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  1. abchristy

    Qveiw

  2. abchristy

    Todays cook

    I rubbed them before they went in. I usually do dry, but this time I sauced them.
  3. abchristy

    Todays cook

    Ribs & moinks
  4. abchristy

    From NW Indiana

    Welcome from a fellow Hoosier.
  5. abchristy

    Another Indy Rookie!

    Welcome from a fellow Hoosier.
  6. abchristy

    New from Central Indiana

    Welcome from a fellow Hoosier. Good luck on your kettle. I guess it all comes down to how much cooking room you need.
  7. abchristy

    New smoker

    As long as they fit in the yard, you can't have to many. Love your avatar, best beer ever.
  8. abchristy

    Hello from south bend Indiana

    Welcome from a fellow Hoosier. Also from Avon area.
  9. abchristy

    July 4th dinner w/pics

    Had a bunch of friends & family over for a cookout. Cooked a butt, a brisket, ribs, baked beans, & ABT's. Here are some pics from about 7am when the ribs went on. The butt & brisket went on about 11pm Friday night. Everything came out good. Sorry no finished pics, to many drooling guests.
  10. abchristy

    Water pan with side box smoker?

    I use two 9x13 cake pans as drip pans so I just fill them about half full of water. i think it helps to stabilize the temps.
  11. abchristy

    Greetings from Indiana

    Welcome from a fellow Hoosier.
  12. abchristy

    Leftover PP: Nacho-time

    Nachos look great & so does that black & tan in your avatar.
  13. abchristy

    Suggest Thermometer for internal chamber temp.

    I agree on the Maverick. i finally broke down & bought one & love it. Mine came from Amazon @ around $42
  14. abchristy

    Questions on dbl-smoked ham . . .

    This was a Cooks ready to cook ham. I smoked it with a combination of apple & maple wood @ between 225-250. For about 5.5 hours to 165*
  15. abchristy

    Todays cook

    Butt at 175*, burnt ends about done, & ABTs are on. Can't wait.
  16. abchristy

    My First Ham! WOW!!!

    It takes a little longer but buy one that says ready to cook instead of fully cooked & you can impart a lot more smoke flavor into it. I do them every year for Christmas dinner.
  17. abchristy

    Newbie here

    Welcome from a fellow Hoosier.
  18. abchristy

    Extremely Long Smoke Times

    Stalls are common. Do you use butts or picnics? It always seems to take longer using picnics IMO. Do you foil?
  19. abchristy

    Taylorville Main Street BBQ, Blues & Cruise

    Anyone attending or competing in this event in IL?
  20. abchristy

    Hello from Indiana

    Welcome to the forum from a fellow Hoosier.
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