

    new user

    Welcome Jeff, You've found the right place if you want to learn. I'm getting a piece of beef ready tonight to smoke tomorrow, I accidently found what I think may be a super rub. I gotta try it out. Let us know how the 2 butts turned out that you smoked. Mike
  2. mikeold

    NEW to the group

    Hi Arch, I'd like to give you another Welcome to the group. I'm not far from you, south central PA. I'm sure you'll find everything that you need here. So get the smoke rollin and let us know how it goes. Mike
  3. mikeold

    Just got a New smoker whats your thoughts????

    Hi arch_cpj, My thoughts are.... good choice. A GOSM is hard to beat for convience, and performance. It's capable of doing about anything you want to do. I use one and it was love at first smoke. I'm sure you'll hear from a few other guys on here that use them too. Mike
  4. mikeold

    Smoking a pre-cooked ham

    Dang Crazyhorse, That looks like some mighty fine eatin'. Mike
  5. mikeold

    Christmas Cookies

    Hey all, I'm smoking more bacons tomorrow evening but I don't think I'm ready to cover them in chocolate. If you guys try it please make sure to post it. Looks different for sure. Who knows, it might be good. Mike
  6. mikeold

    new member

    Hey Chipotlepat, Welcome. I feel like I'm standing in the presence of BBQ greatness. You'll find this forum to be everything you want it too be. Good discussions, great folks and tons of help. I'll be looking forward to your posts. Mike
  7. mikeold

    New member here

    Hey Young Feller, Welcome, wish I would have started at 17. Im a newbie too but with a lot less time to perfect the art than you do. You'll find that the folks here are a great bunch. They'll make you feel right at home. Just don't be afraid to ask the old farts for help. Mike
  8. mikeold

    New Member Cheech

    Hey Cheech, Just thought I'd also give you the welcome aboard. I'd be interested in kowing how the bear came out. A buddy of mine killed one this year and he wants me to smoke it for him. Quite frankly I haven't a clue how to do it. Maybe you could let me know how you did yours. Thanks Mike
  9. mikeold

    FNG

    Azweepei, Just want to say Hey and Welcome. I'm sure you'll find this is the best place on the net. Glad to see ya found it. Mike
  10. mikeold

    New Member

    Welcome Goodpasture, With all that meat in the freezer it sounds like you're ready to do some serious smoking. I'm sure you'll find all the help you will need here. These folks are the best the web has to offer. Once again, Welcome Mike
  11. mikeold

    Beef Jerky

    Alemaster, I make quite a bit of jerky, I've been averaging 8 to 10 pounds a week for a couple of months now. I do use a heavily soy sauce based recipe but with a couple of twists. Like you said it tends to be alittle on the salty side, but instead of cutting it with water try adding dark brown...
  12. mikeold

    3-2-1 Baby Backs

    I agree with most of what I'm hearing about using water but with one exception. It may not mean much but I smoke tons of jerky and I have found that I can cut my drying time drastically by leaving the water pan empty. To use water or not to use water may not mean a lot for larger cuts of meat...
  13. mikeold

    pro chicken smoker new to group

    Hi Dan and welcome. I'll be looking forward to those recipes. Mike
  14. mikeold

    FNG

    Hey Alemaster, Dang, homebrew and smoke! Ah, what a life. Welcome to the best place on the web. Mike
  15. mikeold

    hello

    Hey Roger and Welcome, You'll love this place, I know I do. New smokehouse huh? That sounds great! I'd really be interested in those smokehouse plans myself if you'd be willing to share. Thanks for Joining and I hope to be seeing a lot of posts from you. Mike
  16. mikeold

    New member

    Hi Cindy and welcome. You've come to the right place for the answers to your questions. There's enough expertise in this forum to help get you on your way. I have to agree with Brian on the propane GOSM. I'm a dedicated user myself. Although new to smoking, not even a year under my belt yet...
  17. mikeold

    New Member

    Hey Crazy Bones, I'm a newbie here too. I'm learning ton's from these folks. Great bunch of people here. I own an electric Brinkman and a propane GOSM. I mainly use the GOSM because of the convience and versility.Just wanted to say Hi and welcome. Mike
  18. mikeold

    Another new member

    Hey Greg, I want to welcome you also. I'm new here myself. It's a great place with a lot of fine folks. They've helped me smoke up some pretty fine grub. I started with a small electric smoker but quickly made my way to a propane GOSM. I think it's becoming the second love of my life. Anyway...
  19. mikeold

    venison ham

    Man that looks good!!! That's definately on my list of to try's. Nice Job!! Mike
  20. mikeold

    sausage,sausage,and more sausage

    Up until the last 4 years our family has always Butchered our own hogs. Had to give it up because the family is getting smaller and the ones left are getting older. I still purchase what I need from the local butcher shop and make my own sausage, puddin', scrapple, souse and so forth. Around...
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