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    P6100006 (2).JPG

    • fpnmf
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    • Album: whos planting??
  2. fpnmf

    Old Smokey Bacon.

    Looks Great!! I love the mini tube..   Craig
  3. fpnmf

    WSM airflow on long smokes with ash build up?

    http://www.smokingmeatforums.com/t/85924/the-minion-method-explained-w-tutorial
  4. fpnmf

    Secrets to Great Barbecue

    They cost too much from Canada... And yeah they can be had down here..    Craig
  5. fpnmf

    Ribeye Steak and Taters

    Looks delicious!!!   Craig
  6. fpnmf

    MY PICKLED EGGS ALA 'BIG GUY'

    Looks tasty!!    Craig
  7. fpnmf

    Big Pork BBQ

    Here's some reading for ya.. http://www.smokingmeatforums.com/newsearch?search=how+much++pork++
  8. fpnmf

    Todays cooking extravaganza..The big three...beef, pork and fish!!!

    Thanks!! I roast coffee with a coffee roaster.. http://www.behmor.com/behmor-1600.php And we have a very cool espresso maker.. http://www.smokingmeatforums.com/t/138267/whooo-hoo-it-is-espresso-time   Craig Cant beat the Berkel.. It weighs near 85 pounds.. Craig
  9. fpnmf

    BBQ Guru installation....

    You need those operable to get up to temp..   Craig
  10. fpnmf

    How I start and use my WSM....

    Gee ....... are you guys engineers or sumthin??? Hahahahahha I use rib racks Tee...no extra grates..never have had an issue with cooked too fast.. I do 2-2-1 or 3-2-1  so the time in the racks is short... I rarely use the bottom grate but have no issues when I do... Once past the first few...
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    P6090005.JPG

    • fpnmf
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    • Album: How I start and use my WSM....
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    P6090004.JPG

    • fpnmf
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    • Album: How I start and use my WSM....
  13. fpnmf

    help, salmon fillet stuck at 127

    Here's how I did my last batch.. perfect!! http://www.smokingmeatforums.com/t/139908/todays-smoke-scottish-salmon   Craig
  14. fpnmf

    Todays cooking extravaganza..The big three...beef, pork and fish!!!

    Thanks folks!! Todds Qmats worked great too!!! Cleaned up easily.... No typo..I was actually gonna pull them at 125 but was busy doing yard work.. We like rare here.. Here's the final after meeting the mother of all slicers.. The blade measures 12 5/8 across.. Paper thin... Craig
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    P6080003.JPG

    • fpnmf
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    • Album: Todays cooking extravaganza..The big three...beef, pork and fish!!!
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    P6080002 (2).JPG

    • fpnmf
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    • Album: Todays cooking extravaganza..The big three...beef, pork and fish!!!
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    P6080001.JPG

    • fpnmf
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    • Album: Todays cooking extravaganza..The big three...beef, pork and fish!!!
  18. fpnmf

    weber...

    thermoworks sez boiling water is not as accurate as an ice bath its what i use. http://www.thermoworks.com/learning/thermapen101_creating_an_icebath.html
  19. fpnmf

    Pork Butts at Dawn!

    Looking good!!! I personally am appalled at the condition of the inside of your WSM...hahahahahhaha ........... it looks fabulous!!!!!    Craig
  20. fpnmf

    What you all smoking tonight, this weekend?

    http://www.smokingmeatforums.com/t/142595/todays-cooking-extravaganza-the-big-three-beef-pork-and-fish   Craig
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