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  1. fuzzynavel

    Noob from Kansas City

    hey welcome to the group, looking forward to some great pictures! add yourself to our push pin map, details are here: http://www.smokingmeatforums.com/for...?threadid=3936
  2. fuzzynavel

    Smoked onions??

    give it a try and report back with the end results, dont forget that q-view
  3. fuzzynavel

    Another Thermometer Question

    i have noticed as much as 10-15F between rack heights in my bigblock gosm.. and now know that if the door thermo is saying 190-200 smoker temp is just right
  4. fuzzynavel

    New Smoking-Meat.com Logo in Progress

    got to keep the "otbs" on the pigs hat its so........SMF! almost a trademark of sorts
  5. fuzzynavel

    First Smoke

    ahh i see! must have missed that one. fantastic job i know who to talk to next time i need some mods done
  6. fuzzynavel

    First Smoke

    looks good blackhawk did that smoker come with the hole for your probe or is that a "custom" job? like ultramag said.. better take a couple more of that smoker if you like it looking new its all down hill from here (this is a good thing!)
  7. fuzzynavel

    Roll call

    welcome to SMF! there are subsections for smoker mods under the different kinds of smokers, you should check them out and if your mods aren't lists perhaps you could snap some pictures and instructions for future modders
  8. fuzzynavel

    Double Butt Smoke

    wow you know thats going to be killer when it spits out the bone all by itself! if you Q every weekend we better be getting the Q-view no later than every monday
  9. fuzzynavel

    My first rack of BB's ever smoked

    i hate to tell you this but if those were your first ribs..... then you are a natural! only draw back of gaining that title is now you have to cook for all of us! great job on those ribs, they have me on my way to the store right now
  10. fuzzynavel

    New from Oklahoma

    welcome to SMF Clyde. belly up to the table and lets swap pork stories
  11. fuzzynavel

    Burnt End Bonanza

    looks great so far.. i love burnt ends. keep those pictures rolling and ill keep drooling
  12. fuzzynavel

    big a party

    well we had one heck of a good time, learned a lot about the pit on this smoke.. ended up moving it under the deck to give us some shelter from the wind/rain. you can see the firebox mod we made and it worked very well. had a pretty good turn out lots of good food and friends. had a nice bonfire...
  13. fuzzynavel

    big a party

    well we survived the night, had 35+ mph wind gusts and sheeting rain. butts and brisket are coming along nicely, smoker held its ground against the elements rather nicely, i will get b on the camera shortly
  14. fuzzynavel

    big a party

    the brine was for the pork butts, due to a slight oversight in picture taking, mainly caused by beer consumption, that wasnt shown.
  15. fuzzynavel

    Gosm 3405bgw

    yea mike i quickly learned that if your going to use the stock wood box you need to use chunks, chips burn up way to fast. hope you enjoy that gosm as much as i enjoy mine.. with the et73's it makes smoking almost toooo easy.. almost like cheating
  16. fuzzynavel

    NASA Guy Here Needs Some Help

    welcome to the forum! sorry i didnt read all the replys but just had to chime in with a "rocket science" wise crack ;)
  17. fuzzynavel

    New et-73 dual probe

    like everyone said wipe down the probes, and i have about 40 hours on a fresh set of batteries and still going (always use energizer!). i will get some batteries from work tonight and do a test just to see how long they last
  18. fuzzynavel

    I need Crust on my PORK!

    like keywes said, slather that thing up in some plain ol yellow hotdog mustard and then generously apply your rub.. it works the mustard flavor will cookout so dont worry!
  19. fuzzynavel

    big a party

    and mike and chad google map barnard mo (north of st joe) and let me know if you need directions be glad to have ya. smoke starts friday evening
  20. fuzzynavel

    big a party

    mmm boulevard wheat is my favorite!! for the menu we are doing the meats (deer and elk got added tonight), beans, my mac-n-corn, pasta salad and have several other people bringing some sides almost a potluck of sorts except the main course is covered. any ideas or advice on the deer/elk?
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