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  1. sqwib

    Admins moving threads

    I think his Avatar should be moved to a more appropriate area. SORRY , I just couldn't resist that:)
  2. sqwib

    Caramelized Onions, Meal for Montana Dish 2

    l Love caramelized onions, I do the same as jimmy when my onions are getting past their prime, time for French Onion Soup. @ browneyesvictim, so true, made some last year and it was in everyone's clothing, my daughter was at work and folks kept saying to her, "do you smell that"? Truth be told...
  3. sqwib

    Awesome, I didn't know I could post that there. I thought that thread was for folks organizing...

    Awesome, I didn't know I could post that there. I thought that thread was for folks organizing events like gatherings and such.
    • sqwib
    • Profile post comment
  4. sqwib

    Cooler Mod For Sous Vide Cooking

    Looking good, I'm sure this will help some SV folks Beats my Mod:)
  5. sqwib

    Admins moving threads

    DS I think it's a conspiracy, They're all out to getcha!!! Just kidding, don't let it get to you. It's not worth getting stressed over. I haven't had any posts moved that I am aware of. I am however trying to come to terms with posting my Manday Cook in the "General Discussions" forum, it feels...
  6. sqwib

    Admins moving threads

    :(
  7. sqwib

    It's not a problem but...

    Yes, I understand that, I just find it counter intuitive that there isn't a Mult-Meat Cook forum, the "General Discussions" forum is too diversified and everything gets tossed in there, many of which are questions relating to smoker purchase, smoker problems, maintenance, cleanup and a bazillion...
  8. sqwib

    Admins moving threads

    Not to get off of topic but where would someone post a multi cook event. I hate breaking posts up. For example, where the hell do I post Manday. I have almost 10 different cooks there on 4 different cooking toys! I just wish there was forum for that.
  9. sqwib

    Admins moving threads

    I post a lot in the "General Forum" and "Blowing Smoke around the Smoker" forum,because I do Mult-Meat cooks and have no idea where to put them lol. It's not a big deal but you could be a martian that smokes in a top hat using cow pies and there is probably a forum for that under Social Groups...
  10. sqwib

    Questions for the Stick Burnin' Pros

    Yes, smoke stack wide open. You could have a slight drafting problem and/or your fire is too hot from flame. You want to build up a decent coal bed and add more smaller splits more often. Flames will choke a fire because fire needs lots of oxygen, coals don't, so try to keep the flames minimal...
  11. sqwib

    It's not a problem but...

    I have always wondered why SMF doesn't have an obviously needed forum for "Multiple Meat Cooks"? I do a lot of multi cooks that end up in "Blowing Smoke around the Smoker" or "General Discussions" forums. Just curious because we have a bazillion forums that cover every known thing under "Social...
  12. sqwib

    adding wood chips

    I try not to let my wood ash over, I pull the spent wood once it's black and add more wood. I have noticed a difference in smoke once the wood passes that charcoal appearance and starts to ash over, seems to be a heavier white smoke. Sometimes I'll add a decent amount of wood if I want more...
  13. sqwib

    I have seen the light.

    For the last few years when I run my Big Block, I don't even look at the temp... ever. I have all the vents open, fire up the smoker and control the flame in accordance to how my wood in the smoker box is burning. Maybe tweaking once or twice during a cook. I don't care if its 200°F or 300°F...
  14. sqwib

    French Dip

    Pre sear, will help when you post sear in that you will get a better sear without cooking too deeply into the meat.
  15. sqwib

    My first charcoal/propane smoker. Have some questions

    Leave all the vents open. Water helps maintain optimal smoking temps 225 - 250. 325 is high for a smoker. Spray the water pan with Pam spray before using. You can add stuff to the water pan but be frugal, don't waste good stuff, for example if coping onions and such, put the trimmings in the...
  16. sqwib

    Reheating Smoked Pork Loin Slices

    When I do pork loin a, I only cut enough to serve at dinner. If you slice the whole thing it will dry out, especially thinner cuts. If it is sliced you can vacuum seal and reheat in water. Boil water, turn off heat, wait a few minutes, then drop sealed bag in the hot water, heat time will...
  17. sqwib

    Putting meat on the smoker before starting fire, anyone else like to?

    Dam thats some seriously heavy duty pipe at 1/4".
  18. sqwib

    Putting meat on the smoker before starting fire, anyone else like to?

    I do want to point out that I am one of the few that prefer to run my pit that way, that is why you will see me sometimes state "Pit Cooked" on my posts and not "smoked". The higher Densities usually equates to more BTU's so a cord of alder as opposed to a cord of hickory would be a significant...
  19. sqwib

    Burgers are a Griddles best friend

    Sung to the tune of Diamonds Are A Girl's Best Friend The French are glad to die for love They delight in fighting duels But I prefer a man who lives And gives expensive jewels A kiss on the hand May be quite continental But burgers are a griddles best friend OK enough weirdness Double Smash...
  20. sqwib

    Serving ham

    If its sliced I would say to use a steamer pan, you can get a 4 hour or 6 hour heating depending on your sterno If you use a full sized steamer pan, just use one sterno, try to keep the temp above 135°F for a safe holding temp.
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