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  1. m1tanker78

    Awesome site new here from NC

    Welcome aboard! What region are you from and what equipment are you using? As you already know, lots of great people here and tons of good info. Happy Smoking Tom
  2. m1tanker78

    Smoker Heat/Time Test - Weak QVIEW

    I guess I should begin with a little background. I have a homemade vertical smoker. There's a pic of it below. I'm trying to lengthen the burn time of charcoal briquettes so that eventually I can do an all-nighter with nothing but charcoal. [/IMG] I wanted to test and document how long my...
  3. m1tanker78

    First Smoke Ever

    I've left a well-insulated butt in a cooler overnight (~7 hrs) and it was still almost hot when I pulled it in the morn'. Tom
  4. m1tanker78

    Well I Did It

    I'll bet it was the pineapple marinade that imparted a bitter flavor - not the mesquite. I always shovel in more charcoal/dry mesquite/even fresh cut mesquite right on top of the dying coals. I've never had a problem with creosote bitterness although I've noticed that too much time and/or...
  5. m1tanker78

    Is There Anything Unwise about This?

    I've always just left them with the natural oil that the meat gives off plus smoke. Before I use them, I get 'em real hot then scrape them. I then scrub 'em with an onion. Never had any significant rust on the grills nor the inside of the smoker. Note that my grills are steel, not CI. Do your...
  6. m1tanker78

    Hey Gang...

    Welcome Tyler; you'll have your smoked ribs before you know it. Grilling and smoking are night and day. Grilling: constantly watch the meat and fire. Keep one ear to the grill. Uh-oh, I hear sizzling....is that another flare-up?!? Pour some beer on it! Smoking: Load meat into smoker. Sit...
  7. m1tanker78

    Garlic Stuffed Leg Of Lamb W/QVIEWS

    "........In other news, lambs have been placed on the endangered species list. No one can say for sure what's causing their demise but authorities have pledged to investigate reports of lamb-smoking rituals". Hehe, looks real good Ron. Thanks for the qviews; looking forward to more. Happy...
  8. m1tanker78

    took the day off for this

    Hi Doug, I've been wanting to try a pineapple glaze with crushed red pepper on some ribs for a long while so It'll be interesting to see how your apple glaze turns out. Do us (me) a favor and keep notes on quantities, brands, etc and don't forget to snap some pics . Like Rich said, you should...
  9. m1tanker78

    Is anybody else the crazy one??

    I used to be the crazy smoker guy. Now, the same people who'd call me that show up early and bring ribs and other meats to take advantage of the smoke and so they can take some "crazy" smoked meat home. This, of course, in exchange for my favorite beer. We sit around, talk bs, listen to good...
  10. m1tanker78

    UDS "draft"

    Hi Guvna, are you going to fab the cooking chamber or only the stand? If you're going to fab it, what do you plan to use? Also, what is a smoke can??? Just curious - looks like an interesting project. Tom
  11. m1tanker78

    Questions from Italy

    You'll get great satisfaction after building and cooking a few times on your homemade smoker. Oh, and a few headaches along the way! I built my own smoker and couldn't be happier with it. If you'd like you can check it out here: http://www.smokingmeatforums.com/for...ad.php?t=23040 I hope...
  12. m1tanker78

    The Mini Loafs and More w q-view

    Great looking meal there Mark! An appetite-spiking presentation indeed - and kudos on that smoke ring! I'll have to try this sometime. Thanks for the qview. Tom
  13. m1tanker78

    6# pork loin and 4# shoulder roast W/Qview

    You're a great American SG; and a great cook too! Thanks for sharing that with us. I hope you all get your power restored very soon. Tom
  14. m1tanker78

    Newbie QVIEW - Lots of pics - First time smoking BB & Spare

    Hi Munky, I've read that you're supposed to soak them overnight but time didn't permit. Soaking the beans was the very first thing I set up so they soaked for the amount of time it took me to rinse and season the ribs, fire up the smoker, clean the grates, and load the ribs into the smoker. So...
  15. m1tanker78

    Final Pics of First Smoke-Qview

    Looks real good 69 - especially the chicken. I'm an avid fan of smoked chicken and it looks awesome. Thanks for sharing the qview; keep it up!
  16. m1tanker78

    Newbie QVIEW - Lots of pics - First time smoking BB & Spare

    Thanks Richtee......lol I've heard that pork readily forms a smoke ring but DAMN! I almost had to check to see if it was a smoke ring or if it was raw...LOL Thanks again Tom
  17. m1tanker78

    Newbie QVIEW - Lots of pics - First time smoking BB & Spare

    Thanks for the compliment Capt Dan. Those were honestly my first pork ribs. I'd made beef ribs a couple time prior but never pork. To answer your question, I liked the babybacks a little better than the spares. I think my lack of knowledge on cutting the spares plays a role. Tom
  18. m1tanker78

    Who here doesn't foil?

    The only things I've ever foiled are potatoes, onions, and sometimes a concoction of vegies. Oh, and pork butts (during the last 1:30 or so. I've been wanting to try foiling some ribs but I'm afraid I'll get caught! Tom
  19. m1tanker78

    Howdy from Texas....

    Welcome aboard from a fellow Texan (I'm in the RGV). We look forward to qviews (pictures you take of your smoked goods). Tom
  20. m1tanker78

    Help!!!

    That rub looks tasty. I had been struggling with my fire at first too. I had my coals sitting on a grating so that the ashes would fall throught to the box underneath. I could get some great heat but it would only last :30 to :45 tops. As a result, I'd get some hellatious temperature swings...
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