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Picky (but lovable) wife
prok or beef tenderloin is the best by far. people will not shut up about my pork tenderloin and i do not do any thing fancy at all. put some store bought rub on it (a lot of times it only sits an hour) and smoke it 3.5-4 hours and done. mouth watering good.- buzzard
- Post #7
- Forum: General Discussion
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Why doesn't Chargriller make mods in design
maybe jesters jokin' bbq- buzzard
- Post #4
- Forum: General Discussion
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Why doesn't Chargriller make mods in design
i am actually looking into making my own line of smokers (buzzard's bbq smokers). i just have to finish getting all the numbers together and location. the bad thing is, im getting started at bad time for the season, i needed to start about 3 months ago. but i like your idea of a starter...- buzzard
- Post #3
- Forum: General Discussion
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Bristket Slicing Tips
i am still not understanding what difference the grain makes. i just slice or pull it and devour it like any smoker should. what am i missing. if i can improve on anything i want to understand it.- buzzard
- Post #18
- Forum: Beef Sticky
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Official SMF 1st Member Gathering Poll
we need to make a few of them spaced so far apart. say one every other state or so. so more could attend. every year it would get bigger and bigger.- buzzard
- Post #5
- Forum: General Discussion
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tonight's supper
mmmm mmmm good looking food there sir. i have not made a meat loaf in a while. think i may make one this monday.- buzzard
- Post #2
- Forum: General Discussion
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Top Round Roast
i was thinking that was an awfully good looking cut of meat for some jerky. put a little smooth moove on it and it should last about 3/4 of a day. -
Newbie Question about smokers
i just throw mine on in the smoker. it might not be a bad idea to throw some bacon over them. i think i will try it next time on half to see which one i like better. i was thinking of throwing some bacon over my smoked tofu, but have yet to do it.- buzzard
- Post #16
- Forum: General Discussion
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Newbie Question about smokers
skinnies dont sound as sexy as fatties. but i do make them all the time. the cook faster and i get to eat more!!!!!!!! and eating more is good. i look pregnant now!!!! but food is good- buzzard
- Post #11
- Forum: General Discussion
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Temp Help
2 things you can do. 1. get a drill, put a hole in your smoker at the grate level, and insert a therm designed for smokers. you can find them for around 20 bucks or so and do a great job. 2. the you the maveric ET-73. it is a digital therm with two sensors. one to read the temp at the grate...- buzzard
- Post #4
- Forum: Charcoal Smokers
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Love 2 Smoke but TRY this!!
ya know the way i look at it is this. its ok do things like that every once and a while, your body will expell it quicker. its just when you do it all the time it can not. i too have cut salt and fried foods from my diet for the most part. but i still eat them, just not as often. i... -
digital thermometer
yea i too am thinking of what type i want to get next. i have the et73 and will either get another so i can see the temp on two spots as i cook or just get a double meat therm to do more meats. knowing me i will get them both. we need to have a company make us a double smoke chamber therm and...- buzzard
- Post #2
- Forum: Meat Thermometers
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Hello I'm new
howdy ho!!! glad you finally found us, we have been waiting for you. your a little late but that is ok.- buzzard
- Post #4
- Forum: General Discussion
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Newbie Question about smokers
first off the egg came first, it was a mutation of what ever layed it to make the chicken. i am a firm believer in doing things the old fashioned way, so i used a charbroil for a while and have just upgraded to the same style but thicker metal and a little bigger unit. i do like the idea of...- buzzard
- Post #2
- Forum: General Discussion
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controlling the temp.
i use the maveric redi*temp. it has a probe for the meat and a seperate sensor for the chamber temp. it has a wireless unit with it so you can carry it with you or keep it some distance away. you can set alarms so you know if your getting too hot or too cool in your smoking chamber and when... -
Plateau
thank god you said it i thought i was the only one that happens to. i tried so hard to not have it drop i was questioning my smoking ability. i will sometime let it drop a little so the food will take a little longer to cook, if i think it is cooking to fast. you can not believe the weight...- buzzard
- Post #8
- Forum: General Discussion
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hi mtn jerky
i know this will not make since, but this is the way i do it. after 3 min i pull a piece and eat it, then every 3min after that till it is done. if you have any left after 4 hours your doing good OK really now. i make both ground meat and whole muscle both of which i think takes about 4...- buzzard
- Post #40
- Forum: Making Jerky
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smoker type
are you getting a funny taste? or does it just look black. have you tried moving the meat to the far end of the smoking chamber, the area closest to the fire box it the hottest, but i am sure you knew that. by moving it to the far side you may get rid of that blackness. it could be the rub...- buzzard
- Post #4
- Forum: General Discussion
