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Comment by 'Smokin66' in media 'F91A980C-0BF0-4E56-9C94-8B45C47EFAC3'
Glad it works for you Peace....- Smokin66
- Gallery comment
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Pork ribs on for 6.5 hrs, tough!
You said it right George.- Smokin66
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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20180617_142146
Smoked Chicken Thigh. Cherry wood.- Smokin66
- Media item
- Comments: 0
- Album: Smoked Meat
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Mechanical issue with oki joe highlandr
20180610_153826 by Smokin66 posted Jun 10, 2018 at 4:05 PM easy Fix. Just Smoked a porkTri Tip On my OK Joe Highlander smoker....- Smokin66
- Post #5
- Forum: Wood Smokers
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Creating a Rub - Trying on pork ribs - on the UDS rotic
Have u tried country style spare ribs yet ??? -
Smoke Ring Conundrum
Thanks, yeah the ring is not Important. The smoke taste is what Matters to me the most.- Smokin66
- Post #28
- Forum: For New Members
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Smoke Ring Conundrum
I got a Smoke ring every time with my OK Joe. But as said, the taste is what is Important.....- Smokin66
- Post #26
- Forum: For New Members
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New Member
Thanks Chris. I dig this forum. People who have the same thing in common. It is fun to me. I like the Challenge of the stick Burnner. And the results of people who say that was Darn good Meat.......- Smokin66
- Post #22
- Forum: For New Members
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New Member
Even though it say's im a Newbie. I have been smokin abt 15 years. Playing with diff types of Meat's and Wood.- Smokin66
- Post #20
- Forum: For New Members
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New Member
Thank you. Doing a smoke out this weekend. The ribs where Mustard rub and Pappy's ....24 hour's. Came out perfect. Pecan and cherry. Wood. Stick Burnner.- Smokin66
- Post #17
- Forum: For New Members
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