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  1. m1tanker78

    Hot sauses

    Sounds like an EPA salsa Dave! Where does one usually find the Scotch Bonnet Peppers? I don't think I've ever heard of them or seen them. And the mamralade, is that something you normally find at the supermarket or do you have to order it? I'd love to give this salsa a try. Tom
  2. m1tanker78

    Hot sauses

    Hey Vman, it wasn't a recipe per se, more like what I had on hand. If I remember right, I used 4 serrano peppers, 4 jalapeno peppers, a couple of garlic cloves, a couple of smallish tomatoes, half of a white onion and a good deal of salt. I put everything on to roast for a while then mashed it...
  3. m1tanker78

    Friday's Hot Wings w/ QVIEW

    Hey Flash, not sure what you mean by photo posting. Did one or more of the pics not show up properly? Tom
  4. m1tanker78

    Anyone willing to share pics

    Homemade vertical smoker (yeah, yeah, needs paint ): [/IMG] Tom
  5. m1tanker78

    Hot sauses

    You know the saying, if you want it done right........... [/IMG] Tom
  6. m1tanker78

    Smoke ring throughout the meat?

    Eric, if you're still following along, I'd have to attribute it to the airflow based on what's been eliminated so far. Nitrogen is the most plentiful gas in our atmosphere so maybe it's all about good airflow (and subsequently rapid burn times) coupled with having the meat a good distance from...
  7. m1tanker78

    Friday's Hot Wings w/ QVIEW

    Hey Vman, the sauce is nothing fancy: 8 to 12 oz (to taste) Frank's red hot original approx 1/4 cup brown sugar 1 can of cheap cola (12 oz) a good dusting of cayenne pepper a decent dusting of black pepper a few squirts of soy sauce Tom
  8. m1tanker78

    Friday's Hot Wings w/ QVIEW

    Damn it Capt Dan......GOOD EYE!!!! Nothing spectacular with the bananna. It turned semi mushy and had a very sweet syrup when I peeled it. I've been brainstorming a rack of babybacks with this syrup . [/IMG]
  9. m1tanker78

    Smoke ring throughout the meat?

    I agree with you about the flavor but we're trying to figure out why some get more of a smoke ring than others. Not saying it's good or bad technique or skills. Just popping the big question.... WHY? I think we debunked the type of wood and the temperature so that leaves time and airflow. It'd...
  10. m1tanker78

    Friday's Hot Wings w/ QVIEW

    About 2# of flappers swimming in the sauce ready for the smoker.... [/IMG] Put 'em in at about 17:45.... [/IMG] Around an hour later..... [/IMG] Coming along nicely..... [/IMG] Just about done..... [/IMG] Let 'em rest for a little while now ready to chow down. Forget the napkins, I got...
  11. m1tanker78

    Smoke ring throughout the meat?

    Eric, I don't have a scientific explanation only personal theories. I'd say it's a combination of ideal temperature for the ideal amount of time plus airflow and smoke -- basically the mecca of smoking meat. I've read somewhere that smoke rings are the result of NO2 (could be wrong on that...
  12. m1tanker78

    Smoke ring throughout the meat?

    Not always. For that particular rib smoke I used hickory. Tom
  13. m1tanker78

    Smoke ring throughout the meat?

    Same thing happens to me with pork and more so when there's little to no fluctuation in the temperature. The marinade/rub that I use makes no difference in the smoke ring. Check out my avatar; I think that's what you're describing. Tom Edit: Let me also add that I run pork ribs between 225...
  14. m1tanker78

    rib smoking question

    Eric, do you set your coals on a grating or do you set them directly on top of a pan of some sort? The only "GOSM"'s I found on SMF/Google are gassers. Maybe I missed something. I use a homemade smoker and I started getting much better results when I started putting the charcoal in the ash pan...
  15. m1tanker78

    rib smoking question

    My smoker does the same thing when it gets a lot of airflow. Smokes heavily for a little while then dissipates. I still get hellatious smoke rings! Lately, I've been choking the charcoal a little bit to make it last longer and I notice that it smokes almost continuously. Hickory wood chunks go...
  16. m1tanker78

    smoking ribs with mesquite

    Not a dumb question - it does freak you out the first time. Yep, it's completely normal (actually expected). Let us know how they turned out and post some pics. Tom
  17. m1tanker78

    What was your biggest BOMB?

    When I was learning the ins and outs of my homemade smoker, I organized a get-together - invited about 8 friends. About 15 people showed up. I made a last minute change to the air intake part of the smoker which completely suffocated the coals. I had a ton of chicken, beef ribs, sausage...
  18. m1tanker78

    What about zinc plated??

    Use muriatic acid (hydrochloric acid) instead of toilet bowl cleaner. Do it outdoors. It'll quickly make dinner of that zinc. Rinse very well and voila! I used standard galvanized hardware in my smoker and gave it "the treatment" before hand. Not worried about the smoker heat - it was more...
  19. m1tanker78

    Tough Ribs

    Hi Guiness, next time, try ditching the foil and see what happens. I find that baby backs on the smoke at around 225* are very well done in around 5 hours. Spare ribs will require either a little more heat or a little more time. Individual results will vary - that's just a guideline I use for my...
  20. m1tanker78

    Lightly Smoked Porterhouse W/QVIEW

    Ron, I always look forward to your QVIEWS. As always, EXCELLENT presentation and attention to detail. Looks dang good - can almost smell it. Tom
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