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. brentman0110

    First Turkey Breast: Update with Q view

    Question, noticed that the temp was at 225F. How did the skin taste...rubbery? Everyone that I have smoked at below 300F turned out rubber skin but tasty meat.
  2. brentman0110

    Sausage

    Not a chub? Strips? Are you talking about breakfast links? Hav a pic?
  3. brentman0110

    Fatty blowout - how to fix?

    I think I just pissed myself....
  4. brentman0110

    WHat is an ABTS?

    Dang Bubba! Thos little guys look good. What type of tray is that you are using or is it a engineered home brew tray?
  5. brentman0110

    hello from ga

    Bryan, welcome to the best darn smoking forum around. What type of smoking gear ya' own?
  6. brentman0110

    Hello from Michigan

    Welcome to the forums! Cold much there in Michigan?
  7. brentman0110

    getting ready for the holiday meal (q view)

    Looking Great! Pulling the loin too? Bet that will be great!
  8. brentman0110

    Fatties?

    This has got me droolin' for a fatty. I think this week, since I am on vacation, I will smoke a meatloaf and a fatty with some cheese. Fugg those pics look so good I darn near licked my screen.
  9. brentman0110

    A stupid question from a noob

    Yeah. When I saw your post this AM, I instantly knew that mine was a precooker. It was fairly firm and not nearly as red looking. Now I know...and as my childhood in the eighties taught me...Knowing is half the battle. Thanks G.I. Joe!
  10. brentman0110

    Howdy from Louisville

    Welcome to this awesome site. You will find several helpful people with their knowledge and recipes. Any pics you can upload about your smoke? We love pics here! Whats your name?
  11. brentman0110

    My first smoke.

    Me personally, I like to add sauce to it as I eat it. I have found that if properly smoked, it does not need a lot of extra sauce. It is kind of like a good grilled steak, it does not need much steak sauce if the cut of meat is good and it has a good dry rub. Just my opinion. BTW, looks great...
  12. brentman0110

    first time doing pulled pork

    Sorry for the silly q, but what cut of meat is that?
  13. brentman0110

    Hi everyone

    Welcome Craig! I have always wanted to visit Missouri since it is so close to TN where I live. Especially the Arch and the many historic areas. I look forward to seeing you in the forums and your qviews! Brentman0110
  14. brentman0110

    What type of ad-hoc temp control to add to my ECB

    I like this idea. I have several electric units (fryers, skillets etc...) that have a temp control on them. I don't know why I did not think of that before. Great idea.
  15. brentman0110

    checking in

    Welcome fellow smoker!
  16. brentman0110

    What type of ad-hoc temp control to add to my ECB

    I love this forum. Hey, if you do, let me know, I can send you a label as I have a FedEx account. If not, no worries.
  17. brentman0110

    What type of ad-hoc temp control to add to my ECB

    Exactly and some jerky too. I tried to smoke some jerky last weekend but it came out dry. Tasted sort of like xtra well done steak instead of jerky. I figured it was because of the temp being too high. So, again, anyone have any suggestions on where to get some type of temp control box or something?
  18. brentman0110

    What type of ad-hoc temp control to add to my ECB

    Yup. Want to lower it at will. So I can do a cold smoke or just smoke at 200F or so. Am I wasting my time?
  19. brentman0110

    What type of ad-hoc temp control to add to my ECB

    Hey folks, I have a ECB electric that gets to about 250F. My problem is that I need to be able to control that temp. Anyone have suggestions on a type of control to add to my little smoke 'n grill? BTW, I plan on upgrading once I have more experience.
  20. brentman0110

    Pork Butt Question

    Nah, I think if you followed Jeff's recipe and already put mustard on it then you will be pleased!
Top Bottom
Back
Clicky