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  1. beerguy

    St Louis Ribs with Qview

    Nice meat! BTW My biceps tie yours 17" soon to be 18" I am 5'8" LOL good to see another Iron man on here.
  2. beerguy

    Inside Round Roast - qview along the way

    Doing one myself today Goodluck! Will post mine after a while. Looking forward to finished pics!
  3. beerguy

    Dino Bones finally

    Can't wait for the finished product.
  4. beerguy

    Venison!

    That looks great! Putting bacon on top is definately the key with deer.
  5. beerguy

    Wild pork is smokin

    I am in SW Missouri right on the Oklahoma border. They are not widespread here yet. As much as I like eating them. Hope they dont get to be. They can be very destructive to hayfields and local wildlife. I have about 4 square miles they roam in to hunt.
  6. beerguy

    Hello from Delaware, Ohio!

    Goodluck! I have a GOSM in addition to my wood smoker. The GOSM is very user friendly and just as tasty!
  7. beerguy

    Wild pork is smokin

    I cant tell much difference on the small sows like this one. Maybe a little more flavor. The big boars are much gamier.(spell?) Anyway I tend to shoot the small ones without the boyparts when possible. My favorite are when they are about 15lbs they go on the smoker whole.
  8. beerguy

    Wild pork is smokin

    Almost forgot! I am using this on myself for the duration.
  9. beerguy

    Wild pork is smokin

    Thought I would share todays smoke with ya! This is a feral hog I got about a month ago with my trust AR-15. It wasn't huge just a solid 100lb sow. My favorite size. Buthered it out myself into smokable portions. Here is a very "before" pic. Sorry about the blood for you sqeemish ones...
  10. beerguy

    Venison Pastrami

    Thats great! I have a load of deer and needed a new project. Thanks!
  11. beerguy

    Lump or Briquettes??

    The briqettes are more even and last longer. I still prefer chunk but I like being tied down to the smoker and the beer cooler all day. "Nope hun can't do that now got to watch the smoker." Works out fine so far.
  12. beerguy

    FLW Smoker

    The one I had I turned on high put chips in and ran it for about 4 hours. Thats just me. Seemed to work fine.
  13. beerguy

    Let's get rid of some of these forums.

    I think it's in our nature to micro manage things. I always micro manage my smoking. I think it was a legit suggestion but I humbly disagree. I like the ease it is to find specific info about certain typs of meat. If I am doin fish I can go straight there. Unused forums will be unused and...
  14. beerguy

    Smoked Baked Potato Soup - Anyone Ever Try This?

    I smoke potatoes all the time. It takes a long time to impart much smoke flavor in them. I leave them in most of the time as long as my meat.
  15. beerguy

    General question on using mustard as a sticking agent for rubs . . .

    I most always use mustard. Seems to give a darker bark. I am going to do a wild pig hind leg this weekend. I will try it without to see if I can tell any difference.
  16. beerguy

    Mud Bugs!

    Thats Awsome! Thanks for the pics!
  17. beerguy

    First whole chickens +wings w/qvue

    I can't get enough smoked chicken. Just finished mine from the weekend. Going to do three or four more this weekend. I freeze them whole and get them out when I have a craving during the week. Thanks for the pics it looked great.
  18. beerguy

    What a Site!

    Glad to have you here.
  19. beerguy

    Custom cold smoker + Bacon = YAY!

    What he said. Are you ducting it in?
  20. beerguy

    Just picked up my first horizontal barrel smoker

    You will just have to look at it. Do a redneck fix. For me that usually involves a hammer.
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