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  1. iharris278

    Totaly excited dad to be

    Congrats. I have 2 daughters. 2 and 4 Enjoy
  2. iharris278

    Hello from CO

    Haven't found anywhere here. There's a place in Longmont that has a decent selection. (Mountain Mist Bath and Spa) My favorite store is : http://ruffsbbq.com/ It's a bit of a drive (not too bad though) and you can get logs, vs just chips like most places. They have a great selection as well.
  3. iharris278

    Hello from CO

    Welcome. THere are a couple of us in Frederick on here as well. Lots of CO people I guess.
  4. iharris278

    Okay guys lighter fluid or not

    I use one of these. Really quick and easy. No lighter fluid.
  5. iharris278

    First for me with pics

    After my wife saw some pics she told me she wanted one. Stuffed with cheese, potato, mushroom and spinach. The bacon was WAY too salty. Got it at butcher and hadn't tried it before. Will try different type next time. After removing the bacon it was great. Rolling begins. Ready for bacon...
  6. iharris278

    Smoking with persimmon wood

    Persimmon's great. I get it at a local BBQ supply store. Very light flavor. As opposed to hickory thats really strong. Like pear or apple. Used it this evening as a matter of fact.
  7. iharris278

    Tenderloin smoke

    Turned out very well. Ended up smoking for 1.5 hrs to a temp of 150. Wrapped in foil and into a sleeping bad for 1.5 hrs. Great flavor, and very tender. Glad you guys told me to get it off. Thanks
  8. iharris278

    What Foods are on Your Won't Eat List?

    Not a fan of oysters. Not a fan of organ meats. Although liver with good peri-peri (portugese pepper we get in South Africa) is good - but I think its just because its so spicy you don't taste the liver. Rocky mtn oysters are good Tongue done right is great. Have tried bugs - no thanks...
  9. iharris278

    Tenderloin smoke

    Thanks for the info. I'm cooking at really low temp - about 180. Will see what happens.
  10. iharris278

    Tenderloin smoke

    Smoking a tenderloin today. Started with an apple juice and spices marinade. Then rubbed with a mix from a local BBQ supply store (Ruff 's barbeque shoppe). Planning on smoking for about 3 hours, then crank up the heat to finish cooking as needed. Started about 2pm, else I wouldn't have to...
  11. iharris278

    i am a 'tard (with on going Qview)

    If you live in a colder part of the country you have 2 choices. Keep smoking, of quit when it gets cold. I choose to smoke any chance I get. Cold can't prevent good cookin!!!
  12. iharris278

    Temp measuring question

    The reason I originally asked this is when I smoked a brisket I moved the thermometer several times. left side furthest from heat right on grill was 312 deg. Under meat was about 150 deg. Above meat was about 170deg. After I wrapped in foil, I balanced the thermometer on the right side nearest...
  13. iharris278

    Temp measuring question

    Thanks. Will try that next smoke.
  14. iharris278

    Injecting different meat

    Anyone have recipe for injection? For different meats - beef, pork, poultry? THanks
  15. iharris278

    Temp measuring question

    I was wondering where you measure the temp? next to, under, on top? Each spot is different, so whats the place to use?
  16. iharris278

    New from Denver

    You are just down the road. I work out of Brighton. Live in Frederick. Not that i'd have a clue about building a grill, i'd be interested in learning.
  17. iharris278

    New from Denver

    Been reading for a little while now. Great forum. I live little north of Denver. No fancy smoker. I have a charcoal grill from Tulsa (hastybake). Does a good job, but a bit tough to get the temp where I want it. Low temps here don't help at present. Did my first brisket yesterday. Persimmon...
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