Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ravenclan

    St. Louis ribs on my Horizon

    Looks great!
  2. ravenclan

    Just some plain old babybacks

    smokerjim, I also get carried away with the rub and ran out so just went with the S&P. Brings back the days from when I was just getting into smoking
  3. ravenclan

    Hello! Help with an ancient Coleman electric smoker please.

    there should be a small metal pan that the wood chips go on and then on the heating element BUT depending on the smoker Coleman also had a smoker that the pan was below the heating element that the wood chips sat in. Look at this website...
  4. ravenclan

    canned and smoked?

    I grew up in Alaska and my Grandparents canned deer meat in kind of a mix between gravy and broth. Sad thing is no one does this any more and it has been lost with their passing.
  5. ravenclan

    #1stworldproblems

    I see the problem! BUT...............
  6. ravenclan

    Beef Back Ribs....AGAIN

    Love some beef ribs! Those look great.
  7. ravenclan

    Whats the oldes meat you have thrown on the smoker?

    Never heard of this. How is this done?
  8. ravenclan

    Ribs wrap or unwrapped that is the question.

    I don't wrap but I also smoke my ribs a little longer then most people. My buddy wraps his ribs and to me really no difference but the time and cost to wrap the ribs.
  9. ravenclan

    LAZY,,, is it just me?

    I love my stick burner but I only use it in the warm months. I did buy a pellet smoker and, Just like you it sure is a lot easier to use then tending the fire box and since I can go and do other things, I am not using my stick burner as much. I did use it the forth of July but we had a big cook...
  10. ravenclan

    Whats the oldes meat you have thrown on the smoker?

    cleaning out the freezer and found a brisket flat and a small pork loin both were 2+ years old. Thawed them out, seasoned them and then on the smoker. Could not tell the difference or the age in either one But I don't think I will let that happen again.
  11. ravenclan

    Couple ugly pizzas

    Look great to me! I don't make a "round" pizza. I make it so I can eat it or cut it the way I want.
  12. ravenclan

    Food For Thought...

    That's a hard question to answer since I have so many favorite food's. Fried pork chops, Crab legs, Smoked ribs would be the top picks. Next would be Salmon, Halibut, Fried catfish.
  13. ravenclan

    Greetings

    Welcome from Oklahoma. Lots of great people and lots of information about, not only smoking but just about everything that has to do with cooking. Top right side of page hit the magnifying glass, Type in a subject and read away.
  14. ravenclan

    Jamaican Pot Roast/Oxtails

    Love Oxtail!! I smoke the Oxtail for three hours then into a aluminum pan with beef broth and in the smoker for Two more hours at 225degrees. Yours is worth the like!
  15. ravenclan

    Just some info

    My buddy has/had a 17" table top, too small he went a 22" table top for camping, perfect for 4 people. I bought a 36" for home, He came over for a cook out and now he has a 36" griddle for his house
  16. ravenclan

    Just some info

    Are you thinking about upgrading your griddle? Do you know a friend or family member that is thinking about getting a Blackstone Griddle? Please share this Blackstone Griddle Buying Guide with them to help answer any questions that they may have...
  17. ravenclan

    First brisket (I busted my Cherry)

    looks great! Don't forget to take a pic of the slice!!!
  18. ravenclan

    King Salmon Smoke

    THAT LOOKS OUTSTANDING!!!!!
  19. ravenclan

    Smoking funnies

  20. ravenclan

    Smoking funnies

Top Bottom
Back
Clicky